Smoked Pork Frikandel

Name: Geräucherter Schweine-Frikandel
Total time: 4 h
Ingredients: 850 g Schweinenacken (fein gewolft); 150 g Rückenspeck; 18 g Nitritpökelsalz (0,5% NaNO2); 3 g Weißer Pfeffer, gemahlen; 1 g Muskatnuss, gemahlen; 2 g Zwiebelpulver; 2 g Majoran, getrocknet

Spice MixPorkHot SmokingMedium4-6 hrs72-75 °C75-90 °CBeech + Apple

Frikandel is a Dutch specialty made from finely ground pork, here prepared with cold smoking. The mixture is stuffed into thin natural casings and lightly dried after smoking. The result is an aromatic, smoky sausage with a tender bite.

Ingredients(for 1 kg)

Pork neck (finely ground)850 g

Back fat150 g

Curing salt (0.5% NaNO2)18 g

White pepper, ground3 g

Nutmeg, ground1 g

Onion powder2 g

Marjoram, dried2 g

Instructions

Preparation

30 min + 12 hrs resting

Grind meat and fat through a 3mm plate. Thoroughly mix in all spices and curing salt, then refrigerate the mixture for 12 hours.

Stuffing and Drying

30 min + 1 hr

Stuff the mixture into sheep casings, portion into approx. 15 cm lengths and twist. Hang sausages on smoking rods and allow to dry at room temperature for 1 hour until the surface is dry.

Hot Smoking

3-4 hrs

Preheat smoker to 75-90 °C. Smoke sausages with beech and apple wood over indirect heat until a core temperature of 72-75 °C is reached. Ensure consistent smoke development.

Cooling

15-20 min

Remove sausages from the smoker and briefly shock in cold water (meat contracts), then allow to cool in the air.

Pro Tip

For an especially fine texture, grind the meat twice through a 3mm plate and knead the mixture well until it binds together.

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