Smoked Cured Pork Neck (Kasseler)
Kasseler neck is a traditional German product: pork neck is cured, then hot-smoked and ready to eat immediately or for further cooking. Curing with nitrite curing salt guarantees the characteristic pink color and mild, savory flavor. Classically served with sauerkraut and potatoes.
Ingredients(for 1 kg)
Instructions
Dry Curing
5–7 daysMix all spices with the curing salt. Rub the pork neck evenly on all sides. Vacuum seal and refrigerate at 2–4 °C. Turn daily to distribute the brine evenly.
Soaking & Drying
30 min soaking + 2–3 hrs dryingRemove the meat from the bag and soak in cold water for 30 minutes to remove excess salt. Rinse with cold water, pat dry, and hang on a smoker hook or rack at room temperature for 2–3 hours until the surface is dry and tacky.
Hot Smoking
3–4 hoursPreheat the smoker with beechwood to 100–115 °C. Place or hang the kasseler neck inside. Smoke evenly until a core temperature of 68–72 °C is reached. Add beechwood as needed to maintain consistent smoke production.
Resting & Cooling
20 minutesRemove the kasseler from the smoker and rest for 20 minutes. Can be served warm or fully cooled and stored in the refrigerator for up to 10 days. Heat in broth or water before serving if needed.
Pro Tip
For Kasseler, beechwood is the traditional wood – it gives the meat its classic mild smoky flavor without bitterness. Never use resinous woods!
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