Cold-Smoked Pork Neck with Herbs

Name: Schweinenacken Kräuter Kaltgeräuchert
Total time: 6 d
Ingredients: 32 g Nitritpökelsalz (NPS); 4 g Brauner Zucker; 4 g Rosmarin, getrocknet; 3 g Thymian, getrocknet; 3 g Majoran, getrocknet; 4 g Knoblauchgranulat; 3 g Schwarzer Pfeffer, grob gemahlen

Spice MixPorkCold SmokingMedium6-8 daysN/A15-25 °CBeech + Alder

The pork neck is worked with an aromatic herb curing mix and then gently cold-smoked. The combination of fresh herbs and fine smoke results in a particularly spicy and juicy result. Perfect for slicing and as a bread topping.

Ingredients(for 1 kg)

Curing Salt (NPS)32 g

Brown Sugar4 g

Dried Rosemary4 g

Dried Thyme3 g

Dried Marjoram3 g

Garlic Granules4 g

Black Pepper, coarsely ground3 g

Instructions

Rubbing & Vacuum Sealing

20 minutes

Mix all ingredients into a curing mix. Rub the pork neck vigorously on all sides and vacuum seal.

Curing

5-6 days

Cure in the refrigerator at 4-6 °C. Turn daily and press the released brine back against the meat.

Equalizing

24 hours

Rinse the meat, pat dry and allow to mature on a rack, hanging, at cool room temperature for 24 hours until a pellicle has formed.

Cold Smoking

4x6 hours

Cold-smoke the neck at a maximum of 25 °C over beech and alder. Smoke for 6 hours per session with 8-hour breaks between sessions. After the last smoking session, allow to mature in the refrigerator for 2-3 days.

Pro Tip

Let fresh herbs dry briefly before use to reduce excess moisture. Dried herbs can also be used and will produce a more intense flavor.

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