Summary

Ingredients

• 1 kg pork neck (pork neck)

For seasoning:

• 19 g curin salt
• 6 g caraway seeds, broken / coarsely round
• 3 g black pepper
• 2 g nutme
• 2 g fondor
• 5 g onion powder
• 0.5 g ½ cardamom
• 1 g coriander powder
• 2 g arlic powder
• 2 g ascorbic acid

Also:

• 45 g rind protein
• 50 g water
• 1 g lutamate, optional

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Instructions

1. Freeze the comb, cut into 2.5 cm slices and then cut them into approx. 2.5 cm cubes.
2. For seasoning, weigh the curing salt, spices and ingredients and mix well and add evenly to the meat cubes. Since the rind protein begins to gel right away, it is only added after it has been seasoned.
3. Immediately fill the mass by hand into a 90 sterile casing. So that the meat cubes are pressed in the artificial casing, you take e.g., a round potato masher to help. After filling, add 50 g of water per kg of meat (no more), tie off the intestines and cure / redden the meat for 1 day. Then cook the aspic for 2 hours at 85 ° C. Immediately after cooking, it must be tufted and tied again.
4. Cool the brawn hanging overnight or weighed down with a board and weight so that no wrinkles appear in the intestines.