Boil a brew from beer, water, curing salt, garlic, juniper berries, coriander, peppercorns and sugar for about 30 minutes. Strain the brew through a sieve lined with kitchen paper and allow to cool.
Inject the brew with a syringe into the pork nut until its own weight has increased by 20%. So inject 200 ml of stock into 1 kg of meat. Put the nuts in a freezer bag and pour the rest of the stock until the meat is completely covered. Seal the bag and store the nut in the refrigerator for three days.
After three days, remove the meat from the stock and vacuum seal. Cook the pork nuts in the sous vide device at 69 ° C for about three to four hours.
Let the meat cool, unpack, cut and enjoy!
We also have traditionally grated beetroot mixed with fresh horseradish, salt, pepper and vinegar. In addition, yeast plaited and boiled eggs.
My grandma made the ham in a similar way. But without a sous vide device. She let the ham steep in beer until it was done.
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