Pepper Comb Air Dried
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 d 21 hrs 12 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pork neck (comb)
- 38 g curin salt
- 4 g suar
- 1 ½ g coriander powder
- 0.5 g ½ clove powder
- 3 g black pepper
- 2 ½ g juniper berries, crushed
- 1 ½ g bay leaves, crumbled
- 3 g arlic powder
- 0.6 g sodium ascorbate
- Honey, made liquid by heating
- Pepper, black, broken
For the brine: (Sole)
- 1 liter water
- 30 g salt
- 2 ½ g sorbic acid
Print Recipe
Pin Recipe Instructions
- The curing mixture is made from the curing salt and all the spices by placing everything in a bowl and stirring. This rubs the neck well and distributes the rest evenly over it.
- Now you put the pepper comb in a vacuum bag that you press to make it pretty air-free (no vacuum) and weld it. In the refrigerator, curing will soon appear, which is why the bag should be turned every other day, curing is carried out for 3 weeks.
- After this time, the comb is washed off well and sprayed with a brine made of water, salt and sorbic acid (must be boiled). This is how you let the comb dry off for a week.
- Then the comb is sprayed again with the brine, brushed with liquid honey (warm it up) and rolled in broken black pepper. After about 4 weeks dry at about 15 - 18 ° C and a humidity of about 65 - 70% you can then cut.
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