Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.