Cussler. Hot smoked pork neck. Kassler herstellen.

Name: Cussler. Hot smoked pork neck. Kassler herstellen.
Total time: 3 d
Yield: 40
Ingredients: 6 kg; 2 tablespoon Sugar; 250 g; to taste Parsley; to taste Dill; to taste; 1 tablespoon Ground coriander; 2 Chilli; 10 Bay leaf; 1 Bulb onions; 10 cloves of garlic Garlic; 1 Bell pepper; 1 tablespoon Carnation; 5 L; 20 g Peppercorns; 2 tablespoon; 20 g Peppercorns; 3 tablespoon Honey; 2 tablespoon Paprika; 2 tablespoon Ginger; 2 tablespoon Garlic powder; 1 tablespoon

delicious meat, smoked pork with spices. Kassler or Kasseler (German kassler herstellen) is a traditional dish of German, Austrian, Swiss or Finnish cuisine. In Finland, kasseler is the name for pork neck. In each country, different parts of pork meat are used for cooking. In this video, I selected the most affordable and tasty spices and parts of meat for preparing this delicious dish. Preparation takes place in three stages.

46

6334

Emily Thomas

Author of the recipe

Cussler. Hot smoked pork neck. Kassler herstellen.

Calories

549Kcal

Protein

21gram

Fat

48gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 40

6kg

Sugar

2tablespoon

250g

to taste

to taste

1tablespoon

2

10

1

10cloves of garlic

1

1tablespoon

5L

Peppercorns

20g

2tablespoon

20g

3tablespoon

2tablespoon

2tablespoon

2tablespoon

1tablespoon

Step-by-step preparation

Cooking time: 3 day

STEP 1
To prepare Kassler, pour the spices into water and bring to a boil. Boil for five minutes. Then let the marinade cool to room temperature. While the marinade is cooling, you can slowly prepare the meat. To do this, you need to wash it in running water and dry it with a paper towel. Then pour the cooled marinade into a container. Preferably into a container in which it is convenient to syringe the meat with frequent injections. After this procedure, put the marinade
STEP 2
After the specified time, remove the marinade from the meat and wash it in running water. After which you need to dry it with a paper towel and tie it for easy smoking. Then coat with spices for the second marinade. And leave to marinate for 12 hours in a cool place.
STEP 3
The final stage is hot smoking of the cassler. A piece weighing 6 kg. I smoked for 6 hours at a temperature of 80 to 100 degrees. Celsius. If you have a smaller piece of meat, then the smoking time can be reduced. After the smoking procedure, the meat must be cooled and placed in the refrigerator for at least 12 hours. The shelf life of this product is up to 7 days in a refrigerator. Bon appetit!!!!