Meat and cold cuts
18 November 2020
Pork neck from a ham cooker
Category:
Meat and cold cuts
Difficulty:
Medium
Servings:
4
Deliciously prepared pork neck is a traditional dish that enjoys great popularity and is appreciated by lovers of meat specialties. In this recipe we suggest making the pork neck in a more original way — using a ham cooker. This brilliant device will work perfectly in this case as well. If you already have a ham cooker, just give it a try, and if you don’t yet, the prospect of making a tasty pork neck can be great motivation to get interested in dishes from a ham cooker.
Our recipe is simple; it only requires a bit of patience for proper curing of the pork neck. And when the finished meat reaches the table, its flavor and aroma will surely appeal to you and delight all your loved ones.
Notes
Recipe for pork neck from a ham cooker
Preparation:
Prepare a brine with 1 L of cold water, saltpetre and salt. Mix everything well. Place the pork neck in the brine and inject the meat with it in several spots. After injecting, cure for 4 days. If you do not inject, cure for at least 8 days. After removing from the brine, place the meat in the ham cooker, close it and install the thermometer. Cook in water at 80-85⁰C until the internal temperature of the meat reaches 72⁰C. Then remove the ham cooker from the water, cool and refrigerate for at least 6 hours. After that, enjoy.
Enjoy! ...because homemade is better!
