Pork back fat from a ham cooker in a spice casing
Notes
Preparation:
Pound the pork back fat with a meat mallet to soften its outer layer (this will make it much easier to unroll). Lay the back fat out into a rectangle, trimming it to the height of the ham cooker if necessary. Combine the salt, pepper and the remaining spices, and thoroughly massage the mixture into the layer of back fat that will be rolled to the inside. Then roll everything up tightly and wrap it in the spice casing. It should cover the entire surface of the back fat.
Next, place the back fat in the ham cooker, seal it tightly and put it into a pot with water (we recommend the ham cooker with water jacket set). Poach the contents for approx. 3 hours in water at 80°C, until the center of the back fat reaches at least 65°C.
When you finish poaching, let the ham cooker cool and, while still closed, place it in the refrigerator for at least 6 hours. After this time, hold the ham cooker briefly under hot water—making sure no water gets inside—and remove the contents by pulling the ham cooker spring. Then gently peel off the nonwoven fabric that held the spices.
The back fat is ready to eat right away, but you can additionally smoke it in 35–40°C smoke until it takes on color (about 1.5 hours).
