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Cassler. pork neck of hot smoking. kassler herstellen.
40 servings3 days
Pork neck - 6 kg, Sugar - 2 tbsp, Salt - 250 gr, Parsley - to taste, Dill - to taste, Rosemary - to taste, Ground coriander - 1 tbsp, Chili pepper - 2 pcs., Bay leaf - 10 pcs., Onions - 1 pc., Garlic - 10 teeth., Bell pepper - 1 pc., Clove - 1 tbsp, Water - 5 l, Peppercorns - 20 gr, Rosemary - 2 tbsp, Pepper peas - 20 gr, Honey - 3 tbsp, Paprika - 2 tbsp, Ginger - 2 tbsp, Garlic powder - 2 tbsp, Hot ground pepper - 1 tbsp
To prepare Cassler, spices are poured into water and brought to a boil. Boil for five minutes. Then let the marinade cool to room temperature. During the cooling of the marinade, you can slowly prepare the meat. To do this, it must be washed in flow water and dried with a paper towel. Then pour the cooled marinade into the container. It is desirable to syringe meat with frequent injections into such a container in which it is convenient to syringe meat with a syringe. After this procedure, we put Marie
After a given time, we release the meat from the marinade and wash it in running water. After that, it is necessary to dry it with a paper towel and tie it for convenient smoking. Then rinse with spices for the second marinade. And leave to marinate for 12 hours in a cool place. 
The final stage is the hot smoking of the cassler. A piece weighing 6 kg. I've been smoking for 6 hours at 80 to 100 hours. 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 put for lying down for at least 12 hours in the refrigerator. The shelf life of this product is up to 7 days in a refrigerator. Enjoy your meal!!!!