Smoked gammon

Smoked sausage made of corned and smoked pork neck. Next to the ham, the most appreciated Polish sausage.

Ingredients
Meat
  • 2 pieces neck of pork (about 2 kg each)
Rub
  • 5 bay leaves
  • 1 tsp. black pepper
  • ½ tsp. mixed-colour pepper
  • ½ tsp. allspice
  • 1 tsp. sweet paprika
  • 1 tsp. coriander
  • 2 tsp. granulated onion
  • 5 cloves of garlic
Brine
  • 2,5 litre water
  • 112 g curing salt
  • 5 bay leaves
  • 5 allspice berries
  • 4 cloves of garlic
  • 1 tsp. mixed-colour pepper
  • 1 tsp. brown sugar
Scalding
  • a few bay leaves
  • a few allspice berries
  • 1 tsp. black pepper
  • 3 cloves of garlic
Rub

Wash the pork and dry it with a paper towel. Grind the spices in a mortar. Tenderize the meat, preferably with a meat tenderizer. Rub the spice mixture over the meat and refrigerate for 24 hours.

Curing

Pour 2 litres of water into a container, add salt, stir until dissolved. Pour 0.5 litres of water into a separate pot, add spices and heat it over a slow fire for a few minutes. Cool the broth and strain it through a coarse sieve. Combine the broth with the salt solution. Inject the meat with the brine using a syringe with a needle. Place the meat in the brine and refrigerate for 4-5 days.

During the curing, monitor the meat, turn it over every day.

Smoking

Remove the meat from brine and tie it with a butcher’s string. Hang it in the smoker, switch the drier on and set the temperature to 30°C. Dry the meat for about 3 hours. After this time, turn off the smoke generator and smoke the pork for about 4 hours at a temperature of 55°C, till the meat takes on the desired colour.

Scalding

Fill a pot with water, add spices and preheat it to 90°C. Put the meat into the water and scald it for about 1.5 hours, until the internal temperature is 68°C.

While scalding, monitor the water temperature to make sure that the water does not boil.

Bon appetite!

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