I'll show you how to make Kassler yourself: Inject a brine into pork neck, let it sit for two to three days, and then smoke it.
... 📓 Recipe with all quantities: https://charcuteria.de/rezepte/kassler/
🛒 Nitrite curing salt: https://shop.charcuteria.de/gewuerze/...
🥩 My ham book: https://charcuteria.de/schinkenbuch/
🛒 Casings, spices, books & more: https://shop.charcuteria.de/

🍽️ The recipe:
Ingredients per 1 kg
100% pork neck/choplets/sirloin (1000g)

Spices for 1 liter of brine
1L water
100g nitrite curing salt
20g sugar
5g juniper berries
2 bay leaves
2g granulated garlic
2g black pepper
1.5g coriander

You will need approximately 20-30% of the brine at the end. Meat weight.

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I welcome any feedback, suggestions, and inquiries. Feel free to email me at: daniel(at)charcuteria.de
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