Kasseler selber machen nasspökeln,heißräuchern,räuchern [Deutsch] |The BBQ BEAR

Make my new video Kasseler myself / curing / hot smoking shows you how you can make your own Kasseler even with little ingredients. The mega is delicious. And you know: who made it, how was it done, what is in it, etc. Have fun watching ... Ingredients: 1 kg of pork or pork neck (the weight refers to the finished piece) 200 ml of water 17 g pickling salt / NPS (nitrite content 0.4% -0.5%) Results in an 8% brine. Those who like it saltier can increase accordingly. 2 pcs. Bay leaf 6 pcs. Juniper berries, crushed Smoked beech, alternatively the wood what a popular. Nasspökeln: Parry the meat clean. However, remove the silver skin as completely as possible. Using the parried meat weight to determine the brine. Boil the water with the pickling salt and the spices. Let it simmer for 15 minutes. Sift off the cooled lake and raise with a pick syringe. Distribute the brine completely in the meat. (Inject) Put the meat in a vacuum bag and vacuum. Stir the meat in the fridge for 4 days. Turn daily. After the curing time, remove the meat from the bag and rinse with lukewarm water. Dry the dots and lay them all open again for a day in the refrigerator to dry. smoke Take the meat out of the fridge. To prevent condensation on the meat during smoking, allow it to reach ambient temperature. Adjust the smokehouse to 85 ° C and add beech smoking flour. Place the meat in the smokehouse and cook to a core temperature of 63-65 ° C. After smoking, let the meat rest, then cut. The Kassler can be consumed immediately. Calculator for pickling https://www.raeucherwiki.de/wie-errec... Here you can subscribe to my channel and no longer miss any episode. The whole thing is also free.    / @thebbqbear01   Please rate and comment my videos too. If you did not like something, please tell me WHAT, so that I can change it and improve myself. Many Thanks.