Pork neck en sous-vide

Pork neck en sous-vide

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Cuisine:
  • Medium

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When I was busy preparing meat for a massive process of air-curing and smoking, it turned out there was a piece – pork neck – originally planned to become a smoked coppa but since there was no place in smoker left it seemed to be useless aside.
It had been salted for 5 days with spices.
Meat 2780 – gr
Salt – 56 gr
CUR 1 – 7 gr
Pepper (5 peppers) – 13 gr
Granulated garlic – 10 gr
Sugar – 23 gr
When the salting process is over the meat should be washed off. So, it was high time to decide what to create with this piece.
I decided to coat the meat with a mixture of aromatic spices and seal it in airbag.
Coating mixture
Rosemary
Thyme
garlic
Sichuan pepper (6-7 balls to grind in a mortar)
Red smoked pepper
Black pepper
Every ingredient was measured approximately by 1 teaspoon.
The meat should be dried thoroughly with a kitchen towel, rubbed with spices and right away sealed in airbag.
The cooking method chosen – sous-vide, pasteurization mode, according to scientific parameters, at 75C – 10 hours.

Then immediately the piece was cooled down in very cold water during 3 hours, taken out of the airbag and placed carefully (extremely tender) in fridge. By the night the pork neck dried out a bit and became dense.
It was served on table as an optional starter; however, its popularity surpassed all expectations.
An extremely tender structure and a perfect combination of spices with natural meat flavors.

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