Recipe

The Berlin Style Pork Pastrami

5.0
smoked knuckle of pork, with pickles and Tabasco mustard

Ingredients

1,5 kg
hind pork hock
For the brine
60 g
pickling salt
100 g
light muscovado sugar
40 g
black pepper from a mill
2 tbsp.
coriander seeds
2 tbsp.
garlic powder
1 tsp.
ginger powder
For the rub
4 tbsp.
black pepper from a mill
3 tbsp.
coriander seeds
1 tbsp.
celery seeds
1 tbsp.
fresh thyme, plucked from the stem
1 tsp.
garlic powder
1/2 tsp.
ginger powder
 
choice of pickles
For the mustard
4 tbsp.
sweet mustard
4 tsp.
green Tabasco

Ingredient Tips

hot tip
Remove the fat from the hock or cut relatively finely as otherwise the brine won’t be able to penetrate into the meat.

Directions

1
Combine all the ingredients for the brine and grind in a mortar and pestle if necessary.
2
Remove the fat from the hock or cut relatively finely as otherwise the brine won’t be able to penetrate into the meat. Then massage the brine gently but firmly into the meat and press on.
3
Ideally vacuum seal the whole thing; alternatively pack into a plastic bag. Leave to marinade for 4 days in the refrigerator. Turn the whole package over every 24 hours.
4
Afterwards, remove from the bag and thoroughly wash off all the seasoning under cold running water. Then leave to soak in still, cold water twice for approx. 45 minutes to normalise the salt content in the meat again.
5
Mix together all the ingredients for the rub and grind coarsely if necessary. Do not grind it too finely as this will make the rub too wet. Then once again gently but firmly massage into the meat, press on and sear all sides on the grate on a high heat.
6
Smoke the pork knuckle at lowest temperature for up to 3 hours until it reaches a core temperature of approx. 68 degrees. Cover and leave to rest for 20 minutes.
7
Mix the Tabasco and sweet mustard and add the pickles.



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