This is a kind of food, i´m sure you will like. It is pork neck, eastern german style.
Take some cut pork necks, as well as pork bellys, and put it overnight into a marinade of:
1 bottle dark strong beer
1Tbs marjoram
1Tbs Garlic powder
1Tbs Salt
1Tbs. Pepper
3 Tbs. Dijon mustard
1Tbs. Caraway (not Cumin!!!!)
2 ore more big onions, cut in thick slices
After 24 oder more hours, u can put it onto strong heat for short grilling.
Eat it togehter with Potatoe Salad, baked Potatoes, Bread, or whatever u like.
The pork bellys i do indirekt next to the heat for a crunchy, not burnt skin
Thüringer Rostbrätel
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Thüringer Rostbrätel
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Re: Thüringer Rostbrätel
I would love to try some!
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Re: Thüringer Rostbrätel
Never had pork neck that wasn't braised for 3-4 hours. Porkbelly much the same way. 1-2 hour smoke, wrapped and finished low and slow. You do have me rethinking both methods.
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Re: Thüringer Rostbrätel
Looks great!!
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Re: Thüringer Rostbrätel
Never had pork neck but that sure looks delicious! Does all that fat render nicely?
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Re: Thüringer Rostbrätel
I think that pork neck is used to make capicola. I think I remember that from somewhere.
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Re: Thüringer Rostbrätel
That was an iberico Neck.
It is nearly the same in pork as Kobe/Wagyu as Beef
It is nearly the same in pork as Kobe/Wagyu as Beef
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Re: Thüringer Rostbrätel
Very nice. I am familiar with the breed, but have never been fortunate enough to try it.
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