Bought a leg roast at the butcher and removed the skin. This piece was 2.2 kg, and I used 1 l of brine.
Brine ingredients, per litre of brine:
- 1 l water
- 105 g Nitritpökelsalz or 10.5 g cure #1 plus 95 g salt
- 3 g cracked black peper
- 1 bay leaf
- 6 smashed juniper berries
- 0.3 g marjoram
- 1 g granulated garlic
- 1 g granulated onion
Inject the meat with the brine for about 20% of its weight.
Bundle up into a vacuum bag with the remainder of the brine or put into a sealed container floating in the brine. Brine for 48 hours.
Remove meat from the brine, pat dry, and smoke for two hours at 72 ºC.
Seal in a vacuum back or put into a ham press and cook at 70 ºC until the core temperature reaches 65 ºC. (I just left my piece in the sous vide for three hours. A large piece might take 4-5 hours.) Let cool in the fridge overnight, still sealed.
Unbag, remove the gelatine, and enjoy! On home-made sourdough bread: