Entree: Germany – Franconia – Schwarzgeräuchertes (Franconian black-smoked cured pork shoulder with a deep smoky crust)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 hrs

Additional 24 hrs

Total 34 hrs

Ingredients

- 3 lb (1.4 kg) pork shoulder, bone-in, skin on, trimmed of excess fat
- 3 tbsp (45 g) kosher salt
- 1/2 tsp (2.8 g) Prague Powder #1 (curing salt)
- 2 tbsp (25 g) granulated sugar
- 2 tsp (4 g) whole black peppercorns, coarsely crushed
- 1 tbsp (8 g) juniper berries, lightly crushed
- 4 bay leaves, crushed
- 4 cloves garlic, crushed (approx. 12 g)
- 1 tsp (2 g) ground allspice
- 2 cups (about 100 g) beech or oak smoking chips (soaked 30 minutes if using a hot smoker)
- 1 tbsp (15 ml) neutral oil for rubbing

Instructions

1. Combine kosher salt, Prague Powder #1, sugar, crushed peppercorns, crushed juniper, bay leaves, crushed garlic, and ground allspice in a bowl to make a dry cure. Massage the mixture evenly into all surfaces of the pork shoulder.
2. Place the seasoned pork in a nonreactive container or resealable bag, cover, and refrigerate for 4–6 days, turning the piece once daily to redistribute the cure and juices.
3. After curing, remove the pork, rinse thoroughly under cold water to remove excess cure, and pat dry with paper towels. Place on a rack uncovered in the refrigerator overnight to form a dry pellicle.
4. Preheat your smoker. For a traditional black-smoked crust use cold-smoking if available: cold-smoke at 70–90°F (21–32°C) for 8–12 hours with beech or oak chips until a deep dark crust forms. If cold-smoking is not possible, hot-smoke at 200°F (93°C) until the meat reaches an internal temperature of 150°F (66°C); this will produce a darker exterior and fully cooked meat.
5. If hot-smoking, once internal temperature hits 150°F (66°C), remove and let rest at room temperature 30 minutes, then refrigerate overnight to firm. For cold-smoked product, age refrigerated 2–3 days to allow flavors to settle (note cold-smoked products are cured and should be handled per local safety guidance).
6. Slice thinly to serve. Keep refrigerated; consume within 7–10 days or freeze in portions for longer storage.