North German Kate Ham Spice

Name: Katenschinken-Gewürz Norddeutsch
Total time: 10 min
Cuisine: Deutsche Küche
Ingredients: 40 g Pökelsalz Nitritpökelsalz; 14 g Kümmel ganz; 10 g Wacholderbeeren grob gemörsert; 12 g Schwarzer Pfeffer grob gemahlen; 10 g Brauner Zucker; 6 g Majoran getrocknet; 5 g Knoblauchgranulat; 3 g Senfkörner gelb

RubPorkDryingEasy10 minutes

A hearty and spicy North German spice blend with caraway, juniper and strong pepper, typical for smoky kate ham from Schleswig-Holstein and Lower Saxony.

Ingredients(for 0.1 kg)

Curing salt nitrite40 g

Whole caraway seeds14 g

Coarsely mortared juniper berries10 g

Coarsely ground black pepper12 g

Brown sugar10 g

Dried marjoram6 g

Garlic granules5 g

Yellow mustard seeds3 g

Instructions

Toasting

5 Minuten

Toast caraway seeds and mustard seeds in a dry pan over medium heat for 2–3 minutes until lightly fragrant, then allow to cool completely.

Mixing

3 Minuten

Combine all ingredients including the cooled toasted spices and coarsely mortared juniper berries in a bowl to form an even blend.

Filling

2 Minuten

Fill the finished kate ham blend into a clean jar, label with date and note regarding nitrite curing salt. Store cool and dry, shelf life approx. 5 months.

Pro Tip

Toast the caraway briefly in a dry pan without fat before mixing – this significantly intensifies the flavor and gives the blend a typically North German character.

Glossary Terms

Dry Rub

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