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1
Preheat the oven to 325 degrees F.
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2
Cut the potatoes and turnips and steam them until al dente.
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3
Warm the sauerkraut and bury the meats in the sauerkraut.
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4
Bring to a simmer and braise for 30 minutes covered in the oven until everything is cooked through.
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5
Add chicken stock or water as necessary to keep moistened during the cooking process.
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6
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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7
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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8
Rinse the sauerkraut of most of the salt in repeated cold-water washings.
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9
In the olive oil, sweat the onions until translucent.
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10
Add the wine and reduce.
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11
Add the sauerkraut and seasonings and cook to coat with the wine.
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12
Add the chicken stock, caraway seeds, bay leaves and pepper and simmer until most of the liquid is reduced.
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13
Adjust the seasoning with salt if necessary.
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14
Mix the sugars and salts together, then spread a layer in a pan.
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15
Place your pork, duck or other meat to be smoked on top of the cure and sprinkle more on top until completely covered.
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16
Let stand for 20 to 30 minutes, then rinse all the sugar/salt off, pat dry and smoke in a stovetop smoker.
