To brine the pork, Pederson used birch beer—made from birch sap and much easier to find than birch syrup—as well as salt, pepper, herbs, and a little birch syrup. After brining it for 12 hours, she cold-smoked it for another ten, noting that the brining and smoking gives it a flavor similar to ham. She cut off a two-inch-thick slice, seared it on all sides, and then added pork stock and birch syrup to the pan before finishing it in the oven.
Pork collar 1 two-pound pork collar, skin on3 qts water1 qt birch beer 1 c salt½ c birch syrup 2 T black peppercorns, toasted 2 T green coriander, toasted4 sprigs fresh thyme4 fresh bay leaves, torn4 sprigs fresh savoryCombine all ingredients except pork collar in a nonreactive stainless steel pot, place over medium heat, stir occasionally, bring to a boil, then remove from the heat and cool down. Once the mixture is completely cool, pour it over the pork collar and refrigerate for 12 hours. Remove from brine, dry, and cold-smoke for ten hours.
