Summary

Ingredients

• g 1,000 pork, (salmon, loosened chop)
• 42 g salt (table salt, no nitrite, no curin salt)
• 1 g black pepper, freshly round
• 2 g coriander, freshly round
• 2 g arlic, very finely chopped
• 2 g lucose
• 4 g honey
• 2 g spice mixture (Baharat)
• 15 ml brandy

Print Recipe Pin Recipe

Instructions

1. The released meat should be free of tendons and skin, if necessary parry again.
2. Cut the garlic very finely and use a flat knife and a little salt to make a paste. Mix the spices together and rub them carefully and completely into the meat (literally massage in). The treated meat is then stored in an airtight container (box with vacuum valve, freezer bag, etc.) or in the refrigerator, covered with a cloth in an open bowl. At the
3. Store in the freezer bag (with zip closure), make sure that the air is sucked out or sealed with a vacuum sealer.
4. The length of the curing time is determined by the thickness of the meat (thickest point) and is approx. 10 hours per 1 cm of meat thickness.
5. Example: a salmon with a meat thickness of 12 cm x 10 hours = 120. These are divided by 24 hours = 1 day. Result 5. The salmon ham must therefore be cured for at least 5 days. If the time is exceeded, it doesn`t matter - just not shorter.
6. My pieces of meat are turned over daily (I use a plastic box with a vacuum valve).
7. When the curing time is up, the ham is wiped off with a damp cloth (any spice residues removed). The cured ham remains dry for 1-2 days, covered with a cloth and lying open in the KS (maturing). Then it can be smoked at intervals (e.g. 12 hours in the smoke, followed by 1-2 day (s) without smoke) until it has reached the desired maturity and taste. Of course you can smoke the cut ham again or more often.