Renegade Salmon Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 17 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pork salmon
- 38 g curin salt
- 4 g suar
- 3 g pepper, round
- 1 g coriander
- 0.5 g ½ paprika powder, smoked
- 0.5 g ½ bay leaf, round
- 0.5 g ½ cardamom
Print Recipe
Pin Recipe Instructions
- Rub the salmon ham well with the spices, place in a freezer bag and ideally vacuum seal. The ham is now in the refrigerator for 2 weeks.
- After 2 weeks, the ham is washed off nicely and hung up to dry in a cool room for 2 days.
- You can now smoke.
- I always smoke for 12 hours and 1 day off and then another 12 hours, that`s enough.
- The salmon ham can be eaten after 3 - 5 days.
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