Summary

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

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Instructions

1. 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.
2. After 2 weeks, the ham is washed off nicely and hung up to dry in a cool room for 2 days.
3. You can now smoke.
4. I always smoke for 12 hours and 1 day off and then another 12 hours, that`s enough.
5. The salmon ham can be eaten after 3 - 5 days.