Summary

Ingredients

• 1 kg pork (pork salmon)
• 38 g curin salt
• 2 ½ g black pepper, ground
• 1 g coriander powder
• 1 bay leaf, ground or finely crumbled
• 60 g honey
• 2 bags mulled wine spice (mulled wine fix), only the contents

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Instructions

1. Rub the salmon with the seasoning / curing salt mixture (you do this on transparent kitchen foil), heat the honey in the microwave so that it becomes well liquid and drizzle evenly over the ham. Then you wrap the ham in the cling film.
2. Then it comes in the vacuum bag and is vacuum cured for 14 days. The kitchen foil prevents sticky hands and the area where the weld is made stays clean.
3. Wash the salmon ham after curing and let it dry for 2 days before it is smoked twice. After 3 days dry it can be cut.
4. The honey does not make the ham sweet, but it has an antibacterial effect.
5. Salmon ham is eaten fresh. In order to keep it a little longer, it can be smoked 1-2 times. So that it does not become too firm, it can then be cut into pieces in portions or vacuum-sealed separately with kitchen foil (so that it does not stick). Vacuum curing is recommended for salmon ham, as the meat loses minimal water with this type of curing and is therefore more juicy than with other curing types.