Summary

Ingredients

• 2 ½ kg pork (preferably shoulder crust roast)
• 3 liters water
• 0.3 kg curing salt (nitrite curing salt)
• 1 teaspoon, heaped pepper, more colorful
• 3 bay leaves
• 1 tablespoon, heaped juniper berries
• 1 tablespoon, heaped mustard seeds
• 1 chilli pepper (s), dried
• 1 tablespoon, heaped sugar
• 3 tablespoon, heaped soup greens, dried
• 1 medium onion (s), white, quartered
• 1 clove garlic
• 1 pinch ginger powder
• 1 pinch nutmeg
• 0.2 liters liqueur (Sechsämtertropfen or other herbal liqueur)

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Instructions

1. Add all ingredients except for the meat to the water and simmer gently for about 20 minutes. Let the brew cool down overnight.
2. Put the meat in a sealable container and pour the brine over it. The meat must be completely covered by the stock. I always finish with a china plate. It is important that there is no more air under the plate.
3. Now let everything cure for approx. 12 days in the refrigerator at approx. +6 ° C. It is not necessary to turn or rearrange the meat during this time.
4. Then remove the meat and rinse under cold, clean water. Since I don`t want such large portions, I divide the meat into eight pieces. Now let the ham drain on a rack in the refrigerator for about 8 hours.
5. Preheat the smoker to approx. 70 ° C, place the meat on a stainless steel rack and smoke it hot for approx. 45 minutes. Then dab the ham lightly with kitchen roll and place in a roasting tube (see instructions from the roasting tube manufacturer).
6. Place the ham in the tube on a cold baking sheet and cook in the oven preheated to 80 ° C for about 2 hours. After cooking, cool in ice water for approx. 2 - 3 hours and then place in the refrigerator with the roasting tube.
7. The next day, pat the meat dry (do not rub it) and leave it open in the refrigerator for another 24 hours. Now vacuum seal the ham and let it mature for about 5 days. If you don`t have a foil sealing device, you can wrap the meat tightly in kitchen foil. However, without a vacuum, the ham must be used up after approx. 8 days. When sealed airtight, it will last 2 months without hesitation and will get even better with maturity.
8. If you want, you can embalm the meat with coarse pepper, paprika, chilli, etc. before smoking it. But then I would leave out the herbal liqueur when curing.