John Myers
Garlic Pepper Ham All Andy
The perfect garlic pepper ham all andy recipe with a picture and simple step-by-step instructions.
- 2 KG Pork leg (ham) lean (ma)
- 1 kilogram Pöckelsalz
- 300 g Lemon pepper
- 2 Garlic bulb
- 2 kilogram Beech shavings for smoking …
- Cut the meat into pieces …. So that they fit in the smoker …. Rub each piece with a good handful of salt and vigorously with the lemon pepper ……. Peel the garlic, then press. .. Then rub the meat also vigorously ……
- Place the pieces of meat next to each other in a straight container ……. Close and turn every 24 hours …. A laake forms …. 7 days always turn in the laake …. Then wash the meat with cold water … and let it soak in the water for at least 12 hours … attach ribbons to hang up … hang up and let dry …
- Off to the smoking oven …. Smoking slowly with the beech shavings … approx. 7 days … Always smoke one day and let one hang out without smoke ….. Then remove the meat from the oven and let it chill for at least 5-7 days …. Bon Apetitt …..
- If you would like to know where you can get such a smoker ….. Write to me …. I’ll be happy to send you a link …..
Facebook Comments