sirloin ham, comb ham

Ingredients for 4 servings:

• 1,000 g pork neck
• 45 g curing salt
• 5 juniper berries
• ½ tsp caraway seeds, crushed
• 1 bay leaf
• ½ tsp black pepper, coarsely ground
• 1 garlic clove(s), finely chopped
• ½ tsp cane sugar, refined sugar also works
• n. B. Smoking flour

Instructions

Working time approx. 1 hour; Rest period approx. 30 days; Total time approx. 30 days 1 hour

A delicious smoked ham.

Trim the pork neck and then portion it according to your taste. Grind the spices a little in a mortar and pestle, then rub the meat into the meat. Then I vacuum seal the meat and put it in the refrigerator to cure. About three weeks later, open it, pat it dry, and let it cure in a cool, draft-free cellar or pantry. This usually takes about eight days, so pat it dry, taste a slice, and then put it in the cold smoke. Make sure the meat is absolutely dry beforehand, otherwise it won’t absorb the smoke well. About three smoking sessions are usually sufficient to present a wonderful ham. For the ultimate and delicious finish, let it mature in a vacuum for another two to three months.