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Salmon ham, air-dried

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Ingredients for 1 servings:

  • 1.2 kg pork loin (boneless cutlet)
  • 100 g curing salt
  • 2 sheets of gelatin
  • Pepper, coarsely ground

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

Rub the salmon roast with the curing salt and place it in a sealable container. Let it sit in the brine for 3 days, turning the piece of meat every day. On the 4th day, rinse the meat and soak it in clear, cold water for 3 hours. Hang it in a cool place to dry for a day. Dissolve the gelatin and brush it over the meat. Season with coarse pepper or dried herbs as desired and let it hang in the cool place for another 10 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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