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Red wine ham, air-dried

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Ingredients for 1 servings:

  • 1 kg pork in one piece, e.g. neck, cut into 2 pieces
  • 24 g curing salt
  • 1 tsp tarragon
  • 1 tsp paprika powder
  • ½ tsp thyme
  • ½ tsp pepper, freshly ground
  • 1 pinch of brown cane sugar
  • 1 kiwi(s), sliced
  • 1 bay leaf
  • 2 juniper berries
  • 500 ml red wine

Instructions

Working time approx. 10 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 25 minutes

Clean the meat. Mix all the spices and rub them into the meat. Vacuum-seal the kiwi and red wine along with the meat. The amount of wine may need to be adjusted to fit the bag. Marinate for 4 weeks, then hang on a hook in a cool room and air-dry for 3-4 weeks (depending on size, among other things).

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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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