Air-dried beef ham

Ingredients for 1 servings:

• 1.2 kg beef from the leg
• 1 ½ kg salt
• 1 tbsp smoked salt
• 1 tbsp juniper berries
• 5 garlic cloves
• 1 tbsp juniper berries
• 1 tbsp peppercorns
• 1 tbsp smoked salt
• 1 tsp, leveled cinnamon powder
• 1 tsp, ground nutmeg, ground
• 2 bay leaves
• 1 tbsp liquid smoke
• some olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 41 days; Total time approx. 41 days 30 minutes

Trim, wash, and dry the meat, then rub it with 1 tablespoon of crushed juniper berries and 1 tablespoon of smoked salt. Put half of the salt in an enameled pot or roasting pan, place the meat on this bed of salt, and cover with the remaining salt. Cover the meat with baking paper and weigh it down with a heavy stone or weights. Drain the resulting liquid daily. After 10 days, remove the meat, wash thoroughly, and soak it in water for 24 hours, changing the water several times. Grind the dry ingredients for the spice mix in a mortar or food processor. Add Liqud Smoke and enough olive oil to form a thick but spreadable paste. Dry the meat, coat all sides with the spice paste, and hang it on kitchen string in a cool, well-ventilated place to dry for 30 days. Rub off the spices and slice the beef ham wafer-thinly using a slicer or a sharp knife. Serve.