in Recipes

Brine for cooked ham

updated

Spread the love

Ingredients for 1 servings:

  • 1 liter of water
  • 120 g curing salt
  • 2 cloves garlic, diced
  • 10 g juniper berries, crushed
  • 15 g coriander powder
  • 15 g ground pepper
  • 20 g sugar
  • 2 g ascorbic acid, if necessary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

seasoned brine

Boil the water with all ingredients for about 10 minutes, let it cool, and filter. Inject this brine at intervals of about 4 cm. Approximately 20% of the meat’s weight is injected. The meat, along with the remaining brine, is placed in a foil bag, which is then twisted tightly. After 3 days, the meat is fully cured.

Facebook Comments

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.

Sogan Dolma

Riesling strips in flatbread