John Myers
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Chrisis Ham and Salami Seasoning
The perfect chrisis ham and salami seasoning recipe with a picture and simple step-by-step instructions.
for the salami seasoning
- 200 g Salami, if possible reduced in fat
- 1 Dehydrator
for the ham seasoning
- 200 g Ham (I had Black Forest ham)
- 1 Dehydrator
- “I was also infected by the” dehydration virus “. After a few experiments, I came up with the idea of trying it with salami and ham. The result surprised me. The seasoning is very suitable for sauces alone or in combination , Soups, on pizza or to flavor fried potatoes, but of course also as a condiment for all dishes that you want to give a salami or ham note. “
- Place the ham or salami in slices side by side in the dehydrator and let them dry slowly at 35 ° C for about 24 hours. The panes must crack properly when they break through.
- Turn the slices several times in between.
- Coarsely chop the dry slices and grind as finely as possible in a chopper.
- Note 5: The wort can also be ground into powder. Since I sometimes need my spice coarser depending on the dish, I left it as it is and filled some of it in spice mills. Only the rough version can be seen in the pictures. I will post more pictures with powder later.
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