Garlic ham

Ingredients for 1 servings:

• 1 kg pork (topside, not too fatty)
• ½ bulb(s) garlic, pressed
• 18 g curing salt (maximum 23 g)
• 1 pinch of dried tarragon
• 1 pinch of thyme, dried
• 1 pinch of dried oregano
• some juniper berries
• 1 bay leaf

Instructions

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

not too salty

The meat should have a nice shape without any fraying. Mix the garlic with the curing salt and dried herbs and rub the ham thoroughly. Vacuum seal and let it marinate for 4 weeks. After the marinating time, dry it off and let it dry (burn out) for 2 days. Cold smoke it with beech shavings (mixed with a little bay leaf and juniper) for 5-8 days. Always make sure that no condensation forms on the ham. After smoking, let it hang for 2 weeks, then enjoy or shrink-wrap it.