John Myers
Ingredients for 1 servings:
- 1,000 g pork (salmon, boned cutlet)
- 42 g salt (table salt, no nitrite, no curing salt)
- 1 g black pepper, freshly ground
- 2 g coriander, freshly ground
- 2 g garlic, very finely chopped
- 2 g glucose
- 4 g honey
- 2 g spice mix (Baharat)
- 15 ml brandy
Instructions
Working time approx. 15 minutes; Rest period approx. 7 days; Total time approx. 7 days 15 minutes
Naturally salted – natural. A ham with a difference!
The boned meat should be free of tendons and membranes; trim again if necessary. Finely chop the garlic and mash it into a paste using a flat knife and a little salt. Mix the spices together and rub the meat thoroughly (actually massage it in). Store the treated meat in an airtight container (box with a vacuum valve, freezer bag, or similar) or in the refrigerator in a bowl, open and covered with a cloth. When storing in a freezer bag (with a zip closure), make sure to vacuum out any air or seal it with a vacuum sealer. The length of the curing time is determined by the thickness of the meat (thickest part) and is approximately 10 hours per 1 cm of meat thickness. Example: a salmon with a meat thickness of 12 cm x 10 hours = 120. Divide this by 24 hours = 1 day. Result 5. The salmon ham must therefore be cured for at least 5 days. Exceeding this time is fine – just not for less time. My pieces of meat are turned daily (I use a plastic box with a vacuum valve). When the curing time is up, the ham is wiped with a damp cloth (to remove any spice residue). The cured ham is left to dry for another 1-2 days in the open air, covered with a cloth (curing). After that, it can be smoked at intervals (e.g., 12 hours in the smokehouse, followed by 1-2 days without smoke) until it has reached the desired maturity and flavor. Of course, you can smoke the sliced ham again, or even more often.
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