Nut ham 5 kg

Ingredients for 1 servings:

• 5 kg pork (nut ham), raw, unsalted
• 320 g curing salt (nitrite curing salt)
• 2 tsp sugar
• 10 juniper berries
• 60 g garlic
• 4 tbsp peppercorns
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the nut-cured ham under cold water and pat dry. Roughly crush the peppercorns and juniper berries in a mortar and pestle. Mix these with the sugar, garlic, and salt. I then find a bowl where my ham pieces fit neatly next to each other. I sprinkle some of the mixture on the bottom and rub the rest of the mixture well into the ham. It then goes into the refrigerator for 20 days. During this time, take the ham out every three days, turn it over, and brush it with the brine that forms. After the 20 days are up, soak it in cold water for another five hours, changing the water once. Then I wash it briefly again under cold water and pat it dry. It then goes into the cold smoker, where it is smoked with beech shavings for at least five days at approximately 10–20°C. After 1 – 2 days of hanging, I usually cut it.