in Germany

Renegade salmon ham

updated

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Ingredients for 1 servings:

  • 1 kg pork salmon
  • 38 g curing salt
  • 4 g sugar
  • 3 g ground pepper
  • 1 g coriander
  • ½ g smoked paprika powder
  • ½ g bay leaf, ground
  • ½ g cardamom

Instructions

Working time approx. 30 minutes; Rest period approx. 17 days; Total time approx. 17 days 30 minutes

Rub the salmon ham thoroughly with the spices, place it in a freezer bag, and ideally vacuum seal it. Then refrigerate the ham for two weeks. After two weeks, rinse the ham thoroughly and hang it in a cool room to dry for two days. Now it’s ready to smoke. I always smoke for 12 hours with a one-day break, and then another 12 hours; that’s perfectly sufficient. The salmon ham is ready to eat after three to five days.

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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.

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