Roast beef ham

Ingredients for 1 servings:

• 1 kg roast beef
• 42 g salt, for safe preservation better curing salt
• 4 g garlic, freshly grated
• 4 g honey
• 2 g white pepper, freshly ground
• 2 g nutmeg, freshly grated
• 1 ½ g fennel seeds
• 1 g coriander seeds
• 1 g cumin
• 1 pinch of cinnamon
• 4 g black pepper, crushed, coarsely ground

Instructions

Working time approx. 15 minutes; Rest period approx. 14 days; Total time approx. 14 days 15 minutes

dry-cured

Roast the fennel and coriander seeds in a pan over medium heat without any additives until they begin to smell. Then finely grind or crush them with the cumin. Mix all the spices together and rub them all over the meat. Vacuum-seal the meat in a vacuum-sealed container or bag. Let it mature in the refrigerator, turning it once a day. After ten days, remove the meat, rinse it with cold water, and let it drain slightly. Rub it with crushed black pepper and let it mature in a drying cabinet for at least three days. Then cold-smoke it in 2-3 batches at approx. 15-25°C.