Smoked ham

Ingredients for 1 servings:

• 5 kg topside ham
• 2 kg smoking powder (apple smoking powder)
• 2 kg smoking powder (alder smoking powder)

Instructions

Working time approx. 1 hour; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 13 hours 15 minutes

from the upper shell

Trim the meat, remove loose pieces and silver skin, and place it in a clean wash tub with the smoking wood chips. Thoroughly rub the piece of meat and all crevices with the curing seasoning. Cover the tub with cling film so that nothing falls in but some air can still circulate. Let it rest for 5 weeks at 4-5°C. Turn it every 2-3 days and baste it with the brine. Small white mold spots may appear. Remove the meat and brush it with a clean, new brush and salt. Place it back in the tub and baste it with the brine. Remove the meat from the brine, hang it in the smoker or smokehouse, and let it rest for 1 week to sear through. Soak the meat for 12-24 hours, depending on your taste. The shorter the time, the saltier the flavor. Change the water every 4 hours. Hang the meat in the smoker for 24 hours to dry. After drying, the meat must undergo approximately 7-10 smoking cycles. Each smoking cycle should last 8 hours, followed by 16 hours of resting. After smoking, the meat should hang for 2 weeks. Tip: Ensure the best possible hygiene during preparation.