Smoked Juniper Ham

Details …

1. The above information is calculated per kg of meat. Simply calculate the respective spices using the amount of meat … And off you go …

Preparation…

1. Divide the meat into 300 to 500g pieces, depending on your needs, and wash them under cold water. Now pat the pieces dry (preferably with some kitchen paper) and put them to one side. Peel the garlic clove and cut into large pieces. Grind the pepper and juniper berries in a mortar. Now mix the spices, garlic, salt and sugar in a bowl. Rub the meat pieces well on all sides with the salted seasoning mixture.

The curing …

1. Now put our pieces of meat in a bag (feel free to pack the small remains from the bowl with it. Vacuum the bag and put it in the fridge. Alternatively, I think a well-sealed freezer bag is also possible. The meat package must now be once for 2 weeks be turned on the day.

The watering

1. After 2 weeks we take our packet out of the compartment and do an odor test after opening it. If everything smells of spices as usual and not of rotten something, things can go on. Remember that spices, garlic or other can also bring unknown germs to meat. Well … Rinse the meat under lukewarm water and remove the spices. Put everything in a large bowl and cover completely with cold water. Now it’s about the taste that everyone has to find out for themselves. The longer in the water, the milder the taste in the end. For me, the meat floats in the water for about 2.5 to 3 hours for a rich garlic taste.

The burnout …

1. After our little hams have learned to swim, they have to be rinsed again under running water. Now carefully pat the ham dry on all sides with kitchen paper. Hang the pieces of ham in a cool room (basement – attic, etc.) for 1-2 days. Whether on a hook or with a string does not matter. If you don’t have a butcher’s needle to pierce, just take a chopstick from the Chinese around the corner, drill a hole in the end and you have a large needle …: o)

Smoking …

1. Bring the beech flour to smolder in the smoker. Now hang the ham in the smoke for at least 12 hours. Then 8 to 12 hours break and again for at least 12 hours in the smoke. There should be at least 3 smokers … If you have a large oven, you can smoke through without a break. The temperature during cold smoking must not exceed 28 degrees.