Smoked Salmon Ham

Preparation…

1. Wash the meat and pat dry … Crush 5 pieces of juniper berries in a mortar and mix together with the salt, sugar and pepper.

Important…

1. Hygiene … Wash your hands thoroughly before curing, otherwise germs can get on the meat. The meat is then stained or gray … !!!

Curing …

1. Rub the meat well with the curing agent on all sides in a bowl … Now put the meat in a vacuum bag and vacuum seal. From then on for 14 days in the refrigerator and turn once every day …

The watering …

1. After 14 days, take the meat out of the bag and rinse well with lukewarm water. You should already notice that the pieces of meat have become a little harder. Now cover the pieces of meat in a bowl with cold water. Place the bowl in a cool place for about 12 hours and change the water about every 4 hours.

The burnout …

1. After soaking, rinse the ham pieces again and pat dry on all sides with a little kitchen paper. Now hang on a hook or string in a cool – airy room. The temperature should not exceed 12 degrees. After 1 – 2 days we can start smoking. The ham should now feel a little dry.

Smoking …

1. Mash a few of the juniper berries and pour them over the smoked flour. Bring the smoking flour to glow and hang the ham pieces in the smoke for 12 hours. The temperature should not rise above 28 degrees. After the 1st smoking, hang the ham in a cool, airy room for 12 hours. Now again 12 hours in the smoke and again 12 hours in a cool – airy room. How often you repeat this is at your own discretion, depending on how you like the ham. It’s best to just cut it and then decide how to continue …

Depend…

1. Now you can hang the ham in a cool, airy room for a few more days so that it can develop its aroma. If you can’t wait, of course, you can also jump right in …