Turkey breast ham in the ham press

Ingredients for 1 servings:

• 1 kg turkey breast
• 110 g curing salt (nitrite curing salt)
• 1.2 liters of water
• 20 allspice berries
• 20 juniper berries
• 5 carnations
• 3 bay leaves
• Paprika powder, preferably smoked

Instructions

Working time approx. 1 hour; Rest period approx. 5 days; Cooking/baking time approx. 30 minutes; Total time approx. 5 days 1 hour 30 minutes

Bring the water to a boil with the allspice berries, juniper berries, cloves, and bay leaves and simmer for 15 minutes. Remove 1 liter of water, add the nitrite curing salt, and let it dissolve. Then let it cool. Once cooled, inject 20% of the meat’s weight into the washed meat approximately every 4-5 cm (15-20 cm)—in this case, 200 ml (20 oz). Anything that doesn’t fit goes back into the remaining brine. Place the injected meat in a bag and add the remaining brine. Then seal the bag, keeping as airtight as possible, and let it cure thoroughly in the refrigerator for 3 days. After 3 days, remove the meat, place it in the ham press, and cook at 75°C (167°F) to an internal temperature of 69°C (will rise by 2°C). Use a meat thermometer for this. Remove the ham press, let it cool, and refrigerate until the next day. Then pat dry and rub in the paprika. Now place it in a bag again, vacuum seal it if desired, and let it sit for 24 hours. The next day, remove the ham and slice it. Freeze if needed.