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Wild boar ham

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Ingredients for 1 servings:

  • 1 kg wild boar, from the hind leg
  • 35 g curing salt
  • 2 g powdered sugar
  • 5 g black pepper, ground
  • 2 g garlic powder
  • 2 g juniper berries, roughly crushed
  • ½ g clove powder
  • 2 g rosemary
  • some rum, for rubbing in

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Before seasoning, rub the ham with rum and let it soak for 1 hour. Then mix all the ingredients, rub it evenly over the ham, and seal it in a vacuum-sealed bag with minimal airflow – I always cure for 3 weeks. After curing, wash the ham, remove any excess spices, dry it, rub it again with rum, and let it dry for 2 days before cold-smoking it about 6 times for about 20 hours each. After smoking, the wild boar ham is allowed to dry for about 3 weeks before it can be sliced ​​– it will then have the firmness of a salmon ham. It’s better to let it set properly (about 7-8 weeks) and then slice it very finely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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