20 Black Forest Ham - Borniak

Black Forest Ham

Black Forest Ham

Black Forest Ham

Black Forest Ham, also known as Schwarzwälder Schinken, is a smoked and cold-air dried ham originating from the Black Forest region in Germany. It is distinguished by its deep, smoky flavor and dark, almost ruby-colored rind.


  • 1 kg pork hind leg with skin
  • 35 g curing salt
  • 6 crushed juniper berries
  • 4 g crushed black pepper
  • 3 g sugar
  • 2 g crushed coriander
  • 2 g garlic powder
  • 1 crushed bay leaf



  1. In a bowl, thoroughly mix the spices, then rub evenly over each side of the meat.
  2. Place the meat in a vacuum bag, adding the remaining spices. Seal the bag vacuum-tight to ensure even absorption of the spices into the meat.
  3. Store the Black Forest ham meat in the refrigerator at 5°C for 14 days.
  4. After the time has elapsed, wash off the spices from the meat and pat dry with paper towels.
  5. Hang the meat in a cool, well-ventilated room for 24 hours or place it in the smoker, set the temperature to 30°C, and turn on the dehumidifier for three hours*.
  6. Before starting smoking, ensure the meat surface is dry to the touch.
  7. Place the meat in the smoker and smoke using the cold smoking attachment.
  8. Turn on the smoke generator for 6 hours. The temperature should not exceed 20°C.
  9. Turn off the smoke generator and leave the meat in the smoker for another 12 hours*.
  10. Repeat steps 6 and 7 three times. The total smoking time is 42 hours, at a temperature of 20°C.

* The meat must evaporate for at least 12 hours to avoid excessive acidity.

Done! Now you can enjoy homemade, aromatic Black Forest Ham, ready to serve as a delicious snack or addition to various dishes. Enjoy your meal!

Leave A Reply

Your email address will not be published. Required fields are marked