Black Forest Ham
Black Forest Ham
Apr 17, 2024
By
Borniak
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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.
INGREDIENTS
- 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
TOOLS
- Vacuum sealer
RECIPE
- In a bowl, thoroughly mix the spices, then rub evenly over each side of the meat.
- 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.
- Store the Black Forest ham meat in the refrigerator at 5°C for 14 days.
- After the time has elapsed, wash off the spices from the meat and pat dry with paper towels.
- 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*.
- Before starting smoking, ensure the meat surface is dry to the touch.
- Place the meat in the smoker and smoke using the cold smoking attachment.
- Turn on the smoke generator for 6 hours. The temperature should not exceed 20°C.
- Turn off the smoke generator and leave the meat in the smoker for another 12 hours*.
- 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!