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Recipe : *** Smoked Ham

Smoked Ham
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Course:
Appetizer

Practical information

  • Prep time
    1 h
  • Cooking
    6 h
  • Difficulty
    Very easy
  • Pause
    84 h 30
  • Ready in
    91 h 30
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
ham, ham

Recipe's Ingredients

  Quantities for people → Recalculate
  • 5 black peppercorns
  • ½ fresh bay leaf
  • 1 sprig fresh thyme
  • 2 juniper berries, crushed
  • ¼ teaspoons rubbed sage
  • ¼ teaspoons crushed garlic
  • 550 g boneless pork loin
  • 80 g coarse salt
  • 25 g curing salt
  • 1 l water + 50 (for 1000 of brine)

  • Recipe preparation steps

  • 1
    Determine how much brine to prepare by placing the loin in a non-reactive container to be used for brining. Add sufficient water to cover the loin. Remove the loin and set aside. Measure the liquid remaining to determine how much brine and infusion to prepare. Discard the water.
  • 2
    Determine the infusion-ingredient amounts based on the proportions given above, scaling the amounts to match the quantity of brine to be prepared. Place the water in a small saucepan and add the infusion ingredients (peppercorns, bay leaf, thyme, juniper berries, sage, and garlic). Bring to a boil. Simmer for 2 minutes. Set aside to cool.
  • 3
    Determine the brine-ingredient amounts based on the proportions given above, scaling the amounts to match the quantity of brine to be prepared. Place the water in a non-reactive container and add the 2 salts. Dissolve the salts completely. Note: a stick blender is a great tool for quickly dissolving the salts.
  • 4
    Inject brine into the meat with the injection sites located about 1.2" from each other. The amount injected should not exceed about 50 ml per pound of meat.
  • 5
    Strain the infusion into the brine. Discard the infusion solids. Add the meat to the brine. If the meat is not fully submerged, place a clean plate or other weight on the meat to keep it below the surface of the brine. Cover the container and place it in a refrigerator for 3 days.
  • 6
    Each day, turn the meat in the brine and give the brine a stir.
  • 7
    On the last day of brining, remove the meat and discard the brine. Soak the meat with multiple changes of cold water over a period of about 30 minutes. Wipe dry with absorbent paper.
  • 8
    Place the meat on a rack in a refrigerator to dry overnight.
  • 9
    Hot smoke at 200ºF , or until the internal temperature reaches 150ºF , about 6 hours.
  • 10
    Remove the meat from the smoker and allow to cool to room temperature before refrigerating.
  • Ready !



 

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