I made this Ham for Christmas. It cured for 3 weeks then cold smoked every other 3rd day for 3 weeks. Finally I let it hang for 2 weeks to help equalized the salt. I could not be more pleased with the results.
Will never buy another hame from the store. This was outstanding!! Here is the recipe.
Will never buy another hame from the store. This was outstanding!! Here is the recipe.
| Bauernschinken | |||
| Meats | Gr/Kg | Actual | Ratio |
| Pork picnic | 1000 | 3940.0 | 3.9 |
| salt | 27 | 106.4 | 3.9 |
| Cure #2 | 4.25 | 16.7 | 3.9 |
| Brown sugar | 15 | 59.1 | 3.9 |
| Sugar | 10 | 39.4 | 3.9 |
| garlic powder | 1 | 3.9 | 3.9 |
| Ginger | 1 | 3.9 | 3.9 |
| Black pepper | 1 | 3.9 | 3.9 |
| Juniper Berries | 2.25 | 8.9 | 3.9 |
