Bauernschinken ( Peasant's Ham) --Made with a Picnic

Discussion in 'Pork' started by shannon127, Dec 28, 2012.

  1. shannon127

    shannon127 Smoking Fanatic OTBS Member

    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.
    Bauernschinken
    MeatsGr/KgActualRatio
    Pork picnic10003940.03.9
    salt27106.43.9
    Cure #24.2516.73.9
    Brown sugar1559.13.9
    Sugar1039.43.9
    garlic powder13.93.9
    Ginger13.93.9
    Black pepper13.93.9
    Juniper Berries2.258.93.9
     
    diggingdogfarm likes this.
  2. Looks awesome!!!!!!!



    ~Martin
     
  3. shannon127

    shannon127 Smoking Fanatic OTBS Member

    The taste was amazing.  I am thinking about using the same recipe but with a Loin or a Butt.  Who know I might even pick up a fresh ham and cure it.  I was a little hesitant with the Juniper Berries, but it seemed perfectly balanced
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks great on the outside, how about an inside pic? :thumb1:
     
  5. shannon127

    shannon127 Smoking Fanatic OTBS Member

    As if there was time to take a picture before dinner or anything left after!  I will be making this again and will be sure to take a picture after the first cut.
     
  6. Man that thing looks great! By smoking it every other 3rd day do you mean you smoked it every 6th day?
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is a beautiful ham!
     
     
  8. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Thanks Woodcutter!!

    @Smoking B---  Yeah, started to put every other day, but it was every 3rd day.  :)
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Not sure how I missed this the first time around but, That really looks great!...JJ
     
  10. I'm curious about the off smoke days; did you just leave it in the smoker, refrigerate it or put it in a curing chamber? Looks great by the way!!
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    So is this a shorter version of Mr T's ???
     
  12. 05sprcrw

    05sprcrw Smoking Fanatic

    That looks fantastic I may just have to get motivated to try this, book marked for later date.
     
  13. shannon127

    shannon127 Smoking Fanatic OTBS Member

    It was winter when I smoked this, so I just left it in the smoker.  The temps were between 35 and 45 at the time.  Usually, I would put it back in my curing chamber.
     
  14. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Both are dry cured hams.  The techniques are similar, but ingredients are vastly different.  I have Mr T's recipe bookmarked to try.
     
  15. shannon127

    shannon127 Smoking Fanatic OTBS Member

    It tasted almost as good as it looked.  You will not be disappointed
     

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