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

post #1 of 15
Thread Starter 

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. 

700

 

700

 

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
post #2 of 15
Looks awesome!!!!!!!



~Martin
post #3 of 15
Thread Starter 

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

post #4 of 15
Looks great on the outside, how about an inside pic? thumb1.gif
post #5 of 15
Thread Starter 

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.

post #6 of 15

Man that thing looks great! By smoking it every other 3rd day do you mean you smoked it every 6th day?

post #7 of 15

That is a beautiful ham!
 

post #8 of 15
Thread Starter 

Thanks Woodcutter!!

 

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

post #9 of 15

Not sure how I missed this the first time around but, That really looks great!...JJ

post #10 of 15

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!!

post #11 of 15

So is this a shorter version of Mr T's ???

post #12 of 15

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

post #13 of 15
Thread Starter 
Quote:
Originally Posted by eastvangord View Post

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!!

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.

post #14 of 15
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

So is this a shorter version of Mr T's ???


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

post #15 of 15
Thread Starter 
Quote:
Originally Posted by 05sprcrw View Post

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

 

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

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