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

[shannon127]

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. 

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• shannon127
• Dec 28, 2012

104_9656.JPG

• shannon127
• Dec 28, 2012

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

 

[diggingdogfarm]

Looks awesome!!!!!!!



~Martin

 

[shannon127]

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

 

[DanMcG]

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

 

[shannon127]

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.

 

[smoking b]

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

 

[woodcutter]

That is a beautiful ham!
 

 

[shannon127]

Thanks Woodcutter!!

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

 

[chef jimmyj]

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

 

[eastvangord]

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!!

 

[dirtsailor2003]

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

 

[05sprcrw]

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

 

[shannon127]

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.

 

[shannon127]

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.

 

[shannon127]

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