Black forest Canadian bacon

[pc farmer]

I got a loin at Sam's for 1.68 a lb.

I am out of CB soooo.

I cured one with TQ and brown sugar.
.5 oz per lb and a tablespoon of brown sugar on each side.



One with EQ cure with black forest seasoning.

Used diggindogs calculator.




See ya in 2 weeks.

 

[klutzyspuds]

Adam,

This one I'm going to be watching closely. [emoji]128064[/emoji]

Mark

 

[Rafter H BBQ]

Gonna be some good stuff !

 

[redheelerdog]

Nice! I am a big fan of the Black Forest... Oh yaaaa! 

 

[emuleman]

Wow, you definitely have something to look forward too!  I will be waiting patiently for more photos!

 

[SmokinAl]

I just love Black Forest Ham!

This should be really good!

Al

 

[dirtsailor2003]

Should be tasty. What's in your Black Forest spice?

 

[smokin jay]

Sounds good Adam! I too am curious about the black forest. I have a loin in TQ and brown sugar since the the 13th! Can't wait!

 

[worktogthr]

Should be tasty. What's in your Black Forest spice?

Took the words right out of my mouth!  Curious to know the spices used!

 

[wade]

Black forest.... I cannot wait to see how the cream and cherries turn out after they have been smoked 

Looking good so far 

 

[tropics]

I hate all this waiting LOL

Nice price on the loin

Richie

 

[dirtsailor2003]

One more question Adam, what's "EQ" cure?

 

[pc farmer]

 
One more question Adam, what's "EQ" cure?

Equilibrium cure.    I used digging dogs calculator.

 

[dirtsailor2003]

 
Equilibrium cure.    I used digging dogs calculator.

Thank you for the clarification.

Do you plan to use conifer wood for smoke? I know that the real traditional Black forest Hams are smoked using fir. Are you going to cold smoke? Do you plan on letting the ham dry age after the smoke?

Also Spices man, are you going traditional with coriander, salt, pepper, juniper berry and garlic? Or some other concoction?

 

[crankybuzzard]

I'm in for this one!

 

[pc farmer]

 
Thank you for the clarification.

Do you plan to use conifer wood for smoke? I know that the real traditional Black forest Hams are smoked using fir. Are you going to cold smoke? Do you plan on letting the ham dry age after the smoke?

Also Spices man, are you going traditional with coriander, salt, pepper, juniper berry and garlic? Or some other concoction?

This is where I show I don't know what I am doing.  HA

Not using fir, cob most likely.  Yes cold smoke then hang to dry.  In the fridge or chamber?  How long?    Not sure yet.

Spices, yea I am using them.   I hunted all over for a recipe.  Finally found on I THINK. 

125 gr white pepper

25 gr nutmeg

25 gr cardamom

200 gr white sugar.

I changed it up a bit.   I cut the white pepper and added black pepper

 

[gary s]

I'm in   

    What is in the Black Forest Seasoning ?

Gary

 

[dirtsailor2003]

 
This is where I show I don't know what I am doing.  HA

Not using fir, cob most likely.  Yes cold smoke then hang to dry.  In the fridge or chamber?  How long?    Not sure yet.

Spices, yea I am using them.   I hunted all over for a recipe.  Finally found on I THINK. 

125 gr white pepper

25 gr nutmeg

25 gr cardamom

200 gr white sugar.

I changed it up a bit.   I cut the white pepper and added black pepper

From the research I have done most are cold smoked (77f or less) 2 days-2 weeks using the conifers of the region. Some also say straw has been used. Then the hams air dry for up to two months.

 

[dirtsailor2003]

 
I'm in   

    What is in the Black Forest Seasoning ?

Gary

Traditionally Salt, pepper, coriander, juniper berry, and garlic.

 

[Bearcarver]

Hmmmm, Black Forest Ham!!

There's a couple Sandwich Delis in SE PA that brag about using Black Forest Ham in their Sammies.

Good Stuff !!

Be Back.

Bear