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Black forest Canadian bacon

pc farmer

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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.
 
Last edited:

emuleman

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

SmokinAl

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I just love Black Forest Ham!

This should be really good!

Al
 

smokin jay

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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!
 

wade

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


Looking good so far 
 

tropics

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I hate all this waiting LOL

Nice price on the loin

Richie
 

dirtsailor2003

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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?
 

pc farmer

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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

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I'm in   
    What is in the Black Forest Seasoning ?

Gary
 

dirtsailor2003

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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.
 

Bearcarver

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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
 

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