I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat.
These loin pieces weigh about 2.5 pounds each. Cured with a simple dry rub for about 10 days.
1.75% sea salt
.25% cure #1
That’s it for cure.
After the cure I mix up the seasonings which is a sugar base and apply as much to the meat as will stick, cover every inch of the meat like a sugar donut. Then on to a wire rack in the fridge naked and smoke tomorrow. This allows the sugar to dissolve and the spices to stick to the surface. I will do a light trussing on them tomorrow and hang in the smokehouse to warm smoke to IT of 145*F.
Spice mixture:
200g cane or white sugar
40g white pepper
10g nutmeg
10g mace
10g cardamom
Mix well in a bowl. I used about half of this mixture to coat the 3 pieces of loin. The rest can be saved for another run.
Update tomorrow for smoke and a slice shot.
These loin pieces weigh about 2.5 pounds each. Cured with a simple dry rub for about 10 days.
1.75% sea salt
.25% cure #1
That’s it for cure.
After the cure I mix up the seasonings which is a sugar base and apply as much to the meat as will stick, cover every inch of the meat like a sugar donut. Then on to a wire rack in the fridge naked and smoke tomorrow. This allows the sugar to dissolve and the spices to stick to the surface. I will do a light trussing on them tomorrow and hang in the smokehouse to warm smoke to IT of 145*F.
Spice mixture:
200g cane or white sugar
40g white pepper
10g nutmeg
10g mace
10g cardamom
Mix well in a bowl. I used about half of this mixture to coat the 3 pieces of loin. The rest can be saved for another run.
Update tomorrow for smoke and a slice shot.
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