Noix de jambon - smoked and dried

[atomicsmoke]

Trying this French recipe dry cured ham. Noix de jambon (translation: ham nut) is one of the small hams in the pig leg. Located under the top round, towards the knee.

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• atomicsmoke
• Mar 27, 2017

Heavily salted

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• atomicsmoke
• Mar 27, 2017

In the fridge for two days...

 

[pc farmer]

I am following a master at work.

Learning..

 

[atomicsmoke]

I ate this in Savoie, France. Loved every bit of it. I thought I would try my hand. I am a bit concerned with the amount of salt. The recipe says no soak (to refresh), not even rinse after salting. I followed the recipe against my instincts: no soak, but I rinsed it. We'll see.

 

[crankybuzzard]

I am following a master at work.

Learning..

 

[atomicsmoke]

A generous sprinkle of black pepper; left overnight in the fridge

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• atomicsmoke
• Mar 28, 2017

Then in the smoker....with beech,

 

[atomicsmoke]

Time to pull this.

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• atomicsmoke
• Apr 16, 2017

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• atomicsmoke
• Apr 16, 2017

 

[dirtsailor2003]

Looks like it will be tasty! Nice smoke

Point!

 

[shyzabrau]

Was it too salty?

 

[myownidaho]

Looks superb! The jambon I've eaten in France was always a little dryer and saltier than domestic. I'm curious to see what you think. Definitely worth a point!

 

[atomicsmoke]

Surprisingly no (wasn't too salty). Not to dry either.

 

[daveomak]

Nice Atomic....    Did you by chance weigh the meat before and after to note the salt pick up..  ??     Just curious...

 

[pc farmer]

That's beautiful.

 

[atomicsmoke]

Nice Atomic....    Did you by chance weigh the meat before and after to note the salt pick up..  ??     Just curious...

I did weigh before and after but i am not sure how i can tell the salt pickup.

The weight loss over the 48h in salt was 12%.

 

[BGKYSmoker]

Thats really nice. And now to clean up my pile of drool 

 

 

[browneyesvictim]

Wow! Is that just salted with no cure? Looks tasty to me!

 

[daveomak]

 

Nice Atomic....    Did you by chance weigh the meat before and after to note the salt pick up..  ??     Just curious...

I did weigh before and after but i am not sure how i can tell the salt pickup.

The weight loss over the 48h in salt was 12%.

I was thinking.....  weigh the meat.....  dredge in the salt and reweigh the meat type thing...

The method you used may only allow for a minimal yet effective amount of salt...    That would be cool.. 

 

[crankybuzzard]

That turned out really well!

 

[disco]

Points for something new! Thanks!

Disco