Elk Ham Scandinavian Smoked
Traditionally Scandinavian-cured and hot-smoked elk ham with dill and juniper aroma, juicy and aromatic.
Ingredients(for 1 kg)
Instructions
Preparing the Brine
30 MinutenBring 1 liter of water to a boil, stir in curing salt, dill, juniper and brown sugar until fully dissolved. Let the brine cool completely.
Brining
24 StundenSubmerge the elk meat completely in the cold brine, weigh it down and let it cure in the refrigerator at 4°C for 24 hours.
Drying
3 StundenRemove meat from brine, rinse cold and pat dry with kitchen paper. Place on a rack and air dry at room temperature for 3 hours.
Smoking
8-10 StundenHeat the smoker with alder and birch wood to 85-105°C. Place the elk ham inside and smoke with regular monitoring until an internal temperature of 70°C is reached.
Resting and Serving
20 MinutenWrap the finished ham in baking paper and let it rest for 20 minutes. Slice thinly and serve traditionally with rye bread and lingonberries.
Pro Tip
Birch wood gives elk meat a typical Scandinavian smoky flavor - always ensure the wood is clean and never use painted or treated wood.
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