Alpine Chamois Ham
A traditional mountain ham made from chamois leg, refined with an aromatic alpine herb curing mix. The meat is cold-smoked and then matured in mountain air, giving it a distinctive character. The combination of juniper, rosemary, and mountain herbs reflects its alpine origin.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove tendons and silver skin from the chamois leg. Mix all spices and rub thoroughly and evenly into the meat. Vacuum seal.
Dry Curing
14 daysStore vacuum-sealed meat in the refrigerator at 4 °C. Turn daily and knead the escaping curing brine so it absorbs evenly.
Soaking and Drying
12-24 hoursSoak meat in cold water for 2-4 hours, then pat dry with paper towels and allow to dry for 8-12 hours in a cool, airy place until the surface is dry.
Cold Smoking
5-7 days (8 hrs each)Cold smoke at 15-20 °C using Swiss pine and beech wood. Allow 12-16 hour breaks between smoking sessions so the meat can breathe.
Maturing
4-6 weeksHang the ham at 12-15 °C and 70-80% relative humidity. Watch for mold – white noble mold is desirable, green or black mold must be removed.
Pro Tip
Carefully remove tendons and silver skin from the chamois leg before curing. A pH value below 5.8 in the final product indicates good maturation.
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