Cold-Smoked Chicken Ham
Chicken breast is treated with a classic curing mixture and processed into a tender, aromatic chicken ham. The mild apple wood aroma perfectly complements the delicate poultry. Ideal as a lean alternative to classic pork ham.
Ingredients(for 1 kg)
Instructions
Prepare Meat
15 min.Remove tendons and excess fat from the chicken breast. Shape into uniform pieces of similar thickness. Thoroughly mix the curing mixture and rub the meat on all sides.
Dry Curing
3-4 daysVacuum seal the rubbed meat or seal in a ziplock bag with the air pressed out. Store in the refrigerator at 4 °C, turning and gently kneading daily to promote curing.
Tying & Drying
4 hoursRemove the chicken breast from the bag, rinse cold, and tie firmly with butcher's twine into a uniform roast roll. Pat dry with kitchen paper and air-dry in a cool, airy place for 4 hours.
Cold Smoking
16-20 hoursCold-smoke the chicken ham at 15-18 °C. Alternate 4-5 hours of smoke with 2-hour breaks. The surface should take on a golden-brown to amber color and feel dry.
Resting
24 hoursWrap the smoked chicken ham in butcher's paper and rest in the refrigerator for 24 hours. Slice thinly and consume within 5 days.
Pro Tip
Always heat chicken meat to a core temperature of at least 72 °C if the finished product is served warm. As cold cuts, consume only freshly processed and within 5 days.
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