Cold-Smoked Venison Ham

Name: Hirschschinken kalt geräuchert
Total time: 21 d
Ingredients: 28 g Nitritpökelsalz (0,4–0,5 % NaNO2); 5 g Rohrzucker; 3 g Schwarzer Pfeffer, grob gemahlen; 2 g Wacholderbeeren, angedrückt; 1 g Lorbeerblätter, gemahlen; 2 g Knoblauchpulver; 1 g Thymian, getrocknet

Curing MixGameCold SmokingHard21-28 days15-20 °CBeech + Juniper

A classic cold-smoked venison ham from the leg, which gets its intense character through dry curing and multiple smoking sessions. The combination of juniper and bay leaf underscores the robust venison flavor. A minimum of 3 weeks aging after smoking is recommended.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)28 g

Raw cane sugar5 g

Black pepper, coarsely ground3 g

Juniper berries, crushed2 g

Bay leaves, ground1 g

Garlic powder2 g

Thyme, dried1 g

Instructions

Dry Curing

12-14 days

Mix all spices and the curing salt. Rub evenly all over the meat, vacuum-seal and cure at 4–6 °C in the fridge. Turn daily.

Rinsing and Equalizing

1-2 days

Soak the meat in cold water for 2–4 hours, dry thoroughly and allow to equalize for 2 days at 12–15 °C and 75–80% humidity.

Cold Smoking

4 x 8 hours (with breaks)

Cold smoke the meat in 4 sessions of 8 hours each at max. 20 °C using beech and juniper. Allow at least 12 hours ventilation break between sessions.

Aging

3-5 weeks

Age the ham hanging at 12–15 °C and 70–75% humidity until it has lost 30–35% of its original weight.

Pro Tip

Between smoking sessions, hang the meat in the air for at least 12 hours – this develops a nice color and helps the smoke adhere better.

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