Katenschinken – Traditionally Cold Smoked
Katenschinken is a northern German specialty with an intense smoky flavor, traditionally produced in a smoke house over beech wood. Characteristic is the black-brown, intense smoke crust and the deeply penetrating smoky flavor. Several long smoking sessions over multiple weeks give the ham its distinctive character.
Ingredients(for 1 kg)
Instructions
Dry Curing
10-14 daysRinse meat cold and dry thoroughly. Mix curing mixture and rub the piece firmly on all sides. Vacuum seal and store at 4-6 °C. Re-rub after 3-4 days. Turn daily and distribute the own brine. Plan at least 1.5 days curing time per cm of meat thickness.
Soaking and Equalizing
2-3 daysSoak the ham in cold water for 3-5 hours. Pat dry and hang for 48-72 hours at 12-14 °C to equalize. The surface must be completely and evenly dry before smoking begins.
Intensive Cold Smoking
5-7 smoking sessions of 10-12 hours eachCold smoke at max. 20 °C exclusively with beech wood. Maintain a 12-24 hour break between smoking sessions and allow to dry completely. Perform a total of 5-7 smoking sessions. The surface will progressively color dark brown to black – this is characteristic of Katenschinken.
Post-Aging
5-10 daysAfter the last smoking session, let the Katenschinken age at 12-15 °C and 70-80% humidity for at least 5-10 days. The intense smoky flavor distributes evenly, the crust hardens, and the piece loses a total of 30-35% of its initial weight.
Pro Tip
For the typical black crust of Katenschinken, smoke the meat towards the end of the smoking phase also on softwood (spruce or pine, only in small amounts) – this creates the characteristic, slightly resinous aroma. Caution: Use only in small quantities!
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