Smoked Loin Ham (Lachs Ham)

Carefully trim the pork loin, remove sinew and excess fat. A thin even fat layer of max. 3 mm may remain. The meat must have a smooth, compact shape. Note the exact weight.

Mix curing salt, sugar, pepper, garlic powder, juniper and nutmeg thoroughly. Rub the entire cure mixture evenly into all sides of the meat, especially the cut surfaces. Place in a vacuum bag or airtight container.

Cure the wrapped meat at 4°C in the refrigerator for 7-10 days. Turn and massage the vacuum bag daily to distribute the cure evenly. Test after 7 days: the meat should feel firm but not hard and be evenly pink throughout.

Soak the meat in cold water for 30-60 minutes to draw out excess salt. Then pat thoroughly dry and place on a rack at room temperature for 3-4 hours or 24 hours in the refrigerator until the surface is completely dry.

Temper smoker to max. 18°C. Fill smoke generator with beechwood dust. Cold smoke in 3-4 sessions of 8 hours each. Rest in the refrigerator for 16 hours between sessions. Total smoking time 24-32 hours spread over 5-6 days.

After the final smoking session, allow the loin ham to rest in a cool, airy room at 12-15°C and 75-80% humidity for 5-7 days. The surface should become slightly dry and firm while the interior remains juicy.

Slice the finished loin ham thinly (1-2 mm) and store vacuum-sealed in the refrigerator. Shelf life vacuum-sealed 3-4 weeks. The meat shows a deep rosy-red color with a light smoky note and tender aroma.