Cold Smoked Turkey Ham Classic
Juicy, classically cured turkey ham that acquires a delicate, golden-brown smoke note through gentle cold smoking with beech wood.
Ingredients(for 1 kg)
Instructions
Preparation
20 MinutenTrim turkey breast, remove silver skin and excess fat. Pierce meat several times with a toothpick. Combine all spices into an even curing mix.
Curing
4 TageApply curing mix evenly to the entire surface of the turkey breast, vacuum seal and cure for 4 days at 4-6°C in the fridge. Turn daily.
Rinsing and Drying
6 StundenRinse turkey breast under running cold water, pat thoroughly dry and allow to dry on a rack at 4°C for at least 6 hours until the surface is dry and tacky.
First Smoking Session
5 StundenCold smoke turkey breast at 15-20°C with beech wood dust for 5 hours. Keep temperature constantly below 20°C, use cooling packs in the smoker if necessary.
Resting Time and Second Smoking Session
5 Stunden + 12 Stunden PauseAfter the first smoking session, rest in the fridge for 12 hours. Perform a second smoking session also for 5 hours at max. 20°C with beech wood.
Aging
24 StundenAfter the final smoking session, loosely wrap turkey ham in a cotton cloth and let it mature in the fridge for at least 24 hours. Slice thinly and consume within 10 days.
Pro Tip
Pierce the turkey breast several times with a toothpick before smoking to allow the smoke flavor to penetrate deeper into the meat.
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