Traditional Black Forest Ham Spice

Name: Schwarzwälder Schinkengewürz Traditionell
Total time: 15 min
Ingredients: 38 g Pökelsalz Nitritpökelsalz; 12 g Wacholderbeeren; 5 g Lorbeerblätter getrocknet; 10 g Schwarzer Pfeffer ganz; 6 g Piment ganz; 8 g Knoblauchgranulat; 10 g Rohrzucker; 6 g Koriandersamen gemahlen; 5 g Muskatblüte gemahlen

RubPorkDryingEasy15 minutes

A traditional Black Forest spice blend with fir note, juniper berries and bay leaf, giving Black Forest ham its distinctive profile.

Ingredients(for 0.1 kg)

Curing salt nitrite38 g

Juniper berries12 g

Dried bay leaves5 g

Whole black pepper10 g

Whole allspice6 g

Garlic granules8 g

Raw cane sugar10 g

Ground coriander seeds6 g

Ground mace5 g

Instructions

Mortar Preparation

5 Minuten

Coarsely crack juniper berries, bay leaves, black pepper and allspice in a mortar – do not grind too finely, the pieces should still be visible.

Mixing

5 Minuten

Mix the mortared spices with curing salt, garlic granules, raw sugar, coriander and mace thoroughly in a bowl.

Filling and Storage

5 Minuten

Fill the blend into a sealable jar, label clearly (note: contains nitrite curing salt) and store cool and dry. Shelf life approx. 4 months.

Pro Tip

Crack juniper berries and bay leaves briefly in a mortar instead of grinding completely – the coarse texture gives the ham a particularly rustic appearance when smoked.

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