Air-dried pork ham

Name: Schweineschinken luftgetrocknet
Total time: 4 h
Ingredients: 40 g Grobes Steinsalz; 12 g Nitritpökelsalz; 8 g Rohrzucker; 6 g Pfeffer schwarz geschrotet; 4 g Wacholder ganz; 3 g Lorbeerblätter; 2 g Kümmel ganz

Curing MixPorkDryingHard4-6 months

Classic air-dried ham following alpine tradition. Intense seasoning and months of aging create an incomparable flavor.

Ingredients(for 1 kg)

Coarse rock salt40 g

Curing salt12 g

Cane sugar8 g

Crushed black pepper6 g

Whole juniper berries4 g

Bay leaves3 g

Whole caraway seeds2 g

Instructions

Initial curing

1 week

Cover ham completely with curing mixture, in box at 2-4°C

Secondary curing

2 weeks

Remove old salt weekly, rub with fresh mixture

Drying

1 week

Wash off salt, pat dry and pre-hang for 1 week at 8-10°C

Main aging

4-6 months

Age at 12-15°C and 75% humidity until 30% weight loss

Pro Tip

Start first 4 weeks at lower temperature (8-10°C) for better penetration.

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