Westphalian Ham Cold Smoked
Westphalian Ham is a centuries-old cold-smoked raw ham from North Rhine-Westphalia with protected geographical indication. It is cold-smoked over beechwood with the addition of juniper brushwood and then air-aged. The result is an intensely smoky, hearty flavor with a subtle juniper note that makes it unmistakable.
Ingredients(for 1 kg)
Instructions
Prepare Brine & Immerse
21–28 daysDissolve all ingredients in the water, cool the brine to 4 °C. Fully submerge the meat, weigh it down and store at 3–5 °C in the refrigerator. Turn every 3 days.
Drying
24–48 hoursRemove the meat from the brine, rinse cold and rub dry with a clean cloth. Hang and air-dry at 10–15 °C for at least 24 hours until the surface is dry and slightly tacky.
Cold Smoking
7–14 days (8–12 hrs smoke + 12 hrs rest each)Cold smoke in the smoker at max. 20–25 °C with beechwood sawdust and a few juniper brushwood twigs. Smoke for a maximum of 8–12 hours per day, then 12 hours rest for even smoke absorption. Total smoking duration 7–14 days.
Air Aging
4–8 weeksAfter smoking, hang the ham in a cool, ventilated cellar at 12–15 °C and 70–75% humidity. The surface develops a characteristic brownish rind. Ready at approximately 20–25% weight loss.
Pro Tip
During cold smoking, the temperature in the smoker must never exceed 25 °C – otherwise the protein begins to denature and the ham loses its raw ham character. Smoke breaks of 12 hours each are just as important as the smoking phases.
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