Cold-Smoked Wild Boar Ham

Name: Wildschwein-Schinken kalt geräuchert
Total time: 28 d
Ingredients: 35 g Nitritpökelsalz (0,4–0,5 % NaNO2); 5 g Zucker; 5 g Schwarzer Pfeffer, grob gemahlen; 4 g Wacholderbeeren, zerdrückt; 3 g Knoblauch, getrocknet; 2 g Koriandersamen, gemahlen; 1 g Chilliflocken

Curing MixGameCold SmokingHard28-35 daysN/A15-20 °COak + Beech

A robust wild boar leg ham with an intense natural flavor, deepened further by cold-smoking with oak and beech. The higher fat content of wild boar ensures a juicy texture and excellent shelf life. A rustic ham with a characterful aroma.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)35 g

Sugar5 g

Black pepper, coarsely ground5 g

Juniper berries, crushed4 g

Garlic, dried3 g

Coriander seeds, ground2 g

Chili flakes1 g

Instructions

Trichinella Check and Preparation

Before start

Ensure the wild boar meat has been officially tested negative for trichinella. Trim the haunch, leave about 1 cm of excess fat, the bone may remain or be removed.

Dry Cure

14-16 days

Mix all dry spices and rub generously onto all sides of the meat. Place in a vacuum bag or wrap tightly in cling film. Store at 3-4 °C in the refrigerator, turning daily and massaging the released brine back in each day.

Soaking and Equalizing

6 hours soaking, 2 days equalizing

Soak the cured meat for 6 hours, changing the water twice. Then pat dry and hang for 2 days at 12-15 °C so that the salt distributes evenly (equalizing phase).

Cold Smoking

5x 10 hours (over 5 days)

Cold-smoke at a maximum of 20 °C using oak and beech wood chips. One smoking session per day, then 14 hours of rest. Consistently monitor the temperature during smoking.

Maturation

14-21 days

Hang the finished smoked ham at 10-14 °C and 70-80% relative humidity to mature. Target weight loss: 28-35%. If white noble mold appears, wipe off with a cloth dampened with salt water.

Pro Tip

Wild boar meat must be officially tested for trichinae before curing. The minimum curing time is at least 2 days per cm of meat thickness plus 2 safety days.

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