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This is how you can easily make a delicious salmon ham yourself Part 2: maturing and smoking As with all my recipes, I have taken care not to use any industrially produced ingredients. So free from preservatives, sugar, E-additives and artificial flavourings. Contents 00:00 Intro 00:38 Salting and peppering 01:22 Goldbeater's skin 02:40 Seasoning and drying 07:53 Smoking 13:13 the salmon ham is ready For further processing you will need another 5 g of curing salt and 2 g of ground black pepper per kilogram of ham When the ham has been cured for around 14 days, rub it thoroughly with the curing salt and pepper mixture and hang it up in a cool room to dry for 24 hours. After drying it is time to smoke. The temperature inside the smoke must not fall below 18°C. But also make sure that it does not get too warm, maximum 35°C. The salmon ham must now be smoked vigorously for 6 hours. Done Enjoy your meal, HAVE FUN and SUCCESS