Make your own ham, instructions and recipe from A to Z #...Open info box here...# ----------------------------------------------------------------------------------------------------------------------- Making your own ham is not rocket science. It is super easy and the result is really impressive. In terms of taste, the ham can easily keep up with some other hams. In this video, I make a delicious ham from pork neck. What is needed for this, pork neck, pork salmon without bones and cartilage 35 grams of nitrite curing salt per 1 kg of meat 10 grams of seasoning of your choice per 1 kg of meat (in this case I used the "Schweinerei" from Beef-Buddy. Or you can use 15 grams of herbs of Provence per kg of meat or 15 grams of Italian herbs per kg of meat. Vacuum bag Vacuum sealer Meat needle Cooking/cooking cord Smoking snail and smoking powder The procedure, Remove the bones and cartilage from the pork neck. Mix 35 grams of nitrite curing salt (per 1 kg of meat) and 10-15 grams of seasoning of your choice (per 1 kg of meat) together and salt the meat thoroughly on all sides and also in the cracks. When you have done that, the pieces of meat are vacuum sealed neatly. It is best to always weld the ends twice. (Fear seam) To There is a rough guideline for curing time. Cure for 1 day for every 1cm of meat thickness. (Example: Your meat is 7cm thick at the thickest point...cure time 7 days.) It makes absolutely no difference if you extend the curing time. I personally always cure my meat for a good 20 days. Sounds long, but it's perfectly fine. This way I have ensured that the core of the meat is cured through. After the curing time, the meat is taken out of the vacuum bag and thoroughly cleaned with clean, cold water. There should be no curing residue left on the meat. After cleaning, dry the meat well and hang it in the cellar to dry (burn through). I dry my meat in the cellar with the cellar window open for 48 hours. Now we've arrived at smoking. For smoking, I use a cold smoking screw and beech chips. The smoking snail is completely filled with beech chips and then lightly pressed into the smoking snail. Now the first smoking process follows. 1. Smoking process for 6-12 hours, then let it rest in the cellar for 24 hours 2. Smoking process for 6-12 hours, then let it rest in the cellar for another 24 hours 3. Smoking process for 6-12 hours, then let it rest in the cellar for another 24 hours 4. Smoking process for 6-12 hours, then let it rest in the cellar for another 24 hours 5. Smoking process for 6-12 hours, then let it rest in the cellar for another 24 hours Why 6 or 12 hours? Everyone likes a different intensity of smoke. For example, we like it light to medium smoky and so we smoke our ham between 4-5 times for 6 hours each time. After the last smoking process, I leave the ham in the cellar for another 10-12 days so that the taste of the smoke has enough time to penetrate the ham. Then it is vacuum packed in portion sizes. This way the ham will easily last 6-9 months in my fridge. ----------------------------------------------------------------------------------------------------------------------- If you liked the video, then leave a like here. I would be very happy if you subscribe. If you like, then write a nice comment in the comments section. If you didn't like something, then write why in the comments section..!!! Because only then can I work on myself and on the videos... Thank you... With that in mind, Nücki's Diner BBQ