Making ham yourself from A to Z (Räucherwiki Episode 32)

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Räucherwiki - Pökeln, Räuchern, Wursten

Published on Apr 13, 2020
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In this episode you will learn how to make your own delicious raw ham using cold smoke. And because it is always particularly important to me that the connections are conveyed in an understandable way, this program is a bit out of the ordinary at over 30 minutes long - but there is also a lot to learn and it is worth watching. Promise! ???????????????????????????????????????????????????????????????????????????????????????????? The recipe for the ham that I make in the video can be found here: https://www.raeucherwiki.de/schinken-... As mentioned in the video, however, I smoked it without pine cones and grapevines. I used pure beechwood flour. You can purchase the chrisale curing salt directly from the manufacturer here: https://www.raeucherwiki.de/chrisale-... ????The following are some links to my shop, to Amazon (commissioned) and to my homepage. The smoker used in the video is this one: ????https://www.raeucherwiki.de/shop/prod... Here you can find the knife sharpener: ????https://amzn.to/3a8Fa9N Or alternatively another version of the knife sharpener from F. Dick: ????https://amzn.to/3cfbIAr The stylish knife is the Ajax from F. Dick: ????https://amzn.to/2K7TnJG My cutting machine is a Graef (unfortunately only available in silver): ????https://amzn.to/2VbRcep Important additional information can be found here: Sugar when curing: https://tinyurl.com/yx5p3kcs Burning through (dictionary): https://tinyurl.com/yx53eork Questions about burning through: https://tinyurl.com/stzt7pm Chapter: 00:00 Welcome and intro 00:25 Introduction 01:20 Knowledge: what is a ham? 03:03 Smoking with or without rind? 04:04 Very important: hygiene! 04:46 Let's get started! First step: trim the meat. 06:42 Curing (introduction) 09:40 Curing (practice) 13:13 Why do you cure in the fridge? 14:08 Why do you need sugar for curing? 15:42 How long do you cure for? 16:59 After curing: burn it through properly! 19:10 Drying and smoking 20:55 Setting up the smoker correctly (for cold smoking) 21:59 Amount of smoke: how much do I actually need for cold smoking? 22:14 Temperatures during cold smoking 22:15 Smoking processes and fresh air phases (smoking breaks) 23:49 Airing, maturing and dry edge 25:32 Cutting and shelf life: is the ham any good? 28:18 Tasting (with loud chewing noises...sorry ????) 31:14 Conclusion and conclusion

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