Curing and Smoking of Hams

To prepare a delicious smoked ham, the first essential step is to take care of the brine. In a pot, we bring water to a boil, and when it reaches a rolling boil, we add salt, ground pepper, bay leaves, whole peppercorns, and thyme. These spices will give a special flavor to our dish. Garlic, crushed with the blade of a knife, will add an intense and aromatic fragrance. After adding all the ingredients, we let the brine cool slightly, and then we pour it over the ham, hock, and bacon, ensuring that all pieces are completely covered.

To keep them submerged, we place a wooden board and a weight on top, so the meat is effectively pressed down. It is important to find a cool place to let the meat preserve. Every day, or every three days, we turn the pieces of meat to ensure that the brine reaches evenly on all sides. The bacon will be kept separately in the brine, as it requires specific treatment.

The marinating time varies: the ham (the thigh) will be left in the brine for 30-35 days, the hock will stay for 21 days, and the bacon will have the same interval of 21 days. After the salting period has expired, we take the pieces of meat out of the brine, rinse them well in cold water to remove excess salt, then dry them with a clean towel. It is essential that they are well dried before moving on to the next step.

The next step consists of drying the meat. We place the pieces in a well-ventilated area for 10-15 hours, so the moisture can evaporate. After they have dried, we prepare them for smoking. It is important that the smoking is done in a well-ventilated area and with cold smoke, so as not to cook the meat. The bacon will be smoked until it achieves a reddish-yellow hue, a process that takes about 3-4 days. The best smoke comes from burning corn stalks or sawdust, and in the countryside, vine branches are preferred for the unmistakable flavors they provide.

Roxi, if you are in an area with higher temperatures, I recommend adjusting the salt ratio, using 200 grams per 1 liter of water for the brine. This will help in more effective preservation of the meat. With a little patience and attention to detail, you can achieve a delicious smoked ham that will delight any meal.

 Ingredients: Liquid brine for ham (pork back leg), bones, and bacon is made as follows: For 1 liter of water, add the following quantities: 150 g salt, 3 bay leaves, 1 teaspoon ground pepper, 5-10 whole peppercorns, 1 teaspoon thyme (or a smaller sprig), 1/2 head of garlic.

 Tags:  garlic