Smoked Gammon Recipe

Rub

Wash the pork and dry it with a paper towel. Grind the spices in a mortar. Tenderize the meat, preferably with a meat tenderizer. Rub the spice mixture over the meat and refrigerate for 24 hours.

Curing

Pour 2 litres of water into a container, add salt, stir until dissolved. Pour 0.5 litres of water into a separate pot, add spices and heat it over a slow fire for a few minutes. Cool the broth and strain it through a coarse sieve. Combine the broth with the salt solution. Inject the meat with the brine using a syringe with a needle. Place the meat in the brine and refrigerate for 4-5 days.

During the curing, monitor the meat, turn it over every day.

Smoking

Remove the meat from brine and tie it with a butcher’s string. Hang it in the smoker, switch the drier on and set the temperature to 30°C. Dry the meat for about 3 hours. After this time, turn off the smoke generator and smoke the pork for about 4 hours at a temperature of 55°C, till the meat takes on the desired colour.

Scalding

Fill a pot with water, add spices and preheat it to 90°C. Put the meat into the water and scald it for about 1.5 hours, until the internal temperature is 68°C.

While scalding, monitor the water temperature to make sure that the water does not boil.

Bon appetite!

Ingredients:

Meat

• 2 pieces neck of pork (about 2 kg, 4.4 lbs each)

Rub

• 5 bay leaves
• 1 tsp. black pepper
• ½ tsp. mixed-colour pepper
• ½ tsp. allspice
• 1 tsp. sweet paprika
• 1 tsp. coriander
• 2 tsp. granulated onion
• 5 cloves of garlic

Brine

• 2,5 litre water
• 112 g curing salt
• 5 bay leaves
• 5 allspice berries
• 4 cloves of garlic
• 1 tsp. mixed-colour pepper
• 1 tsp. brown sugar

Scalding

• a few bay leaves
• a few allspice berries
• 1 tsp. black pepper
• 3 cloves of garlic