Schinken selber machen von A-Z (Räucherwiki Folge 32)

pork leg

🥗Healthier: turkey thigh

💰Cheaper: pork shoulder

Turkey thigh is lower in fat, while pork shoulder is more affordable.

cure salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is less processed, while table salt is often cheaper.

Select a high-quality piece of pork leg, specifically the hind leg.

Trim the pork leg, removing any silver skin and ensuring a smooth surface for curing.

Prepare a brine by mixing water, salt, sugar, and spices including black pepper, juniper berries, and thyme.

Dissolve the salt and sugar in the water over low heat, then allow the brine to cool completely.

Submerge the pork leg in the brine, ensuring it is fully covered, and refrigerate for several days to cure.

Remove the pork from the brine and rinse under cold water to remove excess salt.

Pat the pork leg dry with paper towels and rub it with a mixture of black pepper and smoked paprika.

Wrap the pork leg in cheesecloth or butcher paper and hang it in a cool, dry place for curing for several weeks to months, checking periodically for mold.

Once cured, slice thinly and serve as part of a charcuterie board or with bread.

Equipment Needed

Spice Level:

Dietary

Allergens