Classic Juniper Venison Ham
Traditionally cured venison ham with juniper, cold-smoked for a fine, spicy aroma.
Ingredients(for 1 kg)
Instructions
Preparation
20 MinutenTrim venison of sinew and silver skin. Coarsely crush juniper berries in a mortar and mix with curing salt and pepper.
Curing
10-12 TageRub the meat evenly with the cure mix, place bay leaves on top and vacuum seal or wrap tightly in cling film. Cure at 4-6°C in the refrigerator for 10-12 days, turning daily.
Rinsing and Drying
24 StundenBriefly rinse meat under cold water, pat dry and leave uncovered on a rack in the refrigerator for 24 hours to form a pellicle.
Cold Smoking
4-5 TageKeep the smoker at 15-20°C. Smoke the venison ham for 4-5 smoking sessions of 8 hours each using beech and a few juniper berries, with 12-hour resting periods between sessions.
Maturing
5-7 TageAllow the finished smoked ham to mature in a cool, airy place (12-15°C) for at least 5-7 days until the desired firmness is achieved.
Pro Tip
After curing, let the meat air-dry uncovered in the refrigerator for 24 hours to form a dry pellicle, ensuring even smoke absorption.
Glossary Terms
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