Smoking Recipes
Pork Ham, Dry-Cured
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: CLOUD AI / pub-03 — DobraKielbasa: Szynka peklowana na sucho — https://dobrakielbasa.pl/domowa-szynka-wedzona-peklowana-sucho/
A classic ham with juniper, garlic, and marjoram; mandatory heat treatment after smoking.
Prepare and chill the meat; rub it thoroughly with the precisely measured mixture according to the source recipe.
Cure under refrigerated conditions for the period specified in the source; turn it daily.
After curing, dry the chilled meat, then flavor it with warm smoke.
Carry out separate scalding or further baking with temperature control in the thickest part.
External scalding at approximately 80–82°C or an oven according to the source; do not equate the water temperature with the chamber PRW5.
Cure under refrigerated conditions for the period specified in the source; turn it daily.
After curing, dry the chilled meat, then flavor it with warm smoke.
Carry out separate scalding or further baking with temperature control in the thickest part.
External scalding at approximately 80–82°C or an oven according to the source; do not equate the water temperature with the chamber PRW5.
Ingredients & preparation
1 kg pork ham
18–20 g curing salt per 1 kg — only if it corresponds to the specification of the product used
3 garlic cloves
Marjoram and black pepper
Bay leaves, allspice, and juniper
Process & settings
PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗
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