Schinken-DIY

3 года назад

This video guides viewers through the process of making a dry-cured and mildly smoked pork loin ham. The process involves cleaning the meat, calculating and applying spices, vacuum sealing, and refrigerating for a specific duration. After curing, the ham is hung to dry and then cold-smoked for a total of 24 hours. The video concludes with a taste test and a recommendation to try this recipe.