BBB ... no, this is not a gesture Ottere and stammering but the abbreviation for buckboard bacon. And this ham - which is really a ham - is a specialty of hot smoked pork.
To such a "ham" to produce, are a couple of days necessary. Because the pork is placed for about 10 days in pickling salt, and only smoked. But we start over.
base was a pork of about 2.3 kg.
Pökelgewürzmischung The following ingredients are used:
per KG neck each 50g pickling salt and brown sugar for the whole neck also
1 tablespoon pepper 1 tablespoon juniper berries, 2 tablespoons granulated garlic and 2 tablespoons onion granules.
The juniper berries and the pepper, I crush a little in a mortar
and mix with remaining spices.
After unpacking and thorough washing of the pork I had it trimmed a bit.
is then the Ham with the whole spice mixture rubbed. I do this mostly on a layer of foil, so that nothing goes wrong. It is important to take the entire mixture.
Then the neck and may einvakuumiert for 10 days in the refrigerator at 4 ° Celsius to take place. In these 10 days, a Salt Lake is in the welded bag. Johnny, as I have affectionately called, was turned over during this time each day and massage gently. So much so that Mark was already slightly jealous ;-)
A little tip for the Einvakuumieren. In the bag next to the neck are also the remains of the spice mixture not stuck in the flesh. To ensure that no interrupt spice crumb the weld of the bag and destroy the vacuum, I use a big bag and hit the rim twice around the outside before I put into the ham. I also make at least two welds.
After 10 days I've then taken the ham from the bag, rinsed thoroughly and to burn it down even a day in the refrigerator. The blow is used to balance the salt content in ham. The meat is solidified yet still take a little bit more than before.
Before Ham is now in the hot smoke, it is soaked for 4 hours. After 1 hour each I change it from the water.
To give it its unique flavor - a Buckboard Bacon is actually a sweet sounding, ham - the meat will now be painted with maple syrup and topped with a thick layer of marjoram. In order to make it a little spicy, I have found in the outer spice mixture also vigorously mixed pure pepper (about 2 tablespoons). I also had the ham previously tied with butcher's band in a uniform shape, thus it also holds for smoking.
And now he comes to Preheat smoker. Oven temperature 100 °, more is not necessary to bring it in about 5 hours to a core temperature of 68 °. And since there will be a smoked ham and our Wassersmoker is heated with charcoal briquettes instead of wood, an additional small aluminum foil package containing pieces of wood - to the coal - in our case, apple wood. The packets are inserted so that the wood can smolder slowly releases its smoke.
core temperature reached (65 ° -72 °, anything is possible) and the ham can be taken out of the smoker. The smoke smell is already staggering.
But is cut not yet, because the ham is still quite hot. He may rest until the next day and take in the Lord (Grillerausdruck for aluminum foil) around it.
The next morning, has finally arrived. Must now be unpacked. The ham spread a wonderful smoke flavor.
the gate with my new girl knife, very pink, shows a beautiful red meat is well cooked and evenly. The sweet-hot-spicy crust has a very pleasant taste. The salt content is just right and it tastes pretty smoky. The idea with the pepper in the crust is completely worthy of repetition.
The ham tastes best, of course, if he is cut very finely. But thicker slices also fit in very well with a hearty country breakfast, the ham is fried it again briefly.
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