Blackforest Smoked Ham Recipe or Method


 
Are you or can you be set up for the long curing process and cold-smoking necessary? Or would you rather do an abbreviated version with just the flavor components?
 
Hi Kevin,

I have my WSM, I'm a newbie with a few batches of BRITU, pork loins, and chickens, I would like to get the flavor, but if there is a way to cool smoke correctly with the WSM, I'd be willing to try that. Thanks for your reply.

Thanks Shawn, I will check that out as well.

Fred
 
There is, but the issue is mainly the curing process. But this is only an issue if you are talking about actual Black Forest ham - the real, German stuff - not the Americanized versions sold at delis (like Boars Head, et al.) Those are not very close to the real stuff. If it is that that you are looking to do the process is fairly simple. It is a matter of making a curing brine, injecting a leg (or a fillet off the leg) and letting it soak in the brine for a number of days, then smoking it.

The flavors in actual BF ham are only somewhat carried over to the Americanized versions. German BF is much like a leg version of prosciutto, only smoked, is boneless, with hints of juniper, coriander, garlic, pepper and pine or fir (for the smoke). Americanized versions are usually sweet, the flavor additions vary, and the smoke used (if any - other than smoke flavoring) is different as well.
 
Thanks Kevin.
Yes I'm talking about the real thing, I'm lucky enough to have a job that requires me to go to Munich a couple of times a year and I fell in love with it over there.
If you have some details and recipes, I greatly appreciate getting that from you.

Thanks,
Fred
wsmsmile8gm.gif
 
You must log in or register to reply here.

 

Back
Top