Schinken selber machen mit echtem/richtigem Trockenpökeln I The BBQ Bear I

This time I'll show you how to dry-cure ham properly. And achieve great results. Dry-curing involves rubbing or covering the meat with curing salt and layering it in layers. The tissue fluid is removed through osmosis, creating the natural brine. This process can take up to six weeks, depending on the size of the piece of meat, but the high liquid removal of up to 50% results in the best shelf life. A distinction must be made between true dry-curing, where the meat juices can drain away, and curing in natural brine, where the meat juices exceed the meat pieces after a few days, making the process comparable to wet-curing. Best, Michael ------------------------------------------------------------------------------------------------------------ Make your own ham with real/genuine dry curing The BBQ Bear ------------------------------------------------------------------------------------------------------------ Ingredients per kg of meat Meat of your choice: belly, salmon, neck, nut 40g curing salt / table salt / sea salt 2g mixed peppercorns 3g brown sugar 1g each rosemary, coriander, and garlic powder 6 crushed juniper berries ------------------------------------------------------------------------------------------- Weigh out the salt and spices for the total amount of meat you want to cure and mix everything thoroughly. Rub the pieces thoroughly with the mixture. Save the remaining spice mixture. The meat is now hung in a dark, preferably cool place. Temperature up to approximately 10°C, preferably below 7°C in the refrigerator or placed on a rack. Large concise meat with a rack. The liquid must be able to drain. Avoid drafts to prevent a dry edge. After 24 hours, rub the meat with the remaining spice mixture. Reserve the remaining spices. Repeat these steps until the spice mixture is used up. After the final seasoning, hang or let it rest until a curing time of 20 hours per cm of meat thickness has been reached. Now wash the meat thoroughly and hang it up to cure. Avoid drafts. Once the surface of the meat is dry, it can be smoked or air-dried. Do not use too many times. --------------------------------------------------------------------------------------------------------- #MakeItYourselfHam #DryCuring #TheBBQBear If you liked this video, please give it a thumbs up or, ideally, subscribe. Sharing the videos is also welcome. It costs nothing... And please comment.    / @thebbqbear01   ---------------------------------------------------------------------------------------------------------- Here are a few more of my videos for you to watch. Make your own pepper bites    • Pfefferbeißer selber machen / Kalträuchern...   Gyros topped with Metaxa sauce from the grill    • Gyros in Metaxasauce überbacken vom Grill ...   RIB FINGERS Garlic Honey    • Rib Fingers Knoblauch Honig - Spare Ribs g...   Grill your own Adana kebab skewers on the Weber kettle grill    • Adana Kebap Spieße selbst Grillen vom Webe...   Metaxa 3-2-1 Ribs from the smoker    • Smoker Metaxa Ribs  3-2-1 Ribs vom Smoker ...   Smoke turkey pastrami: Turkey breast    • Putenpastrami vom EL Fuego Portland XXL Ga...   Smoked pork neck with honey, rum, and mustard marinade from the smoker    • Schweinenacken gesmoket mit Honig Rum Senf...   Make your own fiery BBQ sauce: Hot & Spicy    • Hot BBQ Soße/Sauce selber machen feurig   ...   Russian Shish Kebabs | Super Tender |    • Schaschlik Russische Spieße |Super zart | ...   Waldecker Schepperlinge / Oven Cakes from the Fireplace    • Ofenkuchen von der Feuerplatte / Waldecker...   ---------------------------------------------------------------------------------------------------------