#63 Schinken selber machen"Teil 2"Durchbrennen/Kalträuchern im PortlandXXL[Deutsch] |The BBQ BEAR

My new video, "Making Your Own Ham: Part 2" - Curing/Cold Smoking in the El Fuego Portland XXL, shows the production process from dry curing to curing, cold smoking, and finally, the finished product. It's really not difficult, just time-consuming. But the effort is definitely worth it. This video focuses on curing/cold smoking. ... Check it out... Have fun, Michael (The BBQ BEAR) SPICES PER KG OF MEAT 30-40g curing salt / table salt 2g mixed peppercorns 3g brown sugar 1g each of rosemary, coriander, and garlic powder 6 crushed juniper berries Thickness of the pieces in cm + 1 = curing time in days (vacuum-seal) 1-2 additional days for "resting" 1/2 curing time = curing time in days (at 5-12 degrees Celsius) (hang) in a dark, draft-free, and pest-free place. After curing, smoke 4-6 times for 12 hours each. Always leave 8-12 hours between smoking sessions. Tying meat for hanging    • Video   Equipment: Smoker EL FUEGO Portland XXL Vacuum sealer Beechwood smoking chips Juniper smoking spice Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/.... Artist: http://www.twinmusicom.org/ Subscribe to my channel here so you never miss an episode. It's completely free.    / @thebbqbear01   Please rate and comment on my videos. If you didn't like something, please tell me what it was so I can change it and improve. Thank you. Here are a few more videos from my channel. Layered Meatloaf from the Dutch Oven / Cast Iron Mold    • Hackbraten aus dem Dutch Oven (Gussform) g...   Gyros with Metaxa Sauce, Baked on the Grill    • Gyros in Metaxasauce überbacken vom Grill ...   Mediterranean Chicken with Mozzarella from the Dutch Oven    • Mediterranes Hähnchen mit Mozzarella aus d...   Exotic Layered Meat from the Dutch Oven with Poultry    • Schichtfleisch aus dem Dutch Oven Exotisch...   Make Your Own Kassler - Wet Curing - Hot Smoking - Smoking    • Kasseler selber machen nasspökeln,heißräuc...   Make Your Own Bratwurst / Sausage Recipe    • Bratwurst selber machen / Wurstrezept / Th...   Make Your Own Ham Part 1: Curing    • #61 Schinken selber machen/herstellen  Tei...   Battering, Battering, Smoking curing ham, smoking meat, making your own ham, El Fuego Portland XXL, cold smoking ham, ham recipe, cold smoking, The BBQ BEAR, smoking your own ham, ham smoking instructions, making ham, El Fuego, ham, smoking ham, making, yourself, dry curing, smoking, BBQ, smoker, curing, grilling, Dutch oven, nitrite curing salt, smoke, smoldering fire, cold smoking recipes, Herbie grills, in the Portland XXL