ASBACH Uralt Lachsschinken - selber pökeln, durchbrennen, kalträuchern und reifen [TUTORIAL]

The waiting and work where fully worth it! My first Pork Salmon Ham is done! It is so delicious, the taste and flavours outstanding, one can not describe it with words. For curing this time I did something special, next to the curing spices I used Asbach Uralt Brandy. The flavours I can fully taste. Check out now this comlplete Tutorial Recipe Video. Sit back and relax! I used follwing good ingredients, two Pork Salmon Cuts each about 1.6 KG. 2 Tablespoons of black Pepper, 4 Teaspoons of Beetroot Powder, one cup each of pink Himalayan Salt and cane brown Sugar.