Smoked ham and shoulder blades

1 serving


We remove the meat aged in brine, soak it for about 3 hours in fresh boiled water. Then we attach a wire loop to the leg of the ham or to the blade, hang it and dry it on a draft. After that, we strengthen the same loop on the metal bar of the smokehouse. The way you smoke depends on what products you intend to get. If after smoking you want to cook ham, then you need to smoke it in a hot way at a smoke temperature of 50-60 C for about 12 hours. If the ham is intended for long storage in a raw smoked form, it is smoked in cold smoke at a temperature of 23 25^S about four days, after which it is still kept for drying for about a month. The legs and blades of cold smoking are stored for 5, 6, and sometimes 7 months under ideal conditions. But by cutting off a piece of ham, try not to damage the skin, it protects the meat from damage.