Herb and Spice Mix for Ham 30g BROWIN

The Herb and Spice Blend for Ham Making is a carefully selected mix of herbs and spices that imparts a flavor and aroma with a paprika undertone to the meat.

This blend is perfectly suited for both daily seasoning of meat dishes and for making homemade ham.

Key Features:

• Authentic Flavor: The blend gives the meat a deeply herbal and spicy flavor with a paprika undertone, without overpowering the meat's own taste. The herbs and spices used in the blend only complement the natural flavor of the meat.

• 100% Natural: The blend contains no salt, sugar, preservatives, or flavor enhancers.

• Wide Application: The blend is suitable for seasoning pork, beef, game, lamb, and veal.

• Optimal Quantity: One 30g package is enough to season up to 2.5 kg of meat!

Ingredients:

• Spices: Sweet paprika, granulated garlic, ground juniper berry, thyme leaf, ground hot paprika (chili), ground black pepper, ground nutmeg, allspice

• Herbs: Thyme, marjoram

WARNING! The product may contain sesame seeds, celery, mustard, gluten, nuts, and soy!

Simple Recipe for Ham Making (for 2.5 kg of meat):

Required Ingredients:

• Meat: 2.5 kg (preferably 0.5–1 kg pieces)

• Water: 2 liters

• Curing Salt (Nitrite Salt): 140 g

• Sugar: 6 g

• Herb and Spice Blend for Ham: 1 package (30 g)

Curing the Meat:

• Prepare the herbal infusion. Mix the herb and spice blend with 0.5 liters of water and bring it to a boil. Then, cool the mixture completely.

• Prepare the brine. Mix the sugar and curing salt with 1.5 liters of water. Both the sugar and the salt must be completely dissolved.

• Next, cut the meat into equally sized pieces and inject each piece of meat with the brine (about 60 ml per 1 kg of meat).

• Mix the previously cooled herbal infusion into the remaining brine and stir thoroughly.

• Place the meat into the curing vessel and pour the brine and herbal infusion mixture over it. Ensure the meat is completely covered with the brine and herbal infusion mixture. For the best result, place a weight on top of the meat. This way, you can be sure that the meat does not float to the surface.

• Place the curing vessel in the refrigerator or a cool, consistent temperature location and cure the meat for 10–14 days.

• After the meat is cured, remove the meat from the brine and herbal infusion mixture, dry the meat carefully (wet meat does not acquire the smoke flavor), and place the meat inside a ham net or tie the meat together with butcher's twine. The meat is now ready for smoking.

• Smoke the meat at 50–60 °C for 3–4 hours (until a golden color is achieved).

• After smoking, boil the ham pieces in water at a temperature of 75–80 °C, until the internal temperature of the meat reaches at least 68 °C.

Recommendations:

• Always measure the internal temperature of the meat in the thickest, leanest part.

• Since bone conducts heat significantly better than meat, do not place the thermometer probe close to the bone.