Ham Curing Mix Juniper-Bay Leaf

Name: Schinken-Pökelmischung Wacholder-Lorbeer
Total time: 10 min
Cuisine: Deutsche Küche
Ingredients: 65 g Nitritpökelsalz (0,4–0,5% Nitrit); 10 g Brauner Zucker; 8 g Wacholderbeeren, gemörsert; 4 g Lorbeerblätter, fein zerbröselt; 8 g Schwarzer Pfeffer, grob gemahlen; 3 g Piment, gemahlen; 2 g Thymian, getrocknet

RubOtherDryingEasy10 minutes

An aromatic curing mix with juniper and bay leaf for traditional raw ham or cooked ham from pork – gives the meat a delicate, spiced depth.

Ingredients(for 0.1 kg)

Curing salt (0.4–0.5% nitrite)65 g

Brown sugar10 g

Juniper berries, crushed8 g

Bay leaves, finely crumbled4 g

Black pepper, coarsely ground8 g

Allspice, ground3 g

Thyme, dried2 g

Instructions

Preparation

4 Minuten

Coarsely crush the juniper berries in a mortar. Finely crumble the bay leaves between your fingers into small pieces.

Mixing

4 Minuten

Combine all weighed ingredients – curing salt, sugar, juniper, bay leaf, pepper, allspice and thyme – in a bowl and mix thoroughly.

Filling

2 Minuten

Fill the finished mix into a labelled, airtight jar. Store in a cool, dry place; shelf life approximately 4 months.

Pro Tip

Briefly toast the juniper berries in a dry pan before grinding – this significantly intensifies the aroma and gives the ham a distinctive character.

Glossary Terms

Dry Rub

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