Dry-cured ham

Dry-cured ham

Category: Meat dishes

Ingredients
Pork loin (boneless)	1300 gr.
Coarse salt	130 gr.
Garlic	5 teeth

Cooking method

• Wash a piece of pork loin, dry it with a napkin, sprinkle with salt thoroughly, put it in a container and refrigerate for 5 days for salting, turning the piece every day.
• After the pork loin is salted, take it out of the container and coat with finely chopped garlic.
• Wrap in clean cotton cloth, tie tightly with thick thread and hang on the balcony to dry.
• the drying process took me 7 days.
• Here is our jerky ham and ready.
• 
• It would not be a bad thing to smoke it in cold smoke, but I still have no such opportunity. It tasted very tender.

Time for preparing:

2 weeks

Note

I did it for the first time, but I really liked the taste of the loin, I used to buy it in the store, but there the price bites and the taste cannot be compared to homemade.

Tatiana tell me does it matter to hang the ham on the balcony because it is cool there, or does the temperature matter? I want to try your recipe question where to hang

I hung it on a string so that it could blow from all sides. I think the weather is right now. Just for the future, I decided that the piece should be smaller, then the cooking time can be reduced. Although, the longer it will dry, the denser it will become.
In the summer I don’t know, it’s probably better to hang it in the refrigerator then. Need to try. I cut it thinly, although I could still hold it, now I put it in the refrigerator, there it will still dry out.

the question is where to hang

Usually wrapped in gauze (bandage) and hung in the refrigerator, preferably with no frost function.

It would not be bad to smoke it still on cold smoke

excuse me, is it right after the refrigerator or is it still a little wither?

It is imperative to wither, I hang it on the balcony for 7 days to dry it a little, though the temperature needs to be above zero. otherwise it will freeze.