BLACK HAM, demorou um mês e meio para ficar assim.

If you want to support, you can paypal here: vonatkerek49@gmail.com Black ham. Made from salted pork leg, marinated in a mixture of stout beer, brown sugar, molasses and aromatic spices. These steps take a month and a half. The black ham is then smoked until it reaches an internal temperature of 65-72°C. Black ham has a sweet and very aromatic taste, in contrast to the slightly bitter taste of dark beer. It is delicious and can be served in main dishes, sandwiches and appetizers. Different versions of black ham exist mainly in England and Germany (Schwarzwälder Schinken) Ingredients of black ham ham dry cure 1 kg pork leg; 30 g of salt (3% of the weight of the ham); 3 g of nitrite salt (with 6% nitrite, 2% nitrate and 92% salt); 3g with antioxidant erythorbate (0.3%); 3 g black pepper (0.3%); 3 g of allspice (0.3%); 3 g fennel seeds (0.3%). Ingredients for the beer marinade X 1 liter of stout beer (or other dark beer); 250 g of brown sugar; 250 g melasz; 2 g of clove powder; 2 g fahéjpor. How to make Black Ham Mix the dry medicinal mixture in the ham, massage it well; Leave in the refrigerator for 15 days; Boil the beer marinade mixture for 30 minutes at 80 °C without boiling; Cool and refrigerate the marinade; Dip the ham and keep it in the refrigerator for 4 weeks, stirring once a day and turn it over; Smoke at 90°C until the internal temperature reaches 70°C.