For 5 kg of ham:
- 200 grams of salt - only all marinade - 100 g for dry and wet
- 1 tsp ground pepper
- 1 tsp sugar
- garlic
- 5 - 6 bay leaves
- sweet pepper, cloves (to taste)
The dry marinade:
- 100 g of salt
- 1 tsp sugar
- 1 tsp ground black pepper
- minced garlic
All the mix. Meat rinse, dry, rub the dry marinade, put in an enamel bowl for 24 hours.
Then cook the marinade with 2 liters of water, add 100 grams of salt, bay leaves, cloves, allspice pepper, bring to a boil, cool, cold meat, pour the marinade. Daily turn.
Before the smoking of meat extract from the marinade and wrap the thread.
Then ham wrapped in cheesecloth and hang in the smokehouse for a few hours.
Delicious ham for the Easter basket ready!
