Suret-Et – Smoked Ham From the Horse

Remove the bones, tendons, cartilage and fat from the meat and rub it with the salt mixture, place it in a wooden or possibly earthenware container and store it cooled at 3 to 4 °C for 1 week.

Then soak for 24 hours, rinse with boiled water and dry in the sun for 12 to 15 hours.

Then the product can be smoked at 50 to 60 °C for 12 to 18 hours (for smoking it is preferable to use chips of hardwoods and fresh twigs of willow, alder and poplar with a little barberry, apricot and other garden shrubs).

Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!

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