Nussschinken Recipe – German Dry-Cured Pork Ham
- Type
- Ham
- Level
- Medium
- Rating
- Rate this recipe
In this post, you’ll learn how to make your own Nussschinken. With just a little effort, you’ll achieve a delicious result.
Nussschinken is a classic among raw hams and stands out for its clean, balanced flavor. Lean meat, a simple seasoning of salt and pepper, and a subtle smoky note create a harmonious aroma without being overpowering. Whether as a snack, sliced paper-thin, or on its own, your homemade Nussschinken is always a hit.
If you enjoy smoking or curing meat, you will also find other recipes from me, such as whisky ham, pork tenderloin and smoked ham recipes.
Want to learn more about ham? No problem, I wrote down all my knowledge in my ham book. Interested? Explore my ham book.
But now enough talking…
Here you can find the complete Nussschinken recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Nussschinken – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork flank | 1,000 g | 100 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 29.5 g |
| sugar mixture (1.5g dextrose, 1.5g sugar) | 3 g |
| Cure #1 | 2.5 g |
| black pepper | 2.5 g |
The equipment to make Nussschinken
Place to dry and mature the ham
To age the ham, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured hams in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
For curing in a vacuum bag, you need a vacuum sealer. Dry curing without a vacuum bag is an alternative; see my guide to curing meat.
Smoker oven
You need the smoker to smoke your Nussschinken.
Smoking auger and smoking flour
The smoking auger burns for approx. 12 hours. This saves you having to constantly refill the smoking flour.
Nussschinken – Step-By-Step Instructions
Follow these simple steps to prepare your Nussschinken to perfection.
Sprinkle the spice mixture over the piece of meat and distribute the spices evenly on all sides of the meat.
Place the pork in a bag. Make sure all the spices end up in the bag.
Vacuum-seal the meat.
Place the bag in the refrigerator for at least 1.5 days per cm of meat thickness. Turn it every few days to distribute the brine evenly. Longer is fine; shorter is not. My piece took about 14 days.
Cut open the bag, discard the brine and pat the meat thoroughly dry with a kitchen towel. I remove most of the spices to reduce the risk of mold during drying. You can leave the pepper on for extra flavor.
Next, insert a hook into the cured piece of meat. This will make it easier to hang it up later. Alternatively, you can tie the Nussschinken with kitchen twine and hang it up that way.
Hang the Nussschinken to dry off in the refrigerator, cellar or curing chamber. Important: humidity should be between 75 and 80 % and temperature below 15 °C. My piece took about 5 days to dry thoroughly.
Tip: controlling humidity helps the ham dry evenly. If a dry rim forms, vacuum seal it again and leave it in the refrigerator for 2 to 3 weeks so the moisture can redistribute.
Hang the Nussschinken in the smoker and cold smoke it. I use 3 cycles of 8 hours of smoke and 8 hours of rest. Keep the temperature between 15 and 20 °C (59–68 °F); otherwise the protein coagulates and you lose juiciness. For more smoke flavor, use 4 or 5 cycles, or fewer if you prefer. It is a matter of taste!
After smoking, hang the Nussschinken in the refrigerator, cellar or curing chamber to mature further. This develops the flavor and rounds out the smoke aroma. My piece matured for about 3 weeks. How firm and intense you want it is a matter of taste.
Your Nussschinken is ready. Enjoy! 😄
Frequently asked questions
What is the shelf life of your Nussschinken?
What is the shelf life of your Nussschinken?
Your Nussschinken will keep for about a week in the fridge. The alternative is to vacuum-seal the Nussschinken in portions. It should keep for 2-3 weeks in the fridge once vacuum-sealed. You can also freeze it. This increases the shelf life many times over.
How can I tell when the Nussschinken is ready?
How can I tell when the Nussschinken is ready?
It should be firm and dry, but not rock hard. It should barely yield to light pressure from your finger.
How long does it take for the Nussschinken to mature?
How long does it take for the Nussschinken to mature?
Depending on its size and the air temperature, approx. 6–12 weeks, sometimes longer.
At what temperature and humidity should I dry my Nussschinken?
At what temperature and humidity should I dry my Nussschinken?
The ideal temperature is 12–15 °C (53.6 °F – 59.0°F) with a humidity of around 70–80%. It is important to ensure good air circulation and to check regularly for mold.
Can I freeze my Nussschinken?
Can I freeze my Nussschinken?
Yes, you can—it is best to cut it into thin slices and freeze it in portions. When thawing, store it slowly in the refrigerator.
How many smoking cycles are necessary?
How many smoking cycles are necessary?
Three to five smoking cycles are standard, with rest periods in between. This allows you to control the flavor and intensity well.
What is the significance of Dextrose? can it be replaced by just sugar?