I Cured Ham for 7 Days Without Nitrates (Better Than Store-Bought) ASMR 🍖

Making real artisan ham from scratch—no chemical shortcuts, no pink curing salt, just time and technique. cheaper and healthier. ⚠️ CRUCIAL FOOD SAFETY NOTE ⚠️ A sharp-eyed viewer rightly pointed out that I didn't explicitly mention the rules of botulism for this specific technique. Since this ham is rolled (which creates an oxygen-free center), you MUST follow these two rules if you cure it without nitrates like I did: It MUST be cooked to a core temp of 65°C / 149°F (as shown in the recipe). It MUST be stored strictly in the fridge at all times after cooling. Never dry-age a rolled, nitrate-free ham at room temperature or in a cellar! I skipped the nitrates here so I can safely fry the ham for breakfast without forming carcinogenic nitrosamines. Temperature control is your safety net. Stay safe and enjoy the process! 🥩 🔪 Equipment i recommend: The Ham Press: https://link.amazon/B09JXIVol Thermometer: https://link.amazon/B0iBsWdgP 📋 The Formula: Pork Cut: Pork Neck 3kg Brine: 10% Gradient Liquid Brine (150g salt to 1.5L water) - For the 3kg meat we used 300g of salt and 3L of water. In case you want a less saltier ham use 130g of salt for 1,5L of water. You can really get creative with the aromatics. Use the spices you like and enjoy. Cure time: 7 days refrigerated 💧 Base Brine (Scaled for 2 kg or 4.4 lbs of meat) Water: 1.5 Quarts (1.5 Liters) Sea Salt (10% Brine): 5.3 oz (150 g)/or in case you want it less salty you could reduce to 7-8% so 105–120 g (3.7–4.2 oz) Juniper Berries: 8 crushed Allspice: 6 berries Cloves: 3 cloves Black Peppercorns: 1 tsp Garlic: 3 cloves smashed Bay Leaves: 3 leaves 🌿 Version 1: Rosemary Ham (Scaled for 1 kg or 2.2 lbs of meat) Dry Parsley: 1 tbsp Dry Chives: 1 tbsp Dry Rosemary: 1 tsp Gelatin Powder (as binder for rolling): 1 tbsp / 0.35 oz (10 g) 🌶️ Version 2: Smoky Chili Honey Ham (Scaled for 1 kg or 2.2 lbs of meat) Sweet Paprika: 1 tbsp Smoked Paprika: 1 tbsp Chili Flakes: 1 tsp Crushed Black Pepper: 1 tsp Honey: 2 tbsp Gelatin Powder: 1 tbsp / 0.35 oz (10 g) There are no limits so use your favorite spices. Another great version could be with crushed Pistacchios or fennel seeds. 💬 Disclaimer: Some links above are affiliate links. If you purchase through them, I earn a small commission at no extra cost to you, which directly supports this channel.