Seasoning mixture per kilogram of meat
- 40g sea salt
- 7,5g cane sugar
- 2g white pepper, coarsely ground
- 2 bay leaves
- 1g grated orange peel
- 1,5g ascorbic acid
- 5g coriander seed
Seasoning mixture per kilogram of meat
Only fresh pieces of meat are suitable for curing and smoking. Do not use frozen meat! For curing I only use sea salt and no curing salt. I have had very good experiences with sea salt and no hams have gone bad yet. Partly I have stored these up to 6 or 8 months. After 2 to 3 weeks I wrap the hams again in a vacuum bag so that they don’t get too dry. Due to the sugar and the ascorbic acid I get a good reddening of the meat even without the curing salt.
Dab the meat dry and free it from sight and skin. Then weigh the meat and prepare the spice mixture. Coarsely crush the spices in a mortar. Place the spice mixture in a large bowl and rub the meat into it from all directions. Then place the meat with the complete spice mixture in a vacuum bag and vacuum.
Put it into the fridge and let it pickle for a few days. Here 1 day per cm meat thickness (measured at the thickest point) plus another 3 days. Turn the bag once a day.
After curing, open the meat and rinse vigorously under cold water and leave for approx. 1 hour in cold water. This slightly reduces the salt concentration in the outer edge. Dry and vacuum the meat again and let it “burn” for three days in the fridge. Wash the meat again with cold water and wipe dry. Now hang the meat in a cold and airy but not draughty place for 1-3 days to dry. The meat must be completely dry and must not have any wet spots.
Now the ham comes into the smoking oven and is smoked with 20°C to max. 25°C approx. 8 – 10 hours slowly with a sparse fire. Then let it hang in to the air for one day. Smoking and hanging it out repeat until the ham has a golden colour. I smoke ham and bacon about 4 times. Thinner pieces such as loin I smoke 2 times. After the last smoking pass let the ham mature in a cool and airy but not draughty place. When the ham has matured enough I vacuum it so that it doesn’t dry too much. The ham can be stored in a vacuum bag in a cool place for several months.
The proportions of pork belly and back fat are guideline values. The rule of thumb is 1 part pork liver and 3 parts pork meat. The meat should have a total fat content of about 30%.
Spices per kg of meat:
In a big pot of water bring some salt and a bay leaf to the boil. Separate the rind from the pork belly and cut into wolf-sized pieces and put into the boiling water. Then cut the belly and the back fat also into wolf-sized pieces and 15 minutes after the rind also into the pot and cook at moderate heat (approx. 90°) for another 15 minutes.
Meanwhile cut the onions into small cubes and stew them in a pan until golden. Finally, sweat the coarsely chopped garlic briefly.
At the end of the cooking time, fish the meat out of the broth and put it in a large bowl. Then add the liver to the broth and let simmer for about 10 minutes. Cut the liver into wolf-sized pieces and add to the meat with the onions. Sprinkle the spices over the meat and mix well. Turn everything through the mincer with the coarse disc. Mix the mass again and turn 3/4 of the mass through the 2 mm disc.
Fill the sausage mixture with some of the broth (approx. 25% of meat/liver weight) until a thick paste is formed. Pick up the rest of the broth and later broil the sausages in it. Now season the sausage mixture and add some seasoning if necessary.
The sausage can now be filled into natural sausage casings or glasses. I like to use “ruffles” (I dont know if it is the right word) as casings. Do not fill the casings too full so that they do not burst when scalding. Securely tie the sausages with sausage cord. Fill the broth if necessary with some water and salt and cook the sausages in it at approx. 80°C for 1 minute per cm diameter. Carefully remove the sausages from the water and allow to cool. When the sausages are cold I hang them in a cool and airy place for about 2 days to dry before they are smoked. The sausages are smoked for about 10-12 hours with a sparse fire. After a day of rest they get a second smoke.
With glasses should be between filling and edge still approx. 1.5-2 cm place. Place the glasses in a pot and fill in so much water that all glasses are covered. The glasses are cooked for 60 minutes. The cooking time starts only when the water boils and the glasses start to clatter. At the end of the cooking time, remove the glasses from the water and cover with a towel and allow to cool.
Since we can stay in the apartment until 12:00 o’clock, we approach it in a comfortable way. After breakfast we convert our last cash into maple syrup and maple vinegar. Shortly before twelve we check out and walk down Davie Street to the Yaletown-Roundhouse to take the train to the airport.
At the check-in at about half past one we already see that our plane will not start as planned at 4:00 p.m., but expected at 4:45 p.m. We leave shortly before 5:00 p.m. and the plane takes off to Frankfurt. After about 10 hours we are home again.
We had an absolutely great and unforgettable vacation in which we experienced a lot:
One thing’s for certainty, Canada, we’ll be back! Next time for the Indian Summer.
For today we have chosen some “Vancouver Highlights”. On the plan are the Stanley Park, Gastown, Chinatown, Downtown and Granville Island.
We think about taking one of the hop-on-hop-off lines, but then decide to do our Vancouver tour by public transport. Also, the price of $10.00 for the day pass for public transport compared to $45.00 hop-on-hop-off for an adult has clearly spoken for public transport.
We first walk to Yaletown to the subway station, as the day tickets are not available in the bus. From there we take the train, which departs every 3-5 minutes, to Waterfront station. At the station Waterfront I briefly study the city map. After a few minutes a friendly lady from the Visitor Center asks me if she can help me. After I have explained for a short time where we want to go and what we have planned, she gives me a city map and an overview of the most important sights and their accessibility by bus.
Our discovery tour through Vancouver by public transport works great. We can absolutely recommend the variant with the public transport. In the late afternoon we are back at our hotel and can rest our legs before we make our way to Yaletown for dinner.
Since we have a day ticket for the buses, we take the bus this time. We decide for a restaurant of the Yaletown Brewing Company. Sunday is Happy Sunday, all beers cost $ 5,00 and all pizzas $ 10,00.
In Canada it is not usual to look for a table yourself, you have to register and then you are brought to a table. It is quite full, but after only 5 minutes waiting time we get a table. My wife and our daughter decide to have a pizza. I think to myself “You can’t fly to Canada and go home without eating a burger…” As starters we share a portion of Short Rib Sliders (pulled beef on three small pretzel sticks). After that I get a “Backyard Burger”. Also, the home-brewed beer is very tasty. My wife tries a “red raspberry” and I leave it at the classic Yaletown Ale. After the rich and tasty meal, we take a short walk to the harbor. Altogether a nice evening and a great end of our holidays.
Today we have to get up early again. We have early pickup/late drop off, but we want to see something from Vancouver.
At about 11:00 am we are back at CanaDream. The return of the mobile home takes places again in German language. After all formalities have been completed and the deposit has been returned, we take the free shuttle bus back to the airport.
From here we take a taxi to the hotel. We have booked an apartment at the Hotel Sandman Suites on Davie Street. Unfortunately, our apartment is not ready yet, but we leave the suitcases and walk a few steps around the hotel.
In the late afternoon our apartment is ready for occupancy. After dinner we have another leisurely walk down Davie Street to Yaletown and on to the marina. On the way back we have a look around Yaletown to choose a restaurant for our last evening.
After a breakfast in the nature, we leave relaxed to our last campground. We continue on the Sea-to-Sky Highway and can understand why the Highway is called this nickname.
The more we approach Vancouver, the more traffic increases. Despite the heavy traffic we get through Vancouver well and approach the Golden Ears Provincial Park. Unfortunately, this is the last park on our Canada trip. The campgrounds are quite far inside the park. From the gate to the campground we drive about 20 kilometers.
The campsites are beautifully situated in the forest and the lake shore is only a few footsteps away. We spend the last afternoon packing our suitcases and afterwards at the lake shore.
Campground: Golden Ears North Beach, Site #5, CAD $ 23,30
After breakfast, we drive on Highway #99, which is called Duffey-Lake-Road in the first section. Later it becomes the Pemperton Portage Road and from Pemperton the highway leads the more popular name Sea-to-Sky Highway.
We pass our campground and stop in Whistlers for a leisurely stroll through the very touristy winter town.
Then we return to the Nairn Campground. After our camper is parked on our site, the backpacks are packed for the hike to the Nairn Falls.
After dinner we end the day with an evening walk on a Trial at the campground.
Campground: Nairn Falls, Site #52, CAD $ 22,30
Due to the forest fires, we cannot follow the route originally planned for today. Therefore, we ask at the campground office for a possible route to Lillooet. By chance we meet someone in the office who drove the opposite way yesterday. We talk quite long and I get a complete and very detailed description of the route. Thanks to the great description we find everything at the first attempt.
We now leave Kamloops on the Trans-Canada Highway #1 in western direction to Cache Creek. On the way we still see the consequences of the forest fires, many burnt down trees and fields and unfortunately also the one or another burned down house or barn.
In Cache Creek everything still looks very deserted. Cache Creek was still evacuated until yesterday. We continue on Hwy #1 in southern direction through an impressive canyon. Unfortunately, there were not many possibilities to stop with a motorhome.
At Lytton turn right onto Highway #12, the Lytton-Lillooet-Highway. The highway also winds through a very impressive canyon, at the end of which is finally Lillooet. The roadway can’t be compared to the Trans-Canada Highway in terms of construction and width. At one point or another it gets quite narrow, but luckily the oncoming traffic is limited.
In the afternoon we finally arrive at the campground. The campground and the town of Lillooet are rather sobering. The campground is mainly a gravel site. Our pitch lies under a tree that gives some shade in the afternoon sun. Here we have electricity and water again and can charge all our photo batteries and battery packs. Showers and toilets are also available, but urgently need a renovation.
Campground: Cayoosh Municipal Campground, Site #7 with water and electricity, CAD $ 35,00
After breakfast we follow Trans-Canada Highway #16 and leave Mount Robson Provincial Park. At Tete Jaune Cache we change to the southern Yellowhead Highway and follow it for the next few hours.
On the way we see again and again the effects of the forest fires. In some places there is even a burnt smell in the air. It is frightening to see which powers nature has to endure. But luckily you can also see in other places how nature can recover. The longer we drive to the south, the more barren and drearier the landscape becomes.
Finally, we get to the city edge of Kamloops and approach our campground. During the approach to our campground we are rather skeptical, because it goes through the middle of an industrial area. The campground is not comparable to those in the national parks, but it is ok. We have electricity, water and a very well-kept washroom. Since the city center can be easily reached on foot from the campground, we set off for a sightseeing tour. The afternoon ends at the sandy beach of the Thomson River.
Campground: Silver Sage, Site 5 with water and electricity, CAD $ 46,20