Wiener Beinschinken

[TikiGod]

Hello!
I'm sorry to write this in English, but I'm skeptical of the quality of Google's translation features. My wife and I visited Österreich in May, and we really
enjoyed what the locals in Wien called Beinschinken. It was similar to Jambon d'Paris, but just tastier. I have been looking at the forum, searching
under the "kochschinken" posts. Can anyone point to one of the recipes that is closest to this style of Schinken? We also enjoyed the Schweizerhaus and the great Budvar Beers. All in all, a great trip. Any help to create this at home would be appreciated!
Thanks, TikiGod

 

[Rooster]

Hello @TikiGod,
wellcome to the club of the
Sorry, but I can´t help you in this question.

 

[grob1234]

you need to cure a hind leg with rind on (without the trotters) in a curingsalt brine. You can add garlic, bay leaves, thyme, rosemary, juniper berries and peppercorns to the brine. Then hot smoke the ham for a short time with beech wood. 30 minutes to 1 hour maybe. It is then cooked, barely simmering, for 3 to 5 hours, depending on the size of the leg. Bone must stay in for extra juiciness.

Best served warm or cold with fresh bread or kaiserrolls and freshly ground horseradish.

 

[Peter]

Hi

I'm not exactly familiar with "Beinschinken."

But I'd be happy to share my cooked ham recipe with you here—see the attachment

 

[TikiGod]

Hello! Thank you your answers! The appearance was more in line with Peter's recipe, and it definitely appeared to be pressed somehow, so I'm very interested in that meat press! I'm going to search for one on-line. I will try to get a nice piece of boneless pork leg for the first trial. Would pork shoulder also work? I also found a case of fresh Höfbrau Oktoberfest yesterday, so I'm set with bier for a while! Some nice Schinken and an Oktoberfest would make a great meal!

 

[grob1234]

Well of course you can use shoulder. Of course you can use deboned meat. And of course you can press ist. At the end of the day its just pork meat, that is cured, smoked, and boiled. But it is not traditional Viennese "Beinschinken", which literally translates to bone-in hind leg. You can read more here: https://www.bmluk.gv.at/themen/lebe...isch/Fleischprodukte/wiener_beinschinken.html. This is a official austrian government website.

 

[TikiGod]

Yes, I saw that site as well, and even in the text there, it say that versions are made today without the bones. And, the Schinken we ate was definitely pressed, as it was rectangular, like this: https://www.spar.at/produktwelt/berger-tradition-beinschinken-p6537326 So, yes, made with the bone would be traditional, but I was looking for this style particularly. I do really appreciate all the help!

 

[Peter]

Hello! Thank you your answers! The appearance was more in line with Peter's recipe, and it definitely appeared to be pressed somehow, so I'm very interested in that meat press! I'm going to search for one on-line. I will try to get a nice piece of boneless pork leg for the first trial. Would pork shoulder also work? I also found a case of fresh Höfbrau Oktoberfest yesterday, so I'm set with bier for a while! Some nice Schinken and an Oktoberfest would make a great meal!

Great

two famous cuts in Germany are „Oberschale“ or without fat „Schweinenuss“. Both cuts are very good raw materials for a delicious „Kochschinken“