Mince the meat in 4mm. Use pork casings 32/35.
Hang them to dry for 1 day in 25-27 degrees celcius.
Smoke for 6 hours and hang in the curing room for 2-3 weeks, it need above 12 celsius and humidity +70. Then they are ready.
They are done when losing 30% of start weight.
1 kg pork (ham or shoulder)
0,5 kg pork core fat
1 kg seal from the flippers, make sure that its trim from all fat
60 grams of sea salt
1 thespoons peber
1 tablespoon of garlic powder
2 tablespoons of mustard seed
1 thespoon rum