Homemade Speck - Tyrolean Bacon - COOK WITH ME.AT

Recipe in the description and at www.cookwithme.at
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Ingredients:

Pork loin or belly
Beachwood sawdust

Seasoning per kg of meat:

1,5g allspice
5g white pepper
1,5g juniper berries
2g brown sugar
1g garlic powder
1,5g caraway
1,5g cilantro
10g curing salt
25g salt
1/2 bay leaf

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Used tools & products:

Cold Smoke Generator: http://amzn.to/1jvUaoD

Global Knife: http://amzn.to/1ZhPumv

All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance

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Preparation:

Mix all the spices and crush them with a pestle and mortar. Portion the pork loin or belly as desired and apply 50 g of the mixed spices (curing mixture, per kg of meat) to the meat and rub well from all sides.

Put every single piece of meat in freezer bags and place them in the fridge. Cure them for 7 days per kg. The optimal temperature is between 4 and 6°C (39-42°F).

Very important is to turn the meat every 2nd day, to ensure that it cures equally.
After the 7 days (per kg), rinse off the excess salt under cold water and blot dry the meat. Put it back to the fridge, this time without a bag, and let it air dry for 2 days.

Place the cured meat in the smokehouse, or any container, which is suitable for cold smoking, and smoke (not higher than 25°C / 77°F) the meat for 5 – 7 days, depending on which intensity of smoke and colour you like.

Very important is that the future Speck needs a 12 h break after 12 h of smoking (one day of smoking consists of 12 h smoke and 12 h break).

Finally hang the Speck at a cool and aired place and let it ripen for 2-3 weeks.

Enjoy and stay tuned!

Music:

Artist: The Passion HIFI
Titel: Boiling Point

The artist granted a licence for free use at soundclick.com

Cold smoke generator: Artisan CSG a product of Mac´s BBQ http - www.macsbbq.com

Also a special thanks goes to Global Knifes – www.idee-exklusiv.com