Speck
Posted: Sun May 22, 2016 1:34 pm
I'm planning on making some hot-smoked bacon this summer and will cold-smoke in the fall. I was looking for recipes for speck to try afterwards and came across this one: http://www.hartlanden.eu/bbq/geraeucherter-bauchspeck
There are a couple of threads on English-language sites that suggest a different spice profile. Garlic and Juniper are most often cited. I'd be interested in any information with respect to the curing rub and whether spec is generally dry -cured and whether it is hot smoked or cold-smoked. I think it is generally cold-smoked. I've also read that beech wood is preferable to others.
There are a couple of threads on English-language sites that suggest a different spice profile. Garlic and Juniper are most often cited. I'd be interested in any information with respect to the curing rub and whether spec is generally dry -cured and whether it is hot smoked or cold-smoked. I think it is generally cold-smoked. I've also read that beech wood is preferable to others.