German Brewing

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.

This looks about right:

https://www.youtube.com/watch?v=VZ9MmxevNeQ

Definitely something to try this fall in cooler weather. The only change that I'd make is to drain the bags regularly and re-apply the dry rub.

That looks amazing. Keep us updated on the progress

It was standard to my bacon making procedure, with an extended smoke, but with the "ripening"( I'm not that hardcore yet!) But I do have the same cold smoke generator!

I've done a lot of BBQ but my first foray into bacon will be a hot-smoked product (probably at 150F) following a week of dry rub in the fridge. I'll make it in July. That seems like a safe place to start to learn. From there I'll try cold-smoking in the Fall using the techniques outlined above. I was online looking for some insight last night and came across a series of Youtube videos for seasoning/hanging a ham over a period of 10 months. Too hardcore for me at the moment but definitely intriguing. Can't wait to hear what the wife says...