Other Smoked Pork and Ham Schinkenspeck German Smoked Bacon Ways to Cook Ham Smoked Pork using Apple Wood Smoked Pork Butt

Smoking method to make Schinkenspeck a type of German style smoked bacon.

Schinkenspeck - Lean pork that has been dry-cured, or smoked and aged, it is seasoned with juniper berries as well as other spices, sliced very thin and served cold or hot.

Ingredients:

2 1/2 gallons ice water.

8 oz kosher salt.

2 1/2 oz Ground white pepper.

1 1/2 oz Ground juniper berries.

8 oz prague powder.

2 1/2 oz powdered dextrose.

Whole fresh pork ham or pork loins.

Smoking Directions to make Schinkenspeck:

Lay the bacon slab on a counter and fit it around the ham.

Trim off parts of the ham where it's too wide and fit trimmings in places where it is too narrow.

When the bacon fits nicely around the ham, sprinkle it with gelation and tie it up like a rolled rib roast using skewers to hold in place.

Place the whole thing in a stockinette bag and place in a 135 F smokehouse until it gets to 128 F internal temperature.

Cure for 5 to 6 days at 40 F.

Makes approx 10 pounds of smoked bacon German style.

This page is from our Smoked Pork and Ham category.

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