Farmhouse Smoked Bacon

Name: Bauernspeck
Total time: 14 d
Ingredients: 28 g Nitritpökelsalz (0,5% NaNO2); 4 g Schwarzer Pfeffer, grob gemahlen; 2 g Majoran, getrocknet; 2 g Knoblauch, getrocknet; 3 g Zucker

Curing MixPorkCold SmokingMedium14-21 days total15-20 °CBeech + Cherry

Farmhouse Smoked Bacon is a robustly seasoned cold-smoked belly bacon in the traditional farmhouse style. The combination of salt, pepper, and marjoram gives it its characteristic rustic flavour. Thanks to the high fat content of pork belly, it matures aromatically and remains pleasantly succulent.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)28 g

Black pepper, coarsely ground4 g

Dried marjoram2 g

Dried garlic2 g

Sugar3 g

Instructions

Dry Curing

7-10 days

Rub the belly completely with the curing mixture, vacuum-seal, and store at 4 °C in the refrigerator. Turn daily to distribute the brine evenly.

Equalization

24-48 hours

Rinse speck in cold water, pat dry thoroughly, and hang at 10-15 °C with air circulation until the surface is completely dry.

Cold Smoking

3-4 smoking sessions of 8 hours each

Smoke at max. 20 °C with beech and cherry wood. Allow at least 12 hours rest in the air between smoking sessions. The surface should take on a golden-brown to mahogany colour.

Post-Maturation

1-2 weeks

Allow speck to mature at 12-15 °C and 70% humidity until it firms up slightly and the aroma is fully developed.

Pro Tip

Score the rind in a diamond pattern with a sharp knife before curing – this allows the cure to penetrate deeper and the smoke aroma to adhere better.

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