Lamb Speck with Juniper
A robust lamb speck inspired by South Tyrolean tradition, refined with a generous juniper crust and characteristic cold smoke. The lamb belly is dry-cured, coated with spices, and slowly cold-smoked then air-dried. The result is an aromatic, lightly smoky speck with the distinctive character of mountain herbs.
Ingredients(for 1 kg)
Instructions
Dry Curing
7–10 daysMix curing salt and sugar and rub completely onto the lamb belly. Store in a vacuum bag or covered tray at 4 °C. Turn daily, redistributing any expelled liquid over the meat.
Applying the Herb Crust
1–2 hoursRinse the meat, pat dry, and allow to surface-dry for 1 hour. Mix juniper berries, pepper, rosemary, and garlic powder and coat the meat on all sides, pressing gently. Allow to air-dry for another hour.
Triple Cold Smoking
3 days of 2–3 hours eachCold smoke the meat for 2–3 hours on three consecutive days using beech and alder at max. 22 °C. Rest the meat in the refrigerator at 4 °C between smoking sessions.
Air Maturation
10–14 daysHang the speck in a cool, well-ventilated location at 12–16 °C and 72–78% humidity. After 10–14 days, a weight loss of approximately 25–30% should be achieved. The surface should be dry and slightly firm.
Pro Tip
Apply the juniper crust only after rinsing and surface drying so it adheres well to the meat. Press gently and allow the meat to dry for another hour before smoking.
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