South Tyrolean Cured and Smoked Ham Bacon
South Tyrolean Schinkenspeck is a traditional specialty from the Alpine region that gets its distinctive character from an aromatic herb-spice cure and light cold smoking. The combination of mountain herbs, juniper, and garlic gives the Schinkenspeck its typical alpine aroma. After smoking, it matures in the fresh mountain air and develops a dry, firm consistency.
Ingredients(for 1 kg)
Instructions
Preparation & Curing
3-4 weeksTrim the pork leg and rub the bone canal with salt. Combine all ingredients into the cure mix. Thoroughly rub the meat all over, especially around bones. Store at 4-6 °C, turn every 3 days and re-rub with the emerging brine.
Drying & Equilibrating
1-2 weeksAfter curing, rinse the meat under cold water and pat dry. Hang in a cool, well-ventilated location at 8-12 °C and allow to equilibrate for 1-2 weeks until the surface is evenly dry.
Cold Smoking
4-6 hours (3-5 smoking sessions)Cold smoke at temperatures below 25 °C using beech, juniper, and fir. Smoke for 4-6 hours each session, then air out for 24 hours. Repeat this process 3-5 times until a golden-brown surface develops.
Maturing
20-24 weeksAfter smoking, hang in a cool, well-ventilated location at 12-15 °C and 70-75% humidity. Allow to mature for at least 20-24 weeks. Check regularly for mold – white noble mold is desirable, green mold must be removed immediately.
Pro Tip
After smoking, the Schinkenspeck should mature for at least 22 weeks at 12-15 °C with good air circulation – a fat layer as a natural protective coating must be preserved during this time.
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