Homemade Dry-Cured Speck
User Reviews
5
Homemade Dry-Cured Speck
Description
This Homemade Dry-Cured Speck recipe starts with a trimmed and deboned pork leg (ham), prepared uniformly for even curing. The seasoning mix includes kosher salt, Cure #2 curing salt, ground and cracked spices such as bay leaf, juniper berries, black pepper, garlic powder, nutmeg, and rosemary. This blend is calculated based on the meat's weight to maintain proper ratios.
The seasoned meat is vacuum-sealed and refrigerated for 21 days, with daily turning and periodic massaging to ensure thorough curing. After this phase, the meat is dried in a curing chamber under controlled temperature and humidity for 15 days. It then undergoes cold smoking at temperatures not exceeding 68°F for additional flavor. Finally, the speck matures in a curing chamber at slightly cooler temperatures and adjusted humidity for 6 to 12 months, allowing complex flavors to develop and the texture to firm.
The resulting speck carries a balance between savory pork flavors and aromatic spices. The process is lengthy and precise, requiring attention to environmental conditions and handling to achieve the desired product. Adjusting the quantities of potent aromatics like juniper can moderate intensity.
Ingredients
- 1000 g pork leg ham
- 29.5 g kosher salt 2.95%
- 2.5 g Cure #2 0.25%
- 0.5 g bay leaf 0.05%, ground
- 0.5 g juniper berries 0.05%; cracked
- 2 g black pepper 0.2%; cracked
- 2 g garlic powder 0.2%
- 0.5 g nutmeg 0.05%; ground
- 2 g rosemary 0.2%; ground
Instructions
- Debone and trim the ham into a uniform shape as shown in the instruction video.
- Weigh the meat in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your ham weighs 2650 g, you need to multiply the ingredients specified above by 2.65.
- Mix all the salt and the seasonings together, and rub on the meat. Place the ham and all the extra salt and seasonings in a vacuum-sealable bag and seal. You can also use a Ziploc bag.
- Place the bag in the fridge for 21 days. Flip the bag every day or so. Massage the meat 3 times over the first 7 days.
- After 21 days have passed, remove the meat from the bag and blot with paper towels.
- Dry in the curing chamber for 15 days at 68F (20C) and 75% RH.
- Cold-smoke for 4 hours a day for 15 days. If you can afford to smoke for just a few days, do that. The smoking temperature must not exceed 68F (20C).
- Mature in the curing chamber at 50F - 59F (10C - 15C) and 60% - 90% for 6-12 months.
- When the meat is ready, remove the skin, slice as thinly as possible and enjoy.
Notes
- Adjust spices: reduce juniper by up to 75%, and bay leaf and nutmeg by half to balance aromatic intensity.
- Ensure the curing chamber maintains recommended temperatures and humidity levels during drying, smoking, and maturation phases.
- Massage the meat three times during the first week of curing for even flavor penetration.
- Use vacuum sealing or a well-sealed bag to contain the meat and seasoning during curing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 20g | 40% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 2145mg | 89% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
