Schulterspeck/Speck di Spalla/Shoulder speck

sc0tty2

Newbie

Original poster

Feb 14, 2012

13

10

Tuxedo, NY

• Mar 16, 2012

• #1

Shoulder speck I cut down yesterday.  This is a mangalitsa shoulder with the coppa/neck removed.  Cured for 20 days with some rosemary, allspice, black pepper and garlic.  Smoked on amzns for roughly 50 hours with a mixed hardwood sawdust combined with beech.  Hung to dry for about 3.5 months.

 

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Reactions: shannon127

moikel

Master of the Pit

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Jul 26, 2011

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218

Sydney &Greenwell Point Australia

• Mar 17, 2012

• #2

 A thing of beauty, absolutely top shelf.

 

chef jimmyj

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May 12, 2011

22,167

7,166

• Mar 17, 2012

• #3

Beautiful!!!...JJ

 

ahakohda

Meat Mopper

Jul 29, 2011

278

365

St. Petersburg, FL

• Mar 18, 2012

• #4

I would love to know the recipe for curing. Also what do you used to wrap it. Thumbs Up

 

scarbelly

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Jul 26, 2009

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• Mar 18, 2012

• #5

Great looking speck.  I could go for some of that right now 

 

sc0tty2

Newbie

Original poster

Thread starter

Feb 14, 2012

13

10

Tuxedo, NY

• Mar 19, 2012

• #6

AHAKOHDA said:

I would love to know the recipe for curing. Also what do you used to wrap it.

Click to expand...

 You can see how I did it at my blog.  The casing is a beef bung I split and sewed around it.  Typically, speck like this is left skin on and not cased.  Since, this piece was skinned, I decided to case it.

 

ahakohda

Meat Mopper

Jul 29, 2011

278

365

St. Petersburg, FL

• Mar 19, 2012

• #7

Thank you. Bookmarked it. Great stuff!!!