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Schulterspeck/Speck di Spalla/Shoulder speck

post #1 of 7
Thread Starter 

photo (54).JPG

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.

post #2 of 7

drool.gif A thing of beauty, absolutely top shelf.

post #3 of 7

Beautiful!!!...JJ

post #4 of 7
I would love to know the recipe for curing. Also what do you used to wrap it. icon14.gif
post #5 of 7

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

post #6 of 7
Thread Starter 
Quote:
Originally Posted by AHAKOHDA View Post

I would love to know the recipe for curing. Also what do you used to wrap it. icon14.gif


 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.

post #7 of 7

Thank you. Bookmarked it. Great stuff!!!

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