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 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.

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.

Correct mostly, AK1.  In Germany and Austria, speck means bacon.  In northern Italy(Alto Adige), speck is a preparation.  You can "speck" any cut of meat.  However, when in Sudtirol, if you say speck, it is assumed you are speaking of a leg, unless otherwise indicated.  There is speck di...

I described the entire process at my blog on several occasion.  Not sure I'm allowed to post links.

I have plenty of both casings, sir.

That's easy, 70% ground pork jowl or belly, 30% pepper(combo of hot and sweet red pepper powder).  Plus, cure #2 and a lactic starter.  Stuffed in hog middle end caps and/or hog middles and cold smoked for about 30 hours.

Smoking a couple giant mangalitsa speck today and for the next 5 or so days.  Using amzns and some beech dust.  Thanks, Todd!!

Exactly, Alelover.  However, I've been told that the boccalone version is not a great representative of what this salame is.  It is addictive.

Dust is perfect, Todd, as I have the amzns.  Thanks a bunch.

Cold smoking 'nduja today, day 2 of 3 days, using amzns

I'm Scott.  I do a lot of cold smoking.  You can see most of what I have done here: http://sausagedebauchery.blogspot.com/

Trying to find beechwood pellets for cold smoking speck.  Can't seem to find it anywhere.  Any help would be appreciated.  Thanks.