Thought I would share some pictures of my latest attempt to make Hüttenspeck. It German style bacon made from pork loin. It is a very simple recipe as it only has salt, cure #2, white and brown sugar, pepper and garlic. Once I get the recipe to a point where I am satisfied, I will be sure to post. Anyhow, I hope you enjoy these pictures.
Dry cured for 2 weeks
Cold smoked for 3 hours every 3rd day for 2 weeks
Hang to dry to 75% moisture
This is at 83.4% moisture, but I just could not wait to try it. It should have been dried enough by now, but we had nearly a week with humidity levels over 90%
The results is a little too salty at this point and still has somewhat of a cure taste. I am going to cut the salt level to 2.6% from 2.9%, but I am realy hestitant to cut the cure down. Maybe another 2-3 weeks of aging/drying will help with that.
What are your thoughts?
Dry cured for 2 weeks
Cold smoked for 3 hours every 3rd day for 2 weeks
Hang to dry to 75% moisture
This is at 83.4% moisture, but I just could not wait to try it. It should have been dried enough by now, but we had nearly a week with humidity levels over 90%
The results is a little too salty at this point and still has somewhat of a cure taste. I am going to cut the salt level to 2.6% from 2.9%, but I am realy hestitant to cut the cure down. Maybe another 2-3 weeks of aging/drying will help with that.
What are your thoughts?