You will need to use a precision scale to weigh out the spices in grams, like this Precision Pocket Weight Scale. When it comes to using seasonings in making salumi, less is more. Some recipes include cloves, so feel free to add them if desired. I've also seen some producers use garlic powder, which I like, so I included it as well. The most common spices and seasonings used to make traditional speck are bay leaf, juniper berries, black pepper, nutmeg and rosemary. Still, I ended up with a nice 9-pound piece. The only thing that I did differently was to trim my ham a bit more as I don't have a lot of free space in my curing chamber at the moment. I watched it a dozen times and was able to debone and butterfly the ham almost like in the video. The video below shows how to do it correctly. I started off with a whole leg of a Berkshire and Gloucestershire Old Spot mix pig that I purchased from Murray’s Farm. The most difficult part of making speck is correctly deboning, butterflying and trimming a pork leg. And you can always trim it to the size that suits your needs and use trimmings to make sausage. Speck is not nearly as demanding, or intimidating. Prosciutto is a bit intimidating and requires a lot of space for a long time. I've never made prosciutto or speck before and feel very excited about the opportunity to finally make this type of salumi a home. It requires less skill to make than, say, prosciutto or culatello, but it's every bit as good, or better if you ask me. Speck is one of the easier salumi to make at home. ![]() ![]() It resembles prosciutto, only it is more aromatic, flavored by spices and smoke. When I first tasted speck I immediately got hooked. There are other types of speck, semi-cold-smoked and hot-smoked, but the most common type is the cold-smoked, dry-cured one which this article is about. Speck is a skin-on, deboned, and butterflied ham, that is cured, cold-smoked, dried and matured in a humidity and temperature-controlled environment.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |