Schinkenspeck is German for "Ham-Bacon". It's often made from a flat cut of ham with a thick fat rind running along one side, resembling bacon. Hence the name.
I decided to go with a rolled version similar to the one in the Rytek Kutas Book, which has a section of leaner ham in the center and pork belly rolled around outside. It can be sliced and fried like traditional bacon, or thinly sliced and served cold like prosciutto on bread as an appetizer.
Schinkenspeck is flavored with juniper berries, Black Pepper and other seasonings giving it a very unique flavor. You're probably wondering what Juniper berries taste like. Since they're from a juniper bush, they have a piney flavor (similar to rosemary), but peppery with a slightly sweet hint of blueberry flavor.
I started with a small hank shank, skinned & boned out.
The Juniper Berries & Peppercorns were slightly crushed, simmered in some water and allowed to completely cool. Once cool it was mixed with the other brine ingredients: Salt, Curing Salt #1, a little sugar & Filtered Water to make 1 1/2 gallons of brine.
The shank & a small slab of pork belly go in the brine, and into the fridge, for 6 -7 days. NO INJECTION or shortcuts on this one! This needs the extra time develop the proper flavor.
Drip drying for a couple hours after 6 1/2 days in the brine.
Trimmed rolled & tied. Gelatin was sprinkled onto all surfaces except outside to the bind the meat together.
Rolling some pecan for a lighter smoke profile.
No reason to waste the trimmings - smoke them up as tasso!
Thin sliced and delicious! The mild flavor is really nice with subtle hints of the pepper and Juniper berries coning through. We enjoyed some of this thinly sliced with some crackers & cheese.
Thanks for sneaking a peek!
