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Hi does anyone have a recipe for speck?
Posted:
Fri Dec 17, 2004 5:39 pmby viola
Hi does anyone have a recipe for speck?
as I cannot find one anywhere
thx
Posted:
Fri Dec 17, 2004 6:58 pmby sausagemaker
Hi Viola
Speck is an old name for bacon
Hope this helps
Sausagemaker
Posted:
Fri Dec 17, 2004 8:18 pmby Oddley
Speck is the trade name for fatty german bacon you can get the same effect by making your own dry cure bacon out of fatty belly of pork.
Posted:
Fri Dec 17, 2004 10:02 pmby aris
I think speck is just another word for cured bacon fat.
Posted:
Sat Dec 18, 2004 8:31 amby Spuddy
Is it the Italian ham that you mean?
The first historical mention of "Speck" dell'Alto Adige was in the early 1300s when some of the current production techniques were already in use. The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", relative of bacon.
Speck is an Italian pork product made from a boned ham that is moderately salted and seasoned, cold-smoked and then well aged according to local practices and traditions. The exterior of a slab of Speck is brown, while the inside is red with whitish-pink areas. Speck has a strong smoky and zesty scent. During the curing process, the meat is flavoured with black pepper, pimento, garlic and juniper berry which lend it a distinctive and savoury taste. The area of production includes the entire province of Bolzano, Italy.
If this is what you are talking about then let me know and I'll see what I have.
Posted:
Sat Dec 18, 2004 1:47 pmby viola
spuddy
yes that is it, great.
do you have the recipe?
my cold smoker going now for 3 days with 1kg tuna, 1kg swordfish, cod roe and 2kg of farmed salmon side, fingers crossed
Posted:
Sat Dec 18, 2004 2:13 pmby Fatman
Viola
I'm sat here now by my computer SMILING as all those answers to your question are correct.
Regards
Fatman
Posted:
Sat Dec 18, 2004 2:46 pmby viola
Bugger
what i want is a smoked belly [ i am getting a sows as it is fat] the stuff i bought was labeled as speck and you eat it like parma ham, except it was mainly fat
I need a recipe pls
Posted:
Sat Dec 18, 2004 3:10 pmby Spuddy
Fatman wrote:Viola
I'm sat here now by my computer SMILING as all those answers to your question are correct.
Regards
Fatman
You're quite right as "Speck" or similar words was one of the earliest names for various cured pork meats in more than one country.
The only exception is the cured bacon fat that Aris mentioned, I am fairly sure that the only time I have seen this is in the form of the Italian "Lardo".
@ Viola
I'll look up the recipe for you and post it as soon as I can (can't remember which book it's in).
speck
Posted:
Sat Dec 18, 2004 3:24 pmby viola
many thanks
cv
Fish Brines
Posted:
Sat Dec 18, 2004 3:54 pmby Parson Snows
voila wrote
my cold smoker going now for 3 days with 1kg tuna, 1kg swordfish, cod roe and 2kg of farmed salmon side, fingers crossed
I recommend that you check out the information for brines etc,. that I have already posted under the index "Curing/Fish Curing"
kind regards
Parson Snows
brining
Posted:
Sat Dec 18, 2004 4:40 pmby viola
hi
yes i did brine the fish
Fish Brines
Posted:
Sat Dec 18, 2004 5:02 pmby Parson Snows
The question wasn't really if you brined the fish. If you look at the links that I posted (CURING index) they will take you several documents that address brining and show you how to calculate the salinity/strength of the brine etc. so that your fish doesn't end up spoiled or too salty.
kind regards
Parson Snows
food
Posted:
Sat Dec 18, 2004 5:15 pmby viola
thank you very much for the link, i have allready printed it
thx cv
Fish Brines
Posted:
Sat Dec 18, 2004 5:39 pmby Parson Snows
Let us know how the "fingers crossed" went
Merry Christmas/Season's Greetings
Parson Snows