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by **viola** » Fri Dec 17, 2004 5:39 pm

Hi does anyone have a recipe for speck?
as I cannot find one anywhere
thx

by **sausagemaker** » Fri Dec 17, 2004 6:58 pm

Hi Viola

Speck is an old name for bacon

Hope this helps

Sausagemaker

by **Oddley** » Fri Dec 17, 2004 8:18 pm

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.

by **aris** » Fri Dec 17, 2004 10:02 pm

I think speck is just another word for cured bacon fat.

by **Spuddy** » Sat Dec 18, 2004 8:31 am

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.

by **viola** » Sat Dec 18, 2004 1:47 pm

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

by **Fatman** » Sat Dec 18, 2004 2:13 pm

Viola

I'm sat here now by my computer SMILING as all those answers to your question are correct.

Regards

Fatman

by **viola** » Sat Dec 18, 2004 2:46 pm

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

by **Spuddy** » Sat Dec 18, 2004 3:10 pm

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).

by **viola** » Sat Dec 18, 2004 3:24 pm

many thanks

cv

by **Parson Snows** » Sat Dec 18, 2004 3:54 pm

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

by **viola** » Sat Dec 18, 2004 4:40 pm

hi
yes i did brine the fish

by **Parson Snows** » Sat Dec 18, 2004 5:02 pm

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

by **viola** » Sat Dec 18, 2004 5:15 pm

thank you very much for the link, i have allready printed it

thx cv

by **Parson Snows** » Sat Dec 18, 2004 5:39 pm

Let us know how the "fingers crossed" went

Merry Christmas/Season's Greetings

Parson Snows

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Hi does anyone have a recipe for speck?

Hi does anyone have a recipe for speck?

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