Schinkenspeck
Originally I did a complete write up on this on August 2011 -- powers to be at the time decided to delete anything I posted
No Rosemary in the original recipe -- juniper berries, cloves, sugar, garlic just off the top of my head (laptop in for repairs that has my recipes on) -- cold smoked over a period of time with fir and juniper then aged/matured
No Rosemary in the original recipe -- juniper berries, cloves, sugar, garlic just off the top of my head (laptop in for repairs that has my recipes on) -- cold smoked over a period of time with fir and juniper then aged/matured
Your looks good Robert, mainly because of the marbling and the nice fat layer. But I'm really happy with mine and surprised how mild the smoke flavour is after 40 hours in the smoker. And the sugar also does comes through despite the relatively small amount and the fact that the absorption of sugar into the meat takes 10 times as long as salt.
I do have some irridescence, but that does not have any impact on the flavour. I added rosemary mainly because I have it growing in my backyard and I like the flavour. Next time I will also add garlic but have to wait until whole legs go on sale.
I do have some irridescence, but that does not have any impact on the flavour. I added rosemary mainly because I have it growing in my backyard and I like the flavour. Next time I will also add garlic but have to wait until whole legs go on sale.
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Is that not birefringence? Duller knife, change your angle of your slice or a fattier piece of meat would eliminate this I would think.redzed wrote:I do have some irridescence, but that does not have any impact on the flavour. I added rosemary mainly because I have it growing in my backyard and I like the flavour. Next time I will also add garlic but have to wait until whole legs go on sale.
http://meat.tamu.edu/2013/01/22/rainbow ... red-meats/
You know how yo hit a feller when he's downShuswap wrote:Hey Brican, who is repairing your laptop? I'll send him a bribe and a memory stick for a copy of the recipes :BriCan wrote: (laptop in for repairs that has my recipes on)
Staples -- Burnaby ....... but in all honesty I did not think my stuff was worth much
The trick is to use the sow legs if you can get hold of them -- the slaughterhouse where I get some of my pork from processes 8 to 16 a weekredzed wrote:Your looks good Robert, mainly because of the marbling and the nice fat layer.
Did you age/mature for sometime after smoking ?But I'm really happy with mine and surprised how mild the smoke flavour is after 40 hours in the smoker. And the sugar also does comes through despite the relatively small amount and the fact that the absorption of sugar into the meat takes 10 times as long as salt.
My mentor (German from the Black Forest area) showed me how to make these, not strictly as most would do (dry cure) but as a dry cure with salt and then into a cooked brine
It is always good to experiment with recipes to see how far we can goI added rosemary mainly because I have it growing in my backyard and I like the flavour. Next time I will also add garlic but have to wait until whole legs go on sale.
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Wow!!!!!
That looks just like the Schinken I miss from Friedrichshafen. My Tante Resi knew a farmer who made the best Birnen Schnaps and Schinken and I lived on it every time I visited her. I was always amazed it was not more readily available here though. Now I'm going to make my own and all I will miss is my Tante
Thanks for the direction.
That looks just like the Schinken I miss from Friedrichshafen. My Tante Resi knew a farmer who made the best Birnen Schnaps and Schinken and I lived on it every time I visited her. I was always amazed it was not more readily available here though. Now I'm going to make my own and all I will miss is my Tante
Thanks for the direction.
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Shinkenspeck
So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe using the salt, cure, dextrose, dried ground juniper berries and white pepper. Real nice product. The recipe say to use a real small amount of smoke. I think if I'd used less smoke it would have nicer flavor characteristics with the white pepper and juniper berries. To qualify that statement.....I took a chunk of the cured/uncooked ham and gently boiled it. The flavor of the white pepper and juniper berries was amazing. I would like to post some pictures, but I think this forum still uses Photo Bucket?....I'd likely stick needles in my eyes than try and use Photo Bucket.
V465
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