Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS

StefanS · Post by **StefanS** » Thu Oct 27, 2016 19:21

During searching something interesting on Polish WD I have found that recipe http://wedlinydomowe.pl/inne-wyroby-mie ... wy-rarytas. It was very unusual and different from others recipes by different process of preparation. So lets start with it. I have used 3 pices of meat - pork loin, part of pork shoulder and ham.
Curing mix used in that process contain:
1000g of no iodized salt (I used canning, pickling salt)
20 g of Cure #2
6 g of sugar
mix of spices (BP, allspice, coriander, juniper berries,)
Above is just proportions - I have used in total around 300 g.
Pieces of meat should be rubbed with salt mix then I have put them in Vac pouches and vac pack them,with addition of some salt. Placed in refrigerator for total 12 days (turned over every day) at temp. 4-6 *C. After 12 days I have place them in like warm water for 15 hours. Rule of thumb is that 1 day of curing = 1 to 1.5 hour of soaking them in water. Then 2-3 days in refrigerator to dried them out and letting saltiness to move in pieces of meat equally.
Then - cold smoking for 3 X 10 hours by 72 hours period.
By Ligawa's recipe - at this time meat is ready to consume but I will put it to curing place for around 2 weeks.
Gentleman -what do you think ?

Post by **Butterbean** » Thu Oct 27, 2016 19:53

Looks beautiful! Nice job.

Post by **Bob K** » Thu Oct 27, 2016 20:01

Bet the Orchard looks a little whiter today!

Looks wonderful. With the curing -drying time you are using you could switch to cure #1, especially if it will be fried.

Post by **redzed** » Sat Oct 29, 2016 08:57

Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0

StefanS · Post by **StefanS** » Mon Nov 07, 2016 18:24

Just couldn't wait - taste is great, in addition I have tasted with home baked bread. Heaven in mouth.

Post by **redzed** » Mon Nov 07, 2016 19:01

Absolutely gorgeous Stefan! You have made me very hungry!

BriCan · Post by **BriCan** » Tue Nov 08, 2016 07:44

redzed wrote:Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0

And that was the tread that started all my problems with you know who deleting everything I posted

Should do another write up one of these days on it

Schwarzwälder Schinken that is

Post by **Butterbean** » Tue Nov 08, 2016 15:37

That looks beautiful Stefan. I'll have to try this shortly.

Post by **redzed** » Fri Nov 11, 2016 04:03

BriCan wrote:
redzed wrote:Stefan that "schinkenspeck" looks great, make sure you let us know how it tasted after a couple of weeks. When I made it with Ligawa's recipe it was best at aound 10 days. We have a whole thread about that version here: http://wedlinydomowe.pl/en/viewtopic.php?t=4989&start=0
And that was the tread that started all my problems with you know who deleting everything I posted

Should do another write up one of these days on it

Schwarzwälder Schinken that is

Go for it Robert! We all want to learn from your experience!

StefanS · Post by **StefanS** » Sun Nov 13, 2016 18:39

Here some opinions of my friends - they tasted meat yesterday. Loin and ham - very good, nice taste, nice structure, nice bouquet of taste. Lowes grade take a piece of pork butt - main problem - gummy, chewy, soft. In future - that kind of meat should be prepared in that method - it is my opinion. Eventually it can be dried longer but ..... should we call it - Schinkenspeck butt?

jjnurk · Post by **jjnurk** » Tue Dec 19, 2017 18:32

I'll be cold smoking, pork loins, trying to make poledwica, thinking it may translate to speck, very similar to the pictures. Due to time constraints, the plan is to smoke 6-8 hrs daily, for about 3-4 days, using apple. My question is, during the rest period, can the meat still remain in the smoke house or do i bring it into a refrigeration temp? The temperatures here are going to plummet to a balmy -24C. thx.

StefanS · Post by **StefanS** » Tue Dec 19, 2017 19:33

IMO - in refrigerator.

fatboyz · Post by **fatboyz** » Tue Dec 19, 2017 20:28

When I do mine in these temps. outside I leave it in the smoker. My smoker is an old fridge so its insulated. My cold smoke temp. is 70F. if it's colder than about -20 I bring it in so It doesn't freeze.

Post by **redzed** » Wed Dec 20, 2017 08:31

You don't want it to freeze!

jjnurk · Post by **jjnurk** » Thu Dec 21, 2017 15:13

Being that this is my first time cold smoking ever, all I have to go by is what I read. So far I've been smoking the loins for around 2 days x 6 hrs and today another 6 hrs. Because of the set up of the smoker, the temps range 20-30C. I know that's a little on the higher side but that's all i can do right now without smoker modifications. Once I smoke the last 6 hrs, and drink a few wiśniówkas, do I need to cure it for 7-14 days to loose the 20-30% or is it already edible? I did use cure #2, as per calculations and for a 2 week cure.