Normally at Christmas I make a bone in ham from scratch, bacon and some breakfast sausage. Well, this year I can't do any heavy lifting. Can't lift over 10 pounds right now. So I figured I'd make Schinkenspeck out of the Rytek Kutas, "Great Sausage Recipes and Meat Curing" book. This was real fun. Looks pretty cool too!
This is what it looks like when it's cut. Cured lean meat in the middle with a bellie rolled and tied around the outside.
I actually smoked this a little more than I should have. This sounds impossible for those of us who like to smoke product. But what happens in this case, the smoke kind of overtakes the amazing flavor of the juniper berries and white pepper in the brine.
This is what it looks like when it's cut. Cured lean meat in the middle with a bellie rolled and tied around the outside.
I actually smoked this a little more than I should have. This sounds impossible for those of us who like to smoke product. But what happens in this case, the smoke kind of overtakes the amazing flavor of the juniper berries and white pepper in the brine.
