Looking to bring the flavors of Italy into your own kitchen? Look no further! In this article, we will take you on a culinary adventure as we explore the detailed recipe for making speck, a delicious type of cured and smoked prosciutto. Made from pork hind legs and seasoned with a variety of spices, speck is a truly delightful treat that can be enjoyed in many different dishes. So, grab your apron and get ready to embark on a journey to create this mouthwatering Italian delicacy right at home.

Ingredients

To make speck, you will need the following ingredients:

Pork hind leg

The main component of speck is the pork hind leg. This cut of meat is known for its rich flavor and tenderness.

Kosher salt

Kosher salt is used in the dry curing process to help preserve the meat and enhance its flavor.

Sugar

Sugar is added to the curing mixture to balance out the saltiness and add a touch of sweetness to the speck.

Curing salt

Curing salt, also known as Prague powder or pink salt, is a mixture of salt and sodium nitrate. It is responsible for preserving the meat and giving speck its distinctive pink color.

Black pepper

Black pepper adds a subtle heat and depth of flavor to the speck.

Juniper berries

Juniper berries are a key ingredient in the curing mixture. They have a piney and slightly citrusy flavor that pairs well with the smoky notes of the speck.

Garlic

Minced garlic adds a savory and aromatic element to the curing mixture.

Fresh thyme

Fresh thyme leaves contribute a mild herbal flavor and fragrance to the speck.

Bay leaves

Crumbled bay leaves impart a subtle earthy flavor to the speck.

Preparing the Pork Hind Leg

Before the curing process begins, it is important to prepare the pork hind leg properly:

Rinse the pork hind leg under cold water and pat it dry with paper towels

This step removes any potential impurities from the surface of the meat.

Trim off any excess fat or skin from the leg

Removing excess fat and skin ensures that the speck cures evenly and intensifies its flavors.

Make deep slits into the leg, about 1 inch apart, to help the curing process

Creating deep slits in the meat allows the curing mixture to penetrate and flavor the speck throughout.

Dry Curing

Dry curing is the process of preserving the meat by rubbing it with a mixture of salt and other seasonings:

Combine kosher salt, sugar, curing salt, black pepper, crushed juniper berries, minced garlic, fresh thyme, and crumbled bay leaves in a bowl

In a bowl, mix together all the dry curing ingredients until well combined.

Rub the mixture all over the pork hind leg, ensuring it is thoroughly covered

Generously apply the curing mixture to the entire surface of the pork hind leg, making sure every inch is coated.

Place the leg in a large ziplock bag or wrap it tightly in plastic wrap

To securely contain the curing mixture and prevent any leakage, use a large ziplock bag or tightly wrap the leg with plastic wrap.

Refrigerate the leg for 10-14 days, flipping it every 2-3 days to redistribute the curing mixture

During the curing process, it is important to refrigerate the leg and flip it regularly to ensure the flavors are evenly distributed.

Rinsing and Drying

After the curing period, it is time to rinse off the curing mixture and prepare the speck for smoking:

Remove the pork hind leg from the refrigerator and unwrap it

Take the leg out of the ziplock bag or remove the plastic wrap.

Rinse off the curing mixture under cold water, ensuring all excess salt is removed

Thoroughly rinse the leg under cold water, making sure to remove all traces of the curing mixture. This step helps remove excess salt and prevents the speck from being overly salty.

Pat the leg dry with paper towels

Gently pat the leg dry with paper towels to remove any excess moisture.

Allow the leg to air dry in a cool, well-ventilated area for 2-3 days, until the surface feels firm and slightly tacky

Place the leg in a cool and well-ventilated area, allowing it to air dry for a few days. The surface should feel firm and slightly tacky to the touch, indicating that the speck is ready for smoking.

Cold Smoking

The next step in the process is to cold smoke the speck, infusing it with a smoky flavor:

Prepare your smoker by filling it with your choice of smoking wood, such as apple, hickory, or cherry

Choose your favorite smoking wood chips or chunks to add flavor to the speck. Popular choices include apple, hickory, or cherry wood.

Preheat the smoker to a temperature of 80-90°F (27-32°C)

It is important to maintain a low temperature throughout the smoking process to prevent cooking the meat. Preheat the smoker to a temperature between 80-90°F (27-32°C).

Hang the dried pork hind leg in the smoker, ensuring it has enough space to hang freely

Hang the dried pork hind leg in the smoker, making sure it has enough space to hang freely. This allows for optimal smoke circulation and ensures even smoking.

Cold smoke the leg for 8-10 hours, maintaining a low temperature and continuous smoke

Let the leg smoke in the low-temperature smoker for 8-10 hours. Maintain a constant flow of smoke to infuse the speck with a delicious smoky flavor.

The internal temperature of the leg should remain below 90°F (32°C) throughout the smoking process

To ensure the speck doesn’t cook during the smoking process, monitor the internal temperature of the leg. It should remain below 90°F (32°C) to preserve the desired texture and flavor.

Aging

Aging is an essential step in making speck, allowing the flavors to mature and intensify:

Remove the smoked pork hind leg from the smoker

Carefully remove the smoked leg from the smoker, preparing it for the aging process.

Wrap the leg in a clean cloth and secure it with butcher’s twine

Wrap the leg in a clean cloth, such as cheesecloth or muslin fabric, to protect it during the aging process. Secure the cloth with butcher’s twine.

Hang the leg in a cool, dry place with good air circulation, ideally a temperature of 50-60°F (10-15°C)

Find a cool and dry area, preferably with a temperature range of 50-60°F (10-15°C), to hang the leg. Proper air circulation is crucial during the aging stage.

Allow the leg to age for 2-3 months, regularly checking its progress

Let the leg hang for 2-3 months, checking on it periodically to monitor its progress. The aging time may vary depending on the desired flavor and texture.

The speck is ready when it feels firm, has a rich reddish-brown color, and develops a distinct smoky aroma

The aging process is complete when the speck feels firm to the touch, has a deep reddish-brown color, and emits a delightful smoky aroma.

Slicing and Serving

After the speck has aged to perfection, it is time to slice and enjoy:

Use a sharp knife to slice the speck thinly, against the grain

Using a sharp knife, slice the speck thinly, cutting against the grain. This ensures a tender and melt-in-your-mouth texture.

Serve the speck as part of a charcuterie board, antipasto platter, or use it in various recipes

Speck is incredibly versatile and can be enjoyed in various ways. Serve it as part of a charcuterie board, include it in an antipasto platter, or use it to elevate your favorite recipes.

Store any leftover speck in a cool, dry place or refrigerate it to prolong its shelf life

If you have any remaining speck, store it in a cool and dry place, or alternatively, refrigerate it to extend its shelf life. Proper storage ensures the speck retains its quality and flavors.

Tips and Variations

Here are some tips and variations to consider when making speck:

Experiment with different spice blends to customize the flavor of your speck

Get creative with the spice blend used in the curing process. Customize the flavors by adding different herbs, spices, or even dried fruits.

You can add crushed red pepper flakes for a spicy kick

If you prefer a spicier speck, incorporate crushed red pepper flakes into the curing mixture. This adds a delightful kick to the final product.

Try using different wood chips for smoking to achieve unique flavors

Explore different types of wood chips to smoke your speck. Each wood imparts unique flavors, so experiment with apple, hickory, cherry, or other varieties to find your favorite combination.

If you don’t have a smoker, you can achieve a similar result by using liquid smoke and baking the leg in the oven at a low temperature

If a smoker is not available, you can still enjoy homemade speck by using liquid smoke and baking the leg in the oven at a low temperature. This method provides a similar smoky flavor and aroma.

Safety Precautions

When making speck, it is important to prioritize safety and hygiene:

Ensure your workspace and utensils are clean and sanitized

Maintain a clean and sanitized workspace to prevent any contaminants from affecting the quality of the speck. Clean utensils thoroughly to prevent cross-contamination.

Follow proper food handling and storage guidelines to prevent contamination

Adhere to proper food handling and storage guidelines to prevent contamination and ensure the speck remains safe for consumption.

Monitor the temperature during the curing and smoking process to prevent bacterial growth

Proper temperature control is essential during the curing and smoking process. Monitor the temperature to prevent bacterial growth and maintain food safety.

Wrapping Up

Making speck at home requires time and patience, but the end result is a delicious and flavorful smoked meat that can elevate your Italian cooking. From the initial dry curing to the final aging, each step contributes to the development of the distinct smoky taste of speck. You can experiment with different recipes and serving ideas to fully enjoy the flavors of your own homemade speck. So gather your ingredients, follow the detailed recipe, and savor the fruits of your labor with a slice of homemade speck!