Homemade Speck - Tyrolean Bacon - COOK WITH ME.AT

Recipe in the description and at www.cookwithme.at
Like us on Facebook: cookwithmeat
Ingredients:
Pork loin or belly
Beachwood sawdust
Seasoning per kg of meat:
1,5g allspice
5g white pepper
1,5g juniper berries
2g brown sugar
1g garlic powder
1,5g caraway
1,5g cilantro
10g curing salt
25g salt
1/2 bay leaf
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Used tools & products:
Cold Smoke Generator: amzn.to/1jvUaoD
Global Knife: amzn.to/1ZhPumv
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
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Preparation:
Mix all the spices and crush them with a pestle and mortar. Portion the pork loin or belly as desired and apply 50 g of the mixed spices (curing mixture, per kg of meat) to the meat and rub well from all sides.
Put every single piece of meat in freezer bags and place them in the fridge. Cure them for 7 days per kg. The optimal temperature is between 4 and 6°C (39-42°F).
Very important is to turn the meat every 2nd day, to ensure that it cures equally.
After the 7 days (per kg), rinse off the excess salt under cold water and blot dry the meat. Put it back to the fridge, this time without a bag, and let it air dry for 2 days.
Place the cured meat in the smokehouse, or any container, which is suitable for cold smoking, and smoke (not higher than 25°C / 77°F) the meat for 5 - 7 days, depending on which intensity of smoke and colour you like.
Very important is that the future Speck needs a 12 h break after 12 h of smoking (one day of smoking consists of 12 h smoke and 12 h break).
Finally hang the Speck at a cool and aired place and let it ripen for 2-3 weeks.
Enjoy and stay tuned!
Music:
Artist: The Passion HIFI
Titel: Boiling Point
The artist granted a licence for free use at soundclick.com
Cold smoke generator: Artisan CSG a product of Mac´s BBQ http - www.macsbbq.com
Also a special thanks goes to Global Knifes - www.idee-exklusiv.com

[@cupasoup9327]

Today I have finished my first attempt. Done exactly as you told me to. Not disappointed, truly amazing! And you gave me a new hobby

[@BrunoMonteiroMau]

This is so beautiful. Quite an art! I'm amazed with how many steps you have to complete and how long it takes until the whole process is finished. Very nicely done. You just got yourself a new subscriber. Thanks for sharing. Greetings from Rio, Brazil!

[@SmokyRibsBBQ]

Excellent video! Thanks for sharing. I saved it to my favorites. Would love to try this!

[@cookwithmeat]

Thank you very much Rus, I really appreciate it and I´m glad that you like it!!! Greetings from Austria!

[@GlenAndFriendsCooking]

This was great - thanks for sharing! You gave us some ideas for next summer. Subbed!

[@ThisGuyAd.]

I've seriously watched this video like 20 times now. It's so satisfying. Trying this recipe for the first time at the moment and it's really exciting. Never knew how wonderful apple wood smoke smells.

[@tacomadavis3244]

Great execution and video of the technique really appreciate the effort you put into this keep up the great work.

[@jamesbarisitz4794]

As soon as I retire and have the time to monitor the process I'm in! Great video. My father was from Innsbruck and shared his love of speck with me.

[@cookwithmeat]

James Barisitz do it and all the best from ibk

[@joewalker643]

looks so good. thanks for sharing!

[@PITMASTERX]

Thats really good looking SPECK. Glad I got some

[@cookwithmeat]

Thank´s my friend, I hope that you enjoyed it!

[@DenofLore]

As a Croatian you just brought my life around 360 degrees. Thank you.

[@tomstestkitchen]

Now I want speck for breakfast! That was awesome, great job. I love the smokehouse, it turned out great.

[@cookwithmeat]

Thanks Tom, I´m glad that you like it!

[@jnjferreira]

I made this speck using your recipe and I have to give you two thumbs up! My German wife thanks you as well! Thank you sir for a great recipe.

[@cookwithmeat]

+Jose Ferreira Im glad you like it and that it turned out well :) Cheers Chris

[@getoutandgrill]

Dude, that was amazing.....excellent job.

[@cookwithmeat]

Thank you very much my friend!

[@qunningStunts]

Man I wish I could try half of the stuff you make....it all looks amazing.

[@cookwithmeat]

Thank you very much, this is a very nice compliment ;)

[@Cajuntvnetworkpost]

WOW..Looks Great!

[@cookwithmeat]

Thank you very much Kade!

[@nean266]

Hi I love these videos up to the point, no talking, clear, easy to follow. I would like to know what is the best way to keep this meat if you cannot eat it all within 2 weeks. Thank you.

[@Mr.Studer]

I am so jealous, i want to eat it all. Looks amazing

[@jayonefive234]

the best thing in the world. speck.

[@cookwithmeat]

Jimmy Jay Ohhh yeah :)

[@AlexDees55]

I recently discovered speck. It's now a favorite!

[@TROYCOOKS]

Hey Christian, I was talking with Roel about how nice his bacon looked in his latest video and he told me you made it and pointed me to this video. Nicely done brother!!! Looks like quite a few of my other YT buddies already know you? Guess I was left out in the dark, but not any longer! I subbed! LOL

[@cookwithmeat]

Thanks T-Roy, I´m glad that you like it!!! Haha, also thank you very much for sub, I really appreciate it! Btw. your channel is awesome, I´m just watching a few of your videos ;) Greetings from Austria, Christian

[@noonespecial1904]

Gorgeous!

[@mir6553]

Excellent job

[@mikedunn4077]

Wow!

[@Spetznas82]

Looking forward to the next video :-)

[@cookwithmeat]

Thank you, already online ;)

[@TJUlam]

When you smoke for 12 hours then break for 12 hours do you place the meat back in the refrigerator or do you leave hanging in smoker?

[@passie29]

great job !

[@GoodMrDawes]

Awesome

[@BarbecueBarbaren]

Schönes Rezept, toller Speck, wie immer geniales Video, großes Lob! Liebe Grüße

[@cookwithmeat]

Dankeschön und Grüße nach Wien!

[@ainschel]

geile Aktion!!! mach weiter so!!!

[@cookwithmeat]

Dankeschön! Freut mich, dass es dir gefällt und ich werde mein bestes geben ;)

[@russellday8102]

Whoa! Thank you so much for this tutorial! Maybe I missed it but what wood do you use to smoke with? I'm a big fan of wild Cherry?

[@hawk4383]

Hi, thank you for very nice and detailed recipe, During the resting time (12 hours) you keeping meat in smoke house or in fridge Thank you

[@georgecapra]

Very good video, thanks, plese let me know what kind of sawdust you are using when you smoke your meats .

[@Cremantus]

Ich krieg nen Herzriss... meine Fresse, sehen die Kollegen Speckhänger gut aus... Absolut zum Niederknien... eine Hommage an den verteufelten Speck. Endgeil.

[@cookwithmeat]

Haha, danke dir!!! Ich muss dir leider auch gestehen, dass der wirklich genial geschmeckt hat ;)

[@mydirtygucci]

Extremly jummy. Stay tune. Flo

[@cookwithmeat]

Thanks Flo, glad that you like it!

[@deathwish2440]

My dad used to bring this home when we were kids, it was such a treat and I miss it. When I got older and talked about it, people thought I was crazy, now I see I wasn't imagining eating a slab of pork with out cooking it. Is there anywhere I can buy spec? I would love to have this again and I am in no position to make it

[@BBQausRheinhessen]

Daumen hoch für Speckfilme :)

[@cookwithmeat]

Je speckiger, desto dreckinger das Filmchen ;)

[@isobraga]

Hey guys, which curing salt should I use #1 or #2? love your videos, keep up the good work :)

[@teelanace9434]

Cure #2

[@WhiteThunderBBQ]

X sent me. Very nice! looks like I have to catch up on your videos.

[@cookwithmeat]

Haha, X is awesome ;) Thanks for watching, I´m glad that you like the videos! Greetings from Austria.

[@Spetznas82]

Wow. Fantastic video. Did you build that smokehouse or did you buy it? I'm from Norway and we can not buy those type of things so I'll just have to build one I guess.

[@cookwithmeat]

Thank you very much! I´ve built the smokehouse together with a friend, you find a tutorial here on the channel: kzbin.info/www/bejne/a6DMqGirf7d9npY . Greetings from Austria, Christian

[@tobiasgrilltde]

Sau gut! Bacon geht immer :-) Muss ich mal nachmachen!

[@cookwithmeat]

Dankeschön Tobias! Macht wirklich laune Speck selber zu machen, ich kann es dir nur empfehlen! Warum was mit Bacon machen, wenn man Bacon machen kann ;)

[@tobiasgrilltde]

Aber warum, du kannst mir ja was zuschicken Christian, dann werde ich es mir überlegen, ob ich den Bacon selber nach mache :)

[@thdgcfx]

Subscribed!

[@jeronimus19]

After 3 weeks of maturing and losing water, the appearance of the heartwood is great, but the skin should be as hard as a shoe sole; It is interesting that speck does not use collagen, casing or paper wrappers, since the skin + fat side will suffer less liquid loss, while the exposed side should stiffen a lot, but I like dry curing for balance, there is no salt in excess that could make the ham too salty. I'm going to try to execute this recipe, although considering the cold smoking time I understand too much, congratulations on the video, 👍👌🇧🇷

[@G.M.G.]

that looks amazing

[@cookwithmeat]

Graciany Miranda Thank you very much!

[@G.M.G.]

COOK WITHMEAT why let it rest 2-3 weeks after it's been smoked? how do you prevent it from getting spoiled?

[@cookwithmeat]

Graciany Miranda It improves the flavour. Also the consistency changes, without letting it rest, the speck will be very soft - still tasty but the taste is much better after 2-3 weeks - Imagine Speck more like smoked Prosciutto rather than "classic" Bacon. Greetings from Austria

[@G.M.G.]

Thx.

[@cookwithmeat]

Graciany Miranda You are welcome!

[@christophersmith7892]

You should do a video of hasch knoodle I love them but I never learned how to do them I've always wanted to make them

[@Haneson]

Hello, I always read that the drying after curing should not be done in fridge because there is lot of moisture. I would like to ask you - is it possible to do this in standard fridge or you have some special, ventilated fridge?

[@vontrappAB]

Guten tag! Your recipe asks for 10g of cure. I am wondering if European cure percentages are different that here in Canada? Normally, our curing mixes are a mix of salt and sodium nitrite 6.25. We apply 1.8g/kg for bacon and up to 3g/kg for other meats. 10g seems really high. Are the ingredient percentages different?

[@NormannCfC]

Guten Tag! The percentages here is about 0.4-0.5%.

[@marclafontaine5615]

Hello, thank you for your video. When you say "hand it in a cool and dry place", what would be a good example of that?

[@teelanace9434]

Wine fridge

[@marclafontaine5615]

Please describe "cool and dry place" for drying. Would a wine cooler work? And 2: when you don't smoke for 12 hours, do you leave it there?

[@mompluspaynes]

I am glad to see this recipe. I love Tyroler bacon. So I will be able to slice the bacon and eat it as is without frying it, correct?? Just some hot mustard.

[@cookwithmeat]

Glad you like it :) Exactly - you do not fry it and eat it straigth away.

[@sascharoterberg4868]

Dein Bacon sieht super aus (y) Bisher habe ich noch keinen gemacht, da mir die Aufschnittmaschine fehlt...

[@cookwithmeat]

Danke dir Sascha! Freut mich, dass dir das Video gefällt! p.s Aufschnittmaschine hab ich auch keine, mach auch ohne Spaß ;)

[@LouReef69]

Wow, great video I just deboned a leg and I made 2 pieces, practically I cut in half sideways, I do have a question about the salt and curing time, 10 g of curing salt per kilo of meat... is that too much or the meat will be fine? According to some of the research if you use curing salt should be at 2.5 % of the weight of the meat, Second.. Curing 7 days per kilo, is that too long or is fine? Thanks again for the great video Please waiting to hear from you.

[@HerbieGrillt]

Wödklasse Speck Christian super Video i glaub i muas kosten kumma bin woarscheinlich in Kitz beim Hahnenkammrennen lg Herbie

[@cookwithmeat]

Danke dir Herbie!!! Hahaha, das Wochenende bin ich in Wien, aber sonst jederzeit gerne!

[@BlackEagle19]

Das schaut klasse aus Ein Grund mehr sich eine Räucherkammer zu bauen. und schmeckt besser als Massenware aus der Fleischindustrie

[@cookwithmeat]

Dankeschön! Absolut, eine Räucherkammer rentiert sich auf alle Fälle und wie du schon gesagt hast, es schmeckt einfach so viel besser ;) Liebe Grüße, Christian

[@schnitzi76]

Ja bisch Du depperd! WOW die Herrn Kollegen - da hauts der ja wirklich 's Blech raus, genial! Schade das man nur einmal einen Daumen geben kann, verdient hätte es das Video allemal!

[@cookwithmeat]

Dankeschön Oliver!

[@PALERMO-1982]

WOW 🤩 YOU BOUGHT MY SUBSCRIBE WHITE THIS ..!

[@shatterdskulls]

yet again an amazing looking piece of meat, one I want to try, however I do have a questions, when you do your 12 hour break after a 12 hour smoke do you take it back out and put in your cold cellar or just leave it in the smoker?

[@shatterdskulls]

Oh also after it's all made you don't have to refrigerate it do you, or can you only achieve that with fermentation?

[@cookwithmeat]

Hi Sterling, I leave it in the smokehouse, here in Austria it has around 4°C during the day at the moment! Make sure that you do not pass 25°C during the whole process

[@cookwithmeat]

Sterling Archer Exactly, its cured and smoked and tenable for years ;)

[@shatterdskulls]

Ha that's amazing and yeah I'm here in Canada and I love the winter it makes my garage a perfect refrigerator

[@shatterdskulls]

also, sorry, so you could (at the end product you show after ripening ) eat it with out "cooking:" like prosciutto or cured back bacon were you only heat it to make it warm rather than the bacon you may buy in the store were you still have to cook it?

[@robleeroaming]

Thanks for the video, I have just cured and smoked some pork for English bacon, I am thinking of using 1 for speck the thing is I have only smoked it for 24hours do you think this will be long enough for speck.

[@cookwithmeat]

Rob Lee Hi Rob, thank you very much, I´m glad that you like it! Homemade Bacon sounds awesome, but Speck defenitely needs more than 24 h of smoke - otherwise you won´t have the typical taste and it will taint during the hanging. Give it 4-5 more days and it will turn out great (Don´t forget about the 12 h break after smoking for 12 h - it really improves the tast). Greetings from Austria and I wish you a successful outcome. Cheers Christian

[@robleeroaming]

COOK WITHMEAT Hi Christian, Thanks for the reply, I will give it a go on the next smoke so that it is more cost effective in the smoker. I noticed that you use the ProQ smoke wood dust, I am interested in where you purchase yours from. I have recently moved to Tirol from the Uk and was wondering if you can get it here rather than back in Britain. All the best Rob

[@cookwithmeat]

Rob Lee You are welcome Rob! I have heard that Tirol must be a nice place to live ;) ... unfortunately I do not think so, I also get the wood from UK. Hopefully until soon and please let me know how it turned out. Greetings from Tirol as well, Christian

[@sergioc1555]

Is it curing salt #1 or #2 that you use?

[@teelanace9434]

So is it 15g allspice and juniper barries ? 1,5 ??

[@TheSlassor]

In the 12 hours rest, do you leave the meat in the smoker or put it back in the fridge before returning it to the smoker 12 hours later?

[@alterKammerad]

You leave it in the smokehouse

[@kamillasandera-zech4008]

SUPER IDEE, KANN NICHT MEHR ABWARTEN UND SELBER MACHEN. EINE FRAGE BITTE , WAS IST SMOKE GENERATOR , WO KAN MANN DAS KAUFEN? DANKE KAMILLA CANADA

[@Leeu6543]

Yes! This recipe I'm going to try. Did you use Pink salt or Coloroso salt? Greetings form Holland!

[@cookwithmeat]

+Mike van Leeuwen Do it, it´s easy and you surely will love it :) Here in Austria we have a special curing salt, but I think the right translation for it is is pink salt! Hope that helps and please let me know how it turned out! Cheers Chris

[@Leeu6543]

+COOK WITHMEAT Hi Chris, we use coloroso salt over here since pink cure contains too much nitrite. You can only order it from the USA. I've put mine on your cure. I'll keep you posted! Take care, Mike

[@cookwithmeat]

+Mike van Leeuwen Hi Mike, yeah it is the same here in Austria, thats because I mix it with normal Salt. Have fun making it and I´m looking forward to your update :)

[@julescarney7258]

do you think this will work with a shoulder?

[@veste75]

Will it be completly safe to eat after just a month? Tyrolean speck usually takes between 6 months to 2 years before comsumption. Can you also clarify the curing salt bit. My assumption is that you are using sodium nitrate right?

[@BBQSauerland]

Was für ein hervorragendes Speckfilmchen :D und ich durfte kosten und ich kann sagen: wenn der Ösi auch nix kann.. Speck machen kann er :D Viele Grüße aus dem Sauerland mein Freund

[@cookwithmeat]

Dankeschön, freut mich wenns gefällt und vorallem geschmeckt hat - ist ja so zu sagen die Mutter aller Speckfilmchen! Haha, ich zeig Euch dann im März was der Ösi so kann ;)

[@GlutfeuerBBQTV]

Sieht top aus ;)

[@cookwithmeat]

Dankeschön, hat auch top geschmeckt ;)

[@redstylecooking]

Super, so ein geilen Schicken hätten wir auch gerne ;-)

[@cookwithmeat]

Dankeschön! Dann muss ich wohl noch einen machen und schauen, dass der Speck auch nach Hessen kommt ;)

[@hias6n]

Super!!!Hab mir einen Sparbrand selbstgebaut und schon gauda geräuchert! bald mach ich ah an schän speck ;-) mfg hias

[@cookwithmeat]

Danke dir Hias! Wünsch dir viel Spaß und gutes Gelingen beim Speck machen.

[@HuntCookGrill]

Sehr schön 👍 als Jäger und Hobbykoch habe ich schon oft Schinken gemacht!!! Da geht einem das Herz auf .... Grüße und Waidmannsheil HuntCookGrill

[@ronnieprevedel9537]

Do you always use pork loin for your spec ? I thought you would use part of the butt as it is similar to proscutto

[@cookwithmeat]

+Ronnie Prevedel I use Belly and Loin, because it is easier to handle and does not need too much space in the fridge - but of course the so called "Schinken Speck" is made out of the butt and you can use this as well. If I would have a commercial fridge I would do so ;) I hope that helps, Cheers Chris

[@louiecharcuterie1242]

This looks great! I will be following this recipe soon and have one question about the cure, do you have the ingredients for the cure listed somewhere or a link to the product which will break down how much nitrate/nitrite and salt is in the cure? Here in Canada i have Prague (Pink Salt) #1 (6.25% Nitrite, 93.75% Salt) and Prague #2 (5.67% Nitrite, 3.63% Nitrate) and also concentrated Pickling Salt (close to Prague #1) which I use depending on what type of cure I need. Do you know the breakdown of the cure you list in your recipe? Thanks again!

[@louiecharcuterie1242]

So not being good with math or conversions.... Prague (Pink Salt) #1 = 6.25% Nitrite. 1 oz for 25 lbs of meat (28.35 g per 11.34 kg of meat) or 2.5 grams per kg of meat. So if i did this right, which I won't guarantee, your recipe for 10 grams per kg of meat is 4 times the recommended amount of Prague #1 or Pink Cure #1 here in North America. Correct me if I'm wrong please. Do you know the ratio nitrite and salt in your cure? Thanks!

[@louiecharcuterie1242]

Just a quick note after some research, Nitrite levels are lowered after the salt is rinsed off so the levels may actually be acceptable. I'm no expert just cautious. Any Dry Cure Guru's out there want to weigh in on this and clarify? Again, I really appreciate the recipe and videos your doing. Thanks!

[@2011samv]

How do you ensure food safety with prep times like that?

[@cookwithmeat]

It´s really cold here in Austria at the moment and the me.at is already cured, but of course you can´t do this recipe in summer

[@jeromemartucci111]

What is the exact name of the Curing Salt ?

[@lchnaweker]

hast du super hinbekommen. sah phantastisch aus und hast auch schönes fleisch gewählt und nicht so mageres schwein genommen, super. blöde frage : hast dir schon mal gedanken gemacht mit gewürzen zu experimentieren, nicht die klassische würzung zu verwenden ? da ich ja selbst gelernter fleischer bin und koch, würde mich interessieren was davon hälst !

[@cookwithmeat]

Danke dir! Das freut mich wirklich sehr, dass jemanden der vom Fach ist das Rezept/ Video gefällt! Ich möchte nächste Woche eine neue Runde starten und würde auch gerne etwas experementieren. Über Anregungen und Tipps von dir würde ich mich sehr freuen!

[@lchnaweker]

COOK WITHMEAT mal ganz ehrlich und das habe ich hier schon manchen youtuber eures schlages geschrieben, ihr habt mehr herz, mehr liebe und mehr fachwissen und angament, als heute so mancher pseudo facharbeiter im gewerbe ! deswegen sehe ich euch gerne zu, es ist phantastisch. ich bin mit leidenschaft koch, doch in den letzten jahren hat man, diesen tollen beruf, richtig zu grunde gerichtet. das liegt eben darin und da bewahrheitet sich der alte spruch : fisch fängt beim kopf zu stinken an, das sich heut zu tage, jeder möchtegern, sich als wirt bezeichnet und dementsprechend, sind dann auch die küchen besetzt, bzw. die betriebliche ausrichtung konzipiert. mich verwundert es nicht, das die geilsten partys und die tollsten genusstouren, nur noch privat erlebbar sind ! und was den tipp anbelangt gerne. können uns ja auch per hotmail, privat uns austauschen. auf jeden fall spitze was du machst ! weiter so !

[@cookwithmeat]

lch. naweker Perfekt, schick mir mal bittel deine Mailadresse!

[@julescarney7258]

Speck traditionally uses a leg.. how does the loin change texture and taste? Looks great!

[@cookwithmeat]

+Jules Carney Of course leg if you make "Schinkenspeck", but there are many ways to make Speck! Great, to be hones loin is my favorite part for making Speck, also the taste is awesome, good combination of fat and me.at. Thanks I´m glad that you like it and greetings from Austria

[@julescarney7258]

I made some from the shoulder and following your recipe. Smoked for 5 days and now curing. Smells great. Look forward to cutting into it.

[@cookwithmeat]

+Jules Carney Awesome, please let me know how it turned out :)

[@spaknives]

Bad ass!

[@darkolukacevic34]

Ako nemaš HRVATSKI prijevod ovoga gurmanskoga recepta to ti kod nas ne prolazi jer i mi imamo svoje suhomesnate delicije na svjetskim jezicima pozdrav iz HRVATSKE

[@klukemusic]

I've been wanting to make Austria speck since I tasted it in Austria. What the temperature to hang smoked meat in cool dry place? I'll give it a try. Thanks for sharing.

[@cookwithmeat]

+klukemusic Hi, yeah - give it a try, it´s so easy to make :) Temperature ist best beween 10-15 degrees - but in fact everything is good as long as the Speck does not "sweat". I hope that helps and please feel free to ask if you have any further questions :) Greetings from Austria, Chrsitian

[@northseabrent]

Hello, please let me know do really have to use pink salt?

[@cookwithmeat]

+Honey Ryder You don´t have to, but it helps to turn the me.at red - curring is also fine with normal salt. I hope that helps, cheers Chris

[@northseabrent]

+COOK WITHMEAT Yes thanks for your opinion it's always good to know people's points of view of curing and smoking.

[@evanpilot]

0:13 he mentions Curing salt also known as pink salt.

[@sergec.3301]

10g of instacure#2 seems excessive, every package I have seen states only 3g per kilo?

[@gatox7893]

What tipe of recepies i can do with this meat?? or i can eat it like that??

[@cookwithmeat]

You can eat it straight away or use it just like Bacon! Greetings from Austria.

[@gatox7893]

Thanks!!,right now im buying the smoked camera!,your the best!

[@mina_kassah6751]

I am eating pasta with speck right now 😍😂

[@darrenmalden7610]

hi cook with meat, where do you get that cold smoke generator?

[@cookwithmeat]

+Darren Malden Hi Darren, you can get the Cold Smoke Generator here: amzn.to/1jvUaoD . I hope that helps, cheers Chris

[@darrenmalden7610]

Thanks

[@cookwithmeat]

+Darren Malden You are welcome!

[@darrenmalden7610]

I'm curing with jalapenos, Thai chili's, and chili petin, cilantro, garlic, Himalayan salt, Brown sugar and molasses. Even inside Ziploc bags sealed the entire fridge smells delicious. I'll report back in about six days

[@cookwithmeat]

+Darren Malden Wow, this sounds fantastic! Yes, please keep me updated - I like the idea with the molasses :)

[@jordanlevin8]

how does it not go bad?

[@charlyp676]

Verdammt schaut dein Speck gut aus😃

[@maryfrancis3]

The speck Hungarian recipe does not have cilantro(coriander) in it.

[@alot9917]

search for baki 2018 speck and this came up.

[@philatkinson4809]

cilantro = coriander seeds, yes?

[@kapuzinerus]

Who's watching this while eating speck from Aldi thumbs up!

[@russellday8102]

Beech. I guess reading the description helps, duh. This chip rack you use, is there a North American link supplier? My German Language skills aren't so great.

[@dimplezdimples8451]

Beech wood, not “beach”. Other than that great video!

[@einfachleckerkochenmitTom]

sau gutes Video echt toll, Lust auf Asiatische Kochkünste von youtubern ? schau doch mal bei der Asia Week vorbei habe heute den Startschuss mit einer Mongolischem Lammfleisch Variante gegeben würde mich freuen... Tom ChaosKitchen51 - Kochen & Backen mit Tom

[@cookwithmeat]

Dankeschön Tom!

[@einfachleckerkochenmitTom]

Bitte, Neu mein Muschel Video... Danke

[@aeffchen5252]

Boar junge... Um mal einen anderen kanal zu zitieren:"da läuft dir alles aus dem maul!" Du bist profi und das sah super lecker aus "daumenhoch"

[@cookwithmeat]

Hahaha, danke dir, freut mich dass es dir gefällt Profi bin ich zwar leider keiner, aber ich arbeite daran ;)

[@eosdelb]

is this a bacon or prosciutto? I may be too dense to understand what you did here. Sorry.

[@cookwithmeat]

It´s called Speck an Austrian specialty, best comparable with Bacon. In contrast to Prosciutto it is It´s cured and cold smoked. Greetings from Austria, Christian

[@eosdelb]

Greetings as well!

[@jimbop4499]

10g curing salt per kilo???? Try 2.5!!

[@mompluspaynes]

Now is the recipe different for Buntnerfleisch ?? I can understand German if it is easier for you to respond in your own language. I am just terrible at spelling the words. So I won't try and write it.

[@cookwithmeat]

Yes it is - Büntnerfleisch is beef and not smoked - only cured :)

[@cookwithmeat]

p.s. no worries - english is fine :)

[@beelinekhan460]

The music is terrible!

[@RuNerism]

Кожу-то убрать надо было. Skin delete!!!

[@Ryuuken24]

The smoke is the main taste. This is a very boring tasting piece of meat.

[@steffenschadler3438]

Wow !!!

[@cookwithmeat]

Danke dir Steffen!!!