How To: COLD SMOKE SPECK

[@cedanecox5733]

Great video. I intend to use this method. Can you share how to make the protective paste?

[@jrod1085]

Excellent video, thanks for sharing your techniques and tips!

[@masaigeraghty3525]

Awesome video..

[@mikesmicroshop4385]

The Sugna Pronounced "SOON-yah" (the Paste as you called it) Is there for much more than to prevent the outside from case hardening! It slows the drying process giving time for the enzymes in the meat to break down the muscle fibers. This makes the meat very tender and also the enzymatic action gives the majority other the dry-cured aged flavor to ham.

[@harmandros]

Cyprus produces the Traditional Hiromeri (leg of pig), which is salted, marinated in red wine and coriander, smoked and pressed for 1-2 months, then hung to mature for many months. Actually variations of this delicacy are made around the world, and WE ALL borrow from each other. Thanks for the video.

[@wongchida]

What is the paste ratio of flower and fat? And is the fat rendered? and is there salt in the paste?

[@bretweller737]

Love it!!!!

[@masaigeraghty3525]

Great video did u leave the salt in or add more salt after the 23 days ?

[@carlreed9357]

I live in South Alabama and we have mild winters, During the salting process how much temperature variation can the meat sustain without causing spoilage issues?

[@cameliavirgilsalajanu2533]

do you wash the ham after curing and before smoking,or any kind of cleaning way to remove the salt?

[@PandaArmy-fy5zh]

👍👍

[@mikesmicroshop4385]

Using metal wire to hang the meat is not a good idea as the salt WILL react with the bare metal and affect the meat by discoloring it as well as potentially causing off flavor in the area around the wire. Strong twin has been used for centuries there is no reason to not use it now.

[@mikesmicroshop4385]

Garbage bags in general are not a good idea as many also have a pesticide in them as well. So if you can not verify that the bags you are using are not treated in any way do not use them.

[@jhb61249]

J

[@hunnybunny711]

You can’t call anything prosciutto di Parma unless it was made in the Parma region of Italy. Please correct your misleading and incorrect title.

[@MrCansat]

He is making speck, and what is speck? its the Austrian version of prosciutto di Parma. He never said that he is making "prosciutto di Parma" he always says he is making speck. And the Titel of this video is called "How To: COLD SMOKE SPECK" I am not sure what part of that is that you don't understand Hunny Bunny, my advice is to send the Bunny back to school, starting with kindergarten so that you can educate yourself to a level so that you can follow a normal conversation. Maybe come back in 13 years (of schooling) and listen to the video again. Bunny's are not well known for been the brightest of kidders, maybe you should stick to what Bunny's are well known for.

[@zivaradlovacki2666]

Spek is actualy equivalent to bigger pancetta . This is Ham or Schinken in German ,that is similar to Prosciutto or Jamon. So lets not judge please, just because name is wrong in one way or another