Mangalitsa Bauchspeck (Belly Speck) - Shelf-Stable, Ready-To-Eat

Ingredients

100 pounds de-ribbed& beveled Mangalitsa bellies
2 1/2 pounds salt+ 4 oz Sure Cure (6.25%% nitrite)
12 ounces brown sugar
4 ounces Ground Corriander
4 ounces Ground Ginger

Preparation

1
Rub both sides of each belly, stack in vat meat to meat, skin to skin for 3 to 4 weeks (10 days if bellies are previously frozen and thawed).
2
Brush off excess cure mixture.
3
Hang on smoke racks and cold smoke for 6 hours. We use applewood.
4
Let hang to dry age, approximately 6-8 weeks.

 



Comments

Bol's picture

Hi, Thanks for sharing your recipe. I have a couple of questions.
Firstly, can I cure the bellies in zip lock bag in the fridge? If so how long. I use both frozen and fresh bought bellies.
Secondly I have an electric smoker that can go down to 38C/ 100F. Can I smoke it at that temperature?
Thirdly, I live in Australia, what kind of drying environment and temperature would you recommend. I do have an old fridge that I have dried pancetta in before. Would that suit?. Does there need to be humidity involved in the drying process?

Thanks.

I am looking forward to making some this week.

Regards,

Bol

About

This recipe make a shelf-stable bacon. It can be sliced and eaten without cooking. While the belly ripens, the meat breaks down and it develops intense flavor, like that of a prosciutto or country ham.

Yield:

0.8

Added:

Wednesday, October 6, 2010 - 1:12pm

Creator:

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