Mangalitsa Bauchspeck (Belly Speck) - Shelf-Stable, Ready-To-Eat
By: Heath Putnam
Published: Wednesday, October 6, 2010 - 1:12pm

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 oz# 14 Black Pepper
4 ounces Ground Corriander
4 ounces Ground Ginger
2 ounces Granulated Garlic
2 ounces Crushed Juniper berries

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.

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.

Comments:
Bol

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