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Shinkenspeck
(Ham-Bacon)
From Great Sausage Recipes and Meat Curing by Rytek Kutas ~ 3rd Edition
Ingredients for 10 LBS.
2 ½ gallons ice water
⅔ cup salt
1 cup Instacure No. 1
½ cup powdered dextrose
½ cup ground white pepper
¼ cup ground juniper berries
As an extra fancy bacon, the Shinkenspeck requires a little extra work to produce. When finished, it will have the appearance of a rolled roast. A fresh bellie (fresh bacon) and lean leg of pork (fresh ham) are required. Notice in the photograph that the outside of this Shinkenspeck is a bellie and the center is a lean (ham) leg of pork. Both these meats are placed in a brine made by mixing the above ingredients. Remove to cooler for 5-6 days at 40º. After curing, this meat is allowed to drip dry before rolling into a roast.
The bacon is gently powdered with gelatin, the lean meat (ham) is placed inside it, and then the bacon is rolled around it and tied.
It is not a bad idea to smoke this ham-bacon by placing it into a small stockinette bag. When this is done, place into the smoke house at 135ºF until an internal temperature of 127-128ºF is reached. Smoke the bacon very lightly towards the end of the cycle. The smoke should be almost imperceptible.
(Ham-Bacon)
From Great Sausage Recipes and Meat Curing by Rytek Kutas ~ 3rd Edition
Ingredients for 10 LBS.
2 ½ gallons ice water
⅔ cup salt
1 cup Instacure No. 1
½ cup powdered dextrose
½ cup ground white pepper
¼ cup ground juniper berries
As an extra fancy bacon, the Shinkenspeck requires a little extra work to produce. When finished, it will have the appearance of a rolled roast. A fresh bellie (fresh bacon) and lean leg of pork (fresh ham) are required. Notice in the photograph that the outside of this Shinkenspeck is a bellie and the center is a lean (ham) leg of pork. Both these meats are placed in a brine made by mixing the above ingredients. Remove to cooler for 5-6 days at 40º. After curing, this meat is allowed to drip dry before rolling into a roast.
The bacon is gently powdered with gelatin, the lean meat (ham) is placed inside it, and then the bacon is rolled around it and tied.
It is not a bad idea to smoke this ham-bacon by placing it into a small stockinette bag. When this is done, place into the smoke house at 135ºF until an internal temperature of 127-128ºF is reached. Smoke the bacon very lightly towards the end of the cycle. The smoke should be almost imperceptible.
I have his 1st edition book. :P[/quote:2hkqermj]
