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I decided to use the hog jowl I was going to use to make guanciale to make German/Austrian type speck. I used juniper berries, caraway seeds, a few yellow mustard seeds, garlic powder, a small bay leaf, a bit of brown sugar, kosher salt, and a bit of pink salt. Whirled it all in the spice grinder to make a powder. The pieces will cure for about a week, turning every day, then will be washed, dried overnight in the fridge, then will be smoked over alder or beech. It started out weighing 3.7 pounds, but I cut off the skin/rind because it still had a bunch of hair in it and I didn't want to.mess with trying to get that out. Once I wash it, I'll cut off a small piece and cook.it to test for salt. If it's too salty, it will spend some time in plain water to draw out some of the salt.