Recent content by sc0tty2

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sc0tty2

    Schulterspeck/Speck di Spalla/Shoulder speck

     You can see how I did it at my blog.  The casing is a beef bung I split and sewed around it.  Typically, speck like this is left skin on and not cased.  Since, this piece was skinned, I decided to case it.
  2. sc0tty2

    Schulterspeck/Speck di Spalla/Shoulder speck

    Shoulder speck I cut down yesterday.  This is a mangalitsa shoulder with the coppa/neck removed.  Cured for 20 days with some rosemary, allspice, black pepper and garlic.  Smoked on amzns for roughly 50 hours with a mixed hardwood sawdust combined with beech.  Hung to dry for about 3.5 months.
  3. photo (54).JPG

    photo (54).JPG

  4. sc0tty2

    speck

    Correct mostly, AK1.  In Germany and Austria, speck means bacon.  In northern Italy(Alto Adige), speck is a preparation.  You can "speck" any cut of meat.  However, when in Sudtirol, if you say speck, it is assumed you are speaking of a leg, unless otherwise indicated.  There is speck di...
  5. sc0tty2

    speck

    I described the entire process at my blog on several occasion.  Not sure I'm allowed to post links.
  6. sc0tty2

    'Nduja

    I have plenty of both casings, sir.
  7. sc0tty2

    'Nduja

    That's easy, 70% ground pork jowl or belly, 30% pepper(combo of hot and sweet red pepper powder).  Plus, cure #2 and a lactic starter.  Stuffed in hog middle end caps and/or hog middles and cold smoked for about 30 hours.
  8. sc0tty2

    speck

    Smoking a couple giant mangalitsa speck today and for the next 5 or so days.  Using amzns and some beech dust.  Thanks, Todd!!
  9. photo (47).JPG

    photo (47).JPG

  10. sc0tty2

    'Nduja

    Exactly, Alelover.  However, I've been told that the boccalone version is not a great representative of what this salame is.  It is addictive.
  11. sc0tty2

    Beech pellets

    Dust is perfect, Todd, as I have the amzns.  Thanks a bunch.
  12. sc0tty2

    'Nduja

    Cold smoking 'nduja today, day 2 of 3 days, using amzns
  13. photo (37).JPG

    photo (37).JPG

  14. sc0tty2

    Hello from NY

    I'm Scott.  I do a lot of cold smoking.  You can see most of what I have done here: http://sausagedebauchery.blogspot.com/
  15. sc0tty2

    Beech pellets

    Trying to find beechwood pellets for cold smoking speck.  Can't seem to find it anywhere.  Any help would be appreciated.  Thanks.
Clicky