Chopped smoked speck adds a wonderful flavor to all your pasta dishes, Pizzas and salads… Place the meat on the grill, cover, and smoke 2 to 3 hours until the internal temperature is 150 degrees F. or above. It looks like streaky bacon but the flavour is delicately amazing. Smoked pork belly, dry-cured, beautifully flavoured. The Black Forest Bacon follows in that tradition of offering a high quality bacon at a price that is much lower than say Whole Foods for a similar product. This bacon can now be eaten directly, fried like breakfast bacon or used in many recipes. I buy this stuff at Whole Foods all the time, but I'd rather make it myself. Black Forest "Speck", bacon. The thickness of the meat requires curing for only about 8 days and a 2 day smoke. This is priced at $4.99, which is a whole dollar more than the Applewood bacon so unless you don’t … © 2020 Black Forest Gourmet Butcher Ltd. All Rights Reserved. It’s waiting to be chopped and dropped in lentil or pea soup, or sliced and served with sauerkraut or on a … Your email address will not be published. The meat is hand salted and seasoned with various, authentic spices. a dry cured, streaky pork belly, traditionally cold smoked over fir wood and matured for 3 months. The high value that ADLER places on its production is what creates its unparalleled taste. The ingredients listed on the WF version is as follows: Pork, seal salt, raw sugar and "spices" Smoked Speck is a dry-cured and smoked pork belly. Unit weight: 300 g. All pricing includes GST and is charged in New Zealand Dollars. By smoking this fine bacon to the standards of our Black Forest Ham we’ve created a style as versatile as it is delicious. A: 1000 Cameron Rd, Gate Pa, Tauranga 3112, A: 5/28 The Avenue, Albany, Auckland 0632. Add more wet chips, as needed, to keep the smoke up. Both variants include the skin, called pork rind. Your review *document.getElementById("comment").setAttribute( "id", "aab5ee73203cec9b1f6a6c757905d422" );document.getElementById("g4f178c104").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. The process of making bacon from pork belly is a fairly standard one. Chopped smoked speck adds a wonderful flavor to all your pasta dishes, Pizzas and salads. ADLER BLACK FOREST SCHINKEN is produced with carefully selected pork meat, which meets the highest standards. Required fields are marked *. Coat the belly in salts, sugars and spices (there is a lot of variation here). Bacon 5-6 lbs of pork belly 4 T dry rub 1/4 cup sea salt Prague Powder #1 (or other short-term curing salt) Smoked Speck is a dry-cured and smoked pork belly. Each brined slab is cured and the bones are hand-pulled leaving the savory and slight sweet rib meat. Your email address will not be published. The thickness of the meat requires curing for only about 8 days and a 2 day smoke. It looks like streaky bacon but the flavour is delicately amazing. I am not certain about the “Black Forest” part, but my guess is that, for this product, it refers to the particular spice rub used for curing. Smoke (or not). Black Forest bacon ( German: Schwarzwälder Speck) is bacon produced the same way, and comes in two categories: Durchwachsener Speck has several layers of meat, and half of it is fat; fetter Speck is almost completely fat. Let cure. I've search all over the freaking internet and I can't find a recipe for curing my own black forest bacon. Place the grill about a foot above that. Schaller & Weber Black Forest Bacon came from years of charcuterie experience.