Tuesday, September 11, 2012

Mosefund Speck di spalla/schulterspeck

I just realized that I posted about this as a 'before' item as well as used it as the header pic for the blog without posting the results.  Sorry about that.  So, after a touch under 4 months, it was ready.  Really not much I can say about it, that the picture can't tell you.  It tastes just like it looks......amazing.  The recipe is different from my normal speck made from a ham.  This has just fresh rosemary, allspice and garlic.  Nice and austere.  It was smoked for the typical 5 days using beech dust.  I'm starting to believe that the wood used for smoking really does make a huge difference.  Everything I've smoked with beech tastes exactly like what I ate in Ortisei.  I don't suggest any other wood if you're doing this at home.  This is really quite simple(casing aside, read the original post to see why it was cased), start with top quality raw ingredients and anyone can produce the same results.


  1. You really should provide bibs with your posts. Just sayin'. This looks fantastic! I need to find a source for beech wood, however.
    I received a huge treat today - a friend went hunting and brought me a deer liver and heart. The liver weighs 4 lbs.! I have a Venison Pâté de Grandmére started - liver and pork butt/fat/venison heart fat - sitting overnight with herbs and salt. I just had to have a few slices of the liver, fried, for dinner. Delicious!
    Thanks for all your great recipes and tips.

  2. Scott, I love your blog. I've been lurking for about a week and have learned more from yours and Jason's blogs than I have from searching around. Thank you for doing this.

    Gayle, I just ordered a 1 cubic foot box of beechwood chips and chunks from smokinlicious.com. I had the package in 2 days.

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  4. Hi Scott, through curedmeats.nlogspot.com I understand that you have successfully converted a beverage fridge into a curing chamber. Can you please make a blog on this.

    Love your site!! Charlie


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