German Speck Recipe
German · Cured Meat · 30 min total
German Speck is a cured, smoked pork belly that is typically sliced thin and enjoyed as a cold cut or used to add rich, smoky flavor to dishes. This recipe guides you through the traditional process of curing and cold-smoking pork belly at home.
30
min prep
min prep
20
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 lbs (900g) pork belly, skin on
- 3 tbsp (45g) kosher salt
- 1 tbsp (15g) brown sugar
- 1 tsp (5g) black pepper, coarsely ground
- 1 tsp (3g) juniper berries, crushed
- 1 tsp (3g) coriander seeds, crushed
- 2 bay leaves, crumbled
- 2 cloves garlic, minced
Instructions
- 1. Rinse the pork belly and pat dry. Score the skin in a diamond pattern with a sharp knife, cutting just through the skin.
- 2. In a small bowl, combine salt, brown sugar, black pepper, juniper berries, coriander seeds, bay leaves, and garlic. Rub this mixture all over the pork belly, including the underside. Place in a large resealable bag or dish, cover, and refrigerate for 7 days, turning every other day.
- 3. After curing, remove the pork belly from the bag and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels.
- 4. Place the pork belly on a wire rack set over a baking sheet and refrigerate, uncovered, for 24 hours to dry the surface. This helps form a pellicle for smoking.
- 5. Cold-smoke the pork belly at a temperature below 85°F (30°C) for 8-12 hours using wood chips like apple, cherry, or hickory. If you don't have a smoker, you can use a stovetop smoker or a grill set up for cold smoking.
- 6. After smoking, wrap the speck tightly in plastic wrap or vacuum seal and refrigerate for at least 2 weeks to allow flavors to meld. Slice thinly to serve.
Tips
- Use a digital scale for accuracy in curing.
- Speck can be stored in the refrigerator for up to 3 months, or frozen for longer storage.
- Slice paper-thin for best texture; a deli slicer works best.
- Enjoy on bread, in salads, or with sauerkraut.
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