Mangalitsa Bauchspeck (Belly Speck) - Shelf-Stable, Ready-To-Eat

Photo: Heath Putnam

Ingredients

100 pounds de-ribbed& beveled Mangalitsa bellies

2 1/2 pounds salt+ 4 oz Sure Cure (6.25%% nitrite)

12 ounces brown sugar

4 oz# 14 Black Pepper

4 ounces Ground Corriander

4 ounces Ground Ginger

2 ounces Granulated Garlic

2 ounces Crushed Juniper berries

Preparation

Rub both sides of each belly, stack in vat meat to meat, skin to skin for 3 to 4 weeks (10 days if bellies are previously frozen and thawed).

Brush off excess cure mixture.

Hang on smoke racks and cold smoke for 6 hours. We use applewood.

Let hang to dry age, approximately 6-8 weeks.

Comments

Permalink Bol
November 5, 2012

Hi, Thanks for sharing your recipe. I have a couple of questions.
Firstly, can I cure the bellies in zip lock bag in the fridge? If so how long. I use both frozen and fresh bought bellies.
Secondly I have an electric smoker that can go down to 38C/ 100F. Can I smoke it at that temperature?
Thirdly, I live in Australia, what kind of drying environment and temperature would you recommend. I do have an old fridge that I have dried pancetta in before. Would that suit?. Does there need to be humidity involved in the drying process?

Thanks.

I am looking forward to making some this week.

Regards,

Bol

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About

This recipe make a shelf-stable bacon. It can be sliced and eaten without cooking. While the belly ripens, the meat breaks down and it develops intense flavor, like that of a prosciutto or country ham.