Mix all the spices and crush them with a pestle and mortar. Portion the pork loin or belly as desired and apply 50 g of the mixed spices (curing mixture, per kg of meat) to the meat and rub well from all sides.
Put every single piece of meat in freezer bags and place them in the fridge. Cure them for 7 days per kg. The optimal temperature is between 4 and 6°C (39-42°F).
Very important is to turn the meat every 2nd day, to ensure that it cures equally.
After the 7 days (per kg), rinse off the excess salt under cold water and blot dry the meat. Put it back to the fridge, this time without a bag, and let it air dry for 2 days.
Place the cured meat in the smokehouse, or any container, which is suitable for cold smoking, and smoke (not higher than 25°C / 77°F) the meat for 5 – 7 days, depending on which intensity of smoke and colour you like.
Very important is that the future Speck needs a 12 h break after 12 h of smoking (one day of smoking consists of 12 h smoke and 12 h break).
Finally hang the Speck at a cool and aired place and let it ripen for 2-3 weeks.
Enjoy and stay tuned!
Pork loin or belly
Seasoning per kg of meat:
5g white pepper
1,5g juniper berries
2g brown sugar
1g garlic powder
10g curing salt
1/2 bay leaf
Used tools & products:
Cold Smoke Generator: http://amzn.to/1jvUaoD
Global Knife: http://amzn.to/1ZhPumv