In this article, you will learn how to make your own karreespeck. With moderate effort, you can achieve a delicious result.
Karreespeck is one of the most delicious types of bacon. The lean loin and harmonious seasoning create a full-bodied flavor that is never too overpowering. Whether served cold with bread, cooked or eaten on its own, your Karreespeck is extremely versatile.
If you enjoy smoking or curing meat, you will also find other recipes from me, such as whisky ham, pork tenderloin and smoked ham recipes.
Want to learn more about ham? No problem, I wrote down all my knowledge in my ham book. Interested? Then click here.
But now enough talking…
Here you can find the complete karreespeck recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Karreespeck – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
- 100% pork neck with fat and rind (1000g)
Spices per KG mass
- 29.5 g salt
- 2.5 g Cure #1
- 3g sugar mixture (1.5g dextrose, 1.5g sugar)
- 2.5 g black pepper
- 2 g caraway seeds
- 1.5 g coriander
- 1.5 g paprika powder
- 1 g garlic powder
The equipment to make karreespeck
Place to dry and mature the ham
To age the ham, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured hams in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Spice grinder/ mortar:
Freshly ground spices taste best. But of course, you can also use ground ones. It is best to use a spice grinder. Alternatively, you can use a mortar. You just need to take care, that the spices are completely ground.
Smoker oven
You need the smoker to smoke your karreespeck.
Smoking auger and smoking flour
The smoking auger burns for approx. 12 hours. This saves you having to constantly refill the smoking flour.
Karreespeck – Step-By-Step Instructions
Follow these simple steps to prepare your karreespeck to perfection.
1. Coarsely grind all the spices in a mortar. You can also use a spice mill for this. It is important to break up the juniper berries.
2. Sprinkle the spice mixture over the meat and distribute the spices evenly on all sides of the meat.
3. Place your pork neck in a bag. Make sure that all the spices end up in the bag.
4. Vacuum seal the meat.
5. Place the bag in the refrigerator for the minimum curing time (1.5 days per cm of meat thickness). Turn the bag over occasionally. You can cure your meat for longer, but not for less time. My piece took about 2.5 weeks.
Book recommendation: The Full Guide On Making Dry Cured & Cooked Ham Easily At Home – Step-by-step instructions & 28 delicious recipes
6. Now pat the meat dry with a kitchen towel. I also remove most of the spices. This reduces the risk of your karreespeck going moldy.
7. Then insert a hook into the cured meat. This will make it easier to hang up afterwards. Alternatively, you can tie the karreespeck with kitchen twine and hang it up.
8. Now hang the karreespeck in the refrigerator/cellar/maturing cabinet to dry. It is important that the humidity is 75-80% and the temperature remains below 15°C. My piece took about 1 week, as I also cold-smoked the pork neck.
Important: The better the humidity can be controlled, the more evenly the karreespeck will dry. If it dries too quickly, this can lead to a dry edge.
9. Optional: You can now hang your karreespeck in the smoker and cold smoke it. I did this in 3 stages. That means 8 hours of smoking and 8 hours without smoking. The temperature should ideally be between 15 and 20 degrees Celsius.
10. Hang the karreespeck in the refrigerator/cellar/maturing cabinet to mature. This will develop more flavor. I let my piece mature for about 1.5 months.
11. Your karreespeck is now ready. Enjoy!😄
Frequently asked questions
What is the shelf life of your karreespeck?
Your karreespeck will keep for about a week in the fridge. The alternative is to vacuum-seal the karreespeck in portions. It should keep for 2-3 weeks in the fridge once vacuum-sealed. You can also freeze it. This increases the shelf life many times over.
How can I tell when the karrespeck is ready?
It should be firm and dry, but not rock hard. It should barely yield to light pressure from your finger.
How long does it take for the karreespeck to mature?
Depending on its size and the air temperature, approx. 6–12 weeks, sometimes longer.
At what temperature and humidity should I dry my karreespeck?
The ideal temperature is 12–15 °C with a humidity of around 70–80%. It is important to ensure good air circulation and to check regularly for mold.
Can I freeze my karreespeck?
Yes, you can—it is best to cut it into thin slices and freeze it in portions. When thawing, store it slowly in the refrigerator.
How many smoking cycles are necessary?
Three to five smoking cycles are standard, with rest periods in between. This allows you to control the flavor and intensity well.