For pine bacon mix well all spices and put in a large container. Portion the meat, wash the loin and belly clean and then rub with spice-salt mixture.
It is best to immediately add the string for hanging. Now vacuum seal the individual pieces and place in the refrigerator at about 4 degrees for 14 days. Take the pieces out daily and massage or turn them a little.
After 14 days take out of the foil and hang up for 24 h at room temperature (approx. 18- 20 degrees) Attention to insects!!! Best in the cold season selche.
For cold smoking per KG meat 7 days a 12 h smoke. Now hang the meat in the smokehouse and smoke daily from 18:00 to 6:00 in the morning.
For the smoking flour, mix fine beech flour and a few pitchy pods from the stone pines. I use a homemade, well-functioning variant for the sawdust for smoking. So you can dose the smoke accurately and evenly.
Burning time up to max 26 h possible. The cold smoke may be max 18 degrees, otherwise the protein in the meat coagulates and could start to burn!
Once the smoking time is over, I let the meat hang in the smoker for another week. Draft should be given. Then vacuum seal the meat again and freeze.
If needed, take a piece out of the freezer, remove the bag, wrap with a piece of greaseproof paper and place in the refrigerator for a few days, depending on your preference.
Preparation Tip:
I have a Selchschrank built from solid pine wood itself simply class! Zirbenspeck self-smoked is of course unique and not possible for everyone but exceedingly delicious and easy, if space and possibilities exist.
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