Homemade Schinken or Prosciutto

Homemade Schinken or Prosciutto
Last year I tried myself at Schinken, the German version of Prosciutto. The difference is that Schinken is cold smoked and dried, versus Prosciutto is hung/dried for a year

It taste great with my German Bauerbrot I looked at many German YouTube clips and went on Facebook Groups that master smoking meats.

You need curing salt. I can recommend to buy it right here:

My experience is that Sams Club has the best meats, so I purchased 3 large pork loins for Lachs Schinken. It is a long process. There has to be a constant temperature anywhere around 45 to 50F. I have a large Masterbuilt smoker with a cold smoke attachment.

  • Cover the Pork loin with Spices and Curing salt (1/2 tsp per pound) for several days in a drying/curing process. Wash the salt off and pat dry with a paper towel.
  • Then beginn the cold smoking for 24 hours with a mixture of hickory and pecan or apple chips.
  • Hang the Schinken in a cool room for 6 weeks at ~ 45 F. 

It sure was an adventure, but it paid off mighty. Since I usually start early November, I had a lot of Schinken as gifts for Christmas. I vacuum pack, so they last about 6 month in the refrigerator.

I found a quality Prosciutto/Speck online, and you can order here:

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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