I pride myself to have mastered the art of smoking a German Schinken, similar as the Italian Prosciutto. The difference is that Schinken is cold smoked and dried and ready in about eight weeks, versus Italian Prosciutto is hung/dried for about a year
I watched many German YouTube clips, joined Social media groups about smoking meats, and developed my own method. I held on to this recipe for a very long time, and since I am traveling more, I thought it is time to pass it on.
You will have to follow many steps, also buy equipment to make Schinken. First, you will need a smoker. They can be bought at Costco, Sams, Lowes or Home Depot. If you don’t have any of these stores, smokers can also be found on Amazon.
I prefer Masterbuilt Electric smoker because they have a cold smoking attachment (see below).
The Smoking process:
The meat goes through this process to extract moisture and inhibit bacterial growth. The cured meat is exposed to smoke, which imparts the distinctive smoky flavor. If you are smoking the meat, it will take time, depending on the product hours to days. There is a trick is to expose the food to smoke. The food needs to be kept lower than 100 F. This is usually accomplished by keeping the food in an unheated chamber while smoke from the “Cold Smoking” attachment (see on Amazon below)
The cold smoking technique goes back a long way, and was often used to preserve meat through the winter when food was otherwise scarce. In Germany, farms and homes in villages often included a Smokehouse, a separate building for the purpose of smoking and storing meats.
Cold Smoker attachment:
Since I usually start smoking Schinken or Speck, and fish like Salmon or Mackerel early November, I had a lot of smoked goods as gifts for Christmas. I vacuum pack, so it will last least 6 month in the refrigerator. It taste great with my German Bauernbrot
You need curing salt. I can recommend to buy it right here:
If you have additional questions: