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 tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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