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.