I have been so blasted busy the past few weeks I almost forgot to post this, until I just saw Art's post about the Pancetta.
After drying in the fridge for about a month and testing, it was dense enough, but I wanted a bit more smoke flavor. Since it was a nice cool morning, I decided to give the Wangenspeck a second smoke (it originally only got hot-smoked).
![](https://lh5.googleusercontent.com/-6v0tcL6IfFI/UZzFD5Axh8I/AAAAAAAAFE0/JFqXxQQ8k1g/s640/WANGSPK8.JPG)
After about 4 hours of cold smoke... ah yes nice and smoky, but no too smoky. It went back in the fridge to rest for another day or so.
Time to slice...
![](https://lh3.googleusercontent.com/-3V98pfbLwHo/UZzFEHNC_oI/AAAAAAAAFE0/Wf92DeUNKCg/s700/WANGSPK9.JPG)
Wow is this stuff good! Nice and dense from the 1-month dry age with a nice hint of the juniper berries & pepper throughout. It can be cooked if you like, or as with other German bacons it's traditionally sliced very thinly and served as-is on dark bread with cheese.