2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Smoked and salted bacon is one of the favorite little things during the winter months. It is cut into thin pieces and can be flavored with garlic, paprika, salt, pepper, bay leaf and cloves. The bacon is smoked on sawdust smoke and stored in a cool place where there is no moisture.
Before smoking the bacon, cut it into pieces. They can be in the form of a square or a rectangle. Then the bacon is salted. For this you need a deep wooden bowl, salt, black peppercorns, bay leaf, cloves and garlic cloves.
To determine the amount of brine, put the bacon with the dish and pour water over it. The water should cover the bacon. Then pour the water into a measuring cup and calculate the amount of salt, water and spices.
Boil the brine in a saucepan, adding 150 grams of salt, 1-2 bay leaves, garlic cloves from 2 small heads of garlic or 1 large head of garlic, 2-3 cloves and 5 grains of pepper to 1 liter of water. When the brine is ready, lift it from the hob and wait for it to cool.
When the brine cools, pour it over the bacon that you previously put in a wooden bowl. Bacon is best salted if you turn it over every day. In about 3 weeks it will be ready. When the bacon is ready, take it out and rinse it with lukewarm water. Hang it to drain for a day or two. It is now ready for the next step, namely smoking.
The bacon smokes the smoke you created with sawdust. They must be made of pure wood, not chipboard, not treated with chemicals and the wood must be dry.
The temperature at which bacon is smoked is from 20 to 25 degrees. The duration is several days. The room must be tightly closed so that no air enters from the outside and the temperature in the smoking room is not disturbed.
Smoking the bacon continues until it acquires a golden color. While hot, roll in a mixture of garlic powder or crushed garlic and paprika.
It is good to store smoked bacon in a dry and cool place, hanging.
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