Homemade smoked bacon
Cooking smoked bacon at home is not as difficult as it seems at first glance. The main thing in this business is your desire to create something worthwhile, everything else is trifles. For this activity, you will need 2.5 kg of bacon, salt, sugar, a container for pickling, apple sawdust and a smoker.
A few tips:
- Take not for the first time a large number of bacon
- Too much heat can ruin the product;
- If desired, a variety of spices and spices can be added to the salting mixture, maybe even maple syrup;
After you have prepared smoked bacon once, subsequent times will not be so difficult.
You can conditionally divide this process into three stages - salting, smoking, cutting and packaging.
salting
Buy 2.5 kg of the muscular part of the pork belly with layers of fat (bacon), take salt and sugar. Also a large container in which the bacon will fit completely.
whole pork belly (if you buy a whole belly you get two 5 pound bars), salt,
Salting mix
45 grams of salt, 22 grams of sugar, 5 grams of pink Himalayan salt
Mix all ingredients well. Pink salt can be replaced with any other salt. Take a container, put it in it and sprinkle it evenly on all sides with the resulting mixture of sugar and salt. Cover the container with a lid and turn over for 5-7 days so that the bacon is evenly salted.
After a week, remove the bacon from the brine and rinse thoroughly, then leave the product overnight to dry in the refrigerator (do not cover it with anything). An alternative solution would be drying with a fan (3-4 hours). Properly dried bacon will have a thin crust.
Smoking
Smoked bacon works best with the maximum amount of smoke and minimum quantity heat. Because of this, it is better to make bacon in winter than in summer. But with the right heat, it doesn't matter what time of year you cook the bacon.
Smoked bacon on apple sawdust is very tasty. In total, the bacon should be smoked for 90 minutes at a maximum temperature of 150 degrees. It is best to smoke the product with the skin down. Immediately after you pull the bacon out of the smoker, remove the skin from it.
Sliced bacon.
After the smoked bacon is ready, you should freeze it slightly, then chop it thinly. It is best to cut the bacon until translucent and divide it into portions, which are then wrapped in film or in a suitable container. If you have the opportunity, pack the bacon in vacuum packaging, this will significantly extend the shelf life of the product.
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How to do delicious bacon. Step-by-step instruction.
Why do we love bacon? He is divine. But I've heard that homemade bacon will outshine any supermarket-bought one.
It would seem that perfection cannot be improved - but people stubbornly say that it is possible. I suggest checking these words.
How to make delicious bacon 1
Step one: buy meat.
We go to the nearest location where you can buy meat. I think you know where it is. In the location we are looking for pork belly. It reaches 50 or even more centimeters in length and about 20 centimeters in width. You can easily recognize her: she has a characteristic bacon-like slit. It is very important that there is also skin on the brisket. And yes, the brisket, of course, must be fresh.
Bought a brisket - bring it home. It is obvious.
Step two: pickle.
It's simple too. People used pickles to preserve meat before they had refrigeration. It is also more difficult for unwanted bacteria to multiply in pickled foods. But today, since we have such a wonderful thing as electricity, marinating food does not come in handy very often. And pickling also works in an interesting way: the salt sucks the liquid out of the meat, and this makes its aroma more intense.
To marinate your brisket, you will need:
- 4 cups of salt;
- 2 cups of sugar.
- And you can add whatever you want: black pepper, garlic, Bay leaf- a lot of spices, stick your favorite. Fantasize.
Whatever you add will somehow be felt in the taste of your bacon. Rub the spices into the brisket, don't forget the salt and sugar, then put this rather worn-out piece of meat in a zip-lock, and the zip-lock in the refrigerator. Now relax, and calmly live at your normal pace for the next week. Periodically look at your semi-finished product, drain the liquid and turn it over.
After a week, take the brisket out of the refrigerator, rinse and wipe dry. Chances are good that you will notice that it is very similar to marinated meat.
Now, without the zip lock, leave the brisket in the fridge for another day. For what? So that a film forms on it - such a sticky, sticky layer that covers the meat when it hardens. It sounds so-so, but you need the film.
How to make delicious bacon
Step three: smoke.
This is the last stage, the most intricate and thorny. The bacon should now have its proper flavor and texture. If you have a grill, then you are in luck. If you don't have it, borrow it from a friend. If a friend doesn’t have one either, then at least make a brazier - smoke and coals are important here, so maybe something worthwhile will come out. If it’s really a disaster, you can try to dry it in the oven: I read that they do it - but it will be some kind of sad, not at all the same winter version bacon. At least liquid smoke add.
It's important to remember that you're just smoking bacon, not cooking it the usual way. Use half as many coals as you normally would, so you end up with bacon instead of kebab. The coals can be moved aside and thrown over a few pieces of raw wood and left there for half an hour to get a good smoke. Make sure that the temperature does not rise too high, and the coals do not smolder too actively. Place the brisket skin side up on the grill. Remember what I said about tape? It will help the meat get the right smoky flavor.
Cover the brisket with a lid or something and see that there is enough smoke - and so for the next two hours - do not forget to add coals and damp wood as needed. Everything about everything, as I said, will take a couple of hours - do not go far from the grill, do something pleasant.
After two hours, remove the bacon from the grill and boldly cut off the skin from it. Hurry up to do this while she's warm, and try not to take too much fat off her.
If you did everything right, you will end up with breathtaking man-made bacon on the exhaust. Cut it into pieces of any thickness and cook in any way. In the refrigerator, this joy will be stored for a week, in the freezer - more than one month.
And yes, before I forget, one more thing. When you fry your bacon in a pan, a lot of fat will come off of it - don't you dare just wash it down the sink! Bacon fat is unimaginably delicious - it's like flushing down the sink liquid gold. Instead, place it in an airtight container and refrigerate. You can use it different ways. Fry eggs? instead of vegetable or butter- bacon fat. Make popcorn? On bacon grease. Any dish you've cooked in butter before, you can cook in bacon grease. Pasta, salad dressing and even toast. Delicious. Attention! If you have vegetarian friends and girlfriends, they should not be fed.
Bacon is special meat product, Part pork carcass without bones and cartilage, from the side of a specially fed animal. Layers of meat in bacon are interspersed with thin layers of fat. Bacon is used for cooking various dishes: scrambled eggs, sandwiches, various snacks, salads, soups, etc.
You can buy ready-made cooked smoked bacon or cook it at home, so you will be sure of the cooking methods and quality.
We will tell you how to cook bacon at home, these recipes, one might say, are traditional for our rural residents, time-tested methods and technologies.
Pickled homemade bacon
- raw pork bacon with skin - about 2 kg;
- table salt - about 500 g;
- dry ground spices (coriander seeds, cloves, bay leaves, black pepper, etc.);
- garlic;
- juniper berries - 10-20 pcs. (if you find it).
We will need a container the size of a piece, preferably with a lid (enamelled or plastic). If necessary, cut the meat into smaller pieces so that they fit compactly in the container. Mix salt with spices, add crushed juniper berries. Sprinkle the bottom of the container and lay the pieces of bacon. Sprinkle them generously with a mixture of salt and spices. Add chopped garlic, cover the container and place in the refrigerator. It will be even better if you put boards with oppression. After 24 hours, we drain the released liquid. We fall asleep again with a salt mixture. Repeat the cycle twice more, each time draining the juice that stands out. After 4 days, salted homemade bacon is ready.
Making baked bacon at home
This recipe is good for family holidays.
- raw pork bacon with skin on;
- garlic;
- dry ground spices (black and red pepper, coriander seed, etc.);
- table salt.
bacon in the form large pieces sprinkle with a mixture of salt and dry spices, stuff with garlic and pack each piece separately in foil. Bake in the oven at a temperature of about 180-200 ° C for 40 minutes. Even in the process of cooking, a wonderful, incomparable smell will spread around the house, your family will happily inhale and swallow saliva in anticipation of the meal. Before slicing, baked homemade bacon will still need to cool at least a little. Cut it into thin wide slices and beautifully lay out on a serving dish. Decorate with greens. We eat with restraint - flies away at the moment.
Boiled Homemade Bacon - Recipe
- raw pork bacon with skin (brisket, undercuts, just bacon);
- dry spices;
- onion peel;
- fragrant greens (parsley, cilantro, dill, etc.);
- garlic;
- salt.
Bacon (or whatever you are cooking), cut into large pieces, stuffed with garlic and boiled in a small amount water with onion peel and salt (salt should be 2-3 times more than in the soup). Cook for 40 minutes. 15 minutes before the end of the process, add spices and herbs. Cool in the broth, then remove and put under oppression for at least 2 hours.
Homemade marinated bacon
- bacon or brisket with skin - no more than 2 kg;
- sugar - 2 teaspoons;
- salt - 2 tbsp. spoons;
- dry spices (see previous recipes above);
- natural fruit vinegar 3-5% (preferably light wine) - 3-5 s. spoons;
- lemon and/or lime juice;
- rum, table homemade light wine or grape brandy - 60 ml;
- garlic;
- fragrant fresh herbs, including blackcurrant leaves (but not onions).
We stuff bacon in the form of large pieces with garlic, put it compactly in a cramped container and pour the marinade prepared from the remaining ingredients. Cover the container and place in the refrigerator for 3 days. In the process of marinating, we turn the pieces over, when the bacon is ready, remove and put under oppression. To give a pan-Asian touch of taste, you can add a little to the marinade. soy sauce. Marinated homemade bacon is already ready to eat, but if you want, you can now bake it (see above) or smoke it using natural fruit sawdust (smoking, in general, is a separate topic).
Good afternoon, Orthodox, and also all the rest who believe in the big bang theory.
I did not indicate the faithful for ethical reasons, since the main character of the post will be pork.
I believe in God, not in a trinity, not with horns, not with a suitcase of money, but simply - God. The one who was able to show imagination and came up with a pig. Yes, raw foodists will forgive me, but I consider those who do not eat meat to be flawed people, to some extent. Man, by nature, is a predator, this fact is given out even by his teeth, which means that a person needs meat for normal life. Good pork belly- This is a pill for many diseases. Eating meat and lard is not only tasty, but also extremely necessary. Especially the inhabitants of Siberia. For me, fat is a kind of "non-freezing". I ate a sandwich with homemade bacon in the morning and no frost for anything! In addition, and this is probably the most valuable thing - it is amazingly delicious.
Fragrant, absorbing the smells of rosemary, laurel, hot and allspice, flowing with a tear after a freezer, cut thinly, which is translucent through, a piece of homemade bacon, and on fresh black bread, and under vodka smoothly pouring from a sweaty old grandmother's decanter ... Isn't this the real thing, unwashed by domestic troubles, work, nerves wasted (I'm talking about football), true , crystal clear male happiness? Undoubtedly...
Pork belly without bone, with skin, 3-4 cm thick and 20x30 cm in size (rectangular piece) - 1.5 kg
Husk from at least 2 kg of onions
4 bay leaves
10 allspice peas
10 black peppercorns
1 teaspoon dry chili flakes (or red hot ground)
2 medium carrots
1 medium onion
1 head of garlic
2 sprigs fresh rosemary (can be replaced with 10 juniper berries)
Dill and parsley stalks (if any)
1 st. a spoonful of coriander seeds
5 st. heaping spoons of sea salt
Pot for 4-5 liters
Oppression
Twine, twine or strong bandage - 1-2 meters
To start
Wipe the brisket dry with a paper or regular towel. Place skin side down on a cutting board. Make punctures from the side of the meat with a thin narrow knife and stuff with garlic. Garlic can not be spared.
Prepare brine: boil 4 liters of water, add to boiling water onion peel, peeled carrots, onion and stalks of bunches of fragrant herbs. Boil 30 minutes. Remove vegetables and stems of dill and parsley. Add all the salt. Rub the brisket with salt from the side of the meat, roll into a tight roll and tie with twine. Tighten the ends of the roll especially tightly so that the juices do not come out.
boil bacon
Dip the roll into the boiling brine. Boil for 40 minutes, then add all the spices and fresh rosemary. After that, turn off the fire under the stove and leave the pan on the stove for 2-3 hours, until it cools to room temperature. Remove the pan in the cold for a day. You can put it in the refrigerator, or you can put it on the floor by the balcony door.
Condition the bacon
Take the roll out of the pan. Dry with a paper or any other towel and put under oppression in a cold place for another day. By the end of the day, the bacon is ready!
Cut off a slice of black Borodino bread. Remove twine from bacon. Slice the bacon thinly. Pour 50 grams of vodka, or rather, put bacon on bread, sprinkle with a little coarse salt, pepper, drink, grunt, have a bite.
And understand that life is good! A good life is even better!
Note:
To dill stalks, etc. herbs did not scatter all over the pan - tie them with a thread, or fold them into gauze and tie them in a knot. After boiling, let cool and squeeze into brine.
Shelf life in the refrigerator - 2 weeks
Shelf life in the freezer - eternity
For those who like it spicier, you can rub the spices broken in a mortar into the meat until the brisket is rolled up.
The main part of the fat is rendered during cooking into brine, so this bacon can be consumed even by those who do not like themselves and are on a diet.
For all lovers of delicious food, not only at night.
In the wild, this animal lives on almost the entire Eurasian continent. Small herds congregate in places where vegetables accumulate, and graze there until the area turns into a wild desert. Bacon is hard to tame. This is a freedom-loving and wayward animal with a very difficult character. The most tender meat in young males;)
So. We need to either tame and feed the young bacon, or go hunting. It is worth noting that these are strong and fearless creatures that can spoil a lot of nerves for inexperienced hunters.
In order for the meat to be tasty and juicy, you need to fulfill a couple of conditions:
1) Do not use the meat of old individuals. It is tough and not so tasty;
2) The death of the animal should be as quick and painless as possible. But don't use poison darts. However, if dinner is being prepared for the mother-in-law, options are possible.
What do we need to work?
1. Meat of young bacon in the amount of 2.2 kg.
2. 2 cups of salt. You can take three. One glass will go to create a protective circle. Then the evil creatures will not be able to prevent you from finishing the job.
3. Sugar. Take a standard glass.
4. Salt, 10 teaspoons. Yep, salt again. Now we will explain everything.
5. A canister of gasoline, matches.
We are interested in bacon having meat layer sufficient thickness. Salt, brown sugar and glamor pink salt Mix and rub over bacon. After that, put a bowl with a small piece in the center of the circle of salt. We open the circle. Hungry creatures, driven by a lust for blood and flesh, will enter the circle. We quickly sprinkle the exit with salt, douse them with gasoline and burn them.
Now no one will bother us. Bacon, rubbed with a sugar-salt-glamorous mixture, is sent to the refrigerator for a week. At the end of the period, they are washed and dried. Many people like the same version, but in a smoked form.
