How to smoke bacon at home?

Passing by the shopping malls, we often hear vigorous persistent smell of smoked bacon. To resist this temptation is simply impossible. But is it difficult to cook his own at home? Try to figure out how to smoke the bacon.

Of Course, the biggest advantage would be that you prepare yourself and are in control of the process – a dish at home always tastes better. The second time, when buying of fat you choose a quality product, and this is half the battle. Finally, another advantage – seasonings, they can also be chosen independently, according to your taste.

Smoke in several ways. If you don't know how to smoke the bacon in the smokehouse, you can use the recipe of the inhabitants of Transcarpathia – for this recipe the bacon is very tasty. For this you need to choose a piece with layers of meat and cut it into large pieces – width of ten centimetres and a length of about twenty-five. The pieces are cleaned from the straw, scraped the burnt places and covered with salt in a barrel. Need to add salt very generously, and lay the cloth down. Thus fat should proclivities twenty days. Over time, the fat is cleaned from the salt and hung for a day to drip off excess liquid. In the smokehouse, hang it apart that the pieces do not touch each other. Fires, firewood, sprinkled with wood dust to the fire came and the smoke. The temperature should not be high – preferably about thirty degrees. In this state, under the smoke of the fat survive the day. After the appearance of Golden brown, it can be removed is.

If you do not know how to smoke the bacon in this way, you can make Smoking in the convection oven. To do this, take a pound of the fresh product, salt, selected spices, liquid smoke and alder chips.

Fat is better to choose on the market, but do not hesitate to ask a veterinary certificate. Well, if fat is with layers of meat, this so-called belly bacon-fat cut from the belly. Some owners do not shoot from the flank podczerwieni – a good piece of meat that “attached” to fat. When smoked, this bacon is especially delicious. Before cooking the fat, you need to clean knife, to scrape with his weather-beaten place, remove any excess. Then cut it into small pieces. Every piece of bacon you need salt salt coarse and salt have many – fat excess salt do not absorb, but insufficiently fat may spoil the taste after smoked. After salt fat you need to sprinkle pepper – black or red, if not – paprika. After this procedure, the fat becomes unusually beautiful color. Finally, the fat sprinkled with various spices-thyme, rosemary, sage, nutmeg, oregano. Each of these spices give the bacon a wonderful flavor that to resist would be impossible.

After the fat is processed, it needs to be put in a cold place for a couple of days, so it got soaked. Twelve hours before you are going to smoke the bacon, it needs to be lubricated with liquid smoke with a brush.

Separately in a bowl of water (not necessarily warm) leave to swell one packet of gelatin coronagraphy, then add red pepper and mix everything. In the mixture that is obtained, omit the bacon for a few minutes.

Now proceed to work with the convection oven. Before you smoke the bacon on the bottom aerogrill put alder chips and wetted it with water.If there is no alder, can I use Apple chips. The fat is spread on the grate of the grill, bring the temperature to sixty-five degrees at this level will hold the fat up to three hours, periodically checking availability. After some time, the fat is ready.

Fans of Hiking cooking, collecting recipes-smoked bacon for them – the signature dish for any occasion.