Czech bacon
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Production of homemade bacon by smoking.
Ingredients:
Procedure:
1. Only rinse the bacon, which has been dry salted for 14 to 21 days, in cold water, let it drain
2. Then hang the bacon on hooks, put it on sticks and put it in a heated smoker
3. Smoke at a temperature of 50-60 °C, using hardwood smoke, for 6-8 hours, until lemon yellow in colourSalting bacon before smoking:
For salting, use thick, uncut pieces of bacon with the ends trimmed. Rub the bacon with sufficient clean salt on both sides. The salted bacon is then flattened in a dry place on a clean wooden base, which is also supported by a wooden square. Place the bacon pieces on top of each other in a border. The room temperature should be +
4 to +
6 °C. The curing time is 14 to 21 days.
Recommendation:
If the sawdust is too dry, sprinkle it with a little water so that it does not burn quickly and the bacon does not sweat.
Note:
For more on smoking, see our cooking school.
