English Bacon

Homemade smoked bacon made from fatty and well-cured pork flank.

Ingredients:

fatty pork flank mother

Procedure:

1. Place the fatty and well-done pork sides on the table, skin side up, and flatten them by tapping them with a wooden flat object
2. Remove the individual ribs down to the cartilaginous joints, but without deep cuts in the meat, then cut the meat into rectangular pieces weighing 1 kg
3. Place the pieces in a slightly heated smoker and smoke slowly for 2-3 days to make the bacon edible even without cooking.

Note:

For more on smoking, see our cooking school.