Paprika Bacon II
Last Updated on
Salted bacon wrapped in sweet paprika and smoked in a slightly heated smoker.
Ingredients:
Procedure:
1. Slowly cook the salted bacon until slightly softened, before heating the larger pieces in 40-50°C water for 30-40 minutes
2. Remove the semi-firm bacon from the water, let it cool and then weigh it down with a board to make it flat
3. Cut 300-500 g pieces from the completely cold bacon and brush them with paprika diluted in warm water with 2 beaten raw eggs
4. The coated pieces of bacon are then hung by the loops of twine on sticks and placed in a slightly heated smoker to dry.
Recommendation:
Salting bacon before smoking:Use thick, uncut pieces of bacon with the ends trimmed for salting. Coat the bacon with sufficient clean salt on both sides. The 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.
Note:
For more on smoking, see our cooking school.
