How to pickle bacon for smoking ?
Appetizers, Salads / / August 12, 2017
- Salt Pepper Spices
Smoked bacon, of course, very tasty product.There are several ways this smoking product.But as with any product, the fat before smoking it is necessary to salt.Since fat is quite fat product, the salt penetrates into it much harder than in the meat, salt and so it should be much longer.For smoking tight fit, elastic fat, but not with the abdominal portion.It must necessarily be fresh and a thickness of about 2.5 cm.
recipe salting before smoking fat is very similar to the recipe from the salting of meat, just different terms.Before pickle bacon before smoking, it is necessary to prepare the necessary utensils.It should be enameled, in any case not suitable galvanized utensils.Before salting the bottom of the container is poured a layer of mixture for salting.Before you put the fat in the dish, it should be slightly moistened with water, to make it better prosolilos.
pieces of bacon are placed skin down, and each ne
Approximate dates of availability for about two weeks.Before pickle bacon to smoked, cooked a special blend for prosola.Prosolochnuyu mixture can be prepared by the following recipe.Take about 1 kg of coarse salt, add to it 1 tablespoon of sugar, a teaspoon of allspice, cloves, ground bay leaf and other spices to taste.Optionally, you can add finely chopped garlic.
All the ingredients are thoroughly mixed and the resulting mixture poured by layers of fat.After it will stay in this mixture under the pressure of about two weeks, you can cut a piece of the middle part and a willingness to try.If prosolilos fat enough, then you are ready for smoking.Before smoked salt is necessary to clean off.