Making smoked bacon

Name: Making smoked bacon
Total time: 720 s
Yield: 2+
Cuisine: British
Ingredients: Bacon; 10 %salt; 1,5 % garlic; 0,5 % sugar; 1 % ground pepper

Dear Chef @dearchef

Making smoked bacon

Saved

Ingredients

12 mins

Bacon
10%salt
1,5% garlic
0,5% sugar
1% ground pepper

Saved

Steps

12 mins

1

Preparation - salting
let's prepare the Brine for the bacon,
the ratio is: on 100% bacon:
10% salt: 1.5% garlic: 1% ground hot pepper: 0.5% sugar
(maybe 0.25% pepper)
Clean and grind the garlic and mix it with the other ingredients.
Rub the bacon well with the brine and put it in a large dish.
The bacon stays in the brine for 21 days, and during that time we pour it 1-2 times with
with the water she released.
2

Desalination and straining
Wash the bacon and leave it in cold water for 12 hours.
Put the hooks and hang the bacon in the smoker to stand for 12 hours so that it drains.
3

Smoking and drying
1st time, we smoke beech wood during the day and add sawdust to the fire for color.
2nd time we also smoke.
3rd time as needed (color of bacon, temperature,...)
The bacon is dried in the draft and cold for the next 30 days or more.