Smoked Bacon
Smoked Bacon
15 Jan 2025
By
Borniak
Views 21
Prepare homemade smoked bacon in the Borniak smoker! A traditional recipe for a perfect flavor – from curing to smoking and roasting or boiling.
INGREDIENTS
- 1 kg of raw bacon
- 18 g of curing salt
- 6 peppercorns
- 3 allspice berries
- 2 bay leaves
- 2 garlic cloves
TOOLS
- Vacuum bag or airtight container
RECIPE
Curing:
- Wash the bacon thoroughly and pat it dry with paper towels.
- Rub the bacon with curing salt, ensuring the entire surface is evenly coated.
- Place the bacon in a vacuum bag or airtight container and seal tightly.
- Store in the fridge for 5 days at around 5°C, turning the bacon daily to evenly absorb the spices.
Smoking:
- Remove the bacon, rinse it under cold running water, and pat dry with paper towels.
- Let the bacon rest for 12 hours at 15°C to "set."
- Hang the bacon in the smoker, turn on the dryer, and set the temperature to 50°C until the internal temperature reaches 30°C.
- Rinse the bacon under running water again and pat dry gently.
- Allow the bacon to set for 12 hours at 15°C.
- Hang the bacon in the smoker and set the temperature to 50°C, drying until the internal temperature reaches 30°C.
- Turn on the smoke generator and set the temperature to 60°C.
Roasting or Boiling:
Roasting:
- Smoke the bacon for 3 hours until it turns light brown.
- Turn off the smoke generator and set the temperature to 90°C, continuing to cook until the internal temperature reaches 72°C.
Boiling:
- Heat water in a pot to 85°C.
- Place the bacon in the water and boil for 1 hour, maintaining the water temperature.
- Boil until the internal temperature of the bacon reaches 72°C.