How to smoke bacon?This issue is of concern to many gourmets and lovers of this wonderful product.Now this process can be organized without even leaving home, the benefit, there are several methods available to everyone.We invite you to learn how to smoke the bacon home.
method number 1
Training will require you to 10 minutes, and all the cooking takes 2:00.But note that before proceeding directly to smoking, fat will have to withstand the cold for about a week.So, we need a piece of bacon with layers of meat, weight take it to five kilograms.The thicker and fatter piece is, the better.On this amount of fat you need to take 50 grams of fine salt and 2 h. Liter.large, 50 grams of sugar (preferably brown), maple syrup (can substitute honey), two cloves of minced garlic through a masher.Mix the salt, sugar, maple syrup (honey), garlic and how to rub brisket.Do not worry if you can not lubricate every millimeter - in the cooking process the brine fluid fills the entire surface.Now, put the bacon in a bag or wrap in foil and place in the refrigerator.
need to check every day to make sure that the resulting brine is filled in all areas and properly infiltrated fat.On the seventh day, before the fat to smoke in the home, remove it from the package (foil) and washed under running water.For the best use of smoking chips cherry or apple tree, that it will give the product an intense aroma.Smokehouse is simple: in an enamel or steel cookware is placed on the bottom of the chips, set lattice, which is necessary to lay out the fat, cover and put on fire.
How to smoke bacon, depends on the thickness of the piece.Be prepared that the room is smoky, so the kitchen should be equipped with a powerful extractor.But it is better to make this procedure outdoors (in the courtyard or on the terrace), using the barbecue.
method number 2
Another option is to smoke the bacon home.It involves the use of onion peel, which must first accumulate.Just need to process large kettle or deep pan with thick walls, as well as salt, water and belly (or fat from another part of the pork carcass).Prepare the brine: a liter of water to breed four tablespoons of salt.Lard need to cut into slices 3-5 cm and place them in a single layer on the bottom of the vessel, which will be smoke.Then pour the prepared brine so that it completely covers the product.Top just throw Zhmenya washed peel of an onion.
pan or kettle on the stove is installed.The brine must boil and boil the fat about 15 minutes.Then, the fat should be removed and an incision in each piece three times, rub with pepper, garlic and other spices favorite, put them into a jar and pour the brine, put into the refrigerator for a day.This product is very similar to smoked bacon and color, and taste.This method of cooking housewife happy to use as the fat smoke in the home is not always comfortable because of the smoke.
