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This video is about the delicious speciality from Austria, loin bacon. For the meat, I used pork salmon from an open-air pig stable. The high fat content made it exactly the right meat for our plan. Recipe, per kg of meat 40g nitrite curing salt 5g black pepper 2g rosemary 5g cane sugar 3g coriander 1 clove of garlic 2 bay leaves (if you like it spicier, add chili) Finely grind the herbs and spices and spread on the meat. Then vacuum seal the meat and leave to cure in the fridge for 1 month. After the curing time, leave the meat in a cool place for 4 days to cure. Then it is smoked. 4 smoking sessions of 12 hours each are completely sufficient. After smoking, leave to mature for 2 months and the loin bacon is ready. I hope you have fun trying it out. Greetings from Solingen, your blauFeuer team Ilona and Marian For the search: #ham #hamsmoking #smokedham #coldsmoking #loinbacon #herbham #makeyourownham #bacon #hambacon