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Homemade bacon, two types: raw smoked and boiled smoked bacon. Ingredients for boiled smoked bacon: 1. Pork belly - 1000g 2. Nitrite salt (0.5-0.6% sodium nitrite) - 12g/kg 3. Table salt - 24g/kg 4. Ground black pepper - 4g/kg 5. Paprika - 4g/kg 6. Coriander - 2g/kg 7. Dried garlic - 2g/kg 8. Ground cumin - 1g/kg 9. Sugar - 3g/kg Ingredients for dry-smoked bacon: 1. Pork belly - 1000g 2. Nitrite salt (0.5-0.6% sodium nitrite) - 36g/kg 3. Ground black pepper - 4g/kg 4. Paprika - 4g/kg 5. Coriander - 2g/kg 6. Dried garlic — 2g/kg 7. Ground cumin — 1g/kg 8. Sugar — 3g/kg Technology for b/c bacon: Rinse the brisket, you can cut off the skin. Rub with salt and spices. Wrap in a bag or vacuum and leave in the refrigerator at a temperature of 2-4C for 10 days, periodically turning the pieces (every 2 days). Then rinse the pieces well with warm water, wipe dry with a towel, hang at room temperature for 1.5-2 hours. Heat treatment: Turn on the lower, upper heating elements and convection, bake at 100C in the oven for 60-120 minutes depending on the size of the pieces. The moment of readiness is when the temperature inside the piece reaches 68-70C. You can smoke immediately after heat treatment, without cooling the product, with cold smoke at a temperature of 20-25C for 3-4 hours. After smoking, hang in a cool, ventilated room for 3-5 days. Technology for smoked bacon: Rinse the brisket, you can cut off the skin. Rub with salt and spices. Wrap in a bag or vacuum and leave in the refrigerator at a temperature of 2-4C for 10 days, periodically turning the pieces (every 2 days). Then rinse the pieces well with warm water, wipe dry with a towel, hang at room temperature for 24 hours. Then smoke with cold smoke at a temperature of 20-25C for 3-4 hours. After smoking, hang in a cool, ventilated room for 3-5 days. Video on Zen: https://zen.yandex.ru/id/622c894dd2eb... ------------------------------------------------------------------------------------------------------ Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 WebMoney: P183294352859 Z548269154900 Alpha: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!