🐷The Essential Smoked Bacon, Traditional Romanian Recipe on the Holiday Table - Chef Paul Constantin - Șef Paul Constantin - World Latest Movie, Series, Videos and Trailers

🐷The Essential Smoked Bacon, Traditional Romanian Recipe on the Holiday Table - Chef Paul Constantin

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Published on Premiered Dec 11, 2023

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In this video we will talk about delicious smoked bacon, a traditional Romanian dish that is part of the list of preferences of many gourmets. You will find out why mangalița bacon is different from the usual pork one, and what are the advantages of consuming it. I will also tell you about a method of preserving bacon in brine, a traditional way of preserving this dish for longer periods of time. You will learn how to prepare the brine, how to choose the right bacon for preservation and how to apply this method correctly, to keep the bacon fresh and delicious for longer. If you love traditional Romanian dishes, this video is exactly what you need to enjoy smoked bacon, mangalița bacon and the brine preservation method. The ingredients for the smoked bacon recipe, below in the description, and the step-by-step recipe for smoked mangalița bacon with spices, in the video. Chef Paul Constantin wishes you a good appetite! ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️ INGREDIENTS AND METHOD OF PREPARATION: https://sefpaulconstantin.ro/nelipsit... 300 g non-iodized salt for pickling + 150 gr extra, see video for details; 4-5 g mustard seeds 10 allspice seeds; 5 g dried thyme; 5-6 bay leaves; 5 g black peppercorns; 1 teaspoon chili flakes; a clove of garlic; 1 tablespoon grated coriander; 50g brown sugar, in the recipe I used Muscovado; Place the bacon pieces either in a lidded container or wrap them in baking paper, then refrigerate for two weeks. After the two weeks, they are taken out, washed and left to air dry for 4-5 hours outside. Once dry, they are cold smoked for 3-4 days, as follows; 4-5 hours of cold smoking, the rest of the day a break and so on until the 3-4 days are complete. For smoking, I used cherry wood and sawdust, but plum or beech wood can also be used. Preservation method, after smoking; Brine: 5 liters of water; 500g of non-iodized salt; 2 garlic cloves; 1 teaspoon of chili flakes; 8 bay leaves; 1 tablespoon of peppercorns; 3 teaspoons of sweet paprika; Mix and put the bacon in this brine. Let it cool, and when needed, remove it from the brine, cut it and serve. With this method, the bacon is preserved very well. Enjoy! You can also follow me here: Facebook: / sefpaulconstantin1 Instagram: / sefpaulconstantin TikTok: / sefpaulconstantin Website: https://sefpaulconstantin.ro/ Collaboration email: [email protected] If you have any questions about the recipe, leave me a comment and I will definitely answer you! Those who like it, if you liked the video, you can help the channel: Share this video with your friends on social networks. A LIKE is necessary for me and important for the development of the channel! LEAVE A COMMENT, or at least a smiley face. It's not difficult for you, but it's a great motivation for me! Subscribe: / Şefpaulconstantin Have you subscribed yet? ▶ Press the bell 🔔 to receive notifications about new videos! Author, Camera & Editor: Paul Constantin All Rights Reserved #ŞefPaulConstantin #preparareaporcului #retetetraditionalaleromanesti

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