Andy,
My hats off to you, your bacon looks great. I use a slightly different method and it can be found as a sticky under the bacon section on this site. I have not tried the paprika bacon nor have I ever tasted it before, I'm sure RichT has! Do you think it is something a non Hungarian might like? I'd sure like to try your method for making it but I could use a bit more information on how you did that. Do you fry it after the simmering / coating step or what?
There was a short "Bo-Hunk" written article on here about sticking a square chunk if it on a stick over an open fire and dripping the fat onto crusty bread on this site some time ago. Anyway if you can provide us some more detail on your method it would be greatly appreciated!
Or maybe RichT could weigh in too, I have a feeling he knows something about this as well.
In the Meanwhile Andy, I'm posting you a point for your efforts, I know how much work it is to make a rack of bacon like that!
Jimbo
My hats off to you, your bacon looks great. I use a slightly different method and it can be found as a sticky under the bacon section on this site. I have not tried the paprika bacon nor have I ever tasted it before, I'm sure RichT has! Do you think it is something a non Hungarian might like? I'd sure like to try your method for making it but I could use a bit more information on how you did that. Do you fry it after the simmering / coating step or what?
There was a short "Bo-Hunk" written article on here about sticking a square chunk if it on a stick over an open fire and dripping the fat onto crusty bread on this site some time ago. Anyway if you can provide us some more detail on your method it would be greatly appreciated!
Or maybe RichT could weigh in too, I have a feeling he knows something about this as well.
In the Meanwhile Andy, I'm posting you a point for your efforts, I know how much work it is to make a rack of bacon like that!
Jimbo