- Dec 29, 2007
- 1,845
- 12
This is how I make paprika bacon.
1- Cure your pork belly as you any other time. I use 100 grams of sea salt and 50 grams of sugar for every 1 kilogram of belly. Press this cure into belly making sure that all is covered well. Place into a ziploc bag, add any left over cure mix that didn't stick to the belly into bag. Remove all air, and zip closed. Place into fridge for 5 days, turning once a day.
2- the 5th day, remove from from bag and rinse any visible cure off of the bacon. DO NOT SOAK to reduce saltiness.
3-smoke for a longer time (normally 140 to 150 internal is good, but want more smoke without any more heat), cold smoke is better if you can. You want to almost over smoke the bacon at this time. Let cool and dry. Best if it gets chilled in fridge for a night.
4-place bacon into hot water and boil until fork goes into the meat nice any easy. With the boiling, you will loose all that extra saltiness and some of the smoke flavour.
5- When cooked (tender), remove from boiling water with care, place onto a clean dish towel, and quickly dry off the water. When dry and still HOT, place onto a sheet of waxed paper and spread Hungarian Paprika over the entire piece of bacon. (This must be done while the bacon is still hot). Fold the wax paper over the bacon and press paprika into bacon. Make sure that there is just enough paprike to cover the bacon. Too much paprika will be too strong. Wrap the entire piece of paprika bacon in waxed paper and let cool until cold enough to put into the fridge. Let chill in the fridge over night.
6-Remove from fridge, slice into 1/4 inch wide strips, place onto a slice of bread and enjoy.
I hope that this answers all the questions from some of my previous posts. If not, please ask and I will do my best to get then answered for you.
1- Cure your pork belly as you any other time. I use 100 grams of sea salt and 50 grams of sugar for every 1 kilogram of belly. Press this cure into belly making sure that all is covered well. Place into a ziploc bag, add any left over cure mix that didn't stick to the belly into bag. Remove all air, and zip closed. Place into fridge for 5 days, turning once a day.
2- the 5th day, remove from from bag and rinse any visible cure off of the bacon. DO NOT SOAK to reduce saltiness.
3-smoke for a longer time (normally 140 to 150 internal is good, but want more smoke without any more heat), cold smoke is better if you can. You want to almost over smoke the bacon at this time. Let cool and dry. Best if it gets chilled in fridge for a night.
4-place bacon into hot water and boil until fork goes into the meat nice any easy. With the boiling, you will loose all that extra saltiness and some of the smoke flavour.
5- When cooked (tender), remove from boiling water with care, place onto a clean dish towel, and quickly dry off the water. When dry and still HOT, place onto a sheet of waxed paper and spread Hungarian Paprika over the entire piece of bacon. (This must be done while the bacon is still hot). Fold the wax paper over the bacon and press paprika into bacon. Make sure that there is just enough paprike to cover the bacon. Too much paprika will be too strong. Wrap the entire piece of paprika bacon in waxed paper and let cool until cold enough to put into the fridge. Let chill in the fridge over night.
6-Remove from fridge, slice into 1/4 inch wide strips, place onto a slice of bread and enjoy.
I hope that this answers all the questions from some of my previous posts. If not, please ask and I will do my best to get then answered for you.
