Pork bacon recipe at home. Homemade smoked bacon

Bacon has long been not only a component of the traditional English breakfast - scrambled eggs. This wonderful slice of salted pork meat is now used everywhere: from second courses to desserts. The world has become literally obsessed with bacon! Did you know that it comes not only from pork, but also from turkey? In any case, you need to know how to cook it properly, and we will tell you how to cook bacon at home.

How to fry bacon

The number of dishes using bacon is close to the sign of infinity, as only the limits of fantasy can stop you. Bacon rolls have become especially popular, but fried bacon strips are still the most popular!

The recipe for delicious bacon does not even begin with its purchase, but with the choice of suitable dishes. It is important to take into account that bacon in a pan It will work out well only if it is cast iron. Pans that heat up and cool down quickly are not suitable for bacon, as they will burn it to the ground rather than cook it.

When you have bacon and a frying pan, you need only one ingredient, without which nothing will come of it - water. It depends on her, it will work out for you fried bacon or not.

Put the pan on high heat and put the bacon strips in it. Fill with water to cover them. This will keep your bacon from burning and give it a delicious taste. Because of this, it will by no means remain raw.

When the water starts to boil, reduce the heat to medium. Excess water maintains the required boiling point, due to which the layers of fat do not melt completely.

Once the water has completely boiled away, lower the heat and continue to fry the bacon until crispy. Blot the excess fat remaining on the strips with paper napkins - your bacon is ready!

With just water, you can become a classic bacon guru that works well as an appetizer or as an ingredient in other dishes. We recommend seasoning it at the roasting stage. There is also a cooking option where the bacon is kept under cold water and then fried in order to reduce its shrinkage during cooking. Unfortunately, this does not bring a visible effect, so we recommend you our bacon recipe. Save so you don't forget!

Homemade smoked bacon

Cooking smoked bacon at home is not as difficult as it seems at first glance. The main thing in this business is your desire to create something worthwhile, everything else is trifles. For this activity, you will need 2.5 kg of bacon, salt, sugar, a container for pickling, apple sawdust and a smoker.

A few tips:

• For the first time, take a small amount of bacon;
• Too much heat can ruin the product;
• If desired, a variety of spices and spices can be added to the salting mixture, maybe even maple syrup;

Once you've cooked smoked bacon once, subsequent times won't be as difficult.

You can conditionally divide this process into three stages - salting, smoking, cutting and packaging.

salting

Buy 2.5 kg of the muscular part of the pork belly with layers of fat (bacon), take salt and sugar. Also a large container in which the bacon will fit completely.

whole pork belly (if you buy a whole belly you get two 5 pound bars), salt,

Salting mix

45 grams of salt, 22 grams of sugar, 5 grams of pink Himalayan salt

Mix all ingredients well. Pink salt can be replaced with any other salt. Take a container, put it in it and sprinkle it evenly on all sides with the resulting mixture of sugar and salt. Cover the container with a lid and turn over for 5-7 days so that the bacon is evenly salted.

After a week, remove the bacon from the brine and rinse thoroughly, then leave the product overnight to dry in the refrigerator (do not cover it with anything). An alternative solution would be drying with a fan (3-4 hours). Properly dried bacon will have a thin crust.

Smoking

Smoked bacon works best with the maximum amount of smoke and the minimum amount of heat. Because of this, it is better to make bacon in winter than in summer. But with the right heat, it doesn't matter what time of year you cook the bacon.

Smoked bacon on apple sawdust is very tasty. In total, the bacon should be smoked for 90 minutes at a maximum temperature of 150 degrees. It is best to smoke the product with the skin down. Immediately after you pull the bacon out of the smoker, remove the skin from it.

Sliced ​​bacon.

After the smoked bacon is ready, you should freeze it slightly, then chop it thinly. It is best to cut the bacon until translucent and divide it into portions, which are then wrapped in film or in a suitable container. If you have the opportunity, pack the bacon in vacuum packaging, this will significantly extend the shelf life of the product.

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Good afternoon, Orthodox, and also all the rest who believe in the big bang theory.

I did not indicate the faithful for ethical reasons, since the main character of the post will be pork.

I believe in God, not in a trinity, not with horns, not with a suitcase of money, but simply - God. The one who was able to show imagination and came up with a pig. Yes, raw foodists will forgive me, but I consider those who do not eat meat to be flawed people, to some extent. Man, by nature, is a predator, this fact is given out even by his teeth, which means that a person needs meat for normal life. A good pork belly is a pill for many diseases. Eating meat and lard is not only tasty, but also extremely necessary. Especially the inhabitants of Siberia. For me, fat is a kind of "non-freezing". I ate a sandwich with homemade bacon in the morning and no frost for anything! In addition, and this is probably the most valuable thing - it is amazingly delicious.

Fragrant, absorbing the smells of rosemary, laurel, hot and allspice, flowing with a tear after the freezer, cut thinly, which is translucent through, a piece of homemade bacon, and on fresh black bread, and under the vodka smoothly pouring from the sweaty old grandmother's decanter ... Isn't this real, not washed away by domestic troubles, work, wasted nerves (I'm talking about football), true, crystal clear male happiness? Undoubtedly...

Pork belly without bone, with skin, 3-4 cm thick and 20x30 cm in size (rectangular piece) - 1.5 kg
Husk from at least 2 kg of onions
4 bay leaves
10 allspice peas
10 black peppercorns
1 teaspoon dry chili flakes (or red hot ground)
2 medium carrots
1 medium onion
1 head of garlic
2 sprigs fresh rosemary (can be replaced with 10 juniper berries)
Dill and parsley stalks (if any)
1 st. a spoonful of coriander seeds
5 st. heaping spoons of sea salt
Pot for 4-5 liters
Oppression
Twine, twine or strong bandage - 1-2 meters

To start
Wipe the brisket dry with a paper or regular towel. Place skin side down on a cutting board. Make punctures from the side of the meat with a thin narrow knife and stuff with garlic. Garlic can not be spared.
Prepare the brine: boil 4 liters of water, add onion skins, peeled carrots, onions and stems of bunches of aromatic herbs to boiling water. Boil 30 minutes. Remove vegetables and stems of dill and parsley. Add all the salt. Rub the brisket with salt from the side of the meat, roll into a tight roll and tie with twine. Tighten the ends of the roll especially tightly so that the juices do not come out.

boil bacon
Dip the roll into the boiling brine. Boil for 40 minutes, then add all the spices and fresh rosemary. After that, turn off the fire under the stove and leave the pan on the stove for 2-3 hours, until it cools to room temperature. Remove the pan in the cold for a day. You can put it in the refrigerator, or you can put it on the floor by the balcony door.

Condition the bacon
Take the roll out of the pan. Dry with a paper or any other towel and put under oppression in a cold place for another day. By the end of the day, the bacon is ready!
Cut off a slice of black Borodino bread. Remove twine from bacon. Slice the bacon thinly. Pour 50 grams of vodka, or rather, put bacon on bread, sprinkle with a little coarse salt, pepper, drink, grunt, have a snack.
And understand that life is good! A good life is even better!

Note:
To dill stalks, etc. herbs did not scatter all over the pan - tie them with a thread, or fold them into gauze and tie them in a knot. After boiling, let cool and squeeze into brine.

Shelf life in the refrigerator - 2 weeks
Shelf life in the freezer - eternity

For those who like it spicier, you can rub the spices broken in a mortar into the meat until the brisket is rolled up.

The main part of the fat is rendered during cooking into brine, so this bacon can be consumed even by those who do not like themselves and are on a diet.

Bacon is a special meat product, part of a pork carcass without bones and cartilage, from the side of a specially fed animal. Layers of meat in bacon are interspersed with thin layers of fat. Bacon is used to prepare various dishes: scrambled eggs, sandwiches, various snacks, salads, soups, etc.

You can buy ready-made cooked smoked bacon or cook it at home, so you will be sure of the cooking methods and quality.

We will tell you how to cook bacon at home, these recipes, one might say, are traditional for our rural residents, time-tested methods and technologies.

Ingredients:

• raw pork bacon with skin - about 2 kg;
• table salt - about 500 g;
• dry ground spices (coriander seeds, cloves, bay leaves, black pepper, etc.);
• garlic;
• juniper berries - 10-20 pcs. (if you find it).

Cooking

We will need a container the size of a piece, preferably with a lid (enamelled or plastic). If necessary, cut the meat into smaller pieces so that they fit compactly in the container. Mix salt with spices, add crushed juniper berries. Sprinkle the bottom of the container and lay the pieces of bacon. Sprinkle them generously with a mixture of salt and spices. Add chopped garlic, cover the container and place in the refrigerator. It will be even better if you put boards with oppression. After 24 hours, we drain the released liquid. We fall asleep again with a salt mixture. Repeat the cycle twice more, each time draining the juice that stands out. After 4 days, salted homemade bacon is ready.

Making baked bacon at home

This recipe is good for family holidays.

Ingredients:

• raw pork bacon with skin on;
• garlic;
• dry ground spices (black and red pepper, coriander seed, etc.);
• table salt.

Cooking

Sprinkle bacon in the form of large pieces with a mixture of salt and dry spices, stuff with garlic and pack each piece separately in foil. Bake in the oven at a temperature of about 180-200 ° C for 40 minutes. Even in the process of cooking, a wonderful, incomparable smell will spread around the house, your family will happily inhale and swallow saliva in anticipation of the meal. Before slicing, baked homemade bacon will still need to cool at least a little. Cut it into thin wide slices and beautifully lay out on a serving dish. Decorate with greens. We eat with restraint - it flies away at the moment.

Boiled Homemade Bacon - Recipe

Ingredients:

• raw pork bacon with skin (brisket, undercuts, just bacon);
• dry spices;
• onion peel;
• fragrant greens (parsley, cilantro, dill, etc.);
• garlic;
• salt.

Cooking

Bacon (or whatever you are cooking), cut into large pieces, stuff with garlic and boil in a small amount of water with onion peel and salt (salt should be 2-3 times more than in soup). Cook for 40 minutes. 15 minutes before the end of the process, add spices and herbs. Cool in the broth, then remove and put under oppression for at least 2 hours.

Homemade marinated bacon

Ingredients:

Cooking

We stuff bacon in the form of large pieces with garlic, put it compactly in a cramped container and pour the marinade prepared from the remaining ingredients. Cover the container and place in the refrigerator for 3 days. In the process of marinating, we turn the pieces over, when the bacon is ready, remove and put under oppression. To give a pan-Asian flavor, you can add a little soy sauce to the marinade. Marinated homemade bacon is already ready to eat, but if you want, you can now bake it (see above) or smoke it using natural fruit sawdust (smoking, in general, is a separate topic).

We have repeatedly told you about the incredible. And yet, there was a case, we said that cooking bacon yourself is an interesting experience, and write a recipe in one of the subsequent posts. We keep our word, dudes, and today we will tell you the bacon recipe.

Why do we love bacon? He is divine. The smell of bacon soothes a crying baby. Vegetarians make an exception for bacon. Bacon proves the existence of higher powers in this world. Bacon is some cool shit. And it's all about store-bought bacon, but I've heard that homemade bacon outshines any supermarket-bought bacon. It would seem that perfection cannot be improved - but people stubbornly say that it is possible. I suggest checking these words.

Step one: buy meat

We go to the nearest location where you can buy meat. I think you know where it is. In the location we are looking for pork belly. It reaches 50 or even more centimeters in length and about 20 centimeters in width. You can easily recognize her: she has a characteristic bacon-like slit. It is very important that there is also skin on the brisket. And yes, the brisket, of course, must be fresh.

Bought a brisket - bring it home. It is obvious.

Step two: pickle

It's simple too. People used pickles to preserve meat before they had refrigeration. It is also more difficult for unwanted bacteria to multiply in pickled foods. But today, since we have such a wonderful thing as electricity, marinating food does not come in handy very often. And pickling also works in an interesting way: the salt sucks the liquid out of the meat, and this makes its aroma more intense. To marinate your brisket, you will need:

• 4 cups of salt;
• 2 cups of sugar.

And you can also add whatever you want: black pepper, garlic, bay leaf - there are a lot of spices, stick your favorite ones. Fantasize. Whatever you add will somehow be felt in the taste of your bacon. Rub the spices into the brisket, don't forget the salt and sugar, then put this rather worn-out piece of meat in a zip-lock, and the zip-lock in the refrigerator. Now relax, check your email, play on the computer, make up your bed, get some sleep, and get on with your normal life for the rest of the week. Periodically look at your semi-finished product, drain the liquid and turn it over.

After a week, take the brisket out of the refrigerator, rinse and wipe dry. Chances are good that you will notice that it is very similar to marinated meat.

Now, without the zip lock, leave the brisket in the fridge for another day. For what? So that a film forms on it - such a sticky, sticky layer that covers the meat when it hardens. It sounds so-so, but you need the tape.

Step three: smoke

This is the last stage, the most intricate and thorny. The bacon should now have its proper flavor and texture. If you have a grill, then you are in luck. If you don't have it, borrow it from a friend. If a friend doesn’t have one either, then at least make a brazier - smoke and coals are important here, so maybe something more worthwhile will come out. If it’s really a disaster, you can try to dry it in the oven: I read that they do it - but it will be some kind of sad, completely different, winter version of bacon. At least add some liquid smoke.

It's important to remember that you're just smoking bacon, not cooking it the usual way. Use half as many coals as you normally would, so you end up with bacon instead of kebab. The coals can be moved aside and thrown over a few pieces of raw wood and left there for half an hour to get a good smoke. Make sure that the temperature does not rise too high, and the coals do not smolder too actively. Place the brisket skin side up on the grill. Remember what I said about tape? It will help the meat get the right smoky flavor.

Cover the brisket with a lid or something and see that there is enough smoke - and so for the next two hours - do not forget to add coals and damp wood as needed. Everything about everything, as I said, will take a couple of hours - do not go far from the grill, do something pleasant: chat with friends, drink beer.

After two hours, remove the bacon from the grill and boldly cut off the skin from it. Hurry up to do this while she's warm, and try not to take too much fat off her.

If you did everything right, you will end up with breathtaking man-made bacon on the exhaust. Cut it into pieces of any thickness and cook in any way. In the refrigerator, this joy will be stored for a week, in the freezer - more than one month.

And yes, before I forget, one more thing. When you fry your bacon in a pan, a lot of fat will come off of it - don't you dare just wash it down the sink! Bacon fat is unimaginably delicious - it's like washing liquid gold down the sink. Instead, place it in an airtight container and refrigerate. It can be used in many different ways. Fry eggs? Instead of vegetable or butter - fat from bacon. Make popcorn? On bacon grease. Any dish you've cooked in butter before, you can cook in bacon grease. Pasta, salad dressing and even toast. Delicious. Attention! If you have vegetarian friends and girlfriends, they should not be fed.