Smoked bacon in three versions
Virtually all of us love well-prepared and smoked bacon. Whether as a snack or a sandwich, or cut into a salad. We present a bacon recipe in three versions: aromatic in marjoram, intense in curry and delicate in salt.
- 3 pieces of raw bacon
- curry powder
- dried wild garlic
- dried marjoram
- 1 tbsp. iodised salt
- 1 tbsp. curing salt
Wash the bacon under running water. Pat it dry with a paper towel. Combine the curing salt with iodised salt and rub the mixture over the meat. This is called dry curing. Coat one of the pieces of bacon with marjoram and garlic. Sprinkle the second piece with curry powder. Leave the third piece salted. Refrigerate overnight.
Put the meat in the smoker for 30 minutes at 60°C, without smoke. After that, switch on the smoke generator and smoke for 2-3 hours at 55°C.
Fill a large pot with water and preheat it to about 90°C, add the bacon and scald for about 1.5 hours until the internal temperature reaches 80°C.