Smoked bacon - the basic principles of cooking
Today you will learn how to cook fragrant and tasty smoked bacon, because on the shelves of stores it is difficult to find a natural product. Many people think that to do it at home is difficult, but it is not. Enough to stick to the recipe. We will also share recipes for delicious dishes from smoked bacon.
Choosing bacon for smoking, pay attention to the color of bacon and meat layer.
Breast may be hot or cold smoked, as well as cooked smoked.
Hot smoked. Breast in advance pickled or rubbed with salt and spices. Leave the pork overnight so that the bacon and meat absorb the aroma and flavor of spices. Then bacon nashpigovyvayut garlic and boil for about an hour. Cool and place it in the smokehouse, where the process of smoking will take from 2 to 4 hours, depending on the type of smokehouse.
Cold smoking. Breast rubbed with salt, garlic, spices and herbs. Leave it in this form overnight, then pour the brine and marinate in a cool place for about a week. Then they are soaked in water for 10 hours, dried for the same amount of time and sent to the smokehouse for cold smoking for two days.
Smoked and boiled bacon. This method is not quite possible to call smoked, however, such brisket is not inferior in taste prepared in a smokehouse. Breast rubbed with spices, salt and garlic. Cooked with onion peel and smoked meats. Onion husks give the breast a nice brown color, and smoked meat will give the taste. Thus, it does not differ in taste or color from smoked hot or cold.
Recipe 1. Hot Smoked Brisket
Ingredients
pork belly - a kilogram;
1 liter of 500 ml of water;
60 g of salt;
sugar - 10 g;
several peas allspice;
garlic head;
bay leaf and ground red pepper.
Cooking method
1. Wash and dry with brisket with napkins, cut into two parts. Rub the pork with salt and spices. Peeled garlic cloves cut into plates. We put it in small cuts made in the brisket. Thus, it is necessary to nashpigovat both pieces.
2. Send the bacon to the pan, pour in water, add the peppercorns, bay leaf and cook on low heat for 40 minutes. Remove the pan from the heat and cool the bacon.
3. We pour sawdust into the smokehouse. Place the pieces of brisket in such a way that the fat does not run off on sawdust, or cover them with foil. Smoke pork 2-4 hours. Periodically check readiness. The finished brisket is cut and chewed easily.
Recipe 2. Cold smoked brisket
Ingredients
pork belly - 10 kg;
salt - 300 g;
3 bay leaves;
sugar - 50 g;
ground red pepper - 10 g;
garlic - 4 cloves.
Cooking method
1. Grind the bay leaves in a coffee grinder. Free garlic from the husk and skip through the garlic press. Mix garlic and chopped bay leaf. Grate spicy mixture with bacon and leave to soak overnight.
2. Pour 7 liters of water into a saucepan, boil, add an incomplete cup of salt, 50 g of sugar, red pepper powder, bring to a boil and cool. Pour the received brine bacon and leave in the refrigerator for a week. Seven days later, transfer the brisket into clean water and leave to soak overnight. Then wash the brisket and leave to dry for another 12 hours.
3. Send the prepared bacon to the smokehouse for a couple of days, while it is necessary to strictly adhere to the temperature regime. Breast smoked in this way is tender and fragrant.
Recipe 3. Cooked smoked bacon
Ingredients
two kilograms of pork belly;
100 g smoked sausage (you can take smoked ribs or wings);
two heads of garlic;
80 g of salt;
100 g of onion peel;
10 g of honey;
red and black ground pepper;
120 g of parsley;
10 g of coriander and mustard seeds;
Bay leaf.
Cooking method
1. Wash and dry a piece of pork belly with a paper towel. Greens are sorted and rinsed.
2. Peel and chop the garlic. Then we stuff them bacon. Spread parsley sprigs, bay leaves, well washed onion peel into the saucepan and season with black pepper. Spread brisket on this pillow up. 3. Slice the smoked sausage into rings and spread on the brisket. In a separate bowl, bring the water to a boil, cool slightly and pour the brisket with it so that it covers the pork. Put a small load on top so that the meat does not surface. Cover with a lid and bring to a boil.
4. Add a small amount of salt and honey to the boiling brine, stir well, reduce the heat and cook for about an hour and a half.
5. Chop garlic through a press, mix with mustard seeds, coriander, red and black pepper. The resulting mixture is rubbed chilled pieces of brisket, laid in a bowl and put in the fridge for a day.
Recipe 4. Smoked bacon beans
Ingredients
Half a kilo of red or white beans;
150 g cooked smoked bacon;
bulb;
three tomatoes;
two cloves of garlic;
50 g of ketchup;
1.5 liters of water;
ground black pepper and salt.
Cooking method
1. Beans are sorted, washed and filled with a liter of water. Leave to swell overnight. The next day, pour in another half-liter of water, as soon as it boils, remove the foam and cook on low heat with the lid closed until done. With boiled beans drain water.
2. My tomatoes, make small cuts crosswise, pour boiling water, peel and cut into small cubes. Clean the garlic and finely chop with a knife.
3. Peeled onion chop half rings. Boiled smoked bacon cut into strips. Put the pan on the fire and fry the brisket in it with onions, then add chopped tomatoes, ketchup and simmer for five minutes. Add garlic at the end.
4. Mix the boiled beans with the fried mixture of bacon, tomatoes and onions, salt, season with pepper, put on the fire and bring to a boil. Serve with greens and red wine.
Recipe 5. Smoked Bacon Soup
Ingredients
350 g of broth;
two potatoes;
small carrots;
30 grams of celery root;
bulb;
smoked bacon - 100 g;
butter - 20 g;
ground black pepper, salt and bay leaf;
30 g sour cream;
two liters of water;
egg noodles.
Cooking method
1. Clean and rinse all vegetables. Cut potatoes into medium-sized chunks, chop onions, carrots, and chop celery root on a small grater segment.
2. Pour broth into water and boil. Put potatoes in boiling broth.
3. In butter, fry carrots, onions and celery until golden. Cut the bacon into small cubes and fry it in butter too.
4. Fried bacon add to the broth. Continue cooking the soup for another 20 minutes. Add egg noodles, boil for no more than five minutes and set aside the pan. Serve the soup with chopped greens and sour cream.
Recipe 6. Noodles with mushrooms and smoked bacon
Ingredients
200 g of Rolton noodles;
150 g smoked brisket;
champignons - 100 g;
onion head;
50 g Parmesan;
butter - 20 g;
jar of canned tomato slices;
some vegetable oil;
black ground salt and pepper;
parsley.
Cooking method
1. We clean the onion and chop into small cubes. Rinse the champignons, dry them and cut into plates. Smoked bacon finely cut.
2. Put the pan on the fire, pour in the vegetable oil and fry the finely chopped onion on low heat, add the mushrooms, fry for five minutes, and spread the chopped smoked bacon. Fry for a couple of minutes, add shredded tomatoes. When the sauce boils, salt and season with pepper.
3. Boil the noodles in salted water, fold it in a colander, add butter and spread on a plate. Pour over the prepared sauce, sprinkle with grated cheese and chopped parsley.
Recipe 7. White radish salad with smoked bacon
Ingredients
two white radishes;
bulb;
200 g smoked brisket;
on a pinch of salt and black pepper;
30 ml of olive oil.
Cooking method
1. Peeled radish rubbed with long strips of grated. Peeled onion cut into small cubes.
2. In a frying pan, heat a small amount of olive oil and sauté the onion in it until golden. Brisket cut into small cubes, send to the pan and continue to fry.
3. Salt radish and season with pepper. Add to it the fried onions and the backing and mix well.
Recipe 8. Salad with smoked bacon salad
Ingredients
300 g of lettuce and smoked bacon;
70 g of mayonnaise;
½ head of red and white onions;
salt.
Cooking method
1. Cut the brisket into a short straw and place in a salad bowl.
2. Lettuce leaves, sort, rinse, shake off excess moisture and put to the brisket.
3. Peel the red and white onions, wash and chop into thin half rings. Transfer to the remaining ingredients. Season with mayonnaise, salt and mix. If desired, mayonnaise can be replaced with any vegetable oil.
Recipe 9. Snack Cake for Breakfast
Ingredients
3 eggs;
incomplete glass of flour;
half a liter of milk;
bulb;
150 g smoked sausage;
smoked bacon - 200 g;
100 g of hard cheese;
tsp slaked soda;
greenery;
butter.
Cooking method
1. From milk, eggs, flour and soda, knead the dough to a liquid consistency.
2. Peel the onion and chop it into a small cube. Melt the butter in a pan, and fry the finely chopped sausage, onions and smoked bacon in it. A mixture of onions and smoked meat and onions cool and put in the dough. Mix well.
3. Preheat the oven to 200 degrees. Grease the form with butter, pour the dough into it and bake for about half an hour. Five minutes until cooked, sprinkle grated cheese on the cake. Cut the finished cake into pieces and decorate with chopped greens.
Recipe 10. Fried eggs with tomatoes and smoked bacon
Ingredients
smoked pork belly - 100 g;
three eggs;
bulb;
clove of garlic;
cilantro;
a tomato;
50 grams of cheese;
a pinch of table salt.
Cooking method
1. Remove the skin from the brisket and cut into small cubes. Put it in a dry frying pan and fry.
2. Peel the onions, rinse and finely chop. Add it to the bacon and fry, stirring constantly. Chive garlic free from husk and chop with a knife. Send it to the pan and fry for a couple of minutes. Then put crushed cilantro and diced tomato. Fry until the juice evaporates.
3. Smash the eggs into this mixture and stir fry continuously. You must ensure that the eggs are not dry. A few minutes until cooked, sprinkle with grated cheese.
Recipe 12. Solyanka of sauerkraut with smoked bacon
Ingredients
half a kilo of sauerkraut;
100 g smoked pork belly;
50 grams of fat;
two sausages;
onion and carrot;
salt and ground black pepper.
Cooking method
1. Cut fresh lard into thin slices. Rinse sauerkraut several times and leave in a colander until water is drained.
2. In the cauldron put fresh fat and heat the fat. Get out the greaves. Put in the fat, finely chopped onions. As soon as it becomes transparent, add the grated carrot and fry for another five minutes.
3. Put the cabbage to the onions and carrots, pour in a cup of water and simmer over low heat, stirring constantly, for about an hour.
4. Cut sausages into rings, and smoked bacon thick enough sticks. Put the meat products to cabbage, stir and simmer another quarter of an hour under the lid. Put the ready hodgepodge on a plate and serve with black bread.
Recipe 13. Kugel
Ingredients
two kilograms of potatoes;
200 g smoked pork belly;
two onions;
50 g of vegetable oil;
200 ml of 20% cream;
10 g of salt and a pinch of ground black pepper.
Cooking method
1. Turn on the oven at 190 degrees. Meanwhile, peel the onions, and cut it finely together with smoked bacon. Put the pan on the fire and fry the brisket and onion for 10 minutes. Cream poured into a saucepan and heat (but do not boil!).
2. Peel potatoes, wash well. Half of the three in the large segment. Rub the rest finely. Allocated juice is poured, and pour grated potatoes with hot cream. Add here the fried onions, salt and season with pepper.
3. We grease the baking mold with butter, put the potato mass into it, level the surface and put in the oven for about forty minutes. Ready to cook the dishes on plates, pour sour cream and serve.
Recipe 14. Snack from zucchini with smoked bacon
Ingredients
medium size zucchini;
five tomatoes;
150 g pork smoked bacon;
150 g of smoked and hard cheese;
garlic head;
200 g of mayonnaise;
on a pinch of salt and black pepper.
Cooking method
1. Wash young squash and wipe with a napkin. Cut rings of average thickness at the rate of two pieces per person and salt. Washed tomatoes cut into cubes. Grate the two types of cheese and mix.
2. Cut the rest of the zucchini into cubes. Peel and chop the garlic. Cut the pork belly together with the skin into small cubes.
3. Put vegetables, cheese and bacon in a deep plate, add mayonnaise and mix well. Season with pepper and mix well.
4. Turn the oven on at 250 degrees. Grease a baking sheet with butter, put circles zucchini. For each, put a mixture of cheese, bacon and vegetables, pour mayonnaise and send to the oven for half an hour. Serve hot.
Smoked bacon - tips and tricks from experienced chefs
- For smoking brisket, firewood or sawdust of deciduous and fruit trees are best suited. It is very important that the wood is not wet, otherwise the smoke during smoking will emit moisture, which will settle on the brisket, which will spoil the taste of the final product.
- Herbs and shrub branches such as juniper, mint, and sage will improve the taste and aroma of smoked bacon.
- To avoid mold on smoked bacon, it is recommended to sprinkle with red pepper and slightly rub it.
- Choose a meaty brisket for smoking, as the meat is soaked with spices more quickly and the final product will be more aromatic and tastier.
- Keep smoked bacon better wrapped in gauze or cloth.
