French-style smoked bacon

td>onion 4 pcs peppercorns 3 pcs of cloves 10 pcs juniper berries 1/2 tbsp cilantro

Procedure:

1. Place the bacon pieces in the brine
2. The brine is prepared by boiling all the ingredients, except the salt, in water
3. Meanwhile, the pieces of bacon are piled up and pressed firmly into the salt and left to lie in a stoneware or wood vessel
4. After cooling, the brine is slowly poured over the bacon
5. The small pieces of lard are left for 2 to 3 weeks, the large pieces for 3 to 4 weeks
6. After this time, the lard is soaked in water for 2 to 3 hours, dried and hung on lines or hooks to dry
7. 8. For immediate consumption, the bacon is smoked with hot smoke for three quarters of an hour and served directly from the smokehouse 9. Or it can be kept in the fridge for up to 1 week and heated briefly in the oven before serving
10.

Recommendation:

For more on smoking, see our cooking school.

Note:

French recipes:Prepare a brine of salt, a few cloves of garlic, finely chopped onion, bay leaf, peppercorns and a little sugar. The brine must be so thick, that is, it must be so saturated with salt that the raw egg floats in it and touches the surface. The meat is put into a stoneware barrel and pressed so that it is well covered by the liquid. If necessary, use a boiled stone to weigh down the meat. The meat is smoked exclusively with cold smoke, i.e. with smoking meal, and you must keep the temperature as low as possible. It is recommended that one smoking phase, i.e. one load of smoking meal per day, should take about 4 to 5 hours. The ham rolls or bacon may be rubbed with paprika or crushed pepper before or after smoking.