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Bacon Preparation and Seasoning

Nadia Galinova
Translated by
Nadia Galinova
Paprika Bacon

Every lover of bacon is accustomed to preparing it to their liking and the standard spices are usually the same paprika, black pepper, mixed herbs and salt, savory herb, etc.

It is easiest to buy ready-made bacon from the store and experiment with spices yourself, but it is a real challenge to try and prepare your own dried, paprika or salted bacon, which you can season beforehand and then consume whenever and in whatever form you wish.

Keep in mind, however, that for this you need to have tender bacon from the back of the animal. Here are some simple but extremely tasty recipes:

Dried bacon

Necessary products: 11 lb (5 kg) of bacon, 1.1 lb (500 g) of salt, 3.5 oz (100 g) of paprika, 0.7 oz (20 g) of black pepper, 0.7 oz (20 g) of savory herb.

Method of preparation: The bacon is washed and cut into about 4″ (10 cm) wide and about 12″ (30 cm) long pieces. They are rubbed with salt and placed in a well-salted box, the sides of which are covered with baking paper.

Salted Bacon

The pieces are arranged with the skin down close to each other and everything is very well salted. Pour 0.8″ (2 cm) of salt on top. After about 3 weeks, the bacon is cleaned, rubbed with the remaining spices and dried in a ventilated place.

Paprika bacon

Necessary products: 6.6 lb (3 kg) of fresh bacon, enough cabbage juice to cover it, a mixture of paprika and black pepper, savory herb, turmeric and ground cumin.

Method of preparation: The bacon is washed and cut into about 4″ (10 cm) wide and about 8″ (20 cm) long pieces. The cabbage juice, which should be enough to cover it, is boiled and the bacon is placed in it for about 15 minutes. Take it out, strain it and rub it with all of the mixed spices. Wrap it in foil and leave it to cool in the refrigerator.

Salted-boiled bacon

Necessary products: 22 lb (10 kg) of bacon, 1.1 lb (500 g) of salt, 3 onions, 10 cloves of garlic, 3.5 oz (100 g) of paprika, 0.35 oz (10 g) of black pepper, 2.2 lb (1 kg) of lard.

Method of preparation: The bacon is cut into pieces and boiled in salted water, by adding about 3.5 oz (100 g) of salt to 1.3 gal (5 liters) of water. Add the peeled onion (cut into quarters) and the garlic cloves to it.

After everything is boiled, the pieces of bacon are strained, rolled in the pepper spices, which are mixed with 0.9 lb (400 g) of salt and arranged tightly in glass jars, then the melted lard is poured over them. They are closed and can be stored for a long time in a ventilated and cool place.

Check out these homemade bacon recipes.

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