Dry-cured bacon

Ingredients for 5 servings:

• 3 kg bacon
• 1 tsp marjoram
• 1 tbsp paprika powder
• 1 tsp black pepper
• 1 tsp pepper, mixed
• 1 tbsp clove pepper
• 1 tsp onion powder
• 6 garlic cloves
• 2 tsp curing salt
• 1 tsp brown sugar
• 5 bay leaves
• some bay leaves
• 3 peppercorns (clove peppercorns)
• some black peppercorns
• some peppercorns, mixed
• 3 garlic cloves
• 1 tsp marjoram

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 1 day 6 hours 10 minutes

smoked

Place the spices in a mortar: bay leaves, marjoram, black pepper, mixed peppercorns, paprika, dried onion, brown sugar, curing salt, clove pepper, and garlic. Grind the spices until smooth. Wash the bacon thoroughly and dry with a paper towel. Cut the bacon in half and rub with the prepared spices. Using the tenderizing device, pierce the meat. Place the bacon in the refrigerator. After about 12 hours, tenderize again. Then place the bacon back in the refrigerator for 12 hours. The bacon is now ready to smoke. If possible, it should remain in the refrigerator for another 24 hours. After that, place the bacon in the Borniak smokehouse. Smoking: 50°C for about 3 hours, 60°C for about 1 hour. Scalding: About 1/2 hour before the end of the smoking process, prepare the water for scalding. Pour water into a large pot and add seasonings. Before scalding, taste a piece of bacon and assess its saltiness. If the bacon is too salty, you can add more salt during scalding. The water will begin to boil, monitoring the temperature. When the temperature reaches approximately 90°C, reduce the heat to minimum. Add the bacon to the pot and scald for 1.5 hours at a temperature that does not exceed 80°C.