In this video, I will show you how to make the most delicious recipe for smoked bacon. This recipe, known as "bait" in different regions, is very tasty. This smoked bacon, made using the cold smoking method, melts like butter.
In this video, you will also see the two safest methods for preserving bacon. You will learn step by step how to make smoked bacon and the necessary times to obtain the best smoked bacon made using the dry smoking method.
The ingredients for the dry smoking method and smoked bacon are listed below in the description, and the step-by-step recipe for preserving bacon is shown in the video.
Chef Paul Constantin wishes you a good appetite!
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Ingredients for smoked bacon:
- Bacon (can be used for any piece of pork bacon)
For the 11 kg of bacon, I used:
- 20 g of coarse non-iodized salt for each kg of bacon
- 10-12 bay leaves
- 15 g of dried thyme
- 4 cloves of garlic, finely chopped
- 15-20 g of whole peppercorns
- 2 liters of red wine for rinsing the bacon after the seasoning period
Waiting times and processes for smoked bacon:
- 2 weeks of dry or wet baiting
- Rinse with wine
- Let it air dry for another two weeks, or even four weeks if you have patience
- One day of cold smoking, then air dry again until consumption
It can be well preserved using the methods presented in the video.
Enjoy your meal!
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Director, Author, Camera & Editor: Paul Constantin
#ȘefPaulConstantin #traditionalromanianrecipes #smokedbacon