Smoking Recipes
Herb-Smoked Bacon
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: CLOUD AI / pub-05 — DobraKielbasa: Boczek peklowany na sucho — https://dobrakielbasa.pl/domowy-boczek-wedzony-peklowany-sucho/
Dry-cured bacon with garlic and marjoram, then exposed to smoke and additional cooking.
Remove the cartilage; prepare and weigh the mixture according to the source.
Cure tightly sealed and in cool conditions for the period specified in the source, turning periodically.
Before smoking, dry the surface, keeping the meat under safe refrigerated conditions.
Smoke, then poach or finish baking separately, controlling the internal temperature.
Source: separate poaching at 80–82°C or oven at 120°C; this is not the chamber temperature set for PRW5.
Cure tightly sealed and in cool conditions for the period specified in the source, turning periodically.
Before smoking, dry the surface, keeping the meat under safe refrigerated conditions.
Smoke, then poach or finish baking separately, controlling the internal temperature.
Source: separate poaching at 80–82°C or oven at 120°C; this is not the chamber temperature set for PRW5.
Ingredients & preparation
1 kg boneless bacon
18–20 g curing salt (only with proper matching to the product and method)
Garlic, black pepper, marjoram
Sweet paprika
Bay leaves, allspice and juniper
Process & settings
PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗
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