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Heissgeraeucherter Bauchspeck
German hot-smoked bacon over beech — cured, pellicle-dried, finished to 66 C
A hot-smoked belly bacon in the German style: cured with nitrite salt, dried to a tacky pellicle so the smoke actually sticks, then warmed and smoked over beech until the core reads a safe 66 C. Slice thick and fry, or eat as is.
Pork belly, skin removed
Zutaten
| Nitritpokelsalz (NPS) | 18 g |
| Brown sugar | 15 g |
| Black pepper | 4 g |
Vorbereitung
- Rub the belly thoroughly with the cure mix.
- Vacuum-bag (or zip-lock) and cure in the fridge for 8 days, flipping daily.
- Remove, rinse very well under cold water and pat completely dry.
- Rest uncovered on a wire rack in the fridge for 24 h to form a sticky pellicle — smoke will not stick to wet meat.
Räucherprogramm
- 1Trocknen50 °C60 Min.
- 2Räuchern80 °CRäuchern 60%auf 66 °C Kern
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Die Lebensmittelsicherheit liegt beim Koch — halten Sie sich an die Kerntemperaturen und die Hinweise oben.
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