Preparation time: 15 minutes + 3 hours - Cooking time: 30 minutes - For: 1 kilo smoked bacon
Ingredients:
1 kg pork belly
1 kg salt
50 g pepper
Choice of spices: thyme, paprika, curcumin, coriander, rosemary
Equipment:
Chamba black clay salad bowl
Smoke-generating tube for hot smoking
Wood chips for hot smoking
or Wooden board for hot smoking
or Wood chips for hot smoking
According to your preference.
To make the right choice, visit our Kamado smoking: instructions for use !
Preparation:
1. Pour the ingredients into a dish large enough for the preparation, and mix well.
2. Then place the pork belly on top and cover with the mixture.
3. Leave in a cool place for about 3 hours.
4. Rub with a cloth or rinse with water, then dry with a cloth.
5. Then place the pork belly in the Kokko to smoke for 30 minutes.
6. Finally, leave to dry for as long as you like. The longer the time, the drier the bacon.
