Meat Recipes

Bacon

INGREDIENTS:

Per every 100Kg. of Bacon to be treated, prepare the brine with the following:

Water.............................................30 litres.

210SALMOR......................................5200gr.

Salt...................................................2600gr.

ADVISED ELEBORATION PROCEDURE:

Once the pork side (belly), from which bacon is made, is clean and ready.

1. – Inject the brine on the pieces and leave them on the soaking casks for 48hrs.

After that period, put the pieces into tin (moulds) and cook them.

2. – After cooking, let the pieces chill and take them out of the tins (moulds) for smoking.

Then they are ready for packing.

REMARKS:

Instead of using a smoking system, also can use 302 SMOKE AROME LIQUID for showering or immersing in it the bacon pieces.

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