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. In a dish large enough for the preparation, pour in the ingredients and mix everything together.
2. Then place your pork belly on it and cover it with this mixture.
3. Leave to rest for approximately 3 hours in the refrigerator.
4. Rub it with a cloth or rinse it with water, then dry it with a cloth.
5. Then place the pork belly in the Kokko for smoking for a duration of 30 minutes.
6. Finally, let it dry for as long as you wish. The longer the time, the drier the bacon will be.
