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Advertisement by Aleksey Geraldovich Danilov, Individual Entrepreneur, Taxpayer Identification Number (INN) 773386751060. erid: 2W5zFHKTKZA

Do you love bacon? How do you most often use it, and what do you cook with it?

In this video, I'll show you a simple recipe for cold-smoked bacon. You'll learn how to cure pork belly or pork flank for bacon, how to smoke meat at home, and achieve the perfect consistency, like the best homemade ham and sausage. Every step—from choosing the meat, properly curing and aging the bacon, and cold-smoking the meat correctly to slicing—is covered in detail. Prepare a real meat delicacy without preservatives and without liquid smoke! If you've been looking for a clear recipe from A to Z and the complete process for making dry-cured bacon, then this step-by-step video recipe is for you!

You'll need:
Pork belly - 1 kg
Nitrite salt (0.5-0.6%) - 28 g
Sugar - 5 g
Smoking wood chips

Cure the brisket and leave it to cure in the refrigerator at +2°C to +4°C for 5-7 days. Dry and hang to dry at 25°C (77°F) for 2-3 hours until the surface is dry and matte.
Cold smoke at 24°C (75°F) to 27°C (80°F) for 4 hours.
Refrigerate in a well-circulated refrigerator at 2°C (33°F) to 4°C (37°F) for 3-5 days.

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New video on the Tikhon Cook and Travel channel: "Real Dry-Smoked Bacon – A Clear Recipe from A to Z and the Complete Technique"

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