root bacon with tomato topping
Root bacon is a delicious, hot-smoked and boiled snack that can be enjoyed cold. It gets its name from the boiling with root vegetables. The tomato topping gives the root bacon a fruity note.Please enter how much meat you want to use under "portions" (decimal places are allowed). The required amounts of spices will then be calculated accordingly.
That is needed
Meat Selection
- 1000 g pork belly (with rind)
Curing
- 1 L Water
- 60 g curing salt / NPS (nitrite content 0,4%-0,5%)
- 5 g Black pepper (crushed or ground)
- 2 g rosemary
- 1 g thyme
- 1 g Mace (nutmeg)
- 1 g Caraway, whole (ground)
- 4 pc. Bay leaf
- 4 pc. juniper berries
- 10 pc. gloves of garlic
broth for brewing
- fresh parsley
- root vegetable
- onions
- Garlic
- leek
- Chili
- pepper
- Caraway, whole
- Salt
Toppings
- Tomato flakes
Instructions
curing and smoking
- Prepare the brine the day before. To do this, crush the garlic cloves and juniper berries and add them to the water together with the spices and curing salt. Bring the whole thing to the boil briefly and then leave to cool overnight (preferably in the fridge).
- Cut the belly meat into strips about 8-10cm wide, put it in a suitable container and pour the brine over it. The meat must be completely covered. If necessary, weigh it down with a plate, for example.
- Let it cure in the fridge for 5-7 days
- After the curing time, remove the meat from the brine, rinse briefly under clean water and pat dry with kitchen paper.
- Hang the meat in the smoker and let it dry with the door slightly open and at a low heat (approx. 50-60°C). This usually takes about 30-60 minutes.
- If the surface of the belly meat is dry, the temperature can be increased to 70-90°C and the smoke can be added. Smoking time according to personal taste: 30 minutes for a lighter smoky note, up to 90-120 minutes for a strong smoky taste.
prepare the broth
- While the meat is being smoked, you can prepare the broth. To do this, briefly fry the onions and then deglaze with water.
- Add all other ingredients, season to taste, and add salt as you would for a soup.
- Bring to the boil briefly and then allow to cool to 80°C.
broths
- After smoking, add directly to the broth and leave to steep at a constant temperature of 80°C for about three hours. Do not boil!
- After cooling, the tomato flakes can be sprinkled generously on the meat side.
- Vacuum seal the meat and leave to cool in the fridge for two days. After that, the bacon can be eaten; it should be as tender as butter.Enjoy your meal!
A recipe from https://www.raeucherwiki.de