Bacon In Aspic - Smoked
|bacon*, skinless or not||1 kg||2.2 lb|
|Ingredients for 1 kg (2.2 lb) of material|
|pepper||0.5 g||1/4 tsp|
|marjoram||0.1 g||1/10 tsp|
|bay leaf, finely crushed||one leaf||one leaf|
|allspice||0.5 g||1/4 tsp|
|gelatin**||5 g||1 tsp|
|*use the freshest bacon possible (no previously frozen)|
|**for skinless bacon, double the amount of gelatin (10 g)|
|salt||25 g||4 tsp|
|Cure #1||1.5 g||1/4 tsp|
|sugar||10 g||2 tsp|
- Cut bacon slabs onto sizes that will fit reasonably tight into your curing container.
- Rub in 1/2 dry mix into all areas of bacon and place the slabs skin down for 48 hours. Cure at 40° F, 4° C.
- Restack the bacon slabs: top ones go on the bottom and the bottom ones on top. Apply the remaining 1/2 of curing solution when restacking the pieces. Cure for additional 48 hours at 40° F, 4° C.
- Make a hanging loop on one end and hang bacon for 2-3 hours in a cooler to drain and dry. When the surface feels dry, proceed to smoking.
- Place bacon in a preheated to 122° F, 50° C, smokehouse and when bacon feels dry, apply warm smoke (86-104° F, 30-40° C) for about 2 hours until the skin becomes yellow.
- Start preparing liquid stock broth before smoking bacon.
- Pour gelatin powder (if used) on the bottom of the can.
- Cut bacon into strips that will fit the height of the can best (remember about headspace). They may be rolled (wrapped) around. Add 820 g (28 oz) of bacon, you should not have no more than 3 principal pieces. If more bacon is needed, cut a strip size that complement one of the main strips.
- Pack the bacon into the cans leaving 1/2" headspace. Add broth to 1/2 inch from top.
- Exhaust cans to 170° F, 77° C meat temperature.
- Stir carefully removing the air from the bottom and sides, then add more hot liquid to 1/4" from top. Seal immediately and process at once at 240° F, 116° C:
Option I - take 350 ml (12 fl oz) of water and bring to a boil. Immerse a spice bag with pepper, marjoram, bay leaf and allspice in hot water. This liquid will be added to meat in the can. Gelatin powder will be directly added to the can.
Option II - make a strong stock from pork legs or skins. Cover legs/skins with a little water and simmer for 2-3 hours. Strain the liquid and place in refrigerator to set. Discard the fat from the top. Place a bag spice with all spices inside in 100 ml (3.4 oz) of water, bring to a boil and simmer for 20 minutes. Mix this spice liquid with 250 ml (1 cup) of the pork legs/skins stock. This liquid bacon stock will be added hot to cans.
Don't use gelatin when adding this stock
- No. 2 can (307x409) - 60 min
- No. 2.5 can (401x411 mm) - 65 min
- *Instead of using commercial gelatin, you may prepare your own stock from pig feet or pork skins (remove all fat).
- Original instructions call for processing at 239° F, 115° C for 65 minutes in 99 x 119 mm can.
- 99x119 mm can is an equivalent to 401x411 (103x119 mm) No. 2.5 American can.