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Smoked bacon

Smoked bacon

The salted pieces of bacon are well salted on both sides, it doesn't matter if I put more salt because it takes as much as it needs. We leave the bacon like this until the 2nd day in a cool room.

After 2 days, we tie each piece of bacon with wire and smoke them.

While the bacon is being smoked, we prepare in a bowl the spices from the paprika and sweet pepper, the pepper and the spices.

After the bacon has been smoked, while it is still hot, season it as we did with the salt.

We place them in a basin and let them cool until the 2nd day.


Smoked bacon - Recipes

Sarmalele, also called dumplings in the Bucovina area, have a certain specificity - they are small (not "crowded" as in other parts of the country), and are usually made in clay pots and in a roll (oven), over low heat. of wood. The unmistakable, absolutely delicious taste of Bucovina sarmales is due to the carefully chosen ingredients and, especially, to the quality of the meat and smoked bacon in the household, as well as to the preparation over low heat and in clay or tuci (cast iron) dishes.

  • Ingredients: 1 kg pork (or, mixed, 700 g pork and 300 g beef), 200 g smoked bacon (mandatory), 1 cup full of rice, 2 onions, 3 tablespoons tomato paste, a dill and parsley , 1 tablespoon grated paprika, salt and pepper to taste (2 tablespoons grated salt and 1 teaspoon grated pepper), 2 sprigs of dried thyme and a few peppercorns, a little lard or oil for hardening, a few thin slices of homemade kaizer, 1 cup dry white wine or cabbage juice (optional), 1 larger sauerkraut with thin leaves.
  • Preparation: finely chop the onion and fry in lard or oil, and, when it becomes glassy, ​​quench it with a spoonful of tomato paste and mix a little, on the fire. Separately, the rice is washed well in 2 waters. The minced meat, over which is added smoked bacon cut into small cubes, mix with onions, rice, chopped greens, paprika, salt and pepper. Choose the cabbage leaves that are rinsed in cold water, in order to take them away from the salty taste, and in each leaf a spoonful of the previously obtained filling is placed and rolled. In a suitable deep pot, at the bottom of which a layer of chopped cabbage was placed, the rows of sarmale (dumplings) are placed, between them slipping the smoked slices (kaizer). Put the thyme sprigs and a few peppercorns on the last row of cabbage rolls, then cover with whole pickled cabbage leaves. Pour water as close as possible to the composition, and, according to taste, you can add a cup of cabbage juice or a cup of dry white wine, then place the pot to simmer. When the juice decreases (about 1 hour from the time of boiling), take the cabbage leaves on top and add the other 2 tablespoons of tomato paste, filling with hot water to cover the sarmales again. Cover everything again with the cabbage leaves and let it boil, also over low heat, for about 2 more hours (at this stage, the pot of cabbage rolls can be left on the fire on the stove / stove or can be put in the oven). After the sarmale shell is tender and fragrant, they are ready.
  • How to serve: Bucovina sarmales are served hot, sprinkled with sour cream, along with hot polenta.

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Smoked pork bacon recipes

Simple smoked bacon recipe

Smoked bacon is prepared from fresh salted bacon, previously cleaned of salt. Cut pieces 30 -40 cm long, with a width of 10-15 cm and a thickness of 2-4 cm. Place the pieces in a bowl with warm water for 1 hour to desalinate and then for 15 minutes in a bowl with very cold water.

Tie with string and dry and then smoke. After 2-3 days their color becomes reddish yellow and then it means they are ready. It is important that the smoke temperature is not higher than the room temperature.

Smoked bacon recipe with paprika

To prepare this recipe you need pork ribs. Cut to taste, season with fine salt. Then it is placed in a perfectly enameled or wooden bowl, with the mouse under the first layer. Sprinkle with plenty of salt. We place the following layers so that the bacon sits just above the bacon, somehow back to back. You can put garlic cloves between the bacon. It is kept in a covered bowl for 8-10 days. Every three days they return, so that those at the bottom of the vessel reach the top and vice versa.

After the salting process is finished, the pieces are removed from the bowl, sprinkled with paprika and left to rest for about 4 hours. Then they go to smoke and smoke.

Gypsy bacon recipe

For this preparation you need bacon on the belly of the pig - but be careful it is very important that the pig is not fat but 100-120 kg. Remove the ribs and cut into pieces 35-40 cm long and 15-20 wide. Rub the pieces well with table salt and place them next to each other without air entering each other in a wooden bowl. After three days, place in medium brine, add crushed garlic, bay leaves, pepper. They are kept in brine for about 8 days and return on the fourth day. At the end of the period, wash with warm water, dry and smoke.

Smoked belly recipe with paprika

The bacon with meat on the pork belly is cut as desired, salted for 6 days, returning every two days, the pieces in the bowl, respecting the rule that the pieces on the bottom of the bowl reach the top and vice versa.

After salting, rub it with paprika and put it to smoke.

Gherla smoked bacon recipe

Ribbed ribs with meat are cut into pieces 15-20 cm wide and 30-35 cm long and rubbed with salt. Place the pieces in a salting bowl, next to each other as tightly as possible. Coriander and allspice seeds are also placed between the pieces. After staying in the bowl for three days, it is placed in a medium concentration brine to which have been added: bay leaves, pepper, garlic, coriander and juniper. Make sure that the brine covers the pieces of bacon well. They will be kept in this salted solution for 8 days, and on the fourth day the pieces will return. After this period, they are removed, washed with warm water, rinsed for 1 day and then given for 2 days in cold and weak smoke.


Smoked pork bacon recipes

Simple smoked bacon recipe

Smoked bacon is prepared from fresh salted bacon, previously cleaned of salt. Cut pieces 30 -40 cm long, with a width of 10-15 cm and a thickness of 2-4 cm. Place the pieces in a bowl with warm water for 1 hour to desalinate and then for 15 minutes in a bowl with very cold water.

Tie with string and dry and then smoke. After 2-3 days their color becomes reddish yellow and then it means they are ready. It is important that the smoke temperature is not higher than the room temperature.

Smoked bacon recipe with paprika

To prepare this recipe you need pork ribs. Cut to taste, season with fine salt. Then it is placed in a perfectly enameled or wooden bowl, with the mouse under the first layer. Sprinkle with plenty of salt. We place the following layers so that the bacon sits just above the bacon, somehow back to back. You can also put garlic cloves between the bacon. It is kept in a covered bowl for 8-10 days. Every three days they return, so that those at the bottom of the vessel reach the top and vice versa.

After the salting process is finished, the pieces are removed from the bowl, sprinkled with paprika and left to rest for about 4 hours. Then they go to smoke and smoke.

Gypsy bacon recipe

For this preparation you need bacon on the belly of the pig - but be careful it is very important that the pig is not fat but 100-120 kg. Remove the ribs and cut into pieces 35-40 cm long and 15-20 wide. Rub the pieces well with table salt and place them next to each other without air entering each other in a wooden bowl. After three days, place in medium brine, add crushed garlic, bay leaves, pepper. They are kept in brine for about 8 days and return on the fourth day. At the end of the period, wash with warm water, dry and smoke.

Smoked belly recipe with paprika

The bacon with meat on the pork belly is cut as desired, salted for 6 days, returning every two days, the pieces in the bowl, respecting the rule that the pieces on the bottom of the bowl reach the top and vice versa.

After salting, rub it with paprika and put it to smoke.

Gherla smoked bacon recipe

Ribbed ribs with meat are cut into pieces 15-20 cm wide and 30-35 cm long and rubbed with salt. Place the pieces in a salting bowl, next to each other as tightly as possible. Coriander and allspice seeds are also placed between the pieces. After staying in the bowl for three days, it is placed in a medium concentration brine to which have been added: bay leaves, pepper, garlic, coriander and juniper. Make sure that the brine covers the pieces of bacon well. They will be kept in this salted solution for 8 days, and on the fourth day the pieces will return. After this period, they are removed, washed with warm water, rinsed for 1 day and then given for 2 days in cold and weak smoke.


The pieces of fat are cut into strips, placed in brine (brine results by rubbing and burying the fat with plenty of salt and in some areas add pieces of garlic, ground pepper) and left to soak for 2-3 weeks. After that, remove the bacon and grate the excessive salt and, if you prefer, rub it with paprika or hot pepper or put it in specially built smokers for 2-3 days. It should not be fat for at least a month. After that, the bacon is placed in specially ventilated chambers of air currents and used either as such or as an addition to culinary preparations.

Bacon is a traditional cuisine throughout Eastern Europe, much of Central Europe and the northern Balkans. Traditionally, in Russia, Ukraine and Poland, bacon consists mainly of fat on the back of the pig (fat on the belly of the pig is rarely used to produce bacon), with or without rind. In the whole region where it is produced, bacon is salted (this preservation process also giving it its name in the languages ​​of this part of Europe bacon / slonina / slana / szalonna come from the Slavic languages, solonýna in Ukrainian and solonina in Russian being generic terms for preserving meats by salting). In some areas, bacon is flavored in various ways (garlic, paprika, pepper, etc.), but the most commonly used flavoring process is smoking.

In Eastern European languages ​​spoken in areas where bacon is traditional, the name of the product derives from the ancient glory: Ukrainian са́ло (salt), Russian са́ло (salt), Belarusian са́ла (Hall), Hungarian szalonna, Polish słonina, Bulgarian сланина (bacon) or, less frequently, (salt), Macedonian сланина (bacon), Romanian bacon, Slane or slime (in Transylvania), Slovenian, Serbo-Croatian, Czech and Slovak: bacon, Lithuanian: Lasin. The bacon is called soolapekk in Estonian, which means "salt fat".

According to the recommendations of the World Health Organization, animal fat is not recommended for current use, because the fatty acids in its composition stimulate the excessive generation of cholesterol in the human body, which can lead to cardiovascular disease and premature death. [1]


Roll with smoked bacon

Cut slices of meat as for slices, beat with a wooden hammer, without breaking, straighten the edges, sprinkle with salt and pepper. Place a thin slice of smoked bacon on each piece of meat. Roll each piece of meat and bind. Heat oil in a saucepan, put a finely chopped onion, slices of celery, parsley, salt and finely chopped meat and bacon. Leave everything to simmer for about 1/4 hour, always stirring with a spoon so that it doesn't stick. Then place the meat rolls on top, turn them on one side and on the other until they are fried, without browning. Then put them in the oven and keep them on the fire for 1 1/2 hours, turning them from time to time and sprinkling them with a cup of cold water. Add a cup of meat juice to the sauce in the pan and let it boil for a few more minutes. Strain, pour over the roll. Separately boil the rice in the meat juice with salt and pepper and place in the sauce next to the roll.

Among the alternatives to the recipe Roll with smoked bacon, we recommend:


Video: ΣΠΙΤΙΚΟ ΚΑΠΝΙΣΤΟ ΜΠΕΙΚΟΝ- ΗΟΜΕMADE SMOKED BACON SUBTITLES (November 2021).