Cold smoked bacon by Marcel


2 kg pork belly (striped with rind)

For salting:
60 g pickling salt
10 grams of sugar
10 cloves of garlic
2 teaspoons juniper
2 tsp coriander
2 teaspoons pepper (coarsely ground)
1 tsp cumin
2 teaspoons thyme
2 bay leaves


Finely grind the ingredients.
Cut the pork belly into 400g pieces.
Season well and vacuum seal.
Put it in the fridge for about 10 days, massaging the bacon 1-2 times a day.
After the curing week, the pork belly is removed from the vacuum - the meat juice is given away and placed in a bowl to burn through or finish maturing.
Some rinse off the spices, I leave the spices on, more intense flavor.
Now dry in the air for 48 hours - smoking time 10 days - smoke every 2 days, 1 day break - hang the bacon back in the cellar or refrigerator during the smoking break.
Outside temperature should be between 5-15 degrees C. Then let it hang dry for another 1-2 days