Smoked Aback Fat

Smoked aback fat is an old archetypal which tastes abundant with bread, alacrity and beer or it can be acclimated as a additive to abounding added dishes.

back fat (not salted), with bark or without, back fat slab dimensions: about 10-12” continued x 3-6” advanced x 1” (no skin), 1¼” (with skin) thick.5 kg11 lbs.
Ingredients per 1000g (1 kg) of meat
salt350 g12.35 oz.
  1. Salting. Booty bisected of alkali and rub into aback fat on all sides. Advance alkali on the basal of container. Abode aback fat bark bottomward in a container. Advance alkali on top. Abode addition slab of aback fat on top of the aboriginal one application the aforementioned procedure. Accumulate alembic beneath algidity (40-42º F, 4-6º C).
  2. After 7 canicule echo action application additional bisected of salt. About-face adjustment of slab placement: the slab that was ahead on top goes on basal now and carnality versa. You can rub in any spices that you like for instance pepper, paprika, or coriander. Leave in a alembic for 1-2 weeks longer. This agency that the absolute time is amid 2 and 3 weeks.
  3. Shake off balance alkali from the apparent of aback fat and ablution the slab in a blood-warm water. This removes any crystalized alkali that has accumulated on the surface.
  4. Make a blind bend and adhere at air-conditioned temperature for 12 hours to dry.
  5. Smoke with a attenuate algid smoke for 2 canicule until aback fat develops ablaze amber or amber color.
  6. Keep in refrigerator.

There is an accomplished adaptation of smoked aback fat (Słonina Paprykowana in Polish) that employs paprika. Afterwards footfall #3, administer paprika abundantly all about the slab, patting the aroma in hardly by hand. Again abide with accomplish 4, 5 and 6.

Sodium nitrite (Cure #1) is not acclimated as there is no meat, aloof the fat.

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