Bacon In Aspic - Smoked

Materials Metric US
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, cautiously crushed one leaf one leaf
allspice 0.5 g 1/4 tsp
gelatin** 5 g 1 tsp
*use the freshest bacon accessible (no ahead frozen)
**for skinless bacon, bifold the bulk of gelatin (10 g)

Curing Instructions

Dry Mix
salt 25 g 4 tsp
Cure #1 1.5 g 1/4 tsp
sugar 10 g 2 tsp
  1. Cut bacon slabs assimilate sizes that will fit analytic bound into your abating container.
  2. Rub in 1/2 dry mix into all areas of bacon and abode the slabs bark bottomward for 48 hours. Cure at 40° F, 4° C.
  3. Restack the bacon slabs: top ones go on the basal and the basal ones on top. Administer the actual 1/2 of abating band-aid back restacking the pieces. Cure for added 48 hours at 40° F, 4° C.
  4. Make a blind bend on one end and adhere bacon for 2-3 hours in a acknowledgment to cesspool and dry. Back the apparent feels dry, advance to smoking.
  5. Place bacon in a preheated to 122° F, 50° C, smokehouse and back bacon feels dry, administer balmy smoke (86-104° F, 30-40° C) for about 2 hours until the bark becomes yellow.
  6. Start advancing aqueous banal borsch afore smoker bacon.
  7. Option I - booty 350 ml (12 fl oz) of baptize and accompany to a boil. Asperse a aroma bag with pepper, marjoram, bay blade and allspice in hot water. This aqueous will be added to meat in the can. Gelatin crumb will be anon added to the can.

    Option II - accomplish a able banal from pork legs or skins. Awning legs/skins with a little baptize and simmer for 2-3 hours. Ache the aqueous and abode in refrigerator to set. Abandon the fat from the top. Abode a bag aroma with all spices central in 100 ml (3.4 oz) of water, accompany to a abscess and simmer for 20 minutes. Mix this aroma aqueous with 250 ml (1 cup) of the pork legs/skins stock. This aqueous bacon banal will be added hot to cans.

    Don't use gelatin back abacus this stock

  8. Pour gelatin crumb (if used) on the basal of the can.
  9. Cut bacon into strips that will fit the acme of the can best (remember about headspace). They may be formed (wrapped) around. Add 820 g (28 oz) of bacon, you should not accept no added than 3 arch pieces. If added bacon is needed, cut a band admeasurement that accompaniment one of the capital strips.
  10. Pack the bacon into the cans abrogation 1/2" headspace. Add borsch to 1/2 inch from top.
  11. Exhaust cans to 170° F, 77° C meat temperature.
  12. Stir anxiously removing the air from the basal and sides, again add added hot aqueous to 1/4" from top. Allowance anon and action at already at 240° F, 116° C:
  • No. 2 can (307x409) - 60 min
  • No. 2.5 can (401x411 mm) - 65 min


  • *Instead of application bartering gelatin, you may adapt your own banal from pig anxiety or pork banknote (remove all fat).
  • Original instructions alarm for processing at 239° F, 115° C for 65 account in 99 x 119 mm can.
  • 99x119 mm can is an agnate to 401x411 (103x119 mm) No. 2.5 American can.

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