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  • Paprika Bacon.

    These pictures are from the last time I made Paprika bacon. I don't think I will be making any this time. Too much going on this week end.



    1- Cure your pork belly as you any other time. I use 100 grams of sea salt and 50 grams of sugar for every 1 kilogram of belly. Press this cure into belly making sure that all is covered well. Place into a ziploc bag, add any left over cure mix that didn't stick to the belly into bag. Remove all air, and zip closed. Place into fridge for 5 days, turning once a day.

    2- the 5th day, remove from from bag and rinse any visible cure off of the bacon. DO NOT SOAK to reduce saltiness.

    3-smoke for a longer time (normally 140 to 150 internal is good, but want more smoke without any more heat), cold smoke is better if you can. You want to almost over smoke the bacon at this time. Let cool and dry. Best if it gets chilled in fridge for a night.



    4-place bacon into hot water and boil until fork goes into the meat nice any easy. With the boiling, you will loose all that extra saltiness and some of the smoke flavour.


    5- When cooked (tender), remove from boiling water with care, place onto a clean dish towel, and quickly dry off the water. When dry and still HOT, place onto a sheet of waxed paper and spread Hungarian Paprika over the entire piece of bacon. (This must be done while the bacon is still hot). Fold the wax paper over the bacon and press paprika into bacon. Make sure that there is just enough paprika to cover the bacon. Too much paprika will be too strong. Wrap the entire piece of paprika bacon in waxed paper and let cool until cold enough to put into the fridge. Let chill in the fridge over night.




    6-Remove from fridge, slice into 1/4 inch wide strips, place onto a slice of bread and enjoy.
    sigpic

  • #2
    looks darn good. I love paprika. :)

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    • #3
      Here is a link to a google search I just did on this.
      http://www.google.com/search?sourcei...ikash+szalonna
      sigpic

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      • #4
        Looks like some fine bacon andy!
        sigpic



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        • #5
          Hey Andy...you don't toss in garlic or onion in the boil? We always did..about 4-5 cloves of garlic and a medium sized cut onion... interesting. Maybe a regional thing? Try it next time...adds another dimention of flavor.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Never heard of paprika bacon before. It looks and sounds good. Thanks for posting the step by step pics. Might give it a try sometime.
            Dawn

            New Braunfels Bandera "Grail"
            Weber 22.5" Kettle Grill
            1 Maverick ET-73
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            member #38

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            • #7
              Most outside of the Hungarian community have not, ITB. It is a delicious treat, more of an appetizer type thing.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Hmmm, I've never heard of it either... looks good!


                Drinks well with others



                ~ P4 ~

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                • #9
                  Here is a page from a commercial house that specializes in Hunky foods... About half way down the page is the stuff... Take a gander thru some of the other stuff too. Man, these people know FOOD! ;{)

                  http://www.hungariandeli.com/Store.htm
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Andy,

                    This sounds delicious. I'm going to be giving this a go next time I pick up some bellies. I'll save a couple of questions for than.
                    Thank you for putting this up. And Points for the nice step by step.

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                    • #11
                      Originally posted by Richtee View Post
                      Hey Andy...you don't toss in garlic or onion in the boil? We always did..about 4-5 cloves of garlic and a medium sized cut onion... interesting. Maybe a regional thing? Try it next time...adds another dimention of flavor.
                      Rich, I sometimes do. This is the most basic recipe. I have experimented with minced garlic, black pepper, and a few other spices as well. I have yet to find that "perfect combination" of added spice for my taste buds. I will absolutely post my the results when I nail that "perfect combination" down.

                      Thanks for all the kind words. This is a very tastey treat that I make only twice a year.
                      Thanks again everyone.....
                      sigpic

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                      • #12
                        Originally posted by bb53chevpro View Post
                        This is a very tastey treat that I make only twice a year.
                        My wife has a couple handed down recipes that are only made once or twice a year. I think that is part of what makes them so special. If you made it all the time-it just wouldn't be the same.

                        Great tutorial. Great looking bacon.
                        KCBS/CBJ #56408

                        "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                        • #13
                          very interesting andy, never heard a nothing like that before or even close. nice pix man!!!!
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                          • #14
                            I like it! Gonna do the bacon gig soon.
                            Sunset Eagle Aviation
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                            • #15
                              1- Cure your pork belly as you any other time. I use 100 grams of sea salt and 50 grams of sugar for every 1 kilogram of belly. Press this cure into belly making sure that all is covered well. Place into a ziploc bag, add any left over cure mix that didn't stick to the belly into bag. Remove all air, and zip closed. Place into fridge for 5 days, turning once a day.
                              i don't see any cure in this step of the instructions andy.......surprised Rich didn't catch it..............


                              let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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