I share the secrets of cooking the amazing delicacy and great snacks in field conditions: after a hunt, during time fishing or on a picnic. Burn!
So, about the fat in the fire.
Bacon cooked over a campfire - this is one of the most delicious and affordable dishes, which is often combined with baked potatoes on the coals, meat, fish and bread.
The easiest way is to frying smoked bacon pieces, strung on skewers, metal hooks or wooden bars.
Baked product thus represents a cross between a kebab and smoked delicacy.
Its taste is different from fat, cooked in the smokehouse, but that does not mean that it will be worse.
On the contrary, from this shmatochka salsa and salivate excessively. And if with some bread? And in general a fairy tale!
What is the fat you can cook over a campfire?
It is better to use fat with thin layers of meat.
The most delicious when cooking on the fire fat obtained previously dry-salted or soaked in a marinade.
However, you can smoke the fat and without preparation.
For this to himself smoked product must rub with salt, pepper and other spices to taste.
Worse sure it will not just be less spicy.
Preparing for smoking bacon
If you decide to cook bacon all the rules, pre-prepared product should be. For this purpose it is necessary to salt.
It should be borne in mind that the formulation and the process of salting effect on the taste of fat is not less than the quality of smoking.
Traditionally fat salted in two ways:
dry
marinated
On the qualitative preparation of the product by dry method is required from 12 hours to two weeks (otherwise salt and spices have absorbed deep enough).
Marinade ensures fast and efficient pickling product.
For salting marinade considered optimal size pieces of 15 cm long and a width of not more than 6 cm.
Marinade for salting bacon must include:
salt
black pepper
Bay leaf
Do not overdo it with salt: oversalting marinade makes meat layer rigid and does not allow to soak in the spices.
Seasonings to taste:
dry garlic
paprika, and others.
Harvesting of bacon to smoked over a fire in the marinade
1. Prepare saline. Sol pour directly into a preheated water.
The required amount can be determined using an egg as soon as it pops up, showing the top diameter of about 1.5 cm, - the required concentration is attained.
2. Add seasonings. In salted water, add spices:
dry garlic (per tablespoon 0.5 to 5 liters of water)
5-7 whole cloves of garlic
black pepper (to taste)
Bay leaf
mustard (0.5 teaspoon)
you can add a pinch of sugar
3. Fat. Pre-cut into portions to lower the fat in a bowl with warm marinade so that it turned out to be entirely in it.
That fat is not popped up, you can press down the lid, the board for cutting food or other press.
After leave to marinate for a few days.
Before you take out pieces of smoked bacon and dry them, spread out on the grill, hanging on metal hooks or using wipes.
How to smoke the fat in the fire?
Firewood must burn completely to form a sufficient amount of coal.
To accelerate the process is allowed to add purchased charcoal.
While burn through the wood, cut the bacon into portions pieces.
Advance to procure green plants to create smoke, which will cook bacon. The most affordable option - the leaves and twigs of alder, which grows abundantly in the valleys and basins, as well as nettles.
You can not use needles, wormwood and other plants, emit acrid smoke. Cooked bacon on it unfit for human consumption.
Fresh coal fire put a thick layer of the prepared herbs. To seal and more abundant of smoke can flatten it on top of two sticks.
slices of bacon then strung on skewers or sticks, neatly stacked on top of greens or are fixed at a low height from the fire on improvised holders of dry twigs.
If lard is placed directly on the foliage, for uniform heat treatment and absorbed smoke can cover with its additional layer of greenery.
Subsequently, the fat can be immediately raised with sticks which the first pinned layer green plants.
After the first portion of the fat is prepared, it is necessary to replace the lower layer of greenery.
Further cooking continues the same scenario: greens stacked on top of it fat, the second layer is covered with greenery, ready lard removed the upper layer of greenery, climbs product, etc.
If necessary (e.g., when bacon cut into large chunks or temperatures insufficient to smoke uniform propekaniya) can be prepared in two steps by lifting the top layer of the green and turning on the product the other side.
How much fat is in the fire of the Copts?
Depending on the size of the piece of cooking time and temperature coal fat is from 15 to 30 minutes.
If the green light starts?
Due to the high temperature coal occasionally green branches or nettle will light. There's nothing to do about it.
In order to quickly extinguish the fire hazards, it is necessary to prepare in advance a bottle of water.
Finally
Bacon, cooked on this simple recipe, you will appreciate the natural taste of the products of the hunters, fishermen and fans of outdoor recreation.
Bon Appetit!
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