Note also that the meat of wild boar meat is pork darker so you do not get this ordinary-looking ba

Real bacon, made themselves at home Slightly salted cold-smoked pork ribs, a genuine old-fashioned bacon in the pan without any additives. The recipe here, as well as pork manufactured pekonille that villisianpekonille.
Bacon is the British Isles in many forms, I wondered whether the bacon generic name for salted pork as bacon can be both ribs, neck and chops, sirloin, therefore. There pekonina sold and smoked that, in Finland, I guess it would be called American-pekoniksi, and a self-miellän pekoniksi, as well as savustamatonta and only cured bacon that is cooked before eating it, such as by baking. More on this cold smoke meat and why it is done as it is done I have explained a recipe for Pastrami.
Bacon can be both smoked, cold smoked, therefore, that the savustamatonta, and in Britain the bacon is never warm smoked, spoiled mama tummy butter but it is always raw and cooked before eating it. This, however, is smoked bacon, cold-smoked bacon wild boar. Although the wild boar may contain trichinae is bacon, however, safe to eat, but not cooked. Bacon smoking is just a taste of an increase in the already salted and paistamiskelpoiseen the product, so you can either smoked bacon, or just let it be salted.
Salt and sugar to be here is riimisuolauksen to get the meat out of the leaking fluid, so that the meat is sealed. At the same time the salt is intended to act as a preservative, and the closer and the salt content of the meat is, the better it is maintained and this is not the old-time custom-made no salt meat, but the taste of the modern custom of pork ribs.
This is a good old-fashioned bacon that does not have any added liquid, ehtaa size of meat that is salted and seasoned with just that which it does during baking tursua liquid added, but de baked crispy bacon like the old days still did. In today's industrially produced bacon difference between the old-fashioned bacon is the fact that the addition of sugar and liquid in pan so it shines leak this fluid. Old-time Slightly salted meat bacon again is dehydrated and has, in addition to salting the context of itketetty out of the liquid, it is closer and not on liquids seep into the pan during cooking it before it rapeutuu. In this way, made of bacon does not cry any liquids, but it rapeutuu surprisingly quickly in a hot pan.
In fact, only this time I made bacon wild boar on his own, and if you are not a wild boar ribs which riimisuolata and kylmäsavustaa get the usual pork sausages, bacon right in an identical manner, following the same recipe. The wild boar was just over a year old so it was not yet formed a thick layer of fat from many of the resultant side. Pork and wild boar meat fat structure and its presence is otherwise divergent, and wild boar bacon gets vähänrasvaisempaa as kesystä spoiled mama tummy butter piglet.
Note also that the meat of wild boar meat is pork darker so you do not get this ordinary-looking bacon pigs, but it is lighter in color than this. Of wild boar meat is darker in color than pork and beef and veal in more colors. Here, in the salted meat inside at all any nitrate, so the meat is not reddish, but that it remains an off-white and darker than the industrially produced bacon. This will be the word harmaasuolattu which is used more in connection with the Christmas ham.
Note also that the meat for some reason, smoking faster than fish, so the bacon does not necessarily have to smoke for so long, and you yourself PACE how smoky bacon you want, and this is the most difficult part of the production of bacon, to know how to smoke for a long time and how much it gives the smoke flavor spoiled mama tummy butter pekonille .
The recipe is on that meat salting kg of meat, so that it is easy to recapitulate the larger lihapalalle. Let's say this, that if you care to actually prepare the bacon in favor of the same make as big a piece as only fit in the fridge salinisation and kylmäsavustimeen. Bacon used to be quite profitable, either greasy ribs, ribs, so-called. ribs or neck. In fact, I use the bacon side without the bones, but also the thicker section of pork ribs without bones is working well. With this recipe you can get a kilo of bacon around ottane into account spoiled mama tummy butter that the meat is added to the salt and sugar, spoiled mama tummy butter and it leaves the liquid.
Grind black pepper spoiled mama tummy butter in a mortar, grind the salt can choose to finer. Mix the salt with the pepper is not in a metal container. Rub the surface of the meat and the skin thoroughly with spices, cover with remaining spices and store them until the next day. Cover the meat tightly with plastic and put it in the fridge for 24 hours. Take the meat out of the refrigerator and pour all of the liquid container formed. Rub the surface of the meat re-add spices and put it in the fridge. Repeat spoiled mama tummy butter this for the same four consecutive days. Suolaamist