Bacon Recipes

[JCGrill]

Bought some pork belly yesterday. Bacon to be made soon. We have a local farm that makes 'Hungarian pepper bacon'. We love it. Anyone have a recipe?

[ComfortablyNumb]

This is a must read:

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

I make the Maple.

Be warned, once you make your own you can not go back to eating store bought. Your taste buds won't allow it.

[JCGrill]

ComfortablyNumb yup, I've been all over that entry. I don't consider the stuff I buy 'store bought' but it's possible I will find you are right anyway.

[Oakgrovebacon]

Give it a go, you won't go back!

[Spinaker]

It is a great recipe. Plus you will know you're doing it safely.

[Mr. Bones]

If there's homemade bacon involved, sounds like I'm in!
Hungarian Pepper Bacon, here's a startin' point...

https://www.google.com/search?q=Hungarian+pepper+bacon&ie=utf-8&oe=utf-8

[HorseDoctor]

I'm don't know what makes it "Hungarian style". Did you ask them how they do it? All they could do is refuse to tell you... Might be worth a try. Good luck

[ComfortablyNumb]

JCGrill Does the bacon you get have paprika in it? I Googled about a bit and most led to 'Paprika Bacon'.

http://www.smokingmeatforums.com/t/72344/paprika-bacon-how-to-make

[JCGrill]

ComfortablyNumb HorseDoctor indeed, and I do know the ingredients, but based on Meathead 's write up, I'm uncertain about whether putting paprika in the cure will do much for me. Agreed that I can ask.

[JCGrill]

Or should I say, I know some of the ingredients. "spices" is pretty broad, but there is paprika, this I know.

[PodunkFarm]

OK, I'm Hungarian, and I grew up a long time ago over my grandfather's storefront. He was a Hungarian butcher. We didn't have all of the fancy smokers back in the 50's, but we did have a large brick smoke house in the cellar (he built the place). We had incredible meats all of the time...sausages of every variety, cold cuts, you name it...I never knew who Oscar Myer was. But I do remember that "Hungarian Bacon" (AKA "szallona") is very different from traditional American uncooked bacon, it's a cut of fatty slab back that is smoked to the point where it can be eaten without further cooking. The "back" or rind is heavily covered with paprika *after it's smoked*, not before. One old favorite BBQ dish also called szallona, is to cut a hunk off the slab, heat it on the grill or over a fire until it drips fat, then drip the fat onto fresh peasant bread. Not heart healthy, but delicious! One can follow up with eating the crisp chunks. This was the place, now long gone, with my grandfather standing in the doorway:

[Mr. Bones]

Thanks fer sharin' both info an' pic!!!
Super Cool!!!!

[EdF]

Here's another recipe if you are interested in a different one. I like it with maple syrup and of course, smoked.

http://ruhlman.com/2010/10/home-cured-bacon-2/

[JCGrill]

PodunkFarm thanks for sharing your wonderful memories. I suspect that this bacon does not meet the definition of true Hungarian bacon, and probably the only thing that makes it close is the paprika. I am of German-Hungarian decent; my mother's side emigrated from the Banat region. I don't remember my grandmother ever making anything like this, and szallona was not part of our tradition (probably too much German in our blood).

I'm hoping to make something close to this particular bacon, even if it isn't well-named. I guess I will ask the seller about it and just wing it. Thanks again.

[HorseDoctor]

Regular paprika doesn't add a great lot but color. "Half sharp" or "hot" paprika will add some heat, while smoked paprika will obviously add some smoke flavor. As PodunkFarm noted, it makes sense that it might be added after the smoke. Sounds interesting. I may need to do a little experimenting with that.

[PodunkFarm]

A lot of the Hungarian recipes I cook contain paprika. Here's the Hunky secret weapon about paprika: You need to add a little crushed caraway seed to bring out the flavor. Not too much, you don't want to taste it in your stew or sauce. But it does bring out the flavor of paprika.

[Karon Adams]

I've a friend who is First Generation Hungarian. she may have something or be able to find something for you.