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View Full Version : Goin' ethnic on yo bunz...



Richtee
01-13-2011, 05:24 PM
Hungarian, to be specific...

OK here ya go- Hunky Paprika bacon, or Abalt Szalonna.

Here's a belly just out of cure. I varied the recipe by including paprika, garlic and onion in the seasoning. I like the result. Usually it's just cured with curing salt, then simmered with onion and garlic, and coated with good Hunky paprika after the simmer.
http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0110010846.jpg

During the simmer

http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011521-1.jpg

After, about to be coated with a fresh layer of paprika. Szeged, of course.

http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011617.jpg

Coated and about to get wrapped and vac sealed for a week of "settling in" with the added flavor.

http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011618.jpg

This is typically sliced thin as a lunch meat and eaten on crackers or good Hunky rye (NO seeds!) bread, but it can be diced and used in recipes, or the "cracklin' biscuits" I have posted before.

SmokyOkie
01-13-2011, 10:26 PM
Eaten raw?

chef schwantz
01-13-2011, 10:37 PM
Looks interesting Rich.:thumbs up:

BigAL
01-14-2011, 05:47 AM
Can't wait to see some on a plate! Be better if it was my plate, though.:msn-wink:

Joneser
01-14-2011, 07:37 AM
Nice...
:thumbs up:

Richtee
01-14-2011, 07:43 AM
Eaten raw?

No- it's simmered after curing in garlic/onion laden water... to...err..."fork tender". Just shy of a "pull" stage I'd call it. Then chilled.

Bassman
01-15-2011, 10:43 AM
Sounds great, Rich. Lets see some sliced.:thumbs up: