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Great recipe for Homemade Bacon Smoked with Barley Tea in a Pot. I usually drink oolong tea, but I was given barley tea bags, so I decided to use them to smoke bacon instead of smoking chips. Barley tea made a very aromatic bacon.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook homemade bacon smoked with barley tea in a pot using 12 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Bacon Smoked with Barley Tea in a Pot:
- Take 500 grams Pork belly
- Get 20 grams [A] Salt
- Prepare 10 grams [A] Soft brown sugar
- Get 1/2 tbsp [A] Nutmeg
- Prepare 1/2 tbsp [A] Allspice
- Make ready 1/2 tsp [A] Chilli powder
- Take 1/2 tsp [A] Cinnamon
- Prepare 1/2 tsp [A] Paprika
- Take 1 [A] Black pepper
- Get 1 several [A] Bay leaves
- Get 10 Barley tea bags
- Make ready 1 dash Sugar
This is what I did and froze it ready for Neil to enjoy while I am away. Remove and discard the rosemary, then crumble over the goat's cheese. Caution: make sure your kitchen is well ventilated with windows open, fan on, etc. Strain through cheesecloth, forcing out all the juice.
Instructions to make Homemade Bacon Smoked with Barley Tea in a Pot:
- Rinse the pork belly with water. Remove any blood from the pork when cleaning. Pat dry well.
- Prick all over the surface with a fork to allow it to absorb the spice well.
- Combine [A] ingredients. Make sure that the amount of salt and sugar is correct. You don't have to measure the other spices precisely.
- Finely shred the bay leaves and sage. Rub the [A] spice mix onto the surface of the pork belly.
- Put the pork into a resealable bag and massage the meat over the bag. Rest in the fridge for 5 days to one week. Massage the meat gently once a day.
- After 5 days to one week, soak the pork in water to remove the saltiness. It usually takes 1-2 hours. Slice off a small bit and fry to check the taste.
- When the taste is right, pat dry. Leave to rest in the fridge for one day to dry.
- After one day, prepare for smoking. Empty the barley tea from the bags.
- Combine the tea and sugar. You will use this mixture instead of smoking chips.
- Place empty tins in a pot. Cover the bottom of the pot with the smoking mixture. Place a metal rack over the tins. Cover with a lid and it is ready for smoking.
- If you don't want to make the pot dirty, line the bottom of the pot with aluminum foil. I bought a cheap metal rack from a pound shop and cut into a suitable shape to fit in the pot.
- Place the pork on the rack and start smoking. Keep the heat high until the smoke starts. When the smoke starts, turn down the heat to low and cover with a lid.
- Turn over the pork halfway through and continue to smoke. It usually takes an hour but it depends on the size of the pork.
- After smoking, wrap the pork in cling film and leave to rest in the fridge for one day. You can eat it without doing this.
- After one day, it is ready.
- You can eat as it is but I like browning the slices in a frying pan without oil.
- [Note:] Fat drippings stop the smoke. Make a small saucer to place on the smoking mixture to catch the drippings.
Click Play to See This Savory, Smoked Bacon Recipe Come Together. Note: Cured bacon can either be smoked (using a couple of different methods) or baked. You can also order it online (the grains are actually often sold under the name roasted barley tea). Bring the mixture to a boil over medium high heat. Combine water and barley kernels in a kettle.
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