How to make your LARDONS, Cold Smoked BACON at home from PORK BELLY? скачать в хорошем качестве

How to make your LARDONS, Cold Smoked BACON at home from PORK BELLY?

A piece of Charcuterie very easy and quick to reproduce at home ! From there you can cut a lot of lardons, slices of lard / Bacon and other pieces. We start with a fresh Pork Belly from the butcher: 2730 g @ 8.8 € / kg (Local breeding: Crossing between Duroc & Piétrain) Vacuum salting with 3.5% Guérande salt (95g) and 1.75% Cane sugar (47g) for 7 days in the fridge Smoking : 2 x 10h (with 12h of rest in the fridge between) Drying in an electric cellar at 9 °C and 75% humidity : 15 days Final result : 2421 g (- 12%) If you enjoyed the video, leave us a Like and a Comment ! ❤️ ❤️ SUBSCRIBE and ACTIVATE the 🔔 so you don't miss the next videos: http://bit.ly/3TRhwFq ___ 📱 - Our social networks - 📱 ___ 📷 INSTAGRAM ►: http://bit.ly/3AdT4Y7 TikTok►: http://bit.ly/3EACGDF FACEBOOK ►: http://bit.ly/3WVp4JQ ------------------------------------------------------------ Music : « Cyborg Breakdown » par KOI DISCOVERY The vacuum sealer I use: http://bit.ly/3EGMZEU My thermometer/hygrometer: http://bit.ly/3V3phJ1 My Electric Wine Cellar: http://bit.ly/3XbejTA