Recipe detail

Pork Smoked English bacon

1. 3. 2022

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

Program steps

  • Preheating:
  • 80 °C

To view the entire table, move the table to the right.

Chlazení-vyjměte udírnu

1
Hot air
0 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 30 °C
ventilator icon 80 %
ventilator icon 

Vložte udírnu do komory

2
Hot air
7 %
time icon Termination by time
time icon 02:30 hh:mm
probe icon 110 °C
ventilator icon 50 %
ventilator icon 

Sušení

3
Hot air
0 %
time icon Termination by time
time icon 02:30 hh:mm
probe icon 80 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
boneless pork loin 2000 g
salt 80 g
bay leaf 1 g
allspice 1 g
ground black pepper, ground 1 g
water 2000 g

Nutrition and allergens

Allergens:
Minerals: Mg
Vitamins: B6, C, K

Nutritional value of one portion Value
Energy 539.1 kJ
Carbohydrate 2.2 g
Fat 48 g
Protein 26 g
Water 0 g

Directions

We marinate the boneless pork flank in salt osmosis with wild spices. The meat must be submerged (drowned) in boiled water, and the meat marinated in this way is left in the refrigerator at a temperature of +3°C for 7 days.

We take out the meat and dry it in the combi oven on the program mentioned above, then in the second step we insert the Vision Smoker and smoke it.

Recommended accessories

Vision Smoker

Vision Smoker

Stainless wire shelving

Stainless wire shelving