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Bacon with paprika

Bacon with paprika

after Christmas, my son, who doesn't eat fat, tells me: "Mom, I ate a bacon with paprika ..., why don't you do it?" Well, let's do it !!!

  • 1 kg raw bacon with mouse
  • 1 clove of garlic
  • salt
  • pepper
  • paprika

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Bacon with paprika:


  1. wash the bacon and crust it.

  2. put it to boil with the sliced ​​garlic and salt [the recipe says to put garlic sauce after you take it out of the boil, I prefer to boil the garlic with the bacon, it's easier, light if you can say].

  3. after boiling, take it out of the water and while it is hot, rub it with paprika and pepper.

  4. Serve cold with onions, tomatoes, peppers, horseradish ....

Tips sites

1

choose a piece of bacon from the belly that has a row of meat.


  1. The bacon is cut into suitable pieces, about 15-20 cm.
  2. In a large bowl, prepare the batter: finely ground garlic, bay leaves, pepper, salt, paprika, thyme and water.
  3. Mix the composition well until the salt dissolves.
  4. Add the pieces of bacon in the formed composition and rotate them daily.
  5. The vessel is refrigerated for at least 7 days.
  6. After this period, the bacon is smoked for 1 day, using cherry wood.

Storage & # 8211 is packed in waxed paper and kept cold or vacuumed and stored in the freezer.


  1. The bacon is cut into suitable pieces, about 15-20 cm.
  2. In a large bowl, prepare the batter: finely ground garlic, bay leaves, pepper, salt, paprika, thyme and water.
  3. Mix the composition well until the salt dissolves.
  4. Add the pieces of bacon in the formed composition and rotate them daily.
  5. The vessel is refrigerated for at least 7 days.
  6. After this period, the bacon is smoked for 1 day, using cherry wood.

Storage & # 8211 is wrapped in waxed paper and kept cold or vacuumed and stored in the freezer.


HOW TO MAKE SMOKED BACON WITH PAPER

Smoked bacon with sweet paprika (paprika) is a traditional recipe that is not missing from the tables of Romanians for the holidays. The recipe for smoked bacon (bacon) as in Transylvania comes out tender, tasty and melts as if in the mouth.
In this post you will find details about seasoning, periods when it is ripe and smoking. All steps are essential, you can not skip or omit any of the explanations below.

Bacon, despite being only fat, is much healthier than other sausages on the market.

In order to have smoked bacon with sweet paprika on the Christmas table, the process should have started somewhere in mid-November, but it's not too late to start now and enjoy its taste even after Christmas.

There are households that prepare their special preparations for the holidays in advance, respecting all the stages of their maturation, drying, smoking and aeration. If you want to get the best smoked meats, then it is good to keep in mind and adjust the days for each stage, and in the end you will only receive praise.

Depending on the area where you live, the training methods can be very different. Although I was used to bacon from the Moldovan area, where it is not seasoned with sweet paprika, but also from the Transylvanian one from Alba, when I first tasted smoked bacon with paprika from the Covasna-Harghita area, I was so delighted that since then I don't like any other product.

A few years ago my husband and I went to see how the pork is cut and how the traditional dishes are prepared. We were just spectators, because my husband's cousin and nephew, together with a friend of his, did everything.

It was very cold outside, so I stayed much less to see what was happening. But I stayed in the kitchen when the pork alms was prepared and another traditional dish that is made in the area when the pork is cut - torma - Hungarian pork soup with horseradish. You can read the recipe by clicking here.

In our family, smoked bacon with paprika is the most appreciated. All the friends who tried our bacon said it was the best.

Before I explain how to make smoked bacon with paprika, I must tell you that it is best kept in the freezer. Take it out just enough to cut a few slices, then put it back.

The most common traditional smoked pork dishes are: bacon, sausages, meat sausages (neck, chop) and brine.

Bacon, although it is probably the one found in households across the country, the method of preparation differs from area to area.

I will write this post schematically to make it easier to highlight all the work steps.

Stage 1: Cutting and portioning

The bacon is prepared from the pieces on the back and the sides of the pork carcass and is cut into pieces 30-60 cm long, 15-30 cm wide, and the thickness is the one desired by each one. Some recommend a thickness of 1.5-2.5 cm (so is the one we have in general), but we also had thick pieces of 5-8 cm. The edges must be beautiful, uniform and smooth.

Stage 2: first maceration - 3 days

Each piece is rubbed with plenty of salt and kept in salt (it will pull only as much as it needs), then put in layers in large bowls and cover with a very clean thick cloth.

Stage 3: Maceration - 30 days

After 3 days of maceration, the first row of salt is wiped and cleaned with the knife blade, after which it is salted again and the stratification in pots is repeated, after which it is kept for 30 days.

During this period, once a week, the layers change between them, rubbing at the same time each piece of bacon in the bowl with the salt that is already in the bowl.

The bacon dish is placed in a very cool room (it can be the attic of the house if it is not heated and ventilated, shed, storage, garage) and semi-dark, as I said above, for a period of 30 days.

It is very important that they DO NOT FREEZE!

At intervals of 4-6 days, rotate the pieces of bacon and restore the salt layer on the surface.

Stage 4: cleaning and drying - 2 days

After 30 days, wash with warm water, clean with a knife blade on both sides, then wipe with a very clean kitchen towel or gauze to remove the brine from the surface.

Prepare a paste of 3 cloves of garlic, 3 tablespoons of paprika and 1 teaspoon of pepper with a little water. It is fried a little. Part of the pieces of bacon are greased with this paste, and the rest is left natural and left to dry for 2 days.

Next is the smoking of the pieces of bacon with pieces of wood and hardwood sawdust (beech). Smoking is done during 3-4 days, arranging the pieces of bacon on a bar at a distance of 1.7-2 m from the hearth.
On the first day it stays in the smoke for 2-3 hours, on the second day for 4-6 hours, increasing the smoking process by one hour every day. It is smoked until it takes on a slightly golden color.

After smoking, it is left to dry for 10 days in order to be able to ventilate from the accumulated smoke.

Stage 7: portioning and storage

After a fairly long period, here comes the time when the bacon is cut into pieces suitable to be put in the freezer, then sprinkle with paprika. We keep the bacon in zipped bags so that it doesn't smell like other foods in the freezer.

Smoked bacon with paprika can last in the freezer even for 24 months, but in our country it doesn't catch autumn either.

Don't forget to keep it in the freezer!

Let's be healthy and enjoy tasty food with our loved ones!


  1. The bacon is cut into suitable pieces, about 15-20 cm.
  2. In a large bowl, prepare the batter: finely ground garlic, bay leaves, pepper, salt, paprika, thyme and water.
  3. Mix the composition well until the salt dissolves.
  4. Add the pieces of bacon in the formed composition and rotate them daily.
  5. The vessel is refrigerated for at least 7 days.
  6. After this period, the bacon is smoked for 1 day, using cherry wood.

Storage & # 8211 is packed in waxed paper and kept cold or vacuumed and stored in the freezer.


HOW TO MAKE SMOKED BACON WITH PAPER

Smoked bacon with sweet paprika (paprika) is a traditional recipe that is not missing from the tables of Romanians for the holidays. The recipe for smoked bacon (bacon) as in Transylvania comes out tender, tasty and melts as if in the mouth.
In this post you will find details about seasoning, periods when it is ripe and smoking. All steps are essential, you can not skip or omit any of the explanations below.

Bacon, despite being fat only, is much healthier than other sausages on the market.

In order to have smoked bacon with sweet paprika on the Christmas table, the process should have started somewhere in mid-November, but it's not too late to start now and enjoy its taste even after Christmas.

There are households that prepare their special preparations for the holidays in advance, respecting all the stages of their maturation, drying, smoking and aeration. If you want to get the best smoked meats, then it is good to keep in mind and adjust the days for each stage, and in the end you will only receive praise.

Depending on the area where you live, the training methods can be very different. Although I was used to bacon from the Moldovan area, where it is not seasoned with sweet paprika, but also from the Transylvanian one from Alba, when I first tasted smoked bacon with paprika from the Covasna-Harghita area, I was so delighted that since then I don't like any other product.

A few years ago my husband and I went to see how the pork is cut and how the traditional dishes are prepared. We were just spectators, because my husband's cousin and nephew, together with a friend of his, did everything.

It was very cold outside, so I stayed much less to see what was happening. But I stayed in the kitchen when the pork alms was prepared and another traditional dish that is made in the area when the pork is cut - torma - Hungarian pork soup with horseradish. You can read the recipe by clicking here.

In our family, smoked bacon with paprika is the most appreciated. All the friends who tried our bacon said it was the best.

Before I explain how to make smoked bacon with paprika, I must tell you that it is best kept in the freezer. Take it out just enough to cut a few slices, then put it back.

The most common traditional smoked pork dishes are: bacon, sausages, meat sausages (neck, chop) and brine.

Bacon, although it is probably the one found in households across the country, the method of preparation differs from area to area.

I will write this post schematically to make it easier to highlight all the work steps.

Stage 1: Cutting and portioning

The bacon is prepared from the pieces on the back and the sides of the pork carcass and is cut into pieces 30-60 cm long, 15-30 cm wide, and the thickness is the one desired by each one. Some recommend a thickness of 1.5-2.5 cm (so is the one we have in general), but we also had thick pieces of 5-8 cm. The edges must be beautiful, uniform and smooth.

Stage 2: first maceration - 3 days

Each piece is rubbed with plenty of salt and kept in salt (it will pull only as much as it needs), then put in layers in large bowls and cover with a very clean thick cloth.

Stage 3: Maceration - 30 days

After 3 days of maceration, the first row of salt is wiped and cleaned with the knife blade, after which it is salted again and the stratification in pots is repeated, after which it is kept for 30 days.

During this period, once a week, the layers change between them, rubbing at the same time each piece of bacon in the bowl with the salt that is already in the bowl.

The bacon dish is placed in a very cool room (it can be the attic of the house if it is not heated and is ventilated, shed, storage, garage) and semi-dark, as I said above, for a period of 30 days.

It is very important that they DO NOT FREEZE!

At intervals of 4-6 days, rotate the pieces of bacon and restore the salt layer on the surface.

Stage 4: cleaning and drying - 2 days

After 30 days, wash with warm water, clean with a knife blade on both sides, then wipe with a very clean kitchen towel or gauze to remove the brine from the surface.

Prepare a paste of 3 cloves of garlic, 3 tablespoons of paprika and 1 teaspoon of pepper with a little water. It is fried a little. Part of the pieces of bacon are greased with this paste, and the rest is left natural and left to dry for 2 days.

Next is the smoking of the pieces of bacon with pieces of wood and hardwood sawdust (beech). Smoking is done during 3-4 days, arranging the pieces of bacon on a bar at a distance of 1.7-2 m from the hearth.
On the first day it stays in the smoke for 2-3 hours, on the second day for 4-6 hours, increasing the smoking process by one hour every day. It is smoked until it takes on a slightly golden color.

After smoking, it is left to dry for 10 days in order to be able to ventilate from the accumulated smoke.

Stage 7: portioning and storage

After a fairly long period, here comes the time when the bacon is cut into pieces suitable to be put in the freezer, then sprinkle with paprika. We keep the bacon in zipped bags so that it doesn't smell like other foods in the freezer.

Smoked bacon with paprika can last in the freezer even for 24 months, but in our country it doesn't catch autumn either.

Don't forget to keep it in the freezer!

Let's be healthy and enjoy tasty food with our loved ones!


2 recipes of delicious vegetarian burgers

1. Vegetarian burgers with boiled legumes

In the case of cooked legumes, we offer you a recipe that combines them with onions, garlic and raw parsley. They may surprise you, but after you cook them a little, you will get an authentic burger flavor.

Legumes are an excellent source of protein and vegetable fiber. You should eat them at least 2 or 3 times a week. Therefore, this recipe gives you a different and delicious way to enjoy them.

Ingredients

  • 3 cups boiled legumes, such as lentils, chickpeas or beans (600 g)
  • 1 egg (optional)
  • ½ teaspoon of smoked paprika (2 g)
  • 1 small onion
  • 1 sprig of fresh parsley
  • Salt
  • 1 tip of cumin knife
  • 1 clove of garlic
  • Olive oil
  • Breadcrumbs (optional)

Method of preparation

  1. First, it is very important that the legumes are well drained. This is essential so that the burgers do not fall apart after cooking.
  2. Crush the vegetables with a fork or food processor. If you want to get a beef-style burger, you can leave lumps.
  3. Then add the egg and mix well. If you want to get vegan burgers, ie without animal products, you do not have to add the egg.
  4. After that, add the rest of the ingredients, all of which are chopped: onion, garlic and parsley.
  5. Then add the spices and salt. Smoked paprika offers a flavor similar to classic burgers. Cumin will help you digest legumes.
  6. Optionally, you can cover the burger with breadcrumbs to make it crispier.
  7. To finish, you can fry or bake vegetarian burgers, always with a little oil. As the vegetables are already cooked, 20 minutes at 200 ° C (390 ° F) should suffice.

2. Vegetarian burgers with whole grains

The second way to prepare vegetarian burgers is to use whole grains. They are rich in carbohydrates and fiber, so they will help you feel full of energy and full.

These vegetarian burgers are the perfect choice if you have leftover food (for example, rice) and want to take advantage of them in another way. For this quick and easy recipe, you can use any cereal to make delicious vegetarian burgers.

Ingredients

  • 3 cups cooked whole grains, such as quinoa or rice (600 g)
  • 1 egg (optional) or 1 tablespoon chickpea flour (12 g)
  • 2 cloves of garlic
  • 1 onion
  • 2 green peppers
  • 1 red
  • ½ teaspoon of smoked paprika (2 g)
  • Spices to taste: oregano, basil, etc.
  • Olive oil
  • Salt
  • Breadcrumbs (optional)

Method of preparation

  1. For starters, as in the first recipe, the cereals must be well drained, especially if you want to fry them.
  2. Then crush them with a fork or in a food processor. If you want to get a beef-like burger, you can leave a few whole grains.
  3. Then, add the egg (if you want) and mix well. This makes the burger more compact, but you can get the same effect with chickpea flour.
  4. After that, fry the garlic, onion, peppers and tomatoes in a pan. Mix them with the already crushed cereal.
  5. Then add spices to taste, such as smoked paprika and salt. You can also add oregano, basil, black pepper or anything else you like.
  6. If you want, you can dress the burgers in breadcrumbs.
  7. Finally, you can fry or bake burgers, always with a little oil. Because they do not contain raw ingredients, it is enough to leave them for 15 minutes at 200 ° C (390 ° F).

Now you have two vegetarian burger recipes that you can prepare at home. We recommend that you try these recipes with different legumes and cereals. If you want to experiment, you can try new combinations to find your favorite one.

You should know that legumes and cereals are a very healthy nutritional option. With the help of these recipes, you will get a complete meal that you can serve anytime, anywhere.


1. We cook pasta in salted water.

2. Finely chop the onion, bacon into similar cubes as in the preparation of scrambled eggs for sheep cheese gnocchi and red pepper for shorter and thicker ribbons.

3. Heat the olive oil in the pan and add the bacon and red pepper first. Stir until the pepper softens and begins to turn orange. Then add the onion, fry together

4. Strain the pasta, add a little olive oil and mix.

5.Put the pasta in a plate, mix them with fried red peppers, onions and bacon, crush the cheese on top and sprinkle with chopped spring onions (I liked the green part more). Good appetite.


Crochet with paprika

  • Ascen Jiménez
  • Kitchen: traditional
  • Recipe type: appetizers
  • Calories: 280
  • Portions: 8-10
  • Preparation time: 6H
  • Cooking time: 21M
  • Total time: 6H 21M

Ingredients

  • 80 g of cooked meat (in my case it was the rest of the lamb)
  • 130 g of cooked ham
  • 50 g of extra virgin olive oil
  • 80 g onions
  • 1 teaspoon pepper
  • 170 g of flour
  • 750g milk
  • Shawl
  • Nutmeg
  • 3 egg yolks
  • 3 egg whites (to cover)
  • Breadcrumbs with a little paprika (to cover)
  • Olive oil for frying

Preparation

We put the cooked ham and the meat (already cooked) remains in the glass. We hit everything with a few turbo shots and reserve.

Put the onion and oil in the glass. programmer 3 minutes, varom temperature, speed 3 1/2. Add the paprika and program 1 minute, varom temperature, speed 1.

Add the flour and program 1 minute, 100º, speed 2 1/2.

Now add the milk, salt, nutmeg and yolks. I mixed everything up over time 8 seconds at speed 5. Then we schedule 7 minutes, varom temperature, speed 4.

Add the meat and program 1 minute, varom temperature, speed 4.

Spread the dough on a tray and let it cool. Once the dough has hardened, shape the croquettes, pass them through the beaten egg whites and then through the breadcrumbs.


Is stevia good for diabetics?

Consumption of this plant is excellent, especially for diabetics, and this for the plant regulates the sugar level in the body, according to studies. There are several studies that show that stevia stabilizes blood sugar levels, strengthens insulin resistance and stimulates its production.

This plant helps the pancreas, and consumed in the form of tea, has the role of inhibiting appetite, which is beneficial for diabetics who have problems with hyperglycemia. Thanks to vitamins and minerals, stevia helps regulate blood sugar and has a low caloric index, which is very good for insulin addicts who have problems with high blood sugar levels. And in this case it is recommended to eat stevia in its natural state, uncooked.


Classic rabbit stew recipe with polenta

The preparation of the stew is as simple as possible. It is a low food, with ingredients that are prepared very quickly. Only the meat cooking time is longer. But it depends on the meat chosen. Rabbit meat penetrates fairly quickly. In less than an hour we can cook a delicious preparation for the Easter meal.

In addition to meat, greens and tomato paste, an ingredient often used in this recipe is red wine. It is optional, but helps a lot in tenderizing the meat and emphasizes the taste of the dish. No other spices are needed, so as not to influence the taste of the greens added in abundance.

Find lamb recipes on the blog, perfect for the Easter holidays.

* And if you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds, related to the page. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Follow below the list of ingredients and how to prepare for the classic rabbit stew recipe with polenta.


Video: Házi abárolt szalonna - Paprika Bacon (December 2021).