Hungarian Szalonna Bacon
Szalonna is a traditional Hungarian bacon cold-smoked and cured with paprika, garlic, and salt. Its characteristic red exterior comes from generous amounts of sweet and hot Hungarian paprika. It is sliced thin and often gently warmed raw over an open flame before eating.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRinse pork belly with cold water and pat dry. Thoroughly combine all curing mixture ingredients and rub the meat evenly and firmly on all sides.
Curing
7 daysVacuum seal or airtight wrap the rubbed meat and store in the refrigerator at 4–6 °C. Turn daily to ensure the curing brine is evenly distributed.
Drying
12–24 hoursRemove meat from packaging, rinse with cold water, and pat dry with a cloth. Allow to dry on a rack in a cool, airy place or uncovered in the refrigerator.
Cold Smoking
3–5 days (6–8 hours per day)Cold smoke using beech meal at a maximum temperature of 25 °C for 6–8 hours per day. Allow the meat to rest in the open air for at least 16 hours between smoking sessions.
Maturation
2–3 weeksHang the finished smoked Szalonna in a cool (8–14 °C), well-ventilated place to mature until it develops a firm texture and intense aroma.
Pro Tip
Use only genuine Hungarian paprika powder (Édesnemes and Erős) for authentic flavor and the typical bright red color.
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