Very simple. Very quick and delicious.
The bacon had been salted for 6 days in a bowl with a large amount of salt and some additional nitrite.
Then it was washed and rubbed with the following spice:
Black pepper, smoked paprika, granulated garlic, thyme, rosemary, juniper, hot aromatic pepper. The product was sealed in airtight bag for the next 5 days. Afterwards, it was the time of cold smoking for 3 days.
Since I cooked about 4 kilos the bacon is kept is climate chamber becoming more and more delicious every next week. However, you may not wait and taste it at once.
