Hungarian Smoked Bacon (Traditional Szalonna) Recipe

Ingredients

• 2 kg pork belly (skin on)
• 120 g salt
• 15 g garlic, crushed
• 2 tbsp sweet Hungarian paprika
• 1 tsp black pepper
• 2 bay leaves
• 1 tsp caraway seeds (optional)
• Beech or oak wood for smoking

Instructions

1. Rub the pork belly with salt, garlic, paprika, pepper, bay leaves, and caraway.
2. Place in a covered container and cure in the refrigerator for 7–10 days, turning the meat every day.
3. Rinse lightly and pat dry.
4. Hang in a cool, airy place for 12–24 hours to form a dry surface.
5. Cold-smoke at 20–25°C (68–77°F) for 8–12 hours, or over 2–3 days for a stronger smoky flavor.
6. Hang in a cool place for another 3–7 days before slicing.
7. Serve thinly sliced with fresh bread, onions, peppers, or use in traditional Hungarian dishes.