Tschebulls Root Bacon

Cut the pancetta into elongated pieces weighing about 300 g. Mix the garlic with a few tablespoons of water. Crush the herbs and spices in a mortar. Mix the pickling salt with sugar. Now rub the bacon pieces with the curing salt-sugar mixture as well as garlic. Sprinkle the spice mixture over it and rub it in well. Put the bacon in a tight container, cover with foil and let it cure for about 14 days at 5-8 °C weighted with a board. After that, rinse the bacon pieces with water only slightly. Provide each piece with a spagat or rope for hanging and let it air dry. Then smoke 1-2 times briefly. Then put on about 4 liters of lightly salted water, add roots as well as onions and let the smoked root bacon steep in it for about 20 minutes. Take it out and let it cool down.

Preparation Tip:

Served as a fine snack with hot mustard, horseradish and farmhouse bread.

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