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hi ya folks

Progressing in the old world of sausage I suppose. But i have a question for all you paprika lovers out there. There is supposedly a type of spanish bacon which is rolled in parprika and then dry cured. The paprika has to be smoked in order to give the back bacon a smoky flavour

I was wondering first whats the best way to dry cure something and second if anyone has a recipe for this spanish back bacon

Note by Spuddy: Topic moved to correct section

Nope, no info on a recipe for the bacon with smoked paprika, but here's a source for the paprika, let us know if you come up with something.
http://www.tienda.com/food/pimenton.html?KNC-Google

Could you be talking about Lomo which is a Spanish cured pork loin eye.
Try a search for "lomo" and you should find some info. Paul Kribbs made some and posted pictures I remember.

I created something with the characteristics I wanted though. A very mild heat, loads of paprika, hint of cayenne and a very heavy cold smoke. This is not the typical way of doing it but hey it worked for me. And the taste was exquisit. The presentation of it was also very good for the loin that I used turned out fabulous.

When I make Canadian back bacon. I wet cure a loin in a solution of 20 cups cold water, 1 cup coarse salt, 1 cup brown sugar and nitrate cure#1 as per manufactures instruction (1 tsp./5lbs). After curing in the fridge for 2 days/inch of thickness. I then remove the loin let it dry for a few minutes then roll in corn meal. You could follow this recipe but roll in smoked Paprika.

I have considered adding smoked paprika when dry curing bacon, haven't tried it yet, still topping up the levels of normal stuff.

Yes smoked paprika is an excellent product and is all the rage in Australia nowadays. You know a product is popular when it is sold by the generic supermarket brands.

I usually use it to faux (=mock) smoke foods. Putting it in meatloaf, sausage mixtures and hamburgers gives them a nice smokey taste. You can use it in brine and dry cure mixes too. I have even seen people use it in Gravlax type cures for fresh salmon in order to fake smoke it. So I assume it would work if you rolled a piece of cured pork in it.

I know I'm coming to this topic 4 years late but....


I saw some the other day at the London Charcuterie festival. It appeared to be pancetta rolled in paprika.

Any leads on how to make it would be much appreciated.