Smoked Fatback Paprika Style is a smoked fatback coated with paprika

Smoked Fatback Paprika Style is a smoked fatback coated with paprika for this extra flavor and red color.

1.	meat selection	1. Pork Grade I (Fatback I), 11 lb (5 kg), not salted Meat total : 11 lb (5 kg)	salt paprika - Hungarian, sweet	350 g 60 g	12oz 2.1 oz	10 Tbs
	ingredients
2.	curing	Pork fat slabs, about 8" - 10" (20 - 25 cm) long and 2⅜" - 4" ( 6 - 10 cm) wide and over 2" (5 cm) thick. Keep at 40 - 42 F (4 - 6 C) When cutting slabs you can choose your own length but make it 3" - 6" wide. Trim out all remaining pieces of flesh and blood, until you have a clean piece of pork. Find a suitable curing container and spread salt on the bottom. Rub in salt into pork on all sides and place in the container skin down. Cover pork with salt on top, rub in salt into the next pork piece and place it on top of the first one, skin down. Put more salt on top. Don't go any higher than 20" (50 cm). After 7 days remove pork pieces, rub in more salt into pork pieces, add more salt between them and on top. The pork should be everywhere well covered with salt. The container should remain in a cool 40 - 42 F (6 - 8C) and dark place for 1 - 2 weeks. Total salt curing time 2 - 3 weeks. After 1 week of curing when rearranging the pieces, you may rub in some favorite spices of yours.
3.	grinding	none
4.	mixing	none
5.	stuffing	none
6.	drying	Shake off salt of the pork pieces, rinse in warm water, 100 - 104 F (38 - 40 C) , check that they are clean on outside and hang for 2 - 3 hours to dry them out. Make 4 - 5" (10 12 cm) long loops of butchers twine. Then cover on all sides with paprika, tapping it well in and hang for drying for 12 more hours.
7.	smoking	Smoke with cold smoke below 70 F (22 C) with thin smoke for 24 - 48 hours.
8.	cooking	none
9.	cooling	to below 64 F (18 C).
10.	storing	Store in refrigerator
	notes	no cure # 1 or nitrates used. Product not cooked but ready to eat.