The day before, marinate and dry the bacon
- In a bowl, mix the maple syrup with the smoked paprika and a pinch of fine salt. Add the smoked chest slices and knead to coat them well with the marinade.
- Leave to marinate in the fridge for 4 hours.
- Arrange the smoked chest slices on the trays of your dehydrator, placing a sheet of absorbent paper beforehand. Dry them by referring to the repository table below.
On D-Day, prepare the sweet carrot soup and serve with the Crispy Bacon
- Peel and wash the vegetables. Cut the soft potatoes into cubes, carrots into rings; Finely chop the onion.
- In a saucepan, brown the onions with olive oil. Melt them 3 min, stirring, then add the sweet potatoes, carrots, teaspoon of salt and pepper. Sprinkle with cinnamon, sugar, stir and let brown for 3 min. Then pour the broth, which must cover the vegetables. Cook, covered, for 15 to 20 min.
- When the vegetables are melting, stop cooking and mix the soup using a diver mixer. Rectify the seasoning, pour the liquid cream and mix.
- Divide the soup into hollow plates, sprinkle parmesan shavings, add the slices of Crispy Bacon and serve!
Drying frame
Smoked sliced chest (bacon): 70 ° C for 10 hours
Tip: Decorate your benedict eggs from Crispy Bacon during a brunch or a César salad to raise its taste.
Advice: dried chest slices keep longer in an airtight jar or a vacuum bag.