• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Jmeyer Hungarian Gypy Bacon (Ciganyszalonna) or (Zigeunersp

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • My father was born in Romania. His Grandfather taught him how to make Gypsy
  • Bacon over the campfire and he taught his children. I remember sitting
  • around the camp fire in the local Forest Preserve, holding a stick with a
  • chunk of smoked bacon over the coals. Potatos were buried in the embers and
  • opened cans of pork and beans were standing on stones in the campfire.
  • Someone was alway dropping their bacon on the dirt or the grass. Pick it up
  • and burn off the dirt. Eat it. Delicious.
  • Regards, June Meyer. Prepare a smoked cured slab of bacon, with the rind
  • still attached, by scoring it in 1 inch square sections down to the rind.
  • Cut off a 3 by 3 inch secton for each person. Skewer it on a long fork or
  • stick and hold it over the fire until the bacon starts to cook and sizzle
  • and the rind shrinks and curls up the bacon sections. Is your mouth
  • watering yet? Sprinkle paprika over bacon, eat by cutting off an inch cube
  • with a knife and topping it with chopped sweet onion and hearty rye bread.
  • Serve with cold beer and Schnapps chasers. The taste is wonderful, good on
  • those cold nights around the campfire.
  • This type of bacon can be bought at german or hungarian deli or meat
  • markets. The bacon is firm, not soft. It is cured in a way which permits
  • you to also eat it in thin slices on bread as an appetizer.
  • If you try one of my recipes please tell me what you think.
  • E-Mail me at: june4@interaccess.com
  • WALT
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 Directions



Recipe via Meal-Master (tm) v8.05

Title: Jmeyer's Auth Hungarian Cole Slaw (Kaposztsalata)
Categories: Hungary, Salad
Yield: 4 Servings

1 Cabbage head
1/2 sm Onion
Good white vinegar
Oil, peanut or corn is fine
Sugar
Salt and pepper

SLICE CABBAGE HEAD INTO SLAW

PLACE SLAW INTO BOWL
1/2 sm Onion Mince and add to bowl.

ADD
2 tb White vinegar.
5 tb Oil.
1 ts Sugar.
1/2 ts Salt, about

I find it amusing that in my kitchen, I have all the latest culinary
gadgets, from coffee bean grinders, cusinarts, can openers, coffee makers,
juicers, and so on, to aid me in my cooking adventures, yet when I want
cole slaw I get out my hand held "Rapid Slaw Cutter" (cica 1950). Made by
the Bluffton Slaw Cutter Co. Bluffton, Ohio. This non-technical hand held
cutter sold for about 39 cents way back then. It cuts the cabbage into
delicate strands of slaw. Better than any Cusinart can. If you frequent
garage sales, or estate sales, you may be lucky enough to find a used one.
Frequent use will keep it sharp. My cutter is willed to my son. Regards,
June Meyer.

Wash hands and take off rings. Place your hands into the slaw, mix and
squeeze the slaw so it makes some juice. This will make the slaw limp.
Taste, add more salt if needed. Refrigerate till serving time. Good the
next day also. Serves 4 to 6.

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