How to smoke lard at home?

Passing by the trading rows, we often hear the strong, vigorous smell of smoked bacon. It is simply impossible to resist such temptation. But is it so difficult to cook it on your own at home? Let's try to figure out how to smoke fat.

Of course, the big plus is that you cook yourself and control the process yourself - the dish at home is always tastier. The second point, when buying fat, you choose a quality product, and this is already half the battle. And, at last, one more advantage - seasonings, they too can be chosen independently, to the taste.

You can smoke in several ways. If you do not know how to smoke fat in a smokehouse, you can use the recipe of the inhabitants of Transcarpathia - according to this recipe, fat is very delicious. To do this, select a piece with a layer of meat and cut it into large pieces - a width of ten centimeters, and a length of about twenty-five. Pieces are cleaned of straw, scrape off the burned places and fall asleep with salt in the barrel. It is necessary to salt very generously, and to lay down with a skin downwards. Thus, fat should salivate for twenty days. After a while, the fat is cleaned of salt and suspended for a day to drain excess liquid. In the smokehouse, it is suspended separately, so that the pieces do not touch. The fire is spread, the firewood is sprinkled with tar so that fire does not come, but smoke. The temperature should not be high - best about thirty degrees. In this state, under the smoke, the fat is aged for 24 hours. After the appearance of a ruddy crust, it can be removed and eaten.

If you do not know how to smoke lard in this way, you can make smoking in aerogrills. To do this, take a half a kilo of fresh product, salt, selected seasonings, liquid smoke and alder shavings.

Salo is better to choose in the market, but do not hesitate to ask for a veterinary certificate. Well, if the fat is with the layers of meat, this is the so-called subclavine - fat, carved from the stomach. Some masters do not remove from the subclavine flank - a good piece of meat, which is "attached" to the fat. When smoked, this fat will be especially tasty. Before cooking, lard needs to be cleaned with a knife, scrape off the weather-beaten places, remove all unnecessary. Then cut it into small pieces. Each slice of fat should be salted with a coarse salt, and you need to salt a lot - fat does not absorb excess salt, but low salted fat can ruin the whole taste after smoking. After salt, lard should be sprinkled with pepper - black or red, if not - with paprika. After this procedure, the fat becomes unusually beautiful color. Finally, the fat is sprinkled with various spices - thyme, rosemary, sage, nutmeg , oregano. Each of these spices will give the fat a wonderful aroma, from which it will be impossible to resist.

After the bacon is processed, it should be put in a cold place for a couple of days, so that it is soaked. For twelve hours before you will smoke lard, it needs to be smeared with liquid smoke with a brush.

Separately in the bowl with water (not necessarily warm) leave to swell one packet of gelatin, forty-gram, then add there the red pepper and stir everything. In the mixture that turned out, we lower the fat for a couple of minutes.

Now we start to work directly with aerogril. Before smearing bacon, put alder shavings on the bottom of the aerogrip and wet it with water. If there is no alder, then you can take the apple shavings. Salo is laid out on the grill grill, the temperature is brought to sixty-five degrees and at this level we can tolerate fat for up to three hours, periodically checking the readiness. After a while, the fat will be ready.

Fans of field cooking collect recipes for smoking, fat for them - a crown dish for any occasion.