Tasty and simple smoked salad at home

Probably, there is no other such method of processing meat products and fat, which allows to preserve and increase in the finished product a wonderful pleasant taste, delicate and appetizing, magnificent aroma, an unusual tender and juicy consistency. Smoking of fat at home facilitates the purchase of a wonderful golden brown color, but - most importantly - allows you to store a long-lasting delicious and fragrant product. This is because smoking smoke, through which the process of processing fat occurs, has a preservative effect, and also to a certain extent dehydrates it and has a bactericidal effect.

In addition to bacon, any other meat product can be smoked - hams, bacon, loin, sausage and other parts and products from beef, pork or mutton carcass. However, lard is suitable for this best, because it is not only delicious, but better than all other substances that can be affected by smoking substances. Smoked salad at home or in any other conditions occurs by treating products with smoke generated by burning (unhurried, lacking oxygen), wood and sawdust.

Starting or just thinking about smoking lard at home, it should be remembered that the food will turn out delicious only if you select the wood used for this process correctly. And it's not just about the quality of the tree, which is undoubtedly very important, since only medium-dry wood can give the "right" smoke that is optimally suited for the process of making smoked bacon. It is also important to choose a tree of certain breeds. For example, for the ideal taste and aroma of the end product, it is worth choosing wood of fruit trees (pears and apple, cherries, apricots or plums). Appetizing golden color of lard will acquire if it smells of fragrant oak, ash, alder or aspen spirit, and an even more intense shade will give the smoke formed by juniper. However, when smoking smoked fat at home, it is necessary to know that in addition to juniper, no other coniferous trees for smoking fat are suitable - they give a gentle product as a not too pleasant bitterish taste, and sharp hints of the smell of turpentine or tar.

Very delicious is the food prepared according to the following recipe. It is necessary to take lard (1500 gr.), Garlic (2 teeth), salt (30 gr.), Ground mustard grains (4-5 gr.). In addition, you will need a bay leaf (5 leaves.), Ground black pepper (4 g.) And boiled water (80 g.). Be sure to take care of the wood - it is best to choose alder, cherry and apple. Salo (well, if each piece will have a solid interlayer), it is necessary to rinse, dry it and cut into slices of 5-6 cm in thickness. Then the product can be rubbed with chopped or squeezed garlic, generously sprinkled with dry mustard, pepper, mustard and broken bay leaf. At the same time, you should carefully mix the salt in hot water, put the resulting mass in a container, and then send the same pieces of fat. Mix thoroughly, so that the salt mass is distributed in all the pieces, the container with lard can be placed in the refrigerator.

The next stage, which involves smoked fat at home under this recipe, begins in 3-4 days. During this time, the product is well salted and soaked in spices, so that it can then be washed and sent to the grill of the smokehouse, at the bottom of which the dry chips, mixed with sawdust, are burned. On the slowest fire, for 40-45 minutes, at 45-50 ° C the temperature of the smoke, in the covered home smokehouse, and smoking will occur at home.