How to cook boiled-smoked lard at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cooked-smoked bacon at home is quite simple to prepare. It is enough to master the technique of creating this meat product using a few simple recipes. You no longer have to look for it on store shelves or market stalls. And at the same time, you can be absolutely calm about the content of flavors and preservatives.

Selection of quality meat product

To make delicious boiled-smoked lard at home, first of all you need a quality meat product. It is better to choose not very fatty pork belly. The more meat on it, the juicier and more aromatic the finished delicacy will be. Because the meaty parts absorb seasonings and spices better.

As a rule, pork belly is offered for sale in strip plates. But before processing, do not cut it into smaller pieces. It is better to cook the meat product from the whole part, which will also give it juiciness and make it much more flavorful.

To make the fat have a rich taste, when choosingit is worth paying attention to the condition of the fat and meat layer. It should not be dark red and have yellow spots.

In addition, you need to carefully evaluate the overall appearance of the meat: whether it looks fresh and has never been frozen. Otherwise, the fat will turn out very dry.

Cooked-smoked lard at home

Today, the market assortment is rich in various varieties of fat of various production methods. But in order for a home-made product to surpass purchased analogues, it is enough to use this simple recipe for boiled-smoked lard.

First you need to prepare the following ingredients:

• pork brisket -1.8 kg;
• garlic - 2 cloves;
• laurel leaf - 1 piece;
• allspice peas - to taste;
• s alt - 4 tbsp. l.;
• strong brew - 2 tbsp. l.;
• powder mixture of ground black and red pepper - to taste;
• husk from 4 large onions;
• honey - 1 tsp;
• fresh parsley - 100 grams;
• smoked sausage - 60 grams;
• paprika, coriander, mustard powder or paste - 2 teaspoons.

Meat preparation

To prepare high-quality boiled-smoked bacon at home according to the recipe, you will have to spend a lot of time, since this process must be very slow.

First of all, the pork brisket is prepared - the meat layer is well washed and dried with a paper towel.

To give the boiled-smoked bacon a spicy taste, special spices and spices are suitable, which must be carefully rubbed with a clean pork mass.

Next, wash the onion peel and place it in a saucepan. Then add finely chopped fresh parsley, bay leaf and pepper mixture.

In the resulting composition put the prepared pork layer skin side up. It remains to add smoked sausage and pour boiling water, covering the meat by 2 centimeters.

A heavy weight is placed on top of the pork layer so that the contents of the pan do not rise during cooking. Then the dishes are covered with a lid and put on a small fire.

A little honey and s alt can be added to taste.

Lard is cooked over low heat for at least 1.5 hours.

Preparing the sauce

To make the boiled brisket spicy, you need to cover the meat with a special sauce. To do this, grate one clove of garlic, combining it with mustard, paprika, coriander and pepper. Next, the mixture is applied to the meat in a thin layer. If you are intolerant to spicy foods and spices, you can reduce the amount or eliminate them altogether, limiting yourself to simple seasonings.

As soon as the layer reaches the desired state, as evidenced by a golden crust, it must be laid on a dry thick towel, once again watered with the previously prepared sauce residues. Meat is rubbed only when hot.

Finishing

After the entire layer is covered with spicy spices, it should be wrapped ina thick layer of gauze, put in foil and put under pressure. To do this, you can use a three-liter jar of water.

The whole structure is placed in the refrigerator for 20 hours. The finished delicacy can already be cut into portions and served with a side dish or as a snack. But it is better to bring the process to the end, proceeding to the next stage - smoking.

Another way of home smoking

How to make boiled-smoked lard using a different smoking method?

You must follow the following step-by-step recipe:

1. S alt and sugar are mixed in a small bowl.
2. The pre-cut edges of the pork belly are rubbed with this mixture. This should be done until the dry ingredients are completely rubbed into the meat pulp. Next, the layer is turned over and processed in the same way on the other side. It is necessary to leave the fat in this form for 5-10 minutes.
3. Next, the layer is placed in a large resealable plastic bag. If the meat is too hard, then it is better to additionally beat it with a kitchen hammer.
4. When the semi-finished product is finally ready, you need to put the grate on a baking sheet, and take the meat plate out of the bag and rinse under cool water, slapping it with a dry paper towel.
5. Then leave it at room temperature for 1 hour.
6. At this time, remove all grates from the oven except for the lowest one and preheat the oven to 200 °C.
7. The inside of the tray is covered with foil so that its bottom andthe sides were completely covered.
8. Further along the bottom of the dishes, wood chips are spread evenly. The roaster in the oven should be 6 centimeters above the bottom of the tray. If necessary, you can try to turn it over.
9. The meat layer is placed face up on the rack. You should lift the long edges of the foil to close them in the middle. Then fold it twice and squeeze lightly for extra tightness. After that, it is important to make sure that it does not touch the piece of meat. Otherwise, the smoke will not circulate freely around it. You can lift the foil on the sides to connect the top seams.
10. The prepared tray is placed over medium heat until a thick, steady stream of smoke emerges from the top seam of the foil. This process will take no more than 5 minutes.
11. The next step is the meat layer is sent to the oven and kept there to heat up to 150 degrees. You will have to wait a long time - from 4 to 6 hours.
12. After the time has elapsed, the tray is removed from the cabinet. The top seam of the foil must be opened slightly to allow the lard to cool to room temperature.
13. Next, cut off the skin and wrap the finished piece tightly in cling film, leaving to cool overnight before cutting. It can be kept tightly wrapped for up to 2 weeks in the refrigerator or up to 3 months in the freezer, but be sure to wrap in plastic wrap and then foil before freezing.
14. At the final stage, smoked lard is boiled in the usual way. You can use the recipe above, which details how to cook porkbrisket.

How to serve the delicacy

Ready-made pork belly is served to the table, previously freed from foil and cut into portioned ribbon pieces.

As a sauce, you can use ketchup, mustard, homemade adjika or tkemali, which will appeal to lovers of Caucasian cuisine.

Conclusion

The use of boiled-smoked bacon as a snack has been known since ancient times, when it was a real decoration of the Russian table. And they always cooked it at home. Only recently, various varieties of smoked lard with spices have appeared in stores. But still, it is inferior to a homemade product in many respects.

Therefore, take note of the recipes below to please the household with a spicy hand-made meat delicacy.