Homemade recipes: lard smoking

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

Although it is generally accepted that lard is purely Ukrainian food, but of course, no one will refuse to eat a piece of soft, tender, with grains of s alt, and on a black bread. Therefore, it can be argued that s altso is an international dish, common among the Slavs, and they consume it in different forms: raw, boiled, fried, smoked. Let's talk about smoked meats.

Choosing lard for smoking

• First of all, lard is suitable for this. It is well "passed" by smoke and acquires the desired softness and appropriate taste. Hot smoking of fat is preferable to cold, because. more likely to produce a quality product, and it will last longer. And the taste of such fat is much more pleasant.
• The sebaceous layer should be thick enough - at least three fingers. Otherwise, the pulp will be tough, fibrous, and this will not add pleasure when eating. You can also try the quality like this: stick a sharp knife into a piece. It goes in easily, like butter, which means it fits. And if with difficulty - it has a lot of fibers and stiffness.
• Hot-smoked lard will get a special taste if there are layers of meat in the pulp. Luckilysmoked, it will become a real delicacy and the "nail" of any table.



• Don't smoke all the cooked lard at once. In each run, it will be correct to process about one and a half kilograms.

Required ingredients

), ground black pepper (1-2 teaspoons), a little mustard powder, boiled water. You need to smoke on chips and sawdust from alder or another tree, but you definitely need to stock up on chips of fruit trees. Best cherry and apple. Pear, apricot, etc. are also suitable.

Cooking process

Smoking bacon begins with a thorough washing of the prepared pieces under running water. Then it is cut into pieces, the thickness of which does not exceed five centimeters or a little more. It is not recommended to take too large ones, they will not be saturated with smoke properly.

The bars are rubbed with garlic. You can crush the teeth with a garlic maker, you can cut it with a knife - it’s more convenient for anyone. In the first case, the fat will be saturated with aroma and pungency to a greater extent. Then it is also generously coated with pepper and mustard. Bay leaves should be crushed and sprinkled with prepared pieces. Sprinkle with coriander peas. Or roll the prepared bacon in the finishedseasoning for Korean carrots - the aroma will be wonderful, and the taste too.

Lard is smoked over a pickled product. Therefore, it should first be placed in the marinade. To do this, 4 tablespoons of soda are poured with a small amount of boiled water. A little of this saturated solution is distributed to the bottom of the pan, lard is placed on it. Top again with a s alt solution, evenly over all the pieces. Salo is marinated for 4-5 days, in the cellar or refrigerator.

Then it is taken out, washed again. Each piece can be wrapped with twine so that under the influence of heat they do not blur. And so that the pulp does not turn black and does not get dirty in soot, they are additionally wrapped in gauze. Then put on the grate of the smokehouse.

Smoking lard requires a lot of smoke. Therefore, firewood chips should be well moistened with water. Then they are placed on the bottom of the smokehouse, mixed with stocked sawdust. In order not to lose fat, which will be heated from lard during smoking, a tray is placed under the grate. Then the apparatus is closed, and a small fire is made under the smokehouse. It is important to keep it in this state: with a large fire, the fat will be too heated or charred. Chips, of course, should smoke strongly.

The process should take 40 minutes or less, depending on the thickness of the product. Fat is smoked with smoke, the temperature of which should not be lower than 55 degrees and not higher than 70.

Then the finished fat is removed from the grate and placed on a flat surface to cool the pieces. On request, the bars can be additionallysprinkle with red pepper to give the product sharpness and aroma. And enjoy the resulting dish.