Smoked-boiled lard: tasty and simple

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

Salo is an excellent appetizer for many strong drinks. It can be purchased ready-made, but you can also make it yourself. Then you get really tasty homemade smoked-boiled bacon, the more it will be cheaper. In addition, to cook such bacon at home, you do not need to have special tools. Yes, some may actively use the smoker. But ordinary onion peel will also give color.

Smoker Recipe

If you have your own smokehouse, you can easily and simply cook delicious smoked-boiled lard. To prepare it, you need to take:

• two kilos of fat;
• two liters of water;
• a couple tablespoons of s alt;
• five black peppercorns;
• six pieces of allspice;
• four bay leaves.

Of course, you can use any spices you like. However, it is worth paying attention to the fat itself. If it has an unpleasant smell, sticky, just seems unappetizing, you should refusehis shopping.

The process of making lard

To begin with, the workpiece is boiled. Water is poured into a saucepan, s alted. Bring the liquid to a boil. Put bay leaves and both types of pepper. After that, the pieces of bacon are laid with the skin down. After boiling again, reduce the heat and cook for about sixty minutes.

After cooling, after pulling out of the broth, dried with a paper towel. They tie the workpiece with a rope, preferably from hemp, so that it does not burn.

How to make boiled-smoked lard? Install the smokehouse following the instructions. Heat the fat for twenty to thirty minutes. After cooling in the air, and then put in the refrigerator for an hour.

The finished smoked-boiled lard is cut into pieces, sprinkled with ground garlic if desired and served.

Cooked-smoked bacon roll

You can often find lard that has a thin layer of fat. You can make a delicious roll out of it using simple ingredients. And he doesn't need a smokehouse. For this recipe for smoked-boiled lard, you need to take:

• fat;
• a couple of tablespoons of coarse s alt;
• four bay leaves;
• a few cloves of garlic.

Also, to form a beautiful color, like a smoked product, onion peel is used.

Smoking boiled lard: delicious roll

To begin with, lay out a layer of fat. Sprinkle it with s alt. Bay leaf is torn to piecesput on fat. Finely chop the garlic, evenly distribute it over the fat, roll it into a roll with the filling inside. Tie tightly with rope.

Put a part of the husk in the pan, bacon on top. Cover with husk. Pour hot, but not boiling water about two centimeters. After boiling, lard is boiled for about two hours. After that, the product is cooled without removing it from the broth. Boiled-smoked lard in onion peel turns out to be fragrant, has a pleasant brown color with golden tones.

The roll is laid on a sieve, oppression is placed on top so that excess moisture in the glass. Leave for an hour. Then the ropes are removed. For taste, you can take a little more garlic, grate it on a coarse grater and mix with black ground pepper. Grate the roll of fat with this mass, wrap in cling film, and then remove for an hour in the cold.

This roll is cut into pieces, on the cut it has interesting inclusions due to broken bay leaves. It can be served on crispbread, with rye bread, or simply with skewers for easy picking.

Another option with onions

For such a simple but delicious recipe, you need to take:

• kilogram of fat;
• a glass of husk;
• ten allspice peas;
• glass of s alt;
• ten garlic cloves;
• three bay leaves;
• a little black pepper;
• a teaspoon of liquid smoke.

As you can see, this recipe also uses onion husks. It is she who allows the fat to become brown, that is, it really looks like smoked. However, it is worth noting howyou need to choose the husk.

Simple tips

To get delicious bacon, and not spoil a quality product, you should be responsible for choosing the husk. For example, it is better to remove the topmost husk. But the lower leaves should not be taken to avoid an unpleasant odor. The leaves are also reviewed for rot or other damage.

The husk is washed under running water so that no impurities get on the fat. It is also worth noting that the longer it sits in warm water with husks, the richer its color will be.

Cooking process

The washed husks are placed in a saucepan, filled with water. It must cover it completely. Bring the mass to a boil, and then reduce the heat, cook for another ten minutes.

After putting bay leaves, peppercorns and s alt into the water. Add four cloves of garlic, previously peeled. Stir the mass. After that, lard is put in the brine. It needs to be completely covered with liquid. Boil for about an hour. If there are a lot of meat inclusions on the fat, the time can be increased to one and a half hours.

After adding liquid smoke. This is done for flavor, in principle, you can refuse this step. When the fat has completely cooled, it is taken out, the husk is removed, dipped in paper towels. Rub the fat with pepper. Tinder garlic on a fine grater, also apply it to the finished product. Put the fat in a bowl, cover with a plate, put oppression. Sent to the refrigerator for twelve hours.

Delicious lard isgreat base for sandwiches. Often they buy a smoked or simply boiled product in the store. But many will agree that cooking boiled-smoked bacon at home allows you to get a product with a unique taste. In addition, it is very easy to prepare it. There are many options. Some people use a homemade smoker, which gives the dish an incomparable flavor, while others achieve color using other means.