How to smoke lard at home: smoking methods and proper preparation of the product

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

Do you like lard? Opinions here are likely to be divided. Someone will refuse to even try it because of the high calorie content and specific flavor. The other, on the contrary, will fall in love for life. On average, we can say that this is a very tasty snack, which is not recommended to be abused. But if you decide to enjoy it, you will face the fact that it is very difficult to find a quality product in stores. It remains only to smoke the fat at home.

Introduction

It should be noted that there are a lot of ways to prepare this snack. The choice will depend on your capabilities and preferences. Sometimes from material investments. If you decide to smoke lard at home, then you need to know that the procedure is quite laborious and lengthy. But the resultsexceed all expectations. The main thing is to know that the procedure is quite lengthy. But nevertheless, it's worth it. Of course, you will have to work hard during the preparatory phase, and then languish in anticipation until the smoker finishes its work.

How to choose

In order for the finished product to please with excellent taste, you need to purchase high-quality lard. Carefully inspect the selected piece. It should not have a foreign smell, dark or yellow spots. Ideal are slices, 3-5 cm thick, with layers of meat. It is best to choose pieces from the peritoneum or from the sides. Here it is softer. Although everyone may have their own preferences. There is no consensus.

Preparation

First of all, you need to rinse and dry the selected piece. Now he is ready for further manipulations. They are to give the product an unforgettable flavor. You can smoke lard at home without this step, but the taste will be quite modest.

So, marinate the lard before smoking, then you will get the perfect appetizer that you can be proud of. There are two ways to prepare. Each of them has its own advantages. This is dry s alting and pickling, using spices. Of course, every housewife has her own recipes. Today we will consider only general principles. This is enough to smoke lard at home.

Dry s alting

Pieces need to be crushed. Cut them 5-6 cm wide. And choose the length so that it is convenient to fold them into a container fors alting. Thickness has been discussed above. But if you like thick fat, then you can choose pieces to taste. Then it just increases the time for s alting. Thick slices, not cut into portions, will lie in s alt for a week or even two. Pieces of the specified thickness are usually ready in 2-3 days.

First of all, soak the lard in cool water for 3-4 hours. While it is soaking, prepare a mixture of s alt, pepper, spices. After the time has passed, you need to get the fat and dry it with a paper towel. Now stuff it with garlic and sprinkle with the prepared mixture. Put in a bowl and press down with a load. After 2-3 days, the fat will be sufficiently saturated with spices, it will need to be removed and rinsed. Now is the time to consider how to properly smoke lard at home. But first, let's talk about another way to prepare.

Marinating

In this case, the fat is aged in a solution of spices and s alt, that is, it is under water. The main marinade consists of the following components (calculation per 1 liter):

• Coarse s alt - 150g
• Garlic - 6 cloves.
• Bay leaf - 3 pieces
• Black peppercorns.
• Dry mustard.

Boil water and add s alt. It is easy to check the concentration: for this you just need to dip a raw egg into it. If it floats, then s alt is enough. After it has cooled completely, you can add the rest of the ingredients to it. Now prepare the chunks of lard, pierce them in several places with a knife. Put in a saucepanskin side down and fill with brine. It should completely cover the fat. Press down with a plate and put oppression on top. So it should lie for 3-4 days. Remove the pot to a cool place. After the fat is cooked, it must be wiped and slightly dried. You can proceed to smoking.

Smokehouse in your home

It is generally accepted that lard is best smoked in the open air, that is, in the garden. In extreme cases, in a shed with good ventilation. But what if you live in an apartment? Nevertheless, there is a universal recipe that will allow you to get your favorite dish without leaving home. It's a matter of small. You just need to make an impromptu smokehouse. As such, a cauldron or pan with thick walls is suitable.

It's hard to believe, but with minimal cost you can smoke hot smoked lard at home. Cover the bottom of the cauldron with foil, and pour a little shavings on top. Install a rack with legs in the middle, and put lard on it. It remains only to find a suitable lid that will close the cauldron tightly enough.

Now the main thing. If you like a smoky product, then moisten the sawdust well and place the cauldron on the stove and turn it on at the slowest fire. But not everyone likes the smell of burnt wood. In this case, you can not add sawdust. The rest of the procedure will remain the same.

The process takes from 10 minutes to several hours. It depends on the temperature and your preference. But remember that the more fat stays in the smokehouse, the drier andthe treat will be tougher.

Important details

If you are looking for options that allow you to smoke bacon deliciously at home, then pay attention to this simple and reliable method. But there are subtleties that are important to consider. With the hot method, the temperature should not exceed 60-70 degrees. In this case, warm smoke penetrates the structure of the products very quickly. The smoking process will not take more than one hour. But you should not exceed these norms, because then the fat will just fry.

In the oven

It is not necessary to make a smokehouse from a cauldron or a basin if you have an oven and a hood. Now we will tell you how to smoke s alted lard at home with minimal effort. You will need to prepare a deep baking sheet and a wire rack. Rinse the prepared lard and place in the refrigerator for about a day. During this time, excess moisture will be removed from it.

Line a baking sheet with several layers of foil, and sprinkle sawdust in the corners. It is important to set the temperature to +90 degrees, heat the oven well, and only then put the grate with bacon in the pan. It will be ready in 40 minutes, but it all depends on your personal preferences. If after about 30 minutes the temperature is raised to +120 degrees, then the fat will acquire a golden crust. For a festive table, this is the most suitable option. It should be noted that the oven is more convenient than a cauldron, because it allows you to observe the process.

Cold smoked

If hot processing can be improvised using various household appliances and home-made designs, then cold smoking is obtained only in a smokehouse. It is impossible to smoke lard at home in this way. But it is quite possible to assemble a handicraft design that will successfully replace the branded unit.

The peculiarity of this method is that the fat is processed with smoke, the temperature of which is 15-20 degrees. The process is delayed for several days, which results in not only tasty, but also perfectly stored product. It will easily last 6 months or more.

Pre-prepared pieces should be hung on hooks to drain liquid from them. You can leave them overnight. Then place the smoker in the chamber. If it is professional, then there are special places. But many simply put a large barrel in the country. In this case, you need to lay out the sawdust below and set fire to them. And at the very top, at a considerable distance, they put a grate and hang lard on it. To keep the smoke inside longer, the top of the barrel is covered with a bag. The process can last several days, so you need to constantly monitor the condition of the products and put wet chips. Can be shared with home duty so that you do not have to watch all the time alone.

Liquid smoke treatment

Smoking lard at home can be done quickly and very simply. Of course, such processing is not smoking, but it allows you to get flavor,identical to natural. If you really want lard with smoke, then you won’t find a better option. Saturated color is obtained through the use of onion peel. So, both in appearance and in smell, the product will be like from a smokehouse.

For cooking you will need:

• Fresh lard (no pretreatment needed here) - 0.5 kg.
• Water - 0.5 liters.
• S alt - 150g
• A couple handfuls of onion skins. You can use 100 g of tea leaves.
• Bay leaf.
• Peppercorns.
• Teaspoon of granulated sugar.
• Liquid smoke (according to the instructions), in this case 100 g.
• Garlic, ground red pepper.

Two cooking methods

Here you also have a choice. The first option involves boiling. Prepare the working solution and bring it to a boil on the stove. dip the fat into it and cook for 30 minutes. The fire must be weak. After that, remove the pan and let it cool. You don't need to retrieve the content. After about 12 hours, take it out, pat dry and rub with garlic and pepper. You can add rosemary and other aromatic herbs.

The second option involves simple pickling. But the product is no less fragrant and tasty. The brine is prepared in the same way as in the first case. Put the pieces of lard into the pan, fill them completely and set the grate with oppression. leave at least a day, and preferably 2-3. After that, remove the pieces, dry and rub with red pepper or garlic. Wrap in foil or food gradecling film and refrigerate.

Instead of a conclusion

As you can see, s alting and smoking lard at home is not so difficult. You just need to choose one of the many recipes and try it out in practice. All of them are tested and guarantee a good result. But there are also opportunities for creativity here. Change the set of spices at your discretion, add adjika, mustard, honey and get a completely different taste. Experiment to your heart's content.