Popular recipe for s alting lard for smoking

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

Smoked lard is easy and fun to make at home. In fact, this is just pork fat, which is processed in two stages: s alted and smoked. Both processes you can do yourself with minimal ingredients and equipment. All this takes a little over a week: 7 days of s alting and 2 hours of smoking. The effort is minimal. It will only take you 20 minutes to make a pickle and place the bacon in it, a few minutes every day to check if it's ready in the fridge, and then about half an hour of work.

The main limitation is how much lard you can put in your grill, smoker or oven.

How to do it?

There are several recipes for s alting lard for smoking. For the most common of these, you will need:

• coarse s alt;
• sugar;
• pink s alt or sodium nitrite (optional);
• raw bacon.

The most important step is to purchase high-quality lard. Of course, in stores it can be found insale everywhere, but you need an exceptionally fresh product. Never buy frozen lard. Try to find farm products. Only in this case you will be able to fully follow the recipe for s alting bacon before smoking.

Once you make a purchase, you can proceed directly to the processing of the product. S alting means coating with a mixture of s alt and sugar. This is necessary in order to preserve the product and avoid spoilage. During the s alting process, a liquid is released that coats the fat and protects it. At the same time, it is advisable to use sodium nitrite to prevent the growth of bacteria during s alting.

Component proportions

The basic recipe for s alting bacon for hot smoking is as follows:

• 450 grams of coarse s alt;
• 225 grams of sugar;
• 50 grams of pink s alt (sodium nitrite);

or

• 450 grams of coarse s alt;
• 425 grams of dextrose;
• 75 grams of pink s alt (sodium nitrite).

It is advisable to use the dextrose version, as it should be less sweet than regular sugar. Pink s alt is a common s alt with 6.25% sodium nitrite. Do not confuse it with sodium nitrate, which is another preservative.

Preparing pickle

Mix dry ingredients in a resealable container. Cut the lard into pieces of equal size and thickness. Pour some dry s alt mixture into a glass container or jar, then put the gratedthe same mixture of pieces of lard. At this point, you can add a little flavor if you like. You can try putting the following:

• maple syrup (30 ml);
• lots of black pepper;
• garlic;
• cumin.

Add additional ingredients to your liking, mix everything well. Add another layer of s alt mixture on top. Close the container with a lid and place it in the refrigerator for 7 days. Every day, stir and turn the contents of the container so that the secreted juices are absorbed evenly. By the end of the seven-day aging period, the fat will be completely covered with liquid brine. As you can see, this recipe for s alting lard for smoking is very simple.

How to smoke such fat?

You can smoke a s alty product using a grill, preferably on charcoal. If you have a special smokehouse, this greatly facilitates the process. In any case, all you need is to cook the lard at a temperature of about 90-95 degrees for about 2 hours with indirect heating. You can also make it in the oven.

So, the recipe for s alting bacon before hot smoking is done and the product is prepared. Drain the brine, and rinse the pieces of fat and dry. Place it on the grill or in the oven. Try to place it so that it is not directly above the fire. Process it for approximately 2 hours until the internal temperature reaches approximately 66 degrees. Cool the finished product, wrap tightly in plastic wrap and freeze. YouYou can store smoked bacon in the refrigerator, but only for a few weeks.

Another recipe for s alting lard for smoking

The above method of s alting lard is one of the most common, but far from the only one. There are other options for preparing the product. For example, the following recipe for s alting lard for cold smoking. Here the procedure is the same - pork fat should be treated with brine, cooled in it for a week, and then proceed to further cooking. If you decide to purchase a large piece of bacon, you can divide it into several servings to try pickling with different seasonings.

Most likely, there will be leather on one side of the raw product. You can keep it or remove it. Below are three recipes for s alting lard for smoking. You can use any of them, or divide the fat into parts and try each one.

First option:

• 1 kg lard;
• 2 tablespoons pickling s alt;
• 2 tablespoons of honey;
• 4 tablespoons frozen apple juice concentrate;
• 1 teaspoon of black pepper.

Second option:

• 1 kg lard;
• 2 tablespoons pickling s alt;
• 2 tablespoons brown sugar;
• 1 teaspoon black pepper;
• 1/4 cup fresh rosemary leaves, chopped;
• 1 teaspoon thyme (preferably fresh);
• 2 garlic cloves.

Thirdoption:

• 1 kg lard;
• 2 tablespoons pickling s alt;
• 2 tablespoons of honey;
• 50 ml Scotch whiskey.

How to s alt lard before cold smoking?

Roll a piece of bacon in your chosen seasoning mixture, put it in a jar and place the remaining spices on top. Shake well and refrigerate. Leave for seven days, stirring the contents of the jar twice a day. As soon as this time has passed, you can proceed to further processing of the product. The recipe for s alting lard in brine for smoking is completed. Now you need to wash off the excess spices. Remove the lard from the jar, rinse under running water and leave to soak for 15 minutes. Then dry it with towels and start smoking.

Pink lard

You can also make smoked lard, which has a nice pink color. It can be processed both by cold and hot smoking. As in other cases, it should be s alted initially. The secret of this recipe lies in the composition of the brine. All you need:

• 1.5kg skinless and boneless pork fat;
• 3 tablespoons of coarse s alt;
• 1/3 cup white sugar;
• 2 teaspoons hot red pepper;
• 2 tablespoons paprika;
• 1 teaspoon pink s alt (sodium nitrite);
• cherries, crushed or cut in half.

How to make pink lard?

Mix in a small bowlpepper, sugar, paprika, s alt and sodium nitrite. Place the lard on a piece of foil and pat dry with paper towels. Take half of the prepared seasoning mixture, sprinkle it over the whole piece and rub it thoroughly on all sides. Place the lard in a container, top with the remaining spices, close the lid and refrigerate for a week.

Every day it should be turned over to the other side and watered from all sides with the formed liquid brine. After 7 days, remove the fat and rinse under running water. Pat dry with paper towels and place back in the refrigerator overnight. This is necessary in order to get rid of excess fluid. After that, you can start the smoking process.

Store cooked lard in an airtight plastic bag or container in the refrigerator for up to a week, cut and cook as needed (unless you're eating it right away). You can also freeze the product for a long time by wrapping it in foil.