Many people love smoked bacon. After the procedure of such processing, it acquires a unique taste and aroma. Smoke has preservative properties, so the product lasts for a long time for 5-6 months. You can smoke or salt lard at home.
It is necessary
-
- smokehouse
- hooks for bacon
- salting container
- storage capacity
- hardwood firewood
- sawdust (hardwood)
Instructions
Step 1
First you need to salt the bacon. Sprinkle it thickly with salt, and place in a container, covered with a cloth. If you close it tightly, the bacon can get an unpleasant odor and deteriorate.
Step 2
The fat is salted quickly - in 5-6 days it will be ready. Rinse off excess salt and pat dry. Can be hooked and hung in the smoker.
Step 3
It is better to smoke in a cold way. When processing with smoke, do not raise the temperature more than 20-30 degrees.
Step 4
The smokehouse is done as follows: you build a firebox, dig a chimney 4-5 meters from it and insert a pipe, above which you install a smoking container. It could be an iron barrel.
Step 5
Secure the bacon in the smoker.
Step 6
Use hardwood to smoke firewood and sawdust. Light the wood on one side so as not to create a high temperature. Put the sawdust wet (previously soaked in water).
Step 7
After two days, the bacon will be ready. Stop smoking at night.
Step 8
You can store the product in the cellar, in a wooden container or hanging in canvas bags.
Step 9
Hot smoking differs in that the smoke temperature is raised to high levels. Smoke for 50-60 minutes. Hot smoked salted lard has a shorter shelf life, so it is better to store it in the freezer.
