Lard is a very tasty and healthy product. It is eaten in any form: raw, fried, boiled, melted, smoked or salted. In addition, they can be stored for future use. How to store smoked lard? There are many guidelines.
It is necessary
- - one kilogram of bacon;
- - 30% salt solution;
- - 50 grams of gelatin;
- - ground red pepper;
- - 130 grams of salt.
Instructions
Step 1
To prepare a 30% salt solution, combine 50 grams of gelatin and ground red pepper with one liter of water, mix thoroughly.
Step 2
To prepare brine, combine one teaspoon of granulated sugar, 130 grams of salt, 0.3 teaspoon of saltpeter with one liter of water.
Step 3
Take bacon with a skin (the thickness of the skin should be at least 1.5 centimeters), clean it, then dip it in a salt brine and hold the bacon in it for several hours.
Step 4
Then remove the bacon from the brine and place in a glass or enamel pot, with the skin facing down.
Step 5
Pour lard with cold brine, which you prepared in advance from water, salt, granulated sugar and saltpeter.
Step 6
Soak lard in cold brine for at least eight days in a cool place, the temperature of which should not be less than +4 degrees C.
Step 7
After eight days of aging, remove the bacon and pour over it with boiling water.
Step 8
Make a solution for this, combine and mix thoroughly water, gelatin and red pepper (to taste) and immerse bacon in this hot (65 degrees C) solution.
Step 9
Soak the bacon for at least half an hour in a solution of gelatin, water and red pepper, and then remove and dry, so that the glass has excess moisture.
Step 10
Prepared by cold smoking (20-25 ° C) with smoke during the day.
Step 11
Arrange the smoked bacon in bags and hang it or place it in a wooden box with sawdust.
Step 12
Store smoked bacon, regardless of the smoking method, always in a dry, cool and well-ventilated room at a temperature range of +3 to +8 degrees.
