It is important not only to be able to choose lard for smoking, but also to prepare it correctly and in advance. The taste of the final product depends on the thickness of the lard, its freshness, the presence of meat veins, as well as the seasonings and spices that were used to prepare the lard for smoking.
It is necessary
-
- 1 kg of lard;
- 3 tablespoons of salt;
- 50 g of garlic;
- ground black pepper;
- black peppercorns
- Bay leaf
- culinary thread.
Instructions
Step 1
Wash the pieces of bacon thoroughly, wipe dry. Use a sharp knife to cut it into approximately equal pieces 5-6 cm wide and 10-12 cm long. Do not discard the trimmed bacon.
Step 2
Peel, wash the garlic and rub half of it on a fine grater. Cut the other half lengthwise into thin slices. Combine salt with ground black pepper. Add the grated garlic, stir. The garlic will juice and the salt will partially dissolve. Thoroughly coat each piece of bacon with the resulting mixture.
Step 3
Sprinkle the lard with garlic. To do this, make a deep incision on the fleshy side of the piece, turn the knife slightly so that the resulting cavity is exposed. Push a clove of garlic into the hole. Stuff each piece of bacon with 5-6 slices of garlic. Combine two pieces of bacon so that the meat is on the inside and the skin is on the outside. Place a couple of black peppercorns and a bay leaf between the pieces. Wrap the double pieces with thread.
Step 4
Take a saucepan. Put some salt on the bottom and place the paired pieces of bacon tightly so that the skin is on top and bottom. Try not to have gaps between the pieces of bacon. Fill in the gaps with scraps. Sprinkle salt on top. Cover the bacon with cheesecloth, put a plate on top and put oppression. Refrigerate overnight. It is not recommended to keep lard prepared for smoking for more than a day, as it will take in a lot of salt. The fat will melt when smoked, and the final product will be very salty.
