Do you like smoked lard? You can smoke lard at home. If you have a lot of bacon and do not eat it quickly, then smoking will increase the shelf life of the product to 5-6 months. Lard is smoked in a cold way.
It is necessary
-
- fat
- salt
- a container that will contain the entire amount of fat
- smokehouse
- firewood is not pine wood
- better than hardwood
- alder sawdust
- twine
- hooks.
Instructions
Step 1
You need to start with salting bacon. Salt the bacon in a dry way, generously sprinkling it with salt, put it in a container, cover with a cloth. It is impossible to close the fat tightly, otherwise it will stall, the fat covered with a cloth will breathe. For those who like to salt in brine. Boil water, calculating the amount for a three-liter jar about one liter, eight hundred grams of water. Salt should be 12% of the fat weight. You can check if there is enough salt by dipping a raw egg into the cooled brine, if the egg floats, then everything was done, right.
Step 2
Meanwhile, while the lard is salting, make a smokehouse. It is done like this: make a firebox, dig a trench from it, 2-3 meters long. Insert a large-diameter pipe into the trench, put a container above the end of the pipe. You can put any container, even an old iron barrel without a bottom. Attach steel rods across the container.
Step 3
Salo is salted quickly in 7-10 days. Pull out, rinse from salt, tie with twine, put on hooks, hang on rods in the smokehouse. Do not hang tightly so that the smoke passes evenly everywhere. To cover with a lid.
Step 4
Kindle firewood in the firebox, but not strongly, but on the one hand, put wet alder sawdust (pre-soaked in water) on them with a thick layer. Maintain smoldering for two days. Make sure that the wood does not burn too much and the smoke temperature does not rise. At night, you can extinguish everything, and in the morning you can continue again.
Step 5
Store lard in a cool place in a clean container. Cover the container with a cloth during storage. Observing this technology, lard is stored for 5 to 6 months.
