Smoked bacon and shop can be pretty good. And if you make it at home, in a smokehouse, with the addition of various spices and seasonings, according to all the rules, then you can't drag eaters away from it at all.
It is necessary
- - Pork lard (better - with meat streaks) - 1.5 kg;
- - Garlic - 2 cloves (you can do more if you like spicy);
- - Salt - 1 tbsp. spoon with top;
- - Bay leaves - 5 pcs.;
- - Ground mustard seeds - on the tip of a knife;
- - Ground black pepper - to taste;
- - Boiled water - 80 ml;
- - Wood (alder, apple or cherry).
Instructions
Step 1
Rinse the fat well under running water, put it on a sheet of newspaper and dry it for 10-15 minutes. Then cut into small slices 5-6 cm thick. Rub the pieces with garlic (chopped or squeezed), sprinkle with mustard, pepper and chopped bay leaves.
Step 2
Put the salt in a glass, add hot water, stir thoroughly. Put pieces of bacon in a special container and pour the resulting solution, mix. Send to refrigerator for 3-4 days.
Step 3
After a lapse of time, put sawdust along with chips obtained from wood at the bottom of the smokehouse.
Step 4
Get the bacon, rinse, put on the wire rack. Smoke for 40-45 minutes over very low heat in a lidded smokehouse. The smoke temperature is 45-50 degrees.
Step 5
Take out the lard, cool, partly put it in the freezer for storage, and partly cut it into thin slices and serve. Prepared according to this recipe at home, it will definitely turn out to be tender and tasty.
