Smoked bacon is one of the most delicious delicacies. If you do not want to wait for years for a parcel from your grandmother with the coveted "shmat" of bacon, cook it yourself, thereby you will delight both yourself and your loved ones.
It is necessary
-
- Lard
- allspice peas
- black peppercorns
- Bay leaf
- dried cloves
- garlic
- salt
- water.
Instructions
Step 1
Cut the bacon into regular square or rectangular pieces. Place them in a deep enamel pot.
Step 2
Prepare the brine. To do this, add 150 grams of salt, 3-4 peas of allspice, 5-6 peas of black pepper, 2-3 bay leaves, 2-3 pieces of dried cloves, 5-6 cloves of garlic per 1 liter.
Step 3
In order to determine the required amount of brine, do a little trick. Pour lard in a saucepan with clean water beforehand so that all pieces are completely covered with water. Drain this water and measure its volume with a measuring glass or just a liter jar. This will allow you to determine the amount of salt and spices you need.
Step 4
Bring the brine to a boil, then reduce heat and simmer for 10-15 minutes. Remove the brine from heat and cool.
Step 5
Pour lard with cooked chilled brine. Cover the pot with a lid, wrap it tightly with warm clothing and place in a cool, dark place.
Step 6
Soak the bacon for 16-18 days. Turn the pieces in the saucepan every day.
Step 7
After the expiration date, remove the pieces, rinse thoroughly with warm water.
Step 8
Tie each piece tightly on one side with twine and hang for 1-2 days in order to drain the liquid from them. To keep flies and other insects out of the fat, use two-layer gauze.
Step 9
Melt the smokehouse, warm it up well and put raw firewood, preferably alder, cherry or apple, in a special tray.
Step 10
Put the cooked bacon in the smokehouse for about 2-3 hours until a dark golden color is formed. Do not forget to periodically report firewood during the smoking process and make sure that there is no direct fire.
Step 11
Grate hot smoked bacon with red pepper and crushed garlic. Cool it down and enjoy the fruit of your efforts!
