Smoking gives lard a special pleasant aroma, protects it from spoilage, improves its taste and appearance. This is an excellent snack that prevents rapid intoxication by creating a protective layer on the stomach lining. During epidemics, fat creates an additional antiviral barrier. It is not at all difficult to smoke lard, it is enough to have a supply of pork and a homemade smokehouse.
It is necessary
-
- 1.5 kg of lard;
- smokehouse;
- splinters
- sawdust.
- For brine:
- 1 liter of water;
- 160 grams of salt;
- 5-10 peas of allspice;
- 3-4 pieces of bay leaves;
- 4 pieces of cloves;
- 3 cloves of garlic.
Instructions
Step 1
For smoking, it is better to use lard with layers of meat. Clean fresh lard and cut into pieces about 10 cm wide and 20 cm long. Only pre-salted bacon can be smoked. The most common are dry and wet salting.
Step 2
With dry salting, rub the pieces thoroughly on all sides with salt, chopped garlic and spices that improve the taste and aroma of the bacon. Try to get a sufficient amount of the curing mixture on the skin as well. Fill any cuts or nicks in the fat with salt especially carefully, as it is in these that the accumulation of harmful bacteria occurs. Place pieces of bacon tightly in a bowl, cover the bottom of which with a layer of salt. Sprinkle each row with salt. Cover the crockery with parchment paper and salt for at least 20 days. Turn the bacon periodically, water with the released brine. Clean the finished pieces of salt, rinse in warm water and then hang for 1-2 days to dry.
Step 3
For wet salting, prepare a brine - boil water with salt, add aromatic spices and peeled garlic. Put the bacon in a bowl and cover with brine, cover with a lid and stand for two weeks. Turn the pieces from time to time to improve the salting. Wash the finished bacon, tie it with a rope and hang in a cool place for 1-2 days.
Step 4
Place the salted bacon on a wire rack, skin side down. Lard is smoked for 40 minutes at a temperature of 90 degrees. Smoked lard should acquire a pleasant golden hue and a wonderful aroma. To give lard an original aroma and flavor, add bay leaves, onion husks or rosemary branches to the firewood when smoldering. Do not forget that the firewood should smolder intensively during the smoking process, and not burn with a bright flame that does not give off smoke. This can be achieved using sawdust, shavings or chips of coarse fractions.
Step 5
Brush the finished smoked pieces with crushed garlic and sprinkle with red pepper. Consume with black bread, onions, dill and garlic. Do not freeze smoked foods as they lose their flavor and aroma after defrosting.
