Smoked lard is a unique product. It can be served on the table in combination with other dishes, or as an independent snack. After smoking, the product gets a wonderful taste and aroma that few people can leave indifferent. Despite the fact that smoking is not an easy process, which takes a lot of time, such tasty food can be cooked at home without expensive equipment.
Smoked lard flavors
After a long procedure of smoking, the bacon acquires an incredible aroma and taste, as if it is saturated with "smoke".
The quality of the taste of the final product depends on:
- selected piece (raw material);
- way of smoking;
- pickle.
Did you know? In Russia, smoking was very popular. Only a special smoke-house didn’t exist at that time, so they used bathhouses that were drowned in black, and meat (or fish) was hung on hooks near the oven.
Smoking methods
Before you start smoking, of course, you need to choose a convenient way, which only two: cold and hot. It is important to note that you need to follow all instructions exactly, because the product is very delicate and easy to spoil.
We advise you to get acquainted with recipes for salting bacon and how to cook bacon in onion peel
Cold
Cold smoking is ideal for those who want a lighter product, because the result of cold smoking is less greasy than hot. This method requires a special smokehouse.
There are difficulties, namely - the cooking process is very long and consists of several stages. Before you begin the process of smoking, raw materials must be salted for 2-3 weeks. To do this, you need to rub it with spices and salt and send to the refrigerator. After the required time has elapsed, the billet is removed and all the salt and spices are scraped off with a knife.
After handling the raw materials, it is necessary to load the chips of fruit trees into the smokehouse and hang the raw materials in the smoking box. The whole process will take another 2-3 days.
Important! Sliver need regularly add. Otherwise, the product will be smoked unevenly.
Hotter
Hot smoking is a less time consuming process. Before him, salting of raw materials is also necessary, however, a maximum of one day. The procedure is the same as for the cold one: rub the preparation with spices, salt and garlic and leave it in the fridge for a day (less, but at least 8 hours). After this time, everything is also removed with a knife.
Raw materials are smoked in a special smokehouse, which is located directly above the flame. Before laying the product must be cut into small pieces, make a small fire (using fruit trees), put a smokehouse with lard over the fire and leave for 30 minutes or an hour until appetizing crust appears. It is important to watch the fire, the fire should not be too large, otherwise the workpiece may simply burn.
After the product is removed from the smokehouse and laid out on a plate.
Important! Hot smoked product must be completely cooled before use. Cold appetizer has a richer taste.
Rules for the selection and preparation of fat
Regardless of the method of smoking, the main role is played by the choice of the right raw material, since it is the only ingredient, and, of course, its preparation for the subsequent smoking.
How to choose lard
Fat - The product is simple, but it is easy to get confused. The product should be white, with a small layer of meat (so the result will be even more tasty). The best part is brisket.
Read also about the processes of slaughter and butchering pigs.
Pickled bacon
Immediately before smoking, the billet must be properly prepared, namely salted, and, depending on the method of smoking, leave the raw material for a certain time.
Dry way
The dry method is the easiest for salting the fat, but the end result is in no way inferior to the products after the most sophisticated marinade.
For such salting it is necessary to take salt, pepper, dry mustard, garlic to taste (you can use any spices) and thoroughly rub lard on all sides, rubbing with effort for greater contact of the product with seasonings. Leave the fat in this form is necessary for a day in the case of hot smoked and for a week or two, if the cold option is chosen.
It is interesting to read about the beneficial properties and the use of garlic, black pepper, chili pepper, bay leaf, onion peel and its use in the garden.
Marinade method
The method of liquid salting will also give the lard an unusual spicy taste, and there is nothing difficult in preparing the marinade. It is important that the dry ingredients remain the same (salt, spices, garlic), but they are mixed in soy sauce or other traditional liquids. The product is completely rubbed with marinade and placed in the refrigerator for the period necessary for impregnation.
Did you know? Peoples who had access to the sea used sea water as a marinade, and in Scandinavia some species of fish are still soaked in it.
How to smoke fat
So, the product is selected and prepared, the method of smoking is determined and it is time to start cooking.
In the hot smokehouse
Soft tasty lard is obtained after cooking it in a hot smokehouse.
- To do this, you need to heat the smokehouse, fill it with fruit chips and make a fire.
- After lay out the raw materials and leave it to smoke for half an hour.
- Then cool completely and serve.
As a smokehouse, you can use the purchase "spetsmangali" or make it your own hands from improvised (old grill, pots with grills and more).
Learn how to make a grill and smokehouse of hot and cold smoking out of available tools at your site.
In the cold smokehouse
After cleaning the fat after salting, it must be placed in a prepared cold smokehouse (20-30 degrees) for 2-3 days, depending on size and preference in smoked products. If the product has become brown in color - it is completely ready and can be served on the table.
Video: recipe for cold smoked fat
In the oven
This method requires prepared raw materials. (not less than a day in spices or marinade) put in a heat-resistant container and sent to the oven, heated to 120-130 degrees. You can determine the readiness by the characteristic spicy smell and smoked appearance.
Video: how to smoke fat in the oven
On the gas stove in the cauldron
For the preparation of bacon in the cauldron we will need:
- deep cauldron with a lid;
- pickled bacon;
- foil;
- lattice;
- chips (alder and fruit).
So, all the ingredients are ready, proceed to cooking.
- We take a cauldron and fill it with a small amount of chips.
- Wrap the grid with foil and put it inside the cauldron.
- Put the fat on top (skin down).
- Cover tightly and set on a large fire.
- Cook for 15 minutes without lifting the lid, and without removing the fire.
- Let cool and put in the refrigerator overnight. Salo is ready.
In convection oven
It is very easy to make lard in the convection oven, and most importantly - quickly. To do this, you need to marinate it the same way as for hot smoking, after cleansing from salt and spices - smear the fat with "liquid smoke" and leave for another hour.
Place the pickled product in the convection oven for 10-15 minutes with a temperature of 235 degrees at medium speed, then lower the temperature to 150 degrees and simmer another 20 minutes. After the fat has cooled, it should be removed in the refrigerator for half an hour. All smoked ready, you can serve.
Video: smoke fat in aerogrill
In the pan (smoked "liquid smoke")
Smoking in a saucepan is probably the easiest way to make lard smoked. For this method of pickling raw materials is not necessary. For cooking, you need to take a large saucepan, put the fat, pour water. Per liter of water needed:
- 6-7 tablespoons of salt;
- 6-7 tablespoons of "liquid smoke";
- Bay leaf;
- bell pepper;
- other spices.
It is necessary to cook on low heat for 45 minutes, after the finished product should dry in a ventilated room.
So, recipes for cooking smoked fat are many: as in a special smokehouse, and using conventional kitchen appliances and appliances, such as an oven, hob or convection oven. And the finished product will have an incredible taste and aroma, from which all the neighbors will come running to your table.
