How to smoke lard at home?

Passing by the trading rows, we often hearpersistent vigorous smell of smoked bacon. It is simply impossible to resist such temptation. But is it so difficult to cook it on your own at home? Let's try to figure out how to smoke fat.

Of course, the big plus is that youprepare yourself and control the process yourself - the dish at home is always tastier. The second point, when buying fat, you choose a quality product, and this is already half the battle. And, at last, one more advantage - seasonings, they too can be chosen independently, to the taste.

You can smoke in several ways. If you do not know how to smoke fat in a smokehouse, you can use the recipe of the inhabitants of Transcarpathia - according to this recipe, lard turns out very tasty. To do this, select a piece with a layer of meat and cut it into large pieces - a width of ten centimeters, and a length of about twenty-five. Pieces are cleaned of straw, scrape off the burned places and fall asleep with salt in the barrel. It is necessary to salt very generously, and to lay down with a skin downwards. Thus, fat should salivate for twenty days. After a while, the lard is cleaned of salt and suspended for a day to drain excess liquid. In a smokehouse it is suspended separately, so that the pieces do not touch. The fire is spread, the firewood is sprinkled with tar so that fire does not come, but smoke. The temperature should not be high - best about thirty degrees. In this state, the fat is kept for 24 hours under the smoke. After the appearance of a ruddy crust, it can be removed and eaten.

If you do not know how to smoke lard in this way, you can make smoking in aerogrills. To do this, take a half a kilo of fresh product, salt, selected seasonings, liquid smoke and alder chips.

Salo is better to choose in the market, but notFeel free to ask for a veterinary certificate. Well, if the fat is with layers of meat, this is the so-called subclavine - fat, carved from the stomach. Some masters do not remove from the subclavian flank - a good piece of meat, which is "attached" to the fat. When smoked, this fat will be especially tasty. Before cooking, lard needs to be cleaned with a knife, scrape off the weather-beaten places, remove all unnecessary ones. After that, cut it into small pieces. Each piece of fat should be salted with a coarse salt, and you need to salt a lot - fat does not absorb excess salt, but low salty can spoil the whole taste after smoking. After salt, lard should be sprinkled with pepper - black or red, if not - with paprika. After this procedure, the lard gets an extraordinarily beautiful color. In the end, the fat is sprinkled with various spices - thyme, rosemary, sage, nutmeg, oregano. Each of these spices will give the fat a wonderful aroma, from which it will be impossible to resist.

After the fat is processed, it needsput in a cold place for a couple of days to make it soaked. Twelve hours before you smoke lard, it needs to be smeared with liquid smoke with a brush.

Separately in a bowl with water (not necessarilywarm) leave to swell one bag of gelatin, forty-gram, then add there the red pepper and stir everything. In the mixture, which turned out, we lower the fat for a couple of minutes.

Now we start to work directly withaerogree. Before smelling bacon, put alder shavings on the bottom of the aerogrip and wet it with water. If there is no alder, then you can take the apple shavings. Salo we lay out on the grid of the grill, the temperature is brought to sixty five degrees and at this level we maintain fat until three hours, periodically checking the readiness. After a while, the fat will be ready.

Fans of field cooking collect recipes for smoking, bacon for them - a crown dish for any occasion.

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