Smoking lard at home - the most affordable ways
Fragrant and beautiful smoked bacon is an invariable attribute of all solemn feasts along with meat. Connoisseurs of this dish in search of a delicacy try not to go shopping, but to make it themselves. Smoking lard at home allows you to get a truly tasty and natural product. You are in complete control of the entire process, from purchasing ingredients to choosing a cooking method. Moreover, you can smoke even in an apartment. And if homemade bacon is also, this is generally an ideal option.
As for the choice of the fat itself, it depends solely on your taste. But the juiciest and softest fat will be from the tenderloin on the belly, especially with a meat layer, at least a thin one. But if you don't like it, just cook pieces with a layer of fat at least 5 cm.
Preparing lard for smoking
You probably already know that "raw" bacon is usually not smoked. It must first be prepared, and this can be done in two ways:
- Dry salting. A method used for simple salting of lard. Simply dip the product cut into portions well in salt and ground black pepper. You can add other spices to taste.
- In the marinade. Place the bacon in a saucepan and cover with the marinade. To prepare it, dissolve salt and a little dry mustard in a liter of water. Add finely chopped garlic and a couple of lavrushki.
The dry salting method requires the lard to mature for at least 2 weeks. Whereas pickled pieces can be smoked after 5-7 days.
Smoking lard at home - video, cooking methods
Of course, it is most convenient to cook bacon in the airfryer. But, given that not every kitchen has such a unit, today we will consider simpler methods.
You can help in the preparation of the delicacy:
- Liquid smoke. Actually, in fact, it will not be smoking, but, more correctly, cooking. Place the bacon in a saucepan. Dilute in 6 tbsp. l. liquid smoke and salt in a liter of water. Pour the solution over the pieces and cook over low heat for 40 minutes. Then air dry and keep in the refrigerator for at least 24 hours.
- Oven. Soak the fat in the marinade for the appropriate time. Line a baking sheet with foil, place the pieces in one layer and place in the oven heated to 90 ° C. Leave for 40 to 120 minutes, depending on the desired degree of smoking.
- Home smokehouse... This is a special container with an internal support. Salt the bacon with dry salting two weeks before. When it's cooked, place the pot on the stove. Put sawdust from fruit trees in it, set up a wire rack and spread bacon on it. Cover and smoke for 30 minutes to 120-180 minutes. Blow out smoke periodically by opening the lid.