Smoked bacon is a unique product. It can be served either 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 a difficult and time-consuming process, such a yummy can be prepared at home without expensive equipment.

Taste qualities of smoked lard

After a long smoking procedure, the bacon acquires an incredible aroma and taste, as if it were saturated with "smoke".

The quality of the taste of the final product directly depends on:

• the selected piece (raw material);
• smoking method;
• marinade.

Did you know? In Russia, smoking was very popular. Only special smokers did not exist at that time, so they used saunas, which were heated in black, and meat (or fish) was hung on hooks near the stove.

Smoking methods

Before you start smoking, of course you need to choose a convenient method, of which there are only two: cold and hot. It is important to note that all instructions must be followed exactly, because the product is very delicate and easy to spoil.

Cold

Cold smoking is ideal for those who want a lighter product, after all, the result of cold smoking is less fatty than hot smoking. This method requires a special smokehouse.

There are difficulties here, namely, the cooking process is very long and consists of several stages. Before starting the smoking process, the raw material must be salted for 2-3 weeks. To do this, rub it with spices and salt and send it to the refrigerator. After the required time has elapsed, the workpiece is removed and all salt and spices are peeled off with a knife.

After performing the manipulations with 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! Slivers neededregularlyadd. Otherwise, the product will smoke unevenly.

Hot

Hot smoking is a less time consuming process. Salting of raw materials is also necessary before it, however, for a maximum of a day. The procedure is the same as with the cold one: rub the preparation with spices, salt and garlic and leave it in the refrigerator for a day (less is possible, 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, light a small fire (using fruit trees), put a smoker with bacon over the fire and leave for 30 minutes or an hour until an appetizing crust appears. It is important to keep an eye on the fire, the fire should not be too high, otherwise the workpiece may simply burn out.

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.

Selection rules and preparation of lard

Regardless of the method of smoking, the choice of the right raw material plays the main role, since it is the only ingredient, and, of course, its preparation for subsequent smoking.

How to choose lard

Salo- the product is simple, but it is easy to get confused in it. The product should be white, with a small layer of meat (this will make the result even tastier). The best part is the brisket.

Read also about the processes of slaughtering and butchering a pig.

Salting lard

Immediately before smoking, the workpiece must be properly prepared, namely, salted, and, depending on the method of smoking, leave the raw material for a certain time.

Dry method

The dry method is the easiest for salting lard, but the end result is in no way inferior to products after the most refined marinade.

For such salting, you need to take salt, pepper, dry mustard, garlic to taste (you can use any spices) and rub the bacon well on all sides, rubbing in with force for greater contact of the product with the seasonings. It is necessary to leave the bacon in this form for a day in case of hot smoking and for a week or two if the cold option is chosen.

Method with marinade

The liquid salting method will also give the bacon 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), however 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? The peoples who had access to the sea used sea water as a marinade, and in Scandinavia, some types of fish are still soaked in it.

How to smoke lard

So, the product has been selected and prepared, the smoking method has been determined and it's time to start cooking.

In a hot smokehouse

Soft tasty bacon is obtained after cooking it in a hot smokehouse.

As a smokehouse, you can use a purchased "specialty" or make it with your own hands from improvised means (old grill, pots with grates, etc.).

In a cold smokehouse

After cleaning the lard after salting, it must be placed in a prepared cold smokehouse (20-30 degrees) for 2-3 days, depending on the size and preference for smoked meats. If the product has become brown, it is completely ready and can be served.

Video: recipe for cold smoked lard

In the oven

This method requires prepared raw materials(at least a day in spices or marinade) put in a heat-resistant container and send to the oven preheated to 120-130 degrees. The readiness can be determined by the characteristic spicy smell and smoky appearance.

Video: how to smoke bacon in the oven

On a gas stove in a cauldron

To prepare lard in a cauldron, we need:

• deep cauldron with a lid;
• pickled bacon;
• foil;
• lattice;
• wood chips (alder and fruit).

So, all the ingredients are ready, let's start cooking.

1. We take a cauldron and put a small amount of chips in it.
2. We wrap the lattice with foil and put it inside the cauldron.
3. Put fat on top (skin down).
4. Cover tightly and set over high heat.
5. Cook for 15 minutes without lifting the lid and without removing the heat.
6. Let it cool and put it in the refrigerator overnight. The fat is ready.

Alexey Mitrokhin

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High-quality salting of lard for smoking at home is 50% of successful smoking. Read the features and advantages of each method in the article, choose the best one. Whether you want to pickle lard in brine before smoking or prefer another option - it's up to you.

In order for the ambassador of lard for smoking to succeed, choose the brisket and the abdominal part of the carcass.

It is allowed to use pieces with a thickness of 4 cm or more, with a layer of meat.

Important! To make the lard tasty, pay attention to the quality. When buying, refuse the product if there is no purple stamp on the skin and the seller cannot present the appropriate quality documents.

It is very easy to identify a poor-quality product by its appearance. To do this, pay attention to the color and smell. Do not buy if the color does not match white or slightly pink, the raw material is obtained from the boar (the skin is practically not separated from the pulp), or there are unpleasant odors of spoilage, mustiness.

To obtain a quality product, it is important to properly prepare semi-finished products.

Before salting the lard for smoking, the pieces are washed, dried with a napkin, and cut into bars 5-7 cm wide.

The purple stamps are cut with a sharp knife before salting the lard for smoking in brine.

Benefits of home smoked products

• If we salt and smoke lard at home, the finished products are more environmentally friendly.
• Salt for hot or cold smoking lard can be done using your favorite spices.
• Salt for smoking at home and cooking smoked products is much cheaper than buying.

Salting types

Pork lard is salted for cold and hot smoking in a non-oxidizing container. The best choice would be wooden barrels made of beech, oak, aspen. If they are not there, you can use enameled (no chips) dishes or stainless steel containers.

Do not salt lard for smoking in galvanized buckets.

Important! With any salting, periodically shift the pieces of bacon, changing their order so that they are evenly saturated.

The salting of semi-finished lard products for cold and hot smoking is the same.

Dry ambassador

Important! Use medium-ground salt (no. 2) for dry-smoked lard. A coarse grind does not rub well into the product, does not salt it enough, and a fine grind forms a drying crust.

A simple dry salting method

This technique of salting lard for smoking involves the use of only salt (100 g per 1 kg of raw material), sometimes with the addition of black ground pepper.

Semi-finished products are rubbed with salt on all sides.

Salt 0.5 cm thick is placed in a container, pork is placed down with the skin, trying to compact the pieces as much as possible. They are laid horizontally, the rows are abundantly salted. The use of peppercorns is allowed. The amount is determined to taste. The top layer is salted and pressed down.

You can salt lard before smoking in 2-3 days or increase the period to 10 days.

According to the proposed recipe for salting for hot and cold smoking, the finished lard turns out to be more dehydrated.

Dry salted with spices

Lard will be fragrant if you salt it before smoking it with a set of seasonings. The mixture is made up of salt with allspice, cloves, coriander, cinnamon, garlic, ground black pepper, chopped bay leaves, paprika. Mix the ingredients well.

The semi-finished product is rubbed with the resulting composition of spices, placed on salt. The layers are abundantly salted, especially the upper one. This salted bacon is often used for smoking at home.

Wet ambassador

If you salt lard for smoking with wet salting, then the products will turn out to be more juicy. Use clean, filtered water.

Pork in brine

Salt can be salted before smoking according to the following recipe:

• bacon - 1 kg;
• table salt - 100 g;
• peppercorns - 7 pcs.;
• citric acid - 10 g;
• allspice - 3 pcs.;
• water - 1 l;
• bay leaf - 3 pcs.

The water is brought to a boil, salted, bay leaf, black pepper and allspice are introduced. Heating is continued until all the salt has dissolved. Cool brine for salting lard for smoking.

The prepared bacon is placed in the dish skin side down, the brine is carefully poured in. It is allowed to supplement the marinade with garlic cloves, hop-suneli seasoning, coriander.

According to this recipe, salting lard is kept in a marinade in the cold for 7-10 days and used for smoking.

Pork in brine

Tuzluk is a saturated solution, strongly salty. It can be obtained naturally when foods are sprinkled with a lot of salt. It creates osmotic pressure, moisture is released from the products, forming a brine.

Tuzluk is also easy to cook and pour over the pork. The strength of the brine is checked with an egg. In a concentrated solution, it floats to the surface.

• bacon - 2 kg;
• table salt - 250 g;
• peppercorns - 7 pcs.;
• allspice - 3 pcs.;
• bay leaf - 2 pcs.;
• water - 1 l;
• garlic - 5 cloves.

Boil water, salt, add black pepper, bay leaf, allspice. Boil until the salt dissolves. Tuzluk is cooled to 20 ° C.

To salt the lard for hot or cold smoking, the prepared semi-finished products are placed in a non-oxidizing container. Shift with chopped garlic slices.

Salt is poured with brine for salting. Leave in the refrigerator for 14 days, use for smoking.

So easily you can pickle lard in a strong brine for further smoking.

Before using the semi-finished products, they are taken out of the brine, dried and proceeded directly to smoking.

Combined Ambassador

Combined - a mixed method of salting lard - is used less often.

Prepared semi-finished products are ground with salt, placed in a container, sprinkled with salt, as in dry salting. Press down with oppression and put in the refrigerator for 3-4 days.

Further, in order to salt lard for smoking in brine, the pieces salted in a dry way are poured with the prepared solution. This is done carefully so that the salt from the pieces does not crumble too much. Placed in the refrigerator for pickling for 10-14 days, smoked.

So lard can be salted before hot or cold smoking.

Warm Ambassador

Lard for smoking can be salted in cold or hot brine.

For cooking, use the following recipe for salting bacon before smoking:

• bacon - 1 kg;
• table salt - 50 g;
• sugar - 10 g;
• peppercorns - 7 pcs.;
• bay leaf - 2 pcs.;
• allspice - 2-3 pcs.;
• water - 1 l;
• garlic - 7 cloves.

The prepared bacon is placed in a container. Sprinkle with chopped garlic.

For salting lard for smoking, marinade is boiled. Heat the water to a boil, salt, add sugar, 2 types of pepper, bay leaf. Boil for no more than 3 minutes, turn it off, pour in bacon.

Oppression is placed on top and kept for 3-4 hours, cooled to room temperature.

This method allows you to quickly pickle lard in brine so that you can use it for hot and cold smoking.

Ambassador using onion peels

The following recipe for a unique salting of lard for smoking will help to shorten the smoking period, and the product will turn out to be bright in color.

• bacon - 1 kg;
• bay leaf - 2 pcs.;
• peppercorns - 7 pcs.;
• onion husks - 100 g;
• water - 1 l;
• table salt - 50 g;
• garlic - 5 cloves.

Before smoking, the bacon is boiled using onion husks.

The water is heated to a boil, the husk is placed in it, and on top - bacon, bay leaf, pepper, garlic, salt. Heat to a boil, reduce heat, cook over low heat for 20 minutes.

Then the broth should be cooled to room temperature.

The finished product is kept in the refrigerator for a day.

This method allows you to quickly pickle lard and use it for smoking in a day.

The quick way to pickle

With this method, the brine is not used for salting bacon before smoking.

The peculiarity of the recipe is a quick and unusual salting of lard for smoking:

• bacon - 1 kg;
• garlic - 6-7 cloves;
• table salt - 50 g;
• ready-made pork seasoning - 1 package;
• sugar - 10 g;
• peppercorns - 7 pcs.

In order to salt the bacon at home in a short time and immediately use it for smoking, the bacon is pre-boiled.

Combine table salt, sugar, seasoning, apply the mixture to pork semi-finished products. Packed in a polyethylene bag with pepper and garlic, it is hermetically sealed. For strength, it is advisable to place pieces of pork in 2 bags at once.

Water is heated in a container, the package is carefully lowered into it. Cook with a slow boil for 80 minutes.

This way you can very quickly pickle the bacon before smoking.

Have you already chosen your recipe and figured out how to properly salt lard for hot and cold smoking? If so, feel free to get ready for smoking and invite guests to the tasting!

Photo gallery of salted lard for smoking

Lard is a product characteristic of the cuisines of many countries, but it is especially loved and revered by the Slavic people. Rarely, a festive or ordinary feast is complete without this aromatic appetizer, and special preference is given to smoked bacon. Even beginners can cook this delicacy at home. The main thing is to follow all the simple rules of smoking at home and choose the brine that suits your taste for smoking bacon.

Features of the choice of fat

If you want to get a high-quality and tasty product that is not shameful to treat, then you should pay special attention to the choice of the product. Usually, parts from the abdomen or brisket are chosen for salting. Fat from these places has a soft, delicate structure, a sufficient layer of meat and is perfect both for salting before smoking and for ordinary salted lard. When buying a product, pay attention to the color and smell. The color should be ideally white, the fresh product does not have a pronounced smell as such. Fat that is not the first freshness may have a yellowish tinge and a rancid odor.

Salting bacon for smoking

More than one housewife wondered how best to salt lard for hot smoking, what brine to choose for this. There are a lot of pickles for smoking lard at home. You can prepare brine with a minimum amount of spices and additives, so that in the future enjoy a more natural taste product without unnecessary flavoring notes. If the family has lovers of spicy flavor and piquant taste, then it is not forbidden to use spices that will satisfy the gastronomic whims of the household. The recipes for pickles for smoking below have different taste properties, respectively, each of them will find its own lover.

Dry pickling

Ideal brine for lard before smoking... Dry pickling is one of the easiest pickling methods. For 1 kilogram of product, you need to take 4 tablespoons of coarse salt, 1 large head of garlic, black pepper, red hot pepper and any other spices to taste. The bacon is cut into pieces about 10 centimeters wide, the cloves of garlic - into thin slices or can be rubbed on a fine grater. Salt, spices, garlic must be mixed, rub the pieces with this mixture on all sides.

Place the bacon in a bowl (enamel saucepan, basin, large bowl) and leave to marinate for a day at a temperature of 20 ° C. Then put in the cold for another 48 hours. Excess spices should be removed with a paper towel before smoking.

Onion peel application

Some culinary experts call this recipe smoking without a smokehouse. One way or another, onion skins will give the delicacy a beautiful brown hue and will give a piquant flavor to the taste.

Ingredients:

Rinse the bacon, cut into pieces suitable for smoking. Pour water into a saucepan, put on fire, add salt, husk, pepper, bay leaf and garlic chopped into small slices. When the water boils, put bacon in it, boil over low heat for 15 minutes. Leave to cool completely at room temperature. Then send it to the cold for 48 hours. If the product seems undersalted, you can add salt on top. After two days, it is ready for smoking.

Using brine brine

This recipe is one of the most common. It does not require cooking and is suitable for both hot and cold smoking. ... Ingredients for the marinade:

Heat the water, dissolve salt, sugar in it, add black pepper. Squeeze the garlic directly into the brine. Put pieces of bacon in a container and pour brine. The amount of brine should be such that it completely covers the workpiece. On top, you need to put a plate or board, and on it a load - for example, a can of water. Send the dishes with the product to the refrigerator or cellar for 10-12 days. When the bacon is ready, soak it in cold water for a couple of hours and hang it to dry in a cool dry place before smoking.

Marinating with soy sauce

Soy sauce is a unique seasoning ideal for fish, meat and vegetables. Soy sauce and bacon have the same good tandem. Adding the sauce to the marinade before smoking will add an unusual flavor to the product. Ingredients:

• pork fat - 1 kilogram;
• soy sauce - 100 ml;
• garlic - 5 cloves;
• salt - 100 grams;
• spices to taste.

Mix salt with spices, add garlic passed through a press. Stir, pour over soy sauce. Coat pieces of bacon with the resulting mixture from all sides. For thorough salting, the entire surface of the pieces should be evenly coated with spices. Put the product in a bowl, close the lid and refrigerate for 72 hours. At the end of the salting period, the lard must be dried and you can start smoking.

Marinade with spices for boiled bacon

This recipe is perfect if you don't like a heavily smoked product. Cooking lard provides for not too long subsequent smoking. The result is a very interesting and original taste of the final product. Ingredients:

• pork fat - 1 kilogram;
• seasoning for lard - 1 sachet;
• salt - 4 teaspoons;
• sugar - 1 teaspoon;
• minced garlic - 1 head;
• ground black pepper to taste.

Pour salt, sugar, lard seasoning into a plate, add the desired amount of black pepper. Lard, cut into small pieces, must be carefully grated on all sides in a mixture of spices, then put in a plastic bag. Pour chopped garlic into the bag. To prevent water from getting inside during cooking, you must put a bag of bacon in 2 more bags. Tie the bag well so that there is no air left inside, put in a saucepan and put on fire. As the water boils, you need to cook the bacon for at least an hour and a half. Allow the finished product to cool down and can be placed in the smokehouse.

How to salt lard for smoking in brine is no longer a secret. Now you can safely experiment and add your own "zest" to the existing recipes!

Salo is an integral product of the Slavic people. Smoked bacon is considered a particularly favorite and festive dish. It is possible to prepare such a product in a home smokehouse. Subject to all the rules of smoking, at home you can get a delicious dish that will significantly surpass store products. Much in this matter depends on what kind of brine for smoking you choose.

Principles of preparing lard for smoking

To get a quality finished product, you need to start by choosing it. When making a purchase, pay attention to its color and smell. The color should only be white. Old lard has a yellowish tint. The smell of fresh product is light and practically absent.

It is better to choose parts from the belly or brisket of the animal. In these places, they are softer, tender and have a good layer of meat. You can check it for softness using an ordinary match. When pressed, the match should easily pierce the pulp.

After the fat is purchased, it is necessary to cut it into pieces that are convenient for smoking, rinse in cold water and blot thoroughly with a napkin. Then you can start pickling.

Salting lard for smoking

There are many ways to marinate. Each of them takes a certain amount of time - from a couple of hours to several days. The salting recipes suggested below differ in taste and have their own flavor.

Dry pickling

This method is the easiest. Coarse salt is taken - 1 glass, a teaspoon of red, black pepper and caraway seeds. Mix the ingredients and rub the lard liberally on all sides. Place in a bowl, leave to marinate at a temperature of 20-22⁰С for 1 day. Then put in the cold for another 48 hours. Remove any remaining spices with a knife or napkin before cooking. The composition of the marinade is designed for 1 kg of product.

Hot salting lard

This method will require the following products:

• Fresh lard - 1 kg.
• Coarse salt - 250 g.
• Water - 1.5 l.
• Garlic - 4-5 cloves.
• Bay leaf - 2 pcs.
• Black pepper - 1 tsp
• Mustard (dry) - 1 tsp

Cooking process:

Rinse with water and pat dry with a towel. Cut into portions.

Chop the garlic, bay leaf, add 150 g of salt, pepper, mustard. Mix everything thoroughly.

Grate the pieces generously with the mixture, leave to soak for 3 hours.

Pour 100 g of salt on the bottom of the container, put pieces of bacon on top and pour 1.5 liters of boiling water. After cooling, put the container in the refrigerator for 5 days.

Remove the bacon from the brine, rinse with water, hang in a draft to dry for 8-12 hours. Then start smoking.

Pickling in brine

Tuzluk is a solution of water with a lot of salt. Lard marinated in this way comes out very tender. For cooking you will need:

• Lard with a layer - 2 kg.
• Coarse salt - 350 g.
• Garlic is a medium-sized head.
• Bay leaves - 4 medium pieces
• Peppercorns - 10-12 pcs.
• Water - 1.5 liters.

Preparation:

Wash the lard and cut into small pieces.

Cook brine. To do this, boil water, add salt, bay leaves, pepper.

In the dishes (you can 3 l jar), we begin to put the bacon. In this case, we shift each piece with chopped garlic.

We take it out of the marinade, rinse it, dry it and start smoking in the smokehouse.

Pickling with boiling in onion skins

This method will speed up the smoking process, and the husks will give the dish a rich brownish tint.

Ingredients:

• Pork lard - 1.5 kg.
• a handful of onion peels.
• 100 g of salt.
• 2 pcs. bay leaf.
• 10-12 black peppercorns.
• 4-5 cloves of garlic.
• Water - 1 liter.

Pickling:

Wash, dry and cut into easy-to-smoke chunks.

Pour water into a container, wait until it boils.

Add salt, husk, lavrushka and garlic there.

When it boils, put the pieces in a container and cook for 15 minutes over low heat.

When the temperature in the pan has cooled to room temperature, send the bacon in the cold for 24 hours.

Article rating:

Lard is a tasty product rich in vitamins D, E, A and useful elements: calcium, potassium, phosphorus, selenium, magnesium.

If you eat less than 100 grams per day, it will not harm your health or figure.

Lard strengthens the immune system, stimulates bile formation and protects the gastric mucosa, so it has become a favorite snack "with vodka".

It is eaten salty, boiled and smoked; Ukrainians produce lard in chocolate, but smoked lard is especially appreciated.

How to smoke lard in a hot smoked smokehouse

A beginner can also handle hot smoking lard. Cooking does not take long if the product is prepared correctly.

How to choose

On these grounds, you can distinguish "correct" fat from low-quality:

white color (yellowness is a sign of an old product);

light aroma or lack of smell;

thickness from 2.5 to 4 cm;

thin meat layers.

Pieces are taken from the sides or peritoneum. They should be fresh, juicy, with skin.

How to make smoked lard in a smokehouse

Whatever recipe for smoking lard in a smokehouse, you stop, it is important to properly prepare the product.

Cut into large pieces up to 10 cm wide (any length).

Do not remove the skin!

1. Salt or pickle.

The ideal bacon is 3-4 cm thick with meat layers. Pieces thinner than 2.5 cm should not be smoked - it is better to salt them.

How much to smoke lard in a hot smoked smokehouse

The time of smoking lard in a hot smoked smokehouse is influenced by

the size of the pieces;

the duration of the salting.

The larger the piece, the longer it will take to cook! The sign of readiness is a golden brown crust and dry surface of the product.

Boiled bacon is cooked for 30 minutes at a temperature of 50-60 ° C (over charcoal or medium heat).

Hot smoking of salted lard in a smokehouse will take more time. The temperature should initially be above 80 ° C. After 15-20 minutes, the heating is reduced to medium and the product is left for at least 30 minutes, and if the pieces are large, then for 1 hour.

Useful advice! Watch the color of the smoke.

While the food is being smoked, you should not open the smoker. Keep an eye on the smoke to make sure the process is proceeding correctly. It should be thick at first as moisture evaporates. Then, when the food is dry, the smoke will turn white. This is the "correct" color.

Yellow or brown smoke is a sign that food is burning. Reduce heating. If wood chips have caught fire, fill the hearth with new sawdust. The chips should only smolder.

When the fat is actively melting and gets on the wood chips, the smoker begins to smoke. To prevent this from happening, do not heat the fat for a long time and too much. And don't forget to use the grease tray!

Popular recipes for hot smoked lard in a homemade smokehouse

Salt pickling is an important stage in preparation for smoking. It is necessary to add flavor to the future delicacy.

Recipe 1. Wet method

To prepare a simple brine for smoking lard in a smokehouse, prepare the products in advance:

allspice and / or peas;

Bay leaf;

optional - cloves of garlic, a few cloves.

Fat must be placed in a container and pour water so that it covers the pieces completely. This will determine the correct amount of marinade. Then start adding salt. On average, they take 100-150 grams per 1 liter, but it's better to resort to trickery.

To avoid oversalting the marinade, use a raw egg!

Dip it in the brine and add salt until the egg floats. If you oversalt the lard, the layers of meat in it will become tough.

Add the specified spices to the prepared brine, lower the bacon and do not forget about oppression. You need to marinate food in the refrigerator for at least 2 hours. Then dry and smoke at first over high heat. After 15 minutes, the heating can be made weak and the lard can be left for 1-1.5 hours.

Recipe 2. Dry method

If there is no time to prepare the marinade for hot smoked lard, dry-salted products are placed in the smokehouse. Use spices to your liking. Go well with bacon

• black pepper;

  Bay leaf;

  coriander;

Rub each piece thickly with salt and spices. Salt is also poured into the bottom of the container, where bacon will be pickled. Pieces are laid in layers, adding laurel leaves from time to time.

Salt is salted in this way for 2.5-3 hours. If there is no time, you can leave it under oppression in the refrigerator for an hour, and then send it to smoke.

The better the lard is pickled, the faster it will smoke!

Before sending food to the smokehouse, you need to rinse it from salt and dry it. Time and temperature are the same as in the previous recipe.

Recipe 3. Boiled-smoked bacon

To cook boiled-smoked bacon, you need to salt the products, as in recipe 2. Then boil the bacon.

Pour water into a saucepan with food, add another 3-4 tablespoons of salt, dried dill, a few peppercorns. You do not need to cook for a long time - 30 minutes after boiling is enough.

Cooked smoked lard is cooked in 30-60 minutes over medium heat. This is an approximate time - the exact time depends on the size of the pieces.

How to store homemade hot smoked lard

When the lard is smoked (turns golden brown), it needs to be cooled and ventilated. Can be left in the refrigerator overnight or overnight, or hung in a dark place with good ventilation.

Hot smoked bacon is stored at room temperature for 10-14 days. In the refrigerator - up to 3 months. In the freezer - a year. Cellar / basement storage will not work due to high humidity!

Even a beginner will master smoking lard in a home smokehouse! It is important to choose a fresh product, marinate well and smoke on alder chips. You can add some cherry or currant sawdust, a sprig of rosemary or juniper berries. The main thing is not to overdo it! Alder chips should remain the base.