How to smoke lard at home: 2 ways

How to smoke lard correctly? This issue worries many gourmets and lovers of such a wonderful product. Now this process can be organized even without leaving home, there are several ways available to each. We suggest you learn how to smoke lard at home.

Method number 1

Preparation will require 10 minutes from you, and all the cooking time will take 2 hours. But keep in mind that before you start directly to smoke, fat will have to stand in the cold for about a week. So, we need a piece of pork brisket with meat layers, weighing it in five kilograms. The thicker and fatter the piece, the better. At this amount of fat you need to take 50 g of fine salt and 2 tsp. Large, 50 g of sugar (preferably brown), maple syrup (can be replaced with honey), two cloves of crushed garlic crushed garlic. Mix salt, sugar, maple syrup (honey), garlic and gently rub the brisket. Do not worry if you can not lubricate every millimeter, - during cooking, brine fluid will fill the entire surface. Now put the brisket in a bag or wrap it in foil and place it in the fridge.

To check it is necessary every day, to watch, that the formed brine has filled all sites and as it is necessary soaked up fat. On the seventh day, before smoking lard at home, remove it from the bag (foil) and rinse under running water. For smoking is best to use chips of cherry or apple tree, it will give the product a rich flavor. Smokehouse is done elementary: in the enamel or steel dishes, chips are placed on the bottom, a grate is installed on which it is necessary to lay fat, cover it and put it on the fire.

How much smoked lard depends on the thickness of the lump. Be prepared that the room will be smoky, so the kitchen should be equipped with a powerful hood. But it is better to make this procedure outdoors (in the yard or on the terrace), using a brazier.

Method No. 2

Another option is how to smoke lard at home. It involves the use of onion peel, which must be pre-accumulated. Directly for the process, you will need a cauldron or a deep frying pan with thick walls, as well as salt, water and brisket (or fat from another part of the pig carcass). We prepare the brine: we make four tablespoons of salt per liter of water. Salo should be cut into slices 3-5 centimeters and put them in one layer on the bottom of the vessel, in which you will smoke. Then pour the prepared brine so that it completely covers the product. From above just throw the washed ragged husk from the onion.

Frying pan or cauldron is installed on the stove. Brine should boil, and bacon is cooked about 15 minutes. Then the fat should be extracted and cut each piece three times, rubbed with pepper, garlic and other favorite seasonings, put in a jar and pour the brine, cleaned in the refrigerator for a day. This product is very similar to smoked bacon both in color and taste. This way of cooking with pleasure apply housewives, since smoking lard at home is not always convenient because of the smoke.