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How to smoke lard at home. Video recipe
Smoked lard, loved by many, is easy to cook at home. There are many recipes that allow you to smoke lard yourself (with and without special equipment). The cost of lard is low, and the taste after smoking is amazing. In addition, the presence of arachidonic acid in this product helps to increase immunity and vitality, which is especially important in the cold season.
How to smoke lard at home
How to smoke lard properly
To make hot smoked lard, you will need a ready-made or home-made smokehouse, as well as the following products:
- 1,5 kilograms of lard
- 5 liters of water
- ½ kilogram of salt
- garlic
- Bay leaf
- dry mustard
- ground black pepper
For smoking, choose the “right” lard. A loin with a layer of meat or a strip of bacon from the lower abdomen is best.
First of all, prepare the lard for the smoking process. To do this, prepare the brine. Dissolve the salt in cold water. Then pepper the bacon well, grate with peeled and pressed garlic, dry mustard and chopped bay leaves. Put the bacon in a saline solution and place in a cold place for 3-5 days. After this time, remove the bacon from the saline solution, rinse with warm water and dry by hanging on hooks.
If you add a nutshell or rosemary to the smoker’s pan to the twigs, then the bacon will acquire an unusual shade and aroma.
For smoking, collect alder, cherry or apple twigs, wood chips and sawdust, mix and soak in water for a few minutes. Then put it in a special tray of the smokehouse. Place the smoking device on a low heat, place a tray of water on top. Fat will drain into it. Assemble your device according to the instructions and smoke lard for 40–45 minutes at a temperature of 35–50 degrees.
Start cooking at the lowest temperature, gradually increasing the heat to the highest. This is a prerequisite for proper smoking. The whole process is accompanied by a large loss of moisture. This is what ensures the lard has a long shelf life.
Homemade smoked lard recipe
This recipe allows you to cook cold smoked lard at home without using smoking devices.
It will require:
- 3 kilograms of lard
- 2 liters of water
- ½ kilogram of salt
- 1 glass of “liquid smoke”
- ground black pepper
- garlic
- Bay leaf
For a cold smoking method, choose a homogeneous lard, without veins.
Cut the lard into pieces that are about 5 x 6 centimeters in size. Rub each of them with a mixture of garlic, pepper and chopped bay leaves.
“Liquid smoke” is a natural or synthetic flavoring agent that achieves a natural smoking effect. It comes in powder or liquid form. It is better to use liquid concentrate in this recipe.
Then prepare the brine by diluting a pound of salt in 2 liters of water. Add a glass of “liquid smoke” to the solution.
Dip pieces of bacon in the brine and put in a cold place for a week. Then take out the bacon and hang it to dry for a couple of days. After this time, the delicious cold smoked bacon will be ready to eat.