Salo in onion skins with liquid smoke at home

One way to smoke lard is to use liquid smoke. Its main advantage is ease of use and the possibility of quick cooking right in the apartment without a smoker. The liquid smoke lard recipe is very simple, unlike the traditional smoking method.

When using a flavoring, the pork layer acquires the smell of a fire

How to use liquid smoke for lard

At its core, it is an aromatic flavor additive that gives the products the smell of smoked meats. It is a water condensate of smoke, purified from harmful substances, formed after the combustion of wood chips.

To make lard with liquid smoke, the latter is added to the marinade or brine in a small amount. The result is an imitation of a smoked product, which outwardly practically does not differ from the real one.

How to cook salo with liquid smoke

For smoking, you should choose fresh pork. Cuts with layers of meat, such as brisket, are best suited.

Pepper (allspice, black, red), cloves, bay leaf, garlic are usually used as seasonings.

To get a beautiful shade, onion peel is added. Rinse it first with cold water.

Fat can be smoked with liquid smoke in different ways, namely in a cold or hot way.

It is first recommended to clean the pork with a knife and cut into pieces no more than 5 cm thick. Washing is not recommended, just remove the chips that have fallen during chopping, scrape and wipe. The skin is usually not cut off.

How to smoke lard with liquid smoke

To smoke 1 kg of fat in liquid smoke at home, you will need the following ingredients:

• water 1 l;
• onion peel – 2 handfuls;
• flavoring – 6 tbsp. l.;
• salt – 6 Art. l .;
• bay leaf – 2 pcs .;
• garlic – to taste
• peppercorns (black and allspice), ground red – to taste.

Step-by-step cooking:

1. Pour water into a container, salt, add flavoring, mix. Put allspice and black peppercorns, husks, bay leaf.
2. Cut a piece of bacon into several parts, place in a saucepan, which is not a pity, because it will be colored. Pour in brine, boil. Then reduce heat to low and simmer for 50 minutes.
3. Grind the garlic on a grater.
4. Remove the bacon boiled with liquid smoke from the pan, wipe it with a towel, let it dry. Grate with spices mixed with chopped garlic. Remove to freezer.

Sprinkling lard with spices contributes to longer storage

How to salt lard with liquid smoke

You will need:

• pork with layers – 0,5 kg;
• water – 1,5 l;
• aromatic seasoning – 1 tsp;
• onion peel – 1 handful;
• fine salt – 6 tbsp. l. without a slide;
• Garlic – 2 cloves;
• bell pepper;
• bay leaf – 2 pcs .;
• carnations.

Thanks to the onion peel, the finished dish will have a pleasant smoky appearance.

Step-by-step cooking:

1. Cut the pork into 3 pieces.
2. Boil water in a saucepan. Put the onion peel, lower it to the bottom with a spatula.
3. Add peppercorns, cloves, bay leaf and salt.
4. Boil on low heat for 5-7 minutes covered. The water should be colored and acquire an intense color.
5. Then chop the garlic with the skin quite large and send to the pan.
6. Pour in a teaspoon of flavoring, mix.
7. Put the pieces in the brine so that they are at the very bottom, under the onion peel.
8. Cover with a lid and cook over low heat for about 5 minutes.
9. Leave in brine overnight to cool.
10. The next day, take the pieces out of the pan.
11. If desired, you can roll in spices.
12. Place in a bag and put in the freezer.

Cold smoked lard in liquid smoke

Cold smoking of lard with liquid smoke at home consists in processing salted bacon with a fragrant additive. First you need to salt the pieces of pork with layers.

For 2 kg you need 8 tbsp. l. salt, 4 heads of garlic, 20 g of ground black pepper.

Step-by-step cooking:

1. Cut the garlic into fairly thin slices, make cuts in the pieces of pork, stuff them.
2. Mix spices. Additionally, you can put cardamom.
3. Grate the pieces with this mixture, place in a saucepan, cover with garlic slices, press down. Leave for 24 hours in the kitchen. Then send it to the refrigerator for 4 days so that it is salted.

Next, you can proceed to the processing of flavoring. First you need to prepare the brine. For 1,5 liters of water, you need 150 g of salt, two handfuls of onion husks, 3 bay leaves, 10 g of a mixture of peppers. Boil water, add all ingredients and cook for 5 minutes. Then add 60 ml of liquid smoke.

Smoking order:

1. Put pieces of salted bacon into a saucepan.
2. Pour in the flavored brine.
3. Leave for 10-12 hours.
4. Take out the bacon, let it dry.
5. Grate with pepper.
6. Put in bags and put in the freezer.

With a cold smoking method, there is no lard cooking process

Smoked lard in a slow cooker with liquid smoke

For cooking in a slow cooker, you will need 0,5 kg of brisket and the following ingredients:

• flavoring – 6 tbsp. l.;
• ground red pepper;
• salt;
• seasoning to taste.

Step-by-step cooking:

1. Pour salt and other seasonings according to your taste into a saucepan, add half of the aromatic seasoning (3 tablespoons).
2. Cut the pork into 3 parts, put the skin down in the pan, sprinkle with spices and add the second half of the aromatic additive.
3. Press down with a load and marinate for 5 hours.
4. Then transfer it to the multicooker bowl along with the marinade in which it was located.
5. Set the program “Extinguishing” for 40 minutes. After the beep, do not remove the pieces of brisket, but leave for another hour so that they are better saturated with the aroma of spices.
6. Remove the finished product from the multicooker. You can rub it with spices. Then put in the refrigerator.

The slow cooker makes cooking even easier.

Hot smoked salted lard in liquid smoke

To prepare a hot smoked product, you need to boil lard with liquid smoke. The recipe is the following:

• water – 1,5 l;
• pork brisket – 0,8 kg;
• tea brewing – 5 tbsp. l .;
• salt – 150 g;
• bay leaf – 2 pcs .;
• aromatic seasoning – 80-100 ml;
• black peppercorns to taste.

Step-by-step cooking:

1. Boil water in a saucepan.
2. Remove from heat, pour tea leaves into it to give color. Let it brew. For this, 15 minutes is enough. Then strain through a fine sieve.
3. Add salt and other spices. Put on fire.
4. After boiling, put the brisket and pour in the aromatic seasoning.
5. Cover and cook for 40-45 minutes, turning occasionally.
6. Turn off the heat, leave in the pan to cool for 12 hours.
7. The next day, remove the pork from the pan, allow the liquid to drain properly, put in the refrigerator.

Hot smoked pork layers are obtained as boiled-smoked

Storage Rules

The shelf life will depend on which liquid smoke lard recipe is being used. Hot smoked product should be consumed quickly. The shelf life can be extended by placing it in the freezer. If the brisket is to be stored, after smoking it must be rubbed with spices, such as a mixture of ground garlic and red pepper, wrapped in foil or placed in a bag.

Conclusion

The liquid smoke lard recipe is quite simple. Even a novice hostess will cope with it and will be able to please loved ones.