Smoking lard at home. Video recipe
Lard is a very tasty product that can be eaten in various forms. The most common methods for making lard are smoking and salting.
In the process of preparing lard, in order to give it the effect of natural smoking, a special product is used, which is called liquid smoke. It is also used in the meat and fish industries. This interesting method is an alternative to the usual hot folk smoking method. Thanks to this unique technology, you do not need smoking installations, in addition, you have the opportunity to reduce the time for obtaining finished products. In this regard, the technology of smoking lard by means of liquid smoke is used at home.
Its advantage is considered to be an increase in the number of finished products. This is achieved by reducing the loss of moisture and fat
Various types of products of smoldering in water of various species of trees are taken as the basis of flavors. During the combustion process, smoke from the wood turns into condensation. After all this process, fractions that cannot dissolve in water are taken from it. Such fractions can be both carcinogens and tar and ash. The end result is the resulting condensation of tar. It is the base of the smoke scent. Smoking flavors are used in the production of various meat and fish products. There are many ways to use such ingredients.
In general, it is believed that the very procedure of smoking lard at home is a very laborious process. After smoking, it takes on a pleasant smell. In addition, you have the opportunity to preserve this product for a longer time than after ordinary smoking.
Ingredients and the smoking process itself
Advanced and avid housewives offer a good recipe for smoking lard with liquid smoke. To do this, you will need: – water; – spices; – bay leaf; – salt; – pepper; – garlic; – lard; – liquid smoke.
Salt purchased on the market must be properly salted. First, prepare the brine. For 1 liter of boiled but cooled water, put 6 tablespoons of salt and about the same amount of liquid smoke, then mix everything thoroughly. Remember to add spices to the water as well. A few pieces of bay leaves, black and allspice peas are well suited as spices. Do not forget to add the washed onion skins to the mixture. Take a large saucepan and put the bacon there, cover it with the brine you have prepared and bring to a boil.
After the future smoked bacon boils, cook it for 40–45 minutes over low heat. Now the smoked bacon is ready, and the hostess only needs to pull it out of the pan, wrap it in napkins and dry it in the shade in a draft. Before drying, rub the lard with pepper and garlic. It is advisable to store the finished smoked bacon in the freezer. Thanks to this recipe, the cooked bacon will become very aromatic, pleasant and tasty. It should be noted that during the preparation process its original shape and elasticity are not lost.