When buying lard, you need to carefully choose so that the smoked meat turns out to be really tasty. The best thickness of the fat is at least 4 cm. At the same time, it should not be too voluminous so that the finished product does not turn out dry. Salo can be both with meat layers and without them, it all depends on personal preferences. It is recommended to choose parts from the sternum or belly.

For smoking, choose fresh lard with a soft skin

Experts recommend that when choosing a piece for hot or cold smoking, pay attention to the skin. It should be soft so that it is well salted. The top should be free of dirt and stubble. As for the color, it may be different, it depends on the processing method.

The product itself must be exceptionally fresh. High-quality fat has a snow-white hue. If it is yellowish, then the pork is old. A slippery surface and white mold indicate that the product is damaged. Do not save and buy a product of dubious quality.

Salting fat for smoking in a plastic bag

Preparing lard for hot or cold smoking at home is easy. You can use the simplest recipe. Salting will take about a week, and the end result will please.

What you need:

• plastic bag;
• Salo;
• garlic;
• salt.

The recipe will seem easy even for beginner cooks. Cut the salo into medium-sized pieces that fit on a regular plate and in a bag. Lay on the board with the skin down, make a few small cuts on top. Put the garlic in the cuts, and sprinkle generously with salt on top of the product.

Now the fat needs to be folded into a plastic bag, laying each piece in layers with the skin down. Layers should be additionally sprinkled with salt. When the bag is full, the edge must be tucked up and left for three days at room temperature. After about two days, the bag should be turned over and left for another day.

Salting fat in a plastic bag

Salting fat does not end there. Now you need to put it in the refrigerator (temperature +10 ° C). After three days, it will be possible to get the product and see if it is ready for cold smoking. If the bacon streaks have acquired a darker shade, then you can already cook. You may need to add more salt and leave it for a couple of days in the refrigerator. When it is ready, you can start smoking.

Salted salo in Ukrainian

People are often interested in how to pickle lard for smoking. Usually they are looking for a recipe that is both tasty and fast. They can be advised to salt the pork in Ukrainian style. The process will take only two days, after which it will be possible to start smoking.

What will be required:

• lard;
• spices;
• garlic;
• salt;
• capacity.

Before starting to salt, it is recommended to cut the bacon into pieces, about 30 cm in size. Make small cuts on the surface into which to place the garlic. Mix black pepper and red, as well as salt and small bay leaves. Other spices can be added if desired.

Sprinkle the bacon pieces with salt and pepper

Rub the mixture onto each piece of pork. Make sure that the seasoning lays down abundantly, the product should be well soaked. Take a container that will fit the fat. It can be a pan or a regular box. Lay the parchment down, and lay the pieces on it. Cover the container with a lid so that air does not penetrate inside. Leave the product for about two days. During this time, he will have time to salt, and it can be used for cold smoking. The recipe allows you to reduce the period to a day, but it is better to hold longer.

Quick salting of lard before smoking

Salo before salting should be cut and stuffed with garlic. Mix salt with black pepper, add seasoning as desired and coat each piece with the prepared mixture. Remove the pan, put salt on the bottom and place the pieces of pork on top. Place peppercorns between layers and sprinkle with salt.

Salo can be salted in a saucepan, laying out in layers

Throw gauze on top, place a plate and put oppression on it. Send the pan to the refrigerator for about 12 hours. After that, the product can be used for cold smoking. This recipe is also suitable for hot smoking.

When salting fat for smoking at home, you need to know some features. Experienced chefs advise not to save on salt. It is believed that pork fat absorbs only the required amount of spices, but you can easily undersalt it.

Whichever recipe is chosen, it is worth adding peppercorns. It will provide a pleasant aroma and will not spoil the product. Other spices should be kneaded with your hands or a spoon before use - so that as a result of smoking you get a rich taste.

We salt the lard on our own at home in various ways and recipes. And since it is correct to pickle fats at home, you do not need specific and expensive ingredients. The main component is, of course, lard, as well as salt and spices. Naturally, salt and spices are available in every kitchen, but lard must be chosen correctly. How to pickle lard at home? See below for many recipes for salting lard.

Salo needs to be salted fresh, preferably steamed. Meat products are considered to be paired within 4 hours after slaughter. It is recommended to take lard with layers, but this depends mainly on the wishes of the hostess and household members. The thickness of the shmat should be approximately 3 cm. And also the consistency should be homogeneous, that is, not hardened, and not particularly loose.

Recipes

A simple recipe for how to properly pickle lard at home.

• You will need: garlic, salt and a plastic bag.

Cut the salo into pieces that can fit in a bag and on a plate. Place the shmat on a cutting board, skin side down. Make a few small cuts. The cuts should be so deep that 0.5-1 cm is left to the skin. Cut a few cloves of garlic lengthwise into halves. Put the garlic in the cuts and sprinkle the whole shmat with plenty of salt. Now put the pieces in the bag. This should be done with the skin down, laying one on top of the other. Sprinkle each layer with additional salt. Now wrap the bag and let it soak. Salting lasts about three days at room temperature. First 50 hours in the position as described, and then the package should be turned over.

Further, in order to salt the fat correctly, it should be placed in the refrigerator, creating a temperature of about 10º C in it. Leave for another three days - until fully cooked. Now extract the package and make sure the product is ready. The main sign of salting fat is the darkening of the veins. That is, previously pink veins acquire a grayish color. If this does not happen, you need to add salt and leave for a while. Before eating, clean the fat from excess salt and cut into small pieces. Here you have a delicious salty bacon cooked at home and no worse than the store one !!

How to salt lard for smoking

A very good recipe for salting lard for smoking, and preparing it before smoking.

Would need:

• salt,
• Bay leaf,
• garlic,
• cloves Pepper,
• water,
• Salo.

Some gourmets prefer salted bacon, smoked. But for proper smoking fat must be pre-salted. How to do this, consider below.

First you need to cook a brine for fat. To do this, pour water into a saucepan and bring to a boil. Then add 150 grams of salt, three bay leaves, two cloves, garlic and pepper to taste. Boil for 15 minutes on low heat, covered. Cool the prepared saline brine to room temperature.
Put the lard in a saucepan, pour over the brine and close the lid. Cover the pan with a thick cloth and place in a dark and cool place. The lard in the pan should be turned over every day so that it is better saturated with brine. This process will last for 18 days. After that, the fat must be removed and washed with running water.

Now you need to get rid of the excess brine soaked in shmatki. To do this, you can put pieces under the load. And you can wrap and tighten tightly with a strong, natural thread. In this position, leave the fat for 1.5-2 days, after which you can start smoking. Having smoked the fat to the state you need, you can grate it with ground pepper. This will give it a spicy taste. Warm shmats should be rubbed, but consumed slightly frozen.

Salo with garlic

Many people love lard and an hour, but few people know how to pickle lard with garlic. This will be our next simple recipe with you.
Would need:

• garlic paste,
• Bay leaf,
• pepper,
• Salo,
• pan,
• salt.

Pass the garlic through a garlic press. Add pepper, ground and peas and salt to the resulting gruel.

Cut the salo into pieces the size of which is suitable for the container. Place skin side down on a cutting board. On the pieces, make small cuts a little not reaching the skin. Coat each piece with the garlic mixture and place skin side down in a container. On top of each piece, you can put one bay leaf. Now pick up the lid that will be included in the container with lard. Put the lid on and place a weight on it. Leave for a day at room temperature, and then put in a cool place. After two days, the delicious salty bacon with garlic is ready to eat.

Salo in Ukrainian

Recipe for delicious lard in Ukrainian.

You will need:

• container,
• Salo,
• salt,
• spices.

Ukraine is the so-called "homeland" of salted lard. In Ukraine, as well as in Russia, there are several ways to salt delicious lard. I will tell you the most popular.
Cut the lard into pieces about 20-25 cm in size and stuff with chopped garlic in the previously made cuts. Then red and black pepper are mixed with salt and chopped bay leaves. The resulting mixture is rubbed with each piece of fat. Then take the container, you can use the parcel box lined with parchment. Put the pieces in a container and close the lid tightly. For two days, the fat should stand on the floor, and then moved to the freezer. Such fat is usually eaten frozen. We can also tell you, delicious and fast!

Salo in onion peel

Few people know, but lard in onion skins is a very tasty and gourmet dish that everyone should try.

You will need:

• pan,
• onion peel,
• salt,
• Salo,
• spices.

We learn the recipe for salting lard in onion peel. Pour onion skins and salt into a tall saucepan. Pour in cold water and bring to a boil. When the water boils, add the bay leaf and peppercorns. After boiling the spices for a minute, we send chopped bacon to the pan. Shmats should be buried in brine. Cook over low heat for 10-15 minutes. Now we leave the brew for a day so that the fat is saturated with brine. After a day, we remove the fat from the brine and spread it on a dry surface so that all the liquid is glassed. While the water is running, prepare the garlic. That is, we grind it with a knife or garlic press and insist in a warm place for a minute. Then we rub the fat with garlic and send it to freeze.

Salo in the bank

A very old and everyone loves the recipe for lard in a jar at home, salting is very simple and it turns out deliciously delicious.

You will need:

• chilled jar,
• boiled water,
• garlic, pepper, bay leaf,
• salt.

In order to salt the fat in a jar, you need to put a three-liter jar in the refrigerator for a day. Cut the fat into pieces that can pass through the neck of the jar. Now prepare the brine. Pour water into a saucepan, boil and cool it to room temperature. Add garlic mass, pepper and salt to the cooled water. Put the fat in a jar not very tightly and fill it with brine. Now send the jar to a cool place for 3-4 days. Before use, it is necessary to remove the pieces and leave for 15 minutes in order to get rid of excess liquid. That's all the delicious salted lard in a jar is ready!

Salo in brine

Well, the recipe for lard in brine is not for everyone, although its taste is not ordinary, but it is still quite tasty. Worth a try!

Would need:

• bucket,
• spices (garlic, peppercorns),
• Salo,
• water,
• salt.

To begin with, we prepare a brine for lard, here is his recipe. Pour water into a saucepan and add salt. Bring to 100 degrees and boil for 10-15 minutes. Then cool, and while it cools, prepare the dressing. Garlic is peeled and mixed with pepper. Then it is added to the cooled brine and allowed to brew for an hour.

At this time, you need to prepare a container, you can use an enameled bucket or a glass jar. Pieces of chopped bacon are placed in a bucket and poured with cold brine. Shmats must be buried in liquid. Cover the bucket with a thick cloth or gauze folded in several layers. Wrap the fabric around the top with a thread so that it does not move out and does not get wet. Now send the bucket to the bottom shelf of the refrigerator and wait 2 weeks. After the salting period has expired, you can try by first draining the brine that you prepared for the fat.

Salting secrets

Little secrets of salting fat

When salting lard at home, little tricks can be used and that will simplify the process or give a unique taste. I will tell you about them now.

1. Black peppercorns will give more flavor if ground just before use.
2. Also, various spices will give the fat a richer taste, if you first knead them. You can simply rub it in your hands or hold it between two spoons.
3. Fat absorbs as much salt as it needs and not a gram more. Therefore, do not spare salt, you won’t be able to oversalt, but undersalting is easy.
4. Salting by any of the above methods is recommended in cold conditions. That is, at a temperature of + 10º - + 18º C, it can be lower.
5. Immediately after salting, check the fat for salt. This is necessary so that it does not have time to deteriorate in case of undersalting.
6. Prepare the brine, should be immediately before salting. The fact is that water after boiling acquires special properties: it becomes softer, loses harmful microbes, and so on. If you leave boiled water for a long time under normal conditions, beneficial features will be lost.
7. For smoking lard, it is recommended to use alder or apple wood. So you can give the fat a unique taste. It is also important to smoke on moderate heat without overheating.

Video how to pickle lard

I saw lard sprinkled with salt (dry salting), here the question is: does the liquid stand out?

Or does it need to be aired out before pickling?

which ambassador is better? and how much to keep in dry salting (or if possible a recipe ...)

hot, to be honest, I didn’t like it ... there the smoker was imported, and smokers smoked for the first time ... Perhaps under other conditions and good recipe you can get the best result!

PS, a month ago I prepared (salted) lard and a little fat in order to smoke ... even it didn’t work out, ruined everything and threw it into the trash with tears in my eyes

First of all, I was looking for answers to the question of what went wrong with bacon and meat, and the second I was looking for the “correct” and proven recipe by the members of the forum.
In the end, this is what I found.

Everything is as simple as always: Fat to speed up the process in small pieces (7-10cm * 15-18cm * 6-8cm.), Will marinate for 3-5 days, smoke for 1-2 days at a temperature of 25-30 degrees. Dilute coarse salt in water until it floats a raw egg. We put on fire, bring to a boil, add a little peppercorns, parsley, cool, you can greens: cilantro, dill, parsley. We immerse the product so that it is completely closed and put it in a cold place (cellar, refrigerator). You don’t need to wind it like a fish, you can immediately hang it in a smokehouse.

With fish in a different way: we gut (usually from the back), wash, let the water drain. At the bottom of a dish of coarse salt, the first layer with the scales up, sprinkle with salt, then the next one with the scales down (etc.). Do not be afraid to oversalt, after 3-5 days, I always soak the fish for 1-2 days, regularly washing and changing the water. Salt in this case is needed not only to salt the product, but also to remove excess moisture, to compact the meat. We weather for 1-2 days and in a smokehouse. Bon Appetit!

Which way is better to salt you will understand only after you try it.

Dry salting is easy. Fluid is released. For fish, this is the whole point, to take away moisture so that the meat becomes dense. Pour the bacon with coarse salt, hopelessly, you can press it. Two weeks in salt is enough, wash off the salt, let the water drain and into the oil lamp.

Previously, lard did not turn out hot, because I did not let it be salted, i.e. salt for an hour or two and immediately into battle. It is also necessary to withstand 3-5 days in brine.

Shelf life cold - 3-6 months
Hot - 3-7 days, of course, you can put the fat in the freezer, but why, if at any time you can still cook it.

Salo is an integral product of the Slavic people. especially loved and festive dish considered smoked lard. It is also possible to prepare such a product in a home smokehouse. Subject to all the rules of smoking, at home you can get delicious dish, which will significantly exceed store products. Much in this matter depends on which brine for smoking you choose.

Principles of preparing lard for smoking

To get a quality finished product, you need to start with its selection. When making a purchase, pay attention to its color and smell. The color must be white only. Old fat has a yellowish tint. The smell of a fresh product is light and practically absent.

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

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

Salting fat 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 proposed below differ in taste characteristics and have their own zest.

Dry pickling

This method is the easiest. Coarse salt is taken - 1 cup, a teaspoon of red, black pepper and cumin. Mix the ingredients and rub the fat generously on all sides. Place in a bowl, leave to marinate at a temperature of 20-22⁰С for 1 day. After put in the cold for another 48 hours. Before cooking, remove the remnants of spices with a knife or napkin. The composition of the marinade is designed for 1 kg of product.

Salting fat in a hot way

For this method, you will need 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 serving pieces.

Grind 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 at 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 fat from the brine, rinse with water, hang in a draft to dry for 8-12 hours. Next, start smoking.

Marinating in brine

Brine is a solution of water with a large amount of salt. Salo marinated in this way comes out very tender. For cooking you will need:

• Salo with a layer - 2 kg.
• Coarse salt - 350 g.
• Garlic is a small head.
• Bay leaf - 4 medium pcs.
• Peppercorns - 10-12 pcs.
• Water - 1.5 liters.

Cooking:

Wash the salo and cut into small pieces.

Boil brine. To do this, boil water, pour salt, bay leaf, pepper.

In the dishes (you can use a 3 liter jar), we begin to put the fat. At the same time, we shift each piece with chopped garlic.

We take it out of the marinade, wash it, dry it and proceed to smoking in a smokehouse.

Marinating with welding in onion skins

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

Ingredients:

Pickling:

Wash, dry and cut into bite-sized pieces.

Pour water into a container, wait until it boils.

Add salt, husks, parsley 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 fat to the cold for 24 hours.

Article rating:

Greetings, our dear readers. Quite recently I tried to smoke lard myself. I usually made it easier, a friend has a good smokehouse on the street. I marinate myself and bring it to him.

However, I wanted to do everything myself, and at home, why not. Initially, I thought that there would be a lot of smoke in the apartment, and it was not convenient at all. But it turned out to be easier than I thought.

In the end, in the store you can buy a fairly good device, not big, and smoke lard or something else at home.

But we'll start in order. You also need to choose lard, always fresh, marinate and only then cook smoked lard at home. We will analyze in this article several ways of smoking: hot and cold, in a factory smokehouse or without it.

There are a lot of recipes, everyone cooks according to their taste and preference. But they are all similar, so that the basis is the same. And if you have not smoked yourself before, then this article will be useful to you. Go.

Benefit or harm from smoked lard?

Now for many readers there will be some unpleasant news, not in favor of smoked lard. The fact is that if raw, pickled lard is useful in many ways, then smoked lard is definitely harmful to the body.

The thing is that at a temperature many useful substances are lost and harmful ones accumulate. Besides good taste, nothing useful remains. An exception can only be cold smoking. And then, harmful substances still accumulate.

In addition, such a product is difficult to digest by the body. Lard is already hard to digest, and smoked lard is even harder. But that doesn't mean we shouldn't eat it at all, does it?

Of course not, otherwise we will have to give up smoked sausages, and all kinds of fried meat products. In any case, if you have a strong stomach and there are no contraindications, then you can use smoked lard at home in small quantities.

Again, do not abuse, and try not to use a chemical liquid, there will be even more harm.

We choose lard for smoking.

The easiest way is to choose a fat thickness of three fingers, and at least 4 cm. It is best that there is a meat layer in the fat. But everyone's tastes are different, so it's possible without a layer.

We take fat either from the sternum or from the belly. In this case, the pieces should not be large. If the piece is large, then it will be dry.

As for the color, it may be different, it depends on the processing method. The product itself must be exceptionally fresh. High-quality fat has a snow-white tint. If it is yellowish, then the pork is old. A slippery surface and white mold indicate that the product is damaged. Do not save and buy a product of dubious quality.

Proper salting of fat before smoking.

To get the fragrant taste of the dish, the fat must be properly prepared. First it is marinated and then smoked. There are two ways of salting before smoking: dry and marinated.

When salting fat for smoking at home, you need to know some features. Experienced chefs advise not to save on salt. It is believed that pork fat absorbs only the required amount of spices, but you can easily undersalt it.

Whichever recipe is chosen, it is worth adding peppercorns. It will provide a pleasant aroma and will not spoil the product. Other spices should be kneaded with your hands or a spoon before use - so that as a result of smoking you get a rich taste.

But there are a lot of recipes themselves, but we will take the classic options.

Dry salted fat.

• The dry salting method does not involve the use of liquid, but only salt and spices. Cut the lard into small pieces, so it will cook in 2-3 days. While a piece of 2 kilograms will take more than two weeks.
• Rub the bacon parts well with garlic, then with a mixture of salt and spices. Set the oppression on top and put in a cool place. Before smoking, rinse the salt from the fat and dry with paper towels.

dry salting

Advice. Before dry salting, lard must be soaked in water for about 3 hours. This will make the structure of the product soft, which will allow it to be saturated with spices faster. Be sure to dry the pieces before salting.

Usually after 3 days the fat is salted out, I just check: I cut off a little and taste it.

You can adjust the amount of spices to your taste, if you like it spicier, you can add red pepper.

Salted bacon in the marinade.

The method of salting the bacon in the marinade may take less time, and the aroma of the product will be more intense. To prepare the brine, you will need the following products:

• cold water - 1 l;
• coarse salt - 150 gr;
• garlic - 5 cloves;
• bay leaf - 2 pcs.;
• a mixture of spices and herbs - to taste.

Salting process:

• Boil water in a separate container, then add salt. When it dissolves, add chopped garlic with spices. Boil for a couple of minutes, remove from heat. Cool the marinade to room temperature, top with chopped lard. Put it under oppression and leave it in a cold place for 3 days.

Advice. Before adding the brine, pierce each piece of bacon in several places with a knife. This will marinate the meat more evenly.

The choice of material for smoking.

A recognized classic is sawdust of deciduous trees, namely pear, apple, plum, cherry. Alder chips are also good for lard. Pine and spruce, birch are not recommended. Coniferous, they will give a bitter taste and not an appetizing look, and birch will “reward” with a tar taste.

There was not always such an attitude towards conifers. In Tsarist Russia, it was these sawdust that were used for smoking, as well as cones. They learned to get away from the disadvantages of coniferous smoke in the following way: the products were wrapped in several layers of gauze. In France, smoking on pine sawdust is considered a special delicacy.

Receptions for the taste variety and piquancy of smoked lard:

• Juniper branch with berries, grape branches - an exquisite aroma for lard.
• Any aromatic herb, plants in dry form (laurel, nettle, mint, sage leaves) will “color” the fat with its characteristic taste.
• Birch without bark, in small quantities, will give a beautiful color.
• Aspen, beech, oak give no aftertaste, but give a good color.

Chips for smoking, namely in this form the tree is used in cooking, should be small, then the smoldering process goes better, which means that the fat gets the right smoke. Suitable:

• Chips. These are small "cubes" of wood. It is not difficult to make them: cut the log into chocks, then chop them into squares 2x2 cm in size, but no more.
• Shavings and large sawdust. You can use waste from the woodworking industry, but you need to know which tree was sawn.
• small branches fruit trees. Cut fresh branches in the garden with a pruner or hand saw.

Any material for smoking is sold in stores, but lard will turn out fragrant if you use freshly cut tree branches or pre-harvested poles.

oh and beautiful smoked lard

Recommendations that the material should be well dried are not entirely correct. Dry sawdust will instantly flare up and will not give smoke at all. It does not depend on the type of wood. You can achieve the required humidity by sprinkling a fire that is barely starting to burn with water. Small fresh branches or pre-soaked wood chips will help maintain smoke formation. Very damp, wet material is also bad - it gives a lot of soot, which settles on the walls of the smokehouse and lard.

Advice! The natural color of lard is white, what it will become after smoking depends on the color of the tree. Beech, alder give a dark yellow, other hardwoods light yellow. The golden color is obtained after processing with smoke from redwoods.

Hot smoking option.

The hot method of smoking bacon involves cooking the product at a high temperature and in less time. But it will require a special device in which it is necessary to maintain a constant temperature of at least 60 degrees.

Now you can safely buy a small homemade smokehouse in the store. Or do it yourself, in principle, nothing complicated. Subscribe to our blog, write in the comments and we will soon prepare an article on how to make a smokehouse yourself.

• Prepare your device. Put sawdust with leaves in it. Then install the grate and place the pickled pieces of lard on it. Try to settle the bacon from a distance so that the smoke can envelop each piece.
• Set the smoker on the fire and leave for an hour. Determine the readiness of the fat by its appearance: if it has acquired a golden color, then it is ready.

Advice. Do not open the smoker lid during cooking. So you violate the temperature regime, which can lead to leakage of fat and loss of juiciness.

We smoke lard with a cold version.

Cold smoking allows you to cook a product with a delicate texture and rich woody aroma. This is achieved due to the low temperature (15 degrees). This method will take more time, and sometimes several days.

This method is no less harmful, a lot of carcinogens accumulate in fat, but the taste is better, I like it more.

Depending on the model of the smokehouse, lay the bacon on a wire rack or hang it on hooks. Smoke is fed into the device through a hose in small portions.

Smoking options without a special device.

It is not always possible to purchase and use a factory-made smokehouse. You can achieve a smoke flavor from the fat using small tricks that will allow you to cook a dish in the apartment.

At the same time, do not forget about safety precautions, protect children from the place where you are smoking and constantly monitor the process. In any case, the result will be wonderful.

How to smoke fat on the stove.

Many housewives use a large cauldron with a lid and a gas stove to smoke bacon at home. You can try it on an electric stove, but then you will have to pay a lot for electricity.

Another alternative is a stove, a boiler for heating a house when it is heated. It is desirable that there are mugs on top, which should be opened and a cauldron placed on them.

• Place foil on the bottom of the container. Pour a couple of handfuls of sawdust on top of it. Place the salted fat on the grate, put it in the cauldron.
• Close the lid, then set on a slow fire. It will allow the dishes to warm up evenly and contribute to the formation of smoke from sawdust.
• Depending on the size of the pieces of fat, the smoking time will depend. Usually it does not last more than 40 minutes.

This is how we smoked

We smoke lard in the oven.

Instead of a smokehouse, you can use an oven. The temperature is regulated in it, and you yourself choose the option of smoking: hot or cold.

• Lay parchment or foil on a deep baking sheet. Pour sawdust into it, put it inside the cabinet and heat it up to 90 degrees.
• Spread the bacon on a wire rack, which is placed in the oven. Close it and leave the product to cook for about 30 minutes.

Advice. To form a beautiful crust, 10 minutes before cooking, increase the temperature in the oven to 120 degrees.

There is one downside. The oven then smells of smoked meat all the time. At first I thought it was cool, but then somehow it became annoying. Just washed the oven.

You can also experiment with different types of wood, make mixtures, then your fat will be not only tasty, but also exclusive.

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Used materials from sites: okopchenii.ru; zakoptili.ru; sovetclub.ru

Smoked lard at home - an overview of the best recipes. updated: October 17, 2018 by: Subbotin Pavel