Universal products can easily replace both main course and snack. To such it is possible to carry fat, especially tasty which becomes in a smoked kind. Although the calorie content of food is high, it is worthy of any table. If you do not have the experience of preparing this dish yourself, then use the recipes and recommendations below.
How to smoke smoked fat
In small quantities, this product even benefits. The main thing is to choose the right raw materials. To the smoking in the home conditions are suitable pieces with small layers of meat and thicker layers of fat. Such characteristics are possessed by parts from the stomach area of the piglet. After choosing a raw material, it is required to properly saline it. You can do this in 2 ways:
- with marinade;
- without water - dry method.
The last method is used less often, because it takes a lot of time, almost 2 weeks. For pickling for any method of 1.5 kg of fat, the following should be done:
- Rinse the product, cut into strips.
- Grate the pieces with crushed garlic, sprinkle with pepper and bay leaves.
- Send the raw material to the container, soak it with hot water and salt.
- After mixing, pickle the salted product on the shelf of the refrigerator for 3-4 days.
Before smoking the fat, it is necessary to choose between cold and hot method. The first is long. With it, smoking lasts for several days at a temperature of 20-25 degrees. The hearth should be shaped so that there is no noticeable fire, and the firewood is consumed only by the smoke. For this, wood chips are suitable. The second method is faster, smoking lasts no more than 50 minutes immediately after burning wood on the remaining coals. Besides 2 ways, there is one more. This is an imitation of smoking, where you can prepare lard not in a smoker, but in brine with onion husks.
How to smoke fat with a cold method
This method is slow, because with it, smoking takes place within 2-5 days. The installation is specially prepared. In the smokehouse they put the wood and kindle it. When the fuel burns out, pieces of meat are laid on the grate. Smoking should take place at a temperature below 30 degrees. At night you can extinguish a small fire, and in the morning, kindle again and continue cooking.
A variation on this method is often the method using liquid smoke. It is a special smoking liquid. Instead of 4-5 days, she is able to smoke the salto in just 5 minutes. The disadvantage of this method lies in harm to the human digestive system, so it is better to give preference to the classical cold method.
How to smoke hot smoked fat
If you are in doubt about how long it takes to smoke hot smoked fat, remember the rules:
- With this method, cooking meat is much quicker. The smoking time should be less than 50 minutes.
- The required temperature for this is 50-60 degrees. It is necessary for the product to get well.
- If the temperature is higher, this will lead to the fact that the product starts to be roasted, because of what it will turn out to be tasteless and tough.
Hot smoked salmon without smoker
This product does not need to be smoked. It is simply boiled with a peel of onions. The taste and shade are very similar to smoked. For greater color efficiency, it is better to take an old bow. A saucepan is needed more, so you do not have to periodically turn pieces. Preparation takes only 3 hours. The dish perfectly suits even for a holiday. Ingredients here are needed:
- garlic - 4 denticles;
- pork lard - 0,7 kg;
- salt - 50 g;
- water - 1 l;
- pepper fragrant - 4 peas;
- bulb - 4 pieces;
- pepper.
The instruction on how to smoke fat according to this recipe includes the following steps:
- Separate the husk from the onion and rinse it thoroughly.
- Take a saucepan, add water, salt. Then place the husk and cook for 10 minutes.
- After this time, put a whole bacon into the pan, cook for another 3 quarters of an hour.
- Turn off the gas, leave the dish to stand for 10 minutes without removing the lid.
- Combine all the spices, cut the cloves of garlic in half.
- Get the ready salsa on a plate, sprinkle it with spices, spread garlic evenly over it.
- For 2 hours, send the fat to the freezer, wrapping the foil before it.
How to smoke fat in a smokehouse
For those who have a smokehouse for work at home, the following recipe will be required. Ingredients:
- fat - 4 kg;
- garlic - 1 head;
- black pepper ground - 2 tablespoons;
- peas of black pepper - 5 packs;
- laurel leaves - 1 pack;Dill - 1 bundle of
- ;
- common salt - 0,5 kg.
Here is an instruction on how to prepare smoked bacon in a hot smoking smokehouse:
- Grind to a homogeneous consistence a bay leaf with pea pepper. Then add salt, dill and pressed garlic to them.
- Salo for preparation cut into strips of the same width, a mixture of seasonings rub each.
- In a cardboard box pour a layer of salt and pepper, then spread the fat on them in layers, pouring each salt. Top cover and heavy oppression. Send the box to the place for 3 days.
- After expiration, hang the pieces in a well-ventilated area for easy drying.
- In the smokehouse, fill in small sawdust, put a pallet under the water and other substances, kindle a fire.
- Next, distribute the pieces of fat in the grate at short intervals, with the emission of smoke lower the level to medium and top with a lid.
- After 20 minutes, move the finished product to an open place and leave for a day. Remember how much smoked fat is in the smoking smokehouse: in general this time should not exceed 50 minutes.
How to properly smoke fat in a cold way
This recipe presents a universal method of cold smoking. First you need to prepare the ingredients from the following list:
- salt - 0.5 kg;
- leaf laurel;
- black ground pepper;
- garlic - 4 cloves;
- lard - 1,5 kg;
- water - 5 liters.
The entire cooking process includes the following steps:
- Grate the cut pieces of the main product with spices, salt and crushed laurel leaves. Send for 3-5 days on the shelf of the refrigerator.
- To light a smokehouse. Supporting the temperature of 20-30 degrees, smoked meat in it for 2 to 3 days.
- At the end of the smoking period, check the readiness - the color should become brown.
Smoked fat in smokehouse with liquid smoke
The last method of home smoking is not the most useful, but it is still used. Products here are needed:
- fat - 3 kg;
- salt - 0.1 kg;
- onion husks - 0.1 kg;
- garlic - 1 clove;
- water - 1.5 l;
- coarse black pepper - 15-20 peas;
- acute adzhika - 1 tsp;
- laurel leaves - 5 pcs.;
- liquid smoke - 6-10 ml.
Preparation at home is as follows:
- Salt to scrape white with a knife, cut into portions.
- Boil water, pepper, husk, laurushka, crushed garlic and salt.
- Boil again the brine, then pour in liquid smoke, load the meat itself.
- When the broth boils again, boil for another 5 minutes, then turn off the fire and cool for half a day.