The best recipes for smoked bacon: in smokehouse, oven, aerogrill, multivark with liquid smoke, onion husks at home. How long does it take to smoke home fats of hot and cold smoking?

Recipes for smoked fat.

From the deliciously prepared smoked bacon there will be no lights out for those who want to try. Let's learn the secrets of the correct smoking of fat.

Recipe for smoked hot and cold smoked fats at home in smokehouse

Smoked bacon is useful for daily use and for a festive table. After all, in the Slavic cuisine, few people have a birthday or New Year without a delicious snack. Of course, lard can be purchased at the store, but why not cook it at home.

First of all you should know the time and temperature of needed for the preparation of smoked bacon. By the way, quite often people do not use this product because of the high fat content. But, it should be noted that with regular, but proper use of fat helps strengthen immunity due to of the healthy fatty acids .

In addition, boiled smoked bacon is advised to those who have problems with the cardiovascular system and bronchial tubes. For colds, you also need to eat a piece of fat, because, as already mentioned, this contributes to to strengthen the immunity of .

Correctly prepared smoked bacon has many useful elements, such as:

• Selenium
• Potassium
• Magnesium
• Phosphorus

Due to the fact that lard protects the stomach from the aggressive influence of alcohol, it is served on the festive table. But still, do not abuse this product, because cholesterol, which is contained in the product, can cause obesity and problems with the cardiovascular system.

Caloric content of such product is as much as 775 kcal per 100 g , therefore one should eat not more than 80 g fat per day.

So, let's proceed to the process of hot smoking:

• Salo - 2 kg
• Spices - 100 g
• Salt, pepper - to taste.

The main and most important element for proper smoking is the chips , i.e. crushed wood. It is thanks to her that the fat has phenomenal taste qualities and a pleasant smell of haze. The best option is the crushed wood of apricot or cherry, but in principle alder will do.

IMPORTANT: Do not use walnut wood, otherwise the finished fat will be with a very strong iodine flavor.

. Let's go on to the hot smoking process:

• Soak the wood for 60 minutes, at this time light the fire.
• Salo cut into cubes 10 * 5 cm.
• Mix salt and pepper, and sprinkle with lard spices.
• When the bonfire has already flared up well, enclose it with bricks, so that the heat can be preserved as long as possible.
• Prepare a metal container, in which you will spread the fat.
• Drain the liquid from the wood and lay it in a container with a layer of 2 cm.
• . From the wood level after 5-7 cm, install the grate and spread the pieces of bacon into it, lay it not tightly, so that each piece is well saturated with haze.
• Place the container on the fire( it is advisable to install a couple of bricks under the container for convenience) and close it with a metal sheet. Leave for half an hour.
• Wearing gloves, open the lid of the smoker and let the fat "breathe" for 2 minutes.
• Cover the cover for another 3-5 minutes.

Frozen hot fat treatment

Bronze "tan" of bacon indicates its readiness. Salo turns out simply fantastic to the taste and just melts in the mouth. But be careful and do not overdo it with such yummy.

Ready result

Next, go to the cold smoking. In addition to the above ingredients, you will also need 5 liters of water. To prepare such a product, you do not need to perform complex actions. But you have to spend more time than with hot smoking. So:

• Take a fresh or freshly-frozen fat and salt thoroughly.
• Leave on the saline for 2-3 weeks.
• After the specified number of days, remove the salt residues, and wipe off the fat with a dry cloth.
• To remove unwanted moisture from the grease, hang it outdoors, in a draft for the night.
• Set in a smoker of cold smoking temperature of 30 ° C and hang there fat for 3 days.

Principle of smokehouse

• After this time, evaluate the appearance of the fat - it should be brown.

Salo should be suspended

Ready result

This recipe is more useful than hot smoked fat, as it is smoked in more natural conditions and longer in time. But do we have time to wait for such a yummy? You can choose for yourself a convenient way of cooking.

Video: Recipe for hot smoked fat

Marinade for smoked bacon

To make the bacon even tastier, you can not simply treat it with salt with pepper, but also marinate in a special marinade. For hot and cold smoked fats, there are different varieties of marinade.

Let's start with the first kind, for hot smoked fats please store:

• salt - 80 g
• 1 garlic head
• 75 g soy sauce
• mixture of peppers

Preparation is very simple:

• Peeled garlic is passed through the garlick and pour into a bowl.
• Add the rest of the ingredients to it.
• Stir until the consistency of home-made sour cream is obtained.
• Place the smoked lard in a marinade and roll well.
• Leave in the refrigerator for 4 days.

Cold smoked bacon is more complex in terms of time and painful expectations, but no less delicious. However, at home, you will also need to build a special smokehouse for cold smoking, but you will not regret the effort and time when you try a piece of the finished product.

Marinated in advance the fat has an even more intense taste

For marinade, a very salty solution should be prepared. Sufficient salt should be checked with an egg - it should not float, but float up. Next:

• Boil the solution.
• Add in it the ground spices - cloves, pepper, cumin.
• Chilled marinade mixed with chopped garlic.
• Scrunch the portions of bacon with marinade and send to the refrigerator for 2 days.
• Salo is ready for cold smoking.

Is it possible to smoke lard and fish in a smokehouse together?

When traveling to nature or just at home, many are interested in the question of smoking two different products, say, fish and bacon. Is it possible to combine them and, without wasting time, to smoke together. The is .

Smoke fish and lard together

You can also smoke together fish and chicken, either fat or chicken. How to smoke fat You already know, the recipe for cooking fish of both cold and hot smoking is identical.

The only useful advice that should be fulfilled - , bind the fish with thread so that the softened fish does not break up during cooking. Also, so that the fish oil does not spread on fat when hot smoked, it is desirable to put the fish at a distance of 5-10 cm from the fat. With a cold smoking, also hang the fish a little further from the neighbor.

Recipe for smoked bacon in a multivark with liquid smoke

Multivark is a real salvation for the hostesses, after all, having put out the desired function, you can be free on the screen indicated on the assistant's screen. In addition, there are almost no dishes left today that would not be able to cook a miracle technique. And smoked bacon is not an exception.

In order for bacon to have a pleasant smell of haze, use liquid smoke. Prepare the marinade in the above recipe and marinate it in 2-3 days. Your ingredients:

• Salo - 2 kg
• Liquid smoke - 5 g
• Water - 2 l
• Salt - 80 g
• Sugar - 15 g
• Spices

Your actions:

• Put pickled portions of fat in the bowl of the multivark.
• Pour water, liquid smoke into the bowl and add the rest of the ingredients.
• In the "Quenching" mode, cook lard 1.5 hours.
• Leave the lard in marinade for another 2 hours right in the multivark.
• After 120 minutes, remove the fat and wrap it in foil.
• Put the small pieces in the refrigerator.
• In the morning the dish is ready, just unfolding the foil, you will hear a wonderful fragrance.
• You can immediately wrap the fat in foil and cook in the "Baking" mode for 60 minutes.

IMPORTANT: For those who are worried about the harmfulness of liquid smoke, you can replace it with tea bags. The effect will be identical.

A very popular recipe - fat in a multiwool with bulbous hull .To the same ingredients, add a layer of washed hull, which must be put on the bottom of the bowl and cover the lard top.

Salo in the multivark get very tasty

In this form, simmer the fat 60 minutes. In the morning of the next day, pull the product out of the refrigerator and enjoy a wonderful taste.

Video: Smoked bacon in a multivariate

Smoked bacon in the oven, recipe

Mistakes were invented by many mistresses to get a tasty smoked bacon. To prepare a wonderful snack, you do not need to have your own smokehouse or live in the private sector.

After all delicious smoked bacon can be cooked even in the oven. To do this:

• Take a deep baking sheet.
• Salo can marinate in the manner indicated above, or simply grate with spices.
• On a baking sheet spread the foil and put sawdust.
• Preheat the oven to 100 ° C.
• Place the lard on the grate and place the grate on a baking tray.
• Prepare for about 40 minutes, if you want too much smoked bacon, you can extend the time to 120 minutes.
• If you have guests and they urgently need smoked bacon, then at 120 ° C it takes 30 minutes to get a delicious snack.

How to smoke fat in the oven

How to smoke lard in aerogrill: recipe

Delicious fat can be bought in a store or on the market. But it's much better to cook it at home. In such conditions, you will be sure of the quality of the product and its freshness. An excellent option for smoking fat is the preparation of the product in aerogrill.

To get a delicious result, take:

• Salo-1 kg
• Liquid smoke - 2-3 g
• Spices to taste
• Garlic - 3 teeth

Preparation process

The sequence of operations is as follows:

• In washed and dried fat, cut and garlic them.
• Rub the fat with spices.
• Put bacon under pressure for a day, so that it is properly marinated.
• After 24 hours, grease the fat with liquid smoke and leave for 60 minutes.
• And aerogrile lubricate the grill with sunflower oil and spread bacon on it.
• At 230 ° C and medium speed, cook lard for 10 minutes, then lower the temperature to 150 ° C and cook for another 10 minutes.
• Remove the fat and wrap it in foil.
• Send to the fridge a cooled piece for a day

Ready result

Cut a thin slice in the morning and try, you will definitely get a phenomenally delicious appetizer.

Recipe for smoked bacon in onion husk

Onion husk gives the smell of smell no worse than liquid smoke or real sawdust. In addition, this is a natural product, so often housewives use it as an auxiliary for smoking fat.

So, take:

• 1 kg of fat
• 1 l of water
• 250 g of salt
• husk 10 bulbs
• 5 sheets of bay leaf and peppercorns
• 5 cloves of garlic
• favorite spices

Salo in onion peel

For preparation:

• prepare salt brine fromwater and salt.
• wash the husks from the onions and pour them into the brine.
• put the same fat in there so that the liquid completely covers the block.
• after the brine boils, boil for another 10 minutes.
• remove the container from the heat and leave the lard in the brine for 15 minutes.
• grind the fat with spices and garlic, you can cut and spice it with spices.
• then put the fat in the foil and send it to the refrigerator for a day.

Taste is simply stunning

This delicacy with black bread is simply yummy and you will use this recipe many times.

Video: Smoked fat in onion husks

How to store smoked bacon at home?

You can not eat a lot of smoked bacon, in general it is best to eat a piece a day. But the rest must be stored correctly. In addition, if you cook a large chunk, then this question becomes more acute. Here are the basic rules for storing fat at home:

• , so that the fat is stored longer, before salting it well salinize it.
• if a piece of fat is small, then the smoked product can be stored in the refrigerator in food film or paper.
• so that the fat is not spoiled, then after smoking, put it in the freezer. Just half an hour after you get it from the freezer, the fat will be ready for use.
• An excellent option for storing smoked bacon is a well-ventilated dark room. Just hang it on the hook and store it as needed. Before you hang bacon, wrap it in paper so that the midge does not sit on it, and it does not collect dust.
• can not store fat in a humid place , let's say in the cellar. So the fat can quickly mold.
• smoked bacon will long remain ready for use if you store it in a box, wrapped in paper and sprinkled with sawdust.

The best option is to store fat in

paper. Using these tips, you can enjoy a delicious fat of your own preparation.

Video: Cold smoking of fat