Do you like fat? The opinions here are likely to be divided. Someone will refuse to even try it because of the high calorie content and specific aroma. The other, on the contrary, will fall in love for life. On average, we can say that this is a very tasty snack, which is not recommended to be abused. But if you decide to enjoy it, then you will encounter the fact that it is very difficult to find a quality product in stores. It remains only to smoke lard at home.
Introduction
It should be noted that there are a lot of ways to prepare this snack. The choice will depend on your capabilities and preferences. Sometimes from material investments. If you decide to smoke fat at home, then you need to know that the procedure is quite time-consuming and lengthy. But the results exceed all expectations. The main thing is to know that the procedure is quite lengthy. Nevertheless, it is worth it. Of course, you will have to work hard during the preparatory phase, and then languish in anticipation until the smokehouse finishes its work.
How to choose
In order for the finished product to delight in excellent taste, you need to purchase high-quality lard. Carefully inspect the selected piece. It should not have a foreign smell, dark or yellow spots. Ideal are slices, 3-5 cm thick, with layers of meat. It is best to choose pieces from the peritoneum or from the sides. Here it is softer. Although each may have their own preferences. There is no consensus.
Training
The first step is to rinse and dry the selected piece. Now he is ready for further manipulations. They consist in giving the product an unforgettable aroma. You can smoke fat at home and bypassing this step, but the taste will be quite modest.
So, before smoking, the fat must be marinated, then you will get the perfect appetizer, which you can be proud of. There are two ways to prepare. Each of them has its advantages. This is dry pickling and pickling using spices. Of course, every mistress has her own recipes. Today we will consider only general principles. This is enough to smoke fat at home.
Dry salting
The pieces need to be chopped. Cut them 5-6 cm wide. And choose a length so that it is convenient to fold into a pickling container. about the thickness was said above. But if you like fat, then you can choose the pieces to taste. Then the time for streaking simply increases. Thick slices that are not sliced in portions will lie in the salt for a week or even two. Pieces of the specified thickness are usually ready in 2-3 days.
Soak the lard in cool water for 3-4 hours first. While it is soaking, prepare a mixture of salt, pepper, spices. After time, you need to get the lard and dry it with a paper towel. Now sprinkle it with garlic and sprinkle with the cooked mixture. Put in a basin and press down with a load. After 2-3 days, the fat is saturated with spices enough, it will need to be removed and rinsed. Now is the time to consider how to properly smoke fat at home. But first, let's talk about another way to prepare.
Pickling
In this case, the lard is aged in a solution of spices and salt, that is, it is under water. The main marinade consists of the following components (calculated per 1 liter):
- Coarse salt - 150 g.
- Garlic - 6 cloves.
- Bay leaf - 3 pcs.
- Black pepper peas.
- Dry mustard.
Boil water and add salt. Checking the concentration is easy: just drop a raw egg into it. If swimming, then salt is enough. After it cools completely, you can add the rest of the ingredients to it. Now prepare the slices of fat, pierce them in several places with a knife. Lay in a pan with the skin down and pour brine. It should completely cover the lard. Press a plate and put on top of the oppression. So it should lie 3-4 days. Put the pan in a cool place. After the lard is cooked, it needs to be wiped and slightly dried. You can proceed to smoking.
Smokehouse at your home
It is generally accepted that fat is best smoked in the open air, that is, in the garden. As a last resort in the barn, with good ventilation. But what if you live in an apartment? Nevertheless, there is a universal recipe that will allow you to get your favorite dish without leaving your home. Case for small. You just need to make an impromptu smokehouse. As such, a cauldron or pan with thick walls is suitable.
It's hard to believe, but at minimal cost you can smoke hot smoked bacon at home. Cover the bottom of the cauldron with foil, and sprinkle some chips on top. Install the grate on the legs in the middle, and lay the lard on it. It remains only to find a suitable lid that will close the cauldron tight enough.
Now the main thing. If you like a product with smoke, then moisten the sawdust well and place the cauldron on the stove and turn it on to the slowest fire. But not everyone likes the smell of burnt wood. In this case, you can not add sawdust. Otherwise, the procedure will remain the same.
The process takes from 10 minutes to several hours. It depends on the temperature and your preference. But remember that the more bacon comes out in the smokehouse, the drier and tougher the treat will be.
Important subtleties
If you are looking for options that allow deliciously smoked fat at home, then pay attention to this simple and reliable way. But there are subtleties that are important to consider. With the hot method, the temperature should not exceed 60-70 degrees. In this case, warm smoke very quickly penetrates the structure of products. The smoking process will not take more than one hour. But these standards should not be exceeded, because then the lard will simply be fried.
In the oven
It is not necessary to make a smokehouse from a cauldron or basin, if you have an oven and a hood. Now we’ll tell you how to smoke salted lard at home with minimal effort. You will need to prepare a deep baking sheet and wire rack. Rinse the prepared fat and place in the refrigerator for about a day. During this time, the residual excess moisture will be removed from it.
Cover the baking sheet with several layers of foil, and pour the sawdust in the corners. It is important to set the temperature to +90 degrees, preheat the oven well, and only then put the wire rack with bacon in the pan. It will be ready in 40 minutes, but it all depends on your personal preferences. If after about 30 minutes the temperature is raised to +120 degrees, then the lard will acquire a golden brown. For a festive table this is the most suitable option. It should be noted that the oven is more convenient than a cauldron, because it allows you to observe the process.
Cold smoked
If hot processing can be improvised with the help of various household appliances and home-made structures, then cold smoking is obtained only in the smokehouse. It is impossible to smoke fat at home in this way. But it is quite possible to assemble a makeshift design, which will successfully replace the branded unit.
A feature of this method is that the fat is processed by smoke, the temperature of which is 15-20 degrees. The process is delayed for several days, due to which not only a tasty, but also a perfectly stored product is obtained. It easily lies for 6 months or more.
Pre-prepared pieces need to be hung on hooks so that liquid is glazed from them. You can leave them overnight. Then place the smokehouse in the chamber. If she is professional, then there are special places. But many just put a big barrel in the country. In this case, you need to lay out the sawdust below and set them on fire. And at the very top, at a considerable distance, they put a grate and hang lard on it. To keep the smoke inside longer, the barrel is closed with a bag on top. The process can last several days, so you need to constantly monitor the condition of the products and put moist wood chips. It can be shared with domestic duty so that you do not have to watch all the time alone.
Liquid smoke treatment
Smoked bacon at home can be quick and easy. Of course, this treatment is not smoking, but it allows you to get a flavor identical to natural. If you really want fat with smoke, it’s better not to find an option. Saturated color is obtained through the use of onion peels. So, both in appearance and smell, the product will be from a smokehouse.
To prepare you will need:
- Fresh fat (pretreatment is not needed here) - 0.5 kg.
- Water - 0.5 liters.
- Salt - 150 g.
- A couple of handfuls of onion peels. You can use 100 g of tea leaves.
- Bay leaf.
- Peppercorns.
- A teaspoon of granulated sugar.
- Liquid smoke (according to the instructions), in this case 100 g.
- Garlic, ground red pepper.
Two cooking methods
Here you have a choice too. The first option involves boiling. Prepare a working solution and bring it to a boil on the stove. dip the fats in it and cook for 30 minutes. The fire should be weak. After that, remove the pan and let it cool. No need to retrieve content. After about 12 hours, take it out, dry it and grate with garlic and pepper. You can add rosemary and other aromatic herbs.
The second option involves a simple pickling. But the product is no less aromatic and tasty. The brine is prepared in the same way as in the first case. Put pieces of bacon in a saucepan, fill them in completely and set the wire rack with oppression. leave at least a day, and preferably 2-3. After that, remove the pieces, dry and grate with red pepper or garlic. Wrap in foil or plastic wrap and put in the refrigerator.
Instead of a conclusion
As you can see, salt and soot fat at home is not so difficult. You just need to choose one of the many recipes and try it out in practice. All of them are tested and guarantee a good result. But there are opportunities for creativity here. Change the set of spices as you like, add adjika, mustard, honey and get a completely different taste. Experiment for your own pleasure.