How to smoke fat? This question excites many gourmets and lovers of such a wonderful product. Now this process can be organized even without leaving home, since there are several ways available to everyone. We suggest you learn how to smoke fat at home.
Method number 1
The preparation will take 10 minutes from you, and the entire preparation time will take 2 hours. But keep in mind that before proceeding directly to smoking, lard will have to withstand in the cold for about a week. So, we need a piece of pork belly with meat layers, weighing it in five kilograms. The thicker and fatter the piece, the better. For such a volume of fat, you need to take 50 g of fine salt and 2 tsp. coarse, 50 g sugar (better than brown), maple syrup (can be replaced with honey), two cloves of garlic crushed through a crush. Mix salt, sugar, maple syrup (honey), garlic and grate the brisket properly. Do not worry if you cannot lubricate every millimeter, - in the process of cooking, the brine liquid will fill the entire surface. Now put the brisket in a bag or wrap in foil and place in the refrigerator.
You need to check every day, make sure that the resulting brine fills all the areas and properly saturated the lard. On the seventh day, before you
smoke lard at home, remove it from the bag (foil) and rinse under running water. For smoking, it is best to use cherry or apple wood chips, it is she who will give the product a rich aroma. The smokehouse is done in an elementary way: wood chips are placed at the bottom of enameled or steel utensils, a grate is installed, on which you need to put the lard, cover and put on fire.
How much fat is smoked depends on the thickness of the piece. Be prepared that the room will be smoky, so the kitchen should be equipped with a powerful exhaust hood. But it is better to perform this procedure in the open air (in the yard or on the terrace), using the barbecue.
Method number 2
Another option is how to smoke lard at home. It involves the use of onion husks, which must first be accumulated. Directly for the process, you will need a cauldron or a deep pan with thick walls, as well as salt, water and brisket (or lard from another part of the pork carcass). We prepare a brine: we dilute four tablespoons of salt per liter of water. Lard should be cut into slices of 3-5 centimeters and lay them in one layer on the bottom of the vessel in which you will smoke. Then pour the prepared brine so that it completely covers the product. From above it is easy to throw the omelet of washed husks from onions.
A frying pan or a cauldron is set on the stove. The brine should boil, and the lard will boil for about 15 minutes. Then the lard should be removed and cut each piece three times, grated with pepper, garlic and other favorite spices, put in a jar and pour brine, put in the refrigerator for a day. This product is very reminiscent of smoked lard in color and taste. This method of cooking is used with pleasure by housewives, since it is not always convenient to smoke lard at home because of smoke.