Smoked bacon is loved by many. Especially tasty bacon prepared at home. Marinade for hot smoked bacon plays an important role in taste, therefore, its preparation should be treated responsibly. A competent approach is important here. There are many ways to soak a product before heat treatment, and each of them is good in its own way. In this article we will share recipes for hot smoked marinades, due to which the bacon will turn out to be incredibly tasty and aromatic.
Classic recipe
Among thousands of diverse recipes, the classic always stands out. Hot smoked marinade is no exception to the rule. According to this recipe, bacon always turns out to be tasty, easy to prepare, there is nothing superfluous in the composition, so the product can be used for any purpose - just eat with bread and potatoes or scroll into minced meat with potatoes and cook dumplings.
Ingredients for a kilogram of fat:
- two teaspoons of mustard seeds;
- head of garlic;
- ground black pepper - two spoons (small);
- salt - 60-80 grams;
- Bay leaf;
- water.
Garlic must be passed through a press to make pulp. Add mustard seeds and pepper to it, mix everything well. With this mixture, rub each piece of fat (kilogram must be cut into 4 parts). Leave the product as it is for an hour.
Dissolve the salt in the prescribed amount in half a liter of water. In this solution, you need to leave the lard for two days, adding 2-3 bay leaves. If you plan to marinate quickly, the hot smoked marinade recipe reduces the soaking time to one day.
Keep the product in brine only in the refrigerator!
Soy Sauce Marinade
This recipe is no worse than the previous one. Soy sauce is universal, with it you can cook delicious dishes of fish and meat, and the marinade for hot smoked bacon in combination with it is very good.
Required for a kilogram piece:
- one hundred milliliters of soy sauce;
- 6-8 cloves of garlic;
- salt to taste;
- any spices, pepper can be used only ground.
Peel and pass the garlic through a crush, then mix it with salt, selected seasonings and sauce. With this mixture, generously coat the lard on all sides.
Put the fat in the basin, cover and put in the refrigerator. If you want to get the highest effect of a bright and piquant taste as a result of hot smoking, the marinade for bacon should soak the product for at least three days. And also, before the heat treatment process, do not remove the remnants of the aromatic mixture too carefully.
Pickle for lard
Before smoking, not only marinades are used for bacon, but also all kinds of pickles that make bacon even more fragrant. We offer you a simple but time-tested recipe.
Ingredients:
- two heads of garlic;
- black and allspice peppers - 3-5 pieces;
- Bay leaf;
- water;
- any spices - optional;
- salt.
Pour 3-4 liters of water into the pan. Pour a glass of salt, put pepper, more spices, 10 bay leaves, peeled garlic cloves. Turn on the fire, after boiling the brine you need to cook for 5-10 minutes. Then cool it, soak pieces of bacon in it.
Remove the pelvis with salted marinate in the refrigerator for at least three days. If time allows, it is better to withstand lard in brine for a week.
Dry pickle
With the help of dry marinade, fat is very tasty and aromatic. Places in the refrigerator such a method of soaking will take much less, because water is not at all useful to us.
Ingredients:
- marjoram;
- caraway;
- cardamom;
- garlic;
- ground pepper;
- salt;
- garlic;
- Bay leaf.
The number of components should be such that they can generously coat pieces of fat.
- Pass the garlic through a press, chop the bay leaves. Mix all the ingredients.
- In the fat, you need to make deep cuts, or divide into pieces to the skin, as before salting.
- Rub each part with the mixture, put it in a basin or in a jar, cover, let it brew for 5 days.
Hot smoked salted marinade with dry mustard
Another universal recipe, according to which lard is obtained without additional flavoring.
Ingredients:
- five tablespoons of dry mustard;
- two heads of garlic;
- five bay leaves;
- two liters of water;
- half a glass of salt;
- 7 peas of pepper.
Peel and pass the garlic through a press. Put mustard, crushed bay leaves to it, grind everything together with a fork. If the mixture is too dry, add a little water to get a mushy mass.
Lard needs to be cut into skins in several pieces. With the resulting gruel, rub well on each side of the fat, not a centimeter should be left without a marinade.
Dissolve the salt in two liters of water. Put the lard in a container so that there is little free space. Fill with water so that the pieces are completely covered. If you like more salted fat, then add more of the desired ingredient.
With a small amount of water, fat turns out to be more fragrant than what just floats in the marinade. The fact is that the ingredients with which the pieces are rubbed go into the water, and the taste of the product becomes weaker. However, in order for such a smoked marinade to fulfill its function, the pieces in it must be aged from 2 to 5 days.
Onion husk recipe
This method involves welding. After using this marinade for hot smoked bacon, the fat in the smokehouse is cooked faster. Onion peel gives the product a special copper tint, with which the pieces look even more mouth-watering.
Ingredients:
- a handful of dry husks from onions;
- one hundred grams of salt;
- litere of water;
- 12 peas of black pepper, can be mixed with allspice;
- 8 cloves of garlic;
- a pair of bay leaves.
Wash fat, dry and cut into pieces that you will smoke. Put in a pan all the prescribed ingredients, pour a liter of water and put on fire. After boiling, put lard in water, wait until it boils again. Reduce heat to a minimum, but water should not stop boiling a little. Cook the fat for 15 minutes, then remove from heat.
Allow water to cool at room temperature. Next, place the lard with the marinade in a convenient container, put in the refrigerator for three days.
Sugar and Shambhala Recipe
This marinade for hot smoked bacon is very good, with its help bacon turns out to be incredibly fragrant, tasty. To prepare a kilogram of product you will need:
- litere of water;
- 150 grams of salt;
- two tablespoons of sugar;
- Bay leaf;
- garlic;
- peas; peas;
- fenugreek;
- coriander.
Lard must be cut into skins in pieces of 6-7 centimeters. Rub each piece well with a mixture of crushed garlic, shamballa, coriander.
In a liter of water, put sugar, salt, bay leaf, pepper. Bring to a boil, cook for 2-3 minutes, then cool.
Place the lard in a container for pickling, fill with brine, cover.
According to the recipe, pickle will be pickled for 5-7 days, but, as experienced people advise in reviews, you can withstand less, only up to three days. During this time, lard will have time to be well fed with all the necessary aromas and tastes.
Enjoy your meal!