Salting Lard For Smoking - A Step By Step Recipe With A Photo

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Salting Lard For Smoking - A Step By Step Recipe With A Photo
Salting Lard For Smoking - A Step By Step Recipe With A Photo

Video: Salting Lard For Smoking - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: Preparation of hot smoked bacon. For fishing))) 2023, January
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Cooking description:

The proposed option for salting lard is an express recipe. To please the result, choose the peritoneal part of the mascara. Give preference to a small selection of spices. Stick to the ratio of raw materials to salt. For smoking, choose chips of fruit trees - plum, apple, cherry.

Purpose: Outdoors

Main Ingredient: Meat / Offal / Lard

Dish: Snacks / Salty

Ingredients:

  • Lard - 1 Kilogram (meat layer)
  • Salt - 100 Grams
  • Pepper - To taste (hot red or black)

Servings: 6-8

How to cook "Salted lard for smoking"

Salting lard for smoking - photo step 1
Salting lard for smoking - photo step 1

Prepare the required ingredients. The lard should be fresh. It is very important that it is not frozen. You can take lard or lard with a layer. The salt should be coarse, food grade.

Salting lard for smoking - photo step 2
Salting lard for smoking - photo step 2

Prepare the curing mixture. For each kilogram of lard, 100 grams of salt is taken, spices to taste. In my case, it was 1.3 kg. lard, I took 130 grams of salt. Combine salt and pepper.

Salting lard for smoking - photo step 3
Salting lard for smoking - photo step 3

Get a spacious tray with a lid. Cut the bacon into pieces so that they fit freely in this tray. Sprinkle the bottom with a thin layer of the curing mixture. Rub each piece of bacon thoroughly with salt and pepper.

Salting lard for smoking - photo step 4
Salting lard for smoking - photo step 4

Put the prepared raw materials, cover with a lid. Refrigerate for 4 days.

Salting lard for smoking - photo step 5
Salting lard for smoking - photo step 5

After the time has passed, remove the bacon. Pat it dry with a paper towel. Prepare the smoker and place the bacon on the wire rack. Let it dry for 15 minutes in the air, then you can start smoking. The process will take 50 minutes.

Salting lard for smoking - photo step 6
Salting lard for smoking - photo step 6

At the end of smoking, leave the bacon in the smokehouse for 3 hours. After removing it, put it in the refrigerator for 4-5 hours. The lard is now ready to serve. Enjoy your meal!

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