Lard with liquid smoke in the airfryer is a delicious way to prepare your favorite meat appetizer. This bacon is perfect for making sandwiches or small holiday canapes with pickles. I advise you to use fat with thick meat veins (this is my personal preference) so that the fat not only melts in your mouth, but also your teeth have something to catch on:)
Good luck and bon appetit
Purpose: For lunch / For dinner / For afternoon tea / Inexpensive
Main Ingredient: Meat / Offal / Lard / Liquid Smoke
Geography of cuisine: Russian cuisine
- Lard - 500 Grams
- A jar of liquid smoke - 1 Piece
- Gelatin - 10 Grams
- Salt - - To taste
- Pepper - 2 Pinches
- Paprika - 2 Tbsp. spoons
- Head of garlic - 1 Piece
How to cook "Lard with liquid smoke"
For this recipe, be sure to use fresh lard (in no case frozen). Before cooking, chill the piece in the refrigerator, rinse it under cold running water and cut it into several medium-sized pieces.
In a convenient bowl, mix together salt, pepper, garlic pressed through a garlic press, and paprika. Rub each piece thoroughly with the mixture, put it on a plate and leave it in a cool place for 48 hours. About 12 hours before the start of lard smoking, gently apply liquid smoke to each piece with a brush.
Dilute gelatin in cold water. We put on the stove, stirring constantly, add red pepper. Then put each piece into the hot mixture for 3-4 minutes.
Put apple-tree shavings into the airfryer, sprinkle with water. Put the bacon on the wire rack and bake the bacon at a temperature of 65 degrees for about 3 hours.