Salo has long been one of the most popular and favorite foods on our menu. Not only is it very nutritious, but it is also full of vitamins A, F, D, E, saturated and unsaturated fatty acids and other trace elements.
Regular intake of the product allows you to stimulate brain activity, improve blood circulation, eliminate excess cholesterol and normalize the work of the kidneys and heart.
Not everyone has the opportunity to smoke lard the way it was with our ancestors. After all, this requires a special room, equipment and skill.
But this recipe for smoked bacon will be quite capable thanks to a special component, liquid smoke, which contains the real flavors of a fire.
- onion peel – 2 handfuls
- salt – 6 tablespoons. spoons
- lard – 700 g
- water – 1 l
- Spicy red pepper, basil, cilantro – to taste
- Liquid smoke – 5-6 st. spoons
First make the pickle. To achieve this, we boil water and wait for it to cool. After cooling, dissolve the salt and the liquid smoke in it, mix everything thoroughly.
Immediately pour the spices and stir again. Wash the onion peel and put it in the resulting brine.
Then put a piece of bacon in a large saucepan, pour the brine, put it on the fire and wait for it to boil. After that, cook the bacon for another 40-45 minutes over low heat.
At the end, remove the cold butter, rub it with pepper and grated garlic with a fine grater, wrap it in napkins and dry it in a dark place over an eraser. Surely even experienced chefs are interested in the question of how to store smoked fat at home.
For these purposes, experts recommend the freezer, which will give the product juiciness and a special flavor.
If you have your own patio, you can make smoked bacon in an older way: with charcoal. The taste of real fire will give a special taste to the flavor.
- Black pepper and salt to taste.
- cilantro, anise, basil – 2 g
- fat – 500 g
To smoke, use alder chips, which emit a substance with a pleasant smell when burned. Calculate them for an hour before making a fire. If you previously had a weak idea of how to cook smoked lard at home, keep in mind that the main ingredient should not be salted initially.
Cut the fat into large cubes, without removing the skin, and rub it abundantly with a mixture of ground pepper and salt.
We make a fire with ordinary wood, bricks around it to save the heat. The fire should practically burn so that only the smoldering embers remain.
At the bottom of the smokehouse, pour the chips, extending them on the bottom with a layer of 1 to 2 cm in height. Adjust the grid at least 5 cm above the level of the chips. The grease is placed on the grid so that the pieces do not touch each other.
Smokehouse closes the lid and sends it to the burning fire for half an hour. Then, remove the smokehouse from the coal, remove the lid and let the fat rest for a couple of minutes.
We return the smokehouse open to the fire for another 5 minutes, until the fat is golden-bronze.
Those who prefer a more delicate flavor of spicy bacon, this recipe will attract. However, it will have a little touch-up in the kitchen.
- Black pepper, garlic, salt – to taste.
- lard – 1.5 kg
- onion peel – 1-2 handfuls
- black peppercorns – 5-7 pieces.
- bay leaf – 3 pieces
If you do not know how to cook smoked bacon, try this recipe. Put the bay leaf, the onion peel and the black pepper in the form of peas in water.
Light the fire, wait for it to boil and put the pre-washed butter in boiling water. When the water boils again, boil the product for another hour.
Remove the fat from the pan and cut it into 3 places. Prepare a mixture of ground black pepper, chopped garlic cloves and salt, mix well and rub gently with the product.
Then roll it with a thick roll, cover it with a thick thread and copy it in half an hour on alder chips. Put the cooled fat in the fridge.