Of the many ways of cooking fat, smoking remains the most time consuming. But the amazing result of snacks encourages to overcome possible difficulties and stimulates to search for new opportunities to recreate that very ideal taste.
Below, we will tell you how to smoke lard in an apartment in the oven and consider the variant of the dish in the onion husk.
How to smoke lard at home in the oven - a recipe?
Ingredients:
- fat - 2-2,5 kg;
- garlic - 5-7 teeth;
- granulated sugar - 50 g;
- salt - 150 g;
- bay leaves - 3 pcs .;
- peas of black pepper - 20 g.
Preparation
First, prepare a spicy mixture for pre-marinating the fat. To do this, clean and minuscule the garlic, and laurel leaves and peas of black pepper rubbed in a mortar or crushed in any other convenient way. Then mix the resulting mass with the prepared chopped garlic, add salt and granulated sugar, mix thoroughly and let stand for several minutes.
In the meantime, wash and wipe dry the hunk of bacon, and then rub it on all sides with a real spicy mixture. We place the workpiece in a bag with clasps and close it, pre-extruding the air at the maximum. We place the marinage for seven days in the fridge, opening the bag every day, draining the formed liquid and again packing, not forgetting to get rid of excess air.
At the end of the allotted time, rinse the promarinated lard of bacon from the remains of salt and spices and wipe it dry. After that, place it on a grate with a tray from the bottom and put it in the refrigerator for a day, in order for the glass to excess fluid.
Now proceed directly to the smoking of fat. For this we need a deep brazier with a special grate. We lining its bottom "crosswise" with long sheets of foil, so that they hang with great margin on the sides and completely cover the sides and bottom of the vessel. Then pour a layer of cherry or apple chips and set the lattice convex part up. Now we put a hunk of fat on it with the skin up, we turn the edges of the foil and seal them in such a way that above the fat a kind of foil house turns out, the roof of which should in no way touch the fat.
Then we put the construction on the middle fire of the two burners and warm up until smoke seeps from the seams of the foil. We keep the whole system on fire for another five minutes, and then put in a preheated to 65 degrees oven and a smoked salo for five hours. The oven door must be open at the same time.
When ready, turn the foil and let the fat cool completely. Now we wrap the fat with a film and put it in the refrigerator for the night. If desired, you can cut the skin beforehand.
How to smoke the lard at home in onion husks?
Ingredients:
- lard - 1,2-1,6 kg;
- garlic - 5-7 teeth;
- onion husks - 2 handfuls;
- water - 1 l;
- salt - 0.5 cup;
- laurel leaves - 3-4 pieces;
- peas of black pepper - 15-20 pcs.
Preparation
The bottom of a suitable container is lined with onion husk, we throw there laurel leaves, peas of black
After the time has elapsed, we extract the fat from the brine, place it in a colander and let it drain off well. Then rub the hunk from all sides beforehand, cleaned and squeezed through the press with garlic, wrapped with foil or parchment paper and placed for another twenty-four hours in the refrigerator. Now the workpiece is ready, you can try, and for storage it is better to put it in the freezer.