Salo has long been one of the most popular and favorite products in our menu. It is not only very nutritious, but also saturated with vitamins A, F, D, E, fatty acids of a saturated and unsaturated series and other microelements. Regular use of the product allows you to stimulate brain activity, improve blood circulation, remove excess cholesterol and normalize the kidney and heart.
Lard smoked with liquid smoke
Not everyone has the opportunity to smoke lard as it did with our ancestors. After all, this requires a special room, equipment, and skill. But this recipe for smoked bacon is quite possible for you thanks to a special component - a liquid smoke containing the real flavors of a fire.
Ingredients:
- onion husks - 2 handfuls;
- salt - 6 tbsp. spoons;
- lard - 700 g;
- water - 1 l;
- Hot pepper, basil, coriander - to taste;
- liquid smoke - 5-6 tbsp. spoons.
Preparation
First we make a pickle. To get it, we boil the water and wait for it to cool down. After cooling, dissolve salt and liquid smoke in it, mix everything thoroughly. Immediately fall asleep and spices and stir again. Rinse the onion husks and put it in the resulting brine.
Then we put a piece of fat in a large pan, fill it with brine, put it on the fire and wait for the boiling. After that, cook the fat for another 40-45 minutes on a small fire. At the end we take out the cooled fat, rub it with pepper and rubbed garlic with a small grater, wrap it in napkins and dry it in a dark place in a draft. Surely even experienced culinary experts are interested in the question of how to store smoked bacon at home. For these purposes, experts recommend a freezer - this will give the product a juiciness and a special flavor.
Smoked bacon in smokehouse
If you have your own yard, you can make smoked bacon in an older way - on coals. A special piquancy taste will add flavor of this fire.
Ingredients:
- black pepper and salt - to taste;
- coriander , anise, basil - 2 g;
- lard - 500 g.
Preparation
For smoking, use chips of alder, which produce a pleasant odor when burned. Before lighting the fire, soak them for an hour. If you previously had a poor idea of how to cook smoked bacon at home, note that the main ingredient should not initially be salty. Cut the fat into large cubes, without removing the skin, and abundantly rub it with a mixture of ground pepper and salt.
We raise a fire with the help of ordinary firewood, necessarily overlay it with bricks to preserve the heat. The fire should almost burn out, so that only the smoldering coals remain. At the bottom of the smokehouse, we pour out the chips, distributing them on the bottom with a layer 1-2 cm high. We fix the grate at least 5 cm above the level of the chips. Salo is placed on the grate so that the pieces do not touch each other. The smoking house is closed with a lid and sent to a smoldering fire for half an hour. Then we remove the smokehouse from the coals, remove the lid and leave the fat to stand for a couple of minutes. Return the smokehouse in open form to the fire for another 5 minutes, until the fat becomes a golden-bronze hue.
Cooked smoked bacon at home
For those who prefer a more delicate taste of bacon spicy-spicy, this recipe will be to your liking. However, a little trouble in the kitchen will have to.
Ingredients:
- black ground pepper, garlic, salt - to taste;
- lard - 1,5 kg;
- onion husks - 1-2 handfuls;
- black pepper peas - 5-7 pieces;
- bay leaves - 3 pcs.
Preparation
If you do not know how to cook smoked bacon, try this recipe. Put in the water bay leaf, onion husks and black pepper in the form of peas. Put on the fire, wait for the boil and put the boiled pre-washed lard. When the water boils again, boil the product for another hour.
Remove the fat from the pan and cut it across in 3 places. Prepare a mixture of black ground pepper, chopped cloves of garlic and salt, stirring it well, and carefully chop the product. Then fold it with a dense roll, bind it with a dense thread and smoke for half an hour on alder shavings. Cool the frozen fat in the refrigerator.