Smoke lard at home. Cooking delicious hot smoked bacon at home. We smoke at home

Lard has long been recognized as a staple product that is suitable for serving both a main course and a quick snack. This product has its own varieties, but most of all gourmets prefer smoked bacon. And it is not surprising, because smoking lard at home, hot smoked, is the simplest and most affordable method for everyone.

The composition of this favorite product has many useful substances, so lard has a high calorie content. It is easily absorbed and benefits the body. Although all of its usefulness lies in moderate use. The daily allowance for an adult is 70 grams. product.

Lard composition

Vitamins of group B, A, E, C, D, PP.
A set of useful minerals (zinc, calcium, phosphorus, magnesium, iron, potassium).
Amino acids.
Arachidonic acid.

The calorie content of the product itself is 765 kcal.

By consuming the established norm of the product per day, not only immunity is strengthened, but the work of the entire gastrointestinal tract is also normalized.

How do you smoke lard?

HotCold

Preparing the main ingredient before smoking

The preparation process itself begins with the selection of lard. Thick cuts with layers of meat are ideal. It is best to choose them from the belly of the pig, where the fat is especially soft. The taste qualities of smoked bacon depend not only on the smoking process, but also on the correct adherence to the salting method.

Salt method

The procedure for salting lard can be divided into two ways:

using the dry method without the use of water;
with prepared marinade.

The most practical way is salting lard in the marinade because of its uniform and quick salting. It depends on him how much to smoke the product itself in the future.

Cooking a delicious marinade

From which recipe is chosen, you get the taste of a new dish. The description is given for 5 liters of marinade.

Ingredients for cooking:

dry red wine - 200 ml;
black pepper - 10 pcs. peas;
bay leaf - 10 pcs.;
liquid mustard - 2 tablespoons spoons;
garlic - 10 cloves;
dried basil - 1 table. spoon;
coriander - 0.5 teaspoons;
cloves (spices) - 5 pcs.;
salt - 2 tablespoons. spoon;
sugar - 1 table. spoon.

Preparation:

The taste of the finished product is influenced by the selected amount of salt and correctly selected spices. It is very important not to oversalt the marinade, otherwise the bacon will turn out tough, and all the seasonings will poorly absorb the aroma.
Mix all ingredients (except garlic) well with each other and pour into the selected sterile container.
Put whole cloves of garlic into the resulting composition. They do not need to be cut or shredded.
Stir the marinade until the salt and sugar are completely dissolved, and heat it slightly until slightly warm.
Spread the bacon evenly in a saucepan and pour over the marinated mixture.
Cover the pot with an airtight lid and place in a cold place for 5 days.

Important: the whole marinade mixture must completely cover the product, otherwise it will not be able to absorb the entire aroma of the spices.

Marinade on onion skins

Using simple spices in a salty solution is the standard option, but making brine based on onion peels is a completely different matter. Moreover, after pickling, the product acquires a slightly yellowish tint and a pleasant aftertaste, while the bacon remains very spicy in taste.

And if you are interested in the moment of how to smoke lard so that its taste is simply divine, rely on a spicy marinade.

The recipe description is for 2 liters of marinade

The composition of the spices for pickling:

onion husks - 10 pcs.;
2 table. tablespoons of salt;
2 table. tablespoons of sugar;
dry mustard - 1 table. spoon;
bay leaves - 8 pcs.;
peppercorns - 8 pcs.;
water - 2 liters.

Preparation:

Heat water until warm and stir salt and sugar in it until dissolved.
Put all the spices in the solution and stir.
Fold the bacon tightly into the container.
Pour the marinade over, mix the bacon and thicken a little.
Press down with oppression and leave to marinate.

You should count on a time of about 72 hours (3 days). Exactly how many hours will it take for a complete marinating.

After pickling, the bacon must be removed from the marinade, hung on hooks or put on a wire rack to remove excess liquid. Now all that remains is to find out how to properly smoke lard and serve the resulting dish in an original way.

How do you like this marinade?

AmazingSo-so

Smoking lard by hot smoking

The hot smoking process begins with the preparation of the smokehouse. It is not necessary to have a purchased smokehouse available, you can
do it yourself using a metal container. A large barrel or bucket is quite suitable for the basis of the container.

You will also need other auxiliary materials:

Round metal grilles - 2 pcs. Your product will be smoked on them. The first grate is installed from the bottom 20 cm higher, the other - 20 cm from the top of the container.
Sealed cover. It should fit snugly against the container. If such is not available, a stainless steel sheet no thinner than 3 mm is useful for its manufacture.
Container stand. You can replace it with a metal grate.

Please note that you will need wood to smoke lard in the smokehouse. But with what sawdust it is better to smoke lard, for these purposes it is best to use cherry or apple fruit trees.

A pleasant aroma will emanate from the combustion of chips, which will affect the taste of the resulting product. Before lighting the smoker, to get enough smoke, the chips need to be slightly poured with water.

The main point! What you should not do is use coniferous branches. After them, the bacon will turn out with a bitter taste, therefore, it is from fruit trees.

The smoker for home use is ready, so you can start the process itself. Below is a detailed description of the smoking procedure.

We smoke lard at home using the hot smoking method

Lard can be smoked:

hot way;
cold process.

Hot smoking is the fastest way, as opposed to cold smoking. Its difference is only in the temperature regime and the duration of heating.

Cooking process:

Lard is taken out of the marinade, washed with clean chilled water and wiped dry with towels. Also, lard is suspended for an hour on pendants so that the glass is unnecessary liquid.
The distance between the lard on the grates or hangers should be about 2 cm. This condition must be met so that the product is evenly smoked on both sides.
The required temperature in a hot-smoked smokehouse should not exceed 60 C. At this temperature, the bacon will quickly cook. In extreme heat, the product becomes overdried and loses its taste.

A stable temperature regime should be maintained. This means that it should not be artificially lowered or raised.

You will need:

dry spices;
ground pepper;
garlic;
salt;
dry mustard.

Cooking instructions:

Lard is rubbed generously with a mixture of seasonings, salt, dry mustard and put in a baking sleeve.
The resulting workpiece for smoking should be kept in a cold place (refrigerator) for about 12 hours.
Preheat the oven to 140 C and place a sleeve with bacon in it.

Smoking time is 50 minutes. It also depends on the size and thickness of the pieces, at what temperature to carry out the whole process.

Some housewives have come up with an idea of how to smoke lard in a home oven. Liquid smoke can be used to add a mouth-watering look and flavor. This type of smoking is good because it can be used at any convenient time.

Although lard, which is cooked in a smokehouse, will be much tastier than what was cooked in a conventional oven. This is due to the fact that nothing can give the smell of bacon more than burnt chips of fruit trees. Therefore, an explanation of what is better to smoke and under what conditions is very obvious.

Video: hot smoking lard

Every culinary specialist will be able to understand what hot smoking is, what its methods exist and how to turn a simple product into an exquisite treat.

Description

Hot smoked lard is a delicious appetizer that can be easily served even on a festive table. The dish comes out unusually fragrant and looks very appetizing, has a pleasant taste and delicate juicy texture. To make it at home, you will need a portable smokehouse.
In order for the appetizer to turn out tasty, before smoking the bacon, you need to salt it yourself. Salting lard at home is a very simple task, which consists in the correct preparation of the brine. For this, brine is best suited - a concentrated saline solution. It is very simple to prepare it, you just need to add a handful of salt to cold water, and then pour it into pieces of lard.
Many hostesses cannot come to a decision, which lard is tastier: hot or cold smoked? In this regard, we can only say that both of these dishes are very tasty and have slight differences, but hot smoked lard turns out to be more juicy and has a richer taste.
It is quite difficult to smoke lard in an apartment, since it is best to use an open fire for this purpose, which in a closed room is contrary to fire safety rules. Better to make a fire in the yard and smoke lard, meat, fish or any other food in the fresh air.

To properly smoke lard, sawdust is needed. It is best to take alder chips, as they will saturate the fat with a pleasant woody aroma. As for the time during which it is necessary to carry out this procedure, on average, smoking lard at home takes no more than two hours.
Having prepared the product for hot smoking by keeping it in brine or marinade, it is very important to know that the finished lard has a limited shelf life, which is no more than two weeks. Keeping snacks in the freezer may increase the storage time slightly, but the flavor will diminish over time.
In order to quickly and tasty smoke lard at home through hot smoking, you need to prepare all the necessary ingredients in advance, as well as arm yourself with our recipe with step-by-step photos, which will tell you in detail about all the secrets of this procedure. Let's get started right now.

Ingredients

Hot smoked lard - recipe

Choose lard for smoking responsibly. It is necessary to take a product, the meat veins of which are dark pink, almost crimson, and the fat itself is white or pale cream. The smell should be pleasant, without admixtures of any foreign unpleasant odors.

Having prepared an appetizing piece of bacon, it should be rinsed, dried with paper napkins, and then put on a cutting board and cut into fairly wide pieces. This is done in order to simplify the process of curing the product before smoking..

It is better to choose a plastic and deep container for salting, into which all your harvested bacon will fit. Having chosen a suitable container, put the ingredients in it as tightly as possible, but do not fill it to the top, as you need to leave room for the brine.

Now you need to prepare brine. It is better to do this in a deep metal, non-enamel bowl. Fill the pot with water, but you can use both drinking water and tap water. Next, measure out the required amount of salt and add it to the water. The optimal amount is one hundred grams..

Stir the salt in the water until it dissolves completely. Next, you should add a little dried garlic to the water so that the bacon can be saturated with its aroma during salting.

Fresh garlic is also useful, so peel a few cloves and add them to a strong saline solution, stirring the liquid thoroughly.

After preparing the brine, pour the bacon in the container with it so that the liquid completely covers all the ingredients and not a single part of the product is outside the solution. Fill the lard with brine, close the container with a lid and send it to infuse in the refrigerator for a week.

After seven days, remove the lard from the solution. You may notice that the meat veins are noticeably pale, but don't be intimidated. This is just the action of the brine. Take a clean, dry rag and wipe the pieces of bacon dry while placing them in a separate container.

Take out your smoker, make sure it is clean, and then place the sawdust on the bottom of the smoker. Next, put the bacon on the wire rack, close the lid of the smoker and put it on fire. In good weather conditions, such lard will be smoked for a little over an hour. In the worst case, all this will take you two hours, no more.

When the appetizer has acquired the shade shown in the photo, you can remove the smokehouse from the heat and leave the hot smoked lard to cool. This completes the process of preparing a fragrant delicious dish. You can gladly treat yourself to the resulting delicacy and treat your family and friends.

It is believed that the preparation of smoked meats is possible only in the open air or in a non-residential area with good ventilation, but amateurs have come up with many ways to smoke lard even in an ordinary kitchen. Not only special smokehouses were adapted for smoking lard, but also an oven, aero grill, a slow cooker and an ordinary cauldron. The subtleties of each of the methods will be discussed further.

Now you can easily purchase a compact home-use smokehouse that allows you to make smoked meats even in an apartment.

Owners of such a device will be able to taste delicious bacon marinated in spices and soy sauce:

1000 g of fresh lard;
30-35 g of garlic;
45 ml soy sauce;
70 g salt;
spices to taste.

Smoking recipe step by step:

From the garlic passed through the garlic press, soy sauce, salt and spices, prepare a coating, with which generously rub the bacon. Then put the pieces in a container with a lid, and put in the refrigerator for marinating for three to four days.
From the pickled pieces, carefully clean off the excess coating with a knife, and dry the bacon itself in the fresh air. Pour a couple of handfuls of sawdust (chips) on the bottom of the smokehouse, prepared bacon on the grate, cover with a lid and put on fire. During smoking, under the influence of temperature, fat from lard will drip to the bottom of the smoker and burn. To prevent this from happening, and the device itself would be easier to wash, put a sheet of foil on the bottom or pour some sand.
How much lard you smoke will depend on the thickness and size of the pieces, but this process usually takes 30 to 50 minutes. Chill the product before serving so that all the aromas are evenly distributed.

Smoke, lard in the oven, hot

The main difference between cold and hot smoking is the temperature applied to the raw materials and, therefore, the cooking time. To smoke lard in a hot-smoked smokehouse, use temperatures in the range of 45-125 ° C.

These conditions can be created in a conventional oven, having previously prepared:

500-600 g of lard with a layer;
1000 ml of water;
150 g of salt;
30 g garlic;
5 bay leaves;
4 g dry mustard;
other spices to taste.

Priority of actions:

Divide the lard into small two or three pieces. Dissolve salt in water, add garlic, bay leaf, mustard and other spices, chopped into thin plates. Place the bacon in the resulting marinade, place a small load on top and leave to marinate for five days.
Now you need a baking sheet, wire rack and foil. Cover the baking sheet with foil, pour fruit chips for smoking on it, cover them with another sheet of foil. Make several punctures in the top sheet to even out the smoke. Now, on a baking sheet above the foil, place a wire rack with pieces of bacon spread out on it.
Put the resulting structure in an oven preheated to 100 degrees for 30 minutes. Then turn off the oven and do not open for another two hours until it has completely cooled down. For another couple of hours, the bacon can be held in the fresh air, and it is ready.

A simple recipe in a cauldron on the stove

In an apartment, without having a special smokehouse at hand, you can cook smoked bacon by taking an ordinary cauldron.

To smoke lard in a cauldron on the stove, we take:

500-600 g lard;
salt, ground black garlic and red pepper to taste.

Smoking sequence:

Soak lard in cold water for four hours. Then take it out, pat it dry with towels, rub with a mixture of chopped garlic, salt and spices. Mark pieces of bacon under oppression and leave for a week or more.
Pour a handful of sawdust on the bottom of the cauldron, put a plate on top, where the fat will drain. Place a grate over the plate, put pieces of bacon on it, skin side down. Cover the cauldron with foil, press down with a lid on top.
Put an impromptu smokehouse on gas. After a quarter of an hour, put out the fire, and bring the cauldron to the balcony until it cools completely. Air the cooled product a little outdoors and can be served.

Smoking lard with liquid smoke

Bypassing the long process of pickling, without the construction of ingenious structures or buying a home smokehouse, you can prepare fragrant bacon using a flavoring agent - liquid smoke.

In this case, during the smoking process, you will need:

400-500 g of lard;
1000 ml of water;
180 g table salt;
90 ml of liquid smoke;
bay leaf and spices to taste.

Progress:

Rinse the bacon in cold water, dry and, if necessary, divide into smaller pieces.
Dissolve salt and liquid smoke in water, add spices and bring to a boil. Dip the prepared volume into a boiling solution and cook for 40 minutes. Cool the prepared bacon in the marinade, then take it out and dry it in the fresh air.
Before serving, it is recommended to grate each piece with garlic, wrap it in foil and keep it in the refrigerator for 24 hours.

In a smoke bucket

An enameled or tin bucket with a lid can be a travel option for a smokehouse in nature. In addition, you only need grates, there will be bacon inside, and a stand for installing a bucket over the fire.

To cook lard in a smoke bucket from the ingredients you will need:

500-600 g of fresh lard;
salt, mustard powder, bay leaf.

Smoking technology:

Salt cut into small pieces dry salt. To do this, mix salt, mustard powder and a very finely broken bay leaf. Grate generously with this dry mixture, wrap in parchment and refrigerate for 3-4 days.
Put a little moistened sawdust on the bottom of the bucket, place the lard with lard on top, close the lid and light a fire under the bucket. The duration of smoking will be from half an hour to several hours. But it is worth remembering that the longer the lard stays in the smoking bucket, the richer its aroma will be, but the product itself will become tougher and drier.

In a multicooker

In a multicooker, you can smoke with sawdust, using the principle described in the recipe for smoked bacon in a cauldron on the stove. The steamer grill and the tight-fitting lid of the gadget will only help with this. But there is another faster and easier way using liquid smoke.

In this case, you will need:

500 g podcherevka or other fat with a layer;
10 ml of liquid smoke;
salt and spices (you can take a ready-made mixture for lard) to taste.

How to smoke bacon in a slow cooker:

Divide the washed piece into three smaller pieces. Mix liquid smoke with spices, rub with the resulting mixture of underwings and put in the refrigerator for half an hour.
Next, wrap each prepared piece tightly with food foil in several layers and lay on the bottom of the multicooker. Close the lid of the device and turn on the "Baking" mode for one hour.
After the end of the program, leave the food in the multi-bowl until it cools completely, so it will become more aromatic. Store wrapped in foil in the refrigerator.

Cooking in the airfryer

The airfryer allows you not only to cook meat, fish and vegetables without using the grill, but also to make delicious smoked products in a home kitchen. So, for example, using this device, you can prepare cold smoked lard.

In the process, the ingredients will be used:

500 g of lard with layers of meat;
3-4 chopped cloves of garlic;
salt, black and red ground pepper and other spices to taste;
liquid smoke.

Cooking recipe in stages:

Cool the washed and dried lard, cut into small pieces weighing 100-150 g. This will shorten both the pre-marinating process and the duration of smoking.
Mix the garlic pressed through a press with salt and spices to make a thick gruel. Grate pieces of bacon with this mixture on all sides, put in a tightly closed container and put in the refrigerator for two days.
10-12 hours before smoking each piece in spices, "paint over" on all sides with a culinary brush dipped in liquid smoke and put it back in the refrigerator.
Moisten the shavings of alder (or any other fruit tree) with water so that it does not ignite in the unit, but only smolders. Put the prepared bacon on the lower grill of the airfryer, and on the upper one - foil with chips scattered on it. Cook for two to three hours at 65 degrees.

In onion skins

When cooking according to this recipe, the hostess will not have to puzzle over what to replace the home smokehouse in the absence of, at what temperature to smoke the product, and so on. Onion skins, which I usually throw away during cooking, will help to get a beautiful "smoked" color, and spices will help to get the taste and aroma.

Would need:

1000 g of lard;
30 g garlic;
1000 ml of water;
100 g of salt;
30-40 g of washed onion skins;
3 bay leaves;
15 black peppercorns (can be taken in half with allspice).

Preparation:

Put salt, husks, spices in a saucepan (preferably an aluminum one - it will be easier to wash it). Cover with water and boil. Dip bacon into boiling brine and boil for 10-15 minutes.
After that, turn off the fire, let the bacon cool completely in the onion broth, and then keep it for another day in the same solution on the shelf in the refrigerator.
Dry well salted and pickled bacon in the open air, grate with garlic, wrap in foil or cling film and keep in the cold for another day. Serve sliced into thin slices.

Choose the most successful, proven recipes for smoking lard on the online service site. Try methods in a smokehouse, cauldron or artificial smoking. Prepare an appetizer from salted, soaked and boiled bacon. Appreciate the aromas and taste of the product smoked with different types of wood chips.

Any lard is suitable for smoking, but lard with meat layers will turn out to be the most successful and appetizing. The fat should be fresh and fragrant, without extraneous and unpleasant odors. Before smoking, the salts must be prepared by salting in the usual way, in marinades with cold salting or by cooking.

The five most commonly used ingredients in lard-smoking recipes are:

Interesting recipe:
1. Prepare brine for lard: dissolve salt in water until a raw chicken egg, dipped in it, rises to the surface.
2. Add bitter and allspice peas, laurel leaves, garlic and other favorite seasonings.
3. Dip bacon into brine, put a little oppression on it. Leave to pickle for 5-7 days.
4. Remove the prepared bacon, dry it and let it dry for several hours.
5. At the bottom of the cauldron, pour 2 chips of wood chips for smoking.
6. Place a drip tray on it to collect dripping grease. On top, put the grate directly for the bacon.
7. Place the bacon on the wire shelf, skin side down.
8. Seal the lid on the cauldron with flour and water dough.
9. Turn on a strong flame under the cauldron for 10 minutes.
10. Reduce heat to medium level and hold the cauldron on it for another 20 minutes.
11. After the allotted time, turn off the heat and let the bacon stand for another 2 hours until it cools completely.

The five fastest recipes for smoking lard:

Helpful hints:
... Until the cauldron with bacon has cooled completely, do not open the lid on it.
... In order for the product to smoke well, it is advisable to cut the lard into rectangular blocks weighing about 400 g each.
... Smoked bacon is best kept in a container in the freezer.

Smoked bacon is a great snack and easy dish to practice smoking or try out a new smoker. It can be cooked hot or cold. The rich taste of lard can be easily enriched by adding various spices: spices, herbs.

This product will be tasty and safe, despite minor errors in the choice of temperature and duration of processing. But the shelf life of the finished dish directly depends on the time spent on smoking.

It is impossible to say in advance the exact time of the lard in the smokehouse. It depends on the temperature of the smoke, the size of the pieces, and the presence of meat veins. But there is a minimum number of hours required to cook lard in a smokehouse. Focus on him, but be guided by your own taste.

Hot and cold smoking - what's the time difference?

Cold smoking lard is a lengthy process. It may take a week. But food cooked in a thin cold smoke is stored in the refrigerator from a month to a year. In the freezer, the shelf life of the bacon is even longer.

Hot smoking takes several hours. Processing takes place at a temperature of 40-100 degrees. Lard smoked in hot smoke will keep in the refrigerator for as long as boiled lard: up to a maximum of 2-4 months, but usually much less.

How much to smoke hot smoked lard?

In time, in a hot-smoked smokehouse, you need to smoke lard from 20 minutes to two days. The time depends on the size of the pieces and the pretreatment. If the thin slices are salted for 3 days and then dried for two days, they will be cooked in the smokehouse in 20 minutes.

At a smoke temperature of 40-60 degrees, smoking slightly salted bacon will take from an hour to a day. Then smoked bacon can be boiled or left to cool and ripen. To get a dish ready for immediate use, you need to smoke it at a temperature of 80-100 degrees.

How long does it take to smoke cold smoked lard?

If you want to get a product with a long shelf life, in a cold-smoked smokehouse, lard must be smoked at a temperature of 20-25 degrees. Non-thick pieces of 5 cm long are smoked for at least 2-4 days. Coarse bacon can take up to a week to cook.

This does not mean that the exact temperature of the smoke should be constantly maintained. It is quite possible to smoke cold smoked lard only during the day, and leave it to ventilate and ripen at night. The main thing is that the total processing time with smoke is more than 48 hours, otherwise the fat will remain moist inside.

How long can cold smoked lard be stored?

Cold smoking is a time-tested method of processing meat products, including lard. The finished dish can be stored for up to a year in the refrigerator, and in the freezer there is no time limit at all.

The condition of the fat must be checked periodically: the piece must be dry to the touch, of a uniform color without gray blotches, and must not smell like anything extraneous, except for fat and spices. If the lard has become slippery or mold has appeared, it is better to throw out the piece right away, until the spoiled fat has infected the neighboring smoked pieces.

What's the best way to store it?

Lard, especially cold smoked, is an unpretentious product. After cooking, it must be left to ventilate and cool for at least a day. Then you can wrap it in paper and hang it in the attic at a temperature of 5-8 degrees. You cannot store smoked bacon in the cellar. The fat should be kept in a well-ventilated area, away from sunlight.

It is best to keep lard in the refrigerator during summer. The pieces should be put in a container so that they do not fit snugly against each other. Cover the container with a cloth. Check and turn the pieces weekly.

How much smoked lard is stored?

Hot smoked bacon is tasty but short-lived. Hot smoking prolongs the shelf life of pre-salted lard only for a short time. If the smoking conditions have been violated, the bacon can deteriorate even after a week.

Thin slices of smoked bacon - table decoration

With full compliance with the recipe, the dish will be stored in the refrigerator from a month to three. If you plan to store smoked meats at room temperature, it is better to eat lard in 2 weeks. Smoked lard can be stored in a freezer at -18 ° C for several years.

Hot or cold smoked bacon is a suitable dish for training smoking skills. It does not require difficult storage conditions, and suitability for food is easy to determine just by looking at a piece of bacon. This dish is well suited for decorating a festive table and everyday meals.

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