Smoking lard at home - 2 cooking recipes

Choose the most successful, tested recipes for smoking lard on the online service bestrecipes24.com. Try methods in a smokehouse, cauldron or artificial smoking. Prepare a snack from salted, soaked and boiled lard. Evaluate the aromas and taste of the product smoked on different types of wood chips.

Any lard is suitable for smoking, but the most successful and appetizing is lard with layers of meat. Lard should be fresh and fragrant, without foreign or unpleasant odors. Before smoking, the salzo must be prepared by salting it in the usual way, in marinades, cold salting or cooking.

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

Helpful tips: • Do not open the lid of the cauldron with lard until it has completely cooled. • To ensure that the product is well smoked, it is advisable to cut the lard into rectangular pieces weighing about 400 g. • It is better to store smoked lard in a container in the freezer.