Cold smoked lard

Step-by-step preparation

Cooking time: 16 day

1. STEP 1

   

   How to make cold smoked lard at home? Prepare all the necessary products. Use the abdominal part of the animal or the part of the carcass where the thin and soft fat layers are located. It is better to use fresh pieces that have not been frozen.

2. STEP 2

   

   Rinse the lard under running cold water and dry with napkins or a kitchen towel. Cut into equal-sized portions. This is necessary so that the lard is evenly salted and smoked. Make the pieces about 5 cm thick, 5-7 cm wide, and about 20 cm long.

3. STEP 3

   

   For dry salting, it is better to use medium-ground salt. For the recipe, I used a mixture of Adyghe salt (it already contains seasonings), regular rock salt and a little nitrite salt (it makes the finished product look more appetizing). Typically, 10-13% salt by weight of lard is used for salting. Sprinkle some salt in an even layer on the bottom of the pan. Rub all pieces of lard generously on all sides with the remaining salt. Place the pieces tightly into the pan.

4. STEP 4

   

   You can also use your favorite spices and ground black pepper at this stage. Place a pressure on top, cover with a lid and place the pan in the refrigerator for a week and a half. After two or three days, drain the resulting liquid from the pan.

5. STEP 5

   

   Rinse the salted lard in cold water (I often soak it for 2-3 hours).

6. STEP 6

   

   Dry all pieces thoroughly.

7. STEP 7

   

   Rub each with ground red paprika and allspice as desired.

8. STEP 8

   

   Next, each piece needs to be tied with twine, this will make it easier to dry and smoke it in the future. Tie the lard on top with a thread as in the photo, form a knot. Leave one end of the rope long.

9. STEP 9

   

   Pull the long part down 2-3 cm and hold it in the middle with your index finger.

10. STEP 10

    

    Pull the thread through the back of the piece as shown in the photo.

11. STEP 11

    

    Next, hook the tourniquet in the place where your index finger was. Repeat the same until the end of the piece.

12. STEP 12

    

    Next, turn the lard over and hook the long end of the rope through the horizontal ropes, as in the photo.

13. STEP 13

    

    Do the same until the end of the piece. Tie a knot at the bottom.

14. STEP 14

    

    Do this with all the lard.

15. STEP 15

    

    Hang the pieces in an easily ventilated area out of direct sunlight. Leave it this way for 10-12 hours.

16. STEP 16

    

    Next comes the main cooking process. A smokehouse for cold smoking can be purchased at a store or built independently. You can see how to do this here https://bestrecipes24.com/cooking/68291-myaso-xolodnogo-kopcheniya-v-domashnix-usloviyax.

17. STEP 17

    

    Hang the pieces in the smoker at a short distance from each other.

18. STEP 18

    

    Light the wood in the firebox. Firewood from fruit trees, alder or beech is ideal for smoking.

19. STEP 19

    

    The meaning of cold smoking is that the hot smoke, passing through a long pipe, is cooled and then enters the smokehouse. The product is smoked at a temperature not exceeding 40 degrees. The first 10-12 hours of smoking should be continuous, then you can pause for several hours and continue the cooking process. How long does it take to smoke lard? I smoked for three days with breaks at night.

20. STEP 20

    

    Remove the lard from the smokehouse and hang it in a ventilated area for several hours (5-10 hours).

21. STEP 21

    

    Cold smoked lard is ready!

22. STEP 22

    

    Wrap each piece in parchment paper or cheesecloth and place on the bottom shelf of the refrigerator.

23. STEP 23

    

    After three days you can take the first sample!

Comments on the recipe

siga

18.10.2023

4.8

I also love this kind of lard - salted in brine with garlic.

Corason

18.10.2023

4.5

We were treated to lard and a lot of it, I was already preparing cutlets from lard, salting lard and decided to smoke the lard. My husband was mainly involved in the smoking process, I just salted the lard, and also the brisket for company. I salted the lard for three days for my own reasons. Then it was left for 3 hours to allow the moisture to evaporate. My husband smoked lard in a homemade cold-smoked smokehouse for about 12 hours at a smoke temperature of 30 degrees. Then the lard hung in the air overnight. Yes, a very long process, but not at all difficult and worth it. Cold smoked lard is simply amazing! In general, I don’t eat lard in any form, but I couldn’t refuse this one and ate as many as three pieces. Amazingly delicious! Cold smoked lard is so aromatic, everything is hazy, it’s impossible to resist the tasty morsel. I was surprised myself when I ate lard for the first time in many years. Mega delicious! And with a slice of black bread, well, just a song! Many thanks to the author!

IgorArt

18.10.2023

5

Cold smoked brisket, a DIY meat delicacy. Nourishing, tasty, with a smoky aroma. For salting, I used a vacuum sealer to speed up the process.

New cook

18.10.2023

5

Isn't it better to salt lard for cold smoking in a marinade?

Ladle

18.10.2023

4.9

Good afternoon, cold smoked lard turned out great according to this recipe. It is better to salt lard for smoking using the dry method; it is not raw and the appearance is much better. Now I will always cook according to this recipe.