Hot smoked lard in a smokehouse

Step-by-step preparation

Cooking time: 6 day

1. STEP 1

   

   How to make hot smoked lard at home? First of all, you need to marinate the lard. If you have a large piece of lard, then cut it into identical rectangular pieces.

2. STEP 2

   

   Make the marinade. Pour 1.5 liters into the pan. cold clean water. Add salt, pepper, bay leaf and cloves. I took a little more bay leaf to taste. Place the pan on the stove and bring everything to a boil. When the salt is completely dissolved, remove the marinade from the heat and cool to room temperature.

3. STEP 3

   

   Peel the garlic and cut into small pieces with a knife. The amount of garlic can be increased. I usually take one large head for 1.5-2 kg. lard

4. STEP 4

   

   So, rinse the pieces under running water. Place them in a large pan or container that fits the size. Add chopped garlic.

5. STEP 5

   

   Pour marinade over everything.

6. STEP 6

   

   Place a flat saucer and bend on top.

7. STEP 7

   

   Leave in the refrigerator for at least three days. I usually marinate lard for at least 4-5 days. Next, you need to remove the pieces from the marinade and dry them with paper towels. If desired, coat the marinated lard with ground paprika and black pepper.

8. STEP 8

   

   Before you start smoking, the lard needs to be air-conditioned. To do this, hang it in the shade, in a cool place for a day. For convenience, wrap the pieces with thread (as in the photo) or make punctures and string them on a cord. You can wrap the lard in gauze to prevent flies and insects.

9. STEP 9

   

   Prepare the apparatus for hot smoking. Cover the bottom of the smokehouse with foil. Light wood or coals.

10. STEP 10

    

    When the fire burns out, place wood chips, previously soaked in water, in an even thin layer on the coals. Chips from alder, aspen, beech or fruit trees are ideal for smoking.

11. STEP 11

    

    Place the lard on the grate and place it over the coals and wood chips.

12. STEP 12

    

    Close the lid of the smoker and leave it this way until ready. Maintain the temperature around 100 degrees.

13. STEP 13

    

    After half an hour of smoking at a temperature of 100-110 degrees, our lard looked like this.

14. STEP 14

    

    And after an hour and a half it was completely ready. Times and temperatures are approximate and will depend on your smoker model and amount of coals.

Comments on the recipe

Arkady and Svetlana

15.08.2023

4.9

The most delicious snack! Well done author! And here is another recipe for cold smoked lard.

Yura

15.08.2023

4.8

I tried the recipe for hot smoked lard in a smokehouse! Everyone at home is absolutely delighted! It turned out great)). Thanks for the recipe! Bon Appetit everyone!

Annelly

15.08.2023

4.5

I prepared hot smoked lard in a smokehouse at home. It's just a bomb! Amazingly delicious! I added a couple of tablespoons of soy sauce to the marinade. Thank you very much for the recipe!!