The main dish of Ukrainian cuisine can be prepared at home. Moreover, fat can not only be salted, but also smoked. The main thing is to buy the right piece: the side or back parts of the pork, the thickness of the piece is at least 3 cm. However, if the residents can add salt to the fat, as well as the panel, then only those who have a Russian stove in the house can smoke. - the ability to build a brick smokehouse.
Pick your recipe
You will need
-
- fat
- salt
- ground red pepper
- garlic
- Russian stove or built brick smokehouse
Instruction manual
1
Before you smoke, fat must first be soaked in cold water for 10 hours, and then salted for two days. To do this, cut the fat into pieces, generously grease with salt on both sides and put under oppression. When the lard is cooked, remove the remaining salt from it. Rinse with cold water.
2
Now the lard should be smoked. If the house has a stove, hang a piece of fat in the chimney for 1-2 days. Another option is to build a smokehouse in the courtyard of the house. Put the bricks in a rectangle 1.5 meters high. On a concrete roof, make a pipe. Make 2 doors: the lower (at a level of 50 cm from the floor) - for firewood, the upper - for food. Hang the lard at a level of 1 m from the fire.
3
When the lard is smoked, rub it with pepper and garlic.
note
The temperature of smoking fat is 25-35 ° C.
Another option for a do-it-yourself smokehouse is two empty barrels stacked on top of each other, in which two doors are made. Firewood is kindled in the lower barrel. In the middle of the upper barrel, cross bars are made, on which the lard is suspended. The top of the structure is hung with burlap.
Useful advice
To make the lard fragrant, periodically toss the walnut shell or sprig of rosemary on the wood during smoking.
Throw wet sawdust into the wood: this way they will not burn much.
The best firewood for smoking is from beech, ash, fruit trees.