Many people like smoked bacon. After the procedure of such processing, it acquires a unique taste and aroma. Smoke has preservative properties, so the product lasts a long time for 5-6 months. You can smoke or salt lard at home.
Pick your recipe
You will need
-
- smokehouse
- hooks for bacon
- salting container
- storage tank
- hardwood firewood
- sawdust (from hardwood)
Instruction manual
1
First you need to salt the lard. Pour it over with salt and lay it in a container, covering it with a cloth. If you close tightly, the lard can get an unpleasant odor and deteriorate.
2
The lard is salted quickly - in 5-6 days it will be ready. Rinse off excess salt and pat dry. You can put on hooks and hang in the smokehouse.
3
Smoke is better in the cold way. When processing smoke do not raise the temperature more than 20-30 degrees.
4
The smokehouse is done like this: you build a furnace, dig a chimney 4-5 meters from it and insert a pipe over which you install a smoking tank. It could be an iron barrel.
5
Fix the fat in the smokehouse.
6
Smoke hardwood and sawdust. Fire wood on one side so as not to create heat. Put the sawdust wet (previously soaked in water).
7
In two days, the fat will be ready. At night, you can stop smoking.
8
You can store the product in the cellar, in a wooden container or hanging in canvas bags.
9
Hot smoking is characterized in that the temperature of the smoke is raised to high levels. Smoked for 50-60 minutes. Hot smoked salted bacon has a shorter shelf life, therefore it is better to store it in the freezer.
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