Smoked lard is easy and fun to make at home. In fact, this is just pork fat, which is processed in two stages: it is salted and smoked. You can do both processes yourself with minimal ingredients and equipment. All this takes a little more than a week: 7 days of salting and 2 hours of smoking. Efforts are minimal. It will take you only 20 minutes to make a pickle and put lard in it, several minutes every day to check its readiness in the refrigerator, and then about half an hour of work.
The main limitation is how much fat you can put in your grill, smokehouse or oven.
How to do it?
There are several recipes for salting salmon for smoking. For the most common of them you will need:
- coarse salt;
- sugar;
- pink salt or sodium nitrite (optional);
- raw lard.
The most important step is to acquire high-quality fat. Of course, in stores you can find it on sale everywhere, but you need an exceptionally fresh product. Never buy frozen lard. Try to find farm products. Only in this case you can fully follow the recipe for salting before smoking.
Once you make a purchase, you can proceed directly to the processing of the product. Salting means coating with a mixture of salt and sugar. This is necessary in order to preserve the product and avoid spoilage. During salting, a liquid is released that covers the fat and protects it. At the same time, it is advisable to use sodium nitrite to prevent the growth of bacteria during salting.
Proportions of components
The basic recipe for salted salami for hot smoking is as follows:
- 450 grams of coarse salt;
- 225 grams of sugar;
- 50 grams of pink salt (sodium nitrite);
or
- 450 grams of coarse salt;
- 425 grams of dextrose;
- 75 grams of pink salt (sodium nitrite).
It is advisable to use the option with dextrose, as it should be less sweet than regular sugar. The pink salt is a common salt with 6.25% sodium nitrite. Do not confuse it with sodium nitrate, which is another preservative.
Cooking brine
Mix dry ingredients in a resealable container. Cut the lard into pieces of equal size and thickness. Pour a little dry salt mixture into a glass container or jar, then put pieces of bacon grated with the same mixture. At this point, you can add some flavors if you want. You can try putting the following:
- maple syrup (30 ml);
- a lot of black pepper;
- garlic;
- caraway.
Add additional ingredients to your taste, mix everything well. Top with another layer of salt mixture. Close the lid and place it in the refrigerator for 7 days. Stir and turn the contents of the container every day so that the juices that are released are absorbed evenly. By the end of the seven-day aging period, the lard will be completely covered with liquid brine. As you can see, this recipe for salting salmon for smoking is very simple.
How to smoke such fat?
You can smoke a salty product using a grill, preferably on charcoal. If you have a special smokehouse, this greatly simplifies the process. In any case, all you need to do is cook lard at a temperature of about 90-95 degrees for about 2 hours with indirect heating. You can also do this in the oven.
So, the recipe for salting salted before hot smoking is completed and the product is prepared. Drain the brine and rinse and dry the pieces of bacon. Place it on the grill or in the oven. Try to place it so that it is not located directly above the fire. Treat it for about 2 hours until the internal temperature reaches approximately 66 degrees. Cool the finished product, wrap tightly in plastic film and freeze. You can keep smoked bacon in the refrigerator, but only a few weeks.
Another smoked salting recipe
The above method of salting lard is one of the most common, but not the only one. There are other product preparation options. For example, the following cold smoked salted salting recipe. Here the procedure is the same - pork fat should be treated with brine, cooled in it for a week, and then proceed to further cooking. If you decide to buy a large piece of fat, you can divide it into several portions to try to salt with different sets of seasonings.
Most likely, skin will be on one side of the raw product. You can leave it or delete it. Below are three recipes for salting salmon for smoking. You can use any of them or divide the fat into parts and try each.
First option:
- 1 kg of lard;
- 2 tablespoons etching salt;
- 2 tablespoons honey;
- 4 tablespoons frozen apple juice concentrate;
- 1 teaspoon black pepper.
The second option:
- 1 kg of lard;
- 2 tablespoons etching salt;
- 2 tablespoons brown sugar;
- 1 teaspoon black pepper;
- 1/4 cup fresh chopped rosemary leaves;
- 1 teaspoon thyme (preferably fresh);
- 2 cloves of garlic.
The third option:
- 1 kg of lard;
- 2 tablespoons etching salt;
- 2 tablespoons honey;
- 50 ml of scotch whiskey.
How to salt lard before cold smoking?
Roll a piece of bacon into the seasoning mix of your choice, put it in a jar and place the remaining spices on top. Shake well and refrigerate. Leave on for seven days, stirring the contents of the can twice a day. Once this time has passed, you can proceed to further processing of the product. The recipe for salting lard in smoking brine is now complete. Now you need to wash off the excess spices. Remove the lard from the can, rinse under running water and let it soak for 15 minutes. Then dry it with towels and start smoking.
Pink lard
You can also cook smoked lard, which has a pleasant pink color. It can be processed both by cold and hot smoking. As in other cases, it should initially be salted. The secret to this recipe is the composition of the brine. In total you will need:
- 1.5 kg of pork fat without skin and bones;
- 3 tablespoons coarse-grained salt;
- 1/3 cup white sugar;
- 2 teaspoons hot red pepper;
- 2 tablespoons paprika;
- 1 teaspoon of pink salt (sodium nitrite);
- Cherry berries, crushed or cut in half.
How to make pink fat?
In a small bowl, combine pepper, sugar, paprika, salt and sodium nitrite. Place the lard on a sheet of foil and wipe with paper towels. Take half the prepared seasoning mixture, sprinkle the entire piece on it and rub thoroughly on all sides. Put the lard in a container, pour the remaining spices on top, close the lid and refrigerate for a week.
Every day, it should be turned on the other side and watered from all sides with the formed liquid brine. After 7 days, remove the lard and rinse under running water. Dry with paper towels and put back in the refrigerator in the open for a day. This is necessary in order to get rid of excess fluid. After that, you can start the smoking process.
Store the prepared fat in an airtight plastic bag or container in the refrigerator for up to a week, cut and cook as necessary (if you do not eat it immediately). You can also freeze the product for a long time by wrapping it in foil.