It is generally believed that the preparation of smoked meats is possible only in the open air or non-residential premises with good ventilation, but lovers have come up with many ways to smoke lard, even in a normal kitchen. Not only special smokehouses, but also an oven, an air grill, a slow cooker and an ordinary cauldron were adapted to smoking bacon. The subtleties of each of the methods will be discussed later.

How to smoke lard at home in a smokehouse

Now, without problems, you can buy a compact smokehouse for home use, which allows you to make smoked meats even in the apartment.

The owners of this device will be able to taste the delicious bacon, pickled in spices and soy sauce:

  • 1000 g of fresh bacon;
  • 30-35 g of garlic;
  • 45 ml of soy sauce;
  • 70 g of salt;
  • spices to taste.

Smoked recipe step by step:

  1. From the garlic, soy sauce, salt and spices passed through the garlic press, prepare a coating, which is generously grated with lard. Next, put the pieces in a container, closed with a lid, and put in the refrigerator for marinating for three to four days.
  2. From the pickled pieces, carefully remove the excess coating with a knife, and dry the bacon itself in the fresh air. At the bottom of the smokehouse, pour a couple of handfuls of sawdust (wood chips), on the grate prepared fat, close the lid and put on fire. During smoking, under the influence of temperature, fat from the fat will drip to the bottom of the smokehouse and burn. To prevent this from happening, but the device itself was easier to wash, put a sheet of foil on the bottom or pour a little sand.
  3. How much smoked fat will depend on the thickness and size of the pieces, but usually this process takes from 30 to 50 minutes. Before serving, cool the product so that all flavors are evenly distributed.

Smoked, fat in the oven, hot

The main difference between cold and hot smoking is the temperature that affects the raw materials, and, consequently, the cooking time. Smoked lard in a hot smoked smokehouse should be used using temperatures in the range of 45-125 ° C.

These conditions can be created in a conventional oven, after preparing:

  • 500-600 g of fat with a layer;
  • 1000 ml of water;
  • 150 g of salt;
  • 30 g of garlic;
  • 5 bay leaves;
  • 4 g dry mustard;
  • other spices to taste.

The sequence of actions:

  1. Shmat sala divided into small two or three pieces. Dissolve salt in water, add garlic, bay leaf, mustard and other spices, sliced ​​into thin plates. Place the lard in the marinade, set a small load on top and leave to marinate for five days.
  2. Now you need a baking sheet, wire rack and foil. Cover the baking sheet with foil, pour fruit sawdust for smoking on it, which is covered with another sheet of foil. In the top sheet, make a few punctures for an even exit of smoke. Now, on a baking sheet over the foil, place a grate with pieces of bacon spread on it.
  3. Put the resulting design in an oven preheated to 100 degrees for 30 minutes. Then turn off the oven and do not open for another two hours until it has completely cooled. A couple more hours of fat can be held in the fresh air, and it is ready.

A simple recipe in a cauldron on a stove

In an apartment, without a special smokehouse on hand, you can cook smoked bacon, taking a regular cauldron.

To smoke lard in a cauldron on a stove we take:

  • 500-600 g of fat;
  • salt, garlic, ground black and red pepper to taste.

Smoking sequence:

  1. Soak lard in cold water for four hours. Then get it, pat it dry with towels, grate with a mixture of chopped garlic, salt and spices. Mark pieces of fat under oppression and leave for a week or more.
  2. At the bottom of the cauldron, pour a handful of sawdust, put a plate on top where the fat will drain. Set the grate above the plate, lay the pieces of bacon on it with the skin down. Cover the cauldron with foil, press down on the lid.
  3. Put an impromptu smokehouse on gas. After a quarter of an hour, put out the fire, and put the cauldron until it cools completely to the balcony. Ventilate the cooled product a little outdoors and serve.

Smoking fat with liquid smoke

Bypassing the long process of pickling, without constructing ingenious designs or buying a home smokehouse, you can prepare a fragrant bacon, using the flavor - liquid smoke.

In this case, during smoking, you will need:

  • 400-500 g of fat;
  • 1000 ml of water;
  • 180 g of table salt;
  • 90 ml of liquid smoke;
  • bay leaf and spices to taste.

Working process:

  1. Wash the lard in cold water, dry it and, if necessary, divide into smaller pieces.
  2. Dissolve salt and liquid smoke in water, add spices and bring to a boil. Dip the prepared volume into a boiling solution and cook for 40 minutes. Cool the prepared fat in the marinade, then remove and dry in the fresh air.
  3. Before serving, it is recommended to grate each piece of garlic, wrap in foil and stand for 24 hours in the refrigerator.

In the smoking bucket

An enameled or tin bucket with a lid can become a camping option for a smokehouse in nature. In addition, only grates will be needed, lard will lie inside, and a stand for installing a bucket over the fire.

To make lard in a smoke bucket from the ingredients you will need:

  • 500-600 g of fresh bacon;
  • salt, mustard powder, bay leaf.

Smoking technology:

  1. Salted chopped into small pieces dry salt. To do this, mix salt, mustard powder and a very finely broken bay leaf. With this dry mixture, generously grate lard, wrap in parchment and put in the refrigerator for 3-4 days.
  2. At the bottom of the bucket, put a little moistened sawdust, install grates with fat on top, close the lid and start a fire under the bucket. Duration of smoking will be from half an hour to several hours.But it is worth remembering that the longer the fat will be in the smoking bucket, the richer will be its flavor, but the product itself will become tougher and drier.

In a slow cooker

In a slow cooker, you can smoke using sawdust, using the principle described in the recipe for smoked bacon in a cauldron on the stove. The lattice for a double boiler and the tightly closing lid of the gadget will only help with this. But there is another quicker and easier way using liquid smoke.

In this case, you will need:

  • 500 g undercoat or other fat with a layer;
  • 10 ml of liquid smoke;
  • salt and spices (you can take the finished mixture for bacon) to taste.

How to smoke lard in a slow cooker:

  1. The washed piece is divided into three smaller segments. Mix liquid smoke with spices, grate the resulting mixture of undercoats and put in the refrigerator for half an hour.
  2. Next, each prepared piece is tightly wrapped with food foil in several layers and laid on the bottom of the multicooker. Close the lid of the device and turn on the “Baking” mode for one hour.
  3. After the end of the program, leave the product in the multi-bowl until it cools completely, so it will become more aromatic. Store in a refrigerator wrapped in foil.

Cooking in the air grill

The air grill allows you to not only cook meat, fish and vegetables without using the grill, but also to make delicious smoked meats in the conditions of home cooking. So, for example, using this device you can cook cold smoked bacon.

The process will use the following ingredients:

  • 500 g of fat with layers of meat;
  • 3-4 chopped cloves of garlic;
  • salt, black and red ground pepper and other spices to taste;
  • liquid smoke.

Recipe for cooking in stages:

  1. The washed and dried fat should be cooled, cut into small pieces weighing 100-150 g. This will reduce both the process of preliminary marinating and the duration of smoking.
  2. Mix garlic, squeezed through a press, with salt and spices to make a thick slurry. With this mixture, grate the pieces of bacon well from all sides, put them in a tightly closed container and put in the refrigerator for two days.
  3. For 10-12 hours before smoking, “spice” each piece in spices on all sides with a culinary brush dipped in liquid smoke and put it back in the refrigerator.
  4. Moisten the shavings of alder (or any other fruit tree) with water so that it does not ignite in the unit, but only smolders. Put the prepared fat on the lower grill, and on the top - foil with chips sprinkled on it. Cook for two to three hours at 65 degrees.

In onion peel

Cooking according to this recipe, the hostess will not have to rack her brains over how to replace the home smokehouse in its absence, at what temperature the product is smoked, and so on. Onion peel, which I usually throw away during cooking, will help to get a beautiful “smoked” color, and spices - taste and aroma.

Would need:

  • 1000 g of fat;
  • 30 g of garlic;
  • 1000 ml of water;
  • 100 g of salt;
  • 30-40 g washed onion peel;
  • 3 bay leaves;
  • 15 peas of black pepper (can be taken in half with allspice).

Cooking:

  1. Put salt, husks, spices in a pan (preferably aluminum - it will be easier to wash). Pour in water and boil. In a boiling brine, lower the lard and boil for 10-15 minutes.
  2. After that, turn off the fire, let the fat cool completely in the onion broth, and then stand it for another day in the same solution on a shelf in the refrigerator.
  3. Dry the salted and pickled fat in an open air, grate with garlic, wrap it in foil or plastic wrap and keep it in the cold for another day. Serve by cutting into thin plates.

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