How to choose lard for smoking?
When buying lard you need to choose carefully, that smoked meat turned out really tasty. The best fat thickness is at least 4 div. It should not be too bulky, so that the finished product does not turn out dry. Lard can be like with layers of meat, and without them, it all depends on personal preference. It is recommended to choose parts of the sternum or abdomen.
For smoking, choose fresh lard with a soft skin
Experts recommend that when choosing a piece for hot or cold smoking, pay attention to the skin. It should be soft, to be well salted. There should be no dirt or bristles on top. As for color, it can be different, it depends on the method of processing.
The product itself must be exclusively fresh. Quality lard has a snow-white hue. If it is yellowish, so the pork is old. Slippery surface and white mold indicate this, that the goods are spoiled. You should not save and buy a product of questionable quality.
Salting of lard for smoking in a plastic bag
It is easy to prepare lard for hot or cold smoking at home. You can use the simplest recipe. Salting will take about a week, and the end result will please.
What you need:
- plastic bag;
- Salo;
- garlic;
- salt.
The recipe will seem easy even for novice cooks. Cut the lard into medium-sized pieces, which will fit on a regular plate and in a bag. Lay on the board skin down, make a few small incisions on top. Garlic put into incisions, and on top generously sprinkle the product with salt.
Now you need to put the lard in a plastic bag, stacking each piece layer by layer down. The layers need to be sprinkled with salt. When the package is full, the edge must be tucked up and left for three days at room temperature. After about two days, the package should be turned over and left for another day.
Salting of lard in a plastic bag
Salting of lard does not end there. Now you need to put it in the refrigerator (temperature +10 ° C). In three days you can get the product and see, whether it is ready for cold smoking. If the veins of the fat have acquired a darker shade, it is already possible to cook. Perhaps, you will need to add more salt and leave it for a couple of days in the refrigerator. When he is ready, you can start smoking.
Secrets of proper smoking of meat at home
Salting of lard in Ukrainian
People are often interested, how to salt lard for smoking. Usually they are looking for such a recipe, to be delicious, and fast. They can be advised to salt pork in Ukrainian. The process will take only two days, then you can do smoking.
What you need:
- lard;
- spices;
- garlic;
- salt;
- capacity.
Before you start salting, it is recommended to cut the lard into pieces, about the size 30 cm. Make small incisions on the surface, in which to put garlic. Mix black pepper and red, as well as salt and small bay leaves. If desired, you can add other spices.
Coat the pieces of lard with salt and pepper
Rub each piece of pork with the mixture. Watch it, so that the seasoning is plentiful, the product must be well drained. Take the container, which will fit lard. It can be a pan or an ordinary box. Lay the parchment down, and put the pieces on it. Cover the container with a lid like this, so that air does not penetrate. Leave the product for about two days. During this time, he will have time to salt, and it can be used for cold smoking. The recipe allows you to reduce the period to one day, but it is better to hold longer.
Quick salting of lard before smoking
The lard before salting should be cut and stuffed with garlic. Mix salt with black pepper, add seasoning as desired and lime each piece with the prepared mixture. Take out the pan, put salt on the bottom and put pieces of pork on top. Place the pepper peas between the layers and sprinkle with salt.
The lard can be salted in a pan, laying out layers
Apply gauze on top, put a plate and put a wick on it. Refrigerate the pan for about 12 hours. After that, the product can be used for cold smoking. This recipe is also suitable for hot smoking.
Recommendations for salting lard
When salting lard for smoking at home you need to know some features. Experienced chefs advise not to save on salt. It is considered, that pork fat absorbs only the required amount of spices, but you can easily undersalt it.
Whichever recipe is chosen, it is worth adding pepper peas. It will provide a pleasant aroma and will not spoil the product. Other spices should be kneaded by hand or spoon before use, so that as a result of smoking a rich taste.