Secrets of marinade and brine for smoking lard
Preparing to smoke lard
The choice of lard for hot smoking should be approached responsibly. Only fresh and juicy pieces should be marinated, to make the dish appetizing. Buying lard on the market, you need to pay attention to color. It should not be yellow, since it is a sign of obsolescence. Only white color without any impurities is allowed. You need to pay attention to the smell. It should not be unpleasant, better, if it does not exist at all.
For hot smoking, you should choose pieces from the abdominal area or sternum. Preferably, that the lard was with a layer of meat, and not just fat. In this case, it will be tastier and will be a real delicacy.
For smoking, you need to choose lard with a layer of meat
When the detective is already bought, it's time to prepare it for soaking in brine: rinse well and cut into large pieces. It is advisable to leave the skin, as it will be necessary to smoke together with it. After that, it's time to marinate the pieces of lard: it is impossible to leave them disassembled for a long time, otherwise spoil
Classic marinade recipe before smoking
There are different ways to prepare the marinade, but the classic recipe remains the most versatile. It is suitable for any occasion, lard is easy to prepare, has excellent taste.
Ingredients:
- water;
- garlic;
- table salt;
- Bay leaf, pepper, mustard grains.
Run the garlic through the press like this, to get a mushy mass. Add to it 2 teaspoons of mustard seeds and the same amount of black pepper. Mix everything well and spread on lard. Put a bay leaf on each piece, it will add extra flavor.
The marinade recipe is designed for 1 kg fat
Now you need to put the product in the container, pour into it 0,5 And water, add 80 g of salt and mix everything. Put in the refrigerator for two days. Marinating time can be reduced to 24 hours. After that, you can start the process of hot smoking.
Recipe for smoked rabbit
Marinade for lard with soy sauce
Soy sauce is good for cooking fish, and for meat. Marinade for smoking lard with this ingredient will help make the product unusual in taste. The recipe is not worse than the standard and is easy to perform.
Ingredients:
- Salo - 1 kg;
- soy sauce - 100 ml;
- garlic - 6 teeth;
- spices to taste;
- salt.
Garlic should be passed through a press, and then mix with spices and salt. Add soy sauce to them and mix thoroughly. Grease the mass on all sides. If it is not enough, then you need to cook more. Importantly, that the whole surface was covered with spices.
The lard should be placed in a container, cover and refrigerate, where to keep up to three days. The marinade for smoking lard should be well absorbed and give a spicy taste to the product. After that, you can start smoking hot smoked lard at home.
Brine for smoking lard
Raw materials can be prepared in different ways for hot smoking. Example, you can use brine for lard - it will make the product more fragrant, quite salty and delicious. The recipe is best to choose a standard one, time-tested.
Ingredients:
- water;
- spices to taste;
- garlic - 2 heads;
- Bay leaf.
The amount of ingredients depends on the amount of fat. If it's a lot, then you have to take a larger pan. On average for that, to salt, enough volume 3-5 liters. Brine at home is prepared as follows:
Pour water into a saucepan and set on fire. Pour approximately 1 glass of salt, add more spices and 10 pieces of bay leaf. Put in a saucepan as well 10-15 cloves of garlic.
Brine should cover the lard with the top
The brine must be boiled 5 minutes, then turn off the heat and allow the liquid to cool. Now you need to put the lard in a saucepan and put in the fridge at least on 2-3 days, and better for a week. When it is infused in brine, you can start smoking.
Marinade with ground cumin and marjoram
A simple recipe, which will help make a delicious smoked lard. It turns out very fragrant and tender thanks to this recipe. Sea salt, black pepper, crushed garlic, Bay leaf, кмин, cardamom and marjoram should be mixed together. Prepared lard should be rubbed with the resulting mass as follows, so that the spices cover the entire surface. You can marinate in a jar, cover with a lid and put in a cool place. Across 5 days you can start smoking.
