A delicious appetizer for both the festive table and the daily diet is hot smoked bacon. It is served with different side dishes and delicious sandwiches are made with it. Eat this product and just like the main course.

Smoked bacon in the smokehouse

Blot this product is subject to everyone, most importantly, follow the instructions. It is important and correctly choose fat - it should be white. The presence of a yellow shade indicates the staleness of the product. Check the piece you like and for the absence of extraneous odors, only a pleasant aroma should be felt in good.

We choose fat with thin meat veins. The thickness of the piece should be no more than 4 cm. The best pieces can be taken from the sidewall or peritoneum.

Prepare:

  • favorite piece of fat - kilo;
  • coarse salt and a set of seasonings - according to taste preferences.

Algorithm of actions:

  1. We cut fat into cubes. We do not remove the skin.
  2. Wash the pieces, dry and rub with your favorite spices. Most often used: paprika, black pepper, salt, coriander, caraway seeds, chili.
  3. We put fruit tree shavings or alder sawdust at the bottom of the smokehouse. We lay the lard on the grate so that its pieces do not touch each other.
  4. The grill is installed in the smokehouse 6 cm above the sawdust, the apparatus is placed on smoldering coals.
  5. Smoke for about half an hour. When the fat gets a golden hue, then remove it from the fire.

In a smoke-cured smokehouse, it is recommended to smoke every ten minutes. This helps rid the product of specific bitterness.

Cooking in a cauldron

You can smoke bacon at home. To do this, it is not necessary to have expensive kitchen units.

Prepare in advance:

  • a piece of fat - up to 1 kg;
  • salt, garlic, lavrushka, mustard powder - according to taste preferences.

Cooking principle:

  1. Pickle the bacon. To do this, cut the pork into small pieces, put in a container, sprinkle with salt, chopped garlic. Add the broken bay leaves, a small portion of mustard powder, mix. Pour water so that it covers the contents of the working dishes, cover it with a plate of a slightly smaller diameter and put oppression on top. We remove the container with fat in a cold place for 10 days.
  2. The bottom of the cauldron is lined with fruit chips and covered with foil. We install the grill and lay out pieces of bacon.
  3. We make a seal for the cauldron. To do this, mix the flour with water and knead the dough with a consistency similar to thick sour cream. We coat the cauldron cover with this composition.
  4. We put the cauldron on maximum fire for 10 minutes, then reduce the flame and cook for 4 hours. Do not open the lid during cooking.

Hot smoked marinade is prepared from the ratio of products, where 100 g of salt is taken per 1 liter of water, and seasonings are used at the discretion of the cook.

Using liquid smoke

Interesting! Including 50 g of fat in a daily diet, a person improves immunity, activates brain activity and improves liver function.

To prepare a kilogram of fat you will need:

  • onion peel - with 3 heads;
  • salt - half a glass;
  • “Liquid smoke” - 25 ml;
  • red pepper - according to taste preferences.

Cooking according to the recipe:

  1. Pour a liter of water into a convenient dish, pour the husk into it and cook for 10 minutes. Add salt and smoke to the hot liquid.
  2. Put the fat in a container and fill it with hot marinade so that the pieces are completely immersed in water. We send the blank for 24 hours to a cool place.
  3. Then we get the fat and season with red pepper. If you like garlic, then it can also be added, previously chopped.
  4. Next, we wrap each piece in plastic wrap and place in the refrigerator for a couple of days. After 2 days, the product can be consumed.

To enhance the aroma, bay leaves are added to the bacon.

Oven smoked recipe

When smoking lard, some culinary experts suggest adding juniper berries to the chips, which will give the smoked product a special relish.

We create a culinary masterpiece:

  1. Before smoked bacon in the oven, it must be aged in a special marinade, the recipe of which is given above.
  2. We cover the metal sheet with food foil, place a grate on top, on which we lay out small pieces of bacon.
  3. We send the baking sheet to the oven, set the temperature to 90 degrees.
  4. Smoking time will be 1 hour, but if you want a well-smoked bacon and a crust, then you need to increase the time by another hour and raise the temperature to 120 degrees.

For this dish, you should take fresh pork, which has not previously been frozen.

Cooking smoked bacon

The peculiarity of this recipe is that before smoking, the fat is initially boiled.

 

For kilo fat, prepare salt, pepper, lavrushka and other favorite spices in advance.

We act according to the algorithm:

  1. In a pan, lay the bacon with the skin down, fill it with water, bring to a boil. Pour salt, allspice, bay leaf and other spices into the container. After, reduce the heat and cook for at least one hour.
  2. We get the bacon from the broth, cool it, dry it with paper napkins. We bind the semi-finished product with a hemp rope in several places.
  3. We prepare a smokehouse. At the bottom of the unit, put the sawdust of cherry or apple tree and cover them with a drip pan for draining fat during smoking.
  4. We put the bacon on hooks, install it in the smoking chamber, close the lid.
  5. We put the unit on the stove, set the temperature regulator to 200 degrees. Smoking time is 20 minutes.

After, we take out the finished product, allow it to cool and dry it in air.

Pickling in the marinade

To get a particularly tender fat, you can marinate it in brine, that is, in a solution with a high salt content.

A pound of fat will require:

  • water - liter;
  • salt is a third of a glass;
  • peppercorns - a spoon;
  • Lavrushka - several dry leaves;
  • garlic - 3-4 cloves.

Cooking step by step:

  1. Wash bacon, cut into pieces.
  2. Cook brine. Add salt, a few bay leaves and pepper to the water. Bring the composition to a boil. Cook for 5 minutes.
  3. In a separate container we spread the bacon with the skin down, sprinkling with chopped garlic. Fill it with hot brine. Leave to marinate for 3 days.
  4. After the specified time, we get the bacon, dry it and put it on the metal grill of the smokehouse, which was installed on the stove in advance.
  5. Cook under the lid for 20 minutes at 200 degrees.

Salt for smoking is possible in different ways; some housewives add cloves, ginger, coriander to the pickling.

In the air grill at home

Hot smoked fat is tender and stored for only a few days. However, he still does not have to lie for a long time - he flies off the table for two accounts!

 

For a pound of lard, prepare 30 grams of “liquid smoke”.

For marinade, take:

  • salt - 2 tbsp. l .;
  • chopped garlic cloves - 3 pcs.;
  • red pepper, herbs - to taste preference.

In addition, at the final stage of cooking you will need a bag of gelatin.

We follow the methodology:

  1. We cut the bacon into comfortable slices.
  2. Pour all the ingredients stated in the recipe into the container and mix them. With this mixture, thoroughly rub the fat.
  3. We keep the product in a cool place throughout the day. Then apply liquid smoke and let stand for another 10 hours.
  4. In water at room temperature, we dilute a bag of gelatin, heat it on a stove, and dip the bacon in this mixture for 2 minutes.
  5. We put sawdust of pear or apricot trees in the air grill. On the grate, greased with vegetable oil, put the lard. We set the temperature toggle switch to 70 ° C. Cooking time is 3 hours.

It turns out very tasty!

But it is worth remembering that the abuse of lard leads to overweight and an increase in blood cholesterol.

Recipe in a slow cooker

Any kind of fat is suitable for smoking, but a product with meat veins is tastier and more appetizing.

For a pound of such gastronomic beauty, prepare:

  • chopped garlic cloves - 3 pcs.;
  • packaged tea - 10 pcs.;
  • allspice and dried clove buds - according to taste preferences;
  • sugar - 0.5 tbsp. l

Execution technique:

  1. We take the bacon, washed under running water and dried with a towel. We cut into large pieces, put in a slow cooker interspersed with chopped garlic.
  2. On a stove in a pan, boil a liter of water, add tea, pepper and cloves to it. Salt brine saturated, add sugar.
  3. We give the marinade to cook for 10 - 15 minutes. Optionally, you can put in it a couple of sheets of lavrushki.
  4. Cool the finished composition by removing the tea bags, and pour into the container with lard. Close the slow cooker, set the "Extinguishing" mode for one hour.
  5. After the timer signal, you do not need to open the lid immediately, you should let the bacon be infused for at least 5 hours, after disabling the “Preheat” mode.

Smoking fat at home is very beneficial, since only your favorite seasonings are used in the process and various emulsifiers are not added. And the taste qualities of homemade salted pork fat are 100 percent won by the store ones.

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