How to smoke lard in a smokehouse. Smoked lard in a smokehouse
A smoker is a great way to add flavor to boring dishes. It would seem that such a product as lard, it turns out, can be eaten in large quantities. After smoking, it practically does not lose weight (as in the case of regular frying over a fire). Even the most novice cook can handle smoked lard, but it’s a good idea to learn the important nuances of how to smoke lard in a hot-smoked smokehouse.
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Ingredients
- fresh lard;
- salt;
- pepper;
- seasonings
How to cook smoked lard in a smokehouse over a fire and coals
The most important ingredient for a smokehouse is wood chips; it is this that fundamentally affects the taste of the smoked product. Before lighting a fire, the wood chips must be soaked for 40 minutes or even 1 hour. We bought alder chips at the store, but if you are a gourmet, it is better to spend 15 minutes and finely chop apricot chips. But sawdust or nut branches are strictly not recommended (they spoil the aroma with a hint of iodine).
Cut fresh, unsalted lard into large cubes as in the photo, without cutting off the skin. Size approximately 10x5 cm (thicker is difficult to find on sale).
Rub each piece generously with a mixture of coarse pepper and salt.
Light a fire. The photo shows a mixture of firewood and ready-made coals. They were enough for 1 kg of lard.
The volume of the smokehouse is 8 liters. A fire lined with bricks should burn out and the coals should smolder (no open fire). Be sure to cover it to keep the heat in.
Drain the wood chips and spread evenly in a 1-2 cm layer along the bottom of the main bowl.
Install the grate. It should be 5 cm higher (not less) than the level of the chips.
Place the lard on the grill so that each piece has its own space for uniform impregnation with smoke.
Close the smokehouse with a lid and place it in a smoldering fire for 30 minutes.
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Having protected yourself with protective gloves (believe me, a smokehouse is not to be trifled with), carefully release the first portion of steam.
Remove the smokehouse from the coals and let the lard “breathe” (1-3 minutes)
With the lid open, return the smokehouse to the coals for another 5 minutes to completely burn out the wood chips and lightly fry the top crust (it should shrink).
As soon as the lard turns a deep golden-bronze color, remove from the heat.
Recommendations on how to properly smoke lard in a smokehouse
1. We fried lard at the dacha; we have a special brick installation for a smokehouse. But if you are in nature, then the fire can be surrounded by wet large logs. In 40 minutes they will not have time to fully “engage”.
2. To avoid washing the grate (again, if there is no household opportunity), you can clean it with a stick cut in the center.
3. Take care of your liver. The lard turns out to be stunningly tasty and melts imperceptibly in your mouth. It is not recommended to consume more than 2 pieces at a time.
Each person has their own taste preferences, but many people believe that smoked lard is tastier than simply salted lard and, of course, it is much softer. Below is a way to make your own smokehouse for lard from a barrel.
Smokehouse for lard from a barrel, device
In order to make a homemade smokehouse for lard, you need a 200-liter iron barrel without a top and bottom. Essentially, just an iron cylinder.
To set up a smokehouse, you first need to dig a ditch 0.3 m deep, 0.2 m wide and 1.5 m long in a suitable place, cover it with a sheet of iron and lightly sprinkle it with earth. At one end the ditch should be deepened for the firebox, and at the other end a barrel should be placed, bottom down.
In the upper part of the barrel, you need to make cutouts with a grinder and secure in them the ends of a metal rod on which the hooks will be hung. Inside the barrel, above its middle, you need to secure a fine metal mesh. That's all.
How to smoke lard in a smokehouse from a barrel
Before smoking, lard must be soaked in clean water for 2 hours, then, so that it can be glassed and dried, the lard must be hung on hooks inside the barrel and placed on a mesh. The top of the barrel must be covered with thick canvas, and a piece of iron must be placed on top of it.
To smoke lard, you can use any firewood, except coniferous trees, as they contain a lot of resin. The kindling begins with dry wood, and then raw wood is added to create more smoke.
Depending on the air temperature outside and the thickness of the lard pieces, smoking it lasts from 2 to 4 hours. The degree of readiness of the lard is determined by taste and if it is ready, they simply stop adding firewood. When the lard is ready, it is wrapped in paper and placed in the freezer.
This original method of making a smokehouse for lard from a barrel is presented in the magazine “Country of Useful Advice”.
It is advisable to buy lard with a meat layer and a thick layer of fat. Pieces from the abdomen are perfect; they are considered the softest. Preparation is an important stage: they need to be washed under water and cut into large pieces. To make truly delicious smoked lard, you need to marinate it properly. You can choose the recipe you like best.
It is better to take lard with a layer of meat
The first option is dry salting without water. It is considered long-term, since proper salting will take at least two weeks. During this period, the product will have time to absorb salt and spices in the required quantity. The pork should be rolled in spices and salt and then placed in a cold place for 14 days. Only after this will it be possible to process it in a smokehouse.
The second recipe is a marinade. This is what people prefer to use, since the product is salted in 5 days and is evenly saturated.
Ingredients:
- salt;
- garlic - 1 head;
- bay leaf - 5 pcs;
- dry mustard - 0.5 teaspoon;
- spices.
All ingredients need to be mixed in a saucepan with water (garlic is cut into small pieces). Some people add additional sugar, but this is not necessary, the recipe is good without it. The lard itself must be placed in a plastic container, and then poured with the resulting marinade. Place a heavy object on top to ensure pressure, and place the container in a cool place. After about a week, when the preparation is completed, the lard can be prepared by hot smoking.
How to smoke lard in an air fryer
Smoking lard at home is an interesting and useful experience for the cook. If you like the recipe and everything works out as it should, cooking bacon and pork meat with a fat layer can become regular activity. An air fryer is a convenient device for this, as it can be used to make delicious lard.
Smoking lard in an air fryer is the easiest way
The pork should be marinated in advance so that you do not have to waste time on this. The air fryer grates must be pre-lubricated. vegetable oil, and place the pieces on top, skin side down.
For the first 10 minutes, the temperature should be 230°C and the rotation speed should be medium. In the next 20 minutes, the temperature should be reduced to 150°C.
During this time, the smoked lard has time to cook and becomes juicy and tasty. It is recommended to cool it after grilling, then wrap it in foil and place it in the refrigerator. The recipe allows that the bacon can be eaten within a few hours, but it is better to wait a day.
Smoking lard with liquid smoke
Liquid smoke is actively used both in the preparation of products for stores and at home. Pieces of bacon and meat with a fatty layer can be smoked using this concentrate. You don’t have to cook over an open fire in a smokehouse - liquid smoke will help achieve a smoky taste and give the product a smoky aroma. The recipe is very simple and can be implemented at any time.
Liquid smoke solution
To 1 liter of water you need to add 6 tablespoons of kitchen salt and the same amount of liquid smoke. If desired, you can add spices and bay leaves. You can even use onion skins, which will turn the pieces of pork fat golden brown.
Smoking lard at home with liquid smoke is done as follows. It is boiled over low heat for about 40 minutes, after which it is taken out and dried on fresh air. Before serving, it is recommended to grate the product with garlic and keep it in the refrigerator for about a day.
Hot method of smoking lard in the oven
The oven is perfect in cases where there is no air fryer. Hot smoked lard at home has a pleasant aroma and unusual taste. Before cooking it in the oven, you need to soak it in the marinade, the recipe for which is written above.
Place foil on a baking sheet and place pieces of pork on top. There is no need to stack them on top of each other if you want to smoke them properly. The oven must be lit and heated to a temperature of 90 °C. After this, a grate with lard is placed in it. Close the oven for 40 minutes, after which we smoke hot smoked lard at home. The cooking time can be increased to 2 hours if you need to smoke it heavily. For a brown crust, the temperature must be increased to 120 °C.
Hot smoking lard in a home smokehouse
Another way to hot smoke lard at home is to use a smokehouse designed for an apartment. This recipe will help you make delicious smoked meat, which is practically no different from what is prepared in nature.
The smokehouse must be installed on a gas stove. Place fruit tree sawdust inside and also place a grate with lard. It must be pre-salted to make it more flavorful. Then place on a wire rack, but the pieces should not touch each other.
You need to light a stove fire under the smokehouse. Cover the device itself with a lid so that the smoke processes the lard. It is recommended to release it approximately once every 10 minutes, opening the lid slightly. This will help remove the bitter taste from the product. So the bacon can be cooked from 30 minutes to several hours. It all depends on how smoked the product needs to be. It is recommended to check it regularly for readiness. You should not dry it too much, as it will lose its juiciness. It will be ready to serve when the bacon is covered with a brownish crust. It is recommended to cool it first and then cut it for serving. The smoked appetizer will go well with potatoes, pickles, mustard and bread. It will certainly please both family and guests.
Lard is a tasty product, rich in vitamins D, E, A and useful elements: calcium, potassium, phosphorus, selenium, magnesium.
If you eat less than 100 grams per day, it will not harm your health or figure.
Lard strengthens the immune system, stimulates bile formation and protects the gastric mucosa, which is why it has become a favorite snack “with vodka.”
It is eaten salted, boiled and smoked; Ukrainians produce lard in chocolate, but it is especially valued when smoked.
How to smoke lard in a hot smoker
Even a beginner can handle hot smoking lard. Cooking does not take much time if the product is properly prepared.
How to choose
By these signs you can distinguish “correct” lard from low-quality lard:
white color (yellowness is a sign of an old product);
light odor or no odor;
thickness from 2.5 to 4 cm;
thin layers of meat.
Pieces are taken from the sides or peritoneum. They should be fresh, juicy, with skin.
How to prepare lard for smoking in a smokehouse
Whatever recipe for smoking lard in a smokehouse you choose, it is important to properly prepare the product.
Salt or marinate.
Cut into large pieces up to 10 cm wide (any length).
Don't remove the skin!
The ideal lard is 3-4 cm thick with layers of meat. Pieces thinner than 2.5 cm should not be smoked - it is better to salt them.
How long to smoke lard in a hot smoked smokehouse
The smoking time of lard in a hot smoked smokehouse is affected by
sizes of pieces;
salting duration.
The larger the piece, the longer it will take to cook! A sign of readiness is a golden brown crust and a dry surface of the product.
Boiled bacon is cooked for 30 minutes at a temperature of 50-60ºС (over coals or medium heat).
Hot smoking salted lard in a smokehouse will require more time. The temperature should initially be above 80ºC. After 15-20 minutes, reduce the heat to medium and leave the product for at least another 30 minutes, and if the pieces are large, then for 1 hour.
Helpful advice! Watch the color of the smoke.
While the food is being smoked, you should not open the smokehouse. To make sure the process is proceeding correctly, keep an eye on the smoke. It should be thick at first as the moisture evaporates. Then, when the food dries, the smoke will turn white. This is the "correct" color.
Yellow or brown smoke is a sign that food is burning. You need to reduce the heat. If the wood chips catch fire, fill the fireplace with new sawdust. The wood chips should only smolder.
When the fat actively melts and gets on the wood chips, the smokehouse begins to smoke. To prevent this from happening, do not heat the lard for too long or too much. And don't forget to use a grease tray!
Popular recipes for hot smoked lard in a home smokehouse
Marinating lard is an important stage in preparation for smoking. Necessary to add flavor to the future delicacy.
Recipe 1. Wet method
To prepare a simple brine for smoking lard in a smokehouse, prepare the ingredients in advance:
allspice and/or peas;
Bay leaf;
optional - cloves of garlic, a few buds of cloves.
The bacon should be placed in a container and water should be poured in so that it covers the pieces completely. This way you will determine the required volume of marinade. Then start adding salt. On average, they take 100-150 grams per 1 liter, but it is better to resort to tricks.
To avoid oversalting the marinade, use a raw egg!
Dip it into the brine and add salt to the solution until the egg floats to the surface. If you oversalt the bacon, the layers of meat in it will become tough.
Add the indicated spices to the prepared brine, omit the lard and do not forget about the pressure. You need to marinate food in the refrigerator for at least 2 hours. Then dry and smoke first over high heat. After 15 minutes, the heat can be turned low and the lard can be left for 1-1.5 hours.
Recipe 2. Dry method
If there is no time to prepare a marinade for hot smoked lard, dry-salted products are placed in the smokehouse. Use spices according to your taste. Goes well with lard
black pepper;
Bay leaf;
coriander;
Rub each piece thickly with salt and spices. Salt is also poured onto the bottom of the container where the lard will be marinated. The pieces are laid in layers, adding laurel leaves from time to time.
Salt the lard in this way for 2.5-3 hours. If you don’t have time, you can leave it under pressure in the refrigerator for an hour, and then send it to smoke.
The better the lard is marinated, the faster it will smoke!
Before sending food to the smokehouse, you need to rinse it of salt and dry it. Time and temperature - as in the previous recipe.
Recipe 3. Boiled smoked lard
To prepare boiled-smoked lard, you need to salt the products, as in recipe 2. Then boil the bacon.
Pour water into the pan with the food, add another 3-4 tablespoons of salt, dried dill, and a few peppercorns. There is no need to cook for a long time - 30 minutes after boiling is enough.
Cooked smoked lard takes 30-60 minutes over medium heat. This is an approximate time - the exact time depends on the size of the pieces.
How to store homemade hot smoked lard
When the lard smokes (becomes golden brown), it needs to be cooled and ventilated. You can leave it overnight or for a day in the refrigerator or hang it in a dark place with good ventilation.
At room temperature, hot smoked lard is stored for 10-14 days. In the refrigerator - up to 3 months. In the freezer - a year. A cellar/basement is not suitable for storage due to high humidity!
Even a beginner can master smoking lard in a home smokehouse! It is important to choose a fresh product, marinate it well and smoke it on alder chips. You can add a little cherry or currant sawdust, a sprig of rosemary or juniper berries. The main thing is not to overdo it! The base should remain alder chips.
Smoked lard is a unique product. It can be served either in combination with other dishes or as an independent snack. After smoking, the product receives a wonderful taste and aroma that few people can leave indifferent. Despite the fact that smoking is a difficult process that takes a lot of time, such a delicious dish can be prepared at home without expensive equipment.
Taste qualities of smoked lard
After a long smoking procedure, lard acquires an incredible aroma and taste, as if it were soaked in “smoke.”
The taste quality of the final product directly depends on:
- selected piece (raw material);
- smoking method;
- marinade
Did you know? Smoking was very popular in Rus'. Only there were no special smokehouses at that time, so they used baths that were heated black, and the meat (or fish) was hung on hooks near the stove.
Smoking methods
Before you start smoking, of course, you need to choose a convenient method, of which there are only two: cold and hot. It is important to note that you must follow all instructions exactly, because the product is very delicate and can be easily damaged.
Cold
Cold smoking is an ideal option for those who want a lighter product, after all, the result of cold smoking is less fatty than hot smoking. This method requires a special smokehouse.
There are some difficulties here, namely, the preparation process is very long and consists of several stages. Before starting the smoking process, the raw materials must be salted for 2-3 weeks. To do this, you need to rub it with spices and salt and put it in the refrigerator. After the required time has passed, the workpiece is taken out and all the salt and spices are removed with a knife.
After performing manipulations with the raw materials, it is necessary to load the chips of fruit trees into the smokehouse and hang the raw materials in the smoking box. The whole process will take another 2-3 days.
Important! Wood chips neededregularlyadd. Otherwise, the product will smoke unevenly.
Hot
Hot smoking is a less labor-intensive process. Before it, it is also necessary to salt the raw materials, however, for a maximum of a day. The procedure is the same as for cold: rub the workpiece with spices, salt and garlic and leave in the refrigerator for a day (less is possible, but at least 8 hours). After this time, everything is also removed with a knife.
The raw materials are smoked in a special smokehouse, which is located directly above the flame. Before laying, the product must be cut into small pieces, light a small fire (using fruit trees), place the smokehouse with lard over the fire and leave for 30 minutes to an hour until an appetizing crust appears. It is important to monitor the fire; the fire should not be too large, otherwise the workpiece may simply burn.
Afterwards, the product is removed from the smokehouse and placed on a plate.
Important! Hot smoked products must be completely cooled before use. Cold appetizers have a richer taste.
Rules for selection and preparation of lard
Regardless of the smoking method, the main role is played by the selection of the right raw materials, since it is the only ingredient, and, of course, its preparation for subsequent smoking.
How to choose lard
Salo- the product is simple, but it’s easy to get confused. The product must be white, with a small layer of meat (this way the result will be even tastier). The best part is the brisket.
Read also about the processes of slaughtering and butchering a pig.
Salting lard
Immediately before smoking, the workpiece must be properly prepared, namely, salted, and, depending on the smoking method, leave the raw material for a certain time.
Dry method
The dry method is the easiest for salting lard, but the end result is in no way inferior to products after the most exquisite marinade.
For such salting you need to take salt, pepper, dry mustard, garlic to taste (you can use any spices) and thoroughly grate the bacon on all sides, rubbing with force for greater contact of the product with the seasonings. It is necessary to leave the lard in this form for a day in the case of hot smoking and for a week or two if the cold option is chosen.
Method with marinade
The liquid salting method will also give the lard an unusual spicy taste, and there is nothing complicated in preparing the marinade. It is important that the dry ingredients remain the same (salt, spices, garlic), but they are mixed in soy sauce or other traditional liquids. The product is completely rubbed with marinade and placed in the refrigerator for the period required for soaking.
Did you know? Peoples who had access to the sea used it as a marinade. sea water, and in Scandinavia some types of fish are still soaked in it.
How to smoke lard
So, the product has been selected and prepared, the smoking method has been determined, and it’s time to start cooking.
In a hot smokehouse
Soft, tasty lard is obtained after cooking it in a hot smokehouse.
You can use a purchased “special grill” as a smokehouse. or make it yourself from available materials (old barbecue, pots with grates, etc.).
In a cold smokehouse
After cleaning the lard after salting, it must be placed in a prepared cold smokehouse (20-30 degrees) for 2-3 days, depending on the size and preference for smoked meats. If the product has turned brown, it is completely ready and can be served.
Video: recipe for cold smoked lard
In the oven
This method requires prepared raw materials(at least 24 hours in spices or marinade) place in a heat-resistant container and place in the oven, preheated to 120-130 degrees. You can determine readiness by the characteristic spicy smell and smoky appearance.
Video: how to smoke lard in the oven
On a gas stove in a cauldron
To prepare lard in a cauldron we will need:
- deep cauldron with a lid;
- pickled bacon;
- foil;
- lattice;
- wood chips (alder and fruit).
So, all the ingredients are ready, let's start cooking.
- We take a cauldron and pour a small amount of wood chips into it.
- Wrap the grate in foil and place it inside the cauldron.
- Place lard on top (skin side down).
- Cover tightly with a lid and place on high heat.
- Cook for 15 minutes without lifting the lid or turning off the heat.
- Let it cool and put it in the refrigerator overnight. The lard is ready.
In a convection oven
Cooking lard in an air fryer is very simple and, most importantly, quick. To do this, you need to marinate it in the same way as for hot smoking, after clearing it of salt and spices, spread the lard with “liquid smoke” and leave for another hour.