Is there bacon and a fire? Let's smoke it!
Oh, this fat! Delicious in any form, no matter how you cook it. And if it is smoked, there is some kind of temptation ...
There are two ways to save fat - salting and smoking. I'll tell you about the last method. Moreover, the time is now - it is necessary to make preparations for everything and more.
Salt must be salted before smoking. Only salted bacon after smoking will be the same and it goes well for storage.
For the marinade:
water
salt
black peppercorns
Bay leaf
garlic
ground paprika
dry mustard beans
dill or caraway seeds
a pinch of sugar for color
How to cook:
1. To boil water. The amount of water depends on the piece of bacon. Pour coarse salt into warm boiled water. The amount of salt is determined using a chicken egg.
But about 70 grams of salt per liter of water. In a concentrated solution of marinade, a raw egg will float about 1.5 cm above the water. This is the required concentration for salting bacon.
2. Add the above seasonings to salted water - all to taste and possibilities.
3. Wash the bacon, dry it and cut into convenient pieces. Not very large, but also not worth small.
Dip lard in a saucepan with warm marinade. It should be completely immersed in the brine and not float up. For this, we use oppression or a heavy cover.
4. Then leave the bacon in the brine to marinate for several days. At least 2 days. But it is better to keep the pan with bacon in a cool place for at least three days.
5. Immediately before smoking the bacon, remove the pieces from the brine and dry them by spreading them out on a wire rack, hanging them on metal hooks or using a towel.
6. Prepare a fire. You need to light it up with wood, not ready-made coals. The firewood should be completely burned out, and while it burns out, cut the bacon into portioned pieces.
To create smoke, prepare in advance small green branches of alder, which grows abundantly in lowlands and near water bodies. You will also need regular nettles.
Important! Do not take needles, wormwood and other plants, as they emit pungent smoke and the fat prepared in this way is unsuitable for human consumption.
7. Lay the prepared greens in a dense layer on fresh coals of the fire. Press down the branches from above with a log.
8. Gently spread the bacon on top of the greens or fix it on a suspension and a low height above the fire. Cover the bacon with an additional layer of herbs.
Depending on the size of the lard and the temperature of the coals, the cooking time is 15 to 30 minutes.
9. If the bacon was cut into large pieces or the temperature of the smoke is weak, then you need to cook it in two stages, lifting the top layer of greens and turning the pieces to the other side.
Due to the high temperature of the coals, alder branches or nettles will catch fire. Therefore, prepare a water bottle in advance for filling the hearths.
10. Hang the finished smoked bacon for 2-4 hours in the open air, but not in the open sun.
Done!
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Thanks for reading to the end!