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Homemade smoking lard
1
Impress your family and friends with the unique taste of homemade smoked pork fat. This is a traditional Ukrainian appetizer that amazes with its aroma and tenderness. Smoked pork fat can be made in two ways: hot and cold smoking. Each method gives the favorite dish a special aroma and taste, while significantly extending the product's shelf life. Choosing the right piece of pork fat and following all the preparation nuances will allow achieving the perfect result. Remember, pork fat can be served with black bread, onions, and hot drinks.
Hot smoking at 80-100°C - takes 2-6 hours
Cold smoking at up to 25°C - takes 8-9 hours
Oven alternative - less than an hour for the cold method
Choose pork fat with a good meaty layer from brisket or belly
Pre-boiling in salted water makes the pork fat more tender
Hang the pork fat during cold smoking for even coloring
Pork fat thickness at least 30 mm
Alder, beech, cherry, apple wood chips give the best aroma
Bay leaf and garlic enhance the taste
After hot smoking, the pork fat needs to be aired for 2 days
Before cold smoking, you can rub with pepper or garlic
Change the pieces' places during salting for even seasoning
Ingredients
General Chilled Lard
1kg
Aro Kitchen Stone Salt 1kg
2 tbsp
Garlic
6 cloves
Mriya Smoked and Ground Paprika 20g
to taste
Lyubystok Ground Black Pepper 20g
2 tbsp
Prypravka Laurel Leaves
10 g
Preparation steps
01
Lard preparation — Rinse the lard under running water and pat dry. Cut into 15–20 cm pieces. Time: 15 min. Guide: Pieces are ready for salting.
02
First salting layer — Sprinkle salt on the bottom of the pot, rub each piece of lard with salt on all sides and place tightly in layers. Time: 10 min. Guide: The first layer is covered with salt.
03
Layering — After each layer of lard, add salt and repeat until the pot is full. Time: 10 min. Guide: The pot is completely filled.
04
Pressing and chilling — Press the lard, cover with a plate and refrigerate for at least 14 days, stirring occasionally. Time: 20160 min. Guide: The lard is fully salted and liquid has been released.
05
Rinsing and drying — Remove the lard, rinse with water and pat dry. Let it air dry for 1–2 hours. Time: 120 min. Guide: Surface is dry and not shiny.
06
Smoker preparation — Light the fire and arrange bricks. Place the smoker so the fire is directly underneath. Time: 15 min. Guide: Fire is steady and the smoker is heating up.
Where to order ingredients
Select the required ingredients in one of the stores
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