Delicious Homemade Hot Smoked Lard

Perfect, simple, more tender than tender. No chemicals! Hot smoked lard in a smokehouse at home has a special aroma. This natural snack turns out to be very soft and tender, with an appetizing meat layer. Real jam!
cook time: 144h
Chloe Benton
Delicious Homemade Hot Smoked Lard

Nutrition Facts (per serving)

411
Calories
46g
Fat
1g
Carbs
1g
Protein

Ingredients (10 portions)

Basics:

Garlic 10 clove
Salt 6 tbsp
Water 1.5 l
Pepper 10 pc
Bay leaf 5 pc
Carnation 7 pc
Salo 2 kg
Allspice 10 pc

Recipe instructions

Step 1

Step 1
How to make hot smoked lard at home? First of all, you need to marinate the lard. If you have a large piece of lard, then cut it into identical rectangular pieces.

Step 2

Step 2
Make the marinade. Pour 1.5 liters into the pan. cold clean water. Add salt, pepper, bay leaf and cloves. I took a little more bay leaf to taste. Place the pan on the stove and bring everything to a boil. When the salt is completely dissolved, remove the marinade from the heat and cool to room temperature.

Step 3

Step 3
Peel the garlic and cut into small pieces with a knife. The amount of garlic can be increased. I usually take one large head for 1.5-2 kg. lard

Step 4

Step 4
So, rinse the pieces under running water. Place them in a large pan or container that fits the size. Add chopped garlic.

Step 5

Step 5
Pour marinade over everything.

Step 6

Step 6
Place a flat saucer and bend on top.

Step 7

Step 7
Leave in the refrigerator for at least three days. I usually marinate lard for at least 4-5 days. Next, you need to remove the pieces from the marinade and dry them with paper towels. If desired, coat the marinated lard with ground paprika and black pepper.

Step 8

Step 8
Before you start smoking, the lard needs to be air-conditioned. To do this, hang it in the shade, in a cool place for a day. For convenience, wrap the pieces with thread (as in the photo) or make punctures and string them on a cord. You can wrap the lard in gauze to prevent flies and insects.

Step 9

Step 9
Prepare the apparatus for hot smoking. Cover the bottom of the smokehouse with foil. Light wood or coals.

Step 10

Step 10
When the fire burns out, place wood chips, previously soaked in water, in an even thin layer on the coals. Wood chips from alder, aspen, beech or fruit trees are ideal for smoking.

Step 11

Step 11
Place the lard on the grate and place it over the coals and wood chips.

Step 12

Step 12
Close the lid of the smoker and leave it this way until ready. Maintain the temperature around 100 degrees.

Step 13

Step 13
After half an hour of smoking at a temperature of 100-110 degrees, our lard looked like this.

Step 14

Step 14
And after an hour and a half it was completely ready. Times and temperatures are approximate and will depend on your smoker model and amount of coals.

Additional rubrics

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