Homemade Cold Smoked Lard: A Flavorful Treat

For all lovers of delicious meat delicacies! Prepare cold smoked lard at home, very aromatic and uniquely tasty! The process is labor-intensive, requires effort and time, but itʼs worth it!
cook time: 384h
Logan Winslow
Homemade Cold Smoked Lard: A Flavorful Treat

Nutrition Facts (per serving)

708
Calories
79g
Fat
2g
Protein

Ingredients (20 portions)

Basic:

Salt (200-260 grams) 250 g
Salo 2 kg

Recipe instructions

Step 1

Step 1
How to make cold smoked lard at home? Prepare all the necessary products. Use the abdominal part of the animal or the part of the carcass where the thin and soft fat layers are located. It is better to use fresh pieces that have not been frozen.

Step 2

Step 2
Rinse the lard under running cold water and dry with napkins or a kitchen towel. Cut into equal-sized portions. This is necessary so that the lard is evenly salted and smoked. Make the pieces about 5 cm thick, 5-7 cm wide, and about 20 cm long.

Step 3

Step 3
For dry salting, it is better to use medium-ground salt. For the recipe, I used a mixture of Adyghe salt (it already contains seasonings), regular rock salt and a little nitrite salt (it makes the finished product look more appetizing). Typically, 10-13% salt by weight of lard is used for salting. Sprinkle some salt in an even layer on the bottom of the pan. Rub all pieces of lard generously on all sides with the remaining salt. Place the pieces tightly into the pan.

Step 4

Step 4
You can also use your favorite spices and ground black pepper at this stage. Place a pressure on top, cover with a lid and place the pan in the refrigerator for a week and a half. After two or three days, drain the resulting liquid from the pan.

Step 5

Step 5
Rinse the salted lard in cold water (I often soak it for 2-3 hours).

Step 6

Step 6
Dry all pieces thoroughly.

Step 7

Step 7
Rub each with ground red paprika and allspice as desired.

Step 8

Step 8
Next, each piece needs to be tied with twine, this will make it easier to dry and smoke it in the future. Tie the lard on top with a thread as in the photo, form a knot. Leave one end of the rope long.

Step 9

Step 9
Pull the long part down 2-3 cm and hold it in the middle with your index finger.

Step 10

Step 10
Pull the thread through the back of the piece as shown in the photo.

Step 11

Step 11
Next, hook the tourniquet in the place where your index finger was. Repeat the same until the end of the piece.

Step 12

Step 12
Next, turn the lard over and hook the long end of the rope through the horizontal ropes, as in the photo.

Step 13

Step 13
Do the same until the end of the piece. Tie a knot at the bottom.

Step 14

Step 14
Do this with all the lard.

Step 15

Step 15
Hang the pieces in an easily ventilated area out of direct sunlight. Leave it this way for 10-12 hours.

Step 16

Step 16
Next comes the main cooking process. A smokehouse for cold smoking can be purchased at a store or built independently. You can see how to do this here https://1000.menu/cooking/68291-myaso-xolodnogo-kopcheniya-v-domashnix-usloviyax.

Step 17

Step 17
Hang the pieces in the smoker at a short distance from each other.

Step 18

Step 18
Light the wood in the firebox. Firewood from fruit trees, alder or beech is ideal for smoking.

Step 19

Step 19
The meaning of cold smoking is that the hot smoke, passing through a long pipe, is cooled and then enters the smokehouse. The product is smoked at a temperature not exceeding 40 degrees. The first 10-12 hours of smoking should be continuous, then you can pause for several hours and continue the cooking process. How long does it take to smoke lard? I smoked for three days with breaks at night.

Step 20

Step 20
Remove the lard from the smokehouse and hang it in a ventilated area for several hours (5-10 hours).

Step 21

Step 21
Cold smoked lard is ready!

Step 22

Step 22
Wrap each piece in parchment paper or cheesecloth and place on the bottom shelf of the refrigerator.

Step 23

Step 23
After three days you can take the first sample!

Additional rubrics

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