Cold smoked bacon, preparation, options and recipes for preparing smoked bacon.

Cold smoking of fat is subject to a number of conditions that are very important. Otherwise, the result may not be as expected. Firstly, before smoking, fat must be salted so that it does not deteriorate during the process of smoking. 

Cold smoked bacon, preparation, options and recipes for making smoked bacon.

Secondly, it is necessary to start smoking lard with weak smoke of the lowest temperature and gradually increase the density of the smoke and raise its temperature. However, the temperature in smoke should not be high, otherwise the product will begin to melt.

for drying for 1 day. Smoked bacon prepared for 24 hours until tan.

Smoked Lard Recipe.

10 kg of fat, 1 kg of salt. This smoking of fat differs from the previous recipe in the duration of processing of raw materials, but in general the technology remains the same. Cut lard into slices of 8-10 cm wide and 25-30 cm long, carefully rub with salt on all sides. Pour a layer of salt 1 cm thick on the bottom dishes, lay the lard in rows, pouring each with salt. Sprinkle the top layer with salt. To sustain 15–20 days. To clear salt from salt, rinse in warm water and hang to dry for 12 hours. Prepared fat smoked continuously for 2-3 days at a temperature of plus 20-30 degrees to brown.

Cured Smoked Lard Recipe.

10 kg of fat, 1 kg of salt. Peel fresh bacon, cut into slices 10-12 cm wide and 25-30 cm long, grate with salt on all sides. At the bottom of the dishes pour a layer of salt 1 cm thick, lay the lard in dense rows with the skin down. Sprinkle each row with salt so that the lard is completely covered with it. Cover the dish with fat with parchment paper and hold for 20 days.

Fat must be turned over often and watered with the resulting juice. To clear salt from salt, rinse in warm water and leave to dry for 1 day. After that, hang the lard in the smokehouse so that the individual pieces do not touch each other. Smoke at a temperature of 25–35 degrees for 24-30 hours to a reddish brown hue. Hang smoked lard for cooling in a ventilated area for 1 day.

Smoked Lard with Garlic Recipe.

10 kg of fat, 1 kg of salt, 20–25 cloves of garlic. Peel fresh bacon, cut into slices 10-12 cm wide and 25-30 cm long, grate with salt on all sides. At the bottom of the dishes pour a layer of salt 1 cm thick, lay the lard in dense rows with the skin down. Sprinkle each row with salt so that the lard is completely covered with it. Cover the dish with fat with parchment paper and hold for 20 days.

Fat must be turned over often and watered with the resulting juice. To clear salt from salt, rinse in warm water and leave to dry for 1 day. After this, grate the lard with garlic and hang in the smokehouse so that the individual pieces do not touch each other. Smoke at a temperature of 18-22 degrees for 6-12 hours. At the end of the process, hang the fat for drying in a room with good ventilation for 24 hours.

Smoked salted paprika recipe.

1 kg of lard, 100 g of salt, ground red sweet and hot pepper to taste. Lard should be at least 5 cm thick with one or two layers of meat. To clear fat from a deposit, cut into pieces with a width of 10-12 cm and a length of 25-30 cm, rub on all sides with salt. At the bottom of the dishes pour a layer of salt 1 cm thick, lay the lard in dense rows with the skin down. Sprinkle each row with salt so that the lard is completely covered with it. Cover the dish with fat with parchment paper and hold for 20 days.

Fat must be turned over often and watered with the resulting juice. To clear salt from salt, rinse in warm water and hang to dry for 1 day. After that, immerse the lard in hot water for 1-2 minutes, then let the water drain and sprinkle the lard with pepper. You can immerse lard for 1-2 minutes in a warm solution of gelatin with red pepper.

Recommended solution: per 10 kg of fat – 9 g of gelatin and 200 g of red pepper. Smoked bacon prepared in this way at a temperature of 18–22 degrees for 6–12 hours, then cool and dry.

Cold smoked dry salted lard.

1 kg of fat (preferably fat), 100 g of salt. Cut the bacon and grate it on all sides with salt. At the bottom of the tub pour a layer of salt 1 cm thick, lay the lard in rows, pouring each with salt. Salt for 2-3 weeks. After that, clear the lard of salt, rinse in warm water and suspend to dry for 24 hours. Then smoke at a temperature of 20-25 degrees for 7 days until bright yellow.

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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