The best recipes of smoked fat: in the smokehouse, oven, air -grill, multicooker with liquid smoke, onion husk at home. How long to smoke homemade fat hot and cold smoking?

Salas smoking recipes.

Content

From deliciously prepared smoked fat there will be no end to those who want to try. Let's find out the secrets of the proper smoking of fat.

A recipe for smoked hot and cold smoking fat at home in a smokehouse

Smered fat is useful for both daily use and for the festive table. Indeed, in Slavic cuisine few people have a birthday or New Year without a delicious snack. Of course, fat can be purchased in a store, but why not cook it at home.

First of all, you should know time and temperaturenecessary for the preparation of smoked fat. By the way, often people do not use this product due to increased fat content. But, it should be noted that with regular, but proper use, the bacon helps to strengthen immunity due to useful fatty acids.

In addition, boiled smoked lard is advised to those who have problems with the cardiovascular system and bronchi. With colds, it is also necessary to consume a piece of fat, because, as already mentioned, this contributes to strengthen the immunity.

Properly cooked smoked lard has many useful elements, such as:

Selenium
Potassium
Magnesium
Phosphorus

Due to the fact that Salo protects the stomach from the aggressive effect of alcohol, it is served on the festive table. But still, you should not abuse this product, because the cholesterol contained in the product is able to cause obesity and problems with the cardiovascular system.

Calorie content of such a product is already 775 kcal per 100 gso you should eat a day no more than 80 g Sala.

So, let's move on to the hot smoking process:

Fat - 2 kg
Spices - 100 g
Salt, pepper - to taste.

The main and most important element for proper smoking is chipsthat is, crushed wood. It is thanks to her that the fat has phenomenal taste and pleasant smell of haze. The best option would be the crushed wood of apricot or cherries, but in principle, alder is also suitable.

Important: do not use nut wood, otherwise the finished lard will be with a very strong aroma of iodine

We go to the hot smoking process:

Soak the wood for 60 minutes, at this time, light up the bonfire.
Cut the fat with cubes 10*5 cm.
Mix salt and pepper, and grate well with spices.
When the fire has already flared up well, put it with bricks so that the heat is preserved as long as possible.
Prepare a metal container in which you will lay out the lard.
Drain the liquid from the wood and put in a container with a layer of 2 cm.
From the level of wood, after 5-7 cm, set the grill and put pieces of fat on it, do not lay out tightly so that each piece is well soaked with smoke.
Put the container on the fire (preferably install a pair of bricks under the container for convenience) and close the metal sheet. Leave for half an hour.
Wearing gloves, open the smokehouse cover and let the lard “breathe” 2 minutes.
Cover the lid for another 3-5 minutes.

The bronze "tan" of the sala speaks of his readiness. The fat turns out to be just fantastic in taste and just melts in the mouth. But be careful and do not overdo it with such a yummy.

Next, go to cold smoking. In addition to the above ingredients, you will also need 5 liters of water. To prepare such a product, you do not need to perform complex actions. But you will have to spend more time than with hot smoking. So:

Take fresh or freshly frozen fat and salt thoroughly.
Leave the lard for 2-3 weeks on the salting.
After the specified number of days is completed, remove the remaining salt, and wipe the lard with a dry cloth.
To remove the remains of unnecessary moisture from the fat, hang it on the street, in a draft for the night.
Install a temperature of 30 ° C in a cold smoking smokehouse and spread the lard there for 3 days.

After the specified time, evaluate the appearance of the fat - it should be brown.

This recipe is more useful than hot smoking lard, as it is smoked in more natural conditions and longer. But do we have time to wait for such a yummy? You can choose a convenient way of cooking for yourself.

Video: hot smoking recipe

Smoked fat marinade

To make the fat even tastier, you can not only treat it with pepper salt, but also marin the marinade. For hot and cold smoking fat, there are different marinade options.

Let's start with the first view, for hot smoking fat, stock up:

salt - 80 g
1 head of garlic
75 g of soy sauce
a mixture of peppers

The preparation is very simple:

Pass the cleaned garlic through the garlic and pour it into a bowl.
Add the rest of the ingredients to it.
Mix until the consistency of home sour cream is obtained.
Place the chopped for smoking lard in the marinade and roll well.
Leave in the refrigerator for 4 days.

Cold smoking of fat is more complicated in terms of time and painful expectations, but no less tasty. True at home, you will also need to build a special smokehouse for cold smoking, but you will not regret the time and effort when you try a piece of the finished product.

Pickled in advance fat has an even more saturated taste

For the marinade, you should prepare a very salty solution. Check a sufficient amount of salt with an egg - it should not plunge into the water, but pop up. Further:

Boil the solution.
Add ground spices to it - cloves, pepper, caraway seeds.
Mix chilled marinade with chopped garlic.
Grate portioned pieces of fat with marinade and send for the 2nd day to the refrigerator.
The fat is ready for cold smoking.

Is it possible to smoke lard and fish in the smokehouse together?

When going to nature or simply at home, many are interested in the question of smoking two different products, for example, fish and fat. Is it possible to combine them and, without spending time, smoke together. Answer - can.

In addition, you can also smoke fish and chicken or fat and chicken together. You already know how to smoke lard, the recipe for making fish both cold and hot smoking is identical.

The only useful advice to be fulfilled is tie a fish with a threadSo that in the process of preparation, softened fish does not break up. Also, so that fish oil does not spread on fat during hot smoking, it is advisable to put the fish at a distance of 5-10 cm from the fat. With cold smoking, also hang the fish a little at a distance from the neighbor.

Limited fat recipe in a multicooker with liquid smoke

A multicooker is a real salvation for the hostesses, because by setting the desired function, you can be free of the time indicated on the assistant screen. In addition, now there are practically no dishes left that miracle technology could not prepare. And smoked lard is no exception.

In order for the fat to have a pleasant smell of haze, use liquid smoke. Prepare the marinade in advance according to the prescription specified above and put on the lard for 2-3 days. Your ingredients:

Fat - 2 kg
Liquid smoke - 5 g
Water - 2 l
Salt - 80 g
Sugar - 15 g
Spices

Your actions:

Put the pickled portions of the fat in the multicooker bowl.
Pour water, liquid smoke into the bowl and add the rest of the ingredients.
In the "Extinguishing" mode, cook lard for 1.5 hours.
Leave in marinade Salo for another 2 hours right in a slow cooker.
After 120 minutes, pull the lard and wrap it in foil.
Put the cubes in the refrigerator.
In the morning, the dish is ready only by turning the foil, you will hear a wonderful aroma.
You can immediately wrap the lard in foil and cook in the "baking" mode for 60 minutes.

Important: for those who worry about the harmfulness of liquid smoke, you can replace it with tea bags. The effect will be identical.

A very popular recipe - lard in a slow cooker with bulbous husk. Add a layer of washed husk to the same ingredients, which must be put on the bottom of the bowl and covered with lard on top.

In this form, simmer the lard for 60 minutes. In the morning of the next day, pull the product out of the refrigerator and enjoy the excellent taste.

Video: smoking fat in a slow cooker

Smoked fat in the oven, recipe

Many tricks were invented by housewives to get a delicious smoked lard. To prepare a wonderful snack, it is not necessary to have your own smokehouse or live in the private sector.

After all, a delicious smoked lard can be cooked even in the oven. For this:

Take a deep baking sheet.
Salo can be marinated in the mentioned way, or just grate with spices.
Spread the foil on the baking sheet and put the sawdust.
Heat the oven to 100 ° C.
Put the fat on the grill and place the grill on a baking sheet.
Prepare the salts for about 40 minutes, if you want very smoked fat, you can extend the time up to 120 minutes.
If you have guests and they urgently need smoked lard, then at a temperature of 120 ° C 30 minutes is enough to get a delicious snack.

How to smoke lard in an air group: recipe

Tasty fat can be bought in a store or in the market. But it is much better to cook it at home. In such conditions, you will be sure of the quality of the product and its freshness. A great option for smoking fat would be to prepare a product in an air group.

To get a delicious result, take:

Salo-1 kg
Liquid smoke-2-3 g
Spices to taste
Garlic - 3 teeth

The sequence of actions is as follows:

In the washed and dried sala, make the cuts and stuff them with garlic.
Rub the lard with spices.
Put the lard under oppression for a day so that it is well marked.
After 24 hours, lubricate the lard with liquid smoke and leave for 60 minutes.
And lubricate the grate with sunflower oil and put the lard on it.
At a temperature of 230 ° C and medium speed, prepare the lard for 10 minutes, and then reduce the temperature up to 150 ° C and cook another 10 minutes.
Pull the lard and wrap it in foil.
Send a cooled piece for a day to the refrigerator

In the morning, cut a thin slice and try, you will definitely get a phenomenally tasty snack.

Smooth bucket recipe in onion husk

Onion husk gives the sala to the smell no worse than liquid smoke or real sawdust. In addition, this is a natural product, so often housewives use it as an auxiliary remedy for smoking fat.

So, take:

1 kg of fat
1 liter of water
250 g of salt
shell 10 bulbs
5 sheets of bay leaf and peas pepper
5 cloves of garlic
favorite spices

For cooking:

prepare the salt brine from the water and salt.
wash the husk from onions and pour into the brine.
put the fat there so that the liquid completely covers the bar.
after the brine boils, boil another 10 minutes.
remove the container from the heat and leave the lard in the brine for 15 minutes.
grate the fat with spices and garlic, you can make incisions and stuff it with spices.
after that, put the lard in foil and send it to the refrigerator for a day.

Such a delicacy with black bread is just a yummy and you will use this recipe more than once.

Video: smoking fat in onion husk

How to store smoked lard at home?

You can’t eat a lot of smoked fat, it is generally best to eat a piece per day. But the rest must be stored correctly. In addition, if you have prepared a large piece, then this issue becomes more acute. Here are the basic rules for storing fat at home:

in order for the fat to be stored longer, salting it well before smoking.
if a piece of fat is small, then the smoked product can be stored in the refrigerator in a food film or paper.
so that the fat does not deteriorate, then after smoking put it in the freezer. Just half an hour after you get it from the freezer, the lard will be ready for use.
a great option for storing smoked fat is a well -ventilated dark room. Just hang it on the hook and store it as much as you need. Before you hang the lard, wrap it in paper so that the midge does not sit on it, and it does not dust.
you can not store fat in a wet placeSuppose in the cellar. So fat can quickly mold.
sounds will remain ready for use for a long time if you store it in a box wrapped in paper and sprinkled with sawdust.