You will need
- 1.5 kg of fat;
- For the brine:
- 1 liter of water;
- 160 grams of salt;
- 5-10 bayberry;
- 3-4 PCs Bay leaf;
- 4 PCs cloves;
- 3 cloves of garlic.
For Smoking please use the lard with layers of meat. Fresh fat clear of soot and cut into pieces about 10 cm in width and 20 cm in length. Smoking should only be pre-salted fat. The most common dry and wet Ambassador.
When dry salting is carefully RUB the pieces on all sides with salt, garlic and spice enhances the taste and aroma of fat. Keep the skin also got a sufficient amount of the brine mixture. Carefully pour salt possible cuts or notches in fat, as in them there is accumulation of harmful bacteria. Lay the bacon pieces tightly in a bowl, the bottom of which pour a layer of salt. Each row also sprinkle with salt. Cover dishes with parchment paper and proclivity not less than 20 days. Periodically turn the fat, pour the separated brine. The finished pieces are clear from the salt, rinse in warm water and then hang for 1-2 days for drying.
In wet salting, prepare the brine - boil water with salt, add the aromatic herbs and peeled garlic. Salo put in a bowl and pour brine, cover, and soak for two weeks. From time to time turn the pieces to improve the Ambassador. Ready fat wash, tie a rope and hang in a cool place for 1-2 days.
Put the salted fat on the grill skin-side down. Fat smoked for 40 minutes at a temperature of 90 degrees. The smoked bacon should have a pleasant Golden color and a wonderful aroma. To give the fat original flavor and taste, add to the wood in the smoldering Bay leaf, peel onions or twigs of rosemary. Don't forget that the wood in the Smoking process should be intensively smolder, not burn with a bright flame, producing no smoke. This can be achieved by using sawdust, shavings or chips coarse fraction.
Ready bloated pieces of oil crushed garlic and sprinkle with red pepper. Eat with black bread, onions, dill and garlic. Do not freeze smoked products, because after defrosting they lose their flavor and aroma.