Home recipes: smoking salad

Although it is commonly believed that bacon is a purely Ukrainian meal, but no one will refuse to eat a piece of soft, tender, with salt, and black bread. Therefore, it can be argued that the salto is an international dish, popular among the Slavs, and consumes it in different types: raw, boiled, fried, smoked. That's about smoky things and we'll talk.

Choose the fat for smoking

• For this, first of all, it is lard oil. It is well "passed" by a haze and acquires the necessary softness and appropriate taste qualities. Hot smoked fat is preferable to cold. More probability of quality preparation of the product, and it will last longer. And the taste of such fat is much more pleasant.
• The greasy layer should be thick enough - at least three fingers. Otherwise, the flesh will be stiff, fibrous, and it will not add to the pleasure of eating. Try the quality can be like this: stick a sharp knife in the piece. It comes in easily, like in oil - it means it fits. And if it is difficult - it has a lot of fibers and stiffness.
• A special smack of hot smoked fat will be obtained if there are slits of meat in the pulp. Successfully smoked, it will become a real delicacy and "nail" of any table.
• Do not smoke all cooked fat at once. In each call it will be correct to handle about one and a half kilograms.

Necessary components

In order for the smoked salad to please the final result, besides him, a large rock salt (not iodized, but usual!), Garlic (from two teeth of medium size to the head), a bay leaf (not less than 5-6 pieces), black pepper ground (1-2 teaspoons), a little mustard in powder, boiled water. It is necessary to smoke on chips and sawdust from alder or other tree, but it is necessary to stock up with chips of fruit trees. It is best cherry and apple. Suitable are also pear, apricot, etc.

Cooking process

Smoking of fat begins with a thorough washing of the prepared pieces under running water. Then it is cut into pieces, the thickness of which does not exceed five centimeters or slightly more. Too large take is not recommended, they will not soaked properly with smoke.

The bars are rubbed with garlic. You can crush the scabbard, you can chop the knife with a knife - to whom it is more convenient. In the first case the fat will be saturated with aroma and sharpness to a greater extent. Then it is also generously smeared with pepper and mustard. Laurel leaves should be crushed and sprinkled with them prepared pieces. Sprinkle with coriander. Alternatively, roll the prepared lard in a ready-made seasoning for Korean carrots - the flavor will be wonderful, and taste too.

Smoking of bacon is done over the pickled product. Because in the beginning it should be placed in the marinade. To do this, 4 tablespoons of soda pour a small amount of boiled water. In the pan, a little of this saturated solution is distributed to the bottom, lard is placed on it. On top again is a solution of salt, evenly over all the pieces. Marinated lard for 4-5 days, in the cellar or refrigerator.

Then it is removed, washed again. Each piece can be wrapped with a string so that under the influence of heat they do not fade. And that the flesh is not black and not soiled in the soot, they are additionally wrapped in cheesecloth. Then they put the smokehouse on the grate.

Smoking of fat requires a lot of smoke. Therefore, chips for fire should be well moistened with water. Then they are put on the bottom of the smokehouse mixed with the sawdust. In order not to lose fat, which will be heated from fat when smoking, a pallet is placed under the grate. Then the device closes, and under the smokehouse a small fire is divorced. It is important to maintain it in this state: with a large fire, the fat will be too hot or charred. Slivers, naturally, must smoke strongly.

The process should last 40 minutes or slightly less, depending on the thickness of the product. Smoked smoke is cooked, the temperature of which should be at least 55 degrees and not higher than 70 degrees.

Then the ready fat is removed from the grate and placed on a flat surface, to make the pieces cool. If desired, the bars can also be sprinkled with red pepper to make the product sharp and fragrant. And enjoy your meal.