Marinade for smoking lard

The recipe for this marinade is radically different from the traditional methods of marinating smoked bacon. The main ingredient here is soy sauce, which gives a slight Asian flavor to the finished pork.

First of all, it is necessary to peel the garlic, divide the head into cloves, then rinse them thoroughly with running water and dry. Next, chop the garlic, chopping it with a knife into small cubes.

Mix the resulting pulp of garlic with ground black pepper (it is better to grind it yourself before cooking) and any dry spices to your taste (ground paprika, red pepper, turmeric, basil, cumin and others).

Grind the resulting mixture thoroughly and mix until smooth.

Pour soy sauce into the stirred mixture of spices and crushed garlic. Since soy sauce itself is a fairly concentrated and very salty product, salt is not used at all in this recipe. However, after trying the already prepared marinade later, you can adjust its taste yourself and add the ingredients as desired.

Pour in vegetable oil (you can use refined sunflower or olive oil - it does not play a special role, so we focus on your taste).

Mix all the products well together again. For a better consistency, you can use a whisk and beat the marinade a little.

The prepared marinade can be used immediately for the case. Namely, carefully roll pieces of fat in it from all sides. In order for the fat to be better marinated with sauce, it is desirable to wrap each piece with cling film. After that, the pork should be placed in the refrigerator for two days.

After the fat has been sufficiently marinated in such a sauce, you can directly start smoking it.

Successful culinary experiments!