Composition / ingredients
Cooking method
Cut the fat into cubes, about 4 cm thick, pre-scrape the plaque from all sides. The resulting pieces are rubbed with coarse salt on each side.
Pour liquid smoke into a bowl and, using a culinary silicone brush, apply it to each salted piece of fat.
We put the prepared lard in a food container, generously sprinkling with dry chopped herbs and ground black pepper. We close the container with a lid and send it to the refrigerator for a day.
While the fat is in the refrigerator, the container should be turned upside down periodically (after 3-4 hours) so that spices and liquid smoke do not have time to drain down. So the fat will be evenly soaked with smoke and spices.
We smoke the prepared lard, putting the pieces on the grill of the aerogrill. Choose a temperature of 260 degrees and cook for 15 minutes at an average fan speed, then reduce the temperature to 150 degrees and cook for another half hour.
Let the bacon cool on the table, cut into thin slices and help yourself)
Eat with pleasure!
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Liquid smoke - 0 kcal/100g
- Herb mixture - 259 kcal/100g
