Hot smoked bacon at home

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. It tastes better if the fat is layered.

2. Step 2:

   

   Mix salt, pepper and a slightly broken bay leaf. Add garlic to the spices - pass through a garlic press or finely chop with a knife. Mix everything well.

3. Step 3:

   

   Add soy sauce to the spices (this is optional), which speeds up the process of marinating fat.

4. Step 4:

   

   Mix everything well and get a paste-like mass.

5. Step 5:

   

   Divide the fat into portions and smear it on all sides with marinade paste. We put it in one container, cover it and put it away for 2-3 days on the bottom shelf of the refrigerator or in the cellar to marinate.

6. Step 6:

   

   After 2-3 days, we clean the fat from the marinade paste, make punctures and string it on a cord. We hang it for a day. During this time, the fat will melt. It is better to wrap the fat slightly with gauze - from insects and other pests (or eaters).

8. Step 7:

   

   We build a fire and wait until the firewood burns out.

9. Step 8:

   

   We put pre-soaked oak chips and alder sawdust in the smokehouse. They will give a resinous delicious aroma and the right color to the finished bacon. Next, we put a pallet with sand on the grill - it will absorb fat, fat will not burn and give unpleasant odors and unnecessary tar to the fat.

10. Step 9:

    

    Next - lattices with lard. We put the fat with the skin up so that everything undesirable that drips on it can then be cleaned off or simply cut off.

11. Step 10:

    

    We put the smokehouse on the fire, close it, add water and wait until the water boils. We are waiting for 40 minutes. If the pieces are thick and there is a lot of meat in them, then it will take an hour or a little more.

12. Step 11:

    

    We take out the finished fat and let it cool down. To make it easier to do, cook yourself something delicious - to let the bacon cool down and not eat it hot.