Composition / ingredients
Cooking method
To begin with, we will salt the fat. To do this, I wash it with cold water. Pour a layer of salt on the bottom of the pan, rub each piece with salt, put the meat in layers in the pan. Each subsequent layer is sprinkled with salt. Cover the pan with a lid, set the oppression and send it to the refrigerator for salting. This process will take us from 10 to 14 days.
After waiting for the prescribed time, we wash the products in warm water. Let it dry and tie each piece with a thread, forming a loop for the hook. We hang the pieces of fat outside in the shade so that all the moisture completely evaporates. This will take 5-6 hours.
We put the chips in the smokehouse, adjust the temperature within 40 degrees and smoke the fat for about 10 hours. We allow the products to erode in a well-ventilated room for 24 hours.
Cut the fat into thin slices and help ourselves.
Bon appetit!
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
- Salt - 0 kcal/100g
