Fast smoking of lard

We will smoke the fat immediately - without preliminary pickling and salting. A piece of fat is washed, we remove excess moisture with paper towels.

Now we rub the fat from all sides with salt, ground black pepper (preferably fresh ground), favorite spices (for example, my husband and I prefer curry, but you can take any others - to your taste).

We are preparing a smokehouse. We put a few handfuls of alder sawdust in it - with them the fat will become very fragrant. We put the smokehouse on the fire.

We place the fat on the grill (or hang it on a hook). We smoke the fat for 20 minutes on moderate heat, after which we add firewood to increase the heating. Steam (not smoke) should come from the smokehouse tube.

We smoke the fat on high heat for another 20 minutes, after which it can be removed from the smokehouse.

Have fun gatherings in the fresh air!