Composition / ingredients
Cooking method
Since the bacon is ready for smoking, it remains to prepare the smokehouse. By the way, I recommend using branches of fruit trees - this way the snack will become even more fragrant.
We hang the pieces of bacon on hooks (or put them on the grill - depending on the design of your smokehouse). The first 7-10 minutes should be smoked at maximum temperature, then it is necessary to reduce the heating to medium.
We smoke lard for 1-1.5 hours. The time depends on how well salted the fat is. If it has been salted for a long time, it will take less time to smoke.
We remove the finished fat from the smokehouse and wait for it to cool completely. Then rub the lard pieces with garlic and your favorite spices.
We cut the finished fat into thin plates and help ourselves, and put the rest in the freezer for storage.
Eat for health!
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
- Garlic - 143 kcal/100g
- Spices dry - 240 kcal/100g
