Hot smoked bacon with cloves at home

And should we smoke the bacon? Do you like the smell of smoke on meat products? Who doesn't love him. All sorts of soy sausages are just nervously smoked in a puff when a good piece of homemade smoked bacon appears on the kitchen table. Smoked bacon is Food with a capital letter. And if it has passed all the stages of smoking through your hands, it becomes twice as expensive. Smoking lard at home implies the presence of a home smokehouse or at least a neighbor's.
If the issue with the smokehouse is resolved, then we will start preparing the product.
We divide the prepared fat into pieces at our discretion. In order to show the taste of lard to the fullest, you need to salt it in brine.
Boil the brine from water and salt on the stove, add aromatic seasonings, peeled garlic. We put the fat in a large enameled dish and fill it with brine, cover it with a lid and keep it for 2.5 weeks. From time to time, the pieces need to be turned over to improve the salting.
We take out the finished pieces, wash them and tie them with twine. For a rope, we hang the fat in a cool place for a couple of days.
Such fat is smoked on sawdust until it acquires a golden brown color.
For additional flavor, according to our recipe, the finished pieces are smeared with crushed garlic and sprinkled with red pepper.