Or fat in the store, are you completely confident as products? After all, very often the natural processing process smoke is replaced by the use of artificial flavors providing products with the necessary taste and color. And this is not always useful for health. Therefore, many began to think about how to smoke fat at home. Having a nursery or cottage, you can easily build a device, having studied the necessary literature. Although there are now on sale there are special smokers, allowing you to adjust the time and temperature. In any case, tips, how to smoke fat, you will not hurt. Adhere to our recommendations and prepare delicacies from natural products for the whole family.
Ways how to smoke fat in smoking
All types of smoked are divided into two types: hot and cold. When using the first method, you will receive a finished product "with a smoke" in just one or two hours. Hot smoking makes it possible to carry out a process much faster due to the high temperature of the "vapor". If you have a homemade smokehouse with a temperature setting, then select 50-65 degrees. The time will depend on the volume of the treated sala. The more thicker pieces, the longer the process of thermal "extension" should be. The only minus will be a short shelf life of ready smoked smoked. This can be corrected if you decide to work according to the second method. How to smoke fat cold method? By reducing the temperature to 20 degrees and, accordingly, increasing the time (from one day to several days), you will receive delicacies that can be stored much longer. This is due to the fact that any products (fish, meat, fat) lose a large amount of moisture due to prolonged impregnation smoke. The cold method is most often used at home smoked in the warm season. Hanging anything in the future, you will provide your seven wonderful delicacies for a long time, not experiencing that they can spoil.
Important secrets how to smoke fat
A prerequisite for smoking any products is a pre-saline. First, it will give smoked need the desired taste. Usually, various spices and herbs are used at the stage of operation, which are rubbed by the prepared pieces before treating the salt mixture. Secondly, with a long cold smoke, the product can simply "rotten". Therefore, the treatment of salt is carried out in any way, but in a certain sequence: rubbing, baking, placing into the solution. Other mandatory conditions in the smoking process is temperature control. Start with weak smoke, gradually increasing saturation. In no case cannot be immediately installed on your adjustable smoke temperature. There are different smoking recipes. Salo, prepared by the proposed description, gentle and fragrant. Try!
Simple recipe like smoking fat
- Cut the fat (half a kilogram) into pieces of about the same size (10-15 cm x 25-30 cm). The thickness must be no more than 5-6 cm.
- Sutitate pieces of crushed garlic (two teeth), ground black pepper (two chain. Spoons), dry mustard (half of the chain. Spoons) and broken laurel leaves (5 pcs.).
- A glass of coarse salt mixed with three tablespoons of boiled water. Some of this mass lay on the bottom of the plastic container, and then from above - fat. The upper layer is the remaining salt mixture. We carry out three days in the refrigerator.
- The salted fat needs to be rinsed with water, and then lay the smokehouse on the grille. So that the product is not covered with soot, wrap the pieces of gauze.
- Set the temperature by 55-60 degrees. After 45-50 minutes, Salo is ready. Drink on health!
