Smokehouse is a great way to give an aromatic hue dish. It would seem that such a product as fat, it turns out, you can eat in large quantities. After smoking, it practically does not lose weight (as in the case of conventional frying on the fire). Smoked fat - on the shoulder even the most novice cook, but it will not be superfluous to learn important nuances how to smoke fat in the smoking smoking.
Taste info Meat second meal dishes
Ingredients
- fresh fat;
- salt;
- pepper;
- seasoning.
How to cook smoked fat in smokehouse on a fire and coals
The most important ingredient for smokehouse is chip, it is it that fundamentally affects the taste of smoked product. Before you have a fire, for 40 minutes, and then for 1 hour the chip must be soaked. We bought the chip of alder in the store, but if you are gourmet, then it is better to spend a 15-minute-to-one and finely nourish the apricot chips. But sawdust or sprigs of nuts are categorically not recommended (spoil the fragrance with a tint of iodine). 
Cut freshly salted fat large cubes as in the photo, without cutting the skins. Size about 10x5 cm (thicker is already difficult to find on sale).
Abundant soda each piece with a mixture of large pepper and salt.
Divide the fire. In the photo - a mixture of firewood with finished coals. They were enough for 1 kg of sala.
Scople volume - 8 liters. The bonforable campfire must turn around, and the corners are smoldering (without open fire). Widget necessarily to save the heat. 
Chip drain and evenly distribute a layer of 1-2 cm along the bottom of the main bowl. 
Install the grille. It should be 5 cm above (no less) level of chips. 
Salo laid on the grille so that each piece has its own space for uniform impregnation smoke. 
Close the smokehouse with a lid and send to the glowing fire for 30 minutes. 
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Confine yourself with protective gloves (Believe me, with a smokehouse, the jokes are bad), gently release the first portion of steam.
Remove the smokehouse with coal and give Salu "Raise" (1-3 minutes) 
With an open lid, return the smokehouse in the corner for another 5 minutes to fully work out the chip and fry the upper crust some (it should be shy). 
As soon as the fat is covered with deep golden bronze color - remove from the fire.
Recommendations How to smoke Salo Salo in Smoke
1. We fried fat at the cottage, we have a special brick installation for smoking. But if you are in nature, the fire can be chopped by wet large birings. In 40 minutes they will not have time to "do."
2. To not wash the grid (again, if there is no household possible), it can be cleaned with an abrupt center with a stick. 
3. Take care of the liver. Salo turns out stunningly tasty and imperceptibly melts in the mouth. It is not recommended to use more than 2 pieces for 1 time.
