Homemade smoked lard or Transcarpathian lard (Hungarian style). How to cook smoked lard at home. Step by step recipe with photos

For cooking, ordinary solid lard 5-8 cm high is also suitable, but it is better, nevertheless, to choose pieces with meat layers. In this case, the final product will turn out not only very tasty, but also beautiful.

And how to cook smoked lard.

Sprinkle large pieces of lard with skin generously and rub them with salt on both sides and place one on top of the other in a large container (for example, a trough).

You can also put processed pork legs and other parts of the pork carcass there in the same way. We place the container with salted products in a cold room, but with a temperature slightly above zero degrees Celsius, and leave it there for up to seven days. The salt should partially melt (dissolve) and our future smoked meats should be salted.

After a week you need to prepare the marinade.

To do this, add bay leaf (5-10 leaves), black pepper - peas (5 g), finely chopped garlic cloves (5-6 large cloves) to a small amount of boiling water (1-2 liters - depending on the amount of lard). The amount of spices can be changed to suit your taste - there are no strict rules here. If you want to get a richer taste, you can use a lot of spices. Let it simmer for a few minutes and remove from heat. Now you need to wait for the marinade to cool.

Pour the previously salted lard and legs with the cooled but not strained marinade and let it brew again for seven days. During this time, future smoked meats need to be turned over and watered with the marinade that collects below several times a day.

After seven days, the lard and legs can be smoked. The smoking method is cold, never hot. In order for our smoked products to last longer, they need to be smoked for 3-4 days. The result is finger licking good!

Smoked ribs are made in the same way here. In Hungarian villages and Transcarpathia, homemade sausages, chicken legs, saltison and other meat products are also smoked.

That's the whole folk home recipe for making smoked lard in Transcarpathian or Hungarian style.

Bon Appetit everyone!!!