Dry salting of lard for smoking - a recipe for how to salt lard for smoking at home.
Salting lard is the first important step in preparing a delicious smoked product. The final result largely depends on how correctly and efficiently the salting is done. This recipe is for those who want to master home smoking, but do not know how to salt lard for smoking.
Buy pork loin from a freshly slaughtered pig at the market. If the slaughter was done a couple of days ago, then you can immediately start salting, and if the lard is still “alive”, i.e. resembles jelly, leave it for at least one day to harden.
Next, cut the thick lard with thin layers of meat (this is what a loin looks like) into rectangular identical pieces and rub thickly with salt.
Place the lard in a large jar or pan for salting. When you place the product in the container, do it with the skin side down. Fill the spaces between the pieces of loin with salt. High-quality salting of lard will require at least twenty days.
After this, remove the lard from the jar and clean it of salt.
Smoke the lard over a gentle smoke for 5-10 days. The longer the smoking time, the longer the lard can be preserved. It is considered completely ready when it is covered with a dark golden crust. Ready smoked lard can be grated with pepper and/or chopped garlic.
As you can see, salting lard for smoking, although a critical step, is not difficult to do. Salting, like smoking lard, can be done easily and simply at home.This delicious, smoky lard goes very well with jacket potatoes and pickles.
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