Smoking: 3 recipes for preparations for the winter

Hot smoked goose or duck.

Poultry (duck or goose) prepared according to this recipe has a high taste and can be stored for a long period. It can be served at the holiday table without additional processing. Such delicious smoked poultry meat is also used to prepare all kinds of salads, canapés and sandwiches.

Smoking meat in a smokehouse at home: homemade smokehouses, structure and methods of smoking.

Categories: Meat for future use

Tags: Smoking, Smoking meat

Smoking, the basics of which we will now tell you, allows meat products to be preserved for a very long time. At the same time, any product becomes very piquant in taste and pleasant in smell. You can smoke hams, brisket, sausages, lard, poultry carcasses and any fish. Only large pieces of meat or fish are suitable for smoking - the juiciness of the final product depends on this. If you take meat or lard in small pieces, they will dry out and become tough under the influence of smoke.

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

Categories: Meat for future use, Salo

Tags: Smoking

Everyone knows the recipe for making smoked lard at home in Transcarpathian and Hungarian villages: from old to young. Smoked lard and pork legs hang in the “bottom line” in every home.In this recipe, we invite you to adopt our experience and learn how to make natural, tasty and aromatic smoked lard at home.