Smoking bacon in the oven

Do you like smoked meat? Read the recipe and cook delicious bacon! Lard is a special product, universal, which is consumed not only raw, but also smoked, salted, baked, fried. Today I want to remind you that you can smoke lard not only on the street, but also in an ordinary city apartment, for example, in the oven. Stock up on an excellent piece of bacon and cook with me!

olgaS

The author of the recipe

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Composition / ingredients

servings:

Lard

For marinade:

Water

Salt

150

Garlic

Peppercorns

Carnation

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 95 % 41 g

Carbohydrates 2 % 1 g

367 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 4 d 2 h 25 min

1. One of the important stages is the choice of fat - it should be as thick as possible (at least 2.5 cm), with meat layers. The whole piece is cut into bars about 3-5 cm wide.

2. The second stage will be the preparation of the marinade:

- pour the right amount of water into the pan, add salt, send it to the fire and bring it to a boil;

- garlic is peeled, finely chopped and sent to a boiling marinade;

- add cloves, bay leaf, peppers;

- remove from the heat and allow to cool completely.

3. Now we put the fat in a chilled marinade and leave it for 2-4 days in a cool (but not below 18 degrees!) place. During this time, the fat will absorb the necessary salt and spicy aromas of spices. Before smoking, the fat should be dried with paper towels and allowed to lie on an open work surface so that excess moisture goes away.

4. Well, now you should smoke the fat. In the oven, we put a baking sheet lined with foil on the lowest position, spread a couple of handfuls of sawdust. Turn on the temperature of 95 degrees and warm up the oven well.

Spread the fat on the grill, place it in the oven, stand for 30 minutes. Then increase the temperature to 125 degrees and cook for another 15 minutes.

Look at it! Fragrant lard with a golden crust beckons to cut off a piece!

But do not rush - the lard should be allowed to cool completely and only then served on the table.

Bon appetit!