Lard in onion skins with liquid smoke at home

One way to smoke lard is to use liquid smoke. Its main advantage is ease of use and the possibility of quick cooking right in the apartment without a smoking machine. The recipe for lard with liquid smoke is very simple, unlike the traditional smoking method.

When using a flavoring agent, the pork layer takes on the smell of a fire.

How to use liquid smoke for lard

In essence, it is a fragrant flavoring additive that gives the products a smoked smell. It is a water condensate of smoke formed after burning wood chips, purified from harmful substances.

To make lard with liquid smoke, the latter is added to the marinade or brine in a small amount. The result is an imitation of a smoked product, which outwardly practically does not differ from the real one.

How to cook lard with liquid smoke

Choose fresh pork for smoking. Chunks of meat, such as brisket, work best.

Peppers (allspice, black, red), cloves, bay leaves, garlic are usually used as seasonings.

Onion peels are added to obtain a beautiful shade. It is pre-rinsed with cold water.

You can smoke fat with liquid smoke in different ways, namely, in a cold or hot way.

It is recommended to pre-clean the pork with a knife and cut into pieces no more than 5 cm thick. Washing is not recommended, only to remove the chips that have fallen during the felling, scrape and wipe. The skin is usually not cut.

How to smoke lard with liquid smoke

To smoke 1 kg of lard in liquid smoke at home, you will need the following ingredients:

• water 1 l;
• onion husks - 2 handfuls;
• flavoring - 6 tbsp. l .;
• salt - 6 tbsp. l .;
• bay leaf - 2 pcs.;
• garlic to taste
• peppercorns (black and allspice), ground red - to taste.

Step by step cooking:

1. Pour water into the container, salt, add flavor, stir. Put allspice and black peppercorns, husks, bay leaves.
2. Cut a piece of bacon into several parts, place it in a saucepan, which is not a pity, since it will stain. Pour with brine, boil. Then reduce heat to low and cook for 50 minutes.
3. Chop the garlic on a grater.
4. Remove the bacon boiled with liquid smoke from the pan, wipe with a towel, and let it dry. Grate with spices mixed with minced garlic. Put in the freezer.

Sprinkling lard with spices promotes longer storage

How to salt lard with liquid smoke

Would need:

• pork with layers - 0.5 kg;
• water - 1.5 l;
• aromatic seasoning - 1 tsp;
• onion peel - 1 handful;
• fine salt - 6 tbsp. l. without a slide;
• garlic - 2 cloves;
• peppercorns;
• bay leaf - 2 pcs.;
• carnation.

Thanks to the onion skins, the finished dish will have a pleasant smoky appearance.

Step by step cooking:

1. Cut the pork into 3 pieces.
2. Boil water in a saucepan. Put onion peel, lower it to the bottom with a spatula.
3. Add peppercorns, cloves, bay leaves and salt.
4. Boil over low heat for 5-7 minutes under a lid. The water should be colored and take on an intense color.
5. Then chop the garlic together with the skin rather coarsely and send to the pan.
6. Pour in a teaspoon of flavor, stir.
7. Put the pieces in the brine so that they are at the very bottom, under the onion skins.
8. Cover, cook over low heat for about 5 minutes.
9. Leave to cool in brine overnight.
10. The next day, remove the pieces from the pan.
11. If desired, you can roll in spices.
12. Place in a bag and put in the freezer.

Cold smoked lard in liquid smoke

Cold smoking lard with liquid smoke at home consists in processing with an aromatic addition of salted bacon. First, you need to salt the pork pieces with layers.

2 kg will require 8 tbsp. l. salt, 4 heads of garlic, 20 g of ground black pepper.

Step by step cooking:

1. Cut the garlic into rather thin slices, make cuts in the pieces of pork, stuff them.
2. Mix the spices. Additionally, you can add cardamom.
3. Grate the pieces with this mixture, place in a saucepan, cover with garlic slices, press down. Leave in the kitchen for 24 hours. Then send it to the refrigerator for 4 days so that it is salted.

Then you can proceed to the processing with flavoring. First you need to prepare the brine. 1.5 liters of water will require 150 g of salt, two handfuls of onion husks, 3 bay leaves, 10 g of a mixture of peppers. Boil water, add all ingredients and cook for 5 minutes. Then add 60 ml of liquid smoke.

Smoking procedure:

1. Put pieces of salted bacon in a saucepan.
2. Pour in the brine with flavoring.
3. Leave on for 10-12 hours.
4. Get the lard, let it dry.
5. Rub with pepper.
6. Put in bags and put in the freezer.

With the cold method of smoking, there is no process of cooking lard

Smoked bacon in a slow cooker with liquid smoke

To cook in a multicooker, you will need 0.5 kg of brisket and the following ingredients:

• flavoring - 6 tbsp. l .;
• ground red pepper;
• salt;
• seasonings to taste.

Step by step cooking:

1. Pour salt and other seasonings of your choice into a saucepan, add half of the aromatic seasoning (3 tablespoons).
2. Cut the pork into 3 parts, put the skin side down in a saucepan, sprinkle with spices and add the other half of the flavoring additive.
3. Press down with a load and marinate for 5 hours.
4. Then transfer it to the multicooker bowl along with the marinade in which it was located.
5. Set the "Extinguishing" program for 40 minutes. After the sound signal, do not remove the pieces of brisket, but leave for another hour so that they are better saturated with the aroma of spices.
6. Remove the finished product from the multicooker. You can rub it with spices. Then put it in the refrigerator.

The multicooker makes cooking even easier

Hot smoked salted lard in liquid smoke

To prepare a hot smoked product, you need to cook lard with liquid smoke. The recipe is as follows:

• water - 1.5 l;
• pork brisket - 0.8 kg;
• tea brewing - 5 tbsp. l .;
• salt - 150 g;
• bay leaf - 2 pcs.;
• aromatic seasoning - 80-100 ml;
• black peppercorns to taste.

Step by step cooking:

1. Boil water in a saucepan.
2. Remove from heat, pour tea leaves into it to add color. Let it brew. For this, 15 minutes is enough. Then strain through a fine sieve.
3. Add salt and other spices. Put on fire.
4. After boiling, add the brisket and pour in the aromatic seasoning.
5. Cover and cook for 40-45 minutes, turning occasionally.
6. Turn off the heat, leave in a saucepan to cool for 12 hours.
7. The next day, remove the pork from the pan, drain the liquid thoroughly, and put it in the refrigerator.

Hot smoked pork interlayers are obtained as cooked smoked

Storage rules

The shelf life will depend on which liquid smoke lard recipe is used. Hot smoked product must be consumed quickly. The shelf life can be extended by placing it in the freezer. If the brisket is supposed to be stored, after smoking it must be rubbed with spices, for example, a mixture of ground garlic and red pepper, wrapped in foil or placed in a bag.

Conclusion

The recipe for lard with liquid smoke is pretty simple. Even a novice hostess will cope with it and will be able to please loved ones.

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