How to smoke the bacon
Multi-purpose products are easy to replace as a main dish and a snack. These include fat, which is particularly delicious smoked. Though the high calorie foods, it is worthy of any table. If you have no experience cooking this dish yourself, use the recipes and recommendations below.
How to smoke the bacon
In small quantities this product even beneficial. The main thing – to choose the right raw materials. To Smoking in the home suitable pieces with a small layer of meat and more thick layers of fat. Such characteristics have a part with the abdomen of the pig. After selecting a commodity it is necessary to properly pickle. This can be done in 2 ways:
- with the marinade;
- no water – dry method.
The latter method is used less frequently, because it takes a long time, almost 2 weeks. For salting under any method 1.5 kg of fat you need to do the following:
- Rinse the product into strips.
- Grate the pieces with a pressure-garlic, sprinkle with pepper and Laurel leaves.
- To send raw materials into a container, soak with hot water with salt.
- After stirring pickling salt product on a shelf in the refrigerator 3-4 days.
Before you smoke the bacon, you must choose between the cold and hot method. The first is a long. When it smoked lasts for several days at a temperature of 20-25 degrees. The hearth should be arranged so that no perceptible fire, but the wood was spent just for the smoke. For this fit the sawdust out of wood. The second method is faster, Smoking it lasts not more than 50 minutes immediately after burning wood on the coals. In addition to the 2 ways there is one. This imitation of Smoking, where to cook the bacon not only in a smokehouse, and pickle with onion skin.
How long to cold smoke the bacon method
This method is slow, because when the Smoking occurs within 2-5 days. The establishment of specially prepared. To the smoker, put wood and burn it. When the fuel burns on the grate, put the pieces of meat. Smoking must occur at temperatures below 30 degrees. At night a small fire can be extinguished, and in the morning stir again and continue cooking.
A variation of this method is frequently the method using liquid smoke. It is a special smoke liquid. Instead of 4-5 days she can smoke bacon in just 5 minutes. The disadvantage of this method is damage to the digestive system of a person, so it is better to give preference to the classical method of cold.
How long to smoke the bacon smoked
If you are in doubt, how long to smoke the bacon smoked, remember the rules:
- With this method of cooking meat is much faster. The time of Smoking should be less than 50 minutes.
- The required temperature for this is around 50-60 degrees. It is necessary that the product is well prokoptilas.
- If the temperature is higher, it will lead to the fact that the product will begin to broil, because of what it will turn out delicious and hard.
Bacon smoked without the smoker
In this recipe, the product does not need to smoke. It just boiled unpeeled onion. Taste and shade it is very similar to smoked. For greater impact of color it is better to take the old bow. Saucepan need more to not have to periodically turn the pieces. For preparation will need a total of 3 hours. The dish is perfect even for celebration. The ingredients needed here are:
- garlic – 4 cloves;
- lard – 0.7 kg;
- salt – 50 g;
- water – 1 l;
- allspice – 4 peas;
- onions – 4 PCs.;
Instructions on how to smoke the bacon for this recipe includes the following steps:
- To separate from the husk onions and giving it a good rinse.
- Take a pot, cover with water, add salt. Then put the peel to boil for 10 minutes.
- During this time, place in a saucepan a piece of brisket and cook for another 3 quarters of an hour.
- To turn off the gas, leave the dish to stand for 10 minutes without removing the cover.
- Combine all the spices, halve the garlic cloves.
- Ready to get fat on a plate, sprinkle it with spices, evenly spread out the garlic.
- 2 hours to send bacon in the freezer, wrapped with foil before doing this.
How to smoke bacon in the smoker
For those who work in the home has a lamp, you will need the following recipe. Ingredients:
- fat – 4 kg;
- garlic – 1 clove;
- ground black pepper – 2 tbsp;
- peas of black pepper – 5 packs;
- Bay leaves – 1 package;
- dill – 1 bunch;
- table salt – 0.5 kg.
Here are instructions on how to cook bacon in the smoker:
- Grind until smooth Bay leaf and gorshkovym pepper. Then enter the salt, fennel and crushed garlic.
- Fat to prepare cut into strips the same width, RUB a mixture of spices each.
- In a cardboard box to pour a layer of salt and pepper, then put them on the fat layers, sprinkling each with salt. Put the lid and heavy oppression. Send box in a cool place for 3 days.
- After the deadline to hang the pieces in a well-ventilated place for easy drying.
- To the smokehouse to fill small chips, put the pan under water and other substances to start a fire.
- Next, distribute the bacon pieces on a grid with small gaps in the smoke to reduce the level to medium and top cover.
- After 20 minutes, move the finished product to an open area and leave for a day. Remember, how long to smoke the bacon in the smoker: in General it should not exceed 50 minutes.
How to smoke bacon in a cold way
In this recipe, the method is cold-smoked. First you need to prepare the ingredients from the following list:
- salt – 0,5 kg;
- Bay leaf;
- black pepper;
- garlic – 4 cloves;
- fat – 1.5 kg;
- water – 5 liters
The whole process includes the following steps:
- Rubbing cut pieces of the main product, spices, salt and crushed Bay leaf. Send to 3-5 days on the shelf of the refrigerator.
- To light the smoker. Maintaining the temperature 20-30 degrees to smoke the meat 2 to 3 days.
- At the end of the Smoking to verify that the color should be brown.
The smoked bacon in the smoker with liquid smoke
The last method of home Smoking is not the most useful, but still used. Products are needed are:
- fat – 3 kg;
- salt – 0.1 kg;
- onion peel – 0.1 kg;
- garlic – 1 clove;
- water – 1.5 l;
- : coarse-ground black pepper – 15-20 grains;
- spicy adjika – 1 tsp.;
- Bay leaves – 5 PCs.;
- liquid smoke – 6-10 ml
Cooking at home is as follows:
- Lard to his underwear scraping a knife to cut into portions.
- Boil water, throw into it the pepper, peel, Bay leaf, crushed garlic and salt.
- Again boil the brine, then pour the liquid smoke, download meat.
- When the broth again boils, cook another 5 minutes, then turn off the heat and the South cooling.