From the carcass of a slaughtered pig, the internal fat is selected and re-heated. This is done as follows. The fat is cut into small pieces and put in a deep pan. Then the pan is put in the oven and the fat of the pork begins to peretopka. At the same time, the water evaporates, and the melted fat becomes Golden, and after cooling it becomes white, similar in appearance to skimmed cottage cheese.
You can also heat the fat in another way – by frying it on the stove, stirring occasionally so that it does not burn. In this way, experts advise you to melt the fat of a boar or boar – the smell disappears completely.
Fat from the carcass of a pig older than one year, castrated boar producers, as well as wild boar and pig-you can just salt it, although it will still be hard.
Fat from carcasses of young pigs is cut into strips up to 30 cm long, up to 8 cm wide with a cut of meat up to 1 cm. The lard pieces are placed in a deep pan standing up. Before this, put a circle and thin boards on the bottom of the pan, so that the lard does not burn.
Then the lard pieces are filled with brine prepared at the rate of: 1 liter of water – 1 tablespoon of salt and sugar, 0.5 teaspoons of 5% vinegar. Then the pan is put on a slow fire, so that the fat does not absorb the brine too quickly. As soon as the fat boils, mark the time and boil it for exactly ten minutes. Readiness of fat is checked with a wooden stick (you can use a match). It should be pierced with an average effort (if it is easily pierced, it means that it has been digested, and if it is hard, it is undercooked).
By the way, try to put the pieces in the pan as much as possible of the same thickness, in this case the fat will turn out to be about the same quality.
The fat thus boiled is then spread out on baking sheets for cooling. Then the cooled fat is tied with twine and hung. This is done in order to make it dried out and slightly podelilas. Then it is salted with coarse salt.
If salting is carried out in summer and early autumn, it is necessary to protect the fat from direct sunlight, otherwise it will quickly lose its taste.
After that, the fat is hung in the shade (preferably in a draft) or in a drying chamber.
Homemade pork drying chamber
In the household, such a chamber is useful for drying, airing, drying and meat, fish, poultry, sausages, cheeses, mushrooms, vegetables, and fruits. Flies and midges will not be able to fly into such a cell.
In late autumn and winter, it is necessary to dry and dry only in a room that has a plus temperature.
Any product that you want to smoke must first be dried. It is not recommended to put frozen pieces of pork in the Smoking chamber, because in the place where it thaws to smoke faster, and where it is still frozen – much later and as a result, you can only spoil the meat or fat. Therefore, before Smoking be sure to defrost it and podvalivaet during the day.
Homemade cold Smoking unit
After podvyalivaniya aired fat is hung in the Smoking chamber of cold Smoking.
Hot smoked fat turns out to be bitter and unpleasant to the taste… but this is for an Amateur. In General, hot smoked products are not stored for a long time – up to several days, but cold smoked products can be stored for months.
Below you can see the scheme of the cold Smoking unit with cool smoke, which works on the sawdust of deciduous trees. The best sawdust for Smoking is obtained from cherry or alder.
Such fuel is prepared for Smoking as follows. A 200-gram glass of sugar is poured into a bucket of sawdust to give the smoked meat a beautiful color.
After the fat or pork meat is normally smoked, it is put in a specially prepared brine to improve the quality (1 liter of water, 0.5 tablespoons of salt and sugar, 5 cloves of crushed garlic), and slightly acidify with vinegar.
Then the fat is placed in the pan in rows, but each row is shifted with birch (peeled from the bark) brooms for better penetration of brine into the fat and left for 2-3 days.
During this time, the sharp smell of smoke and bitterness will come out of the fat, and it becomes fragrant, juicy and tender.
Fat after brine is better stored in cellophane bags and put in the freezer.