Smoked lard

A lot of people like to eat natural smoked meat or lard. But it is not always possible to buy such a product, as our stores are full of products, «smoked» using chemistry. For those who ever did it, is not difficult to distinguish genuine product from the one painted with a special chemical solution, and «smoked» by other chemical solution. It is healthier not to consume such products.
I propose a delicious recipe of smoked lard. Thath`s how you can marinate any other meat products.

PREPARATION

Boil water with bay leaf, pepper, barberry and basil. Let it boil for 15 minutes over low heat. Remove the bay leaf. Cool to 40 ℃. Dissolve salt in water. Put in this marinade prepared pieces and let them stand in the refrigerator for 4 days.
Before smoking, remove the pieces from the marinade and dry well using paper napkins, for example. Then you need to tie up the meat with a linen cord. Often we soak it tightly in cheesecloth.

For smoking we need a special buzharnya. Better use firewoodof of fruit trees. Ideally — from cherry and pear. Plum and walnut will have bitter taste.
Firewood are cut into small bricks and soaked in water for half an hour. This is necessary to ensure that they are not burned, but flicker and smoke.
Spread pieces on the grid of buzharnya or hang on hooks so that they do not touch each other. And then — at least 6 hours of smoking.

Since for one piece of bacon or one barrel no one will fire buzharnya, so usually 5-6 kgs of products are prepared. And then after cooling and proofing for 3-4 hours, the pieces can be packed in cling film and freeze. If necessary, simply defrost and eat — very convenient.

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