How to cook smoked bacon at home

• How to cook smoked bacon at home

Wonderful recipe that will allow home and enjoy the fragrant tayaschim mouth fat. Without smoke and soot. To implement it in the conditions of the apartment is very easy, all you need to know a few secrets and abide by the right technology. But the taste is obtained simply divine, so that all the household and guests can even fingers to swallow.

1. How fat is better to take?

To prepare take already bought salted lard or prepared yourself. If you want to pickle in person, you need to expect that this process will take at least a week. Bought piece sprinkled with salt, and optionally spices garlic and sent to infuse into the refrigerator. Such a method is called dry salting, in its own juice. To prepare to taste, select a piece of pure fat or with one, two layers of meat. They get even more tasty and interesting.

2. The preparatory phase of

Salty bacon, first you need to wash under water off the excess salt. Many cooks believe that then it should be dry with paper towels dry. It is desirable, but not necessary. If you leave a little bit of moisture, fat becomes softer, better melting in the mouth and soaked smoked products, so at the request of all can be left as is. And best of all try both cooking options. Next you need in a prepared pot pour the special chips for smoking. Tastier get bacon, cooked on alder wood chips and fruit. But to your taste, you can also select and beech. Enough for one small handful each species.

3. Proper use of foil

Smoked bacon in the apartment did not get to cook perfectly, if there is no foil. From her need to cut a small square, the size of a little more than the top of the pot. Then take a deep bowl, turn over, put her foil and using it follows the shape of the plate. Thus, the foil will impromptu dish. That's it, we will put the fat, the fat and juices from it does not trickle down to the chips. This prevents excessive smoking and burning.

4. To be continued

On top of the foil need to put lattice. It can be purchased at any hardware store. Lard need to cut it into small pieces, or just make an incision to the skin. Now it should be laid down on the grill cloth. On top of the pot cover with lid that fits in size - so as not to leave gaps at the sides. But first the lower part of the cover need to roll up in foil. So all the cracks will be well closed, and the apartment will not get the smoke smell and excess. Of course faint scent will still spread around the kitchen, but it is more pleasant and will not cause inconvenience. Help advance whet your appetite.

5. Put on a plate

Put indoor pot of lard on the maximum fire. In this mode, it has to prepare 15 minutes. After that, turn off the fire and, without opening the lid, give fat brew. Prior to the full preparation should go 2:00. Fat will slowly languish and then gradually cool down. During this period, it can be taken out of the apartment to the balcony, to the smell of not much spread.

6. Finish, you can try!

After the time is up, you can get the fat out of the pan. It is still warm, so it should be put on a plate and let cool slightly. To the fat is completely present, and acquired the necessary solid condition, it is necessary to send in the refrigerator overnight (or at least a couple of hours). No cooling is also delicious, but not as much as in this period completed all the processes of smoking.