Smoked lard is very tasty and few people will refuse this treat. You can cook both outdoors and at home in an air grill. The method of smoking can be any, depending on preferences, both cold and hot.
Ingredients for cooking smoked lard in an air grill:
- Fat – 500 g
- Gelatin – 1 package
- Salt
- Red pepper – a pinch
- Black pepper
- Liquid smoke
- Alder shavings (gives a special taste)
- Spices (for barbecue or roasting meat)
Equipment for cooking smoked lard in an air grill:
- Air grill
- Cutting board
- Knife
- A brush for applying liquid smoke.
- Bowl
Cooking smoked lard in an air grill.
Step 1: Prepare lard
Use fresh lard with streaks of meat for cooking, preferably slightly cooled. It should be washed in water before cooking. Using a knife on a cutting board, cut the lard into the desired pieces. Note that the cooking time will be less if there are small pieces.
Step 2: Roll in spices
In a small bowl, mix salt (sea salt is good), pepper, aromatic herbs, peeled and finely chopped garlic. We rub it with a mixture of pieces of lard. Add paprika for a nice color.
Leave it in this state for 2 days in a cool place. It should soak well. 12 hours before smokingcarefully apply liquid smoke to the lard with a brush.
Step 3: Dissolve the gelatin
Completely dissolve the gelatin in cold water, then put it on the stove, be sure to stir. Add red pepper.
Dip each piece of lard into the gelatin mixture for 3 minutes.
Step 4: Smoke in an air grill
Put alder shavings in the air grill, if there is none, replace it with apple shavings. Sprinkle with water.
Now put the lard on the grill and set it to about 65 degrees. In this condition, lard is a must stay for 2.5 – 3 hours. If necessary, lard can be processed again with gelatin.
Step 5: Serve smoked lard in an air grill
Lard can be served both hot and chilled.
Bon Appetit!
Tips:
– Fat of poor quality has a yellowish tint and a loose appearance. Be careful in choosing the product.
– The smell will not appear in the refrigerator if lard is stored in a jar with a lid.
– The more herbs you add, the more fragrant the lard will be. Rosemary, sage, thyme, oregano, nutmeg.
