Lard in onion skins with liquid smoke at home

One way to smoke lard is to use liquid smoke. Its main advantage is ease of use and the possibility of quick preparation right in the apartment without a smoking apparatus. The recipe for lard with liquid smoke is very simple, unlike the traditional smoking method.

When using a flavoring agent, the pork layer takes on the smell of a campfire.

How to use liquid smoke for lard

At its core, it is an aromatic flavoring additive that gives products a smoked smell. It is a water condensate of smoke, purified from harmful substances, formed after burning wood chips.

To make lard with liquid smoke, the latter is added to the marinade or brine in a small amount. The result is an imitation of a smoked product, which in appearance is practically no different from the real thing.

How to cook lard with liquid smoke

For smoking, you should choose fresh pork. Cuts with layers of meat, such as brisket, work best.

Pepper (allspice, black, red), cloves, bay leaf, and garlic are usually used as seasonings.

To obtain a beautiful shade, add onion peels. Pre-rinse it with cold water.

You can smoke lard with liquid smoke in different ways, namely cold or hot.

It is recommended to first clean the pork with a knife and cut it into pieces no more than 5 cm thick. It is not recommended to wash it, just remove the wood chips that fell during chopping, scrape and wipe. As a rule, the skin is not cut off.

How to smoke lard with liquid smoke

To smoke 1 kg of lard in liquid smoke at home, you will need the following ingredients:

• water 1 l;
• onion peel - 2 handfuls;
• flavoring – 6 tbsp. l.;
• salt – 6 tbsp. l.;
• bay leaf – 2 pcs.;
• garlic - to taste,
• peppercorns (black and allspice), ground red - to taste.

Step-by-step preparation:

1. Pour water into a container, add salt, add flavoring, and stir. Add allspice and black peppercorns, peels, and bay leaves.
2. Cut a piece of bacon into several pieces and place it in a pan, which you don’t mind, as it will color. Pour in brine and boil. Then reduce heat to low and simmer for 50 minutes.
3. Grind the garlic on a grater.
4. Remove the lard boiled with liquid smoke from the pan, wipe with a towel, and let dry. Rub with spices mixed with chopped garlic. Place in the freezer.

Sprinkling lard with spices promotes longer storage

How to salt lard with liquid smoke

Required:

• pork with layers – 0.5 kg;
• water – 1.5 l;
• aromatic seasoning – 1 tsp;
• onion peel - 1 handful;
• fine salt – 6 tbsp. l. without slide;
• garlic – 2 cloves;
• peppercorns;
• bay leaf – 2 pcs.;
• carnation.

Thanks to the onion skins, the finished dish will have a pleasant smoky appearance.

Step-by-step preparation:

1. Cut the pork into 3 parts.
2. Boil water in a saucepan. Place onion peels and lower them to the bottom with a spatula.
3. Add peppercorns, cloves, bay leaf and salt.
4. Boil over low heat for 5-7 minutes, covered. The water should become colored and acquire an intense color.
5. Then chop the garlic along with the skin quite coarsely and place in a saucepan.
6. Pour in a teaspoon of flavoring and stir.
7. Place the pieces in the brine so that they are at the very bottom, under the onion skins.
8. Cover with a lid and cook over low heat for about 5 minutes.
9. Leave in brine overnight to cool.
10. The next day, remove the pieces from the pan.
11. If desired, you can roll in spices.
12. Place in a bag and put in the freezer.

Cold smoked lard in liquid smoke

Cold smoking of lard with liquid smoke at home involves treating it with a flavorful additive of salted bacon. First you need to salt the pieces of pork with layers.

For 2 kg you will need 8 tbsp. l. salt, 4 heads of garlic, 20 g ground black pepper.

Step-by-step preparation:

1. Cut the garlic into fairly thin slices, make cuts in the pieces of pork, and stuff them into them.
2. Mix spices. Additionally, you can add cardamom.
3. Rub the pieces with this mixture, place in a saucepan, cover with garlic slices, and press down. Leave in the kitchen for 24 hours. Then put it in the refrigerator for 4 days to salt it.

Next, you can proceed to processing with flavoring. First you need to prepare the brine. For 1.5 liters of water you will need 150 g of salt, two handfuls of onion peels, 3 bay leaves, 10 g of a mixture of peppers. Boil water, add all ingredients and cook for 5 minutes.Then add 60 ml of liquid smoke.

Smoking order:

1. Place pieces of salted bacon in a saucepan.
2. Pour in the brine with flavoring.
3. Leave for 10-12 hours.
4. Take out the bacon and let it dry.
5. Rub with pepper.
6. Place in bags and place in the freezer.

With the cold smoking method there is no process of cooking lard

Smoked lard in a slow cooker with liquid smoke

To cook in a slow cooker you will need 0.5 kg of brisket and the following ingredients:

• flavoring – 6 tbsp. l.;
• ground red pepper;
• salt;
• seasonings to taste.

Step-by-step preparation:

1. Pour salt and other seasonings to your taste into the pan, add half of the aromatic seasoning (3 tbsp.).
2. Cut the pork into 3 parts, place it in the pan skin side down, sprinkle with spices and add the other half of the aromatic additive.
3. Press down with a weight and marinate for 5 hours.
4. Then transfer it to the multicooker bowl along with the marinade in which it was located.
5. Set the “Extinguishing” program for 40 minutes. After the beep, do not remove the pieces of brisket, but leave them for another hour so that they are better saturated with the aroma of spices.
6. Remove the finished product from the multicooker. You can rub it with spices. Then put it in the refrigerator.

Cooking becomes even easier in a slow cooker

Hot smoked salted lard in liquid smoke

To prepare a hot smoked product, you need to cook lard with liquid smoke. The recipe is as follows:

• water - 1.5 l;
• pork belly – 0.8 kg;
• tea leaves – 5 tbsp. l.;
• salt – 150 g;
• bay leaf – 2 pcs.;
• aromatic seasoning – 80-100 ml;
• black peppercorns to taste.

Step-by-step preparation:

1. Boil water in a saucepan.
2. Remove from heat and add tea leaves to add color. Let it brew. 15 minutes is enough for this. Then strain through a fine sieve.
3. Add salt and other spices. Put on fire.
4. After boiling, add the brisket and pour in the aromatic seasoning.
5. Cover with a lid and cook for 40-45 minutes, turning occasionally.
6. Turn off the heat and leave in the pan to cool for 12 hours.
7. The next day, remove the pork from the pan, let the liquid drain thoroughly, and put it in the refrigerator.

Hot smoked pork layers come out as boiled-smoked

Storage rules

Shelf life will depend on which liquid smoke lard recipe is used. The hot smoked product must be consumed quickly. The shelf life can be increased by placing it in the freezer. If the brisket is going to be stored, after smoking it should be rubbed with spices, for example, a mixture of ground garlic and red pepper, wrapped in foil or placed in a bag.

Conclusion

The recipe for lard with liquid smoke is quite simple. Even a novice housewife can handle it and will be able to please loved ones.

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