A delicious and simple smoked bacon at home

  Probably there is no other way of processing meat products and fat, which allows you to save and multiply in the finished product a wonderful taste, tender and delicious, excellent flavor, extraordinary tender and juicy consistency. Smoking bacon at home contributes to the acquisition of product a wonderful Golden brown, but – most importantly – allows long to keep cooked delicious and aromatic product. This happens because smoke, through which, and the process of processing fat, has a preservative effect, and also to a certain extent, it dehydrates and has a bactericidal effect.

  in addition to fat can be smoked any other meat product-ham, bacon, loin, sausage and other parts and products from beef, pork or lamb carcass. However, bacon is best, because it is not only delicious, but also better than all the other substances can be affected by Smoking substances. Smoking bacon at home or in any other terms is performed by processing products of smoke formed after combustion (slow, lack of oxygen), wood and sawdust.

  From or just planning to smoke the bacon at home, you should remember that the dish will turn out delicious just in case, if you choose the right used for this process the wood. And it's not only about the quality of the tree, which is undoubtedly very important, as only the wood is medium dry can give “correct” the smoke, the most suitable for the process of making smoked bacon. It is also important to choose the wood of certain breeds. For example, for ideal flavor and aroma of the final product is worth to choose the wood of fruit trees (pear and Apple trees, cherries, apricots or plums). Appetizing Golden color fat gain, if you will coptics fragrant oak, real whitewashed ash, aspen olchowy or spirit, and even more saturated color will give the smoke formed by the juniper. However, in conducting Smoking bacon at home, you must know that in addition to juniper, no other conifers for Smoking bacon is not good – they give a gentle product as not too pleasant bitter taste and the sharp tones of the smell of turpentine or of tar.

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  Very tasty dish, prepared according to the following recipe. You need to take lard (1500 grams), garlic (2 tooth.), salt (30 g.), milled grain mustard (4-5 gr.). In addition, you will need a Bay leaf (5th leaf.), ground black pepper (4 oz.) and boiled water (80 gr.). Definitely need to take care of the wood – it is best to choose alder, cherry and Apple. Fat (well, if each piece will have a solid layer) should be washed, slightly dried and cut into slices 5-6 cm thick. Further, the product can RUB crushed or squeezed garlic, generously sprinkle with dry mustard, pepper, mustard and a broken Bay leaf. At the same time should be carefully stir the salt in hot water, the resulting mass put into the container, and then to send the same chunks of fat. Stir so that the salt mass is distributed across all slices, a container of fat can be put in the refrigerator.

  the Next step, which involves Smoking bacon at home for this recipe, starts in 3-4 days. During this time, the product is well salty and soaked with spices, so it can be rinsed and sent to the smokehouse grille, the bottom of which are ignited at moderately dry, mixed with sawdust chips. Really low heat for 40-45 minutes at 45-50°C temperature of the smoke, covered with a homemade smoker and will be Smoking bacon at home.