Lard in a Smokehouse
Description
The recipe won't take much time. Here is a recipe for smoking pork fatback. Prepare the smoker — put soaked alder wood chips in it, set up the rack, and start a fire. Hang pieces of washed and dried salted pork fatback on the rack. When the firewood has burned down a bit and coals have formed, place the smoker on top of them. Cover it with the lid and smoke for about 50 minutes. Then you can remove the finished product and serve it at the table. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the salo in advance. Dry salting is very simple: make cuts in the piece of salo, rub it generously with salt, and refrigerate for 3 days.
- 2
Step 2
Rinse the lard to remove excess salt and air-dry for half an hour.
- 3
Step 3
For this recipe you will need alder wood chips. Soak them in water for 10–15 minutes, then spread them on the bottom of the smoker.
- 4
Step 4
Hang pieces of fatback on hooks on the rack and light a fire. When the wood has burned down a little and coals have formed, place the smokehouse on them. Cover it with the lid and smoke for about 50 minutes. Then you can remove the finished product and serve it at the table.