Salting Fatback for Smoking
Description
The appetizer is prepared quickly and simply. The suggested method for salting fatback is an express recipe. For a satisfying result, choose the belly portion of the carcass. Prefer a small set of spices. Stick to the ratio of raw ingredients and salt. For smoking, choose chips from fruit trees — plum, apple, cherry.
Instructions
- 1
Step 1
Prepare the necessary ingredients. The fatback must be fresh. It is very important that it has not been frozen. You may use pork belly or fatback with meat streaks. The salt must be coarse and food-grade.
- 2
Step 2
Prepare the curing mixture. For each kilogram of pork fat, use 100 grams of salt and spices to taste. In my case, I had 1.3 kg of pork fat, so I used 130 grams of salt. Mix the salt with pepper.
- 3
Step 3
Take a spacious tray with a lid. Cut the lard into pieces so they fit freely in the tray. Sprinkle the bottom with a thin layer of curing salt mixture. Rub each piece of lard thoroughly with salt and pepper.
- 4
Step 4
Place the prepared ingredients, cover with a lid. Refrigerate for 4 days.
- 5
Step 5
When the time is up, remove the salo. Pat it dry with paper towels. Prepare the smoker and place the salo on the rack. Let it air-dry for 15 minutes so it dries out slightly, then you can start smoking. The process will take 50 minutes.
- 6
Step 6
When smoking is finished, leave the salo in the smoker for 3 hours. Then remove it and refrigerate for 4–5 hours. The salo is now ready to serve.