You will need
    • 500 g pork fat (fresh);
    • salt;
    • a bag of gelatin;
    • seasonings (to taste);
    • liquid smoke;
    • chips alder.
Go to the store and select a piece of bacon. It would be better if there will be a lot of meat layers. The smoked product in this case will turn out tastier.
Take purchased fat and clean it. Remove avetranesi. To do this, just scratch it with a knife. Cut bacon in small pieces.
Salt fat. Salt to do this, choose coarse. The iodized will not work, but sea salt, for Smoking, will be very good. Carefully RUB the salt in a piece of bacon.
Sprinkle with pepper. Suitable black pepper or ground red. Fat very thickly dusted with paprika. This sensitivity is not given, but the fat will acquire an attractive, appetizing appearance. Black pepper pour a lot not, will be sufficient and a small amount. You can sprinkle the bacon with spices and aromatic herbs. You can use any. Thyme, sage, rosemary, oregano, or nutmeg. Each of the herbs will add to the finished product its own unique fragrance. Garlic (3-4 cloves) will fit too, you just need to pre-chop.
Leave the processed fat in a cool place for a day or two, no more. It needs to lie down.
12 hours before beginning the Smoking process, take the bacon and coat it with liquid smoke. This can be done with a brush.
In a bowl of cold water, put the gelatine. When it is well nabuhnet, put the bowl on fire and stir, heat until then, until the gelatin is dissolved. Add the red pepper.
Put the bacon pieces into the hot gelatin mixture for 2-3 minutes.
In the convection oven (on the bottom) put the alder chips (Apple chips). Moisten it with water.
Lay the bacon on the grill aerogrill. The temperature set at least 65 degrees. Smoking fat two-three hours. Periodically check the condition of the product. If you need to, again, treat the surface of the fat gelatin.
Remove the finished bacon from the grill. Cool. The product is ready for use.