You will need
    • smokehouse
    • hooks for fat
    • the capacity for pickling
    • storage capacity
    • firewood from deciduous trees
    • sawdust (hardwood)
Instruction
1
First you need to add salt to the fat. Cover them thickly with salt, and place in a container, cover with a cloth. If you close tightly, the fat may acquire an unpleasant odor and deteriorate.
2
Salted fat fast in 5-6 days it will be ready. Rinse off excess salt and Pat dry. Can put on the hooks and hang in the smokehouse.
3
Smoke better in a cold way. In the processing of smoke does not raise the temperature more than 20-30 degrees.
4
The smoker is done as follows: construct the furnace, from her dig the chimney 4-5 meters and insert the tube, over which the installed capacity for Smoking. It could be an iron barrel.
5
Secure the bacon in the smoker.
6
Copts deciduous breeds of wood and sawdust. The wood fire with one hand, so as not to create heat. Put wet sawdust (pre-soaked in water).
7
In two days the fat will be ready. At night, smoke can stop.
8
Store the product in the cellar, in a wooden vessel or suspended in canvas bags.
9
Smoking hot method is characterized in that the temperature of the smoke increases to a high level. Smoked 50-60 minutes. Salty bacon smoked has a smaller shelf life, so keep it better in the freezer.