Advice 1: How to pickle bacon for Smoking

It is important not only to be able to choose the bacon for Smoking, but you also need correctly and in advance to prepare it. The taste of the final product depends on the thickness of a piece of bacon, its freshness, the presence of streaks of meat and of spices applied in the preparation of bacon for Smoking.
How to pickle bacon for Smoking
You will need
    • 1 kg of fat;
    • 3 tablespoons salt;
    • 50 grams of garlic;
    • ground black pepper;
    • black pepper
    • Bay leaf
    • cooking string.
Wash thoroughly the pieces of fat, wipe dry. With a sharp knife cut it into roughly equal pieces with a width of 5-6 cm and a length of 10-12 cm Trimming of fat, do not discard.
Peel, wash garlic and RUB the half on a fine grater. The second half cut lengthwise into thin slices. Mix salt with ground black pepper. Add grated garlic, stir. The garlic will provide juice and salt is partially dissolved. Carefully coat each slice of bacon with the resulting mixture.
Lard fat garlic. To do this, with the fleshy side of a piece of a deep cut, just rotate the knife to bare the cavity. Push into the hole clove of garlic. Every piece of fat lard 5-6 plates of garlic. Connect the two piece of bacon so that the tenderloin was on the inside and skin outside. Between the slices, put a few peas black pepper and Bay leaf. Tape double pieces of thread.
Take the saucepan. On the bottom sprinkle a little salt and tightly lay paired pieces of bacon so that the skin was on the top and bottom. Try to keep between the pieces of fat there were no gaps. The gaps fill in with scraps. Sprinkle with the salt. Cover with fat gauze, top lay a plate and put the yoke. Leave in the fridge overnight. More than a day to keep the fatprepared for Smoking, is not recommended, as it will take in a lot of salt. Fat when smoked will mytopics, and the final product will be very salty.
The fat should be soft, smooth with sandpaper on one side and small streaks of meat on the other. It should be easy, effortless protectice tip of a knife.
Useful advice
For Smoking it is best to take fat meat with large veins. Perfect brisket.

Pick seasonings to taste. You can use cloves, mint, red pepper - someone like that.

Before Smoking remove the excess salt, otherwise the end product can turn out too salty. If fat waited smoked more than a day, then its just rinse and wipe dry.

Advice 2 : How to cook bacon

The Smoking process gives the bacon its distinctive pleasant smell, protects it from damage, improve the taste and appearance. This is an excellent appetizer, which prevents rapid intoxication, and the gastric mucosa protective layer. During epidemics the fat creates additional antiviral barrier. Bloat fat is not difficult, it is sufficient to have a supply of pork and a homemade smoker.
How to cook bacon
You will need
    • 1.5 kg of fat;
    • smokehouse;
    • chips
    • sawdust.
    • For the brine:
    • 1 liter of water;
    • 160 grams of salt;
    • 5-10 bayberry;
    • 3-4 PCs Bay leaf;
    • 4 PCs cloves;
    • 3 cloves of garlic.
For Smoking please use the lard with layers of meat. Fresh fat clear of soot and cut into pieces about 10 cm in width and 20 cm in length. Smoking should only be pre-salted fat. The most common dry and wet Ambassador.
When dry salting is carefully RUB the pieces on all sides with salt, garlic and spice enhances the taste and aroma of fat. Keep the skin also got a sufficient amount of the brine mixture. Carefully pour salt possible cuts or notches in fat, as in them there is accumulation of harmful bacteria. Lay the bacon pieces tightly in a bowl, the bottom of which pour a layer of salt. Each row also sprinkle with salt. Cover dishes with parchment paper and proclivity not less than 20 days. Periodically turn the fat, pour the separated brine. The finished pieces are clear from the salt, rinse in warm water and then hang for 1-2 days for drying.
In wet salting, prepare the brine - boil water with salt, add the aromatic herbs and peeled garlic. Salo put in a bowl and pour brine, cover, and soak for two weeks. From time to time turn the pieces to improve the Ambassador. Ready fat wash, tie a rope and hang in a cool place for 1-2 days.
Put the salted fat on the grill skin-side down. Fat smoked for 40 minutes at a temperature of 90 degrees. The smoked bacon should have a pleasant Golden color and a wonderful aroma. To give the fat original flavor and taste, add to the wood in the smoldering Bay leaf, peel onions or twigs of rosemary. Don't forget that the wood in the Smoking process should be intensively smolder, not burn with a bright flame, producing no smoke. This can be achieved by using sawdust, shavings or chips coarse fraction.
Ready bloated pieces of oil crushed garlic and sprinkle with red pepper. Eat with black bread, onions, dill and garlic. Do not freeze smoked products, because after defrosting they lose their flavor and aroma.
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