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Grandpa always smoked lard in our bath, continue the tradition
The best gifts are edible gifts. Parents brought smoked lard from the village. I love him very much, because as a child, my grandfather always smoked lard in our bath in black, on the wood of fruit trees. It was something both lard and bath after smoking in it.
We have several recipes in our family. fat-smoking and meat. I use one every year before Easter. My husband just loves smoked lard and meat according to this recipe. On a bright holiday at an unsweetened table, guests will sweep these goodies first!
Today's edition. "Site" They will tell you how to make the best smoked food. lard Easter. It's impossible to break away!
Smoked lard Ingredients
Preparation
I also propose to learn how to prepare boiled lard according to the recipe of the abbess of the convent. Such lard can be stored in the freezer all year round, so you can immediately harvest it in large batches.
Such a smoked fat and meat will be your decoration. Easter table. Besides, as far as I know, lard in small quantities in the morning is very useful. There is no chemistry, just natural ingredients. Smoking according to this recipe will not leave indifferent both guests and households. Every piece melts in your mouth!
You tried it. smoke Or lard? If so, I’d love to see your smoking method!
We have several recipes in our family. fat-smoking and meat. I use one every year before Easter. My husband just loves smoked lard and meat according to this recipe. On a bright holiday at an unsweetened table, guests will sweep these goodies first!
Today's edition. "Site" They will tell you how to make the best smoked food. lard Easter. It's impossible to break away!
Smoked lard Ingredients
- lard
- 3-4 bulbs with husks
- 3 bay leaves
- 5-6 pcs. black pepper peas
- salt, pepper
- water
- seasoning
- garlic
Preparation
- For pickling you need to boil onions with husks in water, add bay leaf, cloves, scented pepper with peas, as well as salt and pepper. There are no proportions - we do it by eye. The marinade must be salty. My mom adds 0.5 cups of salt to 1 liter of water, but you look for yourself how much water you need to cover lard or meat. Marinade boiled about 5 minutes after boiling.
- Soak it up with meat or corn. Leave it to marinate for two days.
- After two days, pull the salco or meat out of the marinade. Dry the smoked tissue with a napkin, and then thoroughly rub dry garlic and favorite spices.
- Grated with spices and garlic lard or meat fold in a bag and clean at night in the refrigerator, so that it is soaked in aromas and then shift. freezer. Frozen lard can be thinly cut.
- That's it, smoked And lard is done. Bon appetit!
I also propose to learn how to prepare boiled lard according to the recipe of the abbess of the convent. Such lard can be stored in the freezer all year round, so you can immediately harvest it in large batches.
Such a smoked fat and meat will be your decoration. Easter table. Besides, as far as I know, lard in small quantities in the morning is very useful. There is no chemistry, just natural ingredients. Smoking according to this recipe will not leave indifferent both guests and households. Every piece melts in your mouth!
You tried it. smoke Or lard? If so, I’d love to see your smoking method!
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