In house conditions smoked fat can be made in several ways. The simplest and fast – with use of liquid smoke. If there is no smoking shed, will help out a convection oven: its design allows to cook smoked products.
Fat needs to be able to be chosen correctly. That which is cut off from a back or sides of ink best of all will be suitable for smoking. It has to have thin meat layers, the optimum thickness of pieces – 2.5 cm. For smoking of fat it is desirable to choose a dry way of its salting.
The dry salting of fat requires the enameled pan. It isn't recommended to use tanks from aluminum or stainless steel.
Before starting salting, fat needs to be kept in water of room temperature. Fat is soaked within 9-10 hours. After that the skin will become soft, and fat – gentle. Having taken out a product, it is dried up within 30-40 minutes.
Before salting fat it is necessary to take care of existence of oppression. As cargo most often use the tanks filled with water.
Skilled hostesses know that fat will never be excessively salty: it will take in itself exactly so much salt how many it is required. Therefore you shouldn't save this bulk stock. Salting requires a black sprinkling pepper, a lavrushka, spices (for fans). Salt has to be coarse.
Fat is cut on rather narrow strips (7-10 cm). Length of pieces has to be such that they were located in a pan. Prepare mix of salt and pepper, carefully rub each piece from all directions. On a bottom of a pan fill 1.5 cm a layer of salt and make the calculation of fat so that it didn't adjoin to capacity walls, and was spaced from them not less than on 1 cm. When the first layer is laid, all cracks fill up with salt, put several laurel leaves. Then process is repeated. To make oppression, take a plate of a little smaller size, than a pan, overturn it, cover fat and put cargo. Salting time – 10 days. During this period the pieces need to be overturned, watering them with the formed brine. When fat is ready, it is taken out, cleaned from salt, dried up and start smoking. Most quicker to make smoked product by means of liquid smoke. For this purpose on 1 kg of fat take 1 l of water, pour it in a pan with high boards. Add 3 tablespoons of liquid smoke (at the rate on 1 kg of fat), 2-3 handfuls of an onions peel cleaned and the garlic cut on slices, black pepper peas. All well mix and put pieces of fat. Put a pan on a plate, bring to the boil. Cook within 40-50 minutes on slow fire. Then fat is taken out and left for half an hour that it dried. Then it is rubbed with chili powder and removed to the cool place. Smoke fat and in a convection oven. For this purpose bell pepper, garlic, 1 bag of gelatin (at the rate on 1.5-2 kg of fat), liquid smoke is required. This way it is possible to smoke both salty, and fresh fat. In the latter case it is cut small pieces, rubbed with salt and within 2 days maintained in the cool place. In 12 hours prior to the planned smoking each piece of fat is covered with liquid smoke. Before smoking in a small amount of water completely dissolve gelatin, add chili powder and for several minutes immerse fat in gelatin. In a convection oven fill sawdust and slightly sprinkle them water. On a lattice spread pieces of fat and smoke it at a temperature of 65 wasps within 2-3 hours.