Fat is very tasty and useful product. It is eaten in any kind: crude, fried, boiled, melted, smoked or salty. Besides, they can reserve for the future. How to store smoked fat? There are many recommendations.
It is required to you
- - one kilogram of fat;
- - 30% saline solution;
- - 50 grams of gelatin;
- - chili powder;
- - 130 grams of salt.
Instruction
1. For preparation of 30% saline solution connect 50 grams of gelatin and chili powder with one liter of water, carefully mix.
2. For brine making connect one teaspoon of granulated sugar, 130 grams of salt, 0.3 teaspoons of food saltpeter to one liter of water.
3. Take fat with a skin (thickness of a skin has to be not less than 1.5 centimeters), smooth out it, then lower in a salt brine and take in it fat several hours.
4. Then take out fat from a brine and put in the glass or enameled pan a skin down.
5. Fill in fat with a cold brine which you prepared from water, salt, granulated sugar and saltpeter in advance.
6. Keep in a cold brine fat at least eight days in the cool place which temperature shouldn't be less than +4 degrees of Page.
7. After eight days of endurance get fat and drench it with abrupt boiled water.
8. Make solution for this purpose connect and carefully mix water, gelatin and paprika (to taste) and ship in this hot (65 degrees C) solution fat.
9. Take fat not less than half an hour in solution from gelatin, water and paprika, and then take out and dry so that excess moisture flew down.
10. Prepared cold-process smoking (20-25 °C) by smoke within a day.
11. Spread out smoked fat in sacks and suspend it or put in a wooden box with sawdust.
12. You store smoked fat it isn't dependent on a way of smoking always in the dry, cool and well aired room at temperature condition from +3 to +8 degrees.