Salting lard, smoking - recipe

IS-MC412S01

1. For salting, the bacon must be cut into pieces 10 cm wide, the thickness of the bacon must be more than 2.5 cm, the length can be any, depending on the size of the enameled salting dish. Rub the bacon on all sides with a mixture of salt and pepper.
2. Pour 5 mm thick salt on the bottom of the container, lay pieces of bacon so that a gap of 5-10 mm remains between the pieces and the side walls. After laying one layer of lard, cover all gaps and lard with salt, and then lay out a new layer. Several bay leaves can be placed between the layers. After laying the last layer of bacon, cover it with salt.
3. Choose a plate according to the size of the container, cover and put under the load for a day. You can use a 3 liter can of water.
4. The next day, remove the load, mix the bacon, cover and refrigerate for another 5 days. Periodically, the lard needs to be mixed for even salting. After 5 days, remove the bacon from the bowl. Rub with a mixture of peppers and garlic.
5. Put the bacon on the grid of the steamer, pour 0.5 l of water down and add 50 ml of liquid smoke to it.
6. Select the BAKE program and set the cooking time to 50 minutes.