http://mtdata.ru/u23/photoA882/20211548966-0/original.jpg#20211548966

http://mtdata.ru/u23/photo96A7/20880767513-0/original.jpg#20880767513

Fat like everything. It can be used as a main dish or as a versatile snack. Because of its versatility, the fat has become such a popular dish that is often a no cost, no village feast. And about the Ukrainian table, even can not speak. Fat there is a national pride. Due to its popularity there are many ways to prepare this popular product. Some like it salty. Other smoked. And if pickle bacon special work is not, then Smoking is quite a different matter. However, in the presence of certain knowledge and have the skills of fat you can smoke at home.

And so to cook your bacon smoked, you need the following ingredients:

One kilogram of fresh bacon with a thickness of about five inches,
One medium size head of garlic.
A mixture of peppers.
Bay leaf,
Possible three tablespoons of soy sauce.
And of course salt around fifty grams.

The cooking method of smoked bacon.

First, you must prepare the marinade. What we have cleansed the garlic passed through chesnokodavku. Add to it salt, pepper mix and cooked us soy sauce. And thoroughly mix all of our ingredients to obtain a paste-like mass.

Prepare the fat. What fat need a good wash, dry it with a towel. Next, cut the bacon into nice smooth, comfortable and Smoking, and end-use pieces. Roll the pieces of bacon cooked us a lot. Put the cooked bacon in a container and put it in the fridge to marinate for about three you can four days.

When the fat is marinated remove it extra seasoning and lightly dry it.

After these procedures, you are ready for Smoking bacon. What is best to use oak chips or small twigs and sticks in trees of fruit species. For cooking fat you can use barbecues in stainless steel. In the grill the quality of the final product always turns out on top. While stainless steel greatly increases the service life of the device. And cleaning the grill is more simple. Time smoked on low heat for approximately thirty to forty minutes. Depending on the design of your grill and your level of training.

After the Smoking process, the fat should rest for a couple hours. After which it you can consume. The remaining chilled the fat is placed in bags and fits in the fridge for later use as snacks.

You can also recommend the choice of fat to use the fat layers and the best of the peritoneum. There it is more delicate and often with layers as you need for a good smoked bacon.

source - http://vkusnaiaeda.ru/retsept-kopchenogo-sala/