Fast smoked lard

14 servings
1 hour

We will smoke lard immediately - without prior pickling and salting. A piece of my lard, we remove excess moisture using paper towels. Now we rub lard on all sides with salt, black ground pepper (better than fresh grinding), our favorite spices (for example, my husband and I prefer curries, but you can take any others - to your taste). We cook a smokehouse. We put several handfuls of alder sawdust in it - with them the lard will become very fragrant. We put the smokehouse on the fire. We place lard on a grill (or hang it on a hook). We smoke lard for 20 minutes over a moderate heat, after which we add firewood to increase the heating. Steam (not smoke) should come from the chimney of the smokehouse. Smoke lard on a high fire for another 20 minutes, after which it can be removed from the smokehouse. Fun gatherings in the fresh air!