Salo in russian (smoked)

1 serving


speck with thickness of not more than 4-6 cm is grated with a salt mixture taken in the amount of 4% of the raw material weight and maintained during a day at the temperature of not more than 4 ° s. Upon completion of holding, the raw material is put into a vessel for wet salting. speck is poured with brine and kept in it for 7-10 days. after salting, the speck is washed with water (20 - 25 ° c), tied with twine, dried for 2- 3 hours, then sent to a smoking chamber and smoked for 4- 6 hours at a temperature of 30 - 50 ° C. After heat treatment, the smoked lard is cooled.