Smoking recipes with liquid smoke. The traditional way to smoke with a liquid smoke. Recipe for smoked salary hot and cold smoked at home in smokehouse

Smoked people love everything. Well, or almost everything. It is hard to give up smoked chicken, ham, fish, and the usual fat look very attractive in smoked form. Not to mention the taste and smell. Basically smoked, we buy, but there are lucky who have at home or at the cottage there is a smokehouse in which you can cook everything that will do. But such lucky people are not so much. In the residents of the private sector and without this, the troubles will not be wrapped (this is from your own experience), and there is no cottage. Yes, and those that are, do not always correspond to a sufficient level of comfort.

As for the smokehouse, they constantly bump into different articles and listen to talk about the dangers of natural smoking. Ecology, they say, not that, and in smoke there are many carcinogens, and you should be able to be able to smooth different products. But for some time you can find "liquid smoke". This is the most common flavoring device that gives products the look, smell and taste of the present smoking. Around him, too, a lot of disputes about benefits and harm. No one can give a definite answer. Manufacturers (which is quite natural) argue that liquid smoke is absolutely harmless and does not contain harmful substances. Skeptics and supporters of naturalism in nutrition, convince that chemistry is chemistry. And there is nothing good in it. Without accepting an draw side, I remind you from myself to the old truth - "everything is good in moderation." Chemistry in modern products and without a "liquid smoke" is abused, and we go to the stores and buy products, knowing about it. Therefore, if you want to pamper yourself with some smoked, then you can cook it at home. In the presence of "liquid smoke", it is very simple. To begin with, just try what and how, I suggest a simple recipe. We will train on the fat. What could be easier.

Salo with liquid smoke. Recipe.

I leave Sala I leave for you. You can process anyone, with a layer or without it, soft or solid, no difference. What kind of likes it.

First you need to prepare brine with liquid smoke.

We take a liter of water and add two flavors of the onion husk to it (to give a more saturated color) and one hundred grams of salt. Salts can be taken less if the fat is strongly salted, or vice versa. Boil this mixture. Not for long. Five minutes will be enough.

Then remove the liquid smoke itself from the fire and pour itself. It takes 60-70 grams to be needed by this amount of fluid, not more. With a great desire, you can add to brine and different spices.

Salo is preferably cut into small pieces, it will be better processed. But it is not necessary to cut very finely. We put it in a saucepan (enamelled). Between slices, a few spaces must remain.

Laid thus laid fat, pour hot brine so that it completely covered it. Cover the lid and leave clock for twelve.

Withstand, this time, let out of the saucepan of fat and let him dry. Especially impatiently, they can wipe it with a napkin.

If there is a desire, you can grasp, now "smoked" fat, red pepper or a mixture "for Sala", they are fully on sale. But as for me, it is already superfluous. Although it is only a subjective opinion. That's all. Quite simple. If you like, then you can handle the "liquid smoke" fish, meat, bird. There are certain technologies there, but we will talk about them in other articles.

Smoked Salo - A tasty snack, which, unfortunately, you can't cook at home. But you can cook the fat, which will be in taste, like smoked, and at the same time you will not need a smokehouse or liquid smoke. Instead, it will be necessary to take prunes and a few more ingredients.

The fat, cooked in the onion husk, is not inferior to smoked in taste. You can not only file a soft and spicy snack, but also to put on the festive table. The recipe for cooking Sala is simple, even novice hostesses will be handy. For the site site we choose only proven recipes from simple products that will accurately work.

In order to prepare the fat, you need to choose a piece with meat layers, it will be much more tastier. To start fat, you need to slaughter in the onion husk in the same way as we paint eggs before Easter. Then it will acquire an appetizing color and a thin fragrance. For 1 kg of salla, you need to take 1 liter of water, add 3 handstokes of the onion husk to it, 6 pcs. prunes (he will give the "smoked" taste), 200 gr. Salt, 2 tbsp. Sugar, laurel.

Marinade is brought to a boil on fire, then put the sliced \u200b\u200bslices into it, cook half an hour. Now the saucepan needs to cool and put in the refrigerator for the night (at least 12 hours). After - the fat can be taken, it is almost ready.

Write the pieces with a paper towel, now they can be cut into spices. You need about 2-3 centuries for such a quantity of salla. Ground black pepper or paprika, or dry adzhika. Mix this amount with the head of garlic, missed through garlic, and distribute evenly on sled slices. Now wrapping them into the food film, send to the refrigerator for a few hours and then - apply to the table. Bon Appetit!

Pork fat is rightly called a beloved snack on the table, even though it is considered by the sub-product. When cutting a carcass, part of the subcutaneous fat, having a solid and elastic structure, is cut separately from meat and is used to prepare various dishes. According to taste qualities, fat is on the same level with meat products, provided that it is cooked correctly, taking into account specific features.

Useful subproduct

Salo is usually solid, as this is the easiest way to prepare it and put it. But the real delicacy is smoked product, with the smell of fragrant haze and characteristic tart taste.

As the main dish, the fat is not used. The rich fat content not only is the cause of limited consumption, but also affects the total taste of perception.

Few people know that the fat is very useful for the body. Today there was such a stereotype, which represents a bold product as the cause of the development of diseases of the cardiovascular system, increasing cholesterol in the blood, as well as weight gain. In defense, you can only say that any meat product consumed in huge quantities will invariably lead to a similar result. As for the sala, in moderate quantity it has an invaluable effect in strengthening the body.

Group B vitamins are preparing an organism to aggressive impact of the world. They are comprehensively protected by improving immunity, protective functions, normalizing the work of the nervous system, internal organs. Fat gives a lot of energy when splitting, therefore, high calorie content can not only scare away diet lovers, but also to attract those who need such an energy flow. First of all, these are workers associated with severe physical labor, as well as those engaged in harmful production.

Amino acids that are part of pork bale are truly unique. None in any plant product does not have such a variety, so the body will not be able to get full support without consumption of animal food. Separate attention should be done by trace elements. All rare substances are presented in pure form, eliminating the body from the need to generate them. These substances include zinc, iodine, cobalt, magnesium, nickel.

Preparation of Sala to Smoke

Prices for meat products have currently overlap all the imaginable limits, therefore, issues of preparation of high-quality dishes at home are becoming more urgent. Everyone knows that smoking is conjugate with the process of burning and threshing sawdust, which automatically makes the process inaccessible to residents of high-rise buildings. But this does not mean that the specified category of citizens has no way to smoke fat. Folk remedies will come to the rescue, liquid smoke and a little fantasy.

Of course, smoking a sala of liquid smoke is difficult to name with a natural method of cooking, but as imitation, the step-by-step algorithms presented below are perfectly suitable, and they are considered sufficiently accessible to the huge category of people. Like any other product, lard, if it is to be prepared in the home walls, is also subject to preliminary preparation. Moreover, this preparation refers not so much to the direct process of smoking, how much to the pre-singing or to marinency.

First of all, it is necessary to remember that the taste of smoked salla will depend on the place of its cut. The classic layer, thick up to 10 cm, is located on the back. Here the larger is the most dense. It must be cut into pieces so that the thickness turns into length. Simple words, a slice of Sala will be a parallelepiped, whose founding is a skin. Such art is necessary in order for the product to be better soaked, peashed and burned.

The most valuable fat for gourmet is localized on the sneaker. After removal, it is a ring that is a stuffing carcass in the chest area. It is valued fat for a thick layer of meat. The meat layers are present on the peritoneum, but due to the small thickness of the peritoneum it is better to make other dishes.

To prepare a sala to smoke, you need to stock salt, pepper, spices and liquid smoke. The latter is an aqueous solution of wood cleavage products. By chemical composition, the liquid smoke is no different from natural, so all the bikes about its dangers remain just bikes. Liquid can not be called useful, but she does not give up her position. There is no single recipe in the preparation of Sala, since everyone who understands the essence of the process can improvise with many flavors and smells.

Basic principles of smoking imitation

Unfortunately, many readers, imitate smoking is not as easy as it seems. Otherwise, everything would be reduced to deceive slices of salary extract of smoke. The reason lies in changing the structure of the fat layer when natural smoking occurs. Even at the stage of salting, the fibers are breaking down, and the fat becomes softer.

Next should smoke, which can pass at high or low temperatures. Cold smoked fat is sewn smoke, which is both a preservative and active substance. Hot smoking is accompanied by heat treatment of Sala. In any case, we get a soft elastic product suitable for use. If the raw fat is moistened in the extract, it will remain hard.

The principle of imitation is reduced to two major actions.

The first is that the lard to make a soft to a greater or lesser extent. To do this, you can use saline brines, marinades, active substances. But sometimes resort to more radical ways. Salah heat treatment occurs by all available ways, they are very diverse, as the level of development of household appliances seems to have achieved perfection. You can cook smoked fat in the oven, a slow cooker, finally, you can simply cook it in the marinade.
The second task is reduced to filling the product with liquid smoke throughout its volume. Naturally, ordinary lubrication does not help here. Must be sure to soak. Depending on the recipe, the liquid smoke is used in a concentrated form or in the form of a solution. Before you have a liquid smoke, you need to determine exactly how these two tasks will be implemented.

Liquid smoke with simple

Mimic cold smoking is quite possible in conditions of the house, if you saline the lard with a simple point. It will have an elastic consistency, and the smell and taste will harmoniously fit into any dishes if used delicacy as a snack. The most important thing is that the apartment does not need to arrange any open fire.

To begin with, it is necessary to prepare a dry mixture consisting of peppers, other spices to taste and, of course, salts. The finished mixture of sac slices are rubbed and placed in a separate ass.
Salo must salt the day in the refrigerator. Before it is removed from there, a solution of liquid smoke is prepared. It is necessary to take a solution, since the concentrate should act on the food product no longer than a few minutes. But during this time, the liquid will not have time to penetrate the fibers. If you dissolve the liquid smoke in the water, then you can soak salvo fat for several hours. After drying and cooling it is ready to use.

Natural smoking at home

The imitation can be minimized if the arsenal has such a device as Aerium. In modern models there is a smoked function. For smoking in the staff, this process is unlikely to be similar, but still the woody smoke is formed when the chips is added.

Salo first marked with liquid brine, for the preparation of which spices will be required. For one liter of water takes 60 g of salt. Peppers and other seasonings are made at will. The taste of Sala will be original, if garlic is not added to the marinade, but mix it with pepper and grate every kosov after marination.
The brine is placed on gas and is brought to a boil, then fat is placed in it. Cooking the product follows no more than 10 minutes. After that, the lard along with the marinade cooled to room temperature. An alternative option is the prepared marinade of the bonfield, which includes popular seasonings in the desired ratio.
The sequence of manipulation with aerogril is described in detail in the instructions for this model. The general principle lies in the fact that in a special packaging of sawdust or chips. The homemade pallet from the foil for collecting fat is placed on top. Aerium works in automatic mode, but using such a device, you can only slightly soak fat, so after cooking it will have to be moistened with a liquid smoke, and then dried slightly.

Recipe for boiled smoked sala

Another recipe that does not imply the use of expensive equipment is that the lard is baked in the oven or in a slow cooker. Smoked fat in the slow cooker will be softer, since the heat flow covers the product from all sides at the same time, while the gas stove is heated from below.

In order for at home to smoke fat, the ovens can be completely suitable. The main thing is that it bakes. At this time, we prepare the brine, as it will plant the finished product, the concentration of salt should not be high, because the excess and baked sludge will not be removed.

It is advisable to cook marinade on oil. Salt, peppers, laurel fox, thyme, dill are added to the vegetable oil. The key ingredient is the liquid smoke. It will only require a few grams. Salo out of the oven is dipped from all sides by brine and lies in the cooked question for 6 hours. After each hour, pieces must be turned over. When the process comes to an end, the wigbed lad goes on drying.

Waiting for any noticeable effect is not worth it, as the oil will not evaporate from the surface of the bass. After pieces lie on the draft, the surplus of the bass is cleaned with a napkin.

Considering the questions of smoking in the conditions of the apartment, it is impossible not to remember that in the presence of Ventkanal, it is possible to use a smoke generator. This device allows you to get a natural woody smoke that will fill the cooping container. The exhaust smoke is displayed using a special tube in the ventilation shaft. If there is a good traction, neither you nor your neighbors feel the smell of smoke.

Smoked fat is a favorite snack for many. How well it comes to fresh bread and sliced \u200b\u200bpickler! Immediately wakes up nostalgia on the village, where parents came across the fat in the yard. In the city it is much more complicated in the city, but the recipes of a slim with a liquid smoke come to the revenue. Further in the article we will look at the features of cooking snacks.

Tastes could not be discussed

The additive called "Liquid Smoke" is ready to use in their kitchen not all. Someone believes that it is harmful and categorically refuses to have such practices. Others, on the contrary, can not have a simply salted fat. It seems to them raw. Everyone has his own look at things. In any case, the recipes of a bass with liquid smoke will definitely find their admirer.

You can be sure that the result is a delicious product with which the purchased fat can be compared. In addition, all ingredients that are used, natural, they cannot harm the health of your family members. The liquid smoke itself is used only as an additive for brine and is not consumed into food in its pure form.

What is liquid smoke

To dispel your doubts, let's spend a small study. Classic liquid smoke is a product of various wood breeds. Manufacturers use a special installation that allows you to turn smoke into condensate. It takes all elements that are not soluble in water. Namely carcinogens, tar and ash. The resin condensate is obtained. That is, the products that they are processed are essentially identical to those removed from the real smokehouse. They also increase the shelf life. Surely there are chemical flavors with smoked smoked breath flashes. It is possible that there may be different information on the package. In general, here is the choice of everyone.

Select Product

Taste quality snacks depend not only from smoking. It is important to choose a good, high-quality piece of sala, then the delight of home is provided. It must be fresh, with a pleasant smell. It is best to take fat from young pigs that were properly fed. Then the cherished interlayers increase. The fat layer of Sala, even if behind it follows no less magnificent meat layer - this is not at all the fact that alternating stripes.

Pay attention to its color. Salo must be snow-white, and meat is pink. If you see gray and yellow shades, it is better to leave a piece on the counter and go to another store. For smoking in this way, you can take pieces of different lengths and thickness. The result will still be excellent.

Classic cooking method

All recipes of a sludge with liquid smoke begin with the fact that a piece must be pretty. Therefore, they make a concentrated solution. To do this, pour salt into the water and stir well. The concentration is checked by potatoes or egg. Lower it into the water, if it floats freely, then everything is in order. And if drowned, add more salts. The liter of water will require approximately 6 tbsp. l. Place the fat and leave for two days. If a piece is large, then you can add another 24 hours.

Go to smoke

In fact, you are already ready for a semi-finished product that can be eaten. But a little more patience - and he will acquire a magical fragrance. And first on the queue - home recipe. Salo in liquid smoke is preparing literally per hour. Add to this time for cooling - and you can enjoy.

In the pan, pour water so that it can cover all the pieces. Liquid smoke concentrate Add strictly according to the instructions. On average, the liter will require about 6 tbsp. l. You can add spices, bay leaf and fragrant pepper into water. Place the fat in this brine and let it stand for 12 hours. But if there is little time, you can immediately go to smoke. To do this, put a saucepan on fire and boil for 40 minutes on slow fire.

Innings

The finished product is immediately taken out of the pan. It needs to be cut off with napkins and lay out on the dish. Last bar remains. In a cup, mix the chopped garlic, paprika, red pepper and any other seasonings. Now generously soda a piece of this mixture. That's all, it remains only to wait for a complete cooling and you can try. The aroma is magical, but the taste is even better.

Option with onion husks

This is the choice of those who want the product to be smoked smoked. Indeed, fat turns tasty and very beautiful, golden brown, as it should be. The proportions are as follows:

Fresh fat - 1 kg.
Water - 0.5 liters.
Salt - 200 g
Long husk - 100 g.
Garlic, pepper, teaspoon Adzhika, several laurel sheets and 10 ml of liquid smoke.

Boil the water, add a laurel, salt, adzhika, liquid smoke and onion husk to it. Board once again and place the fat. Cooking you need for 5 minutes. After that, closed the pan tightly and remove for 12 hours. After removal from the brine, the lad should lay out and dry. Stodit it with a mixture of herbs and pepper, and then pack in foil or in a glass jar and remove into the refrigerator. Here is such an imperious recipe. Cooking Salo with liquid smoke can not be long, otherwise the structure it will be loose, and the quality of the product will deteriorate.

Salo in Aerium

Alternatively, you can use an oven or microwave. It will not be exactly that, but still looks like. But in Aerogrile, it turns out just a fantastic snack, which is perfect for any alcohol and is fine without it. Best choose pieces with thick meat residences. It turns out not only very tasty, but not too calorie. And much more interesting than just boiled fat with liquid smoke. The recipe is as follows:

Salo - 500 g.
Liquid smoke - according to the instructions.
Gelatin - 10 g.
Salt and pepper - to taste.
Paprika - 2 tbsp. l.
Garlic head - 1 pc.

Each piece need to be thoroughly washed and dry. In a comfortable bowl, mix all the seasonings passed through the press garlic. The mixture is well rolled each piece and remove for 12 hours. As mentioned above, this is a recipe without cooking. Salo with liquid smoke will be carried in aerogrile, soaking with the aromas of the spices used.

If you are pickled fat in the morning, then you can get it in the evening. Brush lubricate it with liquid smoke. In the cold water, intelligence gelatin, add red pepper to it and heat on the stove. Now lower the fat in it for 3-4 minutes. In the aerogril, put apple shavings and sprinkle with water. Salo lay out on the grille and bake about 3 hours. Ruddy, fragrant pieces are obtained, which will taste all family members.

Storage

We should not forget that this product is not buried in all the rules, which means that it cannot be stored for a very long time. The difference between boiled and smoked sausage is obvious, here the principle is the same. Therefore, it will be reasonable to put smoked in the refrigerator or in the freezing chamber. Then they will remain elastic and ready-to-use.

Judging by the highlights of the hostesses, many Salo Copyat in this way is not the first year. No one came across the signs of deterioration of health, disessments of the tract and other illness, which sometimes scare us. It is just a comfortable seasoning, which cannot be called useful or harmful. Therefore, if you want smoked, then do not deny yourself the pleasure. Keep a bottle of liquid smoke at your hand and prepare in your pleasure.

Instead of imprisonment

Salad smoked recipes with liquid smoke is enough so that among them you can choose the best for your family. The rest control yourself. This concerns the number of peppers and other spices, the method of heat treatment. Be sure to try to prepare a budget snack.

Someone loves fat in its pure form, and someone prefers exactly smoked lady, cooked at home. It is a very tasty and very fragrant version of the dish, which is prepared by smoking with liquid smoke. As a result, it turns out a very tasty larger, which in no case can be compared with the purchase option. After all, here you are completely confident that the ingredients used will not bring any harm to you or your family. In this article, you will find two wonderful methods of cooking, smoked and spicy salts at home.

Smoked Salo in Aerium

List of requested provisions:

A piece of sala;
Liquid smoke;
Salt;
Assorted herbs and seasonings.

Preparation of Sala to Smoke

A piece of sala to be bored with a knife on each side, then thoroughly score and grate his hands. With the help of a culinary brush or hand, lubricate a piece of liquid smoke using it to taste. Then the larger to be replaced with seasonings and crushed dried herbs. Shoot the fat to the container, close tightly with the lid and put in the refrigerator. Way a day.

During this time it is pretty soaked and smoke, and seasonings. Every three or four hours, the container must be turned over, then upside down, then vice versa. It is necessary to do it specifically for the spices not glass to the bottom of the container. Otherwise, fat is impregnated unevenly.

How to scream fat in aerogrile

After the allocated time, lay out a piece on the array of Aerium. For the convenience of baking, the lard can be cut into smaller pieces. Close the lid and turn on the machine into the power grid. Press the keys: Temperature - Two hundred sixty degrees; time - fifteen minutes; The speed of rotation of the fan is moderate.

Time passed, press the keys again: time - half an hour; Temperature - one hundred fifty degrees; The speed of rotation of the fan is average. After that, the ladder from the airhril and shifting onto a wooden cutting board. Give cool, and then clutchly cut and submit to the table with potatoes and hrenoder; Black rye bread and salted cucumbers.

Salo with liquid smoke recipe

List of essential products:

A piece of sala, it is possible with a layer;
Drinking water: one liter;
Salt large: six tablespoons;
Seasonings and spices: to choose from;
"Liquid smoke": six tablespoons;
Plusch of the bite onion: a couple of grievances.

Method of cooking sala

A piece of bass put on a cutting board and just begun on all sides, to clean it with a knife, each time the blade should be wiped with paper kitchen towels. Cut a big slump, on smaller pieces, for easy smoking. Shoot the pieces into a large saucepan and set aside.

To pour water into another pan, add a husk and put on the stove, on the burner included on the maximum power of the fire. Sweet salt and stirring a shovel with a long handle, wait for the complete dissolution of crystals.

To put a saucepan with Salom on the stove, put a big sieve on top and through it, pour the fat brine. On the grid will remain the husk of the onion, which must be thrown away. Turn on the robe on the average level of fire and cook until the liquid boils off, then reduce the power of the fire and boil on, another fifty minutes.

As time will pass, remove the slice of a sala from the pan and lay them on a cutting board or put into a deep plate. Give a little cool and then fighting one dice, wipe it with paper napkins and rub with seasonings.

Mix for sala

A spicy mixture for rubbing can be made in advance, mixing in a deep bowl garlic crumb, liquid smoke, pepper fragrant, ground coriander, cumin, basil, red pepper, hops-Sunnels ...

Roots slices need to be tightly put into a container or a jar and cover with a lid. Put in the refrigerator and wait for three days. Salo is obtained beautiful, fragrant, tasty and gentle. It is stored in the refrigerator canceled!

Salo with liquid smoke video