Smoked Lard

Name: Geräuchertes Schweineschmalz
Total time: 2 h
Ingredients: 12 g Meersalz (kein NPS – kein Pökeln nötig); 3 g Schwarzer Pfeffer, fein gemahlen; 4 g Majoran, getrocknet; 5 g Knoblauch, fein gehackt; 30 g Zwiebeln, fein gewürfelt und angeröstet; 2 g Kümmel, ganz

Spice MixPorkHot SmokingEasy2-4 hrs60-65 °C60-75 °CBeech + Cherry

Smoked lard is a centuries-old staple of German cuisine that develops an incomparable smoky aroma through gentle warm smoking. The lard is first rendered, seasoned, and then smoked at low temperatures to preserve the fat structure. It is ideal as a bread spread, for frying, or for refining stews.

Ingredients(for 1 kg)

Sea salt (no NPS – no curing required)12 g

Black pepper, finely ground3 g

Marjoram, dried4 g

Garlic, finely minced5 g

Onions, finely diced and roasted30 g

Caraway seeds, whole2 g

Instructions

Rendering the Lard

1-2 hours

Cut back fat or leaf lard into small cubes and render slowly over low heat. Skim off the cracklings and filter the lard through a fine sieve. Allow to cool to 70-80 °C.

Seasoning

10 minutes

Stir all spices, salt, roasted onions, and garlic into the still-liquid lard. Pour into flat, heat-resistant molds.

Smoking

2-4 hours

Set smoker to 60-75 °C. Use beech and cherry wood chips. Place lard molds in the smoker and stir every 30 minutes. Core temperature of lard: 60-65 °C.

Cooling & Storage

2-3 hours

Remove lard from the smoker and allow to cool at room temperature until firm. Fill into clean jars and store in the refrigerator for up to 4 weeks.

Pro Tip

Stir the lard every 30 minutes during smoking so that the smoke aroma is absorbed evenly and the spices do not settle at the bottom.

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