Lard "Gypsy" in the Multicooker-Smoker USP-1210S

Category: Meat dishes
Gypsy fat in the Multicooker-Smoker USP-1210S

Ingredients

Pigskin
Salt
Spice
Garlic

Cooking method

  • Any dish made from pork skin with a small layer of bacon is called Gypsy in our family. Why? I do not know. Probably because it is very inexpensive. But tasty and beautiful.
  • Pig skin is sometimes given away free of charge in our market. If not, then it costs a mere penny.
  • The dish looks elegant even on a festive table.
  • I will tell you about three options for making "Gypsy" bacon.
  • I. Using a knife, carefully cut the fat off the skin. The skin looks something like this:
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • Salt the skin and set it to smoke. Mode "Hot smoking" for 20 minutes. Do not forget to pour a glass of water down the bowl. I smoke on alder sawdust. I slightly moisten them with water. If I want a beautiful color, then I add half a teaspoon of granulated sugar.
  • After smoking, the skin looks like this:
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • While the skin is smoked, we pass the cut lard and garlic through a meat grinder. Add spices (I only put black pepper) and salt.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • We spread the prepared fat on the skin.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • First, cover with one half of the leather.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • Then the second one.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • Immediately wrap the resulting sausage in plastic wrap.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • We continue the process.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • We put all the resulting sausages in the freezer for a day.
  • Then we take it out, let it thaw, cut it and enjoy it.
  • II. If the fat remains, and the skin has already been used up, then we wrap the sausage from the bacon in cling film.
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • And we also put it in the freezer for a day.
  • III. This method is very simple. We take a skin with a small layer of fat. Rub with salt and, if desired, spices, put in the refrigerator for a day. The next day we roll it up with a roll or fold it in a booklet, fix it with a thread and set it to smoke.
  • As a result, we have such a treat:
  • Gypsy fat in the Multicooker-Smoker USP-1210S
  • Further, it is advisable to put fat under the press, but our family loves "loose" circles.
  • There are several nuances. If you want a very soft skin, then stew it a little in a cartoon before smoking. I fill in water, put the skin on and set the "Rice" mode.
  • If you don’t want to smoke, and don’t want to lose the skin color, then put onion peel into the multicooker bowl, fill it with salt water, put the skin on and simmer for 10-12 minutes on “Multi-mode”. And then everything is according to the recipe. In the third option, if the layer of fat is large, then increase the simmering time to 20 minutes.
  • Sorry, there are no slicing photos. The camera has run out. But, believe me, lard looks very elegant.
  • Bon Appetit.

Cooking program:

smoking, slow cooker

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Gypsy fat in the Multicooker-Smoker USP-1210S

Rada-dms
I wonder how! : girl-yes: Another lard recipe in the piggy bank! Thank you!!!
MariV
Oh, how interesting, I took it to the bookmarks!
Rarerka
Increased salivation at night
Skins urgently needed
toffee
Rada-dms, MariV, Rarerka, Thank you!

I forgot to clarify: if we want a very soft crust, we first stew it in a multicooker, and then smoke it in the "Cold smoking" mode.
And yet, this fat always we store either in cling film or in a plastic bag. Otherwise, the skin will wind and can become very tough.
I always make a lot of this fat. Different portion sizes. And I freeze it. As needed, I take out a bag, put it on the lower shelf of the refrigerator and after 3-4 hours you can already eat. Although you can cut frozen. But with a very sharp knife. In this case, the circles can be made thin. They look very nice on a plate.

Believe me, although this dish is cheap, it does not lose to expensive sausages on the festive table. Eaten first.
Rada-dms
toffee, thanks for the details! I will do it in the summer in a smokehouse!
Rarerka
I again saw THIS for the night looking
Now I want even more uuuuuu
toffee
Here is a variant of a plate of Gypsy bacon:
Gypsy fat in the Multicooker-Smoker USP-1210S
Today I served with boiled potatoes with dill. To each according to his wishes. Here Gypsy bacon smoked with a roll, one slice combined and ground without a skin with black pepper, with paprika and without sprinkling, only with garlic and salt.

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