Smoked bacon with garlic and paprika

Ingredients:

—Fresh lard - 500 g

—Smoked ground paprika - 2 tbsp.l

—Garlic - 5 cloves

—Salt - 3 tbsp.l

Cut a large piece of bacon into rectangular pieces measuring 10 by 5 cm . It is good to roll them in salt from all sides, put them in a jar and leave them in the refrigerator for three weeks.

Rinse the salted lard from excess salt. Dry with a waffle or paper towel.

Smoke at a temperature of 80 degrees for 20 minutes, until an appetizing golden crust is formed. Grate the finished pieces on all sides with sweet paprika with crushed garlic.

We serve lard on the table with black bread and pickles.

Be sure to save the recipe so as not to lose and surprise your loved ones!

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