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Salo can be salted beautifully. Hungarian lard. Ingredients: 1. Pork back fat - 1 kg 2. Table salt - 30 g/kg 3. Hot paprika - 2-3 teaspoons (regular or smoked paprika with hot chili pepper added) Method: Rub the lard with salt, wrap in plastic wrap or a bag, and refrigerate for 8-10 days. After salting, remove the skin, scrape off the remaining salt with a knife, and rub with hot paprika or paprika with hot red pepper added. Wrap in parchment (optional) and refrigerate for two days. After this, you can cold smoke the lard for 4-6 hours. After smoking, ventilate in a cool place for 2-3 days. Smoking is also possible. Hungarian bacon is ready! Video on Zen: https://zen.yandex.ru/kolboboss#video ------------------------------------------------------------------------------------------------------------------------------ Come visit and follow me: My Instagram:   / kolboboss   or @kolboboss VKontakte group: https://vk.com/domkolbasa ------------------------------------------------------------------------------------------------------------------------------ My dry-curing chamber:    • Камера для сыровяла. Моя климаткамера.   Dry-cured and smoked meat products:    • Сыровяленые и сырокопчёные мясопродукты   Cooked sausages and frankfurters:    • Вареные колбасы и сосиски   Cooked and smoked sausages:    • Варено-копченые колбасы   Signature products:    • Авторские колбасы   Theory and reviews:    • Теория и обзоры   Products WITHOUT PORK:    • БЕЗ СВИНИНЫ   If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 Alfa: 4779 6426 9238 0702 (Ursul Maxim Sergeevich) Thank you!