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Smoked Pork Fatback

Smoked Pork Fatback - recipe
Prep Time 20 mins
Cook Time 72 hrs
Total Time 72 hrs 20 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Medium
Servings: 12
Calories: 770 kcal/100 g
Dietary: not vegetarian, paleo-friendly
Description

Smoked pork fatback, or “salo,” is a beloved Ukrainian delicacy made by curing pork fat with salt, garlic, and spices, then smoking it over wood for a rich aroma and deep flavor. Traditionally enjoyed with rye bread, onions, or horilka. Popular in central and western Ukraine.

Ingredients
  • 1 kg Pork fatback (salo, skin-on)
  • 100 g Salt (coarse)
  • 5-6 cloves Garlic
  • 1 tbsp Black pepper (ground)
  • 1 tbsp Paprika
  • 3-4 pcs Bay leaves
  • to taste Corriander
  • to taste Allspice
  • Wood chips for smoking (oak, apple, or cherry preferred)
Instructions
  1. 1

    Prepare fatback. Rinse pork fat and pat dry. Cut into large chunks (≈10×15 cm).

  2. 2

    Season & cure. Rub pieces thoroughly with salt, garlic, and spices. Place in a container, cover, and refrigerate for 3–5 days.

  3. 3

    Prepare smoker. Soak wood chips in water for 30 min. Preheat smoker to 80–90°C.

  4. 4

    Smoke salo. Place cured fat on racks, skin side down. Smoke for 4–6 hours until golden brown, adding wood chips as needed.

  5. 5

    Cool & store. Let cool at room temperature, then refrigerate. Slice thinly before serving.

Keywords: smoked pork fatback, smoked salo, Ukrainian salo, traditional Ukrainian dish, cured pork fat, smoked meat, Ukrainian cuisine
Read it online: https://thetasteofukraine.com/recipes/smoked-pork-fatback/