📝 About This Recipe
Elevate the humble tradition of Central European Schmalz with this luxurious, smoke-infused version that bridges the gap between old-world preservation and modern craft BBQ. This recipe transforms high-quality pork back fat into a silky, golden spread punctuated by crispy 'Grammeln' (cracklings) and the deep, aromatic essence of cold-smoked hickory. It is an umami-rich powerhouse that serves as the ultimate base for rustic breads or a secret weapon for sautéing winter vegetables.
🥗 Ingredients
The Fat Core
- 1 kg Pork Back Fat (high quality, chilled and skin removed)
- 250 g Leaf Lard (optional, for a creamier texture)
- 1/2 cup Water (to prevent scorching during initial melt)
Aromatics & Seasoning
- 1 large Yellow Onion (finely diced)
- 1 medium Tart Apple (like Granny Smith) (peeled and finely diced)
- 3 pieces Garlic Cloves (smashed)
- 4 sprigs Fresh Thyme (leaves only)
- 1 teaspoon Dried Marjoram (crushed between palms)
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Smoking Elements
- 2 cups Hickory or Applewood Chips (soaked for 30 mins if using a grill)
👨🍳 Instructions
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1
Begin by dicing the chilled pork back fat and leaf lard into uniform 1cm (1/2 inch) cubes. Keeping the fat cold is essential for clean cuts and preventing it from becoming mushy.
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2
Place the diced fat into a heavy-bottomed Dutch oven or cast-iron pot. Add 1/2 cup of water; this creates steam that helps the fat render gently without browning too quickly.
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3
Set the pot over low heat. Allow the fat to melt slowly, stirring occasionally. This process should not be rushed; you are looking for the fat to release its liquid state while the solids (cracklings) begin to float.
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4
While the fat renders, prepare your smoker for cold smoking (ideally below 30°C/85°F). If you don't have a cold smoker, you can use a smoke generator or a pellet tube in a standard grill.
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5
Once the fat in the pot has fully liquefied and the water has evaporated (about 60-90 minutes), the cracklings will turn a light golden straw color. At this point, carefully strain the liquid fat through a fine-mesh sieve into a shallow, wide heat-proof glass or stainless steel tray.
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6
Set the golden cracklings (Grammeln) aside on paper towels and sprinkle with a pinch of salt. They should be crispy but not burnt.
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7
Place the tray of liquid lard into your smoker. Smoke the liquid fat for 45 to 60 minutes. The wide surface area of the tray allows for maximum smoke absorption. Stir the liquid every 15 minutes to ensure even infusion.
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8
While the lard is smoking, return 2 tablespoons of the (unsmoked) fat to a small skillet. Sauté the diced onions and garlic over medium heat until translucent and slightly caramelized.
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9
Add the diced apples to the skillet and cook for another 4-5 minutes until softened. Stir in the thyme and marjoram, then remove from heat.
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10
Remove the smoked lard from the smoker. It will have taken on a slightly deeper amber hue and a rich, campfire aroma.
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11
Combine the smoked liquid lard, the sautéed onion/apple mixture, and the reserved crispy cracklings in a bowl. Add the sea salt and cracked pepper.
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12
Place the bowl over an ice bath and stir constantly as it cools. This 'tempering' ensures the lard sets with a smooth, spreadable consistency rather than becoming grainy.
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13
Once the mixture starts to thicken and turn opaque, pour it into sterilized glass jars. Seal tightly and refrigerate until firm.
💡 Chef's Tips
Always use back fat rather than belly fat for a cleaner flavor and better rendering yield. If the lard becomes too smoky for your palate, blend it with a bit of unsmoked rendered lard to balance the intensity. To achieve the perfectly white, creamy look of professional Schmalz, do not let the fat smoke at temperatures high enough to discolor it. Ensure all moisture from the onions and apples is cooked out; any residual water can shorten the shelf life of the lard. Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
🍽️ Serving Suggestions
Spread thickly on warm, toasted sourdough rye bread with a sprinkle of flaky salt. Serve as an appetizer alongside pickled red onions, cornichons, and a sharp mustard. Use a tablespoon of this smoked lard to sear pierogies or pan-fry potatoes for an incredible depth of flavor. Pair with a crisp, cold Pilsner or a smoky Rauchbier to complement the wood-fired notes. Serve on a charcuterie board with smoked sausages and radishes.