Despite the fact that pork lard is almost 100% fat and a huge amount of cholesterol, there is no harm to health from it. Of course, if not overused. The secret lies in arachidonic acid, which is involved in hormonal and cellular activity. Cholesterol contained in fat is not deposited on the walls of blood vessels. The energy value of this product allows you to get saturated for a long time even with a small portion, while the human body assimilates it very quickly. In the past, in rural households, it was stored for consumption during hard work.
It is necessary
-
- (for all recipes)
- a piece of lard;
- salt (preferably coarsely ground);
- garlic;
- Bay leaf;
- ground red pepper;
- black peppercorns;
- caraway
- marjoram
- cardamom;
- onion peel;
- red hot pepper;
- water.
Instructions
Step 1
Simple pickling with garlic and pepper.
Wash the fat, dry. Peel and chop the garlic. Part into 2-3 parts, partly grind in a crusher. In the pieces of bacon, make small indentations with a knife, put the cloves of garlic in them. Rub each shmat well on all sides with a mixture of salt, ground pepper and crushed garlic. Fold them in pairs so the skins are facing out. Place the briquettes formed in this way in a whole plastic bag. You can also add bay leaves there. Tie the top tightly. Place the bag in the refrigerator, preferably on a tray or flat plate. After 2 days, turn it over to the other side and leave it on for a couple more days.
Step 2
Fast salting.
Place a suitable pot of cold water on the stove and bring to a boil. Dip the bacon in there. After boiling, reduce heat and simmer at low temperature for about 8-10 minutes. Remove the prepared bacon and let cool so as not to burn your hands. Then carry out all the operations described in the previous recipe. The "ripening" time of fat is thus halved - from four days to two.
Step 3
Lard in brine.
Boil water with salt (at the rate of 1 tbsp. Salt for 7 tbsp. Water). Cool to room temperature. Cut the bacon into small pieces. Place in a 3L jar, layering with bay leaves, spices, black peppercorns and garlic cloves. Do not under any circumstances. Fill everything with brine, cover with a lid (not very tight). Within a week, the container with lard should be at room temperature, then put it out in the cold.
Step 4
Spicy boiled bacon.
Prepare the brine as in the previous recipe, adding the onion peel. Boil for 5 minutes. Dip the lard in the brine and cook for 20 minutes. Leave the bacon in the brine for a day. Then take it out, let the water drain, rub generously with garlic and hot red pepper. Put the prepared bacon in the freezer.
