Lard is a very nutritious, satisfying and high-calorie product. It is delicious not only salted, but also smoked. Lard can also be used as an additive to minced meat or used in place of oil during cooking. Salted lard can be bought in a store, in the market, from private livestock owners. The most delicious lard is obtained by self-preparation.
It is necessary
-
- For dry salting of lard you need:
- lard 2-3kg
- salt 2-3kg
- black peppercorns
- 1 head garlic
- large wooden box
- parchment
- bowl
- plate
- cargo
- To salt lard in brine you will need:
- pan
- water
- 2-3kg lard
- 1 glass of salt
- 2 tablespoons of sugar
- Bay leaf
- black peppercorns
- towel
- plate
- cargo
Instructions
Step 1
To salt lard, you need to choose a suitable piece. Choose soft lard with a thin skin. The fat should be white, you can choose pieces with layers of meat. It is this fat that is easily pierced with a knife and, subsequently, lends itself well to salting.
Step 2
It is recommended to take a piece of bacon from the back or sides of the pig carcass, where its thickness reaches 2-2.5 cm in thickness.
Step 3
In order to dry salt the bacon, you need to cut it into pieces measuring 20 by 20 centimeters and rub each of them with salt on all sides. Salt should be taken based on the amount of fat, but not more than 5% of the total mass.
Step 4
Take garlic and peel it. Grate on a fine grater. Crush black peppercorns in a mortar and mix with garlic.
Step 5
Line a large box, bowl or plate with paper and put clean parchment on top. On the bottom of the dish, pour salt? -1.5 cm thick. Then place the bacon tightly, with the skin facing down. Sprinkle each row of bacon with salt and cover with clean white paper on top, and then with a cloth, put a plate and set the weight. Place the bacon in a dark, cool place for 10 days.
Step 6
Salted lard is stored depending on conditions. If the temperature in the room is not more than 10 degrees Celsius, then the fat will not deteriorate for about a year. An important condition is the lack of light in the room.
Step 7
To cook salted lard in brine, take a large saucepan and pour 5 liters of water into it. Wait for the liquid to boil and add 1 cup of salt, 2 tablespoons of sugar, black peppercorns, and bay leaf. Let the spice solution cook for 10-15 minutes. Then, remove the pan from the heat and set it apart to cool.
Step 8
Wash a piece of bacon under running water and lower it into the brine, put a plate on top and place a weight on it. Place the bacon in a cool, dry place for three to five days. After that, take out the bacon and pat dry with a towel. The product is ready to use.
