Lard can be salted at home, and this can be done in several ways: dry, hot and in brine. The result is lard with different flavors. You can try all the recipes and choose the best one.
It is necessary
- Dry salting of lard:
- - 1 kg of bacon;
- - 4 tablespoons salt;
- - 1 tbsp. ground black pepper;
- - Bay leaf.
- Lard in brine:
- - lard:
- - 1 liter of water;
- - 2-3 tbsp. salt;
- - spices (garlic, bay leaves, black pepper, allspice) to taste.
- Hot salting:
- - 1 kg of lard;
- - 4, 5 tbsp. salt;
- - garlic to taste;
- - spices (turmeric, bay leaf, cloves, red pepper, dried dill, ground nutmeg, cinnamon) to taste.
Instructions
Step 1
Salting lard by dry method. Cut the bacon into pieces. Choose their size as you wish. Keep in mind, however, that small pieces will be salted faster. Rub the bacon with a mixture of salt, black pepper and garlic. If you will salt small pieces, place them in the jar, making sure to fill all of its space. Add salt on top. Close the jar with a plastic lid and keep at room temperature for 24 hours. Then store in a cool place for 5-7 days. The fat is ready.
Step 2
Rub the larger pieces with salt, pepper and garlic. Put a little curing mixture in a saucepan, on it - a layer of bacon, skin side down. Place the second layer on the first layer, this time with the sandpaper up. Pour curing mixture between the layers, add a couple of laurel leaves if desired. First, keep the container at room temperature for 24 hours, and then in the refrigerator, but not in the freezer, for a week. The fat is ready. It needs to be transferred to plastic bags and placed in the freezer.
Step 3
Lard in brine. Prepare the brine. To do this, boil water and salt, cool. Cut the bacon into pieces, put in a saucepan, sprinkling with spices, and pour over the cooled brine so that it completely covers the bacon. Press down with oppression and salt for 5 days. Then wipe the pieces from the brine, put them in plastic bags and store in the freezer.
Step 4
Hot salting. Cut the bacon into pieces, place in a pot of water and bring to a boil. As soon as the water begins to boil, time the time and after 3 minutes remove the pan from the heat. Add 4, 5 tablespoons to 1 kg of lard. salt and leave to salt for 12 hours.
Step 5
Mix the spices. Remove the bacon from the brine, wipe it off. Place in a plastic bag, sprinkle with chopped garlic and spices and refrigerate. After a day, you can put it in the freezer. The fat is ready.
