Lard is a very tasty and equally healthy product, if, of course, you use it in moderation. It contains essential fatty acids necessary for the normal functioning of the organs of the cardiovascular system. This is a great snack that you can make yourself according to your taste preferences.
How many days you need to wait until the bacon is ready depends on which recipe you want to use to prepare it. The fat must be salted with a skin, and it must first be cleaned to remove the remains of the burnt bristles.
The fat contains substances that lower the level of cholesterol in the blood and prevent clogging of the walls of blood vessels with cholesterol plaques.
The classic lard recipe
From the inside, carefully, so as not to damage the skin, make deep cuts in the bacon with a sharp knife in the form of a 5x5 or 6x6 cm grid. Pour a layer of coarse salt into a deep saucepan on the bottom, put the bacon down on it with a sandpaper and pour it over with a lot of salt. so that it falls into the incisions.
Leave to stand at room temperature for 2 days, on the 3rd day, when liquid is released from the bacon, put the pan in the refrigerator for a week. Then take out the bacon, shake off the salt a little, wrap it in cling film and send it to the freezer. When it's frozen, you can eat it.
For classic lard in salt or brine, it is better to choose a piece without veins. When choosing, slide the tip of the nail over the surface of the piece, if there is fat on it, the fat is soft and good.
Lard in brine
Take a saucepan, pour enough water into it so that the lard placed in it is completely covered. Place half a raw, peeled potato in a saucepan and begin to add salt in portions. Constantly stirring each next. As soon as the potato floats, the brine is ready.
Put the lard prepared as in the previous recipe in the brine, cover the pan with a lid and refrigerate for 3 days. After this time, remove the bacon. Sprinkle it lightly with finely ground salt, freshly ground black pepper, wrap it first in a piece of cloth, then in a plastic bag and freeze. It is ready to eat.
Lard in onion skins
If you do not want to wait either 10 days, or even 3, you can salt lard in onion skins. You will need:
- 1.5 kg of lard with veins;
- 3-4 cloves of garlic;
- 3-4 leaves of lavrushka;
- 8-10 peas of black and allspice;
- 1 tsp red hot ground pepper;
- 200 g of rock food salt;
- husk from 10-12 bulbs.
Add the onion peels, spices and salt to a saucepan, add water, boil, simmer for 20 minutes. Put the bacon in the boiling brine and cook for 15 minutes, then remove the pan and leave the bacon to stand in the brine for another 15 minutes.
After that, take it out, cool it, rub with finely chopped garlic, wrap it in plastic wrap and put it in the freezer. When it freezes, you can already eat it.
