Despite its high calorie content, lard is a useful product. It does not contain harmful cholesterol, but fat contains carotene, vitamins A, D, E, as well as arachidonic, oleic, linolenic and palmitic acids, which contribute to cellular and cholesterol metabolism. Making lard at home is very simple. You only need to have salt, garlic and spices.
Types of salting lard
There are 3 ways of salting bacon. When dry, the product is ready for use in 2-3 weeks, but this method is not designed for long-term storage. The so-called wet (in brine) method is labor-intensive, but the fat prepared in this way has a shelf life of up to a year. With the hot method of salting or boiling, the bacon is first boiled, then rubbed with garlic, then rubbed with spices and placed in a cold place. Such lard can be stored for up to six months.
It is believed that the most beneficial substances in lard are found in a two-centimeter layer under the skin.
It is very important to choose the right lard for salting. It should be elastic, uniform and dense, and have a snow-white or pinkish cross-section. You should not buy fat with a yellowish tinge. In addition, lard with skin is better for salting.
Recipes for salting lard with garlic
To dry salt lard, you will need:
- 1 kg of lard;
- 2-3 heads of garlic;
- salt;
- spices (pepper, basil, coriander, bay leaf, cumin).
When salting lard, you can use any spices and vary them to your liking.
Cut fresh lard into pieces about 10x15 centimeters in size and make deep cuts every 3-5 centimeters. They should reach the skin. Peel and cut the garlic into thin slices. Sprinkle the lard with garlic and rub with the seasoning mixture. Then dip thoroughly in salt and place in layers in an enamel pot, sprinkling very generously with salt on each layer. Then place the bacon for 5 days in a cool, salted place. After this time, the bacon is ready for use.
For salting bacon with garlic in a wet way, you need to take:
- 1 kg of lard;
- 1-2 heads of garlic;
- spices (bay leaves, caraway seeds, coriander, pepper);
- dill;
- salt.
To salt lard using this recipe, first prepare the brine. To do this, pour cold water into a saucepan, add peppercorns, dill and salt to it (you need to take such an amount so that the egg placed in the solution does not sink). Place the saucepan over medium heat and bring the brine to a boil, simmer for a few minutes until the salt is completely dissolved. Then remove the solution from heat and cool. Cut the fresh bacon into cubes about 25 centimeters long and 4 centimeters wide. Peel the garlic and pass through the garlic. Dip lard and garlic in the cooled brine, put oppression and put in a cool place for 10 days. Before using, remove the bacon from the brine, dry it well with a napkin and place in the refrigerator for 2 hours.
