Disputes about the benefits and harms of lard are already in the past - nutritionists have confirmed that this product, used in moderation, is not only useful, but even necessary for the human body. Therefore, now you can safely eat lard, using it in any form. Those who want to cook delicious sandwiches with it can make lard in onion skins.
How to choose the "right" lard
You need to choose the peritoneum - the part where fat is interspersed with layers of meat. This part will be harsh for the traditional way of salting lard, but if you make lard in onion skins, such meat will be ideal. First of all, you need to buy it on the market from a trusted seller. If the seller is unfamiliar, pay attention to his appearance, neatness, cleanliness of his hands. Then inspect the product that he offers you. On the cut, the fat should not be yellowish, the fat layers should have a pale pink tint. The skin should be thin. Smell the selected piece - there should be no smell.
Nutritionists recommend eating about 100-150 g of lard weekly, preferably with garlic and whole grain bread.
Salting lard in onion skins
For this delicious snack, you will need;
- 1 kg of lard with meat veins;
- 1 glass of table salt;
- water - 1 liter;
- husk from 10-12 bulbs;
- 5-6 cloves of garlic;
- 3-4 bay leaves;
- 3-4 peas of allspice;
- hot red pepper on the tip of a knife.
Make deep slits on the inside of the lard, taking care not to damage the skin. Prepare a brine for salting lard. Pour water into a saucepan, pour salt into it, put on fire and boil. When the water starts to boil, add the clean onion skins to a saucepan and reduce heat to low. After 5 minutes, put the bacon in a saucepan, the water should completely cover the piece. Boil lard for 15 minutes, then remove the pan from the stove and set to cool, covered with a lid. After 15 minutes, remove the bacon and cool. If a piece of bacon curled up a little, it's okay - it happens, since the meat layer shrinks in boiling water more than the fat layer. Unfold the fat and place under the oppression. In this capacity, you can use a liter jar of water.
The use of fat helps to reduce the deposits of cholesterol on the walls of blood vessels. It contains selenium, which has antitumor properties, and archidonic acid, which regulates metabolic processes in the body.
Crush the cloves of garlic with the flat side of a knife, finely chop, put in a small bowl and chop the laurel leaves there, breaking them with your hands, add the allspice crushed by the flat side of the knife, pour in the red hot pepper and mix.
Rub the spices over the surface of the lard on all sides. Wrap it in plastic wrap as tightly as possible so that there are no air bubbles. Put on a plate and leave to lie down at room temperature for 3-4 hours so that the spices soak the meat, after which it can be put into the freezer. Such fat will be ready the next day.
