Lard is a high-calorie product with a high fat content. Lard is great for breakfast, saturating the body with energy and good mood in the morning. For this product to be stored in the refrigerator for a long time, it must be pre-prepared.
Instructions
Step 1
Overheated lard: Rinse the lard with water and cut into slices. Take a saucepan and put it on fire. Place all sliced pieces at the bottom of the pot while heating. Melt lard over low heat. Remove the appeared layer of fat with a spoon, pass it through a thin gauze cloth into a prepared container: glass or clay. The melted fat is stored for up to 3 years and is used not only for food purposes, but also for medicinal and even cosmetic purposes.
Step 2
Salting. When salting, it is impossible to oversalt the lard, it is believed that the lard absorbs exactly as much salt as is necessary to achieve the best taste. So, prepare the salting. For 1 kg. lard, take 3-4 tbsp. l. salt, 1 tbsp. l. ground black pepper, optionally add a mixture of dried herbs. Cut the garlic into large strips. Cut the bacon into 4-5 cm wide slices, sprinkle it with garlic and roll in the salted mixture. Take an enamel bowl and lay the slices in layers, sprinkling each layer with spices. Leave to salt in a cool place for 3-5 days. After the specified time has elapsed, wrap the cooked lard with cling film and store in the refrigerator, and such lard can be stored in the freezer for a whole year.
Step 3
Smoking. To smoke lard, a special smokehouse with certain types of firewood is required: alder, willow, poplar, etc.
Prepare the pickle mixture from recipe # 2. Cut the bacon into strips 15-20 cm long. Roll the sliced bacon into the mixture and leave in the refrigerator for 2-3 days. Wipe the fat soaked in the mixture well with a paper napkin. Take the smoker's hooks and place the pieces of bacon on top of them. It is necessary to keep such pieces over the smoke of the smokehouse for at least 3 hours. Smoked bacon is stored in the refrigerator for about a year.
