If you want to get a truly tasty and aromatic salted lard, it is better to cook it yourself. The recipes are very diverse and allow you to quickly and efficiently carry out an ambassador in accordance with your own tastes.
Salting lard is a real art in which there are several general rules. So, a fresh product that has passed a veterinary check should be chosen for salting. It is better to buy pieces, at least 3 cm thick, with clean-shaven skin. Lard with small layers of meat turns out to be especially tasty.
The fat should be white or slightly pink in color. When you press a piece with your finger, a small dent should remain in the fat. If the food is stale, the dent will disappear quickly. An unpleasant smell and a yellow tinge are a sign of old lard, which should not be used for pickling.
It is not recommended to buy boar fat for salting. It can be easily distinguished by its characteristic urine smell, which appears when a piece of bacon is heated with a lighter fire.
To prepare salted lard with garlic, you will need the following ingredients: 1 kg of lard, 3-4 cloves of garlic, ground black and red pepper, salt.
The fat is cut into long strips 20 cm wide. The pieces are cut lengthwise every 3-4 cm. The garlic is peeled and passed through a press. Lard is carefully rubbed with chopped garlic, red and black pepper. Pieces of bacon are placed in a deep container, abundantly sprinkled with coarse salt, and pressed down with a load. After a week, the bacon is ready.
Lard needs to be rubbed with seasonings before using salt. Otherwise, the salt will prevent the garlic and spices from absorbing into the food.
Salt can be salted in brine. To prepare the brine, you will need the following ingredients: 1.5 liters of water, 1 glass of salt. For salting, garlic, bay leaves, allspice, and herbs are used.
The washed and dried lard is cut into small pieces up to 4 cm thick. The pieces are not placed too tightly in a container. Spices, allspice with peas, garlic cloves cut into slices are placed between the layers.
Salt is poured with water and boiled until completely dissolved. The cooled brine is poured into pieces of bacon. The bacon is kept at room temperature for 2 days, and then put into the refrigerator for another 3 days. You can store the finished product without removing it from the brine.
Salted lard for long-term storage must be wrapped in cling film or oiled paper. The product quickly absorbs foreign odors, which can significantly spoil its taste and aroma.
At home, you can cook salted bacon, the taste of which is slightly reminiscent of smoked. This will require: 5 glasses of water, 1 glass of salt, 1 tsp. black peppercorns, 3 bay leaves, 4 cloves of garlic, husks from 5-6 onions.
All ingredients are mixed and brought to a boil. The heating of the container is reduced to low. When the liquid stops boiling, washed bacon is dipped into it and boiled for 20 minutes. Then the pan is removed from the heat.
Lard is left in brine for 8 hours. The finished bacon is removed from the container, dried with paper towels and wrapped in oiled parchment paper. It is better to store the "smoked" product in the freezer.
