The first way of salting
Fresh produce is stored only in the freezer,and the salted product can be stored in the refrigerator. However, do not forget that the salted product quickly absorbs surrounding odors, so you should not store it in the refrigerator for more than 5 days - it will not be as tasty and tender. It is recommended to keep in the refrigerator a piece of the product that can be eaten within a couple of days. For example, if you plan to put it on the table for the New Year, then by this day it will be very tasty and tender if you take care of this day in advance and take the product out of the freezer into the refrigerator on December 29. Many articles have been written about how to salt lard, and we will tell you about the simplest option, which is best suited for those who are just learning the basics of cooking. 1 kg of the product is cut into pieces 4 cm thick, carefully washed with cold water and dried with a paper towel. The pieces are placed in glass, enamel or plastic dishes. How many pieces to put depends on the volume of the dish, they should not fit too tightly together. Favorite spices are placed between the lard - bay leaf, garlic (dried or fresh), allspice or black pepper, some herbs. According to this recipe, now you need to boil water in a separate dish (about 1 liter), dissolve a glass of salt in it, then cool it all down and strain the brine through cheesecloth. The lard is poured with the strained brine and left for a couple of days, the temperature should be room temperature. And you can be sure that in 2 days you will be able to taste your own homemade product with pleasure. The product salted in this way can be stored in the refrigerator for as long as you like, but it is better in brine, then the treat will always be fresh, tender and incredibly tasty. It is preferable to store salted lard in jars.
Dry pickling
Homemade lard is also salted using the dry method, itturns out very tasty and piquant. This method will be interesting for those who want to know how to salt it with garlic without much effort. The advantages of this recipe are that the process is not complicated at all, and the lard does not even need to be washed with water. Before salting, the product must be thoroughly scraped with a knife to clean it from dirt, while not forgetting about the skin. The peeled product is cut into slices 4 cm thick, now it needs to be thoroughly rubbed with salt on all sides. At the same time, you should not spare the salt, since the lard will not take too much and it will not be possible to oversalt it. For such a recipe, it is better to take coarse, so-called rock salt. After the product is conscientiously rubbed with salt, it is sprinkled with black or red pepper. Now the most important thing: rub in finely chopped garlic, you can pound it. A small amount of caraway seeds or other spices to taste will add piquancy. The product is wrapped in oiled paper and put into the freezer. It can be served in 7 days. Do not doubt that day after day the lard salted in this way will only become tastier and more tender. There is another way to salt lard in a dry way, in this case it is possible to taste the product in 3 days. It is cleaned and cut into small pieces (take a kg of lard), generously rubbed with coarse salt, allspice or black pepper, garlic (it must be crushed beforehand) and placed in a salting dish, the pieces should fit tightly to each other - in such conditions the product is salted faster. A large plate is placed on top of the dish with lard, it should fit tightly into the salting dish, the gap between the walls should not exceed a few millimeters. Now you need to put a press on top of the plate, you can use a large glass jar filled with water or a large heavy stone, provided that it does not break the plate. You need to leave the lard at room temperature for a couple of days and 2-3 days later you can enjoy the wonderful taste of salted lard. This homemade treat will certainly not leave even the most demanding gourmet indifferent. This salted lard is not afraid of time if you store it in the freezer in oiled paper. With this homemade lard you can cook delicious scrambled eggs in the morning.
How to salt the lard with layers
Homemade lard with garlic turns out verytasty if salted in layers. Recipes for this type of salting are usually preferred by older people, which is why it is also called "grandmother's method" of salting. How to salt lard with garlic? We will need lard, cut into pieces 5-6 cm thick, and it must be with layers of meat. For 1 kg of product, you will need 4 cloves of garlic, coarse salt, black peppercorns, bay leaf for flavor. Salt the lard like this: the fresh product is thoroughly washed, scraped with a knife and dried with a paper towel. Salt is poured onto the bottom of a large jar in a 1.5 cm layer, spices are added (bay leaf, pepper) and garlic is squeezed out. Before adding the lard, each piece must be thoroughly rolled in salt on all sides. Then the first layer of lard is laid, salt is poured on top again, but less than there was at the bottom of the jar, spices are added. And so put the lard and salt with spices in layers, not forgetting to add crushed garlic. Then close the jar with a lid and leave for several days, but you should make sure that it is not exposed to direct sunlight. During the salting process, the product will release juice, and you will get a delicious brine. The jar should be turned over every 2 days so that the lard is salted evenly. Before eating the lard, the jar should be put in the refrigerator for 1 day. The lard should be washed, dried and put in the freezer. Then cut it into small pieces and enjoy the taste. Crumbly boiled potatoes and black bread go well with this lard.
The recipe for salting in Hungary
This recipe can also be easily made onany housewife can do this in her kitchen. A large piece of the product is carefully rubbed with salt and placed in an enamel bowl for a couple of hours. Then you need to carefully clean the salt from the surface of the lard and rub it thoroughly with various spices until the surface turns red. Now this piece needs to be hung up to dry. To do this, you need to choose a well-ventilated place.
Useful tips for pickling
Here are some helpful tips to help you during pickling.
- The thicker the skin, the fat will be tougher. A product with a thick skin is recommended for cooking various dishes.
- In order for the lard to be softer, before salting it is necessary to hold 12 hours in water.
- For grinding fat is small, and even more so iodized salt does not fit, you should only use a large one.
- If the lard is stored in the light, it will quickly turn yellow.
