Classic recipes for pickling lard dry way
Option one:Wash a piece of fresh lard, clean it with a knife from dirt and cut it into bars of about 25x25 cm. Prepare a salt mixture for salting: pour about 200-300 g of coarse salt with a small amount of water (about 50 ml). Rub each bar thoroughly with the resulting gruel on all sides. Sprinkle a sheet of parchment or thick white paper with a layer of salt about 1.5-2 cm. Carefully lay the salted pieces in layers on a sheet of parchment with the skin down. Sprinkle each layer between the pieces with salt for uniform salting. Cover the laid pieces of lard, wrap them several times in paper or parchment and hide them in a dark, cool place, such as a cellar or refrigerator, for about two to three weeks. The finished lard can be stored for months and will be a wonderful addition to a fun feast. Option two: wash and clean the lard and cut it into small cubes. Rub each cube with garlic, then salt it well with salt mixed with the following spices: ground black pepper, bay leaf, cumin. Place the cubes on top of each other, remembering to sprinkle each layer with salt and finely chopped garlic cloves. Put the well-packed pieces in a plastic bag or cling film and put them in the refrigerator for 10-14 days. Please note: lard salted with garlic has a much shorter shelf life than lard salted without spices. But this dish turns out much "juicier" and more flavorful.
Methods of rapid salting
The holidays are fast approaching and youWant to treat your friends and family with deliciously cooked lard? There are ways to cook lard quickly, literally in 4-5 days. These are the so-called recipes for salting lard in a jar. Method one. Prepare the fragrant seasoning: mix salt, allspice peas, bay leaf and paprika. Wipe the lard with a damp cloth (it is important not to wet the lard so that it does not spoil), clean dirty spots with a knife, wipe again and dry on a dry napkin for at least half an hour. Cut the dry lard into small pieces that can fit through the neck of a 3-liter jar. Place half of the prepared fragrant mixture on the bottom of the jar. It is also advisable to add a few chopped cloves of garlic for flavor. Rub the chopped lard with salt and place in layers in a jar, carefully sprinkling each layer with salt. Carefully pour the remaining half of the aromatic mixture on top and close it tightly with a tight-fitting lid. Place the jar on its side in a secluded cool place and turn it over several times a day, then, after a couple of days, put it in the refrigerator. In three days, the delicious lard is ready. Before use, the lard must be washed and dried well. It is advisable to store the finished lard in the freezer. The second method of preparing lard in a jar is fundamentally no different from the first. The lard is placed in the jar, generously rubbed only with salt without adding spices. It is stored in the refrigerator and is ready for use after two or three days of salting. Before serving, rub a piece thoroughly with a mixture of peppers (ground black and red) and a mixture of dry aromatic herbs: marjoram, caraway, dill, parsley, etc. You can use any herbs to your taste.
Express method of bacon preparation
You decided to cook a real UkrainianBorscht, but you don’t have any ready-made lard at home? We offer an excellent express method for preparing lard in just half a day. So, we will need: a small piece of fresh lard, fine salt (not iodized), a mixture of ground black and red peppers, turmeric, a couple of cloves of garlic. Wash and peel the piece and cut it into thin long strips (as before serving). Rub each strip well with salt and spices, put them on top of each other and put them in a plastic bag. Store the bag at room temperature for several hours, then lightly clean the lard from spices and rub it well with chopped garlic. Before serving, it is recommended to cool the finished dish in the refrigerator (half an hour will be enough). The whole charm of salting lard in a dry way is that the pieces turn out very even and neat, which is difficult to achieve when cooking in brine or a sleeve. There are many ways to salt lard using the dry method, but its main advantage is that it is impossible to oversalt it, because fresh lard will absorb only the amount of salt it needs. There are many ways to serve it. You can cut the lard beautifully and arrange it on a plate with pickles and cucumber. This snack goes well with vodka and moonshine. Horseradish, hot mustard or adjika are recommended as a sauce for lard. It is customary to eat the lard itself with fresh black bread, "Borodinsky" is ideal. In addition, good, soft lard can be used as a base for meatloaf. The fillings can be very diverse: ham and cheese, carrots and bell peppers cut into strips, lean pork, simply fragrant herbs or spices with garlic and onions. Simply wrap the filling in the prepared bacon, put it in a baking bag and place it in an oven preheated to 180 degrees for about 1.5-2 hours. The proposed snack will perfectly diversify your table and surprise your loved ones with its unusual taste. We wish you bon appetit and merry feasts!
