What a miracle - this is fat!
I eat from the belly - all is not enough for me!
According to the recipe, I salt -
I’ll give you a way.
For example, you can cook lard in onion peel. The recipe is pretty simple. But the fat is soft and safe to eat. And in appearance it is extremely reminiscent of smoked!
The best ingredient for this dish is fat with a meat layer, the so-called boiled pork or brisket. You can optionally include “liquid smoke” in the recipe, then your product in general will be very difficult to distinguish from real smoked.
Lard in onion peel (recipe)
You need to take a glass of husk per kilogram of pork, although the more it is, the brighter your product will be. Rinse the husk thoroughly with hot water, put it in a cookware and pour water on it. Next, bring this “husk mixture” to a boil and simmer for 10 minutes over low heat. Then add bay leaf (3-5 leaves), allspice (10 peas), salt (1 cup), 5 cloves of garlic and put in it sliced fat 10X5 cm. The brine should completely cover the lard. If necessary, you can add water.
Now 2-2.5 hours you need to cook lard in onion husks. This recipe came to us from ancient times, when fat was "languished" in the oven for longer. Therefore, during cooking, you can slightly cut off the fat for the sample: it should be well salted.
If we salt the lard in onion peels and determine to taste that it is salted enough and has reached the desired softness, the pan should be removed from the heat and left to cool. Then the pork must be removed from the brine, remove the scales and blot the pieces with paper towels.
Now you can grate the lard with ground pepper, garlic, previously finely chopped, other spices to taste and put it in a bowl. Top the meat should be covered with a flat plate and crushed with something heavy - oppression. For oppression, a bottle of water or a clean stone, suitable in size, is quite suitable.
In practice, fat in onion husks can be considered finished. The recipe for its preparation provides only the last step - cooling the product in the refrigerator for 12 hours. After the excess brine comes out of it, the boiled fat is wrapped in foil or parchment and transferred to the freezer.
There are many other recipes for salting. Among them there is dry salting and salting in brine.
Lard in brine (recipe)
This recipe involves salting in a special salty spicy solution - brine. The amount of salt for brine is determined using the ancient "device" - the usual cleanly washed potatoes. It is dipped in a solution and salt is added to it in a tablespoon, immediately stirring it. As soon as the potato ceases to touch the bottom of the vessel, hanging in the middle in the solution, it means that you no longer need to add salt.
The second important point when salting products is that salt should be used only stone, but not iodized. The third most important aspect is the choice of the initial product: the lard should be fresh, white in color and not from uncastrated boar. In order not to make a mistake, you need to cut the skin and set it on fire when buying pork. The smell of burning skin should be pleasant - this indicates a high quality product.
Now you need to fill the lard with the resulting brine. You can use a three-liter jar, you can pan or bowl. The main thing is to make sure that the meat is completely covered with liquid. To do this, place a circle on top, which is pressed with oppression - a load that holds the lard below the brine level.
In this state, the fat should stay for about three days at room temperature. After the specified time, the fat should be removed, and the used brine should be drained. Now you need to sprinkle the pieces with a mixture of seasonings and cover with garlic chopped into slices. A variety of peppers, coriander, dry or fresh herbs are suitable for the seasoning mixture. That's the whole salting secret. It remains only to wrap the fat in a cloth or foil and hide it in the freezer.