Many people's winter preparations are not limited to stewed fruit, pickles and jams. If you have a cellar at hand, why not roll up something meat? And for everyday use, without long storage, it will not be superfluous to prepare a delicacy yourself. For example, pickle lard in a jar.
The most delicious recipe for every housewife, no doubt, is their own. Experienced culinary specialists even managed to discover certain tricks of the process and modify existing technologies “for themselves”. And for beginners, we will offer several ways to get delicious fat at home. And share all the available secrets of its salting.
Recipe for success
To get a gentle and fragrant fat in brine in a jar, the recipe of which you have looked after, you need to adhere to some rules. And the most important thing here is to correctly choose the source product itself. When buying, you need to pay attention to several points:
- Cut color. Only white or slightly pinkish is suitable - gray, like yellow, indicates the venerable age of the pig.
- The structure of fat. Smooth, dense, no friability or unpleasant stickiness.
- The presence of veins. If they are, lard is unlikely to be tasty. The check is elementary: we pierce the flesh with a match. If it comes in jerky - we are looking for another.
- The stigma of sanitation. Some frown at the blue print, and it, by the way, guarantees that along with the fat you do not sell any parasites. So unchecked spontaneous markets are best avoided by a long road.
The only disagreement that causes salting in the brine in the jar is to wash it or not to wash it. A number of chefs believe that this is categorically impossible: they say that the product is salted unevenly. They offer all superficial scraping with a knife. However, most cooks still prefer to wash lard, and then dry with a towel. To whom to join - decide for yourself.
Long-term stocks
If you are planning to prepare fat for the winter in banks, one of the best recipes is the following. The initial product is cut in large enough chunks (if only they climbed into the neck). The bottom of the can is sprinkled with garlic plates, bay leaves and peppercorns. Salo is laid in rows, each layer is sprinkled similarly to the bottom. A third of a kilo of salt dissolves in a liter of hot water. All of it will not disperse, part will settle to the bottom, but it is necessary. When the brine has cooled, it is poured into a jar. Make sure that it leaks to the bottom and fills all the voids. Sedimentary salt is pushed over the bacon, after which the solution is poured to the top to begin to flow out. The lid rolls into the cellar. Such a preparation can be stored for a long time, and tasting can begin in a couple of days.
Quick recipe
And if there is no time or desire to wait, until fat in the bank ripens? The most delicious recipe for many - giving immediate results. Then the original product should be cut a little finer than for the previous version, and rub each piece generously and abundantly with a mixture of salt, lovingly selected spices and garlic. Slices are stacked in a container, which is placed on a napkin - it spreads the bottom of a small pan. The neck is covered, and the fat is sterilized for half an hour - as you do with winter preparations. As it cools down, you can carry it on the table.
Dry salting
Many people like the classic salted lard in a jar. The most delicious recipe in this case does without brine. Slicing the product is similar to the first method, the only clarification is the pieces are not thinner than five centimeters. They run well in salt. Only rough kitchenware is taken, neither sea, nor extra, nor iodized are suitable. If desired, it can be mixed with spices ( Provencal herbs, caraway seeds, marjoram will be good), and pieces of lard should be transferred with garlic plates.
So, the slices are crumbling in coarse salt. It is even theoretically impossible to salt the lard, so do not spare the salt. If for the first time there are fears to overdo it, take about four tablespoons for each kilogram of product. A layer of salt is also poured at the bottom of the can, then the slices are folded - so that they are turned down with the skin. Salt again and the next row, now with the sandpaper up. When the whole jar is full, it closes and spends the first day in the kitchen, warm, and then rearranged in the cold.
Bacon in brine
This is called a very strong saline solution. It is convenient to cook lard in a pickle in a jar. The recipe, however, allows the use of an enameled pan, only in this case, for the time of salting, you need to crush the future delicacy with oppression.
Fat is cut and packaged in cans. This time the styling should not be too tight. For aroma, it is sprinkled with ground pepper (black and red, or maybe a mixture of five types), parsley, garlic and peas. A brine is made: a glass of salt is boiled in a liter of water. The density of the resulting brine should be such that the egg in it does not sink. Fans of spices can boil dill, marjoram and caraway seeds when boiling. The cooled brine is filtered and distributed among the banks. Covers - ordinary, polyethylene. Salting salted in brine in a jar according to this recipe lasts from five days to a week - depending on how much capacity you took and how large the main component was cut. This fat has a delicate natural color and is stored for about a year. True, if garlic is added, then the period is noticeably reduced.
Salo in a water bath
Boiled lard is popular even among those who are not too approving of this product. However, the multi-stage process of its cooking turns away many from such treats. We offer to cook lard, boiled in a jar - the most delicious recipe at the same time turns out to be the least time-consuming. Although it will take a decent time. A kilo of two hundred lard mixes a third of a glass of salt, several finely broken leaves of laurel, a crushed head of garlic and a spoonful of black pepper. This composition is rubbed into slices and rammed into a jar. A napkin is placed in a deep pan, a jar is placed on it, water is poured - so that it is flush with the lard. It would be nice to find a pan that could be covered with a lid during cooking. When the water begins to boil, the fire is screwed to a minimum, and the water bath works for 2-3 hours. Ready cooked delicacy after cooling is kept in the refrigerator.
Baked lard in a jar: the most delicious recipe
Baked foods are loved by everyone who is not a vegetarian in principle. Surely the meat-eaters will also like the "oven" fat in the bank. The recipe is simple, and the result of its embodiment is amazing. It is advisable only to take lard with a plentiful cut, peritoneum or cheek. It is certainly thoroughly dried, even if moisture is not visually detected. Sliced slices should be as large as possible - small ones will turn out tasteless. Each piece is rolled in seasoning for meat; its composition must necessarily include salt, since separately it does not participate in this recipe. Excess spices are shaken off, and lard is put in a dry jar. It is not necessary to ram up to the top: the space of a centimeter by three is left empty. The can is put in a cold oven, covered with a lid, and the oven is turned on for a minimum for warming up.
After about ten minutes, the temperature is brought to 150-160 degrees. The product will be baked from 50 minutes to an hour, after which we turn off the oven, and leave the tasty lard in the banks to cool right in it.