Fans of delicious food are often interested in the question of how to quickly salt the lard at home. Mistresses have come up with many ways to make the product tasty and fragrant. Some doubt whether it is worth the fat, they are afraid that from it they will grow fat or increase the level of cholesterol in the blood, but this is a completely erroneous opinion.
Fat is an excellent product that contains many useful substances for the body. For the pig's body, this fat layer acts as an energy store. This is the supply of triglycerides, linoleic and arachidonic acids involved in cholesterol metabolism. Subcutaneous fat contains selenium and zinc, carotene and choline, vitamins D, E, C and A. Many doctors recommend eating at least 30 grams of fat per day.
But fat is not only useful, but also a very tasty product. You can, of course, buy a product of shop salting, but everyone knows that homemade salted salted salt is much tastier. Taste qualities depend not only on the method of its preparation, but also on the freshness and characteristics of the product itself.
In the article, we will look at how to quickly salt the lard in several popular ways. We will also tell you how to choose the right lard, so that it is fresh and fragrant, so as not to accidentally buy a product cut from a boar. Such lard has a pungent and unpleasant odor and will be completely inedible, despite the quality of salting. Having familiarized yourself with excellent recipes, you can easily add salt at home.
Choose fat in the market
If you need to quickly and tasty salt the lard according to the recipes given in the article, go to the nearest market and choose a quality product. There are several methods for examining fat for freshness. We list them below:
- First of all, inspect it visually. Fresh lard should be bright white, with a pinkish tint, uniform, without spots and stripes.
- Check the skin. It should not be thick, have stubble or be rough. Well-processed lard has a smooth and thin skin. Some peasants scorch the bristles with straw, which gives it a specific haze aroma. See that the mark of the veterinary service of the market is on the skin.
- Smell the smell of the product. Fresh lard has a sweet and milky aroma. If you felt a specific pungent odor, then there is a possibility that the boar is in front of you. This is a male pig, in which the sex glands are left for reproduction, which is reflected in the taste of meat and lard.
- Merchants selling lard in the market often see matches stuck in the middle of the fat. Take one yourself and try to pierce the layer. If the match went in easily, like in butter, then the lard after salting will simply melt in your mouth.
- Do not strive to get the thickest fat. The optimal thickness is considered to be a product from 3 to 6 cm. If it is larger, then the pig was old and the lard can be tough.
Preparing fat for salting
Before you quickly salt the lard at home, you need to thoroughly rinse it after purchase under wastewater and put on a paper towel. Dip a piece on all sides so that no drops of water remain on the surface.
If you have purchased a wide piece, then for salting, cut it into thin strips, approximately 10 or 15 cm. Then it is best to cut the fat into smaller pieces - 5-6 cm.
Pre-prepare the necessary dry spices to taste and packaging salt. Coarse rock salt is better. Take care also of the container in which the lard will be stored. It can be an enameled pan or a bowl with a lid. Many people wrap salted fat in a newspaper, but it’s better not to do this, since it contains printing ink. If you want to wrap fat in paper, then use a plain white or fabric napkin made of linen or cotton. You can put lard in a three-liter bottle (if there is a cold place to store it) and cover with a plastic lid.
The easiest way
Next, we consider how to quickly salt the lard in the simplest way, using only coarse coarse salt. Place the prepared and dried lard on a paper or board, sprinkle with plenty of salt so that it completely covers the entire surface, as well as the internal parts of the cut pieces.
It is not necessary to measure the required amount of salt, pour it without sparing. Salo will absorb as much as he needs. The rest of the salt remains untouched. Before use, it is cleaned with a knife or rags. When the fat is densely covered with salt on all sides, it is placed in a container or wrapped in paper and sent for several days in the refrigerator.
This is a dietary option for cooking bacon. Since spices and spicy seasonings are not used, people with diseases of the gastrointestinal tract and small children can eat such bacon. Many children cannot be forced to eat fat, but cunning mothers have come up with a little secret, saying that this is the meat of a polar bear. This is a proven method that works flawlessly.
Classic recipe
Quickly and deliciously salt the lard in a couple of minutes. The classic version of salting is considered one of the simplest and easiest to perform. Make a variety of dry spices. You can use black or red pepper, dry or fresh garlic, suneli hops, marjoram, coriander or chopped bay leaf. Often housewives add dried dill or parsley.
The lard, previously washed and dried, is first rubbed with salt, and then sprinkled with a mixture of spices on all sides. Do it tightly so that the entire surface is covered. Salo is placed either in paper or in a pan and put in the refrigerator for 4 days. When serving, the backfill is wiped with a knife and the lard is cut into thin slices. It is tasty to eat with bread and garlic, spread on top with Russian mustard or horseradish.
Pickle in brine
Next, we consider in detail how to quickly salt the lard in brine. Preliminary work on the preparation of the product is carried out similarly to the previously described methods, only lard is cut into small pieces, as it will fit tightly into a pot or jars. Separately, a brine is prepared. Pour 1.5 liters of water and boil it over a fire. Set aside to cool, and in the meantime we will prepare other ingredients. Peel the head of garlic and chop the cloves with small crumbs. Black pepper can be taken loose and coated with slices of bacon on top, or when laying pieces in a jar, pour pepper in peas (10-12 pieces).
The brine is prepared in such proportions: 5 tbsp. Are thrown into 1.5 liters of water. l salt, add 4-5 bay leaves, all this is poured into a stacked jar. Before salting the lard in the brine quickly according to the recipe, the container must be thoroughly washed, wiped with a dry towel and put upside down on a napkin so that all the remaining liquid drains. The bottles are stored in a cold place for 3 days. Before serving, the fat should be removed from the container, dried and cut into thin slices. And the rest is again set in the cold.
Spicy fat
We will share with you another interesting recipe. Salt lard quickly in brine can be with hot red pepper and garlic. The brine is made similar to the previous version. However, one must act differently. In cold boiled water you need to lower the lard and soak in the liquid for 12 hours. It is best to do this in the evening, and in the morning to tackle the streaking.
Disassemble the head of garlic into separate cloves and peel. Remove the fat from the water, wipe it with napkins and dry thoroughly. In the thickness, make several deep holes with a knife and insert a clove of garlic into them. Then sprinkle generously with red pepper (some housewives add a pinch of black into it) and salt. Then cut it into pieces and put it in a three-liter jar. Pour in brine so that the lard is completely covered with liquid. Soak in the cold for a week and can eat.
Hot pickle
Before that, we introduced you to two recipes on how to salt lard in brine. Very quickly prepare the most delicate and fragrant fat, pouring boiling water over it. You can use a product with layers of meat. To work, prepare the following components:
- 800 grams of fat;
- table salt - 7 tbsp. l .;
- 1 liter of boiled water;
- 4 bay leaves;
- 5 peas of black pepper;
- 2 cloves;
- a few cloves of garlic.
The brine is cooked with the spices listed above until boiling. Then turn down the heat and hold for another 2 minutes so that the spices share the aroma with the liquid. Salo is rubbed with pepper and garlic at this time. Some add horseradish. Place the prepared pieces in a pan and fill with boiled brine, and immediately after turning off the fire. The liquid should cover the lard by 1.5 cm.
You can add fresh chopped greens for flavor. Lay the plate upside down so that the lard does not pop up. While the brine is hot, we keep the pan indoors at room temperature. After cooling, transfer to cold and stand 3 days. Now you know how to quickly salt lard in boiling water.
Then they take out the fat and put it on a napkin to get rid of the remnants of the brine. Then they shift it to paper, wrap it tightly and send it to the freezer for long-term storage.
Boiled fat
If you have not yet chosen how to quickly salt the lard, then you will definitely enjoy the next recipe. To implement the plan, choose a product with numerous meat layers. Buy lard of this size so that when folding it in half, the twist would fit in the pan.
First, as usual, it must be washed under wastewater and dried with napkins. Bend the piece in half and lightly press down so that the bend is visible. Fill the inner crease with spices to taste and chopped garlic. Then fold the fat in half and tie it with a thread so that it holds firmly.
Add the usual spices to the brine - salt (at the rate of 2 tbsp. Per 1 liter of water), peas, allspice, bay leaf and whole cloves of garlic. You can throw cloves, one peeled onion, celery or parsley root, a couple of sprigs of fresh herbs, etc.
When the water boils, lower the bacon there, bring it to a boil again and reduce the heat to a minimum. Cook for about an hour until cooked. Cools the fat in the brine gradually. Then it needs to be removed, dried and grated with dry spices to your liking.
Onion husk recipe
Quickly salt the undercoats or lard in hot brine using thin peel of onions. The product is a beautiful golden brown. Remove the husk from the onion in advance or cook it after using the vegetable, wash it under wastewater from dirt.
For salting 1.5 kg of fat you will need:
- 7 tbsp. l rock salt;
- 1 liter of water;
- onion peel - 2 presses;
- spices as desired;
- garlic for rubbing.
Choose an old brine tank, which is not a pity, as it will turn brown from onion peel. Put the washed husk in a saucepan and fill with water. Put on fire until it boils. Then turn off the gas and let it boil for at least a minute, so that the husks give better natural paint. Fat is cut into pieces. First, salt is thrown into the liquid, mixed until dissolved, then slices of bacon are lowered there and boiled for 20 minutes. Cooking time depends on the thickness of the fat. If it is thick, then a little more time will be required.
It is better to cook the brine in the evening, since after the pan has been removed from the heat, the lard should lie down in it for another 12 hours. Then they take it out on a napkin and dry it. Then rub with dry spices, you can add chopped garlic into the pulp. Wrap each piece of cling film and store in the refrigerator. If you salted lard as a reserve for the winter, then keep it in the freezer. Thus, it can be stored for several months, and the taste of the product will not change.
What to do if you really want fat
Sometimes when buying fat, I really want to try it as soon as possible, wait a few days for nothing. Then you will definitely enjoy the following recipe. It will be possible to quickly salt the lard if you cut it into thin slices, which are usually prepared for a sandwich.
Stack them in layers in a jar. Each row of portioned pieces is sprinkled with salt and spices. The can is closed with a lid. If it is not fully filled, you can additionally shake the contents to cover the entire surface of the bacon more thoroughly. Leave the lard at room temperature for a day and can be served.
Useful Tips
How tasty and quick salt salt, you already know. Now get acquainted with some tricks that experienced housewives use during salting and preliminary work, so that the finished dish turns out even more aromatic and tasty.
First, do not be afraid to more than use salt for dry cooking. Salo has an excellent feature not to absorb excess. And excess spices, if desired, can be easily peeled off with a knife before use.
Secondly, they choose fat on the market, depending on the method of preparation. So, fat, cut from the abdominal part, is more suitable for pouring with brine. Dry salt and spices sprinkle on the side parts of the carcass and the location on the back of the pig.
If you are going to make lard for long-term storage in the freezer, do not rub it with garlic. It is better to do this later, when thaw fat, before eating.
If you work with brine, it is advisable to pre-soak the slices in cold boiled water, leaving them all night. Thus, the cooked lard will be much more tender.
If the product is selected with meat layers, then during cooking, check the color of the meat. If it remains pink, then a piece has not yet fully salted. Ready meat should be dark.
The article describes in detail how to quickly salt the lard. Choose your favorite method and try to make salting yourself. Have a good start!