Pork fat is a traditional product among many Slavic peoples. Usually it is consumed in salted or smoked form, less often baked in the oven or boiled with spices. There are many ways to deliciously salt the lard. Many families have their own traditional recipe, which is passed from one generation to another. Many of these recipes are simple enough to be used in practice, but there are more complex options that require certain skills and adaptations.
The easiest way to salt delicious bacon is to use only salt and garlic. Moreover, in just a few days, a wonderful product is obtained. About a pound of fresh fat (you can use underscores) will need about 4 tablespoons. salt and head of garlic. In addition, you need to take a clean, dry glass jar (a liter or a half liter is suitable) with a tight-fitting lid.
Lard should be cut across into pieces about 4 cm thick, each of them should be rolled in salt, then placed in a jar, sprinkled with the remaining salt and transferred to peeled, chopped large garlic. A little mixture is left in order to pour to the very top. After that, the jar is closed and left in a cool room for 10-12 hours, then cleaned in the refrigerator. After another 12 hours, the fat will be ready, and it can be stored for a month without removing it from the can. The only drawback of this method can be considered the need to clean the product from salt each time before use.
How to deliciously pickle lard in brine
This method of salting is good for shelf life. And for this it’s not even necessary to use a refrigerator, just a cool room. Although it turns out so tasty that the storage issue, as a rule, does not arise. Before you salt delicious bacon, you should prepare the necessary products and utensils so that you can do everything without fuss. For 2 kg of fat, you need to take about 1.5 liters of water (pure or filtered), 6 heads of garlic, salt and ground pepper to taste. You will also need an enameled pan, jars with lids and a chicken egg.
First, peel the garlic and pass it through a press, and then prepare the lard. It is cut into pieces about 5 cm wide and rubbed with garlic, sprinkled with ground pepper. After that, it is laid out in jars (there is no need to ram it, air must remain between the pieces). Water is poured into the pan, the egg is placed in it and so much salt is added that the egg begins to float, after which it is taken out and used for other purposes.
The brine is boiled, then cooled to room temperature, poured into jars, closing them with lids. Salo is put in a cold place. You can use it after 3 days.
How to salt delicious bacon boiled
In this form, it turns out to be very tender, so the recipe is ideal for those who do not like hard fat. It takes surprisingly little time to cook it, and the ingredients will, as always, be the simplest. For a pound of fat, you should take 3 tablespoons of salt without a slide and a bay leaf. In order for it to turn out excellent not only in taste, but also in color, onion husks can also be used. Before salting tasty lard according to this recipe, the husks are washed, poured with water and brought to a boil. Then they salt water, put bay leaf and lard. It is cooked for about 15 minutes, after which it is taken out, cooled and stored in the refrigerator.