Salting is the most effective method of preserving this product. The easiest way to prepare animal fat is the usual rubbing with salt and saving it in a sealed container. With this method of preparation, it can be stored for a long time even without a refrigerator, but simply in a dark and cool place.
Salting fat at home is a simple process. For him, it is necessary, first of all, to buy fat (it is also possible with a meat layer) lard. It can be salted in large pieces, but it is best to cut into small pieces. They should be so large that they can easily be placed in a standard three-liter jar and removed from there. Salting of fat does not provide for preliminary washing with water. All pieces are carefully rubbed with salt and stacked tightly in a jar, while pouring them with salt. After a couple of days, the lard starts the “juice”, and after 7 days it is ready to eat. The jar can be rolled up with a lid, and then the finished fat can be stored in it for more than a year. Under a nylon cover, such a product is stored in the refrigerator for a very long time. Salting can also be carried out using garlic. In this case, the pieces of the prepared product are rubbed with salt mixed with crushed garlic. Some people add bay leaves to the bacon to improve the smell.
Some people like ice cream lard. To prepare such a product, you need lard, dill seeds, garlic and salt. Chunks of fat with a meat layer are cut into longitudinal strips 5 cm wide. The length and height of the strips depend on the size of the piece of fat. Then make transverse incisions in such a way as to produce approximately the same pieces. In this case, the skin of fat is not cut. It is necessary to carefully rub the pieces with salt on all sides and in the incisions. Crushed garlic and dill seeds are evenly distributed over all pieces of lard. The prepared product is wrapped in food paper and placed in a suitable container, which is left in a cool place for a day. The prepared fat is placed in the freezer and, after freezing, is eaten. It must be remembered that lard cooked with garlic cannot be stored for a long time.
Another way of cooking this delicious product is very popular with housewives. This method is the salting of fat in brine. For cooking, it is necessary to make a brine of 250 g of salt and 1300 ml of drinking water. The lard cut into small pieces is placed in a three-liter jar and the prepared brine is poured into it. It should cover all the pieces completely. The jar is covered with a nylon cover and left in cool and dark for 3 days. After this time, the old brine is drained and poured a new one. After another 3 days, the procedure is repeated. At the end of the salting process, the fat is removed from the brine, allowed to drain and placed in a freezer to freeze. After freezing, it is ready for use.
Salting salted with spices is a great way to get a delicious cold snack. For its preparation you will need: salt, marjoram, bay leaf, cardamom, caraway seeds, red and black pepper, allspice, garlic. For one kilogram of product you need to take 0.5 tbsp. tablespoons of red or 1 tbsp. tablespoons black pepper, 5 tbsp. tablespoons of salt, 1 tbsp. a spoonful of a mixture of fragrant herbs and spices. A small part of the prepared mixture, sweet peas and pieces of bay leaves are poured into the prepared dishes. They put one layer of fat, sprinkle it well with a salting mixture with bay leaf and allspice, and then lay the following. The prepared product is left for a day in the room, and in the next 5 days in a cool place. Such a product is stored in the refrigerator, wrapped in food paper.