This is an unscrupulous lie that only Ukrainians and Belarusians love fat! Everyone loves fat !!! Because it is, of course, within the normal range - the product is both healthy and tasty. The main thing is that it is properly cooked. With garlic, with pepper, with a lavrushka - mmmmmmmmmm! Eating!
To make it tasty, soft and aromatic, you need to understand that salting lard at home is not so difficult, but you must approach this process with all seriousness and understanding of the matter.
First, you need to choose the original product of excellent quality. To make the fat soft after salting, you cannot use the fat from an old pig. And so that it does not give off an unpleasant aftertaste, it is contraindicated to take it from an uncastrated boar or from a boar, which has not passed another six months after castration .
Some may be surprised: how can we determine how much time has passed since castration? A dishonest seller will never admit if he sells a low-quality product! Experts suggest: take a small piece of meat product and light it with a match or a lighter. The smell at the firing site should be pleasant. By the way, meat is also determined. If the product is from a boar, you will immediately determine by smell.
It will also be very difficult to deceive a savvy buyer with the age of a pig before killing a seller. The expert will pierce a piece across the layers with a knife and will immediately understand how young the cattle was. If the knife comes in with difficulty - feel free to push this product away, it will not suit us. But on this counter is just what we need: the knife enters, as if into oil, and the smell after the fire is wonderful, and the color is pleasant - white, with a slightly pinkish tinge.
In general, it is still worthwhile to buy a little more garlic, pepper and black ground, and peas, and if desired - red ground or dried pods. After all, the matter is yet to be serious - salting! The recipes, although different, but all involve the use of these important ingredients.
By the way, there are a lot of ways to prepare fat using salting. These are dry methods, and in jars with brine, and in brine, and onion peel, and ... So much more! Each skilled housewife will tell you about a dozen ways how to salt the lard. Dry salting recipe is one of the simplest.
Cut the initial product into decimeter slices, cook coarse salt, peeled garlic, cut in half, bay leaf and pepper. First, in each piece, you need to make transverse holes with a knife and insert pieces of garlic into them. Then with your left hand you need to take pieces, and with your right hand scoop up salt. Having copiously rubbed a piece of salt, it must be placed in an enameled pan or bucket, sprinkled with pepper. Between the rows put a bay leaf.
Do not be afraid to salt it, because lard will take exactly as much salt as he needs. A plate or a circle of a smaller diameter is placed on top of the dishes and slightly pressed. This whole pyramid is crowned with oppression: a stone or a can of water and set in heat for three days.
Usually, before direct use, the product should be frozen in the refrigerator or in the cold - this action is a real salting of bacon. Recipes can be very different, but this is exactly the moment that is present in all of them.
Some do not like garlic. Please do not use it. You can also exclude pepper if you wish. And you can even apply the method when the hostess does not rub the pieces with salt, but prepares a pickle, into which the cooked pieces are dipped. This is a wet salting of bacon. Recipes of such pickles are also slightly different from each other ingredients: someone puts pepper and garlic, and someone even adds cilantro and cardamom; others use only one salt. The hostess should know that the brine is prepared using a kilogram of salt per liter of water, the fat is infused for 5 days, then it is taken out and placed, you guessed it, in the cold.
But the most delicious is the imitation of smoked bacon by cooking it in onion husks. This method is more valuable than others in that the animal product is subjected to heat treatment, which is important in cases of its acquisition on the market.
Pieces are placed in a prepared solution and boiled for two hours. After a short cooling in air, the fat is rubbed with a mixture of salt, seasoning and chopped garlic and kept at room temperature for a day. Then, as with all other methods, it is laid out in the cold.
For a solution, as usual, you need to put a kilogram of salt per liter of water. By adding seasoning and onion peel, the liquid is brought to a boil. Everything is very simple! And another plus is that it requires very little time such salting of fat. Recipes of such a “husky” pickle also differ from each other, but basically they are extremely similar.
For example, you can boil lard for only 10 minutes in a decoction, then cool and, without removing it from the brine, put the whole pot in the refrigerator for a day. After this, the fat is taken out, and for a quarter of an hour it is laid out on a plate, so that excess liquid from the glass. Then it is coated with salt and crushed garlic. Such lard is harder than lard prepared in the first way. But taste and color, as they say, have no friends!