Despite the fact that lard is a solid fat, it is not a harmful product and is approved for use in diseases of the heart, kidneys, stomach and intestines. In winter, a small piece of fat with bread warms perfectly, it is easily absorbed and even positively affects the metabolism of cholesterol in the body. It includes arachidonic acid, which is necessary for the work of the heart muscle, normalizes the hormonal and immune systems in the body, and is part of cell membranes.
I will tell you several ways to salt lard in brine. And you yourself choose which one is more suitable for you. It is possible to make it sharper, piquant during salting, you can fill it with hot, or you can also use cold brine.
A good lard ambassador in brine can only be if you choose the right one and buy excellent lard. It should be white-pink, uniform, with a thin skin. Ask the seller to cut you a slice for the sample and make sure that it cuts very easily, without the jerks of a knife. This indicates that such fat is without veins and will turn out soft when salted.
The simplest recipe for lard in brine is quick and easy. For a three-liter jar, you need to take two kilograms of fat, cut into medium-sized pieces, so that it is convenient to take it out of the can. Between layers of bacon lay bay leaf, peppercorns and cloves of garlic. Prepare a brine from a liter of water and a glass of coarse salt. Wait until all the salt has dissolved well, bring to a boil, cool and pour the lard in a jar. Cover and let the jar stand on the table for a week at room temperature. Put the finished fat in a convenient dish and store in the freezer.
An interesting recipe for lard in brine in a wet way to get a hotter snack. For this, the fat is cut into pieces, sprinkled with salt and left in the refrigerator in a sealed container for two days. Then they get lard with salt, pour boiled water with onion husks, bay leaves, black pepper peas, add to the brine, a couple of chopped garlic heads, a teaspoon of black pepper and red hot pepper to taste. And all together boil for ten minutes. Then the fat is removed from the brine and put in a bag in the refrigerator. Ready fat will be in two days.
But I like another recipe for lard in brine in a cold way. To do this, cut the fat three centimeters thick into large pieces, make cuts, salt, pepper and lay them with sliced garlic cloves and lay vertically in a pan. I use hops-suneli seasoning, which I really like, to rub the fat. Separately, I prepare a saline solution, for three liters of water I take ten tablespoons of coarse salt with a slide. I bring it to a boil, add bay leaf and spices, turn it off, cool the brine to a slightly warm state and pour it carefully so as not to wash the spices from the bacon in a saucepan.
After cooling completely, I put lard in the refrigerator for a week. During this time, it is well salted, absorbs the aromas of spices and spices. Ready fat should be removed from the pan, allowed to dry and can be stored in the freezer.
Recently I met a curious recipe for lard in brine with liquid smoke. It should be smoked and salted lard. I have not tried it myself, but I will share with you the recipe for cooking. Cut fat, fold into a saucepan, pour brine and cook over moderate heat for forty minutes. To prepare the brine, take a liter of water, 6 tablespoons of salt, 6 tablespoons of liquid smoke, onion in a husk, a handful of onion husk.
Separately, prepare a mixture of black and red pepper with grated garlic and grate the resulting mixture, which is previously removed from the pan and dried. After that, wrap each piece in foil and put it in the freezer. Fat will be ready for use in a couple of hours.
Whatever the recipe for bacon in front of you, make it to your taste and discretion. Do not adhere to the exact dosage of products, salt and water. Intuition will help you more, because you cook fat for yourself. And, honestly, I do not understand such recipes when it says in them that the fat is cooked for twenty days. Yes, they will eat it faster!
Try, create, find your own convenient recipe for cooking lard in brine, use it constantly, and you will never regret it.