Want to know how to salt lard?

We Russians are really very fond of bacon. And especially we adore it as a snack, when guests come to us or just when we go on a picnic. It does not matter where, with whom and how we will eat it, the main thing is that it should be properly salted, because its delicate taste depends on it. But how to salt the fat correctly?

First, by purchasing raw lard for domestic salting, carefully consider it - it should be fresh, soft and snowless, without veins. Determine the freshness, just looking at it, you can not, so you need to press it with your finger - if there is a dent, it means it's fresh. Take this without thinking. The top layer of it should not be like cellulite - it's very badly chewed and it will not taste too. Salo should be thick enough and without veins of meat, because a layer of less than 3 cm thick is cut off from the pig's belly, and there it is the most tough and tasteless. A light thin skin will also tell you that fat is good! Do not hesitate and ask the seller a question about who this piece was cut from - with a boar or a pig. The fact that the boar's bacon is not very tasty and fragrant (with a smell).

So, you have already bought this product and now are thinking how to salt the fat? There is nothing complicated in this, but there are several ways: in brine, dry (or traditional) ambassador, boiled, in a bottle. Now you will learn how to salt fat in these ways.

Dry ambassador, fat

Cut the fat into pieces no more than five square centimeters. In the enameled pot, pour large salt, put the fat down with a sandpaper down and salt well. Keep it at room temperature, after a couple of days, lard will give juice. As soon as the juice appears, put the pan in the refrigerator for about ten days. If you have a lot of fat, you better wash the salt and put it in the freezer, wrapped in paper, and on top - a bag or packing polyethylene. So it will retain its taste.

How to salt lard in brine

Salo, salted in this way, is the most delicate and delicious, and it can be stored much longer - six months safely! Pour cold water into the container, pour in salt (for 1 kg of lard - water 5 glasses and 1 glass of salt). Put the lard in a container and clean for 3 days in the refrigerator. In three days you can taste a delicious salted fish!

Do you know how to salt lard with smoked meat? If not, we will tell you: prepare the brine as described above, just add to it all, add to it a husk from five bulbs. Salo simmer in such brine over low heat for 20 minutes. After 20 minutes, remove from heat and allow to stand at room temperature for eight hours. Next, drain the brine, dry the fat and wrap it in parchment.

Keep this salsa better in the freezer, well sprinkled with salt.

Cooked lard

Salo, salted in the following way, is also stored for a long time (up to six months), and it is also safe, as during cooking all parasites that could be present in it are killed. Salo should be cooked for about four hours, after rubbing with various seasonings and stuffing with garlic. You need to store it in the freezer, preferably in a canvas bag.

Fat in the bottle

Cut the salsa with small bars, grate it with chopped garlic, mixed with boiled water, and spices. Next, roll each slab in grated garlic, and then in a large salt. Put in a bottle as tightly as possible to each other and clean for a week in the fridge. In a week you can enjoy his excellent taste.

With any method of salting, you will find the following spices and seasonings useful: caraway, garlic, bay leaf, pepper (red and black) and everything else you want to add.

Now you know how to salt the fat. So start experimenting and enjoy its incomparable, gentle taste! I wish you good luck and a pleasant appetite!