Despite the fact that almost 100% of lard consists of fats and a huge amount of cholesterol, there is no harm to health from it. Of course, if not abused. The secret lies in arachidonic acid, which is involved in hormonal and cellular activity. The cholesterol contained in fat is not deposited on the walls of blood vessels. The energy value of this product allows for a long time to be saturated even with a small portion, while the human body assimilates it very quickly. In the past, it was stored in rural households for eating during hard work.
Pick your recipe
You will need
-
- (for all recipes)
- a piece of lard;
- salt (preferably coarse grinding);
- garlic;
- Bay leaf;
- ground red pepper;
- black pepper peas;
- caraway
- marjoram
- cardamom;
- onion peel;
- hot red pepper;
- water.
Instruction manual
1
Simple pickle with garlic and pepper.
Wash the lard, dry. Peel and chop the garlic. Part into 2-3 parts, crush part in a crush. In slices of bacon, make small indentations with the knife, put garlic cloves in them. Rub each shmat on all sides with a mixture of salt, ground pepper and crushed garlic. Fold them in pairs so that the skins are out. Lay the briquettes thus formed in a whole plastic bag. You can add a bay leaf there. Tie the top tightly. Place the bag in the refrigerator, preferably on a tray or flat plate. After 2 days, turn it over to the other side and leave it for a couple more days.
2
Quick salting.
Place a suitable pot of cold water on the stove, bring to a boil. Immerse the bacon there. After boiling, reduce heat and simmer at low temperature for about 8-10 minutes. Remove the prepared fat and allow to cool so as not to burn your hands. Then carry out all the operations described in the previous recipe. The fat ripening time is thus halved in this way - from four days to two.
3
Lard in brine.
Boil water with salt (at the rate of 1 tbsp. Salt per 7 tbsp. Water). Cool to room temperature. Cut lard into small pieces. Place in a three-liter jar, laying layers with bay leaf, spices, peas of black pepper and cloves of garlic. In no case do not die. Fill everything with brine, cover with a lid (not very tight). Within a week, the container with lard should be at room temperature, then take it out to the cold.
4
Spicy boiled fat.
Prepare the brine as in the previous recipe by adding onion peel. Boil for 5 minutes. Dip lard in brine and cook for 20 minutes. Leave the fat in the brine for a day. After taking it out, let it drain out, rub it abundantly with garlic and hot red pepper. Put the finished fat in the freezer.
Useful advice
Choose homogeneous pieces for salting, with a small number of meat veins. Color varies from white to pale pink. Yellowness and dullness should not be, because these are signs of an old product. The lard should be soft.
If you want to reduce salting time, pierce pieces of bacon or slightly cut.