Fat contains a large amount of essential fatty acids for the body, they are necessary for the normal functioning of the heart and for the construction of cell membranes. Since this is a very high-calorie product, it is recommended to use it in small quantities, combining with vegetables. Try to salt the lard in a hot way.
Pick your recipe
You will need
- - 1 kg of fat;
- - 1.5 cups of salt;
- - 1.5 liters of water;
- - garlic;
- - spices;
- - onion and garlic husks;
- - Bay leaf.
Instruction manual
1
For salting, take high-quality fresh bacon with a brand. It means that the product has passed sanitary control. So you can reduce the risk of acquiring low-quality fat infected with parasites. Fresh product suitable for salting should be white or pale pink, have a thin and soft skin. Fat with a thick skin after salting will be tough, it is better to use such a product for frying.
2
Check the freshness of the product with a match: if it freely enters the fat, then it is fresh. Do not get fat with a grayish or yellowish tint, this is a stale product. Soften the fat before salting, soak it in water for 12 hours.
3
Take a wide pan, a piece of bacon should fit in it whole. Pour salt into it. Put a mixture of red and black peppers, a little dry adjika, bay leaf and onion peel.
4
Pour water into a saucepan and set on fire. As soon as the water begins to boil, dip a piece of bacon into it and cook for 3-5 minutes. Remove the pan from the heat. Leave the lard for a day in brine at room temperature. After a day, remove it from the brine and let it drain. Wipe the lard with a piece of cloth or a paper towel.
5
Cut the garlic into slices and pass them through the press, set the small cloves aside. Mix it with salt, pepper and dill. Make a puncture in a piece of fat with a knife, put in them a small clove of garlic. Rub the lard with a mixture of garlic, pepper and salt. Wrap it in paper and a towel and put in the refrigerator for a day.
note
When salting, do not spare the salt, lard will absorb as much as needed, and will not take excess salt.
Do not store fat in the light, otherwise it will quickly turn yellow.
Useful advice
If the purchased lard absorbed the smell of other products, you need to soak it for several hours in water with garlic, the smell will disappear.