How to s alt lard yourself

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

S alted lard is one of the favorite products of gourmets of all nationalities, and especially Ukrainians, who cannot imagine their diet without it. It is difficult to refuse an appetizing piece of smoked or s alted lard with horseradish and potatoes. Yes, and nutritionists talk about the benefits of fat because of the content in it of a large number of essential fatty acids, which are so necessary for the body. He is also credited with the ability to remove radionuclides from the human body.

Than buying this product in a store or on the market, it is better to learn how to s alt the fat yourself, because there is nothing complicated in this process. It is necessary to choose for s alting not very thick pieces of white or slightly pinkish color, without yellowness, with a clean and soft skin that will be easily separated.

For s alting it is necessary to use large crystals of s alt. Its main purpose is to remove moisture and produce a preservative effect. Coarse s alt slowlydraws liquid from fat, gradually dissolving in it. It is not allowed to use fine, as well as iodized s alt, as the desired result will not be achieved. Before s alting the fat, it is necessary to scrape it off with a knife from possible contaminants; it cannot be washed with water.

The prepared product is cut into small pieces. A mixture is prepared from s alt, pepper and seasonings to taste. Garlic is cut into thin slices at the rate of one clove per one piece of lard. For s alting, you will need a capacious pan, on the bottom of which a mixture of s alt, spices, and garlic is poured. Then the lard grated with this mixture is laid, sprinkled with garlic and spices.

After folding and lightly tamping all the pieces, you can cover them with a plate on top and, putting a small load, leave in a dark place at room temperature for one day.

How much to s alt the fat until fully cooked? Taking it out of the pan, it is cleaned of excess s alt, wrapped in cotton cloth and left in the refrigerator for a few more days (about a week).

You can use another way to s alt lard in hot brine. It will need a liter of water, one glass of s alt, bay leaf, peppercorns, chopped garlic. The product is poured with hot brine and boiled for 5 minutes. Turn off, leave for a day. After this time, the lard with brine must be heated over low heat, brought to a boil and put hot on a plate, let it cool and dry. Then rub all the pieces with a mixture of crushed garlic andspices, put in the freezer.

For smoking, they usually choose a fresh tenderloin from the back and brisket of the carcass, with a thin light skin or without it at all. Before s alting lard for smoking, it must be cut into suitable slices. After rubbing the cooked pieces with coarse s alt, adding spices as desired, it is necessary to withstand three days. After s alting, all the s alt must be cleaned off, and the lard itself must be washed in slightly warm water and left for a day in the air or on the bottom shelf in the refrigerator so that it dries well and becomes weathered. After that (during the day), the product is cold-smoked to a light yellow color. By this time, it tastes just perfect.

There are many more examples of how to s alt lard, and every fan of this product can choose his own recipe. S alted lard is best eaten with vegetables, especially green onions.