How to quickly s alt lard: a recipe with a description, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fans of delicious food are often interested in the question of how to quickly s alt lard at home. The hostesses have come up with many ways to make the product tasty and fragrant. Some people doubt whether it is worth eating lard, they are afraid that they will get fat from it or the level of cholesterol in the blood will increase, but this is a completely erroneous opinion.

Salo is a wonderful product containing many useful substances for the body. For the body of a pig, this fatty layer acts as an energy warehouse. This is a stock of triglycerides, linoleic and arachidonic acids involved in cholesterol metabolism. Subcutaneous fat contains selenium and zinc, carotene and choline, vitamins D, E, C and A. Many doctors advise eating at least 30 grams of fat per day.

But fat is not only he althy, but also a very tasty product. You can, of course, buy a store-bought s alting product, but everyone knows that homemade lard, s alted on its own, is much tastier. Taste qualities depend not only on the method of its preparation, but also on the freshness and characteristics of the product itself.

In the article, we will consider how to quickly pickle lard in several popular ways. We will also tell you how to choose the right fat so that it is fresh and fragrant, so as not to accidentally buy a product cut from a boar. Such fat has a sharp and unpleasant odor and will be completely inedible, despite the quality of s alting. After reviewing the excellent recipes, you can easily pickle lard at home.

Choosing bacon on the market

If you need to quickly and tasty s alt lard according to the recipes given in the article, go to the nearest market and choose a quality product. There are several methods for examining fat for freshness. We list them below:

• First of all, inspect it visually. Fresh fat should be bright white, with a pinkish tinge, uniform, without spots or streaks.
• Check the skin. It should not be thick, have bristles or be rough. Well-processed lard has a smooth and thin skin. Some peasants singe the bristles with straw, which gives it a specific smoky flavor. Look for the veterinary market mark on the skin.

• Smell the product. Fresh lard has a sweetish milky aroma. If you feel a specific pungent smell, then there is a possibility that you have boar fat in front of you. This is a male pig, in which the gonads are left for reproduction, which is reflected in the taste of meat andfat.
• From vendors selling lard in the market, you can often see matches stuck in the middle of the lard. Take one yourself and try to pierce the layer. If the match went in easily, like butter, then the fat after s alting will simply melt in your mouth.
• Don't try to get the thickest fat. The optimal thickness is considered to be a product from 3 to 6 cm. If more, then the pig was old and the fat could be tough.

Preparation of fat for s alting

Before you quickly s alt the bacon at home, you need to thoroughly rinse it under waste water after purchase and put it on a paper towel. Dip the piece on all sides so that no water drops remain on the surface.

If you purchased a wide piece, then for s alting cut it into thin strips, approximately 10 or 15 cm. Then it is best to cut the fat to the skin into smaller pieces - 5-6 cm.

Pre-prepare the necessary dry spices to taste and a package of table s alt. Coarse rock s alt is best. Take care also of the container in which the fat will be stored. It can be an enamel pot or a bowl with a lid. Many people wrap s alted lard in newspaper, but it is better not to do this, as it contains printing ink. If you want to wrap the lard in paper, then use a plain white or linen or cotton cloth. You can put the fat in a three-liter bottle (if there is a cold place to store it) and cover with a plastic lid.

The easiest way

Nextconsider how to quickly s alt the fat in the simplest way, using only coarse table s alt. Place the prepared and dried bacon on paper or a board, sprinkle generously with s alt so that it completely covers the entire surface, as well as the insides of the cut pieces.

You do not need to measure the required amount of s alt, pour it in without sparing. Salo will absorb as much as he needs. The rest of the s alt remains untouched. Before use, it is cleaned with a knife or rags. When the fat is thickly covered with s alt on all sides, it is placed in a container or wrapped in paper and sent to the refrigerator for several days.

This is a dietary option for cooking lard. Since spices and hot seasonings are not used, people with diseases of the gastrointestinal tract and small children can eat such fat. Many children cannot be forced to eat lard, but cunning mothers came up with a little secret, saying that this is polar bear meat. This is a proven method that works flawlessly.

Classic recipe

You can quickly and tasty s alt bacon in a couple of minutes. The classic version of s alting is considered one of the simplest and easiest to perform. Prepare a variety of dry spices. You can use black or red pepper, dry or fresh garlic, suneli hops, marjoram, coriander or chopped bay leaf. Housewives often add dried dill or parsley.

Lard, pre-washed and dried, rubbedfirst with s alt, and then sprinkled on all sides with a mixture of spices. Do it tightly so that the entire surface is covered. Salo is placed either in paper or in a pan and placed in the refrigerator for 4 days. When serving, the filling is wiped off with a knife and the fat is cut into thin slices. It is delicious to eat it with bread and garlic, spreading Russian mustard or horseradish on top.

S alting in brine

Next, let's take a closer look at how to quickly s alt the lard in brine. Preliminary work on the preparation of the product is carried out similarly to the previously described methods, only the fat is cut into small pieces, as it will fit tightly into a pan or jars. The brine is prepared separately. Type 1.5 liters of water and boil it over a fire. Let cool while you prepare the other ingredients. Peel the head of garlic from the husk and cut the cloves into small crumbs. Black pepper can be taken loose and smeared with pieces of bacon on top, or you can pour pepper in peas (10-12 pieces) when putting pieces in a jar.

The brine is prepared in the following proportions: for 1.5 liters of water throw 5 tbsp. l. s alt, add 4-5 bay leaves, all this is poured into a stacked jar. Before s alting the lard in brine quickly according to the recipe, the container must be thoroughly washed, wiped with a dry towel and placed upside down on a napkin so that all the remaining liquid drains. The bottles are stored in a cold place for 3 days. Before serving, the bacon must be removed from the container, dried and cut into thin slices. And the rest is put back oncold.

Spicy lard

Let's share with you another interesting recipe. You can quickly s alt the lard in brine with hot red pepper and garlic. The brine is done similarly to the previous version. However, you need to act differently. Pork fat should be lowered into cold boiled water and kept in liquid for 12 hours. It is best to do this in the evening, and start s alting in the morning.

Disassemble the head of garlic into individual cloves and peel. Remove the fat from the water, wipe it with napkins and dry thoroughly. Make several deep holes in the thickness with a knife and insert a clove of garlic into them. Then generously sprinkle the fat with red pepper (some housewives add a pinch of black pepper to it) and s alt. Then cut it into pieces and put in a three-liter jar. Fill with brine so that the fat is completely covered with liquid. Refrigerate for a week and eat.

Hot pickle

Before that, we introduced you to two recipes for s alting lard in brine. Very quickly prepare the most delicate and fragrant lard by pouring boiling water over it. You can use the product with layers of meat. For work, prepare the following components:

• 800 grams of fat;
• s alt - 7 tbsp. l.;
• 1 liter of boiled water;
• 4 bay leaves;
• 5 black peppercorns;
• 2 carnations;
• a few cloves of garlic.

The brine is boiled with the spices listed above until boiling. Then reduce the heat and hold for another 2 minutes tothe spices shared flavor with the liquid. Salo at this time is rubbed with pepper and garlic. Some add horseradish. Put the prepared pieces in a saucepan and pour the boiled brine, and immediately after turning off the heat. The liquid should cover 1.5 cm of fat.

You can add fresh chopped herbs for flavor. Place the plate upside down on top so that the fat does not float. While the brine is hot, keep the pan indoors at room temperature. After cooling, we transfer to the cold and stand for 3 days. Now you know how to quickly s alt the lard in boiling water.

Then take out the fat and put it on a napkin to get rid of the rest of the brine. Then they are transferred to paper, wrapped tightly and sent to the freezer for long-term storage.

Boiled lard

If you have not yet chosen how to quickly s alt the lard, then you will definitely like the following recipe. To implement the plan, choose a product with numerous meat layers. Buy lard large enough to fit in the pot when folded in half.

First, as usual, it must be washed under running water and dried with napkins. Bend the piece in half and press lightly so that the fold is visible. Fill the inner fold with spices to taste and chopped garlic. Then fold the bacon in half and tie with string to keep it firmly in place.

Add the usual spices to the brine - s alt (at the rate of 2 tablespoons per 1 liter of water), peppercorns, allspice, bay leaf and whole garlic cloves. Cantoss in a clove, one peeled onion, celery or parsley root, a couple sprigs of fresh herbs, etc.

When the water boils, lower the bacon into it, bring it back to a boil and reduce the heat to a minimum. Boil for about an hour until done. Fat cools in brine gradually. Then you need to take it out, dry it and rub it with dry spices to your liking.

Recipe for lard in onion skins

You can quickly s alt undercuts or bacon in hot brine using thin onion husks. The product has a beautiful golden brown color. Remove the husk from the onion in advance or cook it after using the vegetable, wash it under waste water from dirt.

For s alting 1.5 kg of fat you will need:

• 7 art. l. rock s alt;
• 1 liter of water;
• onion peel - 2 squeezes;
• spice optional;
• garlic rub.

Choose an old container for brine, which is not a pity, as it will turn brown from onion peel. Put the washed husk into a saucepan and fill with water. Put on fire until it boils. Then turn off the gas and let it boil for at least a minute so that the husk gives off the natural paint better. Salo is cut into pieces. S alt is first thrown into the liquid, stirred until dissolved, then pieces of lard are lowered there and boiled for 20 minutes. The cooking time depends on the thickness of the fat. If it is thick, it will take a little longer.

It is better to cook the brine in the evening, because after the pan is removed from the heat, the fat should lie down inIt's still 12 hours away. Then it is taken out on a napkin and dried. Then rub with dry spices, you can add chopped garlic to the gruel. Wrap each piece in cling film and store in the refrigerator. If you s alted lard as a reserve for the winter, then keep it in the freezer. Thus, it can be stored for several months, and the taste of the product will not change.

What to do if you really want fat

Sometimes, when buying fat, I really want to try it as soon as possible, waiting for a few days is completely unbearable. Then you will definitely like the following recipe. You can quickly s alt the lard if you cut it into thin slices, which are usually prepared for a sandwich.

Put them in layers in a jar. Each row of portioned pieces is sprinkled with s alt and spices. The jar is closed with a lid. If it is not completely filled, you can additionally shake the contents to cover the entire surface of the fat more thoroughly. Leave the fat at room temperature for a day and can be served.

Helpful tips

How delicious and quick to s alt the lard, you already know. Now check out some tricks that experienced housewives use during s alting and pre-working to make the finished dish even more fragrant and tasty.

First, don't be afraid to over-use s alt for dry cooking. Fat has an excellent feature not to absorb excess amounts. And extra spices, if desired, can be easily removed with a knife from a piece before use.

Second, choose bacon on the market independing on the method of preparation. So, fat cut from the abdominal part is more suitable for pouring brine. Dry s alt and spices are sprinkled on the sides of the carcass and on the back of the pig.

If you are going to make lard for long-term storage in the freezer, then do not rub it with garlic. It is better to do this later, when the fat is thawed, before eating.

If you are working with brine, it is advisable to pre-soak the pieces in cold boiled water, leaving them overnight. This way, the cooked lard will be much more tender.

If the product is selected with meat layers, then during cooking, check the color of the meat. If it remains pink, then the piece is not yet fully s alted. The finished meat should be dark.

The article describes in detail how to quickly s alt the lard. Choose your favorite method and try to make s alting yourself. Good luck!