Emma Miller
Lard is a favorite product of many people, so it is not only eaten fresh but also salted for future use. Today we will tell you how to salt lard to make it soft and delicious.
Properly and quickly pickling lard is not difficult at all. There are different ways that will allow you to salt delicious lard. Let’s analyze some of them.
How to dry salt lard
It is not necessary to wash lard before dry salting it. To clean the product from possible impurities, it is enough to scrape it thoroughly with a knife. But if you wash it, be sure to dry it, for example, with paper towels.
It will be better to cut the fat into smaller pieces so that it will be better salted and make cuts every 4-6 cm. Then rub generously with salt on all sides. It is recommended to use coarse ground rock salt. For more spice, you can mix the salt with other spices, for example, pepper, and add a bay leaf. After this, it should be put in a dish or a bag, pour more salt inside, and taken to the refrigerator. In a few days, such lard is ready to be consumed.
Another recipe suggests that rubbing salo and various spices, you need to leave it at room temperature for three to four hours, then wrap it in wax paper, then in foil, and send it to the freezer for a couple of days.
For one kilogram of fat, you need about two grams of salt. You can not oversalt the product – it will absorb as much salt as required. And remember, it is permissible to store such fat for no longer than a month.
It is also possible to salt lard in a jar by dry method. To do this, wash, dry, and cut the product into small pieces, each of which is then dipped in salt. Pour salt on the bottom of the jar and put in it sliced fat, sprinkling each piece with extra salt. Close the jar and leave it in the refrigerator for five days. For 700 grams of fat, you need about 5 tablespoons of salt.
How to salt bacon hot way
There is also a faster way to salt lard in a jar. To do this, 200 grams of lard is cut into thin slices, which eventually plan to be served on the table. We put it in a jar, add 3 tablespoons of salt, a few finely chopped garlic cloves, black pepper in the form of peas (about a teaspoon), and a few bay leaves. Pour it all with boiling water so that the water completely covers the fat, cover it with a lid and wait until the product cools down. The bacon will be cooked for 2-3 hours.
How to salt bacon in brine – recipes
Another way to pickle lard deliciously is to make a brine. To do this, we boil a liter of water, add a bay leaf, salt, a chopped head of garlic, and ground pepper. Let the brine cool and put chopped bacon in it. After five days it can be taken out.
And here is another recipe, how to salt bacon in a hot brine. For 700 grams of the product, we boil 1.5 liters of water and add the following spices to it:
- four bay leaves;
- 7 tablespoons of salt;
- pepper (10 peas);
- Chopped 8 cloves of garlic.
Boil this brine for two minutes, and then pour the lard with it and cover it with a lid or a bowl. When it cools down, move it to the fridge and keep it there for three days. Next, you should take out the lard from the brine, dry it with paper towels and rub it on all sides with spices, which consist of:
- 1.5 teaspoons of ground pepper;
- 4 teaspoons salt;
- 2 teaspoons paprika;
- 6 crushed garlic cloves.
Wrap the lard in clingfilm and send it to the freezer for 24 hours. By the way, for this variant, it is better to use lard with a layer, for example – brisket.
