If you choose the wrong raw materials, lard can stretch like rubber. And it doesn’t matter how you salt it – in brine or by dry salting.
Everyone knows the phrase:” Lard is like lard, don’t try it” does not apply in all cases. When it comes to salting, you need to be careful when choosing lard.
What can happen if you make the wrong choice?
If you choose the wrong raw material, lard can stretch like rubber. And it doesn’t matter how you salt it – in brine or by dry salting.
What lard should not be salted?
You will get bacon with a “chewy” effect if you buy a piece of lard from the carcass of an old pig. If you buy lard from a boar (an uncastrated adult pig used for breeding), the lard will not only be hard but also smelly.
You should also not have salt lard taken from the sternum, that is, where the mammary glands are located. It is also not recommended to try to salt the area located on the lower part of the neck.
What kind of lard can be salted
Other parts of the animal’s body are considered suitable for salting. However, when choosing, you should pay attention to the skin. In a good product, it is thin and easily separated from the fat. Choose a lard that has layers of meat – it will be the most delicious.