How to salt lard: 5 ideal ways

How to choose lard

To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, free of bristles, and preferably with the mark of a veterinarian.

Smell the bacon. The smell of a fresh product is delicate, sweetish-milky. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt: the lard will absorb as much as it needs.

How to salt lard

At home, lard can be salted in three main ways:

Just rub with salt. In the classic version, garlic and pepper are also added, which give the dish a spicy flavor and aroma. Dry cooking is quick and easy. It is suitable for those who do not like to spend a lot of time in the kitchen. But it is worth remembering that such lard can be stored for no more than a month.
Place in brine … This is a more time-consuming process: first, the brine is boiled, then lard is soaked in it, and then stuffed with spices. But the work will pay off in full: the product turns out to be very delicate and can be stored for about a year.
Cook … Use this method if you are in doubt about the quality of the product. Cooking will help get rid of most parasites and bacteria from the Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin. In addition, this fat will turn out to be very soft and will be stored for up to six months. And if you cook it with onion peel, it will taste like smoked.

By the way, whichever method you choose, you will need to store the finished bacon in the freezer.

How to salt lard with garlic

Ingredients

1 kg of lard;
200 g of salt;
20 g of black pepper;
½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container, rub the fat well with it on all sides.

Rub the lard well with salt on all sides

Sprinkle with pepper on top. If desired, you can use a mixture of red and black.

Peel and cut the garlic into slices 1–2 mm thick and place them in the slots on the pieces of bacon.

Photo: Lifehacker

Transfer the bacon to a container, cover and refrigerate for 3-4 days.

Photo: Lifehacker

The fat is ready. It tastes best with black bread.

For further storage, clean off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

How to salt lard in a jar

Ingredients

2 kg of lard;
5 glasses of water;
200 g of salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. To do this, pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove the brine from heat and cool completely.

Peel the garlic, cut it into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Put the bacon in a jar. Do not try to fold the pieces tightly: the bacon can go rancid. Shift the layers of bacon with bay leaves and black pepper.

Pour the brine into the jar so that it covers the bacon and cover with a lid. Do not close it completely: the fat should breathe. Soak the bacon at room temperature for 3 days, then close the lid tightly and refrigerate the jar for 3-5 days.

After that, remove the bacon from the jar, dry it and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the refrigerator. The lard will be ready in a day.

How to salt lard in onion skins

Ingredients

1 liter of water;
2 handfuls of onion skins
3 bay leaves;
200 g of salt;
2 tablespoons of sugar;
1 kg of lard with a layer;
4 allspice peas;
3 cloves of garlic;
paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the bacon in it and cover with a plate so that it is completely immersed in the liquid.

Bring the mixture to a boil again and cook for another 20 minutes over low heat. Then remove the pan from the stove, cool and place in a cool place or in the refrigerator for 12 hours.

Remove the bacon, dry it and rub with a mixture of chopped garlic and spices. Wrap the finished bacon in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. This bacon is best combined with black bread and mustard.

How to salt lard in Hungarian

Ingredients

1200 g lard;
1500-2000 g of salt;
4 cloves of garlic;
1 tablespoon of paprika;
1 tablespoon of hot ground pepper.

Preparation

Rinse and dry the bacon, rub it well with salt on all sides. Put a layer of salt 1–1½ cm thick into the container, put bacon on top of it and sprinkle salt on top. Cover the container with a lid and store in a cool place or in the refrigerator for 3 days.

After that, remove the wet salt from the container and sprinkle the piece with fresh salt. Leave the bacon for another 3 days.

Peel the garlic, pass through a press and mix thoroughly with paprika and hot pepper. Peel off the salt from the bacon and rub the garlic mixture on all sides. Wrap the piece in foil or parchment paper and refrigerate for 3-4 days to soak in the spices.

How to hot salt lard in brine

Ingredients

1 kg of lard with meat layers;
4-5 cloves of garlic;
5 tablespoons of salt;
5 bay leaves;
½ teaspoon of ground allspice;
1 teaspoon dried dill
1 liter of water;
ground cumin, coriander and other spices to taste.

Preparation

Rinse and dry the lard. If necessary, scrape the skin with a knife to remove any remaining stubble. If the piece is thick, make longitudinal cuts in it 2-3 mm deep.

Peel and coarsely chop the garlic, add it along with salt, bay leaf, allspice and dill to a pot of water. Put it on fire, bring the mixture to a boil and cook for 3-4 minutes.

Pour lard with hot brine so that the piece is completely covered with liquid. Cool the bacon, then cover the container with a lid and put it in a cool place or in the refrigerator for 3 days. During this time, turn the piece over 3-4 times.

Remove the bacon from the brine, dry and rub well with your favorite ground spices. Wrap the bacon in plastic wrap or foil and refrigerate for 2-3 days.

7 Signs You Are Eating Too Much Salt And Harming Yourself

WHO and other authoritative sources recommend a maximum of 1,500-2,300 mg of salt per day. And this is less than 1 teaspoon. If you are not on a salt-free or vegetable diet, then you are most likely eating too much salt. And this is fraught with problems with the heart, blood vessels, stomach, kidneys and more