Types of salted lard
There are 3 ways of salting lard. When dry, the product is ready for consumption in 2-3 weeks, but this method is not designed for long-term storage. The so-called wet (in brine) method is labour-intensive, but the lard cooked this way has a shelf life of up to a year. When salt is hot or boiled, lard is first boiled, then rubbed with garlic, then rubbed with spices and put in a cold place. Such lard can be stored for up to six months.
It is believed that the most useful substances in lard are in a two-centimeter layer under the skin.
It is very important to choose the right lard for salting. It must be elastic, uniform and dense, and have a snowy white or pinkish colour on the cut. Do not acquire lard with a yellowish tint. In addition, lard with skin is better suited for salting.
Recipes salting lard with garlic
To saline the lard dry, you will need:
– 1 kg lard;
– 2-3 heads of garlic;
– condiments (pepper, basil, coriander, bay leaf, cumin).
When salting lard, you can use any spices and vary them to your liking.
Cut fresh lard into pieces measuring approximately 10×15 centimeters and make deep cuts through every 3-5 centimeters. They should reach the skin. Peel the garlic and cut in thin slices. Spy the lard with garlic and rub with a mixture of seasonings. Then pour thoroughly in salt and lay in layers in an enamelled pan, sprinkling each layer very generously with salt. Then place the lard for 5 days in a cool place to get in. After this time, lard is ready for consumption.
For salting lard with garlic in a wet way it is necessary to take:
– 1 kg lard;
– 1-2 heads of garlic;
– spices (bay leaf, cumin, coriander, pepper);
To saline the lard according to this recipe, first of all prepare the brine. To do this, pour cold water into the pan, add pepper peas, dill and salt to it (it is necessary to take such amount that the egg is not drowned in solution). Put the pan on a medium heat and bring the brine to a boil, cook for a few minutes – until the salt is completely dissolved. Then remove the mortar from the heat and cool. Cut fresh lard about 25 centimeters long and 4 — wide. Garlic brush and skip through the garlic. Lower into the cooled brine lard and garlic, put the rot and put the days on 10 in a cool place. Before consumption, get the lard from the brine, gently discuss with a napkin and place hours for 2 in the refrigerator.