Some people do not like fat, they say that it is very high-calorie and has a bad effect on the figure (especially women). However, for example, I can’t live peacefully, if I don’t have at least a small piece of salted aromatic fat with a thin layer of meat in my freezer. After all, how wonderful it is to cut fat into thin slices in winter, put it on a black bread and with a pickle. You’ll just lick your fingers. And what could be better than salting at home.
Salting fat at home.
There are a huge number of ways to salt fats at home, for example, dry method, Ukrainian recipe, etc. But I want to offer you a recipe that my mother always used and taught me.
Firstly, a lot depends on the choice of fresh bacon. You need to choose soft, white, fresh lard with thin layers of meat (this is very important!) And without veins. This fat is usually found on the ribs of a pork carcass. At the same time, the ribs can be used to prepare another dish, and the fat you get is excellent. Why are the layers of meat very important, because it is the meat that absorbs all the aroma and smell of spices, and takes more salt, while lard absorbs a strictly defined amount of salt (it is impossible to salt it), not to mention spices. Without meat, lard will not be so spicy and enjoyable.
Essential ingredients (salting at home):
- fat (as much as you like)
- coarse salt
- ground pepper and peas
- spicy spices (collection for lard)
- garlic
- liquid smoke
Salting lard at home does not require any huge effort, but you have to tinker with it. However, the expended forces justify the result.
So, first we cut the fat in small pieces, so that it is convenient to use. I usually make chunks about five centimeters wide, and as long as possible. Next, peel the garlic, cut it into small slices in circles, make many cuts in the fat on all sides, and place the pieces of garlic in it. Then sprinkle the lard with spices on all sides (I usually use the mixture specifically for lard). After that, mix salt with ground pepper in a separate bowl and rub the pieces of bacon with this mixture "from the heart".
When the lard has already been prepared for salting at home, take an enameled pan and put a few bay leaves and black peppercorns on the bottom, then pour liquid smoke about one-third of a glass and lay the lard in one layer. Now you need to leave the lard alone for several hours, so that it is saturated with liquid, and after 3-4 hours, you need to turn the pieces on the other side so that the lard is saturated from all sides and gets a flavor. Then at night we fill in the free space in the pan with salt, so that it covers the pieces from above, and leave it like this at room temperature until the morning. Then put the pan in the refrigerator for another two days. When the lard is salted, we clear the salt, and you can serve it to the table. This is insanely delicious. Thanks to liquid smoke, the lard gains a slightly smoked flavor, which adds piquancy to it. This fat is not much different from that cooked in the smokehouse, only the method is faster and does not require special conditions. And do not buy tasteless pieces of old bacon in the store. Cook it yourself and enjoy.
If the lard is too salty for you, then leave it to warm slightly to dry, and the salt will come out, after which it can be cleaned from the surface of the lard. Salted in this way, fat is stored for up to half a year, provided that it is stored in the freezer. It is convenient to take him on a trip for a long time and even in the heat nothing will happen to him. You can always please your loved ones with delicious sandwiches with your own hand-made fragrant lard, black bread and pickles. Good appetite!