During the working break, it is very convenient to have a good and satisfying meal of bacon, so that later in the evening you do not feel hunger. But before you eat it, you need to salt it. How to salt lard?
Why is salted pork fat so widespread as a snack or an independent dish? By the composition of minerals and useful ingredients, it is not inferior to many products and contains almost the entire composition of minerals, magnesium, potassium, zinc, phosphorus. Animal fats in it belong to the group of saturated fats.
If fat is not at the time of physical exertion or in the cold winter, when it is consumed by the body as a fuel, then fats settle on the cell membranes, and the sensitivity of the cells decreases. There are changes in the production of insulin and leptin. One indicator rises (insulin), and the other decreases (leptin), which leads to weight gain and fat deposition in the body. Therefore, before wondering how to salt lard, keep in mind that they do not need to be abused.
Useful properties of fat
Firstly, everything is good in moderation, and secondly, it is scientifically proven that fat is not only useful, it has a good effect on the body. Fatty acids, which are abundant in fat, take part in the construction of cells, and also participate in the formation of hormones and cholesterol metabolism. Fat has a choleretic effect, it is used in toxicology.
Lard binds radionuclides and excludes them from the metabolic process, removing them from the body. Doctors do not welcome the excessive enthusiasm for fat, but you do not need to give it up if you know how to properly salt the fat and eat it in moderation.
One of the easily digestible unsaturated acids - arachidonic acid - is found only in fat and is one of the most valuable fats. In fat there is a large amount of selenium. The content of beneficial amino acids in fat (more than 10%) exceeds their amount in butter, which increases its biological activity. It becomes 5 times higher than beef in butter and fat.
With anemia, doctors recommend eating lard, in addition, it helps against senile dementia, and is also indicated for epilepsy. If you treat it as a medicine and not overeat, then this is a very useful product, so you need to know how to salt lard.
The recipe is simple and affordable for everyone.
Fat is important to choose the right one. You can not take fat from the peritoneum and back, it differs in thickness. Fat from the ribs, from the sternum the best, no thicker than 5-4 centimeters, with streaks of meat. It should be soft in the skin area, not loose and without lumps, the skin is not thick, it is easily pierced with a fingernail.
How to salt lard in Ukrainian? Just like in Russian. Need garlic, pepper and salt. Spices to taste. Add bay leaf, caraway seeds or curry. The main rule of salting is not to spare salt and cut it with a thickness of more than 3 centimeters. There is an opinion that fat itself “knows” how much salt it needs and will not take too much. So do not be afraid to oversalt. Improvise, maybe you will have the most original recipe for salting, which no one has.
How to salt the lard: cut the pieces of lard on top almost to the skin. Generously sprinkled with salt, put the sliced garlic cloves (directly into the cuts, from above, from the side, garlic should not be spared too), black pepper (peas or ground), a bay leaf and put the pieces in a pan, covering with a plate. Put oppression (a jar of water). Cover with a clean towel and leave it on for four days. On the fifth, you can clean the knife with excess salt and take a sample. The remainder of the sample is stored in the freezer.
How to salt lard in a jar?
All the same, only the salt is dissolved in chilled boiled water. We do not regret salt, for 1-1.5 water at least 6-7 tablespoons of salt. We press the garlic and pepper with peas - and into the water, spices to taste. There are chunks of fat. We put in the refrigerator and weave for both cheeks in four days.