For many, fat is a favorite product. Despite the fact that it consists of pure fat, it has a lot of useful substances. For example, arachidonic, linoleic, palmitic acid, vitamins and carotene. In small amounts, lard is very beneficial. For snacks, lunches and even breakfasts this is an indispensable product. Of course, you can buy it in a store or in the market. But it’s best to cook it yourself. How to salt the fat so that the skin is soft, we will tell in this article.
Choosing Fresh Lard
The taste of the finished dish also depends on the quality of the original product. Here are some suggestions for choosing the right one. The opinion is considered erroneous that the thicker the fresh lard, the tastier it will be. For salting, it is better to choose pieces no thicker than 4-5 centimeters. More voluminous are suitable for the accumulation of fat.
When buying, you need to pay attention to the color of fat. It should be white.
Pink color indicates poor-quality carcass cutting, in which blood spoils the product. Better to take pieces from the ribs, which are more tender. The skin of good fat has a slightly yellowish taste and smells of burnt straw. A fresh product is easily pierced by a match. If it is sticky and sinewy, then it is better to refuse the purchase. Be sure to pay attention to the smell of the product. It should not smell like drugs or urea. Choosing a good product, you can salt the lard so that the skin is soft.
The easiest way
The cooking process is simple and accessible to almost anyone. How to salt the fat so that the skin is soft? We cut the product into pieces that easily fit in a bag. Then we cut each piece crosswise from the soft side. Pieces of garlic are placed in these incisions. For salting, we use only coarse salt. We rub each piece well with salt and put the lard in a bag, which is then tightly knotted so that the juice does not leak. Leave the product at room temperature for three days. Then we move it in the refrigerator for 4 days. It should be well salted and inside become white, not pink. Then we clean off the remaining salt and remove the lard in the freezer or refrigerator, if it is not enough. It turns out a very tasty product. This is the easiest way to pickle lard so that the skin is soft. Photos of the finished product can be viewed below.
Garlic Lard
Garlic and lard are two products that combine well with each other. For cooking, take four good heads of garlic, salt, pepper and 2 kilograms of fresh bacon. Peel and chop the garlic. Mix it with salt and pepper and rub the prepared pieces with this mixture. We put the product in layers in an enameled pan, pouring with an aromatic mixture. We close the lid and put the container in a cold place for 4 days. After that, the dish will be ready for use. We clean the salt and eat. If you do not know how to salt the lard so that the skin is soft, then this is the most suitable recipe.
Salo in brine
This is another traditional salting method used by many housewives. It will take 500 grams of fat, salt, garlic, peas, water and allspice. Pour one liter of water into the pan and add five large tablespoons of salt to it. Boil the water on and off, and dissolve the salt. Next, put chopped garlic and two types of pepper in a brine. With cooled liquid, fill the prepared and folded pieces in a jar. Leave them for three days in the refrigerator. Then the product can be eaten. This recipe is worth taking note if you want to learn how to salt the lard so that the skin is soft. The advice of craftsmen suggests that it can be stored in the refrigerator for a very long time.
Salo in Ukrainian
In Ukraine, this is a national treasure, so they know how to salt lard so that the skin is soft. The recipes are very numerous, but take the simplest and most affordable. We cut the main product into pieces and make cuts on them. Then we dissolve a glass of coarse salt in a liter of water . We take a saucepan and spread on the bottom pieces of garlic, bay leaf, peppercorns and rosemary. We put fat on top. So repeat layer by layer until the products run out. Then fill everything with brine and close the pan with a lid. We store the product first at room temperature, and then put it in the refrigerator.
Fat in Onion Husk
To give the bacon a pleasant brown hue and unusual taste, use onion husks. This is a great option on how to salt the lard so that the skin is soft. As usual, we prepare the lard by cutting it into large pieces and making cuts on the surface. Then we wash the onion husks and put it in a pan with water. Bring the contents to a boil and add half a glass of salt (per liter of water), bay leaf, allspice, caraway seeds, rosemary and pieces of bacon. Cook the product for about 10 minutes. Then turn off the fire and cool the contents of the pan without pulling out the bacon. We remove everything in the refrigerator for a day. Then we pull out the fat and dry for 20 minutes. During this time, we prepare a mixture of chopped garlic and pepper. Rub the fat with this mixture and put it in bags. In a day, our product will be ready. It turns out delicious aromatic fat.
If you take the proposed recipes as a basis, you can get a tasty and nutritious snack. Add to your recipes your ingredients (herbs and spices), which will give the bacon an unusual taste and aroma. Remember that this product cannot be oversalted. Lard will take salt exactly as needed.