How to make lard

A thin and delicate piece of salted lard with garlic on a slice of fresh rye bread - what could be better? Scientists have long refuted the myths about the dangers of this product and advise to include lard in the diet even losing weight.





I also love when the freezer has a kilogram or two of this fragrant snack. But what if the grandfather and grandmother decided to get rid of the entire pig stock and you need to process not 100 grams, but 100 kilograms of a village delicacy?





"Site" I tried to put together all the recipes from lard. We have already told you how to salt fat and how to pickle it.





Today we will cook bacon, squarks, stew, homemade sausage, patties, and we will try to make ... homemade "snickers" for a snack.

Delicious lard at home Smalets



Pork fat or lard can be easily made at home. Housewives claim that dishes that were prepared with babe are much tastier and healthier than those prepared with margarine or oil.

Lard does not smoke, and it is not absorbed into other products as much as it happens with vegetable oil. Have you ever eaten sand cookies on a babe? If not, try it, it just melts in your mouth!

The ingredients

• 2 kg of high-quality lard without layers

Preparation

1. First, you need to carefully clean the lard with a knife from any contamination. Make sure there's no moisture on it. This can lead to splashes during cooking.
2. After cleaning, cut the fat into small pieces. A good alternative is to pass lard through the meat grinder.
   
   
   
3. Transfer all pieces of lard into a large thick-walled pan or casket. Maintain a medium fire, otherwise the young man will turn dark.
4. After an hour and a half, all the lard will melt, and you will see dry squarks in transparent fat. Squarks should be golden, not dark.
   
   
5. Now you can safely turn off the fire and get the noise of the squark. Not everyone likes them.
6. Wait a little for the remains of the meat to settle to the bottom, and spill the ladle on the cans.
   
   
   

You can also pass a babe through a sieve or gauze. Then you will get a really good quality product. From 2 kg of lard, an average of one and a half kilograms of lard is obtained.

Homemade stew



I think almost everyone has forgotten what taste a real stew should have, because what is sold now in stores is quite difficult to call meat. It is not difficult to make your own stew. This does not require special equipment, but only an oven, meat, lard and glass cans are needed.

The ingredients

• 1 kg of meat
• 0.5 kg of fat
• 1 tbsp salt
• 1-2 bay leaves per jar
• 5-6 pepper peas per jar
• chili

Preparation

1. First, wash the meat well under running water and dry it with paper napkins.
2. Cut the skin from the meat (if any) and divide it into fairly large pieces 6-7 cm wide. Put them in deep dishes, add salt and ground pepper to taste.
3. Stir everything very carefully so that each piece gets its own portion of salt and pepper, cover with a lid and leave the meat to marinate for an hour.
4. Glass cans are important to prepare properly. To do this, they need to be washed and then sterilized. This can be done in a variety of ways, such as placing clean dry cans in the microwave for 3 minutes.
5. At the bottom of each jar, put 1-2 bay leaves, scented pepper, then do not put the meat very tightly.
6. The level of meat should be somewhere 2-3 centimeters below the edge of the jar, so that the contents do not leak. For insurance from the bottom in the oven, put a pan and pour some water. Cover the banks with iron covers, from which you first need to remove the sealing gums, and place in a cold oven.
7. Warm the oven to 250 degrees. When the meat boils, lower the temperature to 150 degrees and carcass it for 3 hours. Meat must languish.
8. While the meat is being cooked, cut the lard into small pieces and lay it out on a pan or in a brazier. Grow the fat on low fire. Fill the finished meat with melted fat on top.
9. Take out the cans (don't forget they're hot). Put the rubber bands back in the lids. Roll up, put the cans upside down and wrap it with a towel until it's completely cool.
10. The most delicious stew Ready!

Now you know, How to make a homemade stew. Stew cooked at home is stored in the refrigerator for up to six months. It can be added to any dish, as well as take a jar with you for a dacha or fishing.

Homemade sausage



Using our homemade sausage recipe, you will have a feast and save money for the family budget. In addition, you will be sure of the quality and freshness of all ingredients.

The ingredients

• about 1.5 m of pig guts
• 1.5kg pork
• 1kg fresh pork lard
• 2 heads of garlic
• 1.5-2 tbsp salt
• Pepper to taste, other favorite spices

Preparation

1. Prepare the intestines: wash, thoroughly scraped from the inside, trying not to damage. Pour in a bowl of warm water and solutions in it for 1 tbsp. l. salt and soda. Soak the intestines in this solution for 30 minutes, then thoroughly wash. Do it again. salineBut already weak. Keep your guts in it while you do the mince.
2. Take off the stiff skin. Both meat and lard are finely cut: the smaller, the juicier the sausage will turn out.
3. Clean the garlic, grind and add to the meat. Put salt, pepper and other spices to taste. Stir everything thoroughly and let me stand for 30 minutes.
4. Divide the washed intestines into segments up to 1 m long, bandage them from one end with a thick thread.
5. Fill your guts. You can use a special nozzle for meat grinders. If not, use the cut neck of a plastic bottle. Evenly distribute the mince throughout the length of the intestine and tie the other end with a thread.
6. So that the sausage does not burst during baking, make punctures in it every 7-10 cm with the thinnest needle.
7. Roll the sausage with a snail, fixing the curls with a thread.
8. Put the rings on the bowl and bake in the oven for 50–60 minutes at a temperature of 190 degrees before the appearance of a toasty crust.

Salt cutlets



Meat patties have long become a classic of the genre, and fat cutlets, in which there is no meat, are a calorie bomb for real experimenters. No one expects a masterpiece from fat, but in vain. Turns out, loaves It is very similar to the classic recipe of meat patties.

The ingredients

• 250g of lard
• 1 loaf
• 2 eggs
• 100 ml of milk
• 1 bulb
• salt, pepper to taste

Preparation

1. Cut the loaf into pieces and soak it in the milk.
2. Break the loaf and squeeze out the extra milk.
3. Cut the lard into small pieces.
4. Cut the onions and mix the ingredients.
5. Sprinkle and pepper.
6. Pass the appetizing mixture through the meat grinder. It is advisable to repeat the procedure 2 times to get a more or less homogeneous mass.
7. Put the eggs in the mince and mix them well.
8. Form small cutlets so that they roast faster. But if you want to impress friends, you can make a giant patty for the whole pan, then you need to roast the patty longer.
9. Roast the cutlets to the golden crust.

Lard roll



It turns out very tasty, fragrant and unusual roll. Before cutting often remove the skin, but it is at your discretion. This dish is perfectly combined with salads, especially from vegetables on the grill.

The ingredients

• 1 kg of fresh lard
• 4-5 cloves of garlic
• salt
• cumin, coriander, red and black pepper
• parsley greens, bay leaf to taste

Preparation

1. Separate the lard from the skin. Rub it with seasonings, garlic and salt on all sides. Salt doesn’t need much, much like you usually add to meat.
2. Roll the lard with a roll. Wrap it in pigskin. Tightly wrap the thread.
3. Place lard in the sleeve for baking and send to the oven heated to 180 degrees for 1.5 hours.
4. Put the baked roll on the grille so that excess fat flows. After cooling, send lard to the refrigerator for 1 hour.
5. Done! Cut and serve on the table. Bon appetit!

Snickers from lard



The ingredients

• 1 kg of lard
• 100g garlic
• 0.5 tsp hop-suneli
• 0.5 tsp pepper mixture
• 1 bundle of green onions
• salt
• paprika

Preparation

1. Take the skin off the lard. Cut it into middle pieces.
2. Cut the green onions.
3. Put lard and onions through the meat grinder.
   
   
   
4. Add salt and seasonings to the salad. Stir it.
   
   
   
5. Form with food film sausages.
6. Put them in the papillar. Send it to the fridge for 2-3 hours.
7. The lard Snickers are ready.
   
   
   
8. Bon appetit!

Salo refers to those products that are better to choose on the market, because it is there that you can walk through the ranks and buy the most delicious and freshest lard. To choose a good soft fat, you should pay attention to some features.