How to salt lard so that it is soft and not afraid of any heat, the way of Ukrainian volunteers Bashny.Net

Salo is an extremely nutritious and useful product. But in fresh form it can not be kept for long. To eat it longer, pork fat must be frozen or treated with salt. Therefore, people are often interested in how to salt lard at home.



How to salt lard at home For the preparation of spike can be used cold and heat treatment. The choice of recipe depends on the thickness of the fat and the presence of meat in it: lard with an impressive fleshy layer is recommended to bake or boil.



Salting of spike without heat treatment: pickling of lard in brine Ingredients

• porcupine
• stone-salt
• pepper-pease
• laurel
• filter-water

Marination process

1. Prepare deep glass or enameled dishes. Cut the pork fat and put it in this container.
2. Fill it with cold water to completely cover the product. Pour the liquid into the pan, generously salt at the rate of 5 tbsp. l. per 1000 ml of solution and bring to a boil.
3. Sprinkle cooked condiments in the hot brine. Remove the pot from the stove and cool the liquid.
   
   
   
   
4. Pour the pork with a cold solution and let it brew for 72 hours at natural temperature.
5. In 72 hours, take the spike out of the brine, let it drain. Pack the beef in the parchment and put it in the freezer. Then it is taken out as needed.

How to salt lard at home: cooking corn beef in banks Ingredients

• porcupine
• stone-salt
• ground pepper
• mustard
• bay-leaf

Preparation process

1. Pork should be divided into portions, salted and peppered.
2. Put the chunks of fat in the jars, sprinkle between the layers of mustard and shove a sheet of laurel. Close the glass container tightly and hide in a dark place.
   
   
   
   
3. After 2 days, drain the liquid accumulated at the bottom of the cans and again seal with plastic covers.

Salting spike using heat treatment: preparation of corn beef in solution Ingredients

• porcine
• stone-salt
• pepper-pease
• laurel
• filter-water

Preparation process

1. In a large enamel dish, pour water and add salt at the rate of 3 tbsp. l. per 1000 ml of liquid. Stir the salt to dissolve. Bring the brine to a boil.
2. Pork was divided into portions of such size that they then climbed into the neck of the can.
3. Place pieces of pork fat in a boiling solution and boil a little (no longer than 5 minutes). Take out the boiled lard and put it in a bowl to cool. Cool the brine.
4. Put the lard in the cans, add a laurel leaf and a couple of pepper peas. Fill the jar with cooled liquid and cover it with tight plastic covers.
   
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5. When necessary, they take out fat and eat it.

How to salt lard at home: salting of thin lard Ingredients

• fat
• salt
• dry
• water

Preparation process

1. Put the salad on the table with the skin down. With a sharp knife, make incisions with a “network”, dipping the blade to the middle of the thickness of the piece.
2. Thoroughly sprinkle lard with dry ajika and salti. You can use another seasoning in combination with garlic.
3. Roll the pork in a roll and tie it tightly with a strong thread. Pour water into enameled dishes, salt and boil.
   
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4. Dip in boiling water a roll of corn beef and boil for 40 minutes.
5. Boiled fat from the pan, put under the press to freeze. Pack the finished product in parchment and hide in the freezer.

Try to cook lard in different ways, then you can appreciate its taste!