What is fat. Fat. Useful properties, composition, harm and contraindications. Recipe for salting lard in a slow cooker in onion skins
Rinse fresh bacon, scrape the skin well, dry with a paper towel. Salt can be salted in one piece or cut into several pieces, and any suitable container can be covered with parchment. Grate lard generously with coarse salt on all sides and place it in a prepared container. Cover with cling film and leave in a cool place for 3-4 days.
Then peel the bacon thoroughly of salt, discard the parchment.
Cover the container with new parchment paper and place the bacon rubbed with fresh salt in it. Also cover the dishes with cling film and leave the bacon in a cool place for another 3-4 days.
Do the same two more times. In total, the lard will be salted for 12-16 days. Next, prepare a mixture of spices for bacon in Hungarian: mix the garlic passed through a press with red pepper and paprika.
Grate the lard, cleared for the fourth time from salt, thoroughly with the prepared mixture of spices on all sides.
Wrap each piece of bacon in parchment paper and place in the refrigerator for a day.
Now you can eat delicious bacon cooked in Hungarian at home. It turns out very tasty! Reusable salt replacement allows you to remove almost all the liquid from the bacon, so the structure of the bacon is not similar to the regular salted bacon.
Lard - recipes for cooking at home
For centuries, lard has been the food of the poor - the most enviable chunks of pork have always gone to those who could pay for them. And it was fat that gave energy and health to people who made up the "labor force" in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of the Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about lard is its role in Columbus's discovery of America. Historians believe that if Columbus's ship had not had enough fat, it is unlikely that he would have been able to get to the New World - the sailors would quickly "brutalize" if they ate only fish.
Lard is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal per 100 g of lard, but this does not mean at all that those who follow the figure should not eat this product - in moderation, everyone can and should eat lard! This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in fat contribute to the elimination of toxins (fat goes well with alcohol, preventing intoxication and preventing the negative effects of alcohol consumption). In general, listing the arguments in favor of the consumption of lard can take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity can eat fat and more than 30 g per day.
You can buy lard today without any problems. However, homemade lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and excellent taste of the prepared snack, delighting yourself and your family.
Selection of raw bacon
A big contribution to a successful homemade lard is choosing the right raw lard when purchasing. So, you should pay attention to the following:
It is better to choose lard with skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
The fat should be homogeneous, elastic, dense, the best way to check is to pierce with a sharp knife (good bacon will slightly resist, but it is easy to pierce, without jerking);
It is better to choose lard from "girls" rather than from "boys";
In the cut, the fat should be snowy white or slightly pinkish;
It is better not to buy yellowish soft lard.
Note that it is better to smoke or cook lard with streaks of meat; when salted in the usual way, such lard will either turn out to be too tough, or it may deteriorate in the refrigerator.
Salting lard at home - ways
Before salting, the bacon can be cut into layers 3-4 cm thick, or immediately cut into the desired pieces. There are three methods for salting bacon:
Since there are a lot of recipes for making lard in these three ways, we will present the most popular of them.
Salted lard with garlic recipe
You will need:
1 kg of raw lard on the skin,
10 cloves of garlic
4 bay leaves,
4 tablespoons salt,
3 tsp black peppercorns,
2 tbsp ground paprika
1 tsp cumin,
1 tsp ground chili pepper.
How to salt lard at home.
Rinse a piece of bacon, dry it, cut a piece into two layers, put it down with the skin on a board, make cuts in the bacon with a depth of 2-3 mm. Peel the garlic, chop it thinly, break 2 lavrushki, put the garlic and leaf on the bacon, press into the cuts. Grind the rest of the bay leaf and black pepper into crumbs with 2 tablespoons. salt and caraway seeds, mix, sprinkle one piece of bacon abundantly with this mixture. Stir the remaining salt with hot pepper and paprika, sprinkle the second piece of bacon with this mixture. Put pieces of bacon on foil carefully so that seasonings do not spill out, wrap tightly, put in the refrigerator for 2 weeks. Or the fat can be removed to the freezer for 2-3 weeks.
Another option for salting lard with garlic:
Put the layers in a container, sprinkling abundantly with all the seasonings (garlic is also inserted into the cuts) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is put down with the skin, the second - up, etc. First, such lard is kept for a day at room temperature, then put into the refrigerator (not in the freezer), salted for 3-5 days.
For better salting of bacon, oppression can be placed on top. Another trick - do not be afraid to sprinkle lard with a lot of salt - the product will take exactly as much salt as needed.
A quick recipe for salting lard
You will need:
Salo,
black pepper,
salt,
garlic.
How to quickly salt lard at home.
Cut lard into medium or large pieces, rub with salt, pepper, garlic passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.
Recipe "Onion lard" - lard, salted in onion skins in brine
You will need:
Lard with layers of meat,
husk of 7-10 onions,
4-6 peppers,
3-4 bay leaves,
5-6 cloves of garlic
1l of water
1 glass of salt.
How to salt lard in brine in onion skins.
Pour salt into a saucepan, pour in water, bring to a boil, put onion husks, boil for 5 minutes, put bacon so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove bacon, dry ... Chop the garlic and lavrushka, crush the black pepper, make cuts in the cooled bacon with a knife, stuff them with spices, rub the entire surface of the pieces with them, wrap the bacon with foil and put them in the freezer. It will be possible to eat such bacon after it is completely frozen.
The above method is the so-called hot ambassador. You can also salt the lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (the concentration of the brine is at least 12%): the fat is placed in a container, filled with brine, pressed down with oppression and covered with a lid.
There are also very modern ways of salting lard.
Recipe for salting lard in a slow cooker in onion skins
You will need:
1 kg of lard with layers of meat (brisket),
200 g of salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
ground black pepper,
garlic.
How to cook bacon in a slow cooker in onion skins.
Soak onion skins, then rinse with running water. Put half the husk in the multicooker bowl, put the bacon, put the bay leaf and the rest of the husk. Dissolve the sugar and salt in 1 liter of boiling water, mix, pour in the bacon. Turn on the stewing mode for 1 hour, after stewing, leave the bacon in the marinade for 8-10 hours or overnight. Then dry the lard, grate with garlic passed through a press and mixed with black pepper, wrap with cling film, put in the freezer, you can eat the lard after it is completely frozen.
Cooking lard in onion skins
A terrific and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can stay in refrigerators for about 3 months.
To make lard in onion skins you will need:
Pork lard,
Water - 7 glasses
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste,
Coarse table salt - 1 glass.
How to cook lard in onion skins.
1. Cut the bacon into fist-sized chunks.
2. Add water to a saucepan, put onion peel and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of bacon into it (in order to evenly salt the bacon, the brine must completely cover the bacon)
4. Lard should be cooked in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. Then turn off the heat and leave the bacon in the brine for about a day.
6. Then we take the bacon out of the brine, wipe it with a paper towel, so that the bacon is dry.
7. Now the bacon can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put pieces of bacon in bags and put them in the refrigerator for a day, then put them in the freezer or use them.
It turns out very tasty bacon - piquant and spicy, it goes well with main courses, as well as vodka.
Delicious lard
Ingredients:
600 g lard (or brisket)
48 g salt (8% of lard)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic
Preparation:
Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Fold in jars and refrigerate for 3 weeks.
Everything is very delicious!
Baked lard
For the recipe you need:
Lard or wort - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaves - 5 pcs.
- garlic - 1-2 heads.
Cut the bacon or chop into long sticks and sprinkle with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Put the pieces in a gosper and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.
Lard "Ladies" - extraordinarily tender
There are many ways to pickle lard. The "ladies'" ambassador in brine stands out especially among them - the salts are tender, tasty and can be stored for quite a long time.
Ingredients:
1.5 kg. lard;
1 l. filtered water;
5 tbsp. l. salt;
5 pieces. bay leaf;
5 tooth. garlic;
black peppercorns;
ground white pepper.
Preparation:
Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the peppercorns, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the bacon and clean the skin well. Cut into large pieces. Put in a dish, preferably in glass. Pour the ready-made brine and put it in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - take out, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.
Lard pâté
Lard is loved by many. I suggest making a quick lard paste, which is perfect for a sandwich, especially with a green onion and a cucumber. Great picnic snack.
You will need:
0.5 kg of salted bacon,
1 large carrot
2 heads of garlic,
a bunch of dill.
Preparation:
1. Grind lard, garlic through a meat grinder.
2. Rub the carrots on a fine grater, finely chop the dill.
3. Mix everything, the bacon paste is ready.
4. Inexpensive, original and tasty.
A very easy way to pickle lard
Cleanly washed bacon, dried with paper towels, cut into pieces, then sprinkle with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, do not forget bay leaves.
Then cover the saucepan with a lid and put it in the refrigerator for 3 days.
Salted lard in onion skins
1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel
This recipe for salting lard is simple, and many people like the result. The bacon prepared according to this recipe is stored for a long time, it can be served on the table in any situation.
It is better to take a not very thick piece of bacon, or cubes, about 4 * 5 * 15 cm in size.
Dissolve the salt in a liter of water, add the onion peel and bring to a boil, dip the bacon in the boiling brine, it should boil for about 5-7 minutes, remove from the heat, then the bacon should be left in the brine for 12-15 hours.
Then remove the bacon from the brine, blot it, chop the garlic, rub the bacon with it with red pepper. You need to store fat in the freezer.
Ural-style lard
Ingredients
1 piece of lard with meat layer
garlic
coarse salt
According to this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of bacon, you need to make cuts along.
Peel the cloves of garlic and cut in half, stuff the cuts in the bacon with the halves of the garlic cloves.
Then sprinkle a piece of bacon with coarse salt on all sides and wrap it in any cotton cloth.
To store bacon prepared according to this recipe, you need to be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.
FAT IN PACKAGE
Chop a head of garlic with black and allspice peppercorns, salt, spread the bacon with this mixture, wrap it in a bag, wrap a bag of bacon in another bag. It is necessary to wrap it carefully so that there is no air inside the bag, which, when heated, will greatly inflate. Leave the bacon in the kitchen overnight - marinate.
In the morning, having collected water in a saucepan, dip the bacon into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in water.
Then you need to put it in the refrigerator and when the bacon hardens, cut it and surprise yourself, your home and guests who have dropped in with fat melting in their mouths, which they have never tasted before ...
A quick recipe. Daily fat.
Very quick salting - cut fresh bacon into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or saucepan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Put the container in a warm place for a day, and the next day the bacon is ready. You need to store it in the refrigerator.
Lard roll "Quiet Ukrainian night, but lard must be hidden ..."
Lard roll is a wonderful dish that suits every connoisseur of delicious food, and can also become an excellent part of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the bacon roll itself will not take much time. I took lard with a thickness of 3 cm. I always take exactly thin fat, in it the fat cells do not yet need support from the connective tissue reinforcement - there are no veins, fibers, which sometimes interfere with biting off and get stuck in the teeth. lard was bright white with a subtle pink tint.
Make cuts on the layer and put chopped garlic in them
Then sprinkled with black and white pepper, dry basil and rosemary and salted. I rolled a layer of bacon into a roll, and so as not to turn around, tied it with a harsh thread. In this form, the fat in the bag was kept in the freshness chamber in the refrigerator for 2 days.
Then I put the bag of bacon in the freezer and remembered about it a week later, cut it.
Lard baked in foil
We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the brine for strength with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers should be marinated for at least 8 hours. In the morning, remove the bacon from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the bacon in a hot oven for 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the prepared bacon from the oven, let it cool, drain the excess fat through a small hole in the foil. Fold it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.
Lard in garlic-salt solution
There are a large number of different recipes for making salted lard and each hostess chooses the most acceptable one for herself. Here is another way of salting bacon.
When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.
Then the bacon must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After that, make small cuts, after about three centimeters and put pieces of garlic in them. If you want sharper lard, then you can smear it with a garlic mass.
Then sprinkle the bacon well with coarse salt and red or black pepper.
Separately, you need to prepare the brine, for this you need to take five liters of water for two kilograms of salt and boil it.
After that, pieces of bacon must be folded into an enamel bowl or saucepan and pour the prepared already cooled solution, put a plate with a load on top and put in the cold.
After seven or eight days, the lard should be completely cooked. At first, this fat will seem very salty, but this is only the first impression. It is necessary to remove the fat from the solution and let it dry, then remove the excess salt, then the fat will already be unsalted to taste. If desired, lard can also be sprinkled with black or red pepper. Sprinkle abundantly.
This fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.
The finished bacon is cut into pieces and served on the table, it can also be fried or made cracklings.
Lard in the oven
Ingredients:
Pork lard with meat veins - 0.5 kg
salt to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper
Cooking method:
Wash and dry the fat.
Cut lard into small pieces, rub each piece with salt.
Sprinkle with pepper.
We take paper and cut it into squares. Put two bay leaves and chopped garlic on a leaf.
We spread a piece of bacon. We also put lavrushka and garlic on top.
We wrap the bacon in paper. We take a cauldron or a rooster, spread the bacon in paper.
We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. We put the bags in the refrigerator at night.
Elnova Oksana
Lard in Belarusian
Ingredients:
Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
1 head garlic
Cooking method:
If not peeled, scrape the skin well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Combine salt, sugar, cumin and garlic. Grease lard with a salty-spicy mixture. Break the bay leaf, mix with the garlic slices and sprinkle the bacon on top and bottom. Put the bacon in a glass or enamel container, cover with a lid. Place the container in a cool, dark place (not in the refrigerator). Turn the piece over every day. Soak it for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the bacon in a film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!
Smoked bacon in the oven
Ingredients:
Lard or brisket 400 g
ready-made natural pickle-pickle for smoking meat or lard 100 ml
Cooking method:
Cut the bacon in half. We take a sleeve or a baking bag, put pieces of bacon in it, fill it with marinade, tie it and send it to the refrigerator to marinate for 12 hours. Then we take pieces of bacon and transfer to a fireproof dish. We put the dish in the oven and bake lard for about 30 minutes at a temperature of 130 degrees, brisket at a temperature of 150 degrees. Cool the finished bacon in the freezer, cut into slices and serve.
Lard in a bank
Ingredients:
A large piece of lard with skin
salt
1 head garlic
Bay leaf
allspice
3 liter jar
Cooking method:
Wash and dry a large piece of bacon. Cut off rectangular pieces 5 cm long from this piece. Rub each piece thoroughly with salt and place it tightly in a jar, pouring slices of garlic into each layer of bacon. Put a couple of bay leaves and allspice peas on top. Close the jar with a lid and put in the cold. the fat is ready for 5-7 days.
Pickled bacon
Ingredients:
Lard with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic
Cooking method:
We take the lard and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear it). Then rinse and dry the bacon. Cut the bacon into small pieces 4 cm long. Pour cold boiled water into a saucepan and put salt at the rate of 100 gr. per liter. Add spices. Fold the bacon in a 3-liter jar or enamel pan, pour with brine. Add the cloves of garlic crushed in a garlic press to the jar. We close the lid, checking that all the fat is immersed in the liquid and put it in the refrigerator for 4-5 days.
Salo in brine
Ingredients for the recipe
Salo
garlic
peppercorns
Bay leaf
brine
Recipe
Cut the bacon into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers while standing!), You do not need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.
Cook brine.
Pour water into a saucepan and put it on gas. Dip the peeled potato into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. Bring the water to a boil and a little, until the salt dissolves, boil over a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Put more salt and boil a little again. The potato rises even higher. Then we put the salt back in and boil, and put the salt in spoons until the potato is on the surface (it should be "pushed" from the salt to the surface). All this time we boil the brine quietly (on the quietest light). As soon as the potato "jumped out", we throw it away and boil the brine for just one more minute. That's it, brine is ready. Don't even try it with the tip of your tongue!
Tuzluk needs to be cooled. As soon as it has cooled down, pour it into jars with cooked lard, wait a little and, if necessary, top up again. We close the cans with plastic lids and leave them in the apartment for a day, then the cans need to be put in the refrigerator for 10-14 days (I have for 2 weeks). I store it on the loggia (but we now have frosts below -35). Tuzluk in jars does not freeze, it becomes very thick (it pours in a jar very slowly, imposingly!).
After 2 weeks our fat is ready. To say that it is tasty means to say nothing! Soft, tender and slightly moist bacon ... You have dreamed of this for a long time! Try it, salt it also in this way - you will not regret it.
How to make Flavored lard
Ingredients for 10 servings:
Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams
bay leaf (grated) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.
Cooking method:
Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you.
Stage 2: First, you need to combine all the described seasonings and mix them well, so that they are evenly spaced among themselves.
Stage 3: Mode lard into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring lard to a boil and keep it for no more than three minutes. Remove from heat and add salt. We leave for 12 hours in a cold place.
Stage 4: After the lard is infused from it, remove all the water with a towel and rub with garlic.
Step 5: Grate the product with spices and leave until the bacon hardens. After acquiring hardness, the product can be consumed.
Lard in onion skins
The product prepared in this way looks like smoked lard, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion husks and spices. The finished bacon is well cooled, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be chopped immediately after it is removed from the freezer, otherwise it will crumble. Let it sit for a while at room temperature.
Ingredients:
Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 head
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.
Preparation:
To prepare the product, you need to take fresh lard of a small thickness, rock table salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and ground red pepper.
Pour water into a saucepan, put onion peels, sugar, salt, pepper (red and black) and bay leaf.
Bring the solution to a boil and dip the lard cut into pieces into it.
Boil lard over low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the cloves of garlic from the dry shell and finely chop or pass through a press.
Remove the bacon from the brine and dry
Thoroughly rub lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.
Wrap each piece of bacon in foil and place in the freezer
Before use, let the bacon lie down for a while at room temperature (so that it does not crumble during slicing), remove the excess garlic and cut into thin slices. Serve with horseradish or mustard.
Lard roll recipe
Lard roll is a wonderful dish that suits every connoisseur of delicious food, and can also become an excellent part of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the bacon roll itself will not take much time.
For a roll you will need:
Lard (preferably thin without skin) square or rectangular
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs
Cooking method:
Rinse the fat thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic). First grease one side with garlic, rub with salt and pepper.
Wash and peel raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along the entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Place in a saucepan and cover with water at room temperature. Simmer for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool by placing it in the refrigerator. When the fat hardens, the roll can be cut into thin slices.
Lard recipe in Ukrainian
The best is fat from the sides or from the back of a pig, it is the softest, buttery. The skin should be thin, well tarred. The structure should be white, soft and firm.
For salting, it is better to take thick lard without thick veins of meat. You can cook lard in Ukrainian in various ways, but there is one that has been known for a long time. Let's consider how to salt lard in Ukrainian.
The Ukrainian lard recipe is quite simple and will not take much time.
Ingredients:
Lard 1 kg,
garlic
1 head,
salt,
spices (ground red and black pepper),
bay leaf 1pc.
Cooking method:
Cut the bacon into pieces, about 15x7 in size, do not cut the skin. Grease liberally with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. Make small depressions (holes) in the bacon with a knife and insert a clove of garlic into each depression. Then rub generously with pepper (black and red ground). Grind the bay leaf - 1 pc, and also grate each piece.
Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting time depends on the size of the pieces of bacon and its structure). Then refrigerate for 1-2 hours to freeze the fat. Before use, clean the pieces of salt and spices. Store in the refrigerator (best in the freezer). The shelf life is several months. If an underline is used for salting, then the salting period is doubled.
Lard salted in this way is great for sandwiches and will become a real delicacy, both on an ordinary dinner table and at a festive feast.
How to salt lard with garlic?
Ingredients:
Salo - who loves what
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf
Preparation:
Before salt the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin, so that the fat does not disintegrate.
Cut the garlic cloves into slices, mix the salt with ground pepper and peas.
Then roll each piece of bacon in a pepper-and-salt mixture and cover each piece of bacon with garlic petals.
Put the salted bacon tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top
We leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.
The subcutaneous layer of pork (lard, bacon) can be used to prepare Ukrainian borscht and other soups in meat broth, as well as in minced meat. When stuffed with lean meat, the roast will be surprisingly juicy. Home-style bacon is also a wonderful appetizer, an addition to fresh vegetables, rye bread, greens. Usually housewives salt or pickle bacon, which gives it a spicy, bright taste and preserves it for a long time.
List of recipes in the article:
Home-style bacon
Photo by Shutterstock
How to deliciously cook salted bacon
Cut a piece of fatty pork brisket with small layers of meat (total weight - 0.5 kg) into bars of the same size, about 10 cm thick. After that, you need to prepare spices and herbs for pickling. Crush the sweet peas with a spoon (but do not bring to a powdery state), and chop the peeled garlic cloves very finely with a knife. You can use a special garlic press.
Add coarse salt (not iodized) to the spices
Mix spices and herbs in the following proportions:
- garlic (2 heads)
- salt (3 tablespoons)
- allspice black pepper (to taste)
Dip the bacon in the resulting mixture, then do not put them too tightly in a glass jar. Sprinkle each layer of bacon with garlic juice, stuff with thin slices of a spicy vegetable. Place the container under good pressure and keep in a cool place for a week. Do not take the product out into the cold, otherwise it will not be able to properly soak in the brine. Ready-made bacon at home should be kept in cling film or hermetically sealed glassware on the refrigerator shelf, and for longer storage in the freezer.
You can use ready-made bacon slices not only as an independent product, but also as a base for melted fat and cracklings. Fry the excess lard in a pan and separate the lard from the hard pieces that have formed.
Cooking pickled bacon at home
Before pickling lard (weighing 1 kg), rinse thoroughly and dry with napkins, and scrape off the pork skin white with a sharp knife. After that, the marinade is prepared.
Dip into a liter of water:
- coarse salt (100 g)
- allspice (pinch)
- bay leaf (2-3 pcs.)
- garlic (1 head)
- freshly ground black pepper (to taste)
Bring the spicy liquid to a boil, then boil pieces of bacon in it for 10 minutes. If you want a nice golden cut, it is recommended to throw a handful or two of onion husks into the marinade. The pickled bacon should lie in brine at room temperature for 3-4 hours, away from direct sunlight, then overnight on the bottom shelf of the refrigerator. After that, let the bacon dry a little on a platter. It is recommended to eat a ready-made snack chilled, having previously cleaned it of spices and seasonings.
Pork fat, or as it is popularly called lard, is fat that is deposited in an animal under the skin, near the internal organs and in the omentum of the abdominal strip. This product has been eaten for a huge amount of time. Initially, lard was considered a product for the poor, but today even true gourmets eat it.
How to choose?
HIn order for pork fat to bring only benefits and be tasty, you need to choose the right one. Experts recommend choosing only fresh lard and salting or smoking it at home. There are several guidelines to help you make the right choice:
How to store?
It is very important not only to choose the right one, but also to store pork fat. Fresh lard cannot be stored in the refrigerator; it should be frozen. In this state, it will remain fresh for 6 months. Consider the main ways to store pork fat:
- By overheating. This option is suitable for storage over a long period. To do this, the bacon must be washed, chopped, put in a saucepan and heated on minimal heat. When the fat begins to melt, it should be removed with a spoon, filtered with gauze and placed in a glass or clay container. The resulting lard can be kept in a cool place for 3 years.
- By salting. This option is the most popular. There are many recipes for salting, we offer this. To begin with, it is worth combining 4 tbsp. tablespoons of salt and 1 tbsp. a spoonful of black pepper, this is based on 1 kg of lard. Fat must be cut into layers of 5 cm, make cuts and insert garlic cloves and roll with a salt mixture. Then they should be put in an enamel bowl and a place with a low temperature for 5 days. It must be stored in the refrigerator after wrapping it in cling film. If you put it in the freezer, the shelf life is 1 year.
- By smoking. To take advantage of this option, you must have a smokehouse. The firewood should be alder, poplar or willow. To begin with, it is worth drenching the bacon in the salt mixture, which we examined earlier, and sending it to the refrigerator for 3 days. The layers should be no more than 20 cm long. Then the pieces must be wiped off with paper towels and sent to the smokehouse for at least 3 hours. It is stored like salted.
Beneficial features
The benefits of pork fat are controversial, but scientists have proven the benefits of this product. The most important thing is to consume it in small quantities. The product contains arachidonic acid, which is essential for cholesterol metabolism and hormonal activity. It also improves the condition and strengthens the walls of blood vessels, and has a positive effect on the work of the heart muscle. Given the presence of selenium, fat will be useful for pregnant and breastfeeding women, as well as people who play sports or smoke. Pork fat is broken down in the body for a long time, which helps to maintain a feeling of fullness and get a boost of energy for a long time. The product acts on the body like a choleretic agent, which helps to remove toxins and radionuclides from the body.
The composition of fat contains fat-soluble vitamins and acids, which, together with lecithin, cleanse blood vessels from "bad" cholesterol. There is vitamin F in this product, which helps to reduce the risk of developing atherosclerosis.
The benefits of pork fat (lard) and treatment
Pork fat is used in folk medicine to treat many diseases and problems. For example, it has been proven that if you eat alcohol with lard, then a person gets drunk less. This is due to the fact that fat acts as an enveloping agent and resists the absorption of alcohol. Pork fat is used as a remedy to help cope with joint pain. To do this, melt it and grease the place that hurts, wrap it with paper and a warm towel. There are also recipes that can help you cope with weeping eczema and toothache. Lard can be used for mastitis and heel spur. Pork fat helps in the treatment of colds, as it has a warming effect. You can use the product in the early stages of varicose veins.
Cooking use
Pork fat is an excellent independent product, but it is also used for preparing other dishes. Lard is used for stewing and frying other products. The product can be smoked, salted and cooked. Each nationality has its own original recipes and ways of eating pork fat. For example, in Ukraine they like to eat it with garlic, and in Hungary, rolled in red pepper.
Harm of pork fat (lard) and contraindications
The harm of pork fat can be felt if consumed in large quantities. Firstly, the product has a high calorie content, which can negatively affect the figure and lead to obesity. Secondly, cholesterol can accumulate in the body, which can cause various diseases of the cardiovascular system. Therefore, you should not eat more than 30 g per day. It is also worth remembering that with strong heat treatment, carcinogens are formed in pork fat. If you buy untested lard, you can get infected with helminths.
It is contraindicated to use fat for people with individual intolerance to the product. It is worth excluding fat from the diet if there are problems with the liver, gallbladder and bile ducts. You can not use fat in case of cholesterol metabolism disorders.
Lard is a product of animal origin, which is a fatty layer. This is the general name for animal fat. You can cook lard in various ways - bake, boil, stew, fry, salt. Allowed to eat and raw bacon.
What is lard?
And what is a fatty lard? We can say that it is a derivative of lard. That is, bacon is lard prepared in a certain way.
Fat (German Speck) - lard, which is cut from the subcutaneous (lateral or spinal) part of the carcass. Cooking method - salting or smoking.
Basically, bacon is salted bacon, abundantly sprinkled with red pepper, which is the main spice. Also, black pepper, salt, garlic, dill, coriander are often added to prepare bacon.
The difference between lard and lard according to international qualifications is that lard is considered a softer product, the thickness of which does not exceed 1.5 cm, and lard is the densest product, thicker than 1.5 cm.
Fat is a dense subcutaneous fat that is usually salted or smoked. Each locality has its own recipes for cooking bacon. For example, the famous "Hungarian bacon" is first salted, adding a large amount of paprika, and then smoked, resulting in a product with an extremely delicate texture and pleasant aroma.
Often, common salted or smoked bacon is called bacon, and this definition cannot be called a big mistake.
The main differences between bacon and lard
Lard is the general name for the only product that can be used to describe both the stock of animal fat and the dish that is made from it. Fat is the name of salted or smoked bacon, which has a foreign origin.
Only lard can be called lard, while the general name of this product is often applied to beef, lamb and other animal fats.
In everyday life, the name "lard" is used much more often than "fat". The name "lard" is more widespread in cookery books.
A product such as lard has a large amount of unsaturated fatty acids and fat-soluble vitamins (A, D, E). It is these substances, together with lecithin, which is also found in fat, that cleanse the vessels from excess cholesterol plaques.
Lard is also absorbed by the human body, on average, by 98%. That is, this food product is ideally suited to the human body in its composition. It does not require significant energy consumption for its digestion.
This product has been popular since ancient times: lard has a high nutritional value, is well absorbed, and can be stored for a very long time. Lard contains polyunsaturated fatty acids that have a beneficial effect on cholesterol metabolism. It should be noted that the content of cholesterol in lard itself is much lower than in beef, chicken, butter or fish oil.
