How to make lard?
From a few slices of tasty fat, very few peoplerefuses, because lard is a traditional dish in many countries, and not only in Ukraine and Russia. This product is not only delicious and nutritious, but also useful, you will learn about the benefits of fat from another article of our website by clicking here. Ways how to make lard is great. In this article, we will dwell in more detail on two recipes, how to make homemade lard, knowing which, you can easily prepare an excellent snack.
Selection of raw materials
- The color of the fat should be white, possibly pinkish, but not yellow (yellowness means that the fat is old), and also homogeneous, to exclude a large number of veins.
- Welcome layer of meat on a piece of fat, but it's a matter of taste.
- The piece should be with the skin.
- Take only quality products, in proven places.
- The best option: fat from the abdomen or back.
Ingredients for cooking:
- Coarse-grained salt, and another, but the coarse salt is the best option.
- Pepper ground (black or red - to taste)
- Pepper fragrant (peas)
- Bay leaf
- Seasonings - to taste
Fat recipe: dry ambassador
If the piece is big enough, it's worth itcut into strata with a width of 7-8 cm. You can salted with a large piece, but the ambassador can take more time. The skins of fat should be scraped carefully with a knife. Some are also advised to make deep cuts of fat from the side of the meat layer (for greater penetration of spices). We rub the prepared pieces of lard with garlic, cut strata (the remains of garlic are also used for salting - rash for each piece).
Cooking mixture for ambassador
Mix salt, pepper (all kinds), spices (ifwant to add them), a laurel leaf (previously crumbled). About 100 grams of salt per kilogram of salt, however, in the case, how to make salted bacon, do not be afraid to overdo it with salt, the fat will take it exactly as much as necessary.
Salting the fat is possible both in a glass container,and wrapped in foil, food film or clean cotton cloth. In our case, we will use a glass container. We add a mixture to the bottom of the tank for salting, then lay a piece of bacon, if there are several pieces, then we put it as follows: 1d - skinned down, second skin upwards, and so on, we put it into the jar - how to get it. At the same time, each piece of fat is sprinkled on top with a copious mixture for salting.
After all the pieces are laid and abundantlysprinkled, cover the container and leave it for salting first at room temperature (1-2 days), and then in a cool place (refrigerator, but not a freezer) 3-4 days, after which the fat can be eaten. Store bacon, wrapped in parchment, or the same material in which the bacon was prepared.
Salad recipe: wet ambassador
Another option, how to make a delicious fat, iswet ambassador. Preparation and packing in the container coincides with the previous version. Except for the fact that salt is not added to the mixture, it is dissolved in cooled boiled water, and we pour the fat stored in the tank under the string (the upper piece must be completely in water), we load the cargo on bacon. And leave at room temperature to be salted for 3 days. Then we take the fat out of the jar, soak it with a paper or wafer towel, let it dry a little, and proceed to the meal. Store this fat as well as with dry salting, for a longer storage of fat, you can use a freezer.
Another option, how to prepare lard, issmoking, about it is written in detail in another article of our site, which you can read by going here. You can talk endlessly about what can be done with lard. Here are some options:
- Serve it, cut it into slices, decorated with greens and chopped garlic, this option is suitable as an appetizer for potatoes, as a snack to vodka, and in other variations to your taste.
- fry it cracklings.
- make sandwiches and hamburgers with its use.
- prepare various snacks from fat, for example, rolls.
Now you know how to make lard, and using the recipes given in the article, you can create your own, exclusive fat recipe.