How to make fat?
From a few pieces of delicious bacon, very few people will refuse, because pork bacon is a traditional dish in many countries, and not only in Ukraine and Russia. This product is not only tasty and nutritious, but also useful. You will learn about the benefits of bacon from another article on our site by clicking here. Ways to make fat, big set. In this article we’ll take a closer look at two recipes for making homemade lard, knowing that you can easily make an excellent snack.
Raw material selection
- The color of fat should be white, possibly pinkish, but not yellow (yellow means that the fat is old), as well as uniform, to eliminate a large number of veins.
- A layer of meat on a piece of bacon is welcome, but this is a matter of taste.
- The piece should be with 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 will suit, but coarse salt is the best option.
- Pepper ground (black or red - to taste)
- Allspice (peas)
- Bay leaf
- Condiments to taste
Sala recipe: dry salted
If the piece is large enough, it should be cut into layers 7–8 cm wide. You can salt it with a large piece, but the ambassador may take longer. The skin of lard must be carefully scraped with a knife. Some also advise making deep cuts of fat from the side of the meat layer (for greater penetration of spices). We rub the prepared pieces of bacon with garlic, cut into layers (we also use the remnants of garlic for salting - we pour on each piece).
Preparing the mixture for salting
Mix salt, pepper (all kinds), spices (if you want to add them), bay leaf (pre-crumbled). Per kilogram of fat takes about 100 grams of salt, but in fact, how to make salty fat, do not be afraid to overdo it with salt, the fat will take it, just as much as you need.
Salt lard can be either in a glass container, or wrapped in foil, food wrap or a clean cotton cloth. In our case, we will use a glass container. We pour the mixture for salting at the bottom of the tank, then put a piece of bacon, if there are several pieces, we put it in the following way: 1st - sandpaper down, second sandpaper up and so on, put it in the jar - what happens. In addition, each piece of bacon sprinkle abundantly with the mixture for salting.
After all the pieces are packed and sprinkled abundantly, cover the container and leave for salting first at room temperature (1-2 days), and then in a cool place (refrigerator, but not freezer) for 3-4 days, after which you can eat lard. Keep the fat, wrapped in parchment, or the same material in which the fat was prepared.
Sala recipe: wet salted
Another option, how to make a tasty fat, is a wet ambassador. Preparation and laying in the container is the same as the previous option. With the exception that we do not add salt to the mixture, we dissolve it in cooled boiled water, and pour the fat packed in the tank to the outset (the upper piece should be completely in the water), we put the load on the fat. And leave at room temperature salted for 3 days. After that, remove the fat from the jar, soak it with a paper or towel, let it dry for a while, and proceed to the meal. To store such fat should also as with dry salting, for a longer storage of fat, you can use the freezer.
Another way to cook lard is smoking, it is described in detail in another article of our site that you can read here.One can talk endlessly about what can be done with bacon. Here are some options:
- serve, cut it into pieces, garnish with greens and chopped garlic, this option is suitable as a bite to the potato, as a snack to vodka, and in other variations to your taste.
- fry it cracklings.
- make sandwiches and hamburgers with its use.
- prepare a variety of snacks from bacon, for example, rolls.
Now you know how to make lard, and using the recipes given in the article, you can create your own, exclusive recipe for lard.