After how many days can you eat salted lard? How many days is lard salted?

How many days is lard salted?

Lard needs to be salted well so that you can be sure of its safety. This is especially true for lard that contains small streaks of meat. You need to salt the lard for at least 3 days, then you will get lightly salted lard. This can be done with pure lard. And if it has veins, then it’s better to leave it for another 2 days. After this, the lard can be stored in the refrigerator. There are two ways to salt lard - in brine and dry.

How much salt should you use? For salting lard, 3 tablespoons per half kilo of valuable product is enough. You can add a little ground pepper and garlic, but you can do without them. Whoever likes it.

It all depends on the thickness of the pieces of lard that you want to salt. But if we talk about some average figure, then three days will be enough for the lard to be salted; if you are worried that this is not enough, leave the lard for 5 days and then it will definitely be well salted.

Salo- subcutaneous animal fat.

It is also a very valuable and necessary product for our body.

Fresh lard can be eaten. But usually it is salted to keep it longer.

At home we cut the lard into small pieces. Dump these pieces in coarse salt and put them in a 3-liter jar.

Turn the jar upside down and place it in a wide bowl. We put a stick under the neck so that there is a gap for the juice to drain.

After three to five days, the lard becomes completely salty.

Lard is a tasty and nutritious pork product. You can eat it unsalted, let it sit in the freezer for a little while, or you can add salt. Lard is salted in a glass container, usually a three-liter jar. Cut into small pieces, wrap in salt and pack tightly. It is salted out within 3-5 days. Salted lard can be stored for a long time even at room temperature.

If you salt lard using a dry, cold method, it will be salted for about a week - generously moth-smeared pieces of lard, about 5 cm thick. The use of seasonings - black or red hot pepper, allspice, garlic, wassabi, ginger, onion - does not affect the speed of salting.

If you salt lard in a hot way (by simply boiling it for 2-5 minutes in highly salted water), then such lard can be eaten immediately after salting (boiling).

We rub the lard with salt, garlic and pepper and keep it at room temperature for 3 days, at this temperature the lard is salted quickly. Then we put it in the refrigerator and the next day it is ready, tender and aromatic.

From my own experience, I can say that lard lasts for 2 days, the size of the lard is about 3 centimeters and this is with thin layers of meat. Of course, the thicker the pieces, for example from the back of a pig, the lard should be rendered for more than 2 days. But here, too, you can speed up the process by cutting along the pieces or across the slots to 1/2 the thickness of the piece.

As my grandmother used to say: You can’t spoil lard with salt, it will only take the right amount of salt... And depending on the cut pieces, it takes from 2 to 6 days to salt. I also recommend squeezing out the garlic and putting the lard inside, making small cuts.

At least 3 days, if you're interested, my recipe... I cut it into small pieces and rub it with the mixture (salt, red and black pepper) and on top of each piece I put slices of garlic, cut into rings, put them in the refrigerator, yummy.

If the pieces are not too thick, about 5 centimeters, then a week is enough, well, to be sure, you can keep it for 9 days. When you try the first piece, cut it in half to finally make sure that the lard is salted.

Lard is salted from two to seven days and it all depends on the salting method, on the quality of the lard, on its type and the method of salting.

There is this method - if you cut the lard into medium pieces and make cross cuts on them with a sharp knife, and then you need to put these pieces in a wide pan and pour salt into it on the bottom, and put the lard on top, skin side up.

The salt will instantly get into the cuts made in the lard and if it stands at room temperature for a couple of days, then on the third day liquid will come out of it

Leave it to stand at room temperature for 2 days, on the 3rd day, when liquid is released from the lard, we put this lard in the refrigerator, then take it out after a couple of days, shake it off and put it in the freezer and you can already eat it.

Lard salts out fairly quickly, from three to five days, depending on the thickness of your pieces. Many people love salted and smoked lard. It is also considered a useful product for us humans.

Dry salting of lard is one of the simplest options for its preparation. For pickling, it is best to use homemade lard purchased at the market. Even better - bought from trusted people, only they will advise which piece is ideal for pickling. Lovers of salted lard know how important it is to have a few pieces in the refrigerator, because it is the perfect snack. Of course, lard is considered a very high-calorie product - there are 770 calories in 100 grams - but in small quantities lard is very healthy and does not harm the figure, and this is scientifically proven!

Ingredients

• Pork lard - 2 kg
• Coarse salt - 4 handfuls
• Ground black pepper- 3 tbsp.
• Red hot pepper- 1 tbsp.
• Garlic - 2 heads

Information

Salo is a favorite snack of many of our compatriots. To ensure that it always turns out tasty, tender and not over-salted, you need to know how to prepare it correctly at home. This is especially true for people who keep pigs at home and prepare lard for sale and just for the family. We will share with you the best recipes for salting lard at home in brine.

The most common method of salting lard, which is used by most housewives, is salting lard in cold brine in jars. After all, it is easy to remove the product from this container at any time when you want to please your family with a delicious dinner.

We offer you a very good recipe for salting lard in brine with garlic (although you can add any other spices you see fit to give the lard aroma and taste):

1. Take 2 kg of lard. Here you can choose for yourself whether you need a product with a layer or not. The main thing is that the piece is a beautiful pink or white color and has a pleasant sweetish smell. Also keep in mind that with high-quality lard, if you press it, a dent should remain on it.
2. Rinse the lard and peel off its skin. After this, cut the lard into pieces. You can choose the best option for yourself, but we recommend making pieces 5*7 cm.
3. Place the chopped lard in a colander and immediately coat with a special seasoning for lard. This can be purchased at any grocery store.
4. Separately, boil the brine based on 1.5 liters of water, 1 head of garlic, 1 tbsp. peppercorns, 4 bay leaves. After the brine boils, it must be removed from the stove and allowed to cool.
5. Place the lard in a three-liter jar, fill it with marinade, and put pressure on it, which is covered with a towel on top. Let the lard stand in this state for 1.5 days.
6. After the specified time, you need to move the lard into another three-liter jar (clean), fill it with the same marinade, but this time close it with a nylon lid and put it in the refrigerator for 3 days.
7. After the specified time, take the lard out of the jar and place it on paper towels to dry thoroughly.
8. Rub each piece with salt, put them in food bags or containers and store them in the freezer.

If you eat lard salted in this way in moderation, you can bring significant benefits to your health. In terms of the number of beneficial properties, this product can only be compared with fish oil.

How to hot salt lard in brine?

The following recipe for salting lard in brine differs from the previous one in the method of preparing and using the marinade. You can pour the lard not with cooled brine, but with hot brine. We will tell you in detail the technology for preparing such a snack:

1. Take 800 g of lard, process it well (the same recommendations that we described in the previous recipe apply here), divide into 3 large pieces.
2. Prepare a marinade based on 1.5 liters of water, 8 cloves of garlic, 10 black peppercorns, 4 bay leaves and 5 cloves.
3. Pour the boiled brine over the lard, which must first be transferred to a deep bowl, and put pressure on it. It can be any plate. When the brine has cooled, place the lard under pressure in the refrigerator. It takes 3 days to salt such lard in hot brine.
4. After the specified time, remove the lard from the brine and dry it on paper towels. It is necessary to ensure that all excess liquid from the product is glass.
5. Rub each piece of lard with the spices you like. Again, we suggest using a ready-made mixture for salting lard, which can be purchased at any grocery store.
6. Wrap each piece of lard in cling film and place in the freezer where the product will be stored.

Cut each piece into small pieces before serving the lard. This way it won’t be tough and over-salted, but will retain its pleasant tenderness and spicy taste.

How to salt lard for smoking in brine?

If you love smoked lard, then don’t rush to run to the store to buy it. You can prepare your favorite snack yourself if you use our recipe for salting lard in a barrel before smoking. Such lard must be prepared in a dry way - that is, without brine. The result is a very tasty product that is in no way inferior to that prepared hot or cold.

We offer you a step-by-step recipe on how to salt lard not in brine, but in a barrel without marinade:

1. Take the amount of lard you need. Let's assume that there will be the same amount as in previous recipes. Rinse the product under clean water and then trim the skin with a sharp knife.
2. Cut the lard in a way that suits you. Let these be slices 5-7 cm long and 3 cm wide. Rub each piece with spices - mainly salt and pepper.
3. Place the lard in a wooden barrel so that it is compacted - lying tightly together. Place juniper branches between the pieces of lard, which will give the product an excellent aroma. Put pressure on it and send it to a cool place for a week. However, during the 7 days of salting the lard, periodically lift the pressure and turn the lard over so that it is better salted.
4. After the specified time, remove the lard from the barrel, dry it on dry towels and start smoking.

Before smoking, lard can also be salted using another method - in very strong salted brine. To prepare lard this way, you need:

1. Process lard according to the already familiar scheme.
2. Boil hot salty brine based on 1.5 liters of water, 150 g of salt and 10 g of sugar.
3. Pour the lard cut into pieces with this marinade, put pressure on it all, and then, when the brine has cooled, put the lard in the refrigerator for 3 days.
4. All your further actions should be the same as we described when it came to salting lard in hot brine.

How to properly salt lard in brine: useful tips

In addition to the fact that you need to follow the correct technology for salting lard, you need to follow some useful tips that will help you prepare a truly tasty and healthy product for your household:

• After you prepare the salted lard, do not leave the jars in the light. If you do this, the product will turn an unsightly yellow color and will smell unpleasant and taste bitter. Lard should be in a jar or in a food bag in the freezer or cellar. Also take into account the lard preparation technology. Of course, it is better not to store the product that is salted for smoking in the freezer, otherwise it will become hard.
• If you have fresh lard that has just been cut from a killed pig, then it is advisable to singe the skin so that it does not give off an unpleasant odor. In addition, it must be thoroughly cleaned with a very sharp knife so that no hairs or other dirt remain.
• If you want your appetizer to be soft and juicy, then before salting the lard, leave it to soak in warm water for 24 hours. There is no need to add any spices.
• If the lard has been lying, for example, near the fish for a long time and has absorbed its smell, then you can get rid of it if you wrap the lard in cheesecloth, to which you also add a few cloves of garlic. This product will absorb all the unpleasant odors if you leave the lard in this state for a day.
• Don't be afraid that you will over-salt the lard. No matter how much you add this product, the lard will absorb exactly as much as necessary. But you can easily pepper it, so be careful when adding this spice.

Lard gives a person strength and energy, but it can also quickly cause weight gain if consumed in excess. If you are watching your figure, then do not allow yourself to eat more than 3 pieces of lard per day. It should also be noted that lard can not only be eaten, but also used as medicine. It relieves pain in joints, teeth, eczema, and relieves hangovers. Therefore, every housewife must have at least 1 three-liter jar of salted lard in her grocery arsenal, because this product is sometimes simply irreplaceable in everyday life.

Video: “How to salt lard in brine?”

Delicious, well-salted salsa on black bread, with pickles and garlic - this is a classic set of hearty snacks and a traditional snack with a glass of strong alcohol. If you love and respect this truly “folk” food, you just need to know how to salt lard at home. Moreover, you don’t need any special skills for this. The main thing is to purchase high-quality raw materials, and with the help of our advice, an excellent result is guaranteed even by an inexperienced housewife.

Ukrainian lard is still considered exemplary. This is largely explained by the diet of pigs - they are usually raised on grain feed, so the taste of meat and lard is significantly different for the better. It is also important to know the correct recipe for how to salt lard in Ukrainian so that it comes out soft and fragrant.

Cooking method:

1. Rinse one kg of fresh lard with water and thoroughly scrape the skin with a knife;
2. cut into large cubes;
3. prepare brine (salt brine) - pour 3 tablespoons of salt, 1 teaspoon of ground black pepper into a wide saucepan, put 5 - 6 allspice peas, 5 cloves of garlic and bay leaves. Pour in cold water and stir until the salt is completely dissolved;
4. put the lard in the brine and press down on top with pressure so that it is completely immersed in water;
5. This is where your mission ends - you just need to leave the dishes for the day for five days in a cool place, tightly covering them with a lid;
6. after the lard is completely salted, pour out the brine and dry each piece with a paper towel;
7. The product is already completely ready for use, but it is recommended to eat it after cooling in the refrigerator or freezer.

Advice! Never use sea or iodized salt for pickling. To obtain a well-salted piece of lard, only classic stone, or extra without additives, is suitable.

Recipe for cooking lard in a hot way so that it is soft

It is very unpleasant when, after all the money and effort spent, the resulting product does not meet expectations - it becomes tough and tasteless. In order to avoid getting into such a situation, you need to know how to salt lard so that it is soft.

One of the best ways is to salt lard in hot brine. This is the fastest method - you can enjoy bacon in just a day. And by exposing pork fat to hot temperatures, you don’t have to worry about the safety of the finished dish.

In hot brine with garlic

In an apartment, the easiest and most convenient way to salt lard is in a jar. To do this, it is better to take fresh brisket with soft skin and layers of meat.

Cooking method:

1. wash, clean and cut the lard into pieces. Their size is determined by the volume of the jar in which the process will take place;
2. Using a sharp knife, pierce the pulp in several places and carefully push the garlic plates into the resulting slits;
3. rub each part with a mixture of spices, which includes pepper, cumin, paprika and others of your choice;
4. Now all that remains is to place the lard tightly in the jar so that the bars do not lose their shape and the spicy “powder” does not crumble;
5. in a separate bowl, cook brine - dissolve 2 heaping tablespoons of salt in one liter of water, add bay leaf and allspice;
6. boil the brine for 2 - 3 minutes, turn off the heat and leave to cool slightly under the closed lid;
7. very carefully, in a thin stream, pour the hot liquid into the jar of lard;
8. We close the neck of the jar with a nylon lid and take it to a cool place to cool. In the demi-season, a balcony is best suited for this, and in the summer - a cellar;
9. The lard is prepared in this way within 24 hours, but if you have any suspicions that this is not enough, keep it in the jar for some more time until the brisket is completely salted.

Advice! Experienced housewives advise adding a little sugar to the brine, this makes the lard consistency softer and the taste more piquant.

In Belarusian

By preparing lard according to the traditional Belarusian recipe, you will get pieces of a pleasant golden color that look very much like homemade smoked meats. This effect is achieved by onion peels, which are present in this version of pickling.

Cooking method:

1. in one liter of cold water we throw 2 tablespoons of salt, five cloves of garlic, 2 - 3 peppercorns, bay leaves and always clean peels from 2 - 3 onions;
2. put prepared lard into the brine, cut into medium-sized pieces;
3. bring to a boil and cook covered over medium heat for 10 - 15 minutes;
4. after the lard has boiled, you need to leave it to cool in the pan at room temperature;
5. after time, take out the pieces, dry them with a paper napkin and rub the sides with a mixture of cumin, pepper, paprika and crushed garlic for greater aroma and spiciness;
6. wrap in baking paper or clean gauze and place in the freezer.

Advice! For high-quality pickling, always try to place the cut pieces as closely as possible to each other. Lard should not “float” in the brine. It is enough for the liquid to cover the surface of the product by only a couple of cm.

In Transcarpathian

In Transcarpathia there are many options for preparing homemade bacon. But the classic one is the one where lard is marinated with the addition of vinegar. It is best to use undercut (pork belly) for this - it is in it that the optimal proportion of lard and pork meat is maintained.

Cooking method:

1. cut parts of the peritoneum into long strips and make cuts in them, into which alternately push a piece of garlic and hot pepper;
2. add salt, pepper and roll, skin side up;
3. tie tightly with threads, place in boiling marinade;
4. We make the marinade like this: for 1 kg of lard, take 2.5 liters of water, 5 tablespoons of salt, a spoonful of sugar, a spoonful of vinegar, fresh onion rings and a head of garlic;
5. It is enough to boil for 2 - 3 minutes, after which turn off the heat, place a pressure (for example, a jar of water) on top of the undercut and leave it to simmer in the hot liquid;
6. After two to three days, the lard is ready for use.

Recipe for cooking salted lard in brine in a slow cooker

Lard cooked in a slow cooker tastes like something between a salted and baked product. To get such a unique flavor, we will cook lard in foil.

Cooking method:

1. rub 1 kg of fresh, well-washed lard with spices (you can take a ready-made mixture “For meat” or “For lard”);
2. stuff with garlic and generously sprinkle with salt on all sides;
3. wrap in foil and leave for a while to soak in better;
4. Place a wrapped block at the bottom of the multicooker bowl, add a glass of water and cook in the “Stew” mode for 2 hours;
5. after finishing the process, take out the package and carefully, so as not to get burned, unfold the foil;
6. Cool the finished lard and you can start eating.

How many days do you salt lard?

The answer to the question of how many days to salt lard depends on several factors:

• on the characteristics of the raw materials - from which part of the carcass the fat is cut;
• on the processing method - dry or wet;
• on the size of the pieces that are salted.

With the dry method, lard should be kept in salt for 3 days to a week at room temperature and another 2 to 3 days in the refrigerator. Only after this can it be eaten.

The wet method cooks lard faster. It is enough to keep it under pressure in a saline solution for 3–4 days, dry it, rub it with spices and cool it.

How to speed up the salting process?

The fastest way to speed up pickling is to boil. Lard is boiled in brine for 10 minutes to several hours, after which it can be immediately eaten.

There are a few more secrets to speed up the process:

• first soak the lard in water for at least 12 hours;
• cut smaller pieces, about 5 by 5 cm;
• Cool the hot brine with lard at room temperature;
• make more deep cuts - this will allow the product to soak in better.

Knowing these recipes, you can pamper your loved ones with a tasty and satisfying snack, make a healthy sandwich, or use salted lard when preparing a dressing for borscht or potatoes. If you do not abuse it and observe moderation, your body will only be grateful to you for such natural, high-quality food.

Salting lard at home or buying it at the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the resulting lard is tastier, don’t even try to argue! I think the majority will agree on the correct opinion: at home it tastes better and is more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction of: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods has its supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!

Here we have selected only those recipes that guarantee lard to be very tasty. At a minimum, you need to have lard, salt and our recipes and tips on how to implement them correctly.

General rules for salting lard at home

Despite the simplicity of this ancient process, the final taste largely depends on the quality of the lard itself, which must be chosen accurately. You should immediately discard lard that is too thin or, on the contrary, too thick, but a fresh product of medium thickness and with layers of meat is our lard! And it’s beautiful and very tasty - even if you eat it yourself, or even treat it, you’ll please everyone!

There are a lot of recipes for making salted lard, but the main methods for salting lard at home are as follows:

• lard in brine;
• hot recipe for salting lard;
• wet recipe for salting lard;
• dry salting of lard.

If we talk about saving time, the fastest way is the hot method of salting fresh lard, in which it can be eaten after just 1 hour. Cold wet and dry salting will require at least 4-5 days of waiting, taking into account the thickness of the lard: the thinner it is, the faster the final salting of the lard will take place.

The salt in this case may be sea salt, but it will certainly be coarse. When choosing spices, you can be guided only by your preferences. Usually they use the most common set: black or red ground pepper and peppercorns, cumin - for everyone, bay leaf and fresh peeled garlic, of which there is never too much in lard.

Salted lard is stored in the freezer or refrigerator, but it must be sealed so that it does not lose its flavor. It is more convenient to pack in small pieces that can be eaten in a short time.

1. Homemade recipe for dry salting lard

This is an old method, characterized by extreme simplicity. To prepare, you just need salt and lard + spices to taste, some limit themselves to only pepper, while others add herbs.

Ingredients:

• fresh pork lard - 1 kilogram;
• coarse table salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - according to preference or special mixtures for salting lard.

Dry salting of lard according to a home recipe is as follows:

1. Wash the fresh lard, cleaning the skin. Let it drain and dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
2. In a bowl, mix the dry ingredients with coarse salt until smooth and roll the pieces of lard in this mixture on all sides.
3. Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
4. Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
5. If necessary, place the second layer on top and sprinkle it with the remaining salt. Leave the container with the lard under the lid in a cool place or in the refrigerator for 5 days.
6. Further storage of the finished lard is possible in the refrigerator or in sealed packaging for each piece separately in the freezer, which will greatly extend its shelf life.

2. Homemade recipe for salting lard in brine (brine)

According to this recipe, it is very correct to salt lard with layers of meat - the most delicious way. It is believed that with sea salt, brine is richer, and the salting process is quick and flawless.

Ingredients:

• drinking water - 800 milliliters;
• fresh lard - 1 kilogram;
• sea ​​salt or regular coarse salt - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings - to taste.

To pickle lard in brine according to a simple home recipe:

1. Cut the washed and dried lard into small pieces of 4-5 centimeters.
2. Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
3. Place the pieces of lard tightly in a glass jar, fill with cold brine and leave under the lid in the refrigerator for one day. If the pieces are larger, the salting period is slightly delayed.
4. After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.

3. How to salt lard with garlic and pepper at home

In the home tradition of salting fresh lard for future use and for food, today it is customary to use garlic and black pepper, which, together with bay leaves, give the product a unique homemade taste and aroma.

Ingredients:

• fresh lard;
• coarse table salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Season lard with garlic and pepper at home like this:

1. Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
2. Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
3. In different places of a piece of lard, use a sharp-nosed knife to make a depression into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
4. Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
5. Place the bag of lard in a container, keep it for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such lard for eating is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each piece separately in the freezer. Here is a simple homemade recipe for salted lard.

4. Original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard on the liver.

Ingredients:

• fresh lard - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel - 2 cups;
• garlic and ground pepper - optional.

According to the recipe, salt lard in onion skins as follows:

1. Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.
2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
3. Leave the boiled lard to cool in the onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
4. Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.

For those who like a more pungent taste of smoked meats, when cooking lard in onion peels, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

5. Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and accessible method of hot brine. Lard with layers of meat is especially suitable for such salting. The entire process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

• fresh lard - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic - to taste.

According to a homemade recipe, lard is salted in hot brine as follows:

1. Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
2. In a suitable saucepan, where you add all the listed ingredients, the quantities of which, except for salt, are variable, cook after boiling for two minutes.
3. Turn off the heat, and place the prepared lard into the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product cools completely.
4. Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
5. After three days, remove the finished lard from the brine, let it drain, dry with a paper towel and, coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. Can be stored in the freezer for a long time.

You can include prepared lard in the mixture for coating pieces according to your preference. But there is an option: don’t coat it with anything - it will still be very tasty!

6. How to salt lard for smoking according to a village recipe

Lard smoked according to home recipes is still a delicacy! Only a significant share of success comes from proper salting before the smoking process.

Ingredients:

• fresh lard - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

According to the village recipe, lard for smoking is salted as follows:

1. Peel and chop the garlic.
2. Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
3. Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
4. The container with lard reaches natural cooling and is placed in the refrigerator for 3 days with the lid closed, after which it can be smoked or eaten.

• When salting lard, there is no need to be afraid of an overdose of salt and spices: lard will only take a certain amount of salt, and spices can always be removed from its surface.
• The peritoneum is suitable for hot types of salting of lard, but in the dry version it will remain very tough. The side layers of lard and from the back are the best material for dry salting.
• The smell of garlic, when first used in pickling, disappears quite quickly. For this reason, it is better to rub pieces of lard with it before eating them.
• If the lard is a bit harsh, you can soften it by soaking it in cold water for 10-12 hours, adding a couple of teaspoons of granulated sugar, which will only improve its taste.
• Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
• In ripe salted bacon, the meat strips darken. If they are still pink, then you need to give the lard time to brew. When dry salting, you can sprinkle salt on unsalted pieces of lard, but the salt in the brine should be no less than normal.