Salted bacon is one of the favorite foods of gourmets of all nationalities, and especially of Ukrainians, who do not represent their diet without it. It's hard to give up an appetizing piece of smoked or salted salted salmon with horseradish and potatoes. Yes, and nutritionists talk about the benefits of fat because of the content in it of a large number of essential fatty acids, so necessary for the body. He is also credited with the ability to remove radionuclides from the human body.
What to buy this product in a store or on the market, it is better to find out how to salt the lard yourself, because nothing is complicated in this process. Choose for salting should not very thick pieces of white or slightly pinkish color, without yellowness, with a clean and soft skin that will be easily separated.
For salting it is necessary to use large crystals of salt. Its main purpose is to remove moisture and a product of preservative effect. Large salt slowly draws liquid from fat, gradually dissolving in it. Do not use fine, as well as iodized salt, as the desired result will not be achieved. Before you salt the fat, you need to scrape it with a knife from possible contaminants, wash it with water.
The prepared product is cut into small pieces. A mixture is prepared from salt, pepper and seasonings to taste. Garlic is cut into thin slices at the rate of one tooth per piece of fat. For salting, you need a roomy pan, at the bottom of which a mixture of salt, spices, garlic is poured. Then lay the grated with this mixture, pouring garlic and spices.
Having combined and slightly rammed all the pieces, you can cover them with a plate and, placing a small load, leave in a dark place at room temperature for one day.
How much fat to fat until ready? Having got out of the pan, it is cleaned of excess salt, wrapped in cotton cloth and left in the refrigerator for a few more days (about a week).
You can use another way of how to salt the fat in a hot brine. It will require a liter of water, one glass of salt, a laurel leaf, peppercorns, chopped garlic. The product is poured with hot brine and boiled for 5 minutes. Turning off, leave for a day. After this time, lard with brine should be warmed on a low heat, bring to a boil and put it hot on a plate, allow it to cool and dry. Then rub all the pieces of a mixture of crushed garlic with spices, put in the freezer.
For smoking, a fresh cut from the back and breast of carcass is usually chosen, with a thin light skin or without it at all. Before you salt the fat for smoking, it must be cut into suitable slices. After wiping the cooked pieces with grinding salt, adding the spices at will, you need to stand for three days. After the salting, all the salt must be cleaned, and the fat itself should be rinsed in a little warm water and left on air or on the bottom shelf in the refrigerator for a day, so that it dries well and is worn out. After this (during the day) the product is cooled to a light yellow color in a cold way. By this time his taste is simply excellent.
There are many more examples of how to salt lard, and every lover of this product can choose his own recipe. It is best to take salty fat for food, combining with vegetables, especially with green onions.