How is lard salted in jars for long-term storage?

Many countries have their own national varieties of salted pork fat - lardo, bacon, pancetta and many others. It turns out that almost every nation has its own way of preparing it. Lard is salted pork fat, which is the national product of Ukraine and Russia. Rural residents still stock this product in very large quantities today.

Lard is one of those national dishes that each individual family has its own recipe for cooking. There are also recipes that are passed down from generation to generation for a long time. Despite the fact that the main ingredients of this dish are pork fat and salt, there are many other nuances - how many days to salt the lard in brine, what else to add, and so on. Let's look at some recipes.

How to do it

In this case, salt the lard with cold brine. Place the fat on a cutting board and let it sit at room temperature for an hour. Pour a layer of salt about 1 cm thick into a glass jar. Place pieces of lard on it. Top with a layer of bay leaves, peppercorns, red pepper flakes and a thick layer of salt on top. Fill everything with clean cold water until the pieces are lightly covered. How many days to salt lard in brine in this way? The jar should sit in the refrigerator for at least four days. Once this time is up, try the product. If you want to achieve a saltier taste, you can keep it for a few more days.

Shelf life of lard

This indicator depends on the type of product and its location.

Lard storage duration.

Type of lard	Fridge	Freezer	Cellar or storage room	At room temperature
Fresh	3-5 days	3-4 months	no longer than 5-6 hours.
Salty	3 months in parchment and 6 months. in the bank	1 year	6 months (in the bank)	1-2 days (in parchment)
Smoked	2 months	1 year	2-3 months	7-10 days (in food paper)
Ghee	1-2 years	6-12 months

Salting in own juice

This is another option for how to deliciously salt lard in brine. In this case, it is not filled with water, but the brine is formed from the juices secreted by the product. The product prepared according to this recipe can then be processed by smoking. You will need the following:

• 1.5-2 kg of pork fat.
• Half a glass of sugar.
• 1 tablespoon molasses.
• 2 tablespoons kosher salt.
• 1 teaspoon pickling salt.
• 1 teaspoon fresh frozen black pepper.

With garlic

• Preparation time: 6 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 732 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

In almost all country-style recipes, spices and garlic are used for pickling. These products perfectly highlight the taste and even make it more pronounced, and previously in the villages, salting lard in brine with garlic was carried out in large barrels or boxes. There is a simpler option on how to prepare such a delicacy. A step-by-step recipe with photos will help you with this.

• What is slow carbohydrates?
• How to remove age spots on the face quickly and effectively. Procedures for removing age spots
• Products containing potassium

Ingredients:

• black pepper - to taste;
• garlic – 5-6 cloves;
• lard – 1 kg;
• salt - also to taste.

Cooking method:

1. Rinse the main product, let it dry, and then cut it into smaller portions (with skin).
2. Cut each clove of garlic into 4 parts. Stuff them with lard. Next, rub it with a mixture of salt and pepper.
3. Place the prepared pieces into a bag. Sprinkle with more salt and transfer to a saucepan or bowl.
4. Leave for 24 hours at room temperature and another 5 days on the refrigerator shelf.

How to salt lard this way

This is one of the most delicious recipes for lard in brine, as it is cooked in its own juice. Rinse the fat and wipe it thoroughly. Trim off any thin edges so that the piece is a uniform, long rectangle.

In a small bowl, combine sugar and molasses. Then add 2 tablespoons kosher salt, pickling salt and pepper. Apply this mixture evenly to a piece of lard, then place it in a glass container or jar and cover the top with a clean cloth. Place in the refrigerator and press regularly on the surface of the workpiece. You will see that a significant amount of liquid will be released. How many days to salt lard in brine according to this recipe? Since other ingredients are used here besides salt, the aging period must be at least seven days. When this time has passed, remove the lard from the jar and inspect it. It should be firm to the touch. If the flesh still seems spongy and soft, rub the piece with 2 more tablespoons of salt and place it back in the refrigerator for two days. When the lard is completely ready, drain all the liquid from it, rinse well and wipe the piece.

How long does lard last?

So, salted and smoked lard can be stored in the refrigerator for up to 4 months. And it’s best to also sprinkle the pieces with salt and spices and additionally wrap them in paper: it does not tolerate high humidity. The ideal container would be glass, although plastic will also work.

It is not recommended to store raw lard in the refrigerator for longer than 24 hours. If it is not possible to prepare it right away, then the maximum allowable period is 3 days at a temperature no higher than +5.

Raw lard can be stored in the freezer for up to a year, cooked lard can be stored even longer.

We recommend: Honey in the refrigerator - is it possible and is it necessary? Weighted answer

Salt only option

Of course, when salting lard, you can add any additional spices to ensure your favorite taste and aroma. But the classic is the use of salt alone. In this case, we salt the lard in a jar in hot brine. This product is easy to prepare. Subsequently, it can be used in many dishes. In this case, you need to accurately weigh the fat you want to prepare, since you will need to calculate the correct proportion of salt. You will need 30 grams of it for every kilogram of lard, as well as 500 ml of water.

Cut the fat so that you have even and uniformly sized pieces. You can remove or leave the skin (as you wish). Weigh the lard prepared for salting. Calculate the required amount of water, pour it into the pan and boil. Add salt and dissolve it completely, stirring thoroughly. Remove the pan from the heat and cool slightly. The brine should be hot, but not boiling water. Place pieces of pork fat in a clean jar and fill with the prepared hot liquid. Wait for the brine to cool and place the container in the refrigerator. How many days to salt lard in brine? Wait five days and then inspect and taste the finished product. When the lard is ready, rinse it and dry it.

General recommendations

Here are some rules that need to be followed:

1. The maximum temperature should not exceed 5-7 C.
2. The location must be hidden from ultraviolet radiation (direct sunlight).
3. When storing lard in the cellar, ensure good air circulation and avoid high humidity.
4. Long-term storage of bacon is possible only after its pre-processing (salting, smoking, rendering fat). You can keep it fresh for some time at a low temperature (refrigerator, freezer).
5. You should not leave foods with a strong aroma nearby, as lard will absorb it. This will change its taste and smell.
6. Before putting the bacon into the refrigerator, the piece must be thoroughly dried.

Solid animal fat can be stored in jars, plastic containers or wooden boxes. In the last 2 options, it is recommended to pre-wrap it with cling film or paper.

Dried preparation for the winter

As a rule, salting products is carried out with the aim of preserving them for a long time. So that lard can be stored longer, it is advisable not only to salt it, but also to dry it. This is done very simply, and the result will pleasantly surprise you. How to salt lard in brine for the winter? For longer storage, it is advisable to add a little sodium nitrite to the product. This substance inhibits the development of mold spores and also gives the product a beautiful pinkish tint. In addition, the lard will become slightly sweet. This substance can be found commercially under the name “pink salt” (do not confuse it with Himalayan pink salt).

How to salt lard for the winter

Make a brine by mixing water, salt, pink salt (nitrite) and sugar (or other additives of choice). Heat the mixture over moderate heat in a saucepan, stir until completely dissolved. Turn off the heat. Cut the lard into pieces of equal size and thickness. Place it in a clean jar and fill it with brine. Remove any air bubbles (by vigorously stirring the liquid with the handle of a spoon) and seal tightly. Place it in the refrigerator and keep it there for five days. Stir the brine daily to evenly redistribute all the juices. Once five days have passed, remove the product and check for doneness. If the lard can be eaten, rinse it well under running water and wipe with paper towels. Place it on a wire rack lined with clean paper and leave it in a well-ventilated place for a while. A sticky layer should form on the surface, and the pulp should dry out somewhat. Such salted and dried lard can be stored for a very long time.

How to salt lard in your own juice

Mix sugar and salt. Generously rub the lard with this mixture on all sides. Place it in a jar and cover with the remaining salty-sweet mixture. Press everything well, cover with a cloth and place a heavy object on top as a press. Leave in the refrigerator for a day. The next day you will see that the lard has released juice. Strain it, sprinkle the fat again with a mixture of salt and sugar, and pour the strained brine on top. Place back in the refrigerator. Repeat this process for 10 days. The amount of brine will increase - do not pour it out, strain it and add it to the lard. Once the product is ready to eat, rinse and dry it. This lard can be eaten in this form, but if you wish, you can dry or smoke it.

How to store lard

For each type, be it salted, smoked or boiled lard, there are a number of different rules, the observance of which allows you to preserve its taste at home for as long as possible. They consist of low temperatures and low air humidity. It is also recommended to protect the product from exposure to sunlight.

In a refrigerator

It should be noted that the quality of the product also affects the preservation of lard. Ideally, it should be exclusively white without a yellowish or beige tint. If such a color is present, one can judge that the product is spoiled. Other foreign inclusions are also unacceptable. The smell should be mild and have pleasant meat notes.

Salt lard in brine with onion peels

Pour water into a saucepan, heat and add salt. Bring to a boil, stir until completely dissolved. Add the onion skins and simmer the brine for about five minutes. Add the lard directly to the boiling water (it should be completely covered with water). Reduce heat, adjust to a low simmer, and simmer the mixture for about ten minutes. Turn off the stove and leave everything covered for another 15 minutes. Then remove the lard, place it on a plate and press with a press to squeeze out excess brine. Let it cool completely.

At this time, prepare the spices. For example, you need to peel and cut the garlic into small pieces, crush the peppercorns and cumin with a knife, and crumble the bay leaf. Once the piece of lard has cooled, make small cuts in it across the entire surface. Rub it with a mixture of prepared seasonings so that some of it gets into the cuts. After this, wrap the piece in foil and place it in the freezer. In this form it can be stored for a long time. The longer it sits, the more flavorful it will become. You can eat it directly frozen, cutting it into thin slices with a sharp knife. Best served on black bread.

Salo is a favorite traditional delicacy in Rus'. Some people prefer sandwiches with smoked salmon, while others would never trade a slice of rye bread with salted lard (lard).

Store-bought pickled lard is not always as tasty as prepared according to a homemade recipe that has been passed down from generation to generation and tested by many years of experience.

Therefore, first, let's learn how to choose a product at the market or a private farm, so that we can then pickle lard in brine in jars according to a super recipe.

Storing different types of lard

It is recommended to keep animal fat in salted, smoked or melted form.

Fresh lard

This type of product can only be stored in a freezer or refrigerator. If the bacon is then salted, it is cut into medium-sized pieces and wrapped in food paper. If you use it frequently, lard should be cut into small pieces, each of which is wrapped in parchment or cling film.

Salted lard

In this form, lard can be kept in wooden containers (boxes, barrels), glass jars, plastic containers, enamel pans or wrapped in food paper.

Wooden containers are selected with a slight bottom slope, which ensures the outflow of water through the holes made in it. The bottom is lined with a layer of newspapers, and then parchment, onto which a large amount of salt is poured.

Important!

The product does not absorb more spices than it needs, so you don’t have to worry about it being over-salted.

Salted lard is placed skin on the bottom. Salt is poured evenly over each layer of bacon, filling the gaps between them. Garlic, pepper, cumin and dill are placed on top. Cover everything with parchment and place it under pressure. In this form, the containers are left in a cool, dark place with good ventilation.

Using the same method, you can salt it in an enamel bowl and put it in the refrigerator. When storing in glass jars, lard is poured with brine, the container is rolled up with a lid, and then left in the pantry, cellar or refrigerator.

The longest shelf life of salted bacon is in the freezer. In this case, each piece is wrapped in parchment.

Smoked lard

It is better to leave such a product in the cellar or refrigerator, since the taste deteriorates when it is placed in the freezer.

Smoking recipe:

• add ground red pepper and 50 g of gelatin to 1 liter of water, mix everything well and get a 30% salt solution;
• The brine is prepared by adding 130 g of salt, 1 tsp. sugar and 1/3 tsp. food nitrate in 1 liter of water;
• clean a piece of animal fat and immerse it in a saline solution for 2 hours;
• after the time has passed, it is taken out and placed with the skin on the bottom of an enamel bowl into which the brine is poured;
• The container is placed in a cool place for 8 days, where the temperature will not exceed 4 degrees;
• then the lard is again placed in a saline solution heated to 65 degrees for 30 minutes;
• after that it is taken out and left to dry;
• smoke the product at a temperature of 20-22 degrees for 24 hours.

Place the prepared bacon in fabric bags and hang it on hooks. It can also be placed in a wooden box with ash or sawdust. The temperature should be at +3 - +8 degrees. When placing in the refrigerator, the pieces are wrapped in parchment.

Important!

You definitely need to monitor the humidity. If it is high, then plaque and mold will appear on the product in a short time.

Melted lard

It is very easy to store it this way. After the fat rendering process, the product cools and then it is poured into a glass jar or plastic container. The container is placed in the refrigerator or freezer.

How to choose fresh and tasty lard on the market?

We offer several ways to help you choose a fresh product without any problems.

First, you need to focus on color. The lard should be light, not yellow. Also pay attention to the veins, there should be few of them - otherwise you will have to chew for a long time and intensively later.

Secondly, the smell should be pleasant and not stink of urine. Otherwise, the crafty seller wants to sell boar meat, which itself is very tough and has a rather specific, one might even say, unpleasant taste.

Thirdly, fat does not return to shape when pressed. That is, if you poke it carefully, a dent will remain.

Such a thorough inspection will be quite enough to determine the quality of the purchase. And they are not afraid for the final result after salting.

How to choose lard for salting

Before storing salted lard at home, you need to choose the right product. In order to carry out salting, it is recommended to pay attention to its appearance. Lard that has the following characteristics will not be suitable:

• dried up;
• yellowed, this indicates that it was cut from an old animal;
• with the presence of various stains, dirt and blood;
• with an unpleasant odor.

It is recommended to salt the fat removed from the sides or back of the carcass. At the same time, many people prefer bacon from the peritoneum, as it has a small layer of meat.

Important!

The thickness of such a layer should not exceed 5% of the total mass of the selected piece.

The product should have a pale pink or white color and a soft and thin skin. This can be checked by piercing or cutting it with a knife. If performing the action does not cause any particular difficulties, then the product is of good quality.

Cooking lard in brine - step-by-step instructions

On the Internet you can find thousands of recipes on how to salt lard in brine. But the general principle remains the same. There are three methods of salting, namely, lard can be prepared dry, hot and cold.

• Dry method: wash the lard, wipe with a paper towel. Rub with salt and spices, pack in parchment and leave on the top shelf of the refrigerator for a couple of days. Then transfer it to the freezer.
• Hot method: many are afraid that there may be parasites in the lard. Therefore, it is advised to pour boiling water over it before salting or boil it.
• Cold method: lard is immersed in pre-prepared brine for several days. Then take it out, let it dry and put it in the freezer for further storage.

True gourmets value the latter method most of all, since after it the delicacy turns out to be especially tender and simply melts in the mouth.

How to make brine for lard?

The brine is prepared - simply and quickly. Take 3 liters of water, 1 glass of sea salt - then boil the water and add salt. Stir over medium heat until the salt is completely dissolved.

Then rub the lard with spices and place it in a jar. Why in a jar?! Yes, because it is the most convenient way. Also, low-quality plastic can give an unpleasant aftertaste, which cannot be said about glass.

You can also dilute the traditional recipe by adding new ingredients that will add even more piquancy to the dish. But first, we advise you to cook according to the basic method.

How many days to salt lard in brine?

How long to keep lard in brine is a very controversial issue. Many people say no more than 3-5 days, otherwise the lard will be too salty.

Others have a completely different opinion and like to keep it for about 3 weeks. Everything will depend on your taste preferences. We advise you to let it sit for a couple of days, then carefully cut the lard and try it. If it is not salty enough, put it in brine for a few more days.

Another very tasty quick salting recipe

The lard for this recipe is ready in two days. Very tasty and tender, with an extraordinary aroma of a mixture of spices.

We will need:

1. Fresh lard (weight optional).
2. Coriander 0.5 tablespoon per liter of water.
3. Khmeli-suneli 0.5 tablespoon per liter of water.
4. A few cloves of garlic.
5. Water.
6. Bay leaf.
7. 4 tablespoons of salt per liter of water.

Salting lard according to this recipe is very simple:

1. Pour salt into the water, add bay leaves and pepper.
2. Bring to a boil and turn off.
3. Finely chop the garlic in a convenient way (fine grater, press, chop with a knife).
4. Mix coriander, suneli hops and garlic.
5. Cut the lard into 5 by 5 cm squares.
6. Rub the lard generously with a mixture of seasonings and garlic.
7. Place in a jar and fill with warm brine.
8. Store at room temperature for a day and in the refrigerator for another day.

The lard is ready, you can enjoy the juicy and delicate taste.

Lard in brine - TOP 3 best recipes

Now we come to the most interesting part - variations of the traditional recipe that we inherited from our grandmothers. Come on, now we will surprise them with a variety of snacks for pickles and bread.

Lard in onion skins:

This addition will give our snack a pleasant aroma and taste. For those who do not like spicy dishes, we recommend preparing this recipe.

• Ingredients: 2 liters of water, 500 g of lard, 1 glass of salt, 3 tbsp. spoons of onion peel, pepper and spices to taste.
• Cooking method: prepare the brine, for this we boil water and dissolve the salt, then add the husks and let it boil for 15 minutes. Rub the lard with spices and pepper. Place in a jar and fill with brine. We insist from 5 to 30 days.

Lard with garlic:

A spicier option, but men will be absolutely delighted. So we stock up not only on garlic, but also on bay leaves.

• Ingredients: 2 liters of water, 500 g of lard, 1 glass of salt, 5 bay leaves, 10 cloves of garlic, pepper and spices to taste.
• Cooking method: prepare the brine according to the basic recipe described above in this post. Then cut the garlic into circles and chop the lard in a circle. Don't forget about spices. Add bay leaf and lard to the cooled brine.

Salo with red pepper:

Spicy pickle recipe. Hot red pepper adds a spicy taste and is perfect as a snack for strong drinks.

• Ingredients: 2 liters of water, 500 g of lard, 1 glass of salt, 2 peppers, pepper and spices to taste.
• Cooking method: prepare the brine, but put 1 pepper in it and boil for 15 minutes. Then we marinate the lard with spices, pepper and pre-cut pepper into small rings. Place in brine and wait.

We have announced three of the most delicious and popular recipes for salted lard. But you can use your imagination and add other ingredients to your taste without fear of spoiling the delicacy.

Hi all! Sometimes there comes a time for everyone when you want to eat delicious salted lard. Definitely with bread and soup, but you can do it without either. I just had this happen recently. But you know, I did such a stupid thing - I went and bought something ready-made at the market. I just wanted to quickly satisfy my hunger.

I'm sure many people do this. And more than half are then disappointed. This is because it is terribly hard and you then chew it like gum. It seems so beautiful to look at, but as a result you end up in a spoiled mood, and hunger still makes itself felt.

As you already understood, today we will talk about the fact that it is best to refuse store-bought and salt it yourself. I'll tell you exactly how. After all, it’s as easy as shelling pears. You just have to be patient, because it takes more than one day to prepare! And to make it really soft, you need to choose it correctly.

Try to buy lard from trusted places. For example, in markets or stores, where you can always ask for documents for a given product. When choosing a piece you must take into account its color. It should not be yellow or gray. This indicates that the product is already old and stale. Good and fresh is always white or even slightly pinkish.

The skin should also be light and without bristles. If you wish, you can try to separate it from the pulp. If it’s fresh, it will be very easy to do it with your fingers. You won't be able to do this with the old one. You can also click on it. There should be a small dent left. If it is not there, then also refuse to purchase.

Cold salting

• Preparation time: 5 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 750 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

According to the classic recipe, lard is marinated in cold brine in a jar, which is convenient for preparing for the winter. The appetizer turns out no less juicy and aromatic. On average, the entire process takes about 6 days, although it can take a little less, but not less than 3 days. This technology is also called the wet method. Spices with garlic are also traditional for it.

Ingredients:

• rock salt – 35 g;
• garlic – 4 cloves;
• fresh lard – 500 g;
• dry mustard - 1 pinch;
• bite 9% – 25 ml;
• water – 400 ml;
• khmeli-suneli - to taste;
• pepper mixture - 1 tsp;
• bay leaf – 4 pcs.;
• peppercorns – 6 pcs.

Cooking method:

1. Season boiling water with salt, all the spices and bay leaves. Stir and cook until the salt dissolves. Next, pour in vinegar and add garlic cloves. Leave the marinade to cool.
2. Wash the bacon, dry it, cut it into pieces measuring 5x4 cm, place them on the bottom of a sterilized jar.
3. Then pour in the marinade, roll up under the lid, and keep in a dark place for 5 days.

Dry salted lard with garlic and pepper

So, the other day a relative gave me some excellent lard. Now you definitely need to salt it right away. You can use any spices for this. Although salt, garlic and ground black pepper are standard. But you can also add any others. If you don’t know which ones exactly, then you can also ask and purchase them at the market.

Ingredients:

• Salo;
• Salt – 1 kg;
• Bay leaf – 5 pcs.;
• Black peppercorns – 1 tbsp. l.;
• Red pepper - to taste;
• Garlic – 3 heads;
• Seasonings - to taste.

Preparation:

1. First of all, wash the lard. Be sure to scrape the skin with a knife. There is a lot of dirt on it, which would certainly get into our body. Dry it with paper towels and cut it into small pieces. Exactly the kind that you can eat in 1 – 2 times.

2. Peel the garlic. It can be passed through a press or grated. By the way, I did just that. But some people like it chopped with a knife. It all depends on your preferences.

Use the amount of garlic according to your taste. But the more it is, the tastier it is!

3. Pour salt and seasonings into some container. It is better to take black pepper in grains. When you grind it, it gives off an incredible aroma. This can be done using a mortar or special mills. But if you don’t have all this, just wrap it in a napkin and walk over it with a rolling pin. We also chop the bay leaf.

4. Mix this dry mixture with garlic. This will make it easier for us to use it.

5. Immediately prepare a container in which everything will be salted. Sprinkle some garlic mixture on the bottom. Then we coat each piece with it and put it in a container. Spread the rest over the lard. Cover with a lid and leave at room temperature for four days.

After this time, we take it out and clean it of salt. Place in the freezer for storage. Of course, be sure to try it and save a few bites to eat right away!

Adviсe

For pickling, you need to choose a good product, so when purchasing, consider its appearance and smell.

Under different temperature conditions, bacon has its own shelf life. The longest duration is observed when it is placed in the freezer. In this case, pack pieces in parchment that you can eat for 1 ruble. Repeated freezing will degrade the taste of the bacon.

After opening the jar, it is recommended to wrap all the pieces in special paper and put them in the refrigerator.

Proper storage is the key to having a delicious product on your table at any time of the year. By following simple recommendations, you can preserve its properties in almost any form for a whole year.

How to salt tasty lard using the dry method at home

I also want to share with you a simple method. It doesn't require any extra spices. Everything is just the essentials that can be found in any kitchen. Of course, you can add any spices, but even without them it turns out very well.

Ingredients:

• Salo;
• Garlic – 2 heads;
• Salt – 1 kg;
• Ground black pepper – 1 tbsp. l.;
• Bay leaf – 4 pcs.

Preparation:

1. First prepare the mixture for salting. To do this, pour salt into a deep bowl. Add pepper and chopped bay leaf to it. Mix everything well.

2. Wash the lard and dry it with paper towels, because we don’t need excess moisture. Then you can cut it into smaller pieces. Or salt the whole thing. That's exactly what I did. I just made a few cuts right down to the skin.

3. We clean the garlic and pass it through a press directly onto our product. We try to distribute the vegetable over the entire piece, or rather, smear it with it. We also place it in all cuts.

4. Now rub with the dry mixture. We do not spare it and generously distribute it throughout the lard.

5. Take the container in which we will salt. We also sprinkle the bottom with salt and pepper and put our lard on top. Sprinkle the rest of the mixture on top. Close the lid and leave for a day at room temperature. Then put it in the refrigerator for another week. After time, the salt can be washed off, dried and cut into smaller pieces to make it easier to store in the freezer.

Storage

When placing a product, you need to take into account humidity and temperature, because the preservation of its original properties depends on this.

In the room

To store lard without a refrigerator, you need to choose a dark and cool place that will be well ventilated. A pantry is suitable for this. Pieces of bacon (5 by 5 cm) are placed in a clean and dry glass jar, the walls of which are thoroughly rubbed with garlic. Its bottom, each layer of lard and the gaps between the pieces must be filled with salt.

You can also use the method of placing it in a plastic container, but the shelf life will be greatly reduced. Salting is done first. Then each piece is wrapped in parchment paper and placed in a container.

In a refrigerator

There are 2 ways:

1. In banks. First you need to prepare the brine (for 1 liter of water, 1 tablespoon of salt). When the liquid boils, put pieces of bacon into it for 5-10 minutes. The jar is sterilized and then the lard is placed in it in layers, leaving small gaps. Add 4 bay leaves, 5 black peppercorns, 2-3 cloves of garlic and pour in the brine. The jar is rolled up and after a while put in the refrigerator.
2. In canvas or parchment paper. The product is cut into pieces 5 cm thick. Small holes are made in them and coarsely chopped cloves of garlic are pushed through. Mix salt and ground black pepper (3 tablespoons of mixture per 1 kg of product), and then sprinkle the resulting mixture well with pieces of bacon. They are placed in an enamel pan and left to salt in a dark place for 5 days. After time, each piece is wrapped in paper and the lard is placed in the refrigerator.

In the freezer

It is preferable to use a dry freeze chamber, since high humidity is not conducive to long-term storage. The size of the piece should correspond to the portion that you can consume at one time. Frequent defrosting will negatively affect the quality of the bacon.

To store in the freezer, the pieces are pre-salted and then packaged in cling film or parchment. They can then be stacked on top of each other or placed in a container.

How long (days) does it take to salt dry salted lard?

This is probably a question many housewives ask. After all, we want to be sure that the lard is ready and we will eat it salted and not raw. But, by the way, this product can be eaten raw. Just be sure to buy it from a place where everything is checked by a veterinarian.

No one can say exactly how long it will take. But at least 3 days. In general, this depends on several factors:

• thickness of lard. The thinner the selected piece, the faster it will cook;
• size of pieces. Also cutting it affects the time. Small pieces are salted faster;
• layers of meat.

In three days you will receive a lightly salted product. Although five days will be more than enough! If you took lard with layers of meat, then you need to focus on its color. After three days, take out a piece and cut it. The meat should not be red. It changes color during cooking. If you are not sure if it is ready, then leave it for another day or two.

Video recipe on how to salt lard with garlic

I bring to your attention a video that I found on the Internet. In it, the author tells in detail and shows how to choose lard on the market. Also what spices can be used for salting. A very detailed video in which you will learn how to cook lard very tasty. Personally, that's what I do now. Maybe you too. Share your experience with us in the comments.

Do you smell that salty lard smell? It's in the air for me. I even worked up an appetite! I hope you do too. Be sure to try making this delicious dish and invite your guests to try it. They will appreciate it. And I say goodbye to you, see you soon!