Salting in various ways

Salting is the most effectivemethod of preserving this product. The easiest way to prepare animal fat is to rub it with common salt and store it in a sealed container. With this method of preparation, it can be stored for a long time even without a refrigerator, but simply in a dark and cool place.

Salting salad at home - simpleprocess. For him it is necessary, first of all, to buy fat (it is possible and with a meat layer) fat. It can be salted and large chunks, but it is best to cut into small pieces. They should be so large that they can easily be placed in a standard three-liter jar and removed from there. Salting does not involve prewashing with lukewarm water. All pieces are carefully rubbed with salt and densely packed in a jar, while they are peppered with salt. After a couple of days, lard starts "juice", and after 7 days it is ready for consumption. The can is rolled up with a lid, and then the ready fat can be stored in it for more than a year. Under a capric lid such a product is stored for a very long time in the refrigerator. Salting can be done with garlic. In this case, the pieces of the prepared product are rubbed with salt, mixed with crushed garlic. Some people add fragments of bay leaf to the fat to improve the smell.

Some people like ice cream. For the preparation of such a product you need the fat, dill seeds, garlic and salt. Pieces of fat with a meat layer are cut into longitudinal strips 5 cm wide. The length and height of the strips depend on the size of the lard. Then do the transversal incisions in such a way as to produce approximately the same pieces. In this case, the skins of fat are not cut. It is necessary to carefully rub the pieces of salt on all sides and in the notches. The crushed garlic and dill seeds are evenly distributed over all the pieces of fat. The prepared product is wrapped in food paper and placed in a suitable container, which is left in a cool place for a day. Prepared fat is placed in the freezer and after its freezing use for food. It should be remembered that lard cooked with garlic can not be stored for long.

And the other way is very popular with housewivescooking this delicious product. This way is salting the brine in the brine. For preparation it is necessary to make a brine from 250 g of salt and 1300 ml of drinking water. Cut into small pieces of fat is placed in a three-liter jar and poured into it a prepared brine. He must cover all the pieces completely. Cover the jar with a kapron cap and leave it in cool and dark for 3 days. After this time, the previous brine is drained and a new one is poured. After another 3 days, the procedure is repeated. At the end of the salting process, the fat is removed from the brine, allowed to drain and placed in the freezer for freezing. After freezing, it is ready for use.

Pickling lard with spices is a great wayget a delicious cold snack. To make it, you will need: salt, marjoram, bay leaf, cardamom, cumin, red and black pepper, sweet pepper, garlic. For one kilogram of product you need to take 0.5 st. spoons of red or 1 tbsp. spoons of black pepper, 5 tbsp. spoons of salt, 1 tbsp. a spoonful of a mixture of fragrant herbs and spices. In the prepared dishes pour a small part of the prepared mixture, pepper fragrant peas and pieces of laurel leaves. Put one layer of fat, sprinkle it well with a salty mixture with a bay leaf and fragrant pepper, and then put the following. The prepared product is left for a day indoors, and the next 5 days - in a cool place. Store such a product in the refrigerator, wrapped in food paper.