Salted lard (dry salted)

Salted lard (dry salted)

Category: Meat dishes

Ingredients
Fresh pork fat, on the skin	1 kg.
coarse salt (no additives)	8-10 st. l.
spices ready-made mixture (or coriander, peppercorns, cumin, paprika, bay leaf)	2 tsp
garlic (optional)	1 tooth.

Cooking method

• Actually, no secret. It is better to choose lard, soft, with a thin skin and layers of meat, but even if the slice is not the best, it's okay, everything will work out.
• We clean the fat from "ugliness", wipe it off with a paper towel.
• We take a container suitable for salting.
• Pour half of the salt on the bottom of the container, level it, put the bacon on top, pour the rest of the salt on it, making sure that the sides of the piece are also in salt. We leave the container at room temperature for 1.5 - 2 days. The escaping liquid can be drained, you can leave it alone.
• After the allotted time, we take out the bacon from the salt, rinse it under running cold water, dry it on a napkin.
• We will store the finished bacon in the freezer, so we immediately cut it into portioned pieces of 200-250 g each, well, or whatever is more convenient for you.
• About spices. I take different ones, cook lard often and change the spices a little each time. In the photo, a ready-made mixture of spices for meat and a little sweet ground paprika was used for lard. When I mix the spices myself, then most often it is 2 parts of black peppercorns, the same amount of red, 1 part of green and white pepper, 1 part of coriander and caraway seeds, 1 small bay leaf - grind in a mortar, add a little caraway or red sweet paprika ... If we want to add garlic, then grind it into gruel in any convenient way.
• When we have decided on the spices and prepared everything, we rub each piece with spices, sparingly, from all sides, including the skin. If we use garlic, then first rub the lard with garlic, then with spices. We immediately put the pieces of bacon in a bag or container and send them to the freezer.
• In a day, you can already enjoy delicious bacon. And, even if you are mistaken in choosing a good lard, it will not stretch, chew like chewing gum and test your nerves and teeth when slightly frozen.
• Bon Appetit!

The dish is designed for

1 kg.

Time for preparing:

20 minutes of active time, three days for cooking

Cooking program:

pens

Note

I have been preparing lard according to this recipe for a very long time. We eat ourselves, treat colleagues and friends, everyone really likes it. It is convenient to store and there is always a tasty morsel in the freezer)

Tinochka, a wonderful and interesting recipe, but for me there is one thing, but we sell salted lard and, moreover, they probably salt Tumanchik with a wet ambassador. The lard is salty, but not a single grain of salt is on the surface. But there is no fresh one. Tell me what?

[Vika]

Vika, wet salted lard is very tasty and aromatic. Usually, in principle, I see no reason to remake it. But if you do not have enough spices, for example, or it is not convenient to store it, then wipe it off with a mixture of spices and send it to the freezer.
And what, you don't sell fresh bacon at all - neither in stores, nor in the market?

In the store, I would not buy lard, there is no good lard, and at the bazaar there is only salted lard in our Kharkov. Or maybe I did not come across this. But outside the city, in a small town, near our village, they sell non-salted bacon, I remember my mother will buy bacon, bring it to the village and first of all sprinkle it with thick salt.

store, I would not buy lard, there is no good lard, and in the bazaar there is only salted lard in our Kharkov. Can we

It's a pity, but we have a lot of small shops where you can buy good bacon, and they constantly sell it on the market, sometimes private traders sell a half carcass - then, in general, the holiday is now I salted homemade bacon, my mother handed it over, and so I salt the store, with soup or we eat borscht all the time

What a simple and great recipe! It will be necessary to do in time before the post.

We sell lard on the market, but I think it's the same thing as in the store. All meat is imported. In the villages, no one keeps cattle practically, if only for themselves.

Tina, I keep forgetting to thank you, the recipe is wonderful, the bacon is delicious
I probably did three times already, I'll rub the next portion with spices now. It's somehow easier for me to salt lard with a dry salting, laziness overcomes

[Ne_lipa]

Ne_lipa, Vika, I am very glad that you liked this method, I have not cooked with a wet ambassador lately, I just physically have no time, I will constantly twist and forget, it’s much easier and tasty.



Wiki, Wiki, somehow I missed the message I hope I liked the bacon salted in this way