All doubts about the harm and benefits of salted lard have long been in the past - it should be in your diet, even in small quantities, period! The best option is, of course, homemade salting of lard, but here a completely understandable question may arise... How to salt lard so as to get it soft, melting in the mouth, aromatic and tender? Firstly, choose the highest quality piece of fresh lard or pork chop, on a greased pork skin and at least 2.5 cm in layer height, with good external characteristics that exclude yellowness. When a piece of lard is successfully chosen, start studying our recipe for salted lard with salt and sugar “Damskoe”!
Ingredients:
- - lard/undercuts – 1 kg;
- - salt – 1 glass;
- - sugar – 0.5 cups;
- - garlic – 1 head;
- - coriander (grain) – 2 tsp;
- - bay leaf – 1-2 pcs.;
- - allspice peas – 4-5 pcs.;
- - water – 0.5 l.
- Preparation time: 3-5 days.
- Servings: 20.
Lard recipe:
1. First, prepare a brine based on salt and sugar, as well as coriander and allspice crushed in a mortar. Pour everything into a ladle and add bay leaf.If you want the laurel aroma to be more intense, crumble it into smaller segments with your hands. Using such a brine to prepare salted lard gives the most delicate salting, in contrast to the dry method (especially for undercut with its layers of meat, which simply “tann” when dry salted).
2. Pour water into the ladle, stir and place on fire, bring to a boil and remove to cool.
3. Meanwhile, a piece of undercut or lard must be cut into pieces and the garlic must be peeled.
4. Make a paste out of the garlic using a crusher, add half a teaspoon of salt into the paste and mix the garlic mass thoroughly.
5. It will be necessary to stuff/stuff pieces of lard/undercut with it, and to do this, first make slits in the pieces to get characteristic “pockets”. Place the pulp deep inside and close the pockets, flattening them with your fingers so that the garlic does not fall out during salting.
6. As soon as the brine has cooled to room temperature, place the pieces stuffed with garlic in a suitable container and fill the lard to the top. Now you can put the most minimal pressure on the lard, just so that it does not float to the surface and is completely and evenly immersed in the liquid. Leave the lard to salt for 3-5 days.
7. After a few days, the brine can be drained, and the salted pieces can be dried and transferred to the refrigerator or freezer.
Lard prepared in this way is often called “Ladies’ lard”. Perhaps due to the fact that the brine contains sugar, which significantly improves the quality of salting, or perhaps due to the taste properties that a piece of salty “tender” lard has.Be sure to try salting lard at home using our recipe!
Bon appetit!
