At what temperature, how correctly and for how long should lard be stored after salting?

Salted lard is a fairly popular product.

To prevent it from losing its quality and taste, it is necessary to organize its proper storage in proper conditions.

Otherwise, the lard may become tasteless and even spoil. We will tell you further about how to properly store lard during and after salting.

How long does salted food last?

Shelf life depends on many factors, including:

• product quality;
• type of processing;
• conditions of detention;
• storage duration.

The best conditions for long-term storage are to keep the product at low temperatures and low humidity, in a place protected from light. If the air temperature is above +10? C, pork fat will begin to oxidize, and the product will become unfit for consumption in a matter of days.

In a refrigerator

The refrigerator is the most convenient place to store lard. For proper contents, you must take care of the packaging in advance.

The product is not stored open – it will begin to dry out and lose its qualities.

Salted lard, seasoned with spices, has a pronounced aroma that can be absorbed by other products in the refrigerator, so special attention must be paid to packaging. There is no need to remove salt from the surface before storing.

Each piece must be individually wrapped in parchment paper or cotton cloth.. The top is wrapped in cling film. The product can remain in this form for up to two months. The exception is lard with a thick layer of meat. This piece does not keep as well and should not be kept for more than a month.

Even taking into account all the rules, it is recommended to use lard as quickly as possible. If there is a lot of product and it will not be in demand in the near future, it is better to freeze it immediately.

In the freezer

At low temperatures, salted lard can be stored on average for a year or even a little more. The timing depends on the temperature in the freezer. It is very important that the temperature in the freezer is maintained at a stable temperature, without fluctuations.

Re-freezing an already thawed piece is not advisable., since in this case the properties of the product are lost and the shelf life is significantly reduced.

The lard is wrapped in parchment and covered with cling film on top. The packaging must be sealed so that the product does not emit odor and does not oxidize during storage. For convenience, it is better to provide each package with a label indicating the date the piece was placed in the freezer.

In other conditions

At room temperature, salted lard cannot be stored for a long time. The maximum shelf life is up to 5 days.

To prevent the product from starting to oxidize intensively, it is cut into small bars, which placed in an enamel or glass container and filled with saline solution.

If salting is carried out using a dry method, then you can add a couple of cloves of garlic to the jar with the placed pieces.This will not only add flavor to the product, but will also extend its shelf life.

When you plan to take lard on the road, It is advisable to use a thermal bag or cooler bag.

When transported in boxes, boxes or other similar packaging, it will oxidize, liquid will begin to release from it, and the product itself will deteriorate. For such cases, pickling in jars is more suitable.

Where is the best place to keep a product pickled at home?

There are many ways to prepare lard. Homemade recipes allow you to prepare your own lard in brine or dry method.

Dry method

Lard is preserved using the dry method with salt and spices. Basic recipe:

1. Divide the lard into pieces.
2. Cut each part on top a little, creating a “mesh”.
3. Pour salt into the container until it covers the bottom.
4. Dip each block in salt on all sides.
5. Place skin side down in layers.

Dry salting of lard, video recipe:

In brine

Storage in salt solution can be organized according to different recipes. The simplest option is to use only water and salt.

The brine is prepared in the following way:

• boil water;
• dissolve salt in it;
• You can add spices to taste.

The proportion is as follows: for 2 liters of water – 400-500 grams of salt. If you need to organize long-term storage, then use metal lids for rolling. The prepared brine is poured into the lard stored in jars and immediately rolled up. In this form, in a cool place, the product can be kept for up to 3 years.

Instant recipe:

1. Cut the lard into 5x5 cm bars.
2. For brine, prepare water and salt at the rate of 800 grams of salt per 2 liters of water.
3. Boil everything together for 10 minutes.
4. Cool.
5. Take out the pieces.
6. Rub each block with the pepper mixture.
7. Place in the cold.

To give the product a beautiful golden hue, you can add onion peels to the brine before cooking.

Method of salting in marinade:

• cut the lard into thin strips of 2 cm;
• boil in salted water for 3 minutes;
• cool;
• prepare the marinade (per half a kilogram of lard - 5 tbsp vinegar, 2 onions, 1 tsp ground pepper, 30 g sugar);
• The lard should remain in the marinade for at least half an hour.

An option for salting in a solution is in the video:

Storage in a bank

For long-term storage in a jar, pieces of lard without wide layers of meat are selected. This is due to the fact that the meat actively absorbs salt, and a piece of lard can become too tough.

For keeping in liter or three liter jars convenient to use relatively small piecesso that it is convenient to take them out through the neck. To do this, the product is cut into strips, the width of which is no greater than the diameter of the neck of the prepared jars.

Lay the product layer by layer. Add more salt on top. Adding ground black pepper and other spices will help add flavor.

You can see the features of salting in a jar in the video:

How can you preserve it during pickling?

Contain lard during the salting process must be in a cool place without access to light. The container for salting must be food grade and have a lid. You can use a refrigerator shelf, cellar or other cool place as a place for pickling.

How to choose bacon?

The final result of salting largely depends on the choice of lard. The first thing you should pay attention to is the appearance. Lard from the back or sides of the carcass is more suitable for salting. Fat from the peritoneum can be used if the layer of meat is small.

The skin should be thin and soft, and the product itself should be white or pale pink.. Freshness can be determined by smell and consistency. There should be no foreign inclusions or stains on the lard. Moldy areas and other damage.

In addition to salting, lard can be subjected to other processing - melted or smoked (cold or hot).

The video will show you how to choose lard:

How to organize long-term storage?

There are several ways to organize long-term storage of lard. For a couple of months - you can use the refrigerator. If the product needs to be kept for a long time (at least a year), then the freezer or canning is suitable for this purpose.

Conclusion

Storing salted lard is not difficult if you know the basic rules for maintaining the product and follow the deadlines. If the conditions are violated, the product begins to deteriorate and can no longer be used for food.

This is not only a filling product, but also a food rich in fatty acids and vitamins.. Using different recipes for making salted lard will help add variety to your diet.