Homemade delicacy, or how to store lard after salting in brine

Lard is a universal product. Its use is very wide: from sandwiches and snacks to inclusion in the preparation of more complex dishes as one of the components.

In order for salted lard in brine to retain its qualities, it must be stored correctly.

We will tell you further how to store lard in brine after salting.

Preparation for storage

The rules for storing lard depend on the method of its preparation. There are general standards for all options - low air temperature, protection from direct sunlight and high humidity.

For storage in brine should be prepared in advance:

• salo;
• spices;
• purified water;
• banks;
• metal lids for rolling;
• Seaming machine

Taking into account the amount of product and prepared containers, it is necessary to decide on the storage location.

Product selection rules

Salting and subsequent preservation of lard in jars in brine is most often used when there is a large volume of product that needs to be preserved. One of the components of success is a competent, thorough choice of product.

The basic rules include the following:

• pleasant smell of fresh product;
• dense, without looseness, structure;
• the cut should be white or pinkish (not yellow);
• there may be a layer of meat, but it will be small, otherwise the product will be tough;
• fat from the sides or back of the carcass is softer than from the peritoneum;
• the skin should be thin and soft.

When buying lard on the market, you should make sure that it has a stamp, which indicates that it has passed sanitary control.

Preparing the brine

Brine is prepared to store lard in jars. It is prepared in the following way:

1. Measure out the required amount of water.
2. Add salt to the water based on the proportion - 250-300 grams per liter.
3. Bring the brine to a boil. The salt should melt.
4. Add a bay leaf, a few peas of allspice and cloves of garlic, cut lengthwise, into jars with laid out pieces of lard.

Excess brine should not be stored.

How to cook lard in brine, video recipe:

How and where to store salted lard?

After the lard is filled with brine and rolled into jars, it can be stored outside the refrigerator, but always in a cool place and out of light.

However, his condition must be kept under control., paying attention to the following points:

• the lid should not swell;
• the brine should remain clear;
• there should be no foam or other signs of fermentation.

How to choose a container?

The most practical container for storing lard in brine, especially in large volumes, is three-liter glass jars. They must first be sterilized, as with any type of preservation.

The brine is poured boiling. And they roll it up right away. In this form, lard can be stored for a long time. In addition to three-liter cans, containers of other capacities can be selected, for example, with a capacity of one liter.

How can?

Under properly organized storage conditions in a cool place, the product can last up to 3 years. If the conditions are violated, the duration of keeping the product in brine after salting is reduced.

Recipe with mustard

In addition to standard recipes for preparing lard in brine, a method using mustard can be chosen.

Procedure (per 1 kg of main product):

1. Boil 800 ml of water.
2. Add 50 ml of vinegar, 8 cloves of garlic, suneli hops (optional), 8 pcs. bay leaf, 12 pcs. peppercorns, 2 tsp. a mixture of ground peppers (optional), 80 grams of salt, 1 tsp. dry mustard.
3. Boil the brine until the salt dissolves.
4. Cool.
5. Cut the lard into small pieces, approximately 50*50 mm.
6. Sterilize the jar.
7. Place the pieces in the prepared jar.
8. Pour in cooled brine.
9. Close the jar with a nylon lid.
10. Let stand for 6 days.
11. For long-term storage, roll up with metal lids.
12. Move to a dark place.

If salted lard does not need to be stored, then after 6 days of salting it can be eaten.

8 recommendations to help

When organizing the storage of lard in brine after salting The following expert advice will help:

1. If you plan to use small amounts of lard for food, you can use one or two-liter jars instead of three-liter jars.
2. A spoiled product should not be eaten. No additional processing will save the situation.
3. If you want to diversify the way you store lard, you can melt some of it to get lard.
4. Spices for preservation can be chosen to taste. The classic version involves the presence of salt, allspice/black pepper and bay leaf. In addition, you can use marjoram, dill, red pepper, cumin, etc.
5. The period of salting of the product depends on the size, thickness of the pieces and the youth of the product. Large pieces take longer to salt than small pieces.
6. If the preparation is voluminous, then you can vary the spices in different containers, obtaining a product with different taste qualities and a different aroma.
7. The size of the pieces for the preparation should be commensurate with the neck of the jar - the product should fit freely into the hole.
8. For preservation in brine, it is preferable to use coarse salt.

An alternative method of salting is dry, without brine.

Three methods of dry salting lard - in the video:

Conclusion

Salting lard in brine has a number of advantages over the dry method. One of them is obtaining soft skins. Achieving this with dry salting is much more difficult. Also, the finished product is easy to cut and literally melts in your mouth.

The prepared delicacy will delight you with its pleasant taste for a long time., if you follow the instructions and store the product correctly.