Is it possible and how to properly store lard in the freezer?
Lard is a popular food product that contains vitamins and fatty acids. But such products have a rather limited shelf life.
To prolong it, you can use freezing. This method has its own characteristics, knowledge of which will help preserve the product for a long time without losing its quality and taste.
We will tell you further whether and how to store lard in the freezer.
Content
Features of storage in the freezer
Any product has its own shelf life. If the task is to prolong them, freezing comes to the rescue. The lower the temperature in the freezer, the longer the product can remain in it. The best option is a stable -18?C.
Pork lard can go into the freezer both raw and cooked (smoked, salted). A special feature of storing the product is careful packaging and avoidance of repeated defrosting and re-freezing. This not only spoils the taste, but also significantly shortens the storage period.
Each small piece should be packaged separately. This way the product is better stored, does not freeze and is easier to separate from others.
In order not to be mistaken about the timing of the products in the freezer, it is recommended to make notes in advance indicating the contents of the package and the date of storage.
Conditions
Fresh, salted and smoked lard can be placed in the freezer. Different types of products must be separated from each other. Even lard placed in the freezer can spoil.
The following factors may contribute to this:
- freezing low-quality product;
- temperature changes, for example, in the event of a power outage;
- violation of packaging tightness;
- direct contact with other products.
All pieces of lard, regardless of type, should be stored in the freezer without touching.
Fresh
Fresh lard must be inspected and divided into portions before being placed in the freezer. Otherwise, a large piece will have to be defrosted several times, which is extremely undesirable.
The product must be dry. Once placed in an airtight container, it is placed in the freezer. It can lie for up to a year.
If the lard will be used for frying, it can be finely chopped in advance, even before freezing.
Salty
Before placing in the freezer, salted lard is divided into portions and packaged separately. Additionally, lard can be sprinkled with salt and spices.
No need to remove excess salt. Without temperature changes, such lard can remain in the cold for up to 3 months.
Due to the structure of lard tissue, it will not become too salty due to excess salt. Even during the salting process by any method, it absorbs exactly as much salt as necessary.
Smoked
Smoked lard, unlike salted lard, is more susceptible to losing its qualities when frozen. Therefore, unless there is an urgent need, you should not keep it frozen for a long time; it is better to use smoked meat for food immediately.
The longer it sits, the more its taste and aroma are lost.. If you smoked the lard yourself, you need to wait for it to cool before placing it in the cold.
Smoked products have a strong, pronounced aroma, which, if packaging is unsuccessful, can transfer to other products located nearby in the chamber.
What?
Food placed in the freezer must be sealed. Also You will need additional packaging in the form of food parchment. This will prevent oxidation processes in the upper layers, loss of moisture and transfer of odors.
Vacuum packaging provides maximum tightness. It is important to avoid accidental damage, punctures, etc.
Deadlines and what affects them
A number of factors directly influence shelf life. These include the following:
- Temperature conditions in the freezer itself.
- Size of pieces.
- Reliability and type of packaging, how sealed it is.
- The original condition of the product before it was placed into storage.
The temperature in the freezer must be maintained at the same level at all times. The greater the differences, the worse for the safety of the product. If for any reason defrosting occurs, the products should not be re-frozen.
For storage, it is more convenient to divide a large piece into portions. The exception is the case when you plan to defrost a large piece at once. In this case, it should not be cut beforehand. Large pieces, especially those with layers of meat, are stored worse than portioned pieces.
The packaging must be durable and airtight. Otherwise, an intense oxidation process will begin. The upper tissues will be the first to suffer.Careless handling of packaging can lead to damage.
Conclusion
Frozen lard can be stored for quite a long time, maintaining all its qualities with virtually no loss. In order for the product to remain tasty after defrosting, it must not only be properly frozen, but also properly defrosted.
The best way is to defrost in the refrigerator on a shelf.. It is not advisable to try to speed up the process, since the product may lose its consistency, taste and aroma.
