How to salt lard?

Lard is a high-fat meat product that is popular in many countries, but it is especially popular in Russia. It is a key ingredient in many traditional Russian dishes, such as piroshki, but also a food that people eat on its own. In this post, we will explore the ways people salt their lard in Russia.

Why do we need to salt lard?

The main reason why people salt lard is to preserve it. Salt acts as a natural preservative and helps to keep the meat product fresh for longer, preventing it from spoiling too quickly. It also gives a more intense and complex flavor that is sought after in many traditional dishes.

The right type of lard

Choosing the right type of lard is essential when it comes to salting. Ideally, you want to use fresh, high-quality pork back fat. It should be white, firm, and without any signs of discoloration or spoilage. The fat layer should not be too thick or too thin – about 2-3 centimeters is perfect.

The brining process

There are many ways to salt lard, but the most common method is brining. Here is a simple recipe for the brine:

• Water 1 liter
• Salt 100 g
• Sugar 50 g
• Bay leaves 2-3 pieces
• Allspice 3-5 pieces
• Garlic 2-3 cloves

Here's how to do it:

1. Cut the lard into pieces of the desired size.
2. Mix all the ingredients in a pot, except for the lard. Bring the brine to a boil and let it cool.
3. Fill a container with the lard pieces, then pour the cold brine on top.
4. Put a plate or any other heavy object on top of the lard to keep it submerged.
5. Cover the container with a lid and store in a cool place for 2-3 weeks.
6. During this time, turn the lard over once or twice to make sure it is evenly salted.

Alternative salting methods

While brining is the most common method of salting lard, there are alternatives worth trying. One method is to rub a mixture of salt, sugar, garlic, and other spices onto the surface of the lard and then refrigerate for several days. Another method is to cover the lard with a mixture of salt and spices and then place it in a sealed container, allowing the salt to seep into the meat.

Storage and consumption

Properly salted and stored lard can last for several months. Once the lard has been salted, it is important to wash off any excess brine and dry it with a paper towel. Then slice it thinly and enjoy! Lard can be eaten on its own, spread on bread, or used as a cooking ingredient in many traditional dishes.

FAQs

1. Can I use flavored brine?
2. How often should I turn the lard while salting?
3. What if the lard turns yellow or starts to mold?
4. How long can I store the salted lard in the fridge?
5. Can I make flavored lard?

In conclusion, salting lard is an important technique that is widely used in many countries, especially in Russia. By following the simple brining recipe and guidelines in this post, you can enjoy delicious, perfectly salted lard on its own or as part of a traditional dish.