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Hello Rum Diary readers! As we already wrote in the article “Top 10 Snacks for Vodka”, lard is one of the most popular snacks. From myself I can say that sometimes bacon goes well with beer, especially if it is pre-frozen and very, very thinly sliced, then sprinkled with black pepper. So, today we will try to salt the lard in a dry way according to two recipes at once, in my case – in two jars. + one step by step recipe as a bonus.
Preparation of bacon for salting dry
Defrost the fat (if necessary), rinse, cut into pieces and dry. The size of the pieces can be chosen to your taste: someone salts in a whole layer, and someone cuts into small sticks. Pieces should also be selected according to the size of the container: It is convenient for me to salt pieces of about 10x10x5-7. While the lard is drying, prepare the spice mix.
Dry salting of fat, mix No. 1
Ingredients:
- prepared pieces of lard
- a mixture of spices for salting lard
- garlic
- salt
Preparation:
I decided to pickle half of the fat in a mixture of spices bought by weight. So, we pass the garlic through a garlic press or three on a fine grater, add salt and a mixture of spices to it, mix thoroughly and rub each piece of lard.
Sprinkle the bottom of the jar with a layer of salt, begin to lay out the fat piece by piece, without large gaps. Sprinkle some more salt on top and close the lid. We send it to the refrigerator for 3-5 days, or even longer (some sources say the time for dry salting of fat is 2-3 weeks). Salt can not be spared, fat will not take more than necessary. Before use or freezing, excess salt can be scraped off with a knife. You can freeze in parchment.
I immediately write the result: the fat turned out to be tasty, quite fragrant. We store in the freezer, in parchment.
Salt lard in a dry way, mix No. 2
Ingredients:
- prepared pieces of lard
- finely chopped greens with salt (salted greens)
- garlic
- salt
- spices to taste
Preparation:
To begin with, cut the garlic into thin slices, make cuts in pieces of lard; stuff the fat with garlic. We mix salt, spices, herbs (it is quite wet, so the mixture is not very homogeneous and the salt absorbs moisture), we apply the mixture on pieces of fat from all sides (I pressed it slightly for better “adhesion”).
Then we proceed as in the first option: put a layer of salt on the bottom of the jar, tightly lay the fat (nothing if part of the mixture “falls off” during the laying process). You can also make “pillows” of garlic cloves between the pieces. When the jar is completely filled, pour a few tablespoons of salt on top, close the jar and shake it well so that the salt is evenly distributed.
We send it to the refrigerator for at least three to five days (we had several weeks, only then they transferred it to the freezer). The lard turned out to be very fragrant, with a pleasant aftertaste of greens.
Recipe for dry salting bacon in a saucepan
I decided to additionally post another recipe for salted lard. I didn’t try to cook according to it, according to the photos everything is simple and clear.
Ingredients:
- Fat
- Garlic
- Black peppercorns
- Coarse salt
Preparation:
1. Cut the fat into pieces 5×5 cm
2. Pass the garlic through a press (can be grated), grind black pepper (can be done by hand, in a mortar).
3. Mix salt, pepper and garlic.
4. Rub the pieces of bacon with the resulting mixture.
5. Put a layer of salt on the bottom in an enameled, ceramic or glass pan, put a thin layer of the remaining mixture of garlic, salt and pepper on top of it. We lay the pieces of bacon, filling the space between them with a mixture, pour a layer of the usual layer on top. Close the lid and refrigerate for ten days.
Before serving, remove the excess layer of salt and spices and cut the fat into thin slices. Enjoy!