How many days is dry salted lard? Tasty and healthy food is simple: how to pickle lard at home. Recipe for cooking salted lard in brine in a slow cooker

How many days is lard salted?

Lard needs to be salted well so that you can be sure of its safety. This is especially true for lard that contains small streaks of meat. You need to salt the lard for at least 3 days, then you will get lightly salted lard. This can be done with pure lard. And if it has veins, then it’s better to leave it for another 2 days. After this, the lard can be stored in the refrigerator. There are two ways to salt lard - in brine and dry.

How much salt should you use? For salting lard, 3 tablespoons per half kilo of valuable product is enough. You can add a little ground pepper and garlic, but you can do without them. Whoever likes it.

It all depends on the thickness of the pieces of lard that you want to salt. But if we talk about some average figure, then three days will be enough for the lard to be salted; if you are worried that this is not enough, leave the lard for 5 days and then it will definitely be well salted.

Salo- subcutaneous animal fat.

It is also a very valuable and necessary product for our body.

Fresh lard can be eaten. But usually it is salted to keep it longer.

At home we cut the lard into small pieces. Dump these pieces in coarse salt and put them in a 3-liter jar.

Turn the jar upside down and place it in a wide bowl. We put a stick under the neck so that there is a gap for the juice to drain.

After three to five days, the lard becomes completely salty.

Lard is a tasty and nutritious pork product. You can eat it unsalted, let it sit in the freezer for a little while, or you can add salt. Lard is salted in a glass container, usually a three-liter jar. Cut into small pieces, wrap in salt and pack tightly. It is salted out within 3-5 days. Salted lard can be stored for a long time even at room temperature.

If you salt lard using a dry, cold method, it will be salted for about a week - generously moth-smeared pieces of lard, about 5 cm thick. The use of seasonings - black or red hot pepper, allspice, garlic, wassabi, ginger, onion - does not affect the speed of salting.

If you salt lard in a hot way (by simply boiling it for 2-5 minutes in highly salted water), then such lard can be eaten immediately after salting (boiling).

We rub the lard with salt, garlic and pepper and keep it at room temperature for 3 days, at this temperature the lard is salted quickly. Then we put it in the refrigerator and the next day it is ready, tender and aromatic.

From my own experience, I can say that lard lasts for 2 days, the size of the lard is about 3 centimeters and this is with thin layers of meat. Of course, the thicker the pieces, for example from the back of a pig, the lard should be rendered for more than 2 days. But here, too, you can speed up the process by cutting along the pieces or across the slots to 1/2 the thickness of the piece.

As my grandmother used to say: You can’t spoil lard with salt, it will only take the right amount of salt... And depending on the cut pieces, it takes from 2 to 6 days to salt. I also recommend squeezing out the garlic and putting the lard inside, making small cuts.

At least 3 days, if you're interested, my recipe... I cut it into small pieces and rub it with the mixture (salt, red and black pepper) and on top of each piece I put slices of garlic, cut into rings, put them in the refrigerator, yummy.

If the pieces are not too thick, about 5 centimeters, then a week is enough, well, to be sure, you can keep it for 9 days. When you try the first piece, cut it in half to finally make sure that the lard is salted.

Lard is salted from two to seven days and it all depends on the salting method, on the quality of the lard, on its type and the method of salting.

There is this method - if you cut the lard into medium pieces and make cross cuts on them with a sharp knife, and then you need to put these pieces in a wide pan and pour salt into it on the bottom, and put the lard on top, skin side up.

The salt will instantly get into the cuts made in the lard and if it stands at room temperature for a couple of days, then on the third day liquid will come out of it

Leave it to stand at room temperature for 2 days, on the 3rd day, when liquid is released from the lard, we put this lard in the refrigerator, then take it out after a couple of days, shake it off and put it in the freezer and you can already eat it.

Lard salts out fairly quickly, from three to five days, depending on the thickness of your pieces. Many people love salted and smoked lard. It is also considered a useful product for us humans.

Everyone loves salted lard. Is not it? But with the purchase of this yummy we often get into trouble: sometimes it’s too hard, sometimes salty, or even impossible to eat. Let's not rely on the integrity of manufacturers and sellers, and prepare this delicacy ourselves. And today I’ll tell you how to pickle lard at home quickly, tasty and at minimal cost.

How to pickle lard at home, tasty and quick

Before telling you how to properly salt lard, let me give you a little theory.

Lard is a solid layer of animal fat, which is deposited during the period of increased nutrition, it consists of a mixture of glyceric fatty acids (palmitin, olein, stearin), it is found in many animals, but only pork is suitable for consumption in salted form. Particularly prized is a piece of lard with meat streaks - it is called underbelly or, in the salted version, brisket. Sometimes they are expressed in the English manner - “bacon”. They also call him lard. Here, to paraphrase the saying, we can say: whatever you call it, as long as it’s tasty! And it will be delicious - after all, we cook it ourselves, with our souls, with the desire to taste the salted lard as soon as possible!

How to choose lard for salting

The best thing for pickling is homemade lard, from your own farmstead or from farmers reputable in their field. But if it’s impossible for you to get such bacon, let’s go to the market to get it.

So we picked out a good piece and brought it home. What's next? And then we choose the salting method: dry or in brine.

How long does it take to salt lard?

Depending on how you are going to pickle the salsa, the preparation time for the product can take from 2 days to a week. Also, the speed of cooking depends on the size of the pieces - small ones are salted faster than large ones - and on the place where the salted bacon is kept - in the cold, the salting period increases.

How much salt is needed for pickling

If you are afraid to over-salt lard using the dry salting method, it is in vain. This unique product will absorb as much salt as you need. But under-salting in this case is much more dangerous. Such lard spoils faster and can cause infection, for example, with helminths. Therefore, lovers of lightly salted bacon, be on your guard!

On average, a kilogram of fresh product requires about 4-5 tablespoons of salt.

When salting in brine, you need to use the following calculation: 100 grams of salt for every 1000 grams of product.

In addition to salt, you will need the usual spices: pepper, bay leaf, garlic, cumin.

Dry salting of lard: the simplest method

The easiest way is to choose the dry version of lard - pickles. All you need is:

• lard - kilogram;
• plain salt (coarsely ground) – a handful.

1. Lard is cut into pieces or layers. If pieces are taken, then the size is made based on the calculation “one piece at a time.” To salt in layers, we take a large piece, making transverse cuts in the pulp, cutting almost to the very skin.
2. Rub each piece with salt. And we rub the plastic with lard so that the salt gets into each cut.
3. Place the lard in layers in a container convenient for salting - an enamel pan will do. Before doing this, sprinkle the bottom of the saucepan generously with salt.
4. We keep the pan covered with a lid at room temperature for a day or two, then take it out into the cold - into the basement or into the refrigerator. A balcony is also suitable if salting occurs in the cold season. After 5 days, lard can be eaten.

A more flavorful product will be obtained by dry salting lard with garlic and spices. Try salting lard with garlic and pepper - you won’t regret it! Chop a few cloves of garlic, mix with salt and pepper. And rub the greasy pieces with this mixture. When placing the pieces in a saucepan, throw a couple of bay leaves between the layers.

How to salt lard in a jar using the dry method

The jar is perhaps a unique dish - transparent, and in it you can monitor what is happening with the product; capacious and at the same time compact - it takes up less space in the refrigerator than a saucepan.

For salting lard in a jar we will need:

• lard - about a kilogram;
• salt - a large handful;
• garlic - large head;
• pepper - a couple of pinches or more - depending on your preference.

1. We prepare the lard - lightly peel the skin with a knife, cut into pieces that will fit through the neck of the jar. We cut each piece across not completely 1-2 times.
2. Peel the garlic. We chop it finely with a knife into crumbs (you should not use a crush - this will cause a large loss of aromatic garlic juice).
3. Mix coarse salt and pepper in a bowl. Rub each piece with the salt and pepper mixture. And stuff each cut with finely chopped garlic crumbs.
4. Sprinkle the bottom of the jar with salt. Place the pieces tightly in the jar. Next, we evaluate how quickly we want to taste the delicacy prepared with our own hands. If it’s quicker, then we’ll leave the jar at home, at room temperature, and after 4 days we’ll treat ourselves. If time is of the essence, then after a day in the house we put the jar in the refrigerator. And a week later we eat homemade salsa!

If brine appears in the jar during salting, this is normal!

Salting lard in brine at home

What is the advantage of salting lard in brine? It comes out juicier and is salted more thoroughly. Even initially harsh, in brine it turns into tender and juicy.

In the bank

The simplest, so to speak, “basic” recipe for lard in brine is this one, in brine. Let it become the basis for your original recipes.

Here are our “base” ingredients:

• a piece of bacon about a kilogram;
• water – one and a half liters;
• salt – volume as needed;
• bay leaves, a couple of leaves;
• garlic cloves – 3-4 pieces;
• black peppercorns – 5 peas.

1. It’s easy to prepare the bacon: cut it into pieces so that it fits down the neck of the jar. You can, in principle, pickle a large slice by making transverse cuts.
2. After peeling the garlic, chop it finely and add lard to it.
3. Place the pieces in a jar.
4. Now you need to make brine - brine for salting lard, it is prepared quite interestingly. Invite your children to watch the process - they will love it!
5. Pour the water into a saucepan and throw a handful of salt into it. We put it on fire. Ordinary potatoes will help us determine how ready the brine is. We clean it and throw it into salt water. As soon as the brine boils, add salt until the potatoes float to the surface. After this, remove the salinity indicator. And put the bay leaf and pepper, let it boil again and set aside - the liquid should cool, pour lard into it in a jar.

Before salting lard in brine, do not forget to rinse the jar with soda or sterilize it - although the salt solution is very saturated, microbes cannot be given the slightest chance to spoil the product! Salting is completed already on the 10th day of keeping the jar in the refrigerator.

Hot way

Another interesting recipe that gives excellent results is salting lard using a hot method at home. What's unusual here? And the result is lard with a slight smoked taste, and there is just enough salt in it, and the consistency is tender - in general, it’s beautiful!

We select and prepare pieces of bacon as for other recipes. We take approximately 1 -1.2 kilograms.

And for the brine, let's take:

• water - liter;
• non-red onion peel - 2 handfuls;
• bay leaf – 2 pieces;
• salt - half a glass;
• black peppercorns – 5 pieces;
• hot pepper - 1 piece;
• a packet of spice mixture.

1. Place the previously washed husks into a saucepan. Fill it with water, season the future brine with the rest of the spices and salt. For even more of the most delicious and quick recipes for lard in onion skins, see.
2. Let the brine boil.
3. After a couple of minutes from boiling, add the lard into the saucepan. Without allowing the brine to boil violently, boil the contents of the saucepan for about 10 minutes. Remove the lard and dry.
4. You can rub each piece with crushed garlic and pepper. Then wrap one at a time in cling film. Place in the refrigerator for a day. Then put it in the freezer for a couple of hours. Everything - you can eat! Just a day - and the snack is ready!

Cold way

There are several ways to salt bacon with cold brine. Here are the simplest ones:

1. Prepare the brine brine as described above. Let it cool completely. Pieces of lard about the thickness of your palm, turn them over with the flesh facing up. We make small cuts in it with a knife and stuff it with garlic and black pepper. Place the lard in layers in a pan, placing bay leaves between them. Fill with brine so that it covers the pieces completely, and put pressure on top: the lard must not float! Cover with a lid and wait 2 weeks. Keep the saucepan in a cool place.
2. Express salting in 3 days. Cut the lard into small pieces (2 fingers thick) and place in a jar. Laying in layers is preferable. We make brine like this: per liter of water - 3 tablespoons of salt. Boil and cool. Throw bay leaves and peppercorns into the jar. Fill with brine. Let's not forget about oppression. The jar sits at home for a day and then sits in the refrigerator for another two days.
3. Taking the lard out of the brine, dry the pieces and rub, without being greedy, with a mixture of grated garlic and ground black pepper. Wrap in foil or cling film and place in the freezer.

With garlic

The recipe for salting lard with garlic in brine turns out very well. The salsa is aromatic and tender, just melts in your mouth. And even if it was initially a bit harsh, salting the lard in a marinade with garlic will correct this.

This cold, hearty appetizer is easy to prepare. We select lard according to general principles. The thinner the skin, the better. The presence of meat layers is welcome.

You can take both winter and summer garlic, but you should choose larger heads - the cloves in them are juicier and more aromatic. And it is better to avoid salt with any additives - you need pure, coarsely ground salt.

You can salt it in a saucepan or in a jar - whatever you like. Cut the lard pieces into medium slices.

The ingredients in the brine are as follows:

• water – 1.2 liters;
• garlic cloves - from 5 pieces (more is possible - as you like!);
• coarsely ground rock salt – 6 full tablespoons;
• allspice and black peppercorns – 4 pieces each;
• laurel leaves - 3 pieces;
• after - for grating lard - a mixture of peppers - a bag.

Cook the brine:

1. Salt the water and put it on the stove. Peel the garlic. We thinly cut each clove lengthwise into petals. We throw it into the pan, along with the bay leaves and peppercorns. Wait for it to boil and boil for 3 minutes.
2. Remove the saucepan from the stove and allow the brine to cool slightly - up to 70 degrees.
   Place the lard pieces, skin side down, in another saucepan and fill them with garlic brine. You will need some pressure on top.
3. When the brine has cooled at room temperature, transfer the bacon to the refrigerator for 5 days.
4. After this, remove the lard from the brine, dry it with paper towels and rub with a mixture of peppers. Then wrap it in foil and place it in the freezer to freeze. You can serve it to the table in just a couple of hours - just in time to prepare the borscht!

For smoking in brine

Preparing bacon for home smoking is salting. How to salt lard for smoking correctly? It's simple!

You need to salt it in brine. And to prepare it you need the following products:

• brine base - water: liter;
• coarsely ground salt – 150 grams.

Let the water boil and dissolve the salt in it. When this simple marinade has cooled, put lard in it under pressure and put it in the refrigerator for a day. Then remove from the brine - and that’s it, the lard is ready for hot smoking.

Another good, but more time-consuming way to salt lard for hot smoking is this:

For a kilogram of the main ingredient we take:

• soy sauce – 100 grams;
• garlic – 5 cloves;
• salt and spices to taste.

1. We prepare pieces of fresh bacon: peel the skin and cut into pieces.
2. We prepare the marinade as follows: mix soy sauce and salt with spices and garlic pressed through a garlic press in a bowl. Then carefully rub it into each piece of salsa. The entire surface should be covered with marinade!
3. Place the pieces in a saucepan and cover with a lid. You need to keep the bacon in the marinade for 2-3 days - during this time the pieces will be well soaked and acquire a magical aroma.

That's how many ways how to pickle lard at home exists. And these are not all the variations on the theme of preparing the favorite snack of Ukrainians and Russians. Cut yourself a slice of homemade salsa, and with it some green onion, some black bread, a scoop of borscht with sour cream, maybe a glass of white wine - it’s beautiful! And don’t be afraid that lard is high in calories – if you eat a little of it, your waist won’t become blurred. Although... it’s so difficult to resist cutting yourself off from the fragrant snow-white slice, with golden skin and burgundy layers of lard! Enjoy your meal!

Watch how to pickle lard in brine, video:

It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but do not char; with black bread it is sometimes difficult to tell whether it is just toasted or already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...

Snacks

Ingredients

• 0.5 kg lard
• 3 tbsp salt
• 4 cloves garlic
• Black pepper

Cooking method

• Stuff pieces of lard with cloves of garlic cloves.
• Roll in pepper and sprinkle thickly with salt.
• Place in a deep container, cover with parchment or cellophane and press down with pressure.
• After 3 days, put it in the refrigerator, after another 2 days you can eat it.

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

• 1 kg of lard;
• 200 g salt;
• 20 g ground black pepper;
• ½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

mag.relax.ua

• 2 kg of lard;
• 5 glasses of water;
• 200 g salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion peels;
• 3 bay leaves;
• 200 g salt;
• 2 tablespoons sugar;
• 1 kg of lard with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

Hi all! Sometimes there comes a time for everyone when you want to eat delicious salted lard. Definitely with bread and soup, or you can do it without either. I just had this happen recently. But you know, I did such a stupid thing - I went and bought something ready-made at the market. I just wanted to quickly satisfy my hunger.

I'm sure many people do this. And more than half are then disappointed. This is because it is terribly hard and you then chew it like gum. It seems so beautiful to look at, but as a result you end up in a spoiled mood, and hunger still makes itself felt.

As you already understood, today we will talk about the fact that it is best to refuse store-bought and salt it yourself. I'll tell you exactly how. After all, it’s as easy as shelling pears. You just have to be patient, because it takes more than one day to prepare! And to make it really soft, you need to choose it correctly.

Try to buy lard from trusted places. For example, in markets or stores, where you can always ask for documents for a given product. When choosing a piece you must take into account its color. It should not be yellow or gray. This indicates that the product is already old and stale. Good and fresh is always white or even slightly pinkish.

The skin should also be light and without bristles. If you wish, you can try to separate it from the pulp. If it’s fresh, it will be very easy to do it with your fingers. You won't be able to do this with the old one. You can also click on it. There should be a small dent left. If it is not there, then also refuse to purchase.

Lard will be soft if its thickness is at least 4 cm. There may also be small layers of meat. And be sure to smell it. If something bothers you, you shouldn’t take it either. Good and fresh food always has a pleasant smell, even a little sweet.

By the way, there should be no loose parts between the lard and the meat layer. They will be tough and difficult to chew. Try to keep everything uniform.

With these little tips, you can easily make a great purchase. And I will definitely tell you further how to salt it.

So, the other day a relative gave me some excellent lard. Now you definitely need to salt it right away. You can use any spices for this. Although salt, garlic and ground black pepper are standard. But you can also add any others. If you don’t know which ones exactly, then you can also ask and purchase them at the market.

Ingredients:

• Salo;
• Salt – 1 kg;
• Bay leaf – 5 pcs.;
• Black peppercorns – 1 tbsp. l.;
• Red pepper - to taste;
• Garlic – 3 heads;
• Seasonings - to taste.

Preparation:

1. First of all, wash the lard. Be sure to scrape the skin with a knife. There is a lot of dirt on it, which would certainly get into our body. Dry it with paper towels and cut it into small pieces. Exactly the kind that you can eat in 1 – 2 times.

2. Peel the garlic. It can be passed through a press or grated. By the way, I did just that. But some people like it chopped with a knife. It all depends on your preferences.

Use the amount of garlic according to your taste. But the more it is, the tastier it is!

3. Pour salt and seasonings into some container. It is better to take black pepper in grains. When you grind it, it gives off an incredible aroma. This can be done using a mortar or special mills. But if you don’t have all this, just wrap it in a napkin and walk over it with a rolling pin. We also chop the bay leaf.

4. Mix this dry mixture with garlic. This will make it easier for us to use it.

5. Immediately prepare a container in which everything will be salted. Sprinkle some garlic mixture on the bottom. Then we coat each piece with it and put it in a container. Spread the rest over the lard. Cover with a lid and leave at room temperature for four days.

After this time, we take it out and clean it of salt. Place in the freezer for storage. Of course, be sure to try it and save a few bites to eat right away!

How to salt tasty lard using the dry method at home

Ingredients:

• Salo;
• Garlic – 2 heads;
• Salt – 1 kg;
• Ground black pepper – 1 tbsp. l.;
• Bay leaf – 4 pcs.

Preparation:

1. First prepare the mixture for salting. To do this, pour salt into a deep bowl. Add pepper and chopped bay leaf to it. Mix everything well.

2. Wash the lard and dry it with paper towels, because we don’t need excess moisture. Then you can cut it into smaller pieces. Or salt the whole thing. That's exactly what I did. I just made a few cuts right down to the skin.

3. We clean the garlic and pass it through a press directly onto our product. We try to distribute the vegetable over the entire piece, or rather, smear it with it. We also place it in all cuts.

4. Now rub with the dry mixture. We do not spare it and generously distribute it throughout the lard.

5. Take the container in which we will salt. We also sprinkle the bottom with salt and pepper and put our lard on top. Sprinkle the rest of the mixture on top. Close the lid and leave for a day at room temperature. Then put it in the refrigerator for another week. After time, the salt can be washed off, dried and cut into smaller pieces to make it easier to store in the freezer.

How long (days) does it take to salt dry salted lard?

This is probably a question many housewives ask. After all, we want to be sure that the lard is ready and we will eat it salted and not raw. But, by the way, this product can be eaten raw. Just be sure to buy it from a place where everything is checked by a veterinarian.

No one can say exactly how long it will take. But at least 3 days. In general, this depends on several factors:

• thickness of lard. The thinner the selected piece, the faster it will cook;
• size of pieces. Also cutting it affects the time. Small pieces are salted faster;
• layers of meat.

In three days you will receive a lightly salted product. Although five days will be more than enough! If you took lard with layers of meat, then you need to focus on its color. After three days, take out a piece and cut it. The meat should not be red. It changes color during cooking. If you are not sure if it is ready, then leave it for another day or two.

Video recipe on how to salt lard with garlic

I bring to your attention a video that I found on the Internet. In it, the author tells in detail and shows how to choose lard on the market. Also what spices can be used for salting. A very detailed video in which you will learn how to cook lard very tasty. Personally, that's what I do now. Maybe you too. Share your experience with us in the comments.

Do you smell that salty lard smell? It's in the air for me. I even worked up an appetite! I hope you do too. Be sure to try making this delicious dish and invite your guests to try it. They will appreciate it. And I say goodbye to you, see you soon!