Polski
русский
Українська

What to do with lard before salting for perfect flavor: advice from the chef

Kateryna YagovychFood
How to properly salt lard

Often, lard becomes too soft after salting and simply loses its shape, and falls apart. Such a product is difficult to cut and cannot be put on a sandwich. Therefore, before preparing the delicacy, you should use one simple life hack.

Valeriy Ponomar, a chef from Odesa, shared the idea of making salted bacon on his Instagram page.

He recommends leaving the lard in the freezer for at least 1 day before salting. This way, the product will have a solid and very tender structure.

How to salt lard deliciously

Ingredients:

  • lard – 1 kg
  • salt – 2 tbsp
  • sweet ground paprika – 1 tbsp (can be diluted with smoked paprika)
  • ground grainy mustard – 1 tsp
  • cumin – 1 tsp
  • red hot pepper – 1/2 tsp (to taste)
  • turmeric – 2/3 tsp
  • garlic – 4-5 cloves
  • coriander – 1 tsp
  • black pepper – 1/2 tsp
Mixing spices for pickling

Method of preparation:

1. Cut the lard into convenient pieces.

2. It is best to use lard 3-4 cm thick from the back.

Adding chopped garlic

3. Mix all the spices in a separate bowl.

4. Squeeze the garlic.

Rolling lard in spices

5. Pour the mixture on a flat surface.

6. Make incisions on the whole pieces not all the way through.

7. Wrap in parchment paper.

8. Leave in the refrigerator for 5 days. Then this product is well stored in the freezer.

Other News

Fresh dill

How to freeze dill to keep it healthy: 3 ways

You can store it for 6-12 months
How the USSR used to check the quality of jeans with a match and why this method doesn't really work

How the USSR used to check the quality of jeans with a match and why this method doesn't really work

The life hack had exactly the opposite effect from the expected one