Rules for storing salted fat in the refrigerator

Recommendations on how to store salted fat are important to any housewife. Fat or bacon is one of the most popular foods of animal origin. Despite the whole arsenal of jokes about this food product, it is very difficult to refuse it. It is kept fresh all day, but it has a very delicate taste. The salty product is stored much longer, which is why in Russia they stocked with salted fat in case of a lack of fresh meat.

The calorie content of fat frightens all dieters: about 800 kcal in one hundred grams. But you can get better from any product if you use it immensely. The bacon should be "savored" in small pieces, eating garlic. This tradition has arisen for a reason, because when combined, both products help cleanse the blood vessels. This product is digested better than meat, because its melting point is equal to the temperature in the human stomach.

Tip

Buy thick fat from the back or sides. Thin fat from the belly is hard and tasteless.

Arachidonic acid contained in the product activates the brain and improves blood circulation. The neck, bacon and other store products will not bring benefits to the body. The highest concentration of nutrients is contained under the skin (1-2 cm). In order for the body to benefit from this dish, the product must be homemade and environmentally friendly. Having visited the market or received a gift from their village, you need to know how to store lard so that it remains soft and tasty.

General storage guidelines

Without salt, it is not recommended to store bacon for more than 24 hours in the refrigerator. A salted product can be stored for much longer. When salting it is very difficult to salt. Like red fish, it does not absorb more salt than necessary. If you have never salted lard before, you should know that this procedure is simple. For 1 kg of product, 100 g of salt is enough. A piece of bacon should be grated with salt, put in a sealed container and left in a cool place for three days. When removing the sample, begin to cut off the top layer. In case of undersalting, leave the product in the container for another three days.

The second version of salting is more refined. In this case, the bacon should be cut into layers or cut into large pieces at a distance of 5 cm. Mix 100 g of salt, 10 g of black pepper and 5 cloves of grated garlic. You can add dried herbs and favorite spices to your taste. The bacon is rubbed with a mixture of pepper and salt, not forgetting the cuts in which you need to put the grated garlic. After 5 days, the product is ready for use.

Lard salted according to both recipes is stored in a cool place (for example, in the pantry) or in the refrigerator. It is better to use a sealed container or enameled dishes for this. Shelf life of the salted fat in the first variant of salting is 6 weeks. Lard with garlic and pepper is stored for about 4 weeks. You need to freeze it either in a sealed container or tightly wrapped with cling film. Shelf life in the freezer is 1 year or more. It is better to immediately cut the product into pieces that are convenient for defrosting. With repeated freezing, its quality will significantly deteriorate.

A popular way to store lard in villages is to pickle in a jar. A three-liter jar is thoroughly washed and dried. The walls are rubbed inside with a clove of garlic. Washed and dried raw lard is cut into 5 by 5 cm slices. Salt must be poured into the bottom of the jar, then pieces of bacon, loan salt again and so on. In this form, the product must be stored either in a refrigerator or in a cool place. Shelf life - up to one year.

Salo in brine

For salting 2 kg of fat, you need:

• 1 liter of water;
• 4 bay leaves;
• 1 cup of salt;
• head of garlic;
• 5 peas of black pepper.

Cut the garlic into thin plates, and do not pass through a special crush. Rinse the bacon, cut it into medium-sized pieces (no more than the neck of the jar). Boil water with salt. At the bottom of the can, put pepper and bay leaf. Each piece should be grated with garlic and put in a bottle. You can not tamp pieces, between them there should be layers of air. Pour the salted salmon over the salted solution and leave the jar at room temperature for 2 days without covering it with a lid. After the specified time, tightly close the jar and hide it in the refrigerator for 1 week.

After a week, pieces of bacon should be removed from the brine, patted with a clean towel and put in an airtight container. It is advisable to wrap them with paper. Such a dish can be stored in the refrigerator for no more than 1 month. Best storage option: divide the fat into separate portions, wrap it with parchment paper and put in the freezer. Even a year later, thawed lard will be fragrant and soft. It is perfect for making soups, borscht and other dishes.

The fresher the product, the more healthy and tasty it is. Long-term storage of bacon is a necessary measure for those who immediately received product stocks. If you have the opportunity, buy fresh lard every week.