Advice for young and experienced housewives. Salo

Salting

Ordinary table salt perfectly removes excess moisture from meat, besides, the storage of salted meat is facilitated by the fact that salt is an antibacterial substance. There are two main ways of salting meat - dry and wet salting. Rubbing salt on the meat and letting it absorb moisture will create a dry product. The process is quite simple - it is enough to mix the meat and salt in the correct proportions, however, various herbs and spices are often used to give the meat a pleasant taste. With wet salting, the meat is salted in brine. You can add brown sugar or honey to the brine to make it tastier. Another traditional process called biltong involves marinating meat in vinegar before salting and drying.

As a rule, the corned beef sold in stores contains certain additives that improve the taste and appearance of the finished product - but if you make the corned beef yourself, you can easily do without salting the meat with pure salt without any additives. Of course, you can buy a special meat curing salt, which contains about 6 percent sodium nitrite, a chemical that provides some protection against botulism - however, if you exceed the recommended dosage, this will not end well for you. The recommended amount of salt for making brine is 30 grams per liter of water.

How to store bacon

For each type, be it salted, smoked or boiled lard, there are a number of different rules, the observance of which allows you to maintain its taste at home as long as possible. They consist in low temperature conditions and low levels of air humidity. It is also recommended to protect the product from exposure to sunlight.

In fridge

It should be noted that the quality of the product also affects the safety of the fat. Ideally, it should be exclusively white with no yellowish or beige tint. In the presence of such a color, one can judge the spoilage of the product. Other extraneous inclusions are unacceptable. The smell should be soft and have pleasant meaty notes.

Optimum temperatures for storing lard in the refrigerator fluctuate around 5-7 degrees above zero. It is recommended to wrap each piece in food grade paper and arrange so that there is space between them for air circulation. Such manipulations will also minimize the risk of product spoilage from exposure to high humidity. It is allowed to store it in such conditions for up to a month.

In the freezer

Despite the need to store the product at low temperatures, critical indicators can still spoil the taste. Therefore, the freezing mode should be set to medium if your refrigerator is equipped with such a function. The optimum temperature should not exceed 18 degrees below zero.

It is best to use a piece of natural fabric, cotton or linen as a wrapper. However, it is not recommended to freeze the product as a large piece. It should first be divided into several portions, designed for one meal.

This approach is due to the fact that regular defrosting violates storage standards, contributes to a rapid loss of taste and reduces the shelf life. If all standards are observed, lard can be stored frozen for up to 12 months.

Without refrigerator: in brine at room temperature

The best option for those who do not have a lot of space in the refrigerator. In this case, it is necessary to cut the bacon into medium bars, tamp it into a glass jar of a suitable size and fill it with hot marinade.

It is necessary to prepare a brine in a ratio of 250 grams of salt per liter of boiling water. Optionally, it can be supplemented with aromatic spices such as bay leaves and allspice. After that, tightly screw the containers with metal lids. The preservation should be stored in a cool dark place. The term of use in this case is increased to three years.

General storage guidelines

In order to keep lard longer at home, it must be salted. Salt prevents bacteria from developing, and therefore extends the shelf life for a longer period. Nevertheless, you need to know how to properly store salted lard so as not to get a musty, tasteless piece instead of a pleasant treat.

At room temperature

It is permissible to store the product at room temperature, but there are certain rules that must be followed. When choosing a place to store salted lard without a refrigerator, you need to give preference to dark, well-ventilated, cool rooms. A storage room works well.

For storage, you need to place the bacon in a jar, pouring the bottom and each layer with an abundant amount of salt. It is desirable that all gaps between the pieces are filled with salt. Do not be afraid that this method will make the bacon too salty. The product is designed in such a way that it will not absorb excess salt in any way. Experienced housewives assure that this method makes it possible to keep lard for a whole year.

It is important to exclude direct sunlight on the salmon, so it is better to store it in a dark room. To do this, it is folded into a container and closed.

For more effect, you can rub the bacon with red pepper and wrap it in parchment or canvas paper. Duration of storage with this approach is no more than 1.5 months.

In fridge

How much lard can be stored in the refrigerator? Due to the lower temperatures, it will be possible to preserve salty salko for much longer. It is best to salt and then refrigerate lard in brine.

To do this, you need to boil the brine at the rate of one liter of liquid, a tablespoon of salt with a slide. After boiling, pieces of bacon are placed in the brine and boiled for about five minutes more. Then the workpiece is laid out in sterilized jars and closed with lids. You can add spices to the jars for pickling to taste. Unopened cans are stored for up to 6 months. After opening, you need to move the pieces to freeze.

You can keep salted bacon in the refrigerator by wrapping it in parchment or canvas. Thus, the product can be stored for 2-3 months.

It is important not to put lard in plastic bags, as the lard will suffocate in it and acquire an unpleasant smell and taste

In the freezer

Many people like to pamper themselves with salted bacon from the freezer. The lard from the freezer is distinguished by its special texture and unique taste, and besides that, it is also perfectly cut.

This option to keep the salce is the most preferable of all possible. Salted lard can stay in the freezer for more than a year. At the same time, it is possible to store both lightly salted lard and a product of steep salting.

First, you need to cut the bacon in portions, so as not to get a big shmat every time. Re-defrosting negatively affects any product, bacon is no exception. Therefore, small portions are the best solution. Then the pieces must be wrapped with cling film so that they do not freeze among themselves. After that, we put the pieces in the freezer basket or first in the container, at the discretion of the hostess.

Fat from the freezer pleases with its properties, which allow you to thinly and neatly cut the product for serving. And there is a frozen product much more pleasant, in this regard, they try to use it before it melts. In this regard, the freezer is significantly superior to all other ways to preserve salsa.

How exactly to store salted lard is up to each housewife.Adhering to the above recommendations, it will be possible to save fat under any circumstances and in any quantity.

Save on the road without a refrigerator

It happens that you need to save a product without a refrigerator, and even on the road. And someone, bypassing the prohibitions of postal services, sends a delicacy to another city by means of forwarding. How to save the product in such cases?

Here are some important and not complicated rules:

• Never forward or carry fresh unsalted bacon on your own in hot weather. It will deteriorate as soon as the sun rises. Fresh lard is a very capricious and delicate product.
• Salted lard can survive such a journey only if it is not placed in a plastic bag. Also, do not wrap the product with cling film, in order to avoid an unpleasant smell. The fat will "suffocate" in such airtight packages. It is better to wrap each block in a special edible paper (parchment) in several layers.
• It's good if a cooler bag is available. These bags are able to hold back the cold for a while. Provided that the product has been chilled, or even better - frozen earlier. You will have approximately five hours of safe transport of the product with this bag.
• Long-term transportation, for salted and smoked lard, should begin with thorough and reliable freezing of the product. After the lard has frozen, it must be wrapped in several layers of parchment paper. If there is no such paper, then ordinary newspapers will perfectly perform this function. The thicker the layers of the wrapped newspaper, the longer the time during which the fat will not melt and deteriorate. Newspapers and parchment are excellent at keeping temperatures low. Hence the good preservation.
• If you have a long journey, then salted and smoked bacon can be rolled up in a steamed jar. So the pieces will be well preserved, pathogens will not gain access to them. This method of keeping the fat in transit does not affect the quality of the product's taste after opening.

Using such simple rules, you can preserve the taste of your favorite product for a long time.

How to keep lard on the road without a refrigerator

If you need to keep lard on the road or send it by parcel in order to prevent damage to the product, you must adhere to the following rules:

1. Untreated bacon without a refrigerator quickly deteriorates, especially if it's hot outside, so it's better to choose a smoked or salted product on the road or for shipment. In this case, it will not deteriorate within 2-3 days. In this case, the product must be wrapped in parchment. Do not use packages for this purpose.
2. The optimal solution is to use a cooler bag, inside which the optimum temperature will be constantly maintained.
3. For long-term transportation without using the refrigerator, the fat can be frozen and wrapped in a thick layer of newsprint.
4. Salted lard can be preserved in a bank before shipment or transportation. This will prevent bacteria from entering and retain the original taste.

Fresh lard in brine

And here is a method for those who do not have free space in the refrigerator (at least not yet). How to store fat in this case? To keep fresh product in brine, you need to put bacon, previously cut into bars, in a steamed and chilled glass jar. Then toss a laurel leaf and peppercorns to the bacon. Garlic and other favorite spices will also come in handy. Pour the prepared lard with boiling brine and roll up.

Brine: 250 grams of salt per liter of water. We immediately answer the question of how much lard can be stored prepared in a similar way. This product can be stored in banks for two to three years. Naturally, he needs a dark place, with a low temperature regime.

What if there is a lot of bacon?

Large volumes can be cut and layered in a spacious drawer:

1. The bottom of the barrel is covered with dark paper or parchment and covered with salt.
2. The fat is placed with the skin facing down.
3. Several layers are placed in one container, each covered with salt.
4. From above, the product is covered with paper, then a natural cloth and placed on a glacier.

Preservation is also suitable:

1. Sterilize jars and lids in the usual way.
2. Take 1 tbsp per liter of boiling water. l. salt.
3. Put 5 cloves, 2 allspice peas, a few bay leaves and garlic to taste in each container.
4. Rinse the bacon, dry it, send it to a jar and fill it with brine. In this form, it is stored for more than a year.
5. After opening the jar, you can put the bacon in the freezer.

General rules for storing fat

Whatever lard is - salted, smoked, fresh or some other kind, it should always be stored at a temperature not exceeding 5-7 degrees Celsius. Therefore, it is obvious that the lard should always be either in the refrigerator or in the freezer.

Tip: it is important not to overdo it with low temperatures in case the bacon will be stored in a sufficiently powerful refrigerator. Temperatures that are too low will negatively affect the taste of the snack.

Of course, fat can be stored in the cellar, but in this case it is necessary to pay attention to other characteristics of the surrounding air: so, the room should, firstly, have air circulation, and secondly, low humidity. If these parameters are met, then the bacon is wrapped in paper (in which bread is wrapped in many modern supermarkets) and placed at a distance of 5-10 centimeters from each other

This will provide a sufficiently long shelf life (up to 6-7 months).

If the appetizer has spent a long enough time in the freezer or refrigerator, then it is quite simple to check its quality:

1. Firstly, lard, which is at room temperature, is very easily pierced with a match or a toothpick.
2. The color of the bacon should be white, in no case pale beige and, moreover, yellow.
3. This fresh appetizer has a characteristic smell, while frozen it is completely devoid of it, therefore, it must be sniffed before eating it.

How to recognize good lard

People who keep pigs at home and get everything they need from them themselves are not faced with the question of poor quality. But those who have to purchase products in the market or in a store need to know the main signs of good lard:

Pay attention to appearance. The longer the bacon is on the counter, the more it gets aired

Blood and dirt caught on the product serve as a breeding ground for bacteria. So choose a piece that has a slight sheen, looks fresh and clean.
If there is a yellowish tint, then the animal was old. Grayish tones indicate staleness. It is better not to take such fat. Choose something that is white or white and pink.
Pay attention to the skin. It should be thin and soft, easy to cut and pierce. The thicker the skin, the older the animal was. Remnants of bristles also indicate an advanced age of the guinea pig.
Smell the piece you like; it should have a pleasant meaty smell.
Pay attention to the presence of meat layers. The best is fat, removed from the back and sides of the pork carcass. There is no meat on it, and it is better to take it for salting. There are layers of fat from the peritoneum. It is of a somewhat inferior quality, but it is quite suitable for salted consumption. Please note: the thickness of the meat layers in this case should not exceed 5% of the total mass of the selected piece of bacon. On sale there is fat from the cheeks, head and neck. Such pieces also have meat layers, but this fat is tougher.

Having chosen a suitable piece, you must immediately find a use for it - salt, smoke, boil, melt or freeze.After all, the shelf life of lard without processing is as short as that of any raw meat.

How to choose the right one

Factors that you need to pay attention to in order to choose a product that is really tasty and aromatic:

1. The best quality product is found on the dorsal and sides of the animal. However, despite the fact that the quality of the abdominal fat is considered inferior, many prefer it because of the meat layers.
2. The color of a good fresh product is white, light pink or light yellow.
3. The surface of the skin should be smooth, even and thin. A thick skin is a sign that after cooking the bacon, the finished salty or smoked product will become tough.
4. The consistency of good lard is firm, firm.
5. The fat obtained from the boar gives off the smell of urea, and from the old pig it smells hard. A product from young female animals is preferable.

When buying on the market, it is important to make sure that the lard is checked by sanitary services and has the appropriate stamp and documents permitting the sale.

Storage features by product type

There are many recipes for making lard. It is salted, smoked and boiled, and also used melted. Depending on the type of product, the recommended conditions are also different, the observance of which allows you to keep the lard for as long as possible.

Fresh lard

Fresh bacon begins to deteriorate quickly, just a few hours at a temperature of +10 degrees. Therefore, it is recommended to keep it exclusively in the refrigerator compartment. As a rule, it is not possible to keep such lard without a refrigerator.

Therefore, the product should be consumed or processed quickly. If you do not have enough time, wrap the bar in any package and send it to the freezer for a longer period of storage.

After salting

A generous addition of salt will significantly prolong the life of the product. The most common is the dry ambassador, which requires minimal effort and expense. It is enough to grate the bacon with a good portion of salt and send it to a cool, dark place for several days, having previously covered the container. Add ground pepper and garlic if desired.

In this form, lard can lie on the shelf of the refrigerator for up to three months. If you need to increase this period for a longer period, the product should be sent to the freezer, having previously divided into several medium-sized pieces. At low temperatures, lard can be stored for 12 months.

Smoked

Smoked bacon is a favorite product of many. It has a more delicate structure and an incredible smell. However, there are several subtleties regarding its storage, which differ in connection with the method of obtaining aromatic bacon.

Hot smoked lard has a short shelf life - it can lie in the refrigerator no longer than a couple of months, subject to a high degree of salting. Also, smoked bacon can be kept in the freezer, but in this case it should be borne in mind that due to the increase in the maturation period, taste is lost.

Lard prepared by the cold method can be stored outside the refrigerator. True, it is worth monitoring the temperature regime - the indicators should not exceed +5 degrees. If possible, wrap the piece with a cotton cloth and hang it either in the cellar or in a well-ventilated attic.

Do not forget that if you stay in a room with high humidity for a long time, a moldy coating can form on the surface of the bacon. If all storage standards are observed in this form, the product is saved for up to 3 years.

Melted

The current method of storing fat for livestock keepers, after slaughtering which a sufficient amount of fat remains, which is not always acceptable for salting or frying. In this case, the bacon is heat treated and further used for cooking as an alternative to sunflower oil.Also, in some cases, it can be used for medical purposes.

It is recommended to store the product in this form in a closed glass container in the refrigerator for no longer than one year. It can also be frozen if desired.

Now that you know in detail how and how much to store lard after salting and smoking, you can stock up on this completely democratic product without fear of spoiling it. If necessary, you can watch the video, but even without it, everything is very clear. The main thing is the correct approach in any business and adherence to certain recommendations. Good luck!

Storage of various types of lard

Animal fat is recommended to be kept in salted, smoked or melted form.

Fresh lard

This type of product can only be stored in the freezer or refrigerator. If the bacon is then salted, then it is cut into medium-sized pieces and wrapped in edible paper. With frequent use, lard needs to be cut into small pieces, each of which is wrapped in parchment or cling film.

Salted lard

In this type, bacon can be kept in wooden containers (boxes, barrels), glass jars, plastic containers, an enamel saucepan or wrapped in edible paper.

Wooden containers are selected with a slight slope of the bottom, which ensures the outflow of water through the holes made in it. The bottom is lined with a layer of newspapers, and then - parchment, on which a large amount of salt is poured.

Salted lard is placed on the bottom with a skin. Each layer of bacon is evenly poured with salt, filling the gaps between them. Garlic, pepper, cumin and dill are placed on top. They cover everything with parchment and put them under oppression. In this form, the containers are left in a cool, dark place with good ventilation.

In the same way, you can salting in an enamel bowl and refrigerate it. When stored in glass jars, lard is poured with brine, and the container is rolled up with a lid, and then left in the pantry, cellar or refrigerator.

The longest shelf life of salted bacon in the freezer. Moreover, each piece is wrapped in parchment.

Smoked bacon

It is better to leave such a product in the cellar or refrigerator, since its taste deteriorates when it is placed in the freezer.

Smoking recipe:

• ground red pepper and 50 g of gelatin are added to 1 liter of water, everything is mixed well and a 30% salt solution is obtained;
• brine is prepared by adding 130 g of salt, 1 tsp. sugar and 1/3 tsp. food nitrate in 1 liter of water;
• a piece of animal fat is cleaned and immersed in a saline solution for 2 hours;
• after the time has elapsed, they take it out and put it with a sandpaper on the bottom of an enameled dish, into which brine is poured;
• the container is placed in a cool place for 8 days, where the temperature will not exceed 4 degrees;
• then the bacon is again placed in a saline solution heated to 65 degrees for 30 minutes;
• after that they take it out and leave it to dry;
• smoke the product at a temperature of 20-22 degrees for 24 hours.

Fold the prepared bacon in fabric bags and hang it on hooks. You can also put it in a wooden box with ash or sawdust. The temperature regime should be at the level of +3 - +8 degrees. When placed in the refrigerator, the pieces are wrapped in parchment.

Melted lard

It is very easy to store it in this form. After the fat melting process, the product cools down and then it is poured into a glass jar or plastic container. The container is removed to the refrigerator or freezer.

Harvesting methods at home

They are generally subdivided into:

• dry method - easy and quick, but the resulting product should be stored for no more than a month in the refrigerator;
• wet - soaking in salt brine;
• hot - boiling followed by salting;
• smoking - hot or cold, while the lard is salted in advance.

Salting

This method is one of the easiest and fastest. Salted lard is tasty, piquant, and looks good. It is stored in the refrigerator for no longer than a month, and in the freezer for up to six months.Salting is usually used in a plastic bag.

An approximate recipe for 2 kg of lard:

• salt - 150 g;
• ground red pepper - 1 pinch;
• cloves of garlic - several pieces.

Salting technology:

1. Transverse cuts are made on the bars cut with a thickness of about 4 cm.
2. Wipe them with salt, pepper powder.
3. Slices of garlic are inserted into the incisions.
4. The blocks are tightly wrapped in a plastic bag or several layers of plastic wrap, kept in the refrigerator for 3 days.

After that, the walls of the pieces are cleaned of salt and used for food.

Smoking

Lard is smoked in hot and cold ways. They differ in temperature parameters and processing time. Hot smoking can be carried out in a special or home-made smokehouse. Lard in a few hours or even a day is cut into portions and rubbed with salt. Prepare the smokehouse, put the chips of fruit trees in it and put the prepared pieces of bacon on the wire rack. For full smoking, usually half an hour to an hour is sufficient. Then the bacon reaches the desired state in the refrigerator for 24 hours. The finished product will be covered with a brown thin crust.

Differences in cooking - pre-boiling lard in a salty solution, a lower smoking temperature, no higher than 20 ° C. Accordingly, the cooking time increases to 2-3 days. Smoked bacon is stored in the refrigerator for 2-3 weeks. In the freezer, it will not lose its taste throughout the year.

Melted

This fat is called lard.

For cooking, a product of lower quality is used than for salting and smoking:

1. Pieces of 1-3 cm in size, small scraps are laid out in a container with a thick bottom and walls.
2. They simmer on very low heat.
3. When the fat has melted and the water has evaporated, the fat cubes will become transparent.

The melted product is filtered through several layers of gauze and cooled. In a tightly closed lid, the jar is stored in the refrigerator for at least a year.

Boiled

For cooking, you can use pieces with veins of meat. Such bacon turns out to be especially tender and soft.

How to cook:

1. A kilogram of bacon is cut into large pieces, poured with a liter of water and boiled for 3 minutes.
2. 4.5 tbsp is added to the water. l. salt, leave fat in the solution for half a day.
3. Dry the salted pieces with a cloth, rub with a mixture of spices to taste.
4. The cooked slices are wrapped in cling film, placed in the refrigerator for a day.

Conservation

Since the fat is of animal origin, a strong saline solution and heat treatment are required for its conservation to disinfect possible parasites.

Cooking steps:

1. A kilogram of the product is washed and dried, cut into small pieces.
2. They are mixed with 1.5 tbsp. l. coarse salt, 3 pcs. chopped bay leaf and 1 tsp. ground black pepper.
3. Spread the mixture into sterilized small containers.
4. They are placed in a pot filled with water so that the cans stand up to the shoulders in it, covered with boiled lids.
5. Keep on low heat in boiling water for 2.5-3 hours.
6. They are taken out, rolled up, cooled and stored in a refrigerator or cold cellar.

In brine

Another recipe for cooking bacon evenly salted, tasty, "tender".

How to cook:

1. For the brine, boil a liter of water with a glass of coarse salt.
2. Bay leaves, spices, garlic are added to the cooled solution to taste.
3. 1.5 kg of lard is cut into long large pieces and immersed in brine.
4. Pressed with a load, kept in the refrigerator for 3 days.

The finished product is dried with a linen cloth, once again covered with spices. Stored as ordinary salted bacon.

Salted lard: storage methods

The shelf life of such a product, if you use a refrigerator, will be 3 months, when placed in a freezer, it will increase to 1 year. As a rule, a small supply of fat is kept in the refrigerator for everyday needs. The rest is put into the freezer compartment.

The most common ways to store salted lard are:

1. Wrap the pieces of food in a paper wrap and place on the bottom shelf of the refrigerator.
2. Put pieces of bacon in a clean glass container, such as a jar, sprinkle with salt. You can also add spices. Close the container with a plastic lid and refrigerate.
3. Cut the fat into pieces. Wrap each piece with parchment paper, and then with cling film. Place in the freezer.
4. Lard can be preserved. Boil it in boiling water and salt. Put pieces of bacon in prepared jars (clean, sterilized), add spices, pour hot brine and roll up. After opening the can, all the fat will need to be removed for further storage in the freezer.
5. A large amount of bacon can be stored without a refrigerator: in the cellar, and in winter on the balcony or veranda. To do this, you will need to pick up a wooden box or an enamel container with holes in the bottom. The brine flows through these holes, so the product remains dry. So, on the bottom of the container, lay paper, pour a layer of salt about 1 cm. Lay a row of bacon, sandpaper down, cover it with salt, including the voids between the pieces. Lay out the next row, sprinkling with salt, and so on to the very top. Sprinkle everything with herbs, spices, garlic. Cover the last row with paper, press down with stones. Shelf life is 1 year.

Private house

In a private house, other storage options are also possible. In a cellar or glacier, in the attic, you can keep an impressive supply of salted lard for a whole year. This is done like this:

1. Take a wooden box with holes and line the bottom with parchment or other dark colored paper.
2. Lay a layer of bacon, thickly sprinkling it with coarse salt, rye chaff or sawdust.
3. Lay the next layers in the same way.
4. The last should be the "free-flowing" layer.
5. Cover the box with parchment, put the load on top. Everything. You can be calm for a year.

The storage space must be dark and cold. When exposed to light, the product quickly turns yellow, acquires a rancid taste.

If you choose an attic for storage, prepare paper or natural fabric bags in which you need to hang large pieces on special hooks. It is better to store cold smoked bacon with this method. It keeps well throughout the year, but we are sure it will not sag so much, because the product is eaten much earlier. It is better to eat a hot smoked product faster, although it has the same shelf life.

Shelf life of lard, depending on the cooking option

And now in detail about how long such a product is stored. Depending on the method of its preparation, the timing is different:

1. fresh - a few days in the refrigerator and from 4 to 5 months in the freezer;
2. in salted form - about 3 months in the refrigerator and up to 1 year in the freezer;
3. smoked - up to 2 months in the refrigerator, cannot be frozen;
4. boiled - about 3 months in the refrigerator;
5. after overheating - from 1 to 2 years in the refrigerator.

Fresh

Storing fresh in a room is prohibited, because it quickly deteriorates and becomes unfit for human consumption. Also, you cannot keep it in the refrigerator for a long time. The maximum period is 3 days, otherwise it will suffocate. After that, it should be boiled, salted or smoked, so its shelf life will increase significantly.

The only place where you can store fresh food for a long time is in the freezer. In such an environment, the period increases and is 3-4 months.

To preserve it correctly and for a long time, it is wrapped in baking paper, then placed in a plastic bag or wrapped in cling film. So freshness will not dry out and age.

After defrosting, do not re-freeze, but should be completely consumed.

It is recommended to wrap lard with baking paper

After salting

The product after salting, as well as in brine, stays longer than fresh. You can keep it in the lower compartment of the refrigerator or in the freezer.

You will need baking paper or a clean glass container to place it in the refrigerator.

To increase shelf life in the refrigerator, sprinkle generously with salt before wrapping or placing in a jar. The product will saturate as much salt as it needs. You can remove any remaining salt with a knife while cleaning.

How to store salted bacon in the freezer: it is divided into parts, wrapped with cling film and sent to the freezer. After freezing, it is very convenient to cut it into thin slices and serve as a delicious and aromatic snack.

You can keep lard after salting in any cool room where the air humidity is low. Pre-salted pieces are placed in jars, tightly sealed and taken out to the basement. Also for this purpose, you can use wooden containers, which are placed in the basement or cellar. This is a great way to preserve salting in summer without using a refrigerator.

The salting in brine is first removed, thrown into a colander to drain the remaining liquid, then wrapped in baking paper and placed in the refrigerator. After salting in brine, the product can be frozen according to the same principle as with the dry salting method.

After smoking

There is a lot of controversy about how to store smoked lard. Some believe that such a product is not perishable and can be kept in the refrigerator for a long time. Others argue that it should be placed in the freezer for long-term preservation.

Storing smoked bacon is carried out according to the same principle as salted. For a bookmark for a long time, it is divided into pieces and sent to the freezer. But, remember that with this method, the smoked product will not be so tasty. For a short time, it is enough to put the smoked meats in the refrigerator.

Boiled

Boiled bacon has a delicate taste and aroma; when eaten, it simply melts in the mouth. The duration of its storage is the same as that of the product after salting.

Properly store boiled bacon in the refrigerator should be in baking paper. It is divided into pieces, then each is wrapped in paper and placed in the lower compartment. Storage of boiled lard in such conditions is 2-3 months.

Melted

One of the good options for long-term storage of fresh or salted lard is to melt it. The lard is poured hot into jars, allowed to cool, rolled up and placed in a cellar or basement. You can keep such homemade products in plastic containers.
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