A product called lard is one of the most popular animal snacks and can be found in almost every home. It is distributed in many forms and certain storage rules for each species must be followed to maintain its freshness and usefulness. So, how long does lard last?
Many people leave their lardies in improper spaces, not up to date, resulting in unpleasant odors and dark colors. Do not soak the damaged main in vinegar, boil it, or marinate it in the hopes that it will become edible again. You should know the storage conditions for this type of meat before you buy it, as the smell can lead to serious gastrointestinal problems.
Lard: How To Choose, Store And How To Salt It?
As the anecdote goes, women are like lard. But there are shades. Keep Lord wrapped in a towel at room temperature, someone keeps it in the fridge in a 3 liter jar, and you can’t eat lardies unless there are no meat stripes and someone can afford them. Jerk, and someone – cloves.
Twelve chefs and restaurateurs were asked about how they select and salt their bacon. Views on the amount of salt and cooking time can sometimes be very different, but this is the most interesting one.
All recipes are attached. Healthy and salted!
In choosing bacon, the first thing to look out for is the brand. The brand is not a sign of shame, but a health symbol. Markings suggest that the product has been officially checked and may be sold on the market.
The main selection criteria are fat and stone thickness, density, taste, and color. Fat should be between 3 and 6 cm. This tells us that the pig is not old. Do not eat old pork fat – it is very hard, especially close to the skin. Bacon skin should be light (darker for larger pigs) and hairless. Important point: if the skin is burned, the skin may become darker. But then signs of irregular burning are very visible, so such dark skin is not a problem.
Then the color of the fat. It should be white or slightly pink in the center. There may even be pink spots. But it should never be yellow. Yellow fat is old or most likely the fat of a wild boar, i.e. a male that has not been whipped.
Fat should always ok smell. If it smells nothing and you can only smell its freshness, it is good fat. Wild boar fat smells of unpleasant urea. Sometimes, unwitting sellers offer frozen bacon in the market. Frozen lard can mask the smell of wild boar, so don’t take it – as soon as you thaw such a woman, it begins to stink. If the bacon was frozen at the market, I don’t he to ask me to cut a piece, light it on fire and smell it: there is an unpleasant smell, the smell was not burned, but something sour – it means that they were trying to sell you wild boar.
It is important that the fat has softened so that the knife goes in like butter and you don’t have to look at it.
Now what do we do with the lard? When you go home, wash the Lord under cold water and dry him well. It must be dry. Then you need to cut sections of the piece of lardio every 5 to 6 centimeters. Then they will be salted.
Salt the garlic bacon with salt, first cutting it into small pieces, then grinding it into a mortar with black pepper. Then rub the garlic pepper mixture into the bacon with coarse salt. Salt and spices should not be saved. Bacon is made in such a way that it requires exactly the same amount of salt, pepper, and garlic. It is possible to place the bay leaves on all sides.
The fat covered with salt, pepper, and garlic should be left at room temperature for 3 to 4 hours so that all the spice flavors mix and get to know each other and penetrate the interior. Next, the oil paste must be taken, wrapped in fat, all wrapped in foil and placed in the freezer. After about a day you can cut the lard and try the following If you have enough salt you can already start eating the lard. For my own taste a day and a half is enough. The lard remains clean but saturated with salt and flavor.
The great thing with lardi is the choice of slaughter truck it is made of. It is an art! Good bacon does not chew, it melts in your mouth. Lardi can really be named after the name. It is a layer of fat that extends from the neck to the top of the shoulder blades. The fat in this section is very thick but very thin. There is not much fat in the throat and it is not cheap.
The layer of fat from the abdomen in salted form is also called lardy. It is a matter of taste – some people prefer lardi with a layer of meat, for example. But the right place to get stuck is what I was talking about .
The larger the bacon, the more it needs to be soaked in saline solution or just salt. Thus, to salute quickly and evenly, you need to select fat less than 5 cm and cut it into squares of about 15×15 cm, i.e. about 1.5 to 2 kg. In addition to that, it is more convenient to place small pieces of fat in a container, pot, for example.
Before salting, wash and clean the fat, cutting off the outdated pieces and parts with blood spots. Next, rub the bacon with coarse salt (about 70 grams per kg), place in a container and sprinkle with the same salt, garlic, black pepper and bay leaf. This is the first recipe I tried and I ended up with: lard is classic. I put the bacon in salt for a week – put it in the fridge. Then cut it into thin slices and eat.
What factors affect the lifespan of bacon?
Thickness of the meat layer. The more fat and product it contains, the longer it will last. Ideally, the portion of meat should not exceed 5% of the total amount of snacks. Fat should be purchased from the back and sides of the calf. Color of the meat. It should be white or slightly pink so that the product does not have a very short shelf life and an unpleasant odor does not persist for too long if the product is yellowish. Width of slices (for fresh fat if not further processed). Slices should be very thin and slightly translucent. Presence of spots.
Before packing lard for storage, it is worth checking for and removing problem spots so that dirt and dark colors do not alter the good location of the product. Humidity. Storage must be dry and clean. Sunlight. Exposure to direct sunlight will affect the tissue of the meat.
How do I Store My Product?
There are four types of bacon: boiled, salted, smoked, and fresh. The most popular is fresh and salted, while the other two types are often used to add to a dish. Each of the aforementioned varieties has its own shade storage and you should know them all.
This product cannot be kept at room temperature and can last up to 3-4 days in the refrigerator and must be smoked, boiled, or salted to preserve.
If a large amount of fresh fat needs to be maintained for an extended period of time, it can be placed in the freezer. It can be maintained in this position for approximately 4 months. Depending on future plans for frozen meat, it should be kept whole (for further salting) or in thin slices (to add food or fry).
Appetizers should be placed in the freezer and wrapped in kitchen paper (first layer) and food film (second layer). In this way they will keep in the freezer for a much longer period of time. Instead of wrapping the food in the membrane, simply wrap it in a plastic bag.
This type of meat is much better than the previous one, both in the freezer and in the refrigerator. The process of cooking this bacon can be done in brine or simple salt. Add garlic, bay leaf, cumin, dill, or other spices as needed. Despite the different types of salting, all storage methods are the same.
To store salted lard in the refrigerator, it must be wrapped in parchment paper or covered in a glass jar. To prolong its life, it can also be sprinkled with salt snacks. The meat in storage will then only absorb the necessary nitrates, leaving the unwanted particles outside, which can be easily avoided with a knife. This product can be stored in this condition for up to 3 months.
In the freezer, it can be maintained in the same way as fresh – pieces wrapped in an oil paste and membrane. This can take about a year.
You can also store salted bacon in the cellar, pre-salting the meat and placing it in jars with lids. Instead of jars, thick wooden boxes can be used – if there is high humidity in the cellar.
Stored in the same way as Salted. However, do not store in the refrigerator for more than two months, as the taste is worse after freezing. In any case, if it must go into the freezer, it will not stay there for more than a year.
Boiled bacon is popular for its delicate flavor and ease of preparation at home. It cannot be stored in the freezer, but may take 2.5 to 3 months in the refrigerator, in the main apartment, wrapped in kitchen paper.
Sometimes, instead of boiling the lard, they melt it to obtain fat for frying. To maintain this amount of thermal processing it is poured into jars and stored in the refrigerator (1-2 years).
How do I know if the fat is bad?
A yellowish or greenish color indicates altered lard. You should also be alert when the meat gives off an unpleasant and specific odor of drilling. If there is any doubt about the quality of the product, do not eat it.
Of course, there are many tips to remove bad flavors, but after such a process the flavors are not comparable to the good Lord. At home you can never be sure of the degree of change in the meat. Rotting bacteria. Following the above storage conditions, bacon will maintain its freshness for a long time.
How to Properly Store Lard?
It is very important that Lardi be a high quality product initially. Fresh lard should be white and smell delicious. Yellow color and unpleasant odor suggest that the lard is old or damaged. A good piece of lardy should be at least 4 cm tall. Fresh bacon should be easily pierced with a match.
The best way to store smoked or salted bacon at home is in the refrigerator.
Refrigerators can store lardium for up to 3 months. Large quantities of lardium should be stored in the freezer. This can take up to a year for storage.
How to Store Salt Fat?
To properly maintain the fat and extend the life of this product, tap it using conventional methods. Locate a wooden box, perforated container, or cauldron. The storage container should have holes so that the brine runs in the pot and the women stay dry.
Cover the bottom of the pot with newspaper or other paper. Then apply a thick layer of coarse salt. Place the slices on top of the salt and salt again. Before placing the lard in the warehouse, you can sprinkle it with pepper, garlic, or herbs. If you salute the lard with brine under the lid it can be stored in the refrigerator for a year.
Place another layer of lard over the salt and salt again until the container fills to the rim. Cover the last layer of salt with paper and place in pebbles. In this way the harvested bacon is stored for a very long time. The only thing is that in the balcony such bacon can be stored only in the colder months, while in the cellar a container with salt fat can be maintained all year round.
One can even store salted bacon in the freezer! In this case, wrap a small piece of Lord in a paper napkin (the napkin will absorb excess moisture) and wrap it in a plastic bag. Salted lard can be stored for several months. If necessary, remove the lard from the freezer, keep at room temperature, thaw slightly, cut into thin slices and consume.
How to Store Smoked Bacon?
Basically, smoked fat should be stored in the same way as salt fat. It can be wrapped in cloth or paper and stored in the refrigerator. Smoked bacon can be hung in a cool, dark place previously wrapped in parchment paper. It is recommended that smoked bacon be stored in the freezer. To do this, wrap the smoked fat in canvas cloth, wrap tightly in polyethylene, and place in the freezer.
How to Keep Bacon in the freezer?
If you need to keep the lard in the refrigerator for an extended period of time, try storing it in a jar; a 2- to 3-liter glass jar will do the job. And there is no need to store lard in brine. Simply dry the slices pouring salt and spices. In this form, the Lord can store it for months.
Tip and Verdikt
Often, bacon should be kept uncooled while camping or in transit. In this case, fresh or cooked bacon should not be transported without a refrigerator, as it will not withstand too much heat. Only salted and smoked bacon can be transported, the main thing is to wrap it in oil paste or foil, not in bags. It can only be stored for a few days. You can also transport snacks using cold bags or canning jars. If all transfer rules are followed and the meat is systematically controlled for discoloration and odor, it will survive well on the journey.
When storing salted lard, it can be wrapped in foil instead of parchment paper or membrane. Some say this has a positive effect on flavor, especially if spicy herbs and garlic are added. Do not leave lard next to aromatic foods, as it can absorb all odors and alter the taste during long storage.