View Full Version: Why does salting make a liquid?

08-03-2009, 22:01

There was such a question. Salted bacon (covered it with coarse salt and spices, wrapped it in foil, put it in the refrigerator) and when I took it out today, it was in a puddle of liquid. why? I rinse it with water and immediately wipe it dry with a towel, but I didn't wash the other bar and still a puddle. I remember that my grandmother salted, then no liquid was released. The bacon was dry, the excess salt was shaken off and ate.

08-03-2009, 22:19

I have only one thought, maybe lard (meat) was pumped with water or thawed. Then the water is clear from where.

08-03-2009, 22:36

How pumped up? We bought a quarter of the pork and then I cut it. If a small piece is somehow soaked, then what can be done with a part of the carcass? Thoughts on this matter are very necessary. It's just that doubts arise whether we should continue to buy meat there (unless, of course, it's the meat, and not just my hands are growing from the wrong place). Maybe they are somehow given to drink and feed? I remember the gossip from Soviet times that the cattle were fed salty and then watered abundantly to improve performance, etc.

Girls, what are you talking about - the fat is pumped up!

ANY, even the most homemade lard gives off water!

When salted, everything gives off water.
When you fry meat, do you immediately salt the meat?
And if not before serving, do you salt the salad right away?

Salt draws water from tissues, fibers, and other constituents of vegetation or living creatures.

The husband has been salt lard for a long time and with high quality, he cannot live without it.
So, he is terribly worried if the pieces are not all covered with brine.
Puts the press, does not put it in the refrigerator, monitors the process)))

In general, a puddle of liquid is actually quite small)))
And so - the process is normal

09-03-2009, 07:16

You know, maybe I'm not right, I just ran across a couple of times that you are frying a piece of meat, but it turns out that you are stewing in your own juice. True, I buy meat at the market. In any case, you need to listen to experts, maybe they will catch up)))

I wonder why no one is surprised that they come out of the steam room wet?

No, meat, chicken and fish are pumped up.
And there are champions among them - Brazil.
But we are only talking about freezing.

Pay attention in supermarkets to frozen meat, fish, chicken, we are talking about those in the package.
There is also one ice.
Moreover, sometimes water reaches half the weight of the total mass.

And the squids are imported. They are like in an ice crust.

This is called warming hands on ice (e?).

But to pump up fresh meat or lard!
Nonsense!

09-03-2009, 10:35

So I really want to know the opinion of specialists in salting lard - should there be a pickle? The liquid must of course stand out. But not in the same quantities. But the liquid content in meat and lard is different. And I also remember the lard in the markets - after all, no one sells wet lard. It is always dry, the salt is wet. Salt and takes away the released water, it becomes damp. But so that almost all the salt dissolves ...

What lard do you salt?
plain fat or with layers?

I assure you - brine is completely normal
then the amount of liquid that secretes fat, the salt cannot absorb
we salt with a pack of coarse salt - the salt does not dissolve, but there is plenty of liquid

I'll wait for a specialist (I wonder how he will define himself?)
15 years of salting lard is certainly not an experience))))

09-03-2009, 16:04

Lard without layers. Does anyone get "dry" bacon?

Dazzling

09-03-2009, 18:19

Oh, I wanted something lard! :)
And do not tell me where you can buy delicious lard ... Preferably with a layer and garlic!: Support:
I can't find something

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To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, free of bristles, and preferably with the mark of a veterinarian.

Smell the bacon. The smell of a fresh product is delicate, milky-sweet. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it is better to refuse to buy.

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

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, 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 absorbs as much salt as it needs.

How to salt lard

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

By the way, whichever method you choose, you will need to store the finished bacon in the freezer.

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

Preparation

Cut the bacon into 4–5 cm wide cubes.

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

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

Sprinkle with 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 slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

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

For further storage, peel off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

mag.relax.ua

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

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

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

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Place the bacon in a jar. Do not try to fold the pieces tightly: the bacon can go bad. Shift the layers of bacon with bay leaves and black pepper.

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

toptuha.com

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

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the bacon in it and cover with a plate so that it sinks 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 heat, cool and place in a cool place for 12 hours.

Remove the bacon, dry it and rub with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. This bacon is best combined with black bread and mustard.

Lard is a capricious thing: someone is crazy about him, someone considers it the most disgusting dish in the world. I never understood people from the second group. Well, how can a good one, with meat layers, straight from the freezer, a small piece of bacon on a black bread with onions not be beautiful ?!

And most importantly, you do not need any special secrets and ingredients for salting lard. The main thing is to choose a good piece and choose the right salt, find 10 minutes of time to rub the lard with salt and spices and send it to the refrigerator for several days. That's the whole secret. And how much joy!

How to choose the right piece for your lard?

The fat itself should be white, yellowish fat is a sign of its old age, too pinkish tint of bacon indicates that the pig was stabbed incorrectly; meat veins are red or pink for a long time - bright, without a gray tint. The very smell of bacon should be pleasant!

The piece should not be sinewy (the veins are usually located between the layer of fat and meat), to make sure of this, pierce the meat with a knife, it should pierce easily.

Do not take too thin bacon, a piece of bacon should be 3 to 5 cm thick.

Ingredients for salting lard:

- a piece of bacon - 250 g

- coarse salt (fine salt will not work!) - 1/2 cup

- coarsely ground black pepper - 1 tablespoon

- garlic - 4 cloves

- Bay leaf

Cooking time: active - 15 minutes; passive - from four days.

How fat is prepared:

- Finely chop or crush the garlic, mix in a bowl with salt and pepper.

Pay attention again: coarse rock or sea salt is needed. Fine salt (iodized or any similar) is not suitable for salting at all!

- cut into small pieces so that each piece is no more than 3 cm wide, otherwise the bacon will salt for a long time. Plus, it is advisable to make cuts in lard - again, to speed up the salting. (Salting lard should be dry, if you washed it, be sure to wipe it dry with a paper or regular towel).

- Rub the bacon on all sides with a mixture of salt-pepper-garlic. Grate well so that the layer of salt on the bacon turns out to be a decent one; the more salt, the better: it is impossible to "oversalt" the bacon!

- In the container where the bacon will be salted, we pour a generous layer of salt on the bottom and put the prepared bacon on the bottom with the skin down. Sprinkle additional salt on top, as well as a bay leaf rubbed with hands.

- We close the container and leave for a day at room temperature. The meat will give juice, but you do not need to drain it.

- We send lard to the refrigerator - to the warmest part of it. The fat will lie there for several days - at least 4-5.

- From time to time, you can check the fat for readiness. The veins of the bacon should darken, if they are still pink, try sprinkling the bacon with more salt and refrigerating it for a few more days.

- When the bacon is ready, it is best to store it in the freezer. Frozen bacon is cut much better into thin pieces.

Lard, despite the fact that it is 100% fat, is a very healthy product. It is completely absorbed by the body and can be found in almost any meat department. Most often it is eaten salty, and everyone can cook it in this way, it is not difficult at all. If you want to salt lard yourself, then you should start by choosing the right one. The product must be fresh, the best fat is obtained from the sternum. It should be even, without lumps or any seals. Choose a piece 3-4 centimeters wide, and the meat layer will only improve the taste. In addition, you also need, of course, salt and a glass jar or plastic bag.

Salt in a plastic bag
The layers of bacon must be cut into smaller pieces (about 6x10 cm). You need to take a lot of salt (in no case take iodized - iodine can eat everything) and thoroughly grind the fat with it. After that, the resulting pieces are folded into a plastic bag and sprinkled with salt a little more. The bag is tied tightly and left at room temperature. After 3 days, the bacon will give juice, so the bag should be turned upside down and refrigerated for a few more days. If your lard has a layer of meat, then the readiness of the product can be determined by the fact that it darkens. If there is no such layer, then after 3 days of exposure in the refrigerator, the readiness of the fat can be checked simply by tasting it. If the taste of the finished product suits you, then remove the remaining salt from the napkin and put the bacon for storage in the freezer.

If you want to diversify the taste, then before salting, you can make cuts and put half a clove of garlic. You can just leave the garlic in the bag before tying it. Of the spices, dill seeds go well with salted lard - they give a very delicate aroma and good taste.

The method of pickling in a glass jar
Lard can also be cooked in brine by using a large glass jar. It is cut into pieces and sprinkled with various spices. It was already mentioned above about dill, and you can also find ready-made spice mixtures for lard in stores. For a three-liter jar, take one and a half liters of boiling water, in which a glass of salt is dissolved. First you need to put the bacon, and then fill it with the resulting solution. Make sure that it is completely hidden by this pickle.

The jar is closed with a lid and left in a slightly cool place (but not in the refrigerator) for a day, and then moved to the refrigerator for 4 days. After that, open the jar and drain the water. With this "wet method" of salting lard, it turns out to be soft and tender. In the same way, you can salt using cold brine - after you've prepared it, wait until the mixture has cooled, and then pour the bacon in the jar.

So, choose the method that suits you best. If you want to store lard in the refrigerator instead of in the freezer, wrap it in plain paper. Bon Appetit!