How long does lard last in the refrigerator and without the refrigerator? Features of long-term storage of lard

Calorie content

People get better from pork fat. That's what people say. If you think that the calorie content of lard is higher than vegetable oil, then you are mistaken.

Lard - 800 kcal.
Olive oil - 885 kcal.

Salads with olive or sunflower oil do not cause indignation among young girls, but they snort at the thought of bacon. By the way, sunflower oil contains 60 kcal more than salted lard. At the same time, there is no fiber in vegetable oil. The pure fat content in 100 grams of lard is much less than in the same amount of vegetable fat. So think logically: it’s better to eat 30 grams of bacon or a salad with olive oil dressing.

Another thing is that few people will swallow lard without bread. And bread is pure carbohydrates that are not always burned in time. You should eat animal fat in moderation. Fresh bacon contains many useful substances. So don’t be afraid and eat to your health, but remember in moderation.

Rules for all types of lard

Lard of any degree of processing (boiled, salted, smoked) is well preserved only at low temperatures. It is optimal if the temperature drops below 10°C. When talking about how to properly store lard, do not forget about the dangers of high humidity for the product. It is necessary to completely exclude sunlight from entering the product. The safest thing to do is store the product in a dark, cool place.

Lard must be carefully packaged (foil or polyethylene). Sometimes you can use three-liter glass containers, always tightly covered with lids. These rules, in principle, are already able to answer the burning question of how to store lard so that it does not bring unpleasant surprises.

To preserve lard in the freezer, you can use special textile bags made of cotton and linen fabrics.

Now let’s touch on the most common types of lard and how to properly preserve them. Because each type still requires appropriate treatment. Each lard requires an individual approach.

General rules

There are several general recommendations for storing smoked products. If you cook a lot of lard, it is recommended to freeze the lard or preserve it. For this purpose, glass jars with a capacity of 3 liters are used.

Another important question concerns where to store the workpieces. It is important to take into account the humidity level. If the product will not be kept in the refrigerator or freezer, but indoors, it is not recommended to choose places that are too humid. The presence of condensation will spoil the bacon, and it will not be possible to preserve the smoked delicacy.

The question often arises about whether lard can be stored in the freezer and how long lard can be stored in the freezer. Cold is the most suitable option. Therefore, it is recommended to keep fresh lard or smoked meat in the freezer, cellar, or refrigerator. But what material or container should I use for this? Suitable solutions include:

food parchment;
cook's paper coated with vegetable oil on the inside;
banks.

Smoked or boiled lard is often kept in large volumes in jars. You can also store the product in foil.

Methods for preparing at home

They are generally divided into:

the dry method is 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, in which the lard is salted in advance.

Pickling

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

Approximate recipe for 2 kg of lard:

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

Salting technology:

Transverse cuts are made on bars cut about 4 cm thick.
Wipe them with salt and pepper powder.
Insert garlic slices into the cuts.
Wrap the sticks tightly in a plastic bag or several layers of plastic film and keep in the refrigerator for 3 days.

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

Smoking

Lard is smoked using hot and cold methods. They differ in temperature parameters and processing time. Hot smoking can be done in a special or homemade smokehouse. A few hours or even a day before, the lard is cut into portions and rubbed with salt. Prepare the smokehouse, put chips of fruit trees in it and prepared pieces of lard on the grate. For complete smoking, half an hour to an hour is usually enough. Then the bacon reaches the desired state in the refrigerator within 24 hours. The finished product will be covered with a thin brown crust.

Cold smoked lard is considered a healthier product, since the percentage of fat in it is lower, and the aroma and taste are more pronounced. The smokehouse used is the same.

Differences in preparation - preliminary boiling of lard in a salty solution, lower smoking temperature, not 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.

Ghee

This lard is called lard.

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

Pieces measuring 1-3 cm, small trimmings are placed in a container with a thick bottom and walls.
Simmer over very low heat.
When the fat is rendered and the water evaporates, the lard cubes will become transparent.

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

Boiled

For cooking, you can use pieces with streaks of meat. This lard turns out to be especially tender and soft.

How to cook:

A kilogram of lard is cut into large pieces, poured with a liter of water and boiled for 3 minutes.
Add 4.5 tbsp to the water. l. salt, leave the lard in the solution for half a day.
Dry the salted pieces with a cloth and rub with a mixture of spices to taste.
Wrap the prepared slices in cling film and place in the refrigerator for a day.

Conservation

Since lard is of animal origin, its preservation requires a strong salt solution and heat treatment to disinfect possible parasites.

Cooking steps:

A kilogram of product is washed and dried, cut into small pieces.
They are mixed with 1.5 tbsp. l. coarse salt, 3 pcs. chopped bay leaf and 1 tsp. ground black pepper.
Place the mixture in sterilized small containers.
Place them in a pan filled with water so that the jars stand up to their shoulders and cover with boiled lids.
Keep on low heat in boiling water for 2.5-3 hours.
Take out, roll up, cool and store in a refrigerator or cold cellar.

In brine

Another recipe for making bacon that is evenly salted, tasty, and “tender.”

How to cook:

To make the brine, boil a liter of water with a glass of coarse salt.
Add bay leaves, spices, and garlic to the cooled solution to taste.
1.5 kg of lard is cut into long large pieces and immersed in brine.
Press down with a weight and keep in the refrigerator for 3 days.

The finished product is dried with a linen cloth and covered again with spices. Store it like regular salted bacon.

Methods for storing lard

To store any type of product, a temperature of less than +10°C is required. This value can be achieved only with the help of a freezer, refrigerator, or by putting the product on the balcony in winter.

Some choose a cellar for storage, but there must be effective ventilation and moderate humidity.

How to store fresh lard

Experts recommend storing fresh lard exclusively in a frozen state, cutting it into small pieces.

To make pickles, food can be frozen in massive pieces by making deep cuts in it in the transverse direction.

The fresh product is used to prepare a wide variety of dishes. It is added to minced meat, used to fry potatoes and season borscht. In this case, it is advisable to divide the piece into separate portions, packing them in food grade polyethylene and putting them in the freezer.

Do not re-freeze a fresh product.

How to store boiled lard

The boiled product with the addition of spices has a pleasant and delicate taste. Moreover, it can be stored for the same amount of time as the salted version. In most cases, this type of food is prepared in small quantities and is not stored for long.

Pieces of the product are pre-wrapped with parchment and sent to the refrigerator on the top shelf. There they are stored for about 3 months.

How to store rendered lard

Rendered bacon is often used as a fat substitute. You can use it to prepare various dishes.

It is allowed to reheat not only fresh, but also salted meat products. Hot pork fat is placed in a glass jar, after which it is cooled, covered with a nylon lid and placed in the refrigerator. The frozen fat is stored there for a long time. However, during storage, the product may absorb foreign odors into its structure.

You can store pork fat in the freezer, but in this situation it is better to pour it into a plastic container. In this case, the fat freezes and turns white.

Its quality must be checked regularly. If the taste of the product has changed or a strange smell begins to emanate from it, you need to use lard for cooking as quickly as possible.

How to store salted lard

This type of food is salted using the dry method in a jar or barrel. For this purpose, it is carefully treated with salt and various seasonings are added, including cumin, garlic, etc.

If pork is salted in a box, you need to place food paper and a layer of salt on its bottom, then place the pieces skin side down. It is necessary to fill each subsequent row with salt, filling the voids. After this, the boxes are covered with newspaper sheets and cloth. The load is placed on top. Using the same principle, you can make pickles in glass jars or enamel vessels.

Storing salted lard in the refrigerator is the most common and correct solution. However, for the same purpose you can use a homemade glacier or cellar. For maximum long-term storage, it is better to put food in the freezer, wrapping it in cling film.

How to store smoked lard

The salted product can be smoked. After this processing, it turns out more tasty and can also be stored for a long time.

If smoked lard needs to be stored for a short time, it can be wrapped in paper and placed in the refrigerator. In other cases, it is better to freeze it. The same method is suitable for this as for the salted product.

It is prohibited to store the smoked product in a place with high humidity, otherwise the piece will quickly become unusable and become moldy. In winter, you can put it in the attic, packing it in paper or bags made of thin fabric. You can place the product in a box, sprinkling it with rye chaff, ash or dried sawdust.

Storing smoked bacon

A large amount of bacon can be wrapped in tracing paper or food paper and then placed on the middle shelf in the refrigerator. Some housewives hang it on hooks in a place with low temperature.

It is recommended to wrap the layers processed by the hot smoking method in foil, then place them in containers and put them in the refrigerator. Do not close the lid tightly, otherwise the product will spoil. Using this method, smoked bacon can be stored for no longer than 3 months.

The original method is storing lard in brine in jars. Recipe

This method of storing lard in brine can be used when there is no free space inside the refrigeration unit. Pieces of the product are placed in glass containers, pepper, garlic and other spices are added to them, after which they are poured with a heated mixture of 1000 ml of water and 0.25 kg of salt and rolled up. In this form, meat pieces are stored for up to 2-3 years. During this period, you need to systematically check the tightness of the lids on glass jars.

Another option involves using brine only at the preparation stage. Salt is added to the water and the resulting mixture is boiled for several minutes. After this, add spices and boil for another 1-2 minutes. The bacon is dried, washed and rubbed with garlic, after which it is placed in a glass jar and filled with prepared brine. The container cools down, then it is put into the refrigerator for 2-3 days. Then the piece is removed, dried, wrapped in foil and put in the freezer.

How to store lard on the road without a refrigerator

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

Unprocessed lard without refrigeration quickly deteriorates, especially if it’s hot outside, so it’s better to choose a smoked or salted product for travel or shipping. In this case, it will not deteriorate within 2-3 days. In this case, the product must be wrapped in parchment. You should not use packages for this purpose.
The optimal solution is to use a cooler bag, inside of which the optimal temperature will be constantly maintained.
For long-term transportation without the use of a refrigerator, lard can be frozen and wrapped in a thick layer of newsprint.
Before shipment or transportation, salted bacon can be preserved in a jar. This will prevent the penetration of bacteria and maintain the original taste.

If the product is prepared correctly, it can survive a long trip.

Adviсe

For pickling, you need to choose a good product, so when purchasing, consider its appearance and smell.

Under different temperature conditions, bacon has its own shelf life. The longest duration is observed when it is placed in the freezer. In this case, pack pieces in parchment that you can eat for 1 ruble. Repeated freezing will degrade the taste of the bacon.

After opening the jar, it is recommended to wrap all the pieces in special paper and put them in the refrigerator.

Proper storage is the key to having a delicious product on your table at any time of the year. By following simple recommendations, you can preserve its properties in almost any form for a whole year.

Which lard is better to choose?

The color of fresh lard is only white. If it is yellowish or has a beige tint, this indicates that the product is old or spoiled. An unpleasant, pungent odor is also an indicator of a low-quality product. The smell should be exclusively meaty and pleasant.

Good lard has a height of at least 4 cm.
Lard (the layer on the sides or back of the animal) is most suitable for salting. But many housewives also use lard from the abdominal part, since it has meat layers.
When purchasing, you should pay attention to the skin. A young animal's skin is thin and soft. Therefore, it can be easily cut or pierced with a knife.
High-quality lard must be clean, free of various stains and inclusions.

Shelf life and recommended conditions

At home, it is recommended to store lard at a temperature of +5...+7°C, regardless of the processing method used. The product can be stored fresh for very little time, in the refrigerator - no more than 3-4 days, but it is better to salt it in advance, otherwise the taste will become worse. It can be stored in the freezer for longer - 6-12 months.

High-quality salted lard can be kept even at room temperature, but its shelf life will be noticeably reduced. Depending on the initial quality, the product will become unsuitable for consumption and processing within 5-10 days. If salted bacon has lain at room temperature for 10-12 hours, further storing it in the refrigerator or freezer will not restore the shelf life.

In the refrigerator compartment

It is recommended to keep only salted lard in the refrigerator compartment of the unit. If it is fresh and meets all quality standards, it will last for several months. To prevent storage from leading to damage, the following basic rules should be followed:

You should not leave lard on the refrigerator shelves next to foods that emit odors, because due to its own structure it can absorb odors.
Only the dry cut can be kept in the refrigerator compartment. If the wet salting method was used, the lard must first be dried. To do this, the layers are wrapped in paper towels or a clean cloth and kept at room temperature until the liquid is completely eliminated.
If the lard is salted, but not completely, it can also be put in the refrigerator; this will not affect the quality of the finished product. It is enough to coat the layers with salt and spices on all sides, put them in jars or airtight containers, and then cover with lids.

Modern housewives are increasingly making substantial purchases of food for a week, or even a month in advance. After all, it is much more convenient, for example, to store meat in the freezer and use it as needed...

If the wet salting method is used, lard can be placed in the refrigerator compartment along with the brine, but it must be taken into account that the product will change its appearance, color and texture during storage. Due to the influence of moisture, the shade may become milky, and the structure may become loose. It is because of this that it is not recommended to use the method for salting large portions. Maximum taste will last only 3-4 weeks.

Advice! You should not skimp on salt for salting. It acts as a natural preservative, therefore for long-term storage it is recommended to generously treat all sides of the product with it. There is no need to worry, the bacon will absorb as much flavor as needed and will not be over-salted.

In the freezer

The duration of storage of lard in the freezer depends on several conditions. Initially, it must be fresh and of high quality. Lard must be properly packaged, cut into portions and placed away from fish and vegetables. You can determine the expiration date depending on the temperature in the freezer. If it reaches -18...-21°C, the lard will last for more than 1 year. If the indicators are higher, the period will be shorter: no more than 6-8 months.

When preparing bacon for sending to the freezer, you must follow these rules:

Pack the product hermetically. To do this, a dry layer of salted lard is wrapped in paper and covered with cling film on top.
Before freezing, lard is cut into small pieces, since it can only be thawed once, before use.
If possible, it is worth using the blast freezing function to preserve all the beneficial properties. It must be kept at a temperature of -18°C.
It should be defrosted in the refrigerator. Do not place the product in a microwave oven or place it in warm water.
Long-term storage of salted lard after defrosting is unacceptable. It should be used within a week.

Difficulties sometimes arise when freezing salted lard. A layer of fat simply cannot freeze completely even at low temperatures due to the high concentration of salt in its composition. If there are no other storage options, the product will have to be soaked. To do this, lard should be immersed in a container of water for 2-3 hours, then dried on paper towels and placed in the freezer. After reducing the mass fraction of salt, it will freeze easily.

Sometimes food spoils even when the expiration date has not yet expired. And all because you need not only to know the storage rules, but also to follow them.

How to store without refrigeration

Without refrigeration, only well-salted lard can be successfully preserved, but it must be carefully inspected before use. You should not eat lard if signs of spoilage appear; this can cause serious upset of the digestive system. You can preserve bacon for as long as possible without refrigeration by following these tips:

pre-freeze lard;
wrap it in metal foil;
put the bag and place a bottle of ice water next to it.

Compliance with these rules will extend the shelf life of the product even in summer. In winter, without a refrigerator, lard can be kept on the balcony or in another cool place. Do not place in direct sunlight; heating will speed up deterioration.

Attention! Salted lard with meat (bacon) does not last that long. It is not at all recommended to keep it outside the refrigerator compartment, because the irreversible processes of reproduction of pathogenic microorganisms in the meat layer begin faster.

How to render bear fat correctly?

If you need a high-quality product that will not oxidize and lose healing substances for a year or two, read the rules for rendering bear fat:

Before cooking, raw bear must be fresh, clean, free of dirt, blood clots and meat.
Sunlight leads to accelerated oxidation of raw materials.
When heating bear fat, keep the container closed. Oxygen oxidizes fatty substances.
Heat the product using enamel dishes, as metal accelerates oxidation.
If you melt raw materials at temperatures above 120 degrees, this will lead to the destruction of all medicinal substances.
For treatment, tuk is prepared in a steam bath or in water.

Our ancestors did not have modern kitchen equipment, but they knew how to melt bear fat with improvised means. In the old days, this drug was prepared in a bathhouse. A recipe from an old house book says:

Take five kg of frozen raw bear and chop it into small pieces in a wooden trough.
Place the minced minced meat into a clay pot, cover with a lid, place the pot on a pot of water.
Melt the bathhouse, and make it hotter. As soon as you see that the fat has begun to melt at the walls of the pot, stir the fat every five minutes with a wooden spatula.
When the bathhouse is heated, the fat will become liquid, and small pieces of crackling will remain.
Take a clean, fried pot, cover it with a clean rag folded in four, strain the hot lard. Only cracklings will remain on the rag.
Hold the firebox over the pot and let it flow around it.
Pour a thin layer of melted wax over the lard to prevent it from spoiling.
Take the pots to the glacier.
Bear lard is obtained using this method with a milky white color.

Housewives often ask: “Is it possible to melt bear fat in a slow cooker?” There are experts who study the benefits of bear fat, and this is Mr. V. Mashkin. He conducted biochemical studies of this product, and claims that the best way to obtain healing lard is by autoclave.

The multicooker does not create high pressure like an autoclave, but oxygen does not enter inside, so the quality of the rendered fat is high. Let's talk about the intricacies of cooking:

Grind the fatty substance through a fine meat grinder or mixer until it becomes uniform in consistency, possibly several times. It is important to do this quickly so that the raw material does not oxidize upon contact with the metal.
Prepare small glass jars. You can steam the container over a kettle or fry it using the oven.
Pour a quarter of the bowl's volume into the multicooker.
The medicine is prepared in three ways:

The first heating method is with water. Place water - a quarter of the bowl's volume and minced fat (half of the bowl's volume) inside the multicooker, close, and turn on the “steam” or “stew” mode. The temperature of these functions is not higher than 100 degrees. Set the cooking time to three hours. After turning off the equipment, open it; melted lard will float at the top, water at the bottom of the bowl. Place the dishes in the cold to allow the fat to harden. Pierce a hole in the edge of the frozen fat, pour out the water, heat it again to forty to fifty degrees and immediately strain through four layers of gauze.
The second method is without water. Set t 70 degrees and time 3 hours in “multi-cook” mode. Place the crushed lard inside the bowl and close the lid. After turning off the program, strain the liquid fraction.
Third method: pour water (a quarter of the volume), place sterile jars with minced fat inside the bowl, cover with lids. Set the “steam” or “stew” mode for three hours. After turning off the mode, remove the cans of melted fat, strain, and pour the liquid composition back into the container while it is hot.

Methods for preparing medicinal raw materials have been accumulated over centuries. Let's look at a few methods that are used these days:

You can render lard using a deep frying pan or a cauldron on the stove, but then all the beneficial substances disappear. Moreover, a lipase substance is formed, which activates the rapid oxidation of fat mass. Tuk turns yellow, it is stored for two to three months in the cold and is only suitable for eating.
Prepare the remedy in a water bath. Take a large saucepan, pour water to a quarter of the volume. The rolled lard is placed in a smaller enamel pan, covered with a lid, and placed in a larger one so that the container with the product hangs on the handles. Heat the water to a boil until steam comes out. Using steam over low heat, melt the fatty raw material, stir the product regularly with a wooden spatula. The duration of the process is three hours. If the fat is not completely melted, after straining, spin the remains again, and then repeat the melting and filtering.
Melting raw bear in a pressure cooker is the best way at home. The methods for heating a medicinal product using a slow cooker are outlined above. All these methods can be used for a pressure cooker. In a pressure cooker, steam creates a pressure of one and a half atmospheres, speeding up the process by 2 times. First, the dishes are placed on high heat, but as soon as steam starts to come out, reduce the heat to low. After 2 hours, turn off the stove and leave for 1 hour so that the pressure cooker cools down. Then the fatty product is filtered and poured into jars.
In modern ovens, housewives can adjust the temperature, so they use the oven to heat lard. The ground raw cheese is placed in an enamel pan, covered with a lid, and placed in an oven preheated to 70–80 degrees. From time to time, take out the dishes and stir the fat with a wooden spatula so that it melts better. After 2 hours, the product is ready, it is filtered through 3-4 layers of gauze and poured.

When we purchase medicinal fat, the question arises: how is this product stored? The rules for packaging and storage are simple:

You cannot use plastic or metal utensils for packaging. Dark glass jars with plastic lids are ideal.
Glass jars are sterilized over steam or in the oven.
After heating, pour the hot product into heated jars, wash the lids, heat (one at a time) in boiling water for 10 seconds, immediately close the jar with a sterile lid. This will help preserve the medicinal properties of the fat, since when it cools, a vacuum is created inside the jar.
The product is left on the counter until it cools, then placed in the refrigerator. To preserve the fat, set the temperature to 3 or lower, you can put the product in the freezer.
Do not store the product in light.
If you bought lard at the market already melted, and it remains liquid in the cold, it means that vegetable oil was mixed in there.
Lard melted at high temperature is not milky in color, as it should be, but yellow. If the owner offers such a product, it is possible that the raw materials began to deteriorate and were melted down. It has no medicinal effect.
If the product is prepared and packaged correctly, it will be stored without loss for up to 2 years.

One of the most versatile types of animal fats in terms of composition and benefits is pork fat, or simply. This is fat-rich tissue from an animal (in this case, a pig), enveloping its internal organs. The beneficial properties of the product and its high healing potential are determined by its rich nutrient content.

Pork fat is beneficial for both adults and children. But many people don't even know about it. Therefore, let's look at its properties in more detail.

The first thing worth noting is a relatively small dose of cholesterol, since a large amount of it can cause harm to human health.

The second advantage is the presence of arachidonic acid from the omega-6 fatty acid class. This compound is beneficial for the brain and can increase mental alertness. In addition, it provides medical assistance to people who suffer from gastritis, stomach and duodenal ulcers.

The last nuance is the content of vitamins A, K, E and D. The human body can receive these nutrients in the required quantities only as part of food. Their purpose:

A – improves the condition of nails, hair and skin, helps the body fight various infections.
E – rejuvenates the body, preventing its aging, strengthens the cardiovascular system, participates in the absorption of vitamin A;
K – affects the degree of calcium absorption, plays an important role in hematopoiesis, affects blood clotting;
D – fights depression, correlates with calcium and glucose levels in the blood, reduces the risk of cancer, strengthens the immune system, and is involved in the formation of bones and teeth.

Due to its composition, pork fat copes well with vitamin deficiency.

Pork fat or lard are very high-calorie products (898 kcal/100g). Their use in food should be moderate (100 g per day). This is the only way to talk about a beneficial effect on the human body. This product is contraindicated for young children.

We suggest you read: How to preserve cut pumpkin at home

As already mentioned, in pork fat all vitamins and minerals are interconnected and interact with each other for better absorption. Cholesterol, which is in its composition, and which was considered the most dangerous, has a good effect on the synthesis of hormones. It also has positive effects on the nervous system.

Rendered lard can be used to prepare many dishes. The baked goods are especially delicious. Harmful confectionery fat cannot compare with this natural product. Lard is also simply spread on bread and made into sandwiches. It is also suitable for frying and seasoning porridges.

In folk medicine, many recipes include pork fat. It is used both to lower the temperature and to brew a healing drink for colds. For sore throat, rendered pork fat (50 g) is mixed with vodka (2 tablespoons) and fir oil (5 drops). Compresses or rubbing on the chest are made from the resulting mass. Typically, this recipe uses visceral fat, that is, its deposits on internal organs.

Rendered pork fat is a homogeneous, thick mass of white color, the smell of which is practically undetectable. When liquid it becomes amber in color.

The chemical composition of pork fat includes linoleic, stearic, palmitic, oleic and arachidonic acids. The latter plays an important role in the formation of heart muscles, cell membranes, hormones, and also increases activity in cholesterol metabolism. You should not worry about how to melt pork fat without losing its healing properties, because heating does not affect its fatty acid composition, which vegetable oil does not have. It also contains carotene, phosphorus, potassium, sodium, calcium, magnesium, vitamins A, E, D, K.

Storage in boxes

If the shelf life of salted lard in the freezer seems doubtful to you, or you are not sure of its taste, you can choose another method. For this you will need wooden boxes. The layers of bacon must be sprinkled with dry sawdust.

On a note! Suitable wood from deciduous trees and fruit trees.

What's good about this method? If you know how long lard can be stored in the refrigerator and understand that this is not enough, feel free to choose the proposed option. It will allow you to safely hold supplies for up to 3 months.

Now you know how long lard can be stored in the refrigerator and will take this into account when working with finished products.

If you still have questions and would like to understand in more detail how long lard can be stored in the freezer, watch the video:

Storage conditions and periods

There are a huge number of recipes for preparing bacon. Lard of various types tolerates long-term storage well.

The shelf life can reach a year, or even two. But there are general storage conditions that should be observed:

Storage temperature. It should not exceed 10 °C. In a warm room, lard will quickly “age”, acquire a yellowish tint and an unpleasant odor.
Lack of light. The quality of the product rapidly deteriorates when exposed to direct sunlight or bright artificial lighting.
Package. It is important to pack lard correctly, since it easily absorbs foreign odors, losing its own flavor. Ideal for this purpose: food-grade polyethylene, glass jars with lids, parchment, foil, textile bags. The packaging material depends on the method of preparation and storage of the finished product.
Preliminary storage. It is better to prepare lard within the next day or two after purchase. If this is not possible, place the purchased raw piece in the freezer. Thaw as needed at room temperature.

Tip of the day
If the piece is very fresh (soft and shaky, transparent in appearance), and the slaughter time does not exceed 24 hours, give it the opportunity to “ripen” a little in the refrigerator (at least a day) and only then proceed to harvesting.

Next, let's talk about storage rules, which depend on the culinary processing of lard. Usually salted or smoked bacon is prepared at home.

Fresh (raw)

Fresh or raw is bacon that has not been cooked. Such a product is strictly prohibited from being stored at room temperature - it will quickly deteriorate. It will last a little longer in the general compartment of the refrigerator. To avoid annoying spoilage, it is better to store lard in the freezer of the refrigerator.

For this:

Cut the product into pieces.
Wrap portions in parchment or cling film.
Place in the freezer compartment of the refrigerator.

Lard can be stored this way for up to 2 years.

Tip of the day. If you are frying first and second courses using raw lard, make your cooking easier by cutting a large piece into cubes in advance. Then place the semi-finished product in vacuum bags and freeze. This preparation can be used without defrosting.

Salty

Salting lard is rightfully considered the simplest and most effective method of preparation. The salty product can even be kept outside the refrigerator. A cool, dark room is suitable for this purpose: a pantry, a cellar, a basement, and, in winter, a balcony.

The preparation can retain its nutritional qualities throughout the year.

Before using, remove the salt from the salted piece with the back of a knife. Due to its natural properties, the fat layer will never absorb excess salt. The skin and meat layer may have a salty taste.

Smoked

Knowing how to properly store smoked lard, you can safely buy it in reserve. The main chamber of a household refrigerator is best suited for storage.

If you smoke it yourself:

After smoking, wait for the dish to cool. Only after this do you send it for cold storage.
Set the refrigerator temperature in the range from 3 to 8 °C.
Pre-wrap the finished pieces with wax paper or foil.

It is important to know! In its raw form, lard may only be used for cooking dishes that undergo heat treatment.

Storage

If you make salted lard at home, you can thereby increase its shelf life and preserve its taste. Salt prevents the development of pathogenic organisms. But after this you need to ensure the optimal storage temperature of the product. To increase the shelf life of food, you need to become familiar with how long lard can be stored in different conditions and at different temperatures.

In the room

To preserve lard at home, room temperature is also allowed, but a number of rules must be followed. When determining a place to place pieces of product without the use of a refrigerator, it is necessary to choose cool, shaded and ventilated areas. For example, you can put lard in the pantry.

It must be placed in a glass jar, pouring salt onto the bottom and under each layer being placed, filling all existing voids. Experts note that it is impossible to over-salt bacon, because... it has a special structure that prevents the absorption of excessive amounts of salt crystals. Housewives note that using this method, bacon can be stored for 12-14 months.

In winter, it is better to place lard on the balcony, and in summer - in the basement or cellar. For maximum safety, lard can be treated with seasonings and wrapped in food paper.

In a refrigerator

Lard is stored in the refrigerator for a long time, which is explained by low temperatures. It is recommended to pour brine into the jar before storing it.

For this purpose you need to add 1 tbsp. l. salt in 1000 ml of water and put the prepared mixture on the fire. After it boils, add lard and boil for another 4-6 minutes. After this, the product is placed in disinfected glass jars and hermetically sealed. You can add some spices to the brine. In this form, the piece is stored for about six months. Once opened, it must be frozen.

To store salted bacon in the refrigerator, the jar with it must be wrapped in canvas material or parchment. In this state it can be stored for about 2-3 months. Experts do not recommend putting lard in cellophane bags, because... it will “suffocate” in this material and begin to emit a stench.

To achieve maximum shelf life, you can store lard in the freezer.

In the freezer

This method is practiced by many housewives. Lard stored in the freezer has a special taste and structure. In addition, such a product cuts easier and smoother.

Using this method, the product can be stored for longer than a year. It must be cut into small slices in advance to make them convenient to take out for consumption. A repeated cycle of defrosting and freezing negatively affects the properties of the product (including taste), so experts recommend storing small portions in the freezer. At the same time, it is advisable to wrap them in cling film, otherwise they may freeze to each other.

Transportation of smoked meats

If you need to transport smoked lard over long distances, you can use the following methods:

The easiest way is to wrap each piece in wrapping paper. In such a container, the product will breathe and remain fresh even in hot weather for up to 3 days.

Cooler bag. Ideal for transportation. Thanks to special batteries, the cool temperature in the bag will allow you to deliver the product absolutely fresh.

Sealed metal containers and dry ice. This design makes it possible to transport products over long distances.

Does smoking help preserve lard?

The smoking method is close to me. It helps not only preserve delicacies, but also improve their taste. Smoked bacon is stored much longer than salted bacon in the refrigerator and even more so in the freezer. The preservation method is good for long exposure times. For high-quality smoking you need at least 8 hours. Do you want to know how long smoked lard lasts? Will keep in excellent condition in the refrigerator for up to a month. I do not recommend storing it longer. There is a high probability of intestinal infection.

In the freezer, smoked bacon can retain its quality for four to six months. It is better not to store more than three months, as the taste still deteriorates.

Storing smoked bacon

How to store smoked lard so that it does not lose its unique aroma and remains fresh for a long time? If there is a lot of lard, you can wrap it in paper or tracing paper and store it in this form on the middle shelf in the refrigerator. You can also hang smoked lard on hooks to keep it cool.

It is best to wrap the hot smoked layer in tracing paper or food foil and store it in the refrigerator, placing it in a container. There is no need to close the lid tightly to prevent the lard from suffocating. In this form, the product can be stored for up to three months.

Storage conditions for boiled and rendered lard

Boiled lard snack is particularly soft, tender, and has a pleasant taste. Typically, small portions are prepared to be eaten within the next day or two. They can be stored in the refrigerator for no more than 3 months, wrapped in parchment paper.

If you melt lard, you will get excellent fat for frying, baking and a number of dishes. You can use both fresh and salted product. The shelf life of rendered lard is several years, but it is recommended to consume it within 1 year. The method for obtaining and storing the rendered product is simple: melt the lard, let it cool slightly and pour it into a glass jar. Close the container with a nylon lid and place it in the refrigerator or cellar. Make sure that there are no products with a strong smell nearby, otherwise the melted lard will absorb them. If you pour the resulting fat into a plastic container, you can store it in the freezer. Don't be afraid, melted lard doesn't harden much, it's easy to grab it from the bowl with a spoon.

Now you know how to properly preserve lard in any form so that its nutritional and taste properties remain unchanged. But do not forget to check the condition of the product during long-term storage, and immediately before use, pay attention to the color and smell of the snack.

Features of storing fresh lard

Fresh lard (not salted or smoked) is a perishable product. It cannot be stored at room temperature, because when it reaches above +10 °C, the lard begins to deteriorate. Unprocessed bacon can last no more than a day in the refrigerator If you haven’t had time to use it during this time, be sure to put it in the freezer. This way you will increase its shelf life to 3-4 months.

Lard cannot be re-frozen - it is used immediately for its intended purpose. Therefore, for subsequent salting or smoking, it is better to freeze it in a large piece.

If you will be using fresh lard to make minced meat, fry vegetables or season soups, divide it into small pieces, wrap it in foil and put it in the freezer.

How to store rendered lard

As a result of heating the product, fat is obtained, which is placed in glass or enamel containers. To extend the savings period, caps are required.

If canning is being done, then the workpiece should be taken to the cellar or pantry, where the jar can stand for several years.

If you sprinkle the top layer with additional salt, then the uncorked fat will remain in the refrigerator for 6 months. Without additional ingredients and treatments, the period can be 3 months, since fat is a natural preservative.

It is not recommended to place fat in the freezer, as the product has a viscous consistency.

Which cut of pork to choose for lard

Let's get started. First we need to decide what we want to get as a result. Lard can be salted using very different methods. Dry pickling, wet pickling, boiling, smoking, drying, even overheating - culinary thought has gone far in this matter.

Much will depend on what kind of fat you got from life. Subcutaneous fat on the skin or without the skin, interior fat, with abundant veins or white, like soap, from the back or cuttings, or even cut from the ham. Let's take the simplest option - you got not very streaky belly fat on the skin. It is better to leave the skin as is - this way the fat will keep its shape. But if you don’t want to bother with slicing later and don’t like to chew the skin, you can cut it off. Wonderful rillettes, cassoulet and any bean soup along with bigos are prepared from pork skin, so it won’t go to waste.

The piece should be a fairly decent size - I wouldn't bother with anything less than a kilogram. Most likely, it will be quite flat, with a uniform thickness of 3–4 centimeters. So we will salt it dry.

You will need coarse rock or sea salt. No small, iodized, fluoridated and other healthy lifestyles - you’ll just ruin everything. The less refined the salt, the tastier it will be. Black pepper, crushed or, in extreme cases, ground, but this is worse. Garlic. A clean white rag, like an old sheet thrown over rags, in which a piece of lard can be completely wrapped.

Signs of damage

Salt is a good preservative that allows you to preserve the freshness of various products for a long time, but still salted lard can spoil in the following cases:

the product is not salted enough due to cutting into large pieces;
storage periods have been violated;
Recommended conditions are not met.

This can be identified by the following signs:

Appearance. The product turns yellow and peels off the skin. Its crust becomes more rigid and can hardly be cut with a knife.
The taste of the product changes, it gives off bitterness, and the smell is similar to old fat.

Is it better to store lard in the refrigerator or freezer? I recommend starting from the expected storage duration, because lard is a product that is frozen only in extreme cases. Salted and smoked bacon changes its taste when kept in a freezer, so you should not keep it there.

General recommendations

Here are some rules that need to be followed:

The maximum temperature should not exceed 5-7 C.
The location must be hidden from ultraviolet radiation (direct sunlight).
When storing lard in the cellar, ensure good air circulation and avoid high humidity.
Long-term storage of bacon is possible only after its pre-processing (salting, smoking, rendering fat). You can keep it fresh for some time at a low temperature (refrigerator, freezer).
You should not leave foods with a strong aroma nearby, as lard will absorb it. This will change its taste and smell.
Before putting the bacon into the refrigerator, the piece must be thoroughly dried.

Solid animal fat can be stored in jars, plastic containers or wooden boxes. In the last 2 options, it is recommended to pre-wrap it with cling film or paper.

Finally about the benefits

Many people consider lard to be a fatty, excessively high-calorie product that should not be eaten. This opinion is erroneous, because pork fat contains a number of nutrients, mineral components, vitamins, including vitamin F, D, tocopherol and retinol. The product is enriched with fatty acids. It is the component composition that is responsible for the enormous benefits of pork fat in any form.

Despite the large amount of fat contained in bacon, the product is extremely beneficial for the cardiovascular system. Experts note an improvement in brain function as a result of consuming lard.

In addition, with the help of lard you can normalize cholesterol levels and prevent the development of atherosclerosis. And if you season such a treat with fresh garlic, the beneficial properties will double.

In conclusion, I would like to note that frozen lard can be stored for up to one year. But it is still undesirable to keep it in the freezer for such a long period of time. Try to eat it as early as possible. So the taste will remain almost unchanged, and much more benefits can be gained. As for salted or smoked bacon, it is best to eat it within 15 days from the date of preparation, but when stored in the freezer, this period is extended to several months. Be healthy!

How to deliciously cook lard in onion skins

You can’t take red onion skins, otherwise you won’t get a golden color. This recipe is for those who want to salt lard in brine very quickly and tasty and get the finished product as soon as possible. The recipe is simple, the results are quick - you can enjoy it the next day.

It is better to take lard with veins in a whole piece, on which deep longitudinal cuts are made from the pulp side all the way to the skin.

Boil 2 cups of salt in two liters of water, add two large handfuls of onion peels, and after 5 minutes of boiling add lard.
Now you need to reduce the heat and keep the lard at a low simmer for about 20 minutes.
After which it is removed from the solution and placed under pressure.
When the piece has cooled and straightened, it is generously rubbed with crushed garlic and ground black pepper.

After which the piece of lard is wrapped as tightly as possible in cling film, without air bubbles. It is allowed to soak in spices for about five hours at normal room temperature, after which it goes into the freezer. The lard is ready the next day.

With the first or second method of salting, you can use other spices, add adjika, coriander, red pepper, fenugreek and more. Lard prepared using onion peels can be stuffed with pieces of carrots and celery. Experimenting with spices allows you to get lard with a new, delicious taste every time.

We buy and melt

Melting internal pork fat is a delicate matter, but for those who are doing this not for the first time, it is quite ordinary.

We suggest you familiarize yourself with How to clean glossy kitchen units from grease

First, it is important to understand how to choose the right product. Attention should be paid to the following characteristics:

place of production (homemade fat from a familiar farmer or from your own farmstead is beyond competition);
appearance (choose fat that is a uniform, soft cream or white shade);
smell (pungent, specific – a sign of dubious quality).

To melt interior fat into lard in the amount of 3 liters and 1 liter of cracklings you will need: 3.5 kg of high-quality fat, a pan (aluminum), a fire divider.

You need to take the fat and chop it finely.
Then put it in a saucepan and put it on fire.
Stir constantly and strain off the finished mixture.
Heat until completely evaporated.

Lard can be stored in the refrigerator for up to one and a half years without losing its basic qualities.

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Lard or lard (lat. lardum) is fat rendered over low heat from lard. For rendering, lard is used - intramuscular fat (undercut, brisket) or internal lard as the least suitable for other purposes. At the same time, interior fat is often processed separately due to its specific odor. Lard from duck and goose fat is also made.

In cooking, lard is a traditional product of the country cuisine of many nations. Smalets has been known for several centuries in European countries and the countries of the former USSR. In Poland it is called lard (smalec), in Germany schmaltz (Schmalz), in Ukraine lard. In all languages, the word means one thing - to drown, to melt.

First way

Before rendering lard, the raw materials (lard, fat) are thoroughly cleaned of dirt, blood, and meat residues by soaking it in salted water for 12 hours or more, changing the water several times. After soaking, the raw material cut into small pieces is melted and the resulting greaves are extracted over low heat until the water has completely evaporated.

Lard is obtained by boiling it in a cauldron in water, with a small addition (or without it) of milk. The raw material is cut into pieces, filled with water and cooked in a sealed container for an hour or two over low heat without removing the lid. After which the lard is cooled and cooled. The cooled lard is carefully collected from above with a spoon with holes, placed in a jar, while making sure that there is no water on the pieces of lard. This lard is stored in the refrigerator for several weeks, consumed as needed.

Third way

Lard is prepared by melting, but with the addition of various ingredients to give it a pleasant taste and aroma. Lard is used as butter for bread. The lard is rendered in a frying pan until the cracklings are dry, then a diced sour (green) apple, onion, dried marjoram, pepper and salt are added to taste.

To prepare good and high-quality lard, you need to choose the right lard. Lard and internal fat are sold in meat aisles at markets. The lard should be white and smell good. For lard, you should not take expensive lard intended for salting; the most important thing is that the lard does not come from a breeding boar; the lard can be hopelessly spoiled. Checking lard is not difficult. You can ask the seller to set it on fire with a burning match. The lard should have the smell of fried meat.

Salt and pepper will be an excellent addition to lard - this is obvious. But try adding marjoram, which improves digestion, sweet or hot paprika, and ground chili to make the taste sharper. A little cumin won't hurt, especially if an apple is added to the lard. Lard goes well with fresh thyme and parsley.

To make the lard acquire a beautiful white color, add half a glass of boiled milk to the cooled rendered fat and stir. For a better taste, you should also add a glass of alcohol or pure vodka. A small amount of juniper vodka improves the taste of lard. When the cracklings in lard have already melted nicely, add chopped onions, chopped garlic and 2-3 grated apples. Remove the lard from the heat. The apples and onions will become soft, but not browned. You can also add sliced garlic.

Lard sometimes works much more effectively than special ointments. Sore joints are lubricated with lard, or applied as a compress for 10-12 hours, additionally wrapped in a woolen scarf or handkerchief. Lard mixed with honey 1:1 is used as a healing agent. Small wounds and abrasions are lubricated with a fat mixture until complete healing once or twice a day.

Lard treats bronchitis and severe cough. To do this, dissolve a dessert spoon of lard in hot milk and cool slightly. Milk is drunk in small sips; it softens the throat and bronchi, promoting a speedy recovery. For bronchitis, rub the chest and back with lard at night, tying a large woolen scarf around the chest. Lard acts as a warming agent and the cough quickly subsides.

Salting lard in Tuzluk brine

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare take

1.5 kg lard
7 bay leaves
head of garlic
1 cup rock salt
5-6 glasses of cold water
a bag of peppercorns (you will need 15-20 peas).

Step-by-step preparation steps

Pour water into an enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt is well dissolved.
Meanwhile, rinse the lard and cut it into small oblong pieces.
Peel the garlic and chop into small cubes. It is important not to use a garlic press in this cooking method - the juice will flow out faster and the result will not be the same. Thoroughly rub all the lard cubes with the garlic mixture.
By this time the brine should already boil. As soon as it boils, it must be removed from the heat and allowed to brew under the lid. It can be used for pickling when the liquid has completely cooled.
A three-liter bottle is suitable for pickling. Place the sticks in a container, but not tightly, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. The salso is laid in layers, between which bay leaf and peppercorns are sprinkled.
Pour brine on top and cover loosely with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. Afterwards, the cubes are removed from the jar, put into bags and stored in the refrigerator. If the volume of the prepared dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are salted better and faster than large pieces.

Use in folk medicine

In folk medicine, the use of such fat is usually external. It copes well with mild colds, coughs and chronic bronchitis. Most often used to prepare compresses.

A few recipes and tips for external use:

rubs for colds are suitable for treating the chest, back and feet; the main thing is not to use at elevated temperatures;
cough compress: you need to take a bandage or gauze, fold it and soak it in melted fat, put it on your back and cover with a warm towel;
ointment for rubbing: add 2 tbsp to 50 g of baked health. l. vodka and move carefully.

Recipes for treating cough by oral administration:

tea for chronic cough: boil milk, add green tea, a piece of lard and black or red pepper on the tip of a knife, drink before bed;
decoction: add a small amount of zdor to rosehip and bee honey, consume three times a day;
fat with milk for dry cough: melt a small amount of internal fat in hot milk with honey, drink three times a day.

This is not the entire list of product capabilities. It is used to treat gout and joint diseases, as well as in modern cosmetology.

It is used for various diseases of the respiratory tract and skin, joints, ulcers, burns, etc. Its use in treatment can be either internal or external. The high calorie content does not allow this product to be used in dietary nutrition, but this does not detract from its beneficial qualities. It is recommended for internal use when the body is exhausted. A variety of recipes are used depending on the disease.

Treatment of joints with pork fat is carried out by applying it before bed to the area that is disturbing and wrapping it in a warm cloth. Keep the compress on all night. If the moving part of the joint is bothered due to injury, it is necessary to rub it with salt in the appropriate proportion of 100:30 grams. The treated area must be insulated with a bandage.
For burns use the following recipe:
- How to melt pork fat in a frying pan, add chopped onion and fry until black.
Regularly lubricate the burn site with the resulting product every hour, without allowing it to dry out. Do not apply bandages to the affected area.
Keep the mixture in a cool place.

After 2 weeks, the burn will completely disappear.

Pork fat for coughs, colds, and bronchitis is most often used to treat a child. After all, medications lower the immune system and can harm a fragile child’s body. To prepare the mixture, you need to take 50 grams of raw lard, melt it to a liquid state and mix with 2 tablespoons of vodka and 5-6 drops of fir oil. The resulting substance is rubbed onto the chest, covered with a thick cloth, and warm clothes are put on top. To make pork fat more effective against coughs for children, it is recommended to sleep with a compress all night.

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Recipe for twisted lard with garlic

Ingredients:

500 g unsalted lard
5-6 cloves of garlic
2/3 teaspoon salt
1/2 teaspoon ground black pepper

The thickness and density of the pork skin indicates the quality of the lard. A tasty, delicate product should have a thin, soft skin that can be easily pierced with a knife.

Choose a piece of lard of medium thickness; if the layer is thick, then the pig is no longer young, the lard can be dense and stringy.

Wash and dry the lard. Cut off the skin. It doesn't go into this recipe.
Cut into medium sized pieces.
Peel the garlic cloves.
Place lard, garlic, salt and freshly ground pepper into a blender bowl.
Grind until you obtain a tasty, homogeneous mass.

If you store this mass, it is best to use a glass jar with a tight-fitting lid.

Serving option: fill a cooking bag with a nozzle with lard and garlic pate, squeeze it onto round black bread canapés and garnish with a slice of pickled cucumber or half an olive.

Salted lard

We are gradually moving on to answering the question of how to store salted lard so that it remains tasty and tender for a long time.

The lard is placed in a glass jar, already well salted and seasoned with seasonings (garlic, pepper). It is better to lay the bars with the skin down, so the juice will not drain from the product and leave it. In addition, for greater reliability, lard placed in jars is sprinkled with salt. Do not add too much product. A tablespoon of salt will be enough to sprinkle on each 15 by 15 centimeter block. The bars are stacked one on top of the other. Several of them will fit into a jar, depending on the volume of the container. For a more aromatic and bright taste, dry salt can be mixed with dry seasoning. Of course, the product will absorb some excess salt. But this is not very critical. Before serving the appetizer, the salt must be cleaned off with a knife.

Useful tips

On a note:

Be sure to buy only very fresh lard, which should be white, soft and smell good.
Salting should be carried out in compliance with all rules and regulations.
If the dish is not stored in the refrigerator, then it must be stored in a cool and always dark room. You can store bacon in the cellar for quite a long time.
Lard is perfectly stored in linen bags, but only made from natural material. An excellent solution is linen or cotton.
In order not to spoil the taste and aroma of the dish, lard should be stored away from strong-smelling foods. If the bacon absorbs odors, it can be soaked in cold salted water and garlic.
If you start storing lard in the light, it will turn yellow and lose its unique taste.
After salting, before putting into the chamber, all the pieces need to be dried.

Sources

https://SaucePizza.ru/chistota/kak-pravilno-hranit-salo.html
https://kinopobeda.com/pitanie/vo-chto-zavernut-salo.html
https://obag-store.ru/kak-pochistit/skolko-hranitsya-salo-v-morozilke.html
https://uborka-v-dome.ru/kulinariya/kak-hranit-salo.html
https://cosmeton.ru/znamenitosti/skolko-hranitsya-solenoe-salo-v-morozilke.html
https://hozsekretiki.ru/hranenie/skolko-hranitsya-salo-posle-zasolki.html
https://delus-opyt.ru/produkty/kak-hranit-salo-posle-zasolki.html
https://HozSovety.ru/hranenie/salo/
https://ld58.ru/hranenie/gde-hranit-salo.html
https://StabMarket.ru/himiya-v-bytu/skolko-hranitsya-kopchenoe-salo.html
https://mnogoli.ru/skolko-hranitsya-salo-v-morozilke-solenoe-i-kopchenoe
https://veles-vologda.ru/hranenie/kak-hranit-salo-v-morozilke.html