Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about How to properly store lard after salting, smoked, fresh, in the refrigerator and freezer. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.
Frozen lard: how long can it be stored?
Each product has its own shelf life, which can be extended by freezing. And the deeper it is, the longer the treat will last and be suitable for consumption. Many people prefer lard instead of sausages. If the product has not been cooked, it can be stored for a long time, but only in the freezer. The shelf life of frozen lard can vary from six months to one and a half years. Let's discuss in more detail.
If you put a piece of fresh lard in the main compartment of the refrigerator, you will have to eat it within one day. But at a temperature of -10°, lard will retain its freshness for six months.
On a note! Before long-term storage of frozen lard, packaging should be marked. Indicating the freezing date will help you navigate the shelf life.
If you want to preserve lard longer, it should be frozen at a temperature of -30°. In this case, the duration of its storage reaches one year. If lard has been processed into fat by heating, then in this form the product is stored at the specified temperature for one and a half years.
How long can smoked lard be stored in the freezer? The product can maintain its freshness from 6 to 12 months. The quality of the original product plays a huge role.
How long does salted lard last in the freezer? In this form, pork fat can last for one year without losing its taste.
As for the beneficial properties, they will gradually decrease. The longer the lard is frozen, the less benefit it will retain.
On a note! If you store smoked or salted lard in the main compartment of the refrigerator, its shelf life will vary from 10 to 15 days.
How to store fresh lard
If you bought a small piece of fresh lard with good characteristics, then you often don’t want to salt the product at all. It is worth remembering that in this form, storage at room temperature is completely excluded, and in the refrigerator the period is limited to 3 days.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
34.62%
No, it is very dangerous and not useful.
24.62%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
40.77%
Voted: 130
In order to preserve the taste and not spoil the goods that are purchased in large quantities, it is worth deciding on the optimal storage conditions:
- A suitable option would be a freezer, where the cut can be stored for a long time. The piece can be cut into smaller pieces for convenience.
- The product can be stored in the refrigerator for 3 days. It is advisable not to cut the piece.
- You can lightly salt the cut and put it in the refrigerator, this will keep it for 1 week.
Other options and methods are less effective, since they do not imply long-term savings and preservation of product quality.
Storage rules
It is not enough to cut the lard into pieces, wrap it in plastic wrap and put it in the refrigerator. You need to take care of the temperature. It is best if it varies from -10 to -30°.
It is important to maintain a constant temperature. Temperature changes will cause the product to become unusable faster. Unsealed packaging will cause oxidation of the top layer. Of course, this film can be removed, and all that remains can be eaten. But sometimes the entire piece has to be disposed of.
Storage rules:
- It is better to cut lard for storage into small pieces in order to defrost it for immediate consumption;
- fresh bacon is perfectly stored in a glass or enamel container, hermetically sealed;
- you can use parchment paper or food film;
- before salting, it is better to make small cuts on the surface of the lard;
- In salted form, it is better to store lard in the freezer along with salt.
To better soak the product in salt, you can place some kind of press on top. Be sure to close the container tightly to avoid oxidation. There is no need to worry that the bacon will be too salty. The product will take exactly as much of this seasoning as needed.
General storage recommendations
It is worth considering general recommendations that will extend shelf life:
- The edges should not be weathered or smell unpleasant.
- The pig should not be too old; lard from the boar should not be used for storage.
- The aroma should be pleasant, with meaty notes.
- The cut should not contain dirt, blood, or foreign objects.
If you store the product at a temperature no higher than -10 degrees, the period will increase, and the cut will not lose nutrients.
- In wooden containers, boxes. Large quantities of lard are salted and placed in a box. In addition to salt, spices, pepper and garlic are also used. The bottom of the container is covered with black paper and parchment. Sprinkle the product well with salt. Cover the salting area with cloth and add additional weight. The workpiece is placed in the cellar.
- In enamel pans. Use a recipe similar to the previous one. The containers themselves can be successfully stored in the refrigerator for more than 3 months. At the same time, the taste and aroma are completely identical to the fresh version.
- In banks. The glass container must first be sterilized, and then the workpiece must be placed. Closure is carried out using metal caps. Thanks to this, storage can last for 1 year.
- In the freezer. The salted product can be stored this way for more than 1 year. You need to wrap the workpiece in film and place it in the chamber. It is worth making sure that neither salt nor lard touches the freezer body.
In the freezer
For long-term storage in the freezer, lard is divided into portions to avoid re-freezing. The pieces are stored wrapped in cloth or parchment and wrapped in cling film, preferably in conditions of quick and dry freezing.
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.
Boiled lard
If you have not yet decided how to quickly salt lard, then you will definitely like the following recipe. To realize your plan, choose a product with numerous layers of meat. Buy lard of such a size that when folded in half, the twist will fit into the pan.
First, as usual, it needs to be washed under running water and dried with napkins. Fold the piece in half and press down lightly so that the fold is visible. Fill the inner fold with spices to taste and chopped garlic. Then fold the lard in half and tie it with thread to hold it firmly.
Add the usual spices to the brine - salt (at the rate of 2 tablespoons per 1 liter of water), peppercorns, allspice, bay leaf and whole cloves of garlic. You can throw in a clove, one peeled onion, celery or parsley root, a couple of sprigs of fresh herbs, etc.
When the water boils, add the lard, bring it to a boil again and reduce the heat to low. Cook for about an hour until done. The lard cools in the brine gradually. Then you need to take it out, dry it and rub it with dry spices to your taste.
In what condition and how long does lard last in the freezer?
How long does lard last in the freezer? It would seem that the answer to this question is simple and unambiguous - ad infinitum, since frozen foods cannot be decomposed. At constant subzero temperatures, no microorganisms can actively exist. However, not all so simple. Even mammoths frozen in permafrost were subject to destructive processes. Here we are not talking about paleontological finds, but about products that are subject to very strict requirements.
Storage features by product type
There are many recipes for making lard. It is salted, smoked and boiled, and also used in melted form. Depending on the type of product, the recommended conditions differ, the observance of which allows you to preserve the lard for the longest possible time.
Fresh lard
Fresh bacon begins to deteriorate quickly; a few hours at a temperature of +10 degrees is enough. Therefore, it is recommended to keep it exclusively in the refrigerator compartment. It is usually not possible to store such lard without refrigeration.
Therefore, the product should be consumed or processed quickly. If you do not have enough time, wrap the bar in any packaging and send it to the freezer for a longer period of storage.
After salting
A generous addition of salt significantly extends the life of the product. The most common is dry salting, 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, covering the container first. If desired, you can add ground pepper and garlic.
In this form, lard can lie on the refrigerator shelf for up to three months. If you need to increase this period for a longer period, the product should be sent to the freezer, after first dividing it into several medium-sized pieces. At subzero temperatures, lard can be stored for 12 months.
This is interesting: during long-term storage in the freezer, a salt coating can form on the surface of the lard. In this case, before use, it must be cleaned with a knife blade from the part that needs to be cut off.
Smoked
Smoked lard 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 lard.
Hot smoked lard has a short shelf life - it can stay in the refrigerator for no longer than a couple of months, provided there is a high degree of salting. You can also keep smoked bacon in the freezer, but in this case it is worth considering that due to an increase in the storage period, taste qualities are lost.
Lard prepared using the cold method can also 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 in cotton cloth and hang it either in the cellar or in a well-ventilated attic.
Don’t forget that if you spend a long time in a room with high humidity, a moldy coating can form on the surface of the lard. If all storage standards are observed in this form, the product can be stored for up to 3 years.
Advice: if you have to transport lard for a long time, then thoroughly freeze the product first, and then wrap it in several layers of food paper or newspapers.
Ghee
A current method of storing lard for livestock owners, after slaughtering of which a sufficient amount of fat remains, which is not always acceptable for salting or frying. In this case, the bacon is subjected to heat treatment and is subsequently 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. If desired, it can also be frozen.
Now that you know in detail how and how long to store lard after salting and smoking, you can stock up on this completely affordable product without fear of it going bad. If necessary, you can watch the video, but even without it everything is very clear. The main thing is the right approach in any matter and compliance with certain recommendations. Good luck!
Factors for storing lard in the freezer
The shelf life of lard in the freezer depends on the following factors:
- the condition of the product itself;
- the degree of its sealing;
- size of pieces;
- freezer temperature.
You can freeze lard in its fresh, unprocessed form. We are talking about unrendered pork fat, which was simply placed in the freezer. In addition, salted, smoked and even lard boiled in soy sauce can be frozen. All these processing methods are actually the production of canned pork fat. If such an already canned product is placed in the freezer, then it will be stored longer.
It is also necessary to take into account the initial freshness of the frozen product. After all, pork fat, and even interspersed with meat, which has lain for a long time in a warm place and in the open air, will look acceptable to some extent when frozen (meat sellers use this effect), but after defrosting it will become worse.
Finally, even for lard, the amount of freezing and thawing is very important. Once the meat is frozen, it becomes somewhat different. With a sharp change in temperature, many tissues are destroyed and quickly undergo oxidation.
Lard in any condition must be stored in such a way that it only needs to be thawed once - before use.
You need to store salted lard in the same way as unsalted lard - in a tight, airtight container. The problem of preserving any product in a frozen state is to protect it not from microorganisms, but from oxidation. Any product sooner or later becomes covered with a film of oxidized tissue. You can’t eat it, so you have to cut off this film, or even just throw away the whole piece.
This is why it is so important to measure the pieces correctly and pack them well. If you store lard in large pieces, putting it in a plastic bag, then the resulting top film of oxidized tissue can be cut off, and the rest of the piece will be edible. However, large pieces with frequent use in small portions will have to be defrosted several times, which will affect the quality of the product.
Why can't salted lard be stored in the freezer?
It’s possible, but not more than two weeks, then it loses its taste and becomes sort of watery. It is best to store in sterile jars with a tightly closed lid. Cut the lard into pieces and place tightly in a sterile jar. It should be dry. This way, lard can be stored for a couple of months and not lose its taste. If you still store it in the freezer, it is better to store it in a plastic container, first wrap the lard in a paper napkin or towel and let it sit so that excess moisture comes out. Then into a dry container and freezer.
Interesting: How boletus is processed before cooking
It is not clear where this threatening circular came from, where, in this case, to store this necessary product (this drug), which, sometimes you so want, to eat a little with garlic, Borodino bread, thinly spread with spicy mustard. (frozen and soft, but frozen - tastier). From time immemorial, before freezers and slaughtering of wild boar, in the villages they kept lard frozen, trying to use it before warm days and, leaving a piece, before haymaking (there it was already “rusty”, only because of the calories they ate it), right? , little by little and no poisoning was recorded.
It’s possible, but not more than two weeks, then it loses its taste and becomes sort of watery. It is best to store in sterile jars with a tightly closed lid. Cut the lard into pieces and place tightly in a sterile jar. It should be dry. This way, lard can be stored for a couple of months and not lose its taste. If you still store it in the freezer, it is better to store it in a plastic container, first wrap the lard in a paper napkin or towel and let it sit so that excess moisture comes out. Then into a dry container and freezer.
Shelf life of lard in the refrigerator
- If we are talking only about the refrigerator, and not about the freezer, then fresh lard at a temperature of 0...+5°C will last for about 24 hours without harm to quality.
- At a stable sub-zero, but still high temperature (not lower than -10°C), packaged pork fat can be stored for no more than six months.
- If the freezer cools the air to -30°C, then the piece freezes very quickly, which allows you to store the fat 2 times longer.
- The shelf life of salted or smoked lard in the refrigerator, i.e. at a temperature not higher than +5°C, can be measured at intervals of 10 to 15 days (depending on the initial freshness of the product).
- Frozen lard after salting at a stable low temperature will last in the freezer for about a year without harm to quality. Provided that it will not be defrosted often.
- How long can you store rendered lard? Since we are talking about a product that has undergone deep processing, its shelf life in the refrigerator increases to 1 year, and in the freezer - up to 1.5 years.
All these terms are described in a certain interval, because each specific product has its own specifics, which can affect its storage time under different conditions.
Lard is considered a product designed for long-term storage. However, there is one pattern - even at low temperatures it gradually loses its nutritional value. And it's not just about oxidation. With good insulation, even dense lard is saturated with moisture accumulating on the walls of the package. If the packaging is not airtight, this piece of fat loses water, dries out and oxidizes faster. So it is best to focus on the maximum periods given here when storing the product.
- If we are talking only about the refrigerator, and not about the freezer, then fresh lard at a temperature of 0...+5°C will last for about 24 hours without harm to quality.
- At a stable sub-zero, but still high temperature (not lower than -10°C), packaged pork fat can be stored for no more than six months.
- If the freezer cools the air to -30°C, then the piece freezes very quickly, which allows you to store the fat 2 times longer.
- The shelf life of salted or smoked lard in the refrigerator, i.e. at a temperature not higher than +5°C, can be measured at intervals of 10 to 15 days (depending on the initial freshness of the product).
- Frozen lard after salting at a stable low temperature will last in the freezer for about a year without harm to quality. Provided that it will not be defrosted often.
- How long can you store rendered lard? Since we are talking about a product that has undergone deep processing, its shelf life in the refrigerator increases to 1 year, and in the freezer - up to 1.5 years.
Homemade creamy ice cream
For preparation you will need the following ingredients:
- 3 egg whites
- 300 ml cream with 33% fat content
- Lemon juice
- 100 g sugar
- 50 grams of powdered sugar.
First you need to mix the cream with sugar, then place it in a saucepan and put it on low heat. And cook like this for 30 minutes.
After this, cool the mixture and beat with a mixer to obtain foam. Next you need to mix the whites, powdered sugar, lemon juice and beat them. Then the cream must be mixed with the proteins, but this must be done very carefully, otherwise you can ruin everything.
The resulting mixture is poured into a container and placed in the freezer, covered with cling film. Then you need to take out the ice cream, mix it and put it in the freezer again for 3 hours.
For taste, you can add finely chopped fruits, berries, and cookies.
In the photo there are bowls with ice cream decorated with fruit and mint
Peach ice cream
To prepare a dessert, you should collect its main components, namely:
- 500 g ripe peaches
- 100 g powdered sugar
- Lemon juice
- 200 ml cream with 22% fat content.
First of all, you should take a blender and mix the peeled peaches, powdered sugar and lemon juice in it. The result should be a homogeneous peach mass.
Next, using a mixer, beat the cream until foamy and add to the peach mass. Pour the resulting mixture into a container to freeze later.
Stir the ice cream every 2 hours until it thickens. Then you can keep it in the freezer for 3 hours. Before serving, it is advisable to place the prepared dessert in the refrigerator.
Interesting: How long does a cut-out pumpkin last in the refrigerator?
A visual recipe for making homemade peach ice cream is presented in this video:
Homemade ice cream with strawberries
Ingredients for cooking:
- 1 tbsp. Sahara
- 0.5 tbsp. water
- 1 kg fresh strawberries
- Half a lemon (for juice)
- Half an orange
- 300 ml cream.
Pour sugar into a saucepan, add water and bring it all to a boil, stirring occasionally. When the sugar has completely dissolved, reduce the heat and continue stirring the mixture. Next, you need to remove the syrup and let it cool.
At the same time, grind the strawberries to a puree consistency. You can use a sieve. When the sugar syrup has cooled, add strawberry puree, lemon and orange juice. Mix all this thoroughly.
Whip the cream with a mixer and refrigerate for later use.
If you have an ice cream maker on hand, mix the strawberry mixture with cream and follow the manufacturer's instructions.
If you don’t have an ice cream maker, then fill a freezer container with strawberry puree and keep it in the freezer for 1.5 hours. When the ice cream starts to freeze, you need to take it out and stir it with a fork or beat it with a mixer. After this, mix with cream and place back in the freezer for 3 hours.
And do this until the dessert freezes. Garnish the ice cream with fresh strawberries.
In the photo there is a homemade ice cream with strawberries
What conclusions can be drawn from all that has been said? Provided 3 recipes for making homemade ice cream in different variations. In all cases, the ice cream is placed in the freezer to freeze. If you buy a regular ice cream in a supermarket and keep it in the freezer, it will not freeze. Why?
Previously, ice cream was produced on the basis of animal fats (cream, milk), using a natural component that naturally freezes at low temperatures.
Now, in most cases, manufacturers add vegetable fats (coconut or palm oil), which do not freeze completely.
In addition, the dessert contains a huge amount of preservatives and artificial fillers.
The above recipes use only natural ingredients that have a positive effect on human health.
What conclusions can be drawn from all that has been said? Provided 3 recipes for making homemade ice cream in different variations. In all cases, the ice cream is placed in the freezer to freeze. If you buy a regular ice cream in a supermarket and keep it in the freezer, it will not freeze. Why?
Fresh
Fresh lard can be stored in the refrigerator and freezer. At temperatures from 0 to +5 °C it will last for a day, after which it must be cooked or frozen. At temperatures from –1 to –10 °C, lard can be stored for up to six months. If you plan to pickle it, then freeze a large piece at once. If you regularly use it for frying or add it to minced meat, you will need small portions. Then cut the lard into pieces of the required size. Then wrap them in cling film or a plastic bag and place them in the freezer. To know exactly how long the product has been sitting, put stickers on it. On a small piece of paper, write the date the lard was frozen.
Why doesn't supermarket ice cream freeze in the freezer?
Many people believe that ice cream is just a light snack, but not a full lunch or dinner. However, on a hot summer day, dessert can be a healthy meal and replace fatty, heavy food. Ice cream is made from milk, butter or vegetable oil, with fruits, chocolate and other fillings added. That is, each serving of ice cream contains useful microelements, essential amino acids and vitamins.
Interesting: How long can you store pancake dough in the refrigerator?
Some people ask the question: why does the taste of ice cream that is sold in stores now differ from what is familiar from childhood? In order to understand this, it is necessary to give examples of recipes for making homemade ice cream.
Salty
Salted lard is stored dry. Prepare an old pan, box or plastic container. Place paper in several layers on the bottom and sprinkle generously with salt. Place the pieces of lard, skin side down, and sprinkle salt on top again. Make sure that it fills all the voids between the pieces and the walls of the container. Place as many layers on top as the container can hold. Sprinkle each thoroughly with salt. Cover the top one with several layers of paper, cover with a lid and press down with a weight. The container must have holes so that excess moisture drains and the lard remains dry.
In this form, the product can be stored on the balcony when it is cool outside, or in the basement. If you remove lard from the container in which it was salted, do not remove the salt from its surface. Just put each piece separately in a bag and put it in the refrigerator or freezer. It can be stored at temperatures from 0 to +5 °C for up to a month, and at –1 to –10 °C for up to a year.
Salted bacon in a jar can be stored for up to 12 months. Wash and dry the container thoroughly beforehand. Then rub the inside walls with a clove of garlic, and sprinkle salt on the bottom. Lay small pieces in layers, alternating with salt. Then seal the jar tightly and place it in a cool, dark place.
By salting in liquid, lard can be stored for up to 4 weeks. To do this, prepare spices: garlic, bay leaf, herbs to taste. Rub each piece of lard with garlic and place it in a jar, place the spices there too. The lard should not be compacted tightly. Bring 1 liter of water to a boil, add 1 cup of salt to it and pour lard with this solution. Leave the jar open at room temperature for 48 hours, then seal it tightly and place it in the refrigerator for a week. Then remove the bacon, dry it and package it in bags, plastic, glass or enamel containers.
General storage recommendations
Without salt, it is not recommended to store lard in the refrigerator for more than 24 hours. A salted product can be stored much longer. When salting it is very difficult to over-salt it. Like red fish, it does not absorb more salt than necessary. If you have never salted lard before, know that the procedure is simple. For 1 kg of product, 100 g of salt is enough. A piece of bacon should be rubbed with salt, placed in an airtight container and left in a cool place for at least three days. When taking the sample, start cutting off the top layer. In case of undersalting, leave the product in the container for another three days.
The second pickling option is more refined. In this case, the bacon should be cut into layers or cuts should be made in a large piece at a distance of 5 cm. Mix 100 g of salt, 10 g of black pepper and 5 cloves of grated garlic. You can add dried herbs and your favorite spices to taste. Rub the bacon with a mixture of pepper and salt, not forgetting about the cuts into which you need to put the grated garlic. After 5 days the product is ready for use.
Lard salted according to both recipes is stored in a cool place (for example, in the pantry) or in the refrigerator. It is better to use an airtight container or enamel bowl for this. The shelf life of bacon with the first salting option is 6 weeks. Lard with garlic and pepper can be stored for about 4 weeks. You need to freeze it either in an airtight container or tightly wrapped in cling film. Shelf life in the freezer is 1 year or more. It is better to immediately cut the product into pieces convenient for defrosting. If re-frozen, its quality will deteriorate significantly.
Smoked
The rules for storing smoked lard are almost the same as for salted lard: it can be stored in the refrigerator for up to a month, in the freezer for up to a year. Wrap pieces of smoked bacon with a paper napkin or natural cloth, and on top with polyethylene. This will protect the product from excess moisture.
In addition, smoked snacks can be hung in the attic or basement. The main thing is that the room has an average level of humidity. If it is too high, the lard spoils very quickly, becoming covered with mold and sticky mucus. To protect the bacon from dust and temperature changes, wrap the pieces in dry napkins or cloth and hang them up. During the cold season, you can store it on the balcony.
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Hot pickle
Before that, we introduced you to two recipes for salting lard in brine. Very quickly prepare the most tender and aromatic lard by pouring boiling water over it. You can use the product with layers of meat. For work, prepare the following components:
The brine is cooked with the spices listed above until it boils. Then reduce the heat and leave for another 2 minutes to allow the spices to share their aroma with the liquid. At this time, the lard is rubbed with pepper and garlic. Some people add horseradish. Place the prepared pieces in a saucepan and pour in the boiled brine, immediately after turning off the heat. The liquid should cover the lard by 1.5 cm.
You can add fresh chopped herbs for flavor. Place the plate upside down on top so that the lard does not float up. While the brine is hot, keep the pan indoors at room temperature. After cooling, transfer to the cold and keep for 3 days. Now you know how to quickly salt lard in boiling water.
Then take out the lard and place it on a napkin to get rid of any remaining brine. Next, transfer it to paper, wrap it tightly and put it in the freezer for long-term storage.
Ghee
This lard is often used in cooking. You can melt both salted and fresh product. Cut the lard into small pieces and place in a pan of water on the stove. Over time, fat will begin to float to the surface. Collect it and pour it into a jar. Before the procedure, sterilize it and cover it with gauze. You can also render lard in a frying pan. Do this until small brown cracklings remain from the pieces.
Use glass containers to store in the refrigerator. Pour the hot lard into a jar, let it cool, then cover with a lid and place in the refrigerator. It can stay this way for up to 12 months.
It is also permissible to store rendered lard in the freezer. In this case, use plastic, not glass containers. It will stay there for 2–3 years. Always make sure that the lard does not change its smell or color. If this happens, throw the product away immediately.
Now you know how long fresh and prepared lard can be stored. To prevent it from spoiling ahead of schedule, remember some rules. Do not use old pig or boar lard for storage. Products with thick skins are also not suitable. Fresh lard, which smells a little like meat, will be perfectly stored.
Lard is a healthy and tasty snack. In addition, it is also easy to prepare. Usually lard is smoked or salted in large quantities. How and where should it be stored correctly? First of all, pay attention to the quality of the product: the material must be fresh, soft and clean. If the lard meets these requirements, then you can begin preparing for its storage.
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.
