To Preserve Unmeltbd Lard for Many Months
Ingredients
Directions
Cure the fat
Rub the inner fat of the pig with coarse sea salt and let it sit for 2 days.
Drain the fat well and cover it with a strong brine made from 1 quart of water and 6 oz of coarse sea salt.
Change the brine occasionally in warmer weather.
Prepare to use
When ready to use, soak the fat in cold water for 2 to 3 hours, then wipe it dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Inner fat of pig
- Is the fat being preserved; salt cures and firms it for storage.
- Coarse sea salt
- Draws out moisture and preserves the fat by inhibiting spoilage microbes.
The step that matters
Change the brine occasionally in warmer weather. Warm temperatures speed up spoilage and bacterial growth, and fresh brine helps keep the salt concentration strong enough to preserve the fat safely.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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