Smoked in lard

After butchering half a pig, I found myself with a lot of smoked meat and too little space in the fridge. I have no place to hang it to air dry, so I put part of it in jars, in lard. A simple system, especially useful on cold days when you want a quick and hearty meal. I've done this several times and it always keeps well, without complications.

Quick info

Total time: 1 hour and 30 minutes (including cooling and filling the jars)
Servings: about 3 jars of 800 g (about 10-12 servings)
Difficulty: easy

Ingredients

- 1 kg smoked meat (breast, belly or leg, depending on what you have)
- 500 g smoked ribs
- 400 g smoked sausages, cut to fit in the jar
- 1.5 kg pork lard (enough for 3 large jars)
- water (for the oven tray)

Preparation steps

1. Cut the smoked meat, ribs, and sausages into suitable pieces, about the size that can easily fit into an 800 g jar. Not too small, not too cramped.
2. Place the pieces on a grill set over a deep tray. Pour water into the tray – usually 1-2 glasses are enough to prevent the dripping fat from burning. It should not touch the grill.
3. Put the tray in the oven at 180°C for about 40-45 minutes. Halfway through, turn the pieces to brown evenly. If you see they are burning on the edges, add a little more water to the tray.
4. Remove the meat and let it cool slightly until you can handle it.
5. Place the pieces in clean jars, leaving a little space at the top. If you have large bones from the ribs, do not cram them in – they take up unnecessary space.
6. In a sturdy pot or cauldron, melt the lard over low heat until it is completely liquid. Do not let it boil, just heat it until hot and clear.
7. Pour the lard over the meat in the jars, covering it completely. Use a spoon to remove any air bubbles by gently pressing the knife blade against the sides.
8. Let the jars cool completely without lids. When the lard is solid, put on the lids and tighten well.
9. Store in a cool place (cellar, pantry, or fridge if you have space).

Why I make this recipe often

I keep the smoked meat for a longer time and don't need a lot of space in the fridge. It's easy to use when needed – I simply take out a few pieces and heat them quickly. The taste stays well, the meat remains tender, and the lard protects everything from air.

Tips

- Do not fill the jars completely with meat; leave enough room for lard.
- The pieces should be dry before putting them in the jar, without water or steam.
- Use clean jars, ideally sterilized beforehand.
- The lard must be hot enough to completely cover the meat, but not boiling.
- If the lard does not cover everything, melt a little more separately and top it off.

Substitutions

- If you don't have smoked sausages, you can use only meat and ribs.
- Pork lard can theoretically be replaced with goose fat, but it doesn't have the same taste.
- The smoked meat can be only pork, or just sausages – it adapts depending on what you have.

Variations

- Add garlic between the pieces if you like the flavor.
- For those who want, you can add peppercorns or bay leaves at the bottom of the jar.
- Sometimes I add small pieces of smoked skin for texture.
- It can also be made with unsmoked meat, but it doesn't keep as long and doesn't have the same flavor.

Serving ideas

- Remove the meat from the lard and quickly fry it in a pan.
- It goes well with beans, sautéed cabbage, or simply with bread and onion.
- The leftover lard can be used for spreading on bread or for cooking.

Frequently asked questions

How long does the meat keep in lard?
In a cool place, like a cellar or pantry, it lasts 2-3 months. In the fridge, sometimes even longer, if you don't open the jar often.

Do I need to boil the jars after putting in the meat and lard?
Not if you work cleanly and the lard is hot. If you're not sure, you can boil the jars in a water bath for 20 minutes after they've cooled slightly.

What do I do if the lard has water traces?
If there's water left on the meat or in the jar, you risk fermentation. Dry the pieces of meat well before putting them in the jar.

Can I put spices in the jars?
Yes, but in moderation. Pepper, bay leaves, dried garlic – nothing wet or powders that could spoil.

Nutritional values

Approximately, a serving of 100 g (meat plus lard):

Calories: 380-450
Proteins: 18-22 g
Fats: 36-40 g
Carbohydrates: 0-1 g

The final content varies depending on the amount of lard and type of meat. Sausages and fattier meat increase the calories.

Storage and reheating

Store in the fridge, cellar, or cool pantry, away from direct light. After opening, keep the jar only in the fridge and consume within 10 days. For serving, scoop out only as much as you need with a spoon, without introducing dirty objects into the jar. Reheating is simple, in a pan or even directly in the oven.

That's it – quick, safe, without waste, and with a clear homemade taste.

The quantities are variable; each can take as much as they want, as much as they have, as much as their heart allows.... We cut the ingredients into suitable pieces that can fit into an 800 g jar. In a baking tray with a rack, we place the pieces of smoked meat, pour water into the tray, and put the tray in the oven for about 40-45 minutes at moderate heat. After they are nicely browned on both sides, we take them out of the tray and place them in the 800 g jar. I ended up with 3 jars. Separately, in a pot, we melt the lard, and when it becomes liquid, we pour it over the smoked meat in the jars and let it cool. Once cooled, we seal with a lid and store in a cool place.

 Ingredients: smoked meat smoked ribs smoked sausage lard

 Tags:  meat in lard