Winter Food | How To Make Lard Or Fat-Back

[@johnprentice2546]

Very interesting fat back. I'm from a working community we were miners. Years ago the older guys used to eat lard on the sandwiches. It was flavoured with herbs from the garden. Lots of these men were very strong and healthy. I get annoyed with ignorant people who say that what's a staple food for you is bad for them. They don't have a fuckin clue. We over here in Scotland bought fat from an organic farmer for crackling. He said to us because the pigs don't get fed loads of chemicals and antibiotics the fat from them was as good for you as olive oil. Great work thanks from us in Scotland.

[@AdLin2023]

doctor who is 15years younger than my grandfather, say to my grandfather that if you keep eating old school food, you will die early. well.. my grandfather didn't change anything and he is 95yo but the doctor died few years ago.

[@johnprentice2546]

@@AdLin2023 🤔😂😂😂😂 ironically typical

[@AdLin2023]

@@johnprentice2546 yes

[@lonewolf2364]

My grandmother was from Poland, she used lard for all baking.Us kids used to line up at her door on Sunday for the best doughnuts in the world.

[@CheekiBreeki1986]

This channel is so comfy, a guy doing cool stuff in the woods and cooking good food.

[@coltonstephens5893]

I'm looking forward to the new spin-off series "Cooking with Chef Russia"

[@wojomojo]

with Mrs. Survival Russia!

[@jtreg]

Survival cchef

[@strangeke7750]

I don’t think this guy is Russian. I think he might be German or something.

[@tetsuoswrath]

Welcome to Culinary Russia. :{J

[@taunokekkonen5733]

@@strangeke7750 danish.

[@patriotpioneer]

Lars, Meat Preservation interest me greatly! I don't suppose you know how to make the dried hung meat(reindeer) like they do in Finland? I found myself looking at a slab of salt-pork in the store yesterday..lol

[@williamkennison8920]

Thanks Lars and Mrs SR, you put me in the mood for some bean soup. Between the salt fatback and dreary rainy weather it just works to warm the inner soul.

[@timc46440]

I was honestly expecting you to have a plash palatka as a table cloth. Good stuff Lars, thanks for sharing.

[@serbia-ll1io]

"Or something like that". Love that line.

[@felixthecat4584]

Lars, you are very quickly becoming my favorite youtuber. Great job.

[@SurvivalRussia]

Thank you!

[@esquiredalegunn]

Lars is everyone’s favorite KZbinr!!!

[@dontbestupid6664]

This guy's accent and topic of Russia is what made me sub years back. Danish, I believe.

[@satellite2696]

I grew up in Russia but don't think I've ever had that before. Looks like good winter food.

[@Pixxelshim]

I have a 150 year-old family recipe for chuck wagon beans, developed on family land on the Brazos River. Pintos, garlic, cayenne, chiles, onions and salt AND fatback. It has been the only use I had for the fatback, but your videos have piqued my interest to search out additional recipes in which to use it. Thanks again!

[@fredthorne9692]

This is a good recipe. Some older people who knew my parents would make two varients, one with salt, garlic, and whatever else you wanted, and a second with just salt for baking and other sweets pastries. To this day only pure processed pig lard makes a difference in flaky pie crust or big snowy, fluffy biscuits

[@ceesno9955]

Thanks Fred.

[@SilverMist0121]

What ingredients do i need

[@Tableaux15]

I believe you were talking about Trichinosis. My dad would salt raw pork belly and keep it in a crock. It kept for a long time. They would then boil it to get rid of the salt and then fry it . This took care of any issues with Trichinosis in under cooked pork. He called green bacon.

[@norton750cc]

Great stuff, we use sliced raw pork back fat on top of venison when roasting, it keeps it moist and produces great juices , also good for pheasant etc.. Animal fat is not so bad, sugar is the killer! Along with "healthy" magarine which contains transfats, not super awesome, butter is best any day...

[@cobrakillingfrog646]

FANTASTIC video! Showing to make traditional survival foods at home. I think that is a great addition to your videos. Thanks again!

[@sp10sn]

Lars, no question you know your way about the bush, but that's no kitchen knife! I lol'd :)

[@charly7642]

Greatest salo recipe ever. Thanks. And we don't mind kids and dogs. This is real life cooking!

[@eduardomenezes1331]

I do not know how I ended up here ... but I'm loving it.

[@RamonaRayTodosSantosBCS]

Love the curtains! Lol and we use lard here in Mexico a lot- it’s a natural source of seratonin-

[@TheCrusader92]

This is how you keep the tradition alive. Thank you, Lars, for your videos, they are very informative. Greetings from Serbia. :)

[@tompanetti75]

Nice video at your home. Many thanks to you Lars. Have a good one.

[@leonardpearlman4017]

My question is this similar or the same as the famous SALO? Someone mentioned this in an earlier comment. When I go in a slavic market, they are always showing me this, people seem to think it's funny. I haven't tried it yet, but did get some lard with cracklings in it, that was amazingly delicious. ?? Would it make sense to put a plate on top of that, the way people do with pickles? To keep all the pieces underneath the brine, get in more salt. Meanwhile, I think it makes sense to put the kids and trolls and dogs outside so you can have some quiet while making this helpful video.

[@criscross6591]

Happy Birthday to Mrs. Survival Russia!

[@bestwishes5060]

Keep it up buddy. Your a shining example earing respect and i hope that our countries could be friends soon. You seem like a good man. I'm x army officer. Old school is the best! Love your still... and most of your video.... best wishes!

[@SurvivalRussia]

Thank you!

[@jeffreyarnold2626]

fatback, and greens. great combo. i know some folks that use it skin on, they deep fry it. it's awesome if eaten warm. i like to snack on it with beer. thank you my friend.

[@averageXIAOHONGSHUenjoyer]

you should try a "schweinsstelze" once in your life. ideally at the schweizerhaus in vienna or as "Eisbein" in Munich. this shit supplies you with three days of stomach congestions and is a chunk of meat in crusty fried skin, ideally swallowed with the help of multiple 1l beer jugs

[@anndebaldo7381]

Chuckling! "Awesomely weird!" Agreed ! Thanks for the great video. ATB!

[@VE3FAL1Fred]

Awesome video Lars, nice job so far on the fatback. Looking forward to the second installment of this video. have a great week ahead Lars.

[@hermetickitten]

Food related videos are my favourite! Very insightful, thank you for making it! Greetings from Rome : )

[@nicholasdiaz8255]

How convenient.

[@dmcallister7203]

I think your videos are great Lars, all the best from Glasgow, Scotland.

[@ellisholcomb7942]

Thanks I appreciate you for taking your time to share with us wish you and your family all the best until next time my friend

[@tuoppi42]

Lars, this might save you some time and effort over the years: put the garlic cloves into a pot, put the lid on and shake it hard for 20 seconds or so. (So that garlics bounce from lid to pot bottom). You end up with peeled garlic cloves and all of the mess stays nicely inside the pot. Specially handy if you have several garlic to peel.

[@guga_man]

Ant this is what included in some of 24hr military MRE in Russia. Thanks for another good video Lars!

[@SurvivalRussia]

That is true :)

[@jodywooten5511]

Nice video for the holiday season, "Cooking with Lars" love the bits of insight in to the regions traditions and customs.

[@kennethgrimm9946]

Lars’ lard. How’s that for a recipe name? Thanks for the instructions.

[@leonardpearlman4017]

You could sell a bunch of that I bet.

[@RedboRF]

it calls SALO (сало) in Russian

[@Blueswailer]

Nice, simple recipe. The(relatively) fast preparation time is a plus! I ought to definitely try this. Cheers!

[@marcuscoetzee5686]

Loving this series of videos.

[@Aonghuis]

Good info, thanks Lars.

[@markhignett7671]

Over here in the uk we use pork fat to make “ pork scratchings “ a pub snack more than anything else , quite tasty.. basically cut into thin strips, baked and salad....

[@souljah089]

Thank you for showing us the Recipie. I like the Realtime Videos, its good how it is. Shurly i will try this Recipie tomorrow.

[@SussexBushcraftAndOutdoors]

I’ve been looking forward to this video, when I tried it I think it was just salted, didn’t seem to have been boiled, it had the same texture as the fat on air dried ham. Really good stuff, I’d forgotten about it until you showed it in your video a while ago, you can buy it in Eastern European shops here but I’m going to try making it. :)

[@watermanone7567]

Great video. Hope you will continue old food preservation video's. Thanks

[@aliceleyva3767]

Hello again. I love watching your videos because they are so real and they ease the day. Was happy to see the Pink Ninja on skis last video. And hearing the son is not enough. I want to see how much he looks like our Ninja! Also looking forward to Mrs. Survival Russia cooking videos. You did a fish curing video? How did I miss it? What is the date, please? Fish is one of the foods I can eat, and I just recently found that I love lightly cured cold-smoked (or not smoked) Atlantic salmon. I want your recipe. Thanks for being part of my day.

[@constantcomment1954]

I believe you can google a recipe for grav loks by Julia Child. It is fresh salmon layered with salt and dill.You let it cure for a few days in the cold and the salt pulls out the extra moisture. I have always wanted to make it, maybe now I will. Connie

[@milcotto4153]

This is how you make cured salmon - "gravlaks" (the liquor is not necessary): kzbin.info/www/bejne/hoqQeax6eNx8h8k This is in norwegian but you can see how he wraps it to put in in the fridge. The piece he is using here only needs 24 hours in the fridge to cure. He serves it with potatocubes boiled in cream with salt, pepper and a lot of dill. kzbin.info/www/bejne/b4KYnWuJedN7p5o Our TV chef for decades said that the best part to cure is the middle part of a 3 - 4 kilo salmon. But most people cure the whole sides. You deepfreeze it for at least 24 hours before you cure it or you can freeze it when it is done. You remove all the bones prior to curing. Here is Espelid Hovig's recipe. You can translate it with Google. (Part by part - it didn't work to translate the whole page here). oppskrift.klikk.no/gravlaks/4053/

[@confidential5743]

Could this recipe work with packaged bacon? Like bacon that isn’t exactly butcher quality?

[@jacobbuxton932]

Love the cooking videos! Hope to see more!

[@jmw1910]

Think you could make a video on your salted fish. I can't eat red meat or pork as I' allergic to both, But your salted fish a few videos back looked amazing. Thank you, Cheers- John

[@souljah089]

Jm W this woud be great!

[@_cb336]

PayPal is easy too, and less of a commitment than Patreon.

[@paulganzell442]

Oddly enough, I was just going to ask about the salted/dried fish as well. Loving these videos with the traditional Siberian food ways. My grandparents died when I was still very young and much of there knowledge was lost on such things.

[@AdrianJNyaoi]

I have done a bit of salted fish in my life but would love to see how other cultures do it.

[@123karlw]

Awesome. Thanks for sharing such great information

[@chickenfriedbobcat6090]

What breed of pig? Looks fantastic!

[@fumasterchu12]

That is some nice looking fatback, looking forward to seeing the next installment. Have a safe and awesome week my friend!

[@SurvivalRussia]

Thanks, and you too buddy :)

[@FaithsFallen]

My wifes father loves this stuff i'll have to try it

[@brendaproffitt1011]

Totally awesome and looks great ..wow great video too...Thank you so so much for everything that you do..

[@karllowry488]

The dogs telling the bears they cant have no fat back 😂

[@whateman12408]

Passing along knowledge that many have forgotten.. Good stuff Lars. Where's pink ninja

[@eugenemcgloin6780]

Cool! Thanks for the videos!

[@hillbillynick2000]

Like your other video, this is a sort of fresh (as in not smoked) bacon. I'm a bit crazy about smoked meats but I might give this a try!

[@aidanhart9871]

does your town have a "krasni beelee"? i love their kapacho alot more the "zgelen" i dont have a russian keyboard

[@mcmurdostation7134]

You are living the dream greetings fro. Austria

[@qualqui]

Interesting, and once the fat back has cooled, its put in the freezer and when you want it to fry, you thaw it and you have yummy fat back! Checking your channel out for the fat back sizzling in the frying pan buddy, greetings from Mexico! :)

[@hellsscoutact5379]

Assured audience, nice video thanks.

[@jpeters3053]

As you said, the reason why some things are good is because they take time. Real time.

[@sksupply]

Neither pig nor boar is safe within 100km of Mr Survival Russia. Yum Yum.

[@patrickgermond2750]

Congratulations for you and your son!👏👏👏

[@hippietomcan1981]

Oh wow, thank you so much for teaching this to me. My wife loves me all over again... hahaha. So awsome....

[@SurvivalRussia]

You are welcome!

[@cowboybob8037]

looking foreward to seeing the next instalment. Quick question: in the salted meat video, i must have missed how its kept after its perpared.

[@chaosvolt]

Definitely interesting to see.

[@stevew1851]

Do you use Aluminum or Stainless pots?

[@alfredomartinez6485]

Thanks for the video.

[@nikolaandjelich1785]

i believe this is the first time you show us inside your house :) I heard Danish people never invite friends into there homes. is it true? Lars we love your vids, you, your wife, your 1 yo kid and pink troll, your dogs and everything around you! oh yes we love RUSSIA too

[@SurvivalRussia]

We only invite friends into our homes :)

[@sosteve9113]

Looking forward to the upcoming video and see the results

[@jpeters3053]

Real time, great idea!

[@victoriap2519]

Hello! Thanks for the recipe , but i am wondering if boiling reduce the vitamin contain

[@kevinbyrne4538]

I wish that I could find some fatback in my area of the U.S. I can find only salted pork (which contains some meat), but not pure, raw pork fatback. Nowadays, much meat in the U.S. is very, very lean, so when it's cooked, the meat becomes very dry and tough. (Years ago, pork chops / cutlets were a treat, but nowadays they become shoe leather after cooking.) I'd like to insert strips of fatback into the meat - as the French do - in order to make the meat tender and moist.

[@milcotto4153]

Pork chops from the neck has fat strips in the meat. I always buy them. Much better on the grill too. They sell both types here.

[@kevinbyrne4538]

Thanks much for the suggestion. I'll start looking for them.

[@shug831]

Locally produced. If that's like here, that means it was running around your friends garden last week. I've helped out with one pig so far. Three still to do.

[@Atkrdu]

Hey, Lars! Got a question: Are there any pull-on boots that you know of that are good for long hikes & have a belt to keep it from getting pulled off in the mud?

[@Wiking419]

May I presume tomorrow's tasting with a glass of Vodka and a pickle or two is in order? Looking forward to it. Nice and clear guide, thanks Lars.

[@SurvivalRussia]

It might be with a glass of Cognac, because my moonshine is not ready just yet :) Also, Mrs. Survival-Russia has birthday tomorrow :)

[@milcotto4153]

Happy birthday Mrs. Survival Russia!

[@einufo]

Oh, you are making samogon by yourself? Video please! No no no - it's fun, NO vid of making samogon please. Greetings Tino PS: How is the Danish or German word for Lard? Is it "Speck"? PPS: Oh, it's monday: Happy birthday Mrs. Survval Russia!

[@lukeaus]

Hi Lars, mate how long did you boil it for? Thanks Luke

[@SurvivalRussia]

As said in the video ;) when the water boils, let boil for exactly 3 minutes.

[@lukeaus]

Survival Russia thanks Lars, sorry must have missed that.

[@downeastprimitiveskills7688]

Got some fat back in the freezer that needs some attention, Thanks for this.

[@angelbravo5113]

Awesome.🤗

[@auroraborealisknives4019]

Cool knife. I was wondering what it was and who makes it Thanks

[@andrewsmith1606]

Got to get a pan on the go now :)

[@MOOSEDOWNUNDER]

This is so cool, looking forward to part two mate. Cheers Moose

[@thaharn]

did u ever get the second part? if so can u share please? thanks in advance

[@richardtrumbo164]

Great video. I noticed a samovar(?) in the background. What sort of tea do you brew? Thanks.

[@nicholasdiaz8255]

There are many other names for Sala or Salo. I like to call it Pigs' fat. It's considered unsanitary to American standards. Anyways Lars nice to see you again, stay safe and safe travels.

[@patrickgermond2750]

Found the video I was looking for👍

[@DavidJohnson-wj5zk]

When I cold smoke salmon, I freeze the fish for three days before curing to kill parasites. Would that work for this recipe?

[@radu7618]

Tradițional eastern Europe food, in Romania we call 'slănină fiartă cu usturoi' my favorite food

[@texassabre7214]

Healthy foods!

[@ДобрыйЭЭХ-с1т]

Hello Lars!!! I'm very glad that you share such a yummy with the whole world, but why is it without skins??? After all, this is the whole taste!

[@nikolaandjelich1785]

we love food you make ;)

[@RM-io7qo]

Looking forward to tomorrow. Take care...

[@bjornstefansson2618]

How do you prepare "Buckwheat"?

[@SurvivalRussia]

I boil it. 1 part Buckwheat, 2 parts water. Put both in a pot at the same time and boil low to medium temperature for 10 - 15 min. The Buckwheat will absorb all the water.

[@bjornstefansson2618]

@@SurvivalRussia Thank you....I read about Buckwheat and it says that it should be put in water and soak for minimum of 6 hours... That's why i asked.

[@wodanswil]

Wait, where is the military cap? Where is the camouflage? And where is the snow? No Siberian log fire? Pink ninja?! Not even a saw review?! Just kidding Lars, awesome recipe! Will try this for the winter!

[@leonardpearlman4017]

Hey, how did you get in the house?

[@011258stooie]

When performing with kids and animals, lars.. Timing is essential .. ;)

[@sosteve9113]

011258stooie true

[@joeestes531]

It supprises me how so many people question this or dont know how to render lard. We always slaughtered a hog every fall

[@thorbjorn1993]

Yum yum things on SR channel last time! You can use juniper too for killing worms :)

[@randypullman1155]

Another hurdle is that saturated fats are next to impossible to burn as energy.

[@chickenfriedbobcat6090]

Mangalista lard is mostly mono and unsaturated fat. It has more DHA than salmon. According to the ministry of agriculture in the U.K. fatty mangalitsa pork is the eighth healthiest food in the world. More healthy than red snapper or beet greens.

[@kimujin6]

hello, I bought 3kg of lard for this. I have a question. can I put salt before bring it to boil? just put salt, water, salo all together at once and bring to boil

[@SurvivalRussia]

I'm quite sure I had salt in that water.

[@kimujin6]

@@SurvivalRussia but you put salt after you boiled it. can I put before?

[@SurvivalRussia]

@@kimujin6 I don't see a problem with that. Make an experiment :)

[@kimujin6]

@@SurvivalRussia okay thank you 😄

[@trabiccolo879]

I was understanding "fat-pack" and actually I liked it more that way...Fatpack in the backpack = fatback - By the way I don't think parasites can reach the fat layer or can they? Looking up online, I am afraid they can. - - Super clear video explanation, the non vegetarian part of me appreciates.

[@WickerManLP]

As far as i know there is no Vitamin D in Fat. But i think what you mean is that the Fat increases the absorbtion of D Vitamin wich enhances the effect :)

[@dtrubow]

Modarin cod liver oil has large amount of vitamin d. it's pure fat. now you know farther.