How to dry salt lard with garlic and pepper in a jar
0
2143
Kitchen
Eastern European
Calorie content
900 kcal
Portions
8 port.
Cooking time
15 minutes.
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
A simple recipe for dry salting of lard. In addition to salt, we use traditional garlic, black pepper and bay leaves. We also recommend adding dry thyme for flavoring. This herb will add a spicy freshness. After processing with salt and spices, we put the bacon in a glass jar - this is the easiest and most convenient way to send the product for salting. On average, the process will take about a week: a couple of days at room temperature and several days in the refrigerator. After that, the bacon is ready for use: it can be cut immediately or frozen.
Ingredients
Cooking process
Preparing a piece of bacon. It is desirable that it be at least five centimeters thick. We evaluate the softness: a thin knife should easily enter the piece, and the skin should also be easy to cut. Otherwise, the appetizer will turn out to be tough, chewing such bacon is unpleasant. Wash the selected piece well, if necessary, clean it with a knife blade from surface dirt. Then we dry the bacon with paper towels so that excess moisture does not remain. Then we cut the piece into bars of such a size that they easily fit into the neck of the can.
Peel the garlic. We pass the peeled teeth through a press or grind in any other way. Place the resulting garlic gruel in a bowl. Add coarse salt. Separately, it is worth noting that it is worth avoiding the use of fine and iodized salt, as the result of salting will be unpredictable. Put black ground pepper, dried thyme and bay leaves crumbled by hands on salt. Stir everything together until you get a wet salt crumb.
Sprinkle each bar of bacon in turn with the resulting spicy mixture and put it in a jar. Thus, we fill the container to the top. Cover the jar with a loose lid and leave it at room temperature for two days. After this time, it will be possible to notice that moisture has appeared in the jar, and the meat layers in the fat have darkened - this is normal.
Bon Appetit!