How to dry salt lard with garlic and pepper in a saucepan
0
1641
Kitchen
Eastern European
Calorie content
900 kcal
Portions
8 port.
Cooking time
25 minutes
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
To prepare delicious salted lard, you should be responsible for the choice of raw materials. A piece of bacon should be uniform in color, with or without layers of meat. There should be no unpleasant odor, and the skin should be soft enough, not stiff. Correctly selected lard is a guarantee of success. We will only emphasize the natural taste of the product with spices and salt and ensure the shelf life.
Ingredients
Cooking process
Pour salt into a wide bowl. It is important to know that coarse salt should be used. It is undesirable to take fine instant or iodized salt, as it gives an uncontrolled degree of salting. Put each cut lard block in salt and sprinkle it generously on all sides. Rub the lard with salt. Do not forget to salt the cuts well.
Peel the garlic. We cut each clove across into thin slices. We put these pieces in each lard cut. Thus, we fill all the bars. This completes the preparation of the bacon. It remains to put the bacon in an enamel, glass or ceramic saucepan of a suitable volume, close the lid tightly and put it in the refrigerator for three to four days for salting.
After the specified time has elapsed, the bacon will be ready for use. We take it out of the pan, get rid of the excess mixture of salt and pepper. Garlic can be removed or left as desired. Wrap the pieces in parchment or food bag and put them in the freezer for storage. To make the frozen bacon easier to cut into thin slices, let it thaw slightly at room temperature for a couple of minutes.
Bon Appetit!