How to dry salt lard with garlic and pepper in a bag
0
3479
Kitchen
Eastern European
Calorie content
900 kcal
Portions
8 port.
Cooking time
15 minutes.
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
Another option for salting bacon in a dry way. It's simple: cut the bacon into pieces, stuff with pieces of garlic and sprinkle with salt and black pepper. A little secret - together with pieces of garlic, we insert a clove into the bacon, it will give the appetizer an additional flavor. However, if you do not like cloves, you can skip this step, it will still be delicious. Put the prepared pieces of bacon in a bag and put them in the refrigerator for salting. In four to five days, delicious, fragrant, tender bacon will be ready - both homemade and guests will appreciate it!
Ingredients
Cooking process
Choosing a piece of bacon: it is desirable that it is not thin and contains meat layers. Cut off the skin immediately or leave it as desired. We wash the selected piece well, if necessary, clean it with a knife blade from surface contamination. Then we dry the bacon with paper towels from the remaining water. We cut the prepared piece into small bars of any size convenient for you.
Peel the garlic. We cut each clove lengthwise into two or three parts, depending on the size. The main thing is that the pieces of garlic turn out to be long - so it will be more convenient to stuff them with lard. We take a piece of bacon, make several punctures in it and insert pieces of garlic and cloves into these holes.
Pour coarse salt into a separate bowl. We do not recommend using the fine one for salting, since the degree of salting with it is very difficult to control, and the result can be disappointing. Pour black pepper on top of the salt. Crumble bay leaves into small pieces and also pour them into salt. Mix salt with spices. In the resulting mixture, tightly roll each packed piece of bacon from all sides.
Bon Appetit!