How to dry salt lard with garlic in a saucepan
0
1857
Kitchen
Eastern European
Calorie content
900 kcal
Portions
8 port.
Cooking time
25 minutes
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
Let's dry salted lard. The salting process takes place in a saucepan under a press - this is how excess moisture comes out of the bacon, and it turns out to be harder and more dense. This recipe involves the use of a small amount of salt and will appeal to those who prefer the slightly salted option of pickling. By and large, the lard still does not "take" excess salt, but the layers of meat always run the risk of being oversalted. With the specified amount of salt, there will be no such risk.
Ingredients
Cooking process
We take a piece of bacon with meat layers. The abdominal area fits well. Cut off the skin immediately or leave it as desired. We rinse the selected piece well in running water. If there is surface contamination, we carefully clean them with a knife. Dry the fat with paper towels to remove any remaining moisture.
Pour a tablespoon of salt at the bottom of the pan, in which we will drain the bacon. It is important to clarify that coarse salt should be used. It is undesirable to take instant or iodized salt, as it gives an uncontrolled degree of salting. Put prepared pieces of bacon on salt in a saucepan. If the skin was left, then we put the fat so that it is at the bottom. Sprinkle lard on top with dill seeds.
After that, the fat is ready to eat. We take it out of the pan, wipe it off from spices and moisture. Can be cut to serve right away, or can be put into plastic food bags and sent to the freezer. Before serving, the frozen bacon is well cut into thin slices if allowed to thaw slightly for a few minutes.
Bon Appetit!