How to dry salt lard with spices
0
1248
Kitchen
Eastern European
Calorie content
900 kcal
Portions
8 port.
Cooking time
15 minutes.
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
Slavic people love bacon. One way or another, we use it, adding it to various dishes, or on its own. A piece of good salted bacon with aromatic spices will suit, for example, a plate of borscht or any other soup - it is both nourishing and tastier. Many housewives prefer to salt the lard themselves, rather than buying it on the market. This is understandable: you can meticulously choose the most beautiful and high-quality piece, season it with your favorite spices and end up with a delicate, aromatic snack.
Ingredients
Cooking process
Preparing a piece of bacon for salting. It is good if it contains at least small layers of meat - this will only brighten both the taste and the appearance of the snack. Wash the fat well, if necessary, clean it with a knife from surface contamination. Then we dry it with paper towels - no moisture should remain.
Cooking a mixture of salt and spices. It is necessary to use coarse salt, table salt. Fine instant, and also iodized, can give unpredictable results. Pour the salt into a deep bowl, add black ground pepper to it in the specified amount. Break bay leaves in the palms into small crumbs and pour into salt. We mix everything together.
Sprinkle lard on all sides with the resulting spicy salt and rub it lightly with your hands. Next, we take the dishes in which we will salt the bacon (container, saucepan, etc.) and pour half of the remaining salt mixture into it. We distribute it all over the bottom, after which we put the prepared bacon. Pour the rest of the salt and spices onto it. Close with a lid and leave at room temperature for a day.
After the specified time has elapsed, place the dishes with bacon in the refrigerator and give the product a few more days for salting. If the pieces of bacon are small, then three to four days are enough. If the piece is large, then it is better to play it safe and wait a week. After that, we take out the bacon, shake off the excess salt, if necessary, cut it into smaller pieces and pack it in plastic bags or parchment. We put it in the freezer. Before use, cut the frozen bacon into thin slices and serve.
Bon Appetit!