How to cold salt lard in brine at home
0
3225
Kitchen
Eastern European
Calorie content
770 kcal
Portions
10 port.
Cooking time
5 days
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
Many people love salted lard, but not everyone can cook it tasty and right. In this recipe, you are invited to salt lard in brine in a cold way and immediately in a jar, and then season with spices. The fat will turn out to be tender, fragrant, with a soft skin and can be stored for a long time. Choose good bacon for salting, not thick, with meat layers and a thin skin.
Ingredients
Cooking process
In a separate saucepan, boil the brine from a liter of water and 6 tablespoons of salt. Take coarse salt or rock salt. Put black peppercorns and laurel leaves in the boiled brine, cook for a couple of minutes and turn off the heat. Then cool the brine under a closed lid to room temperature. Pour lard in a jar with cooled broth. Transfer the pepper and laurel from the brine to the jar. Then close the jar loosely with a plastic lid and refrigerate for 4 days.
Peel the garlic and chop the cloves in a garlic. In a bowl, combine red and black pepper. Rub the pieces of bacon with chopped garlic, sprinkle with a mixture of peppers, put in a bag and place in the refrigerator for another 1 day. During this time, the bacon is well saturated with the aroma of spices. Place the lard in the freezer for a while before serving, so that later it can be easily cut into thin slices.
Bon Appetit!