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How to hot salt lard in brine in a jar

4726

Kitchen Eastern European

Calorie content 770 kcal

Portions 6 l.

Cooking time 3 hours

Proteins * gr.

Fats * 99 gr.

Carbohydrates* gr.

Content

You are invited to cook very tasty and tender bacon, salting it hot and at home. The recipe is time-tested and highly appreciated by many housewives. This method is convenient for preparing a large amount of product. Cooking in liter jars. For preparation, take lard with layers of meat.

Ingredients

Lard with layers of meat 4 Kg Water 2 p. Salt 400 gr. Garlic 2 tooth. Black peppercorns 6 pcs. Allspice 3 pcs. Bay leaf 1 PC.

Cooking process

Pour clean drinking water into a saucepan, pour the required amount of salt into it and bring the brine to a boil.

Cut the bacon into longitudinal pieces corresponding to the size of a liter can. Then place them compactly in clean, dry jars (you do not need to sterilize the jars). Place the amount of peeled chives, peppercorns, and laurel leaves in each jar as indicated in the recipe.

Pour lard in jars with hot brine. Close the jars with clean metal lids. Then place the cans of lard in a large sterilization pot, covering the bottom with a towel. Pour hot water into a saucepan up to the level of the hangers of the cans and bring everything to a boil over medium heat. Sterilize lard in jars for 2 hours over low heat.

After the sterilization time has elapsed, remove the jars with special tongs from the pan and seal tightly. Turn the jars onto the lids on a tea towel and leave to cool completely.