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How to salt lard in brine in cold water

4635

Kitchen Eastern European

Calorie content 770 kcal

Portions 10 port.

Cooking time 7 days

Proteins * gr.

Fats * 99 gr.

Carbohydrates* gr.

Content

Salting lard in cold brine is a simple matter and does not require special culinary skills. By following a recipe with a proven proportion of all ingredients, you will always have good results. It takes more time to ripen cold salted lard, but it is better stored, does not turn yellow and retains its taste for a long time. Salt lard in a jar, but you can also use other dishes.

Ingredients

Pork lard 1 kg Water 1 l. Salt 7 tbsp Garlic 1 PC. Black peppercorns 10 pieces. Allspice 5 pieces. Bay leaf 5 pieces. Seasoning (optional) taste

Cooking process

First, prepare in the right amount all the ingredients for cold salting lard.

Then boil the brine. Pour clean drinking water into a separate pot and place it on the stove.

Then pour the calculated amount of coarse salt into the water. Stir the salt until it is completely dissolved. Turn off the boiled brine and cool it to room temperature.

Cut the prepared bacon into longitudinal pieces so that they can be conveniently placed in a jar. Peel and chop the garlic into slices. Break the laurel leaves into smaller pieces.

Spread the slices of garlic on the pieces of bacon.

Then put the bacon with garlic in a clean jar. Arrange the peppercorns and laurel pieces between the pieces of bacon.

Pour the lard in the jar with the cooled brine, filling the jar to the very top.

Then cover the jar of lard with a lid loosely and leave at home temperature for 2 days. After this time, put a jar of bacon, also not tightly closed, in the refrigerator for 5 days. During this time, the bacon will finally be salted and will reach the desired consistency. Such lard can already be eaten.