Ukrainian lard in brine
0
7753
Kitchen
Eastern European
Calorie content
770 kcal
Portions
10 port.
Cooking time
14 days
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
Of the many options for salting lard in Ukrainian style, you are invited to prepare it in a simple and quick way: salting in brine. Such lard differs from other options by its pleasant taste and softness, and in the finished product it can be stored for a long time without loss of taste. For Ukrainian salting, rock (not table) salt is taken and the required concentration of the brine is determined by the egg. The salting process takes two weeks, and if you change the brine every 3 days, the taste of bacon in Ukrainian will only improve.
Ingredients
Cooking process
Pour 3 liters of spring or purified water into a saucepan, but not from the tap. Pour salt into the water from the amount of salt specified in the recipe per 1 liter of water and stir until it is completely dissolved. Place a raw egg in the water. When the egg starts to float on the surface, the concentration of salt is sufficient for Ukrainian lard. Then put the brine on the fire and bring to a boil. Put the peas and bay leaves in the boiling brine (don't put the garlic in the brine) and cook for 3-4 minutes. Then cool the brine. During this time, peel the chives and cut them into slices.
Then cover the bacon with a flat plate and place any oppression on top. Leave the bacon as it is at home temperature for 23 days. Then place in a cool place for 2 weeks. After this time, remove the pieces of bacon in Ukrainian style from the brine, dry with napkins and, wrapped in foil or a bag, put them in the freezer for storage.
Happy and tasty preparations!