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Lard with red pepper and garlic

0
3578
Kitchen Eastern European
Calorie content 770 kcal
Portions 10 port.
Cooking time 14 days
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
Lard with red pepper and garlic
Content

There are always and will be fans of delicious lard with red pepper and garlic, or the so-called lard in Hungarian. It is not quick to prepare, but also not troublesome. We cook using the dry salting method.

Ingredients

Cooking process

step 1 out of 8
For this salting method, clean (scrape) fresh lard with a knife from all sides. It is not advisable to wash the fat.
step 2 out of 8
Lard of any thickness is suitable for salting, and of course with layers of meat.
step 3 out of 8
Cut the bacon with a knife into longitudinal pieces up to 3 cm thick so that it is better salted and saturated with the aromas of spices. Prepare the garlic, coriander, black pepper, and bay leaf immediately for dry pickling.
step 4 out of 8
For pickling, use perforated dishes to drain off excess brine, but a small amount of bacon can be salted in a regular saucepan. Sprinkle the chopped bacon with prepared spices and salt.
step 5 out of 8
Then place the bacon in a salting dish. Stack the pieces in layers and cover them with the remaining salt.
step 6 out of 8
Then place a flat plate and any load on top of the bacon and leave at home temperature for a day. After a day, place the pan with lard in the refrigerator or other cold place for 3 days. After this time, remove the pieces of bacon from the salt and scrape off its remnants with a knife.
step 7 out of 8
In a separate container, mix the red pepper with the paprika. You can change their ratio to your liking.
step 8 out of 8
Roll each piece of bacon well in this red pepper mixture. Place the pieces in a plastic bag and place in the freezer for 10 days. During this time, the pepper shell will remove all the liquid from the bacon, the delicacy will ripen and can be eaten.

Bon Appetit!

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