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Lard with layers of meat in brine

0
2175
Kitchen Eastern European
Calorie content 770 kcal
Portions 10 port.
Cooking time 5 days
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
Lard with layers of meat in brine
Content

Salting lard with layers of meat in brine is considered a faster cooking method and many people like it more than a dry method of salting. For a delicious meal, choose a good lard of a pale pink color, with a soft, clean skin and veins of meat. The unforgettable taste of salted lard is guaranteed to you.

Ingredients

Cooking process

step 1 out of 6
First, prepare all the food for pickling. Rinse the bacon with cold water, scrape the skin well with a knife, dry with napkins and cut into pieces weighing about 100 g each. Peel the chives. Prepare the right amount of spices.
step 2 out of 6
In a separate saucepan, boil the brine from the calculated amount of clean water, salt and peppercorns. Cool the boiled brine to room temperature.
step 3 out of 6
Stuff the chopped pieces of bacon on all sides with chives, cut into large slices.
step 4 out of 6
Put pieces of bacon with garlic in a bowl for salting at a short distance from each other so that it is well salted. Then fill the lard with chilled brine.
step 5 out of 6
Cover the bacon with a flat plate or lid, place any oppression on top and put it in a cold place for 5 days, or in the refrigerator.
step 6 out of 6
After this time, lard with layers of meat will be ready. Leave a piece of bacon to sample, and wrap the rest in foil or put in bags and store in the freezer.

Delicious and successful preparations!

 

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