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Lard in cold brine in a jar

0
1874
Kitchen Eastern European
Calorie content 770 kcal
Portions 30 port.
Cooking time 7 days
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
Lard in cold brine in a jar
Content

According to whatever recipe, lard is not salt, it will always be tasty, and the difference is only in the degree of salinity and the amount of spices and garlic. According to this recipe, lard is salted in jars in cold brine, and then sent to storage in the freezer. A large amount of lard does not need to be harvested, since it loses its taste in the freezer during long-term storage.

Ingredients

Cooking process

step 1 out of 8
First, let's prepare all the ingredients for salting the bacon. If there are streaks of blood on the lard skin, then fill it with cold water overnight and put it in the refrigerator.
step 2 out of 8
In a separate saucepan, bring clean drinking water to a boil, add the required amount of salt, add peppercorns and red ground pepper. After boiling, turn off the fire and cool the brine to home temperature.
step 3 out of 8
We wash the fat with cold water and scrape the skin well with a knife, then it will be soft. Dry the bacon with a paper towel and cut into equal pieces the size of a matchbox so that it is evenly salted.
step 4 out of 8
We wash the jars well with baking soda. You do not need to sterilize them. We put pieces of bacon in prepared jars. We do not stack very tightly.
step 5 out of 8
Peel the garlic and chop the cloves on a grater.
step 6 out of 8
Then put the chopped garlic in jars on top of the bacon.
step 7 out of 8
Pour lard in jars with chilled brine, filling them to the very top. We close the jars with ordinary plastic lids and leave them at normal home temperature for several hours. Then we rearrange the cans of lard into the refrigerator.
step 8 out of 8
The lard will be ready in 7 days. Salted lard can be taken out of jars, dried with napkins and wrapped in foil, stored in the freezer. You can also store in jars in the refrigerator for up to 2-3 weeks.

Happy and tasty preparations!

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