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Lard in liter jars in brine

1878

Kitchen Eastern European

Calorie content 770 kcal

Portions 10 port.

Cooking time 3 days

Proteins * gr.

Fats * 99 gr.

Carbohydrates* gr.

Content

Salting bacon in brine and in a liter jar is a very convenient way to prepare this delicious product. In a jar, the bacon will be well saturated with aromatic garlic brine and it will turn out to be soft and almost transparent. No one will refuse this snack, and besides, bacon in cans can be stored for a long time.

Ingredients

Pork lard 0.5KG Water 0.5 l. Salt 50 gr. Garlic 2 tooth. Black peppercorns 5 pieces. Bay leaf 2 pcs.

Cooking process

Cut the salting lard in one-liter jars into pieces up to 5-6 cm long, so that it is convenient to stack them. Then rinse the pieces well under cold water, wipe dry with napkins and compactly, but not tightly put in clean jars.

Peel and chop the garlic. In a separate saucepan, boil the brine with the calculated amount of salt, black pepper and laurel. Put chopped garlic into the boiled brine, turn off the heat and let the brine brew for 5-10 minutes.

Pour lard in jars with the prepared brine so that it is completely covered with it. Close the jars with clean capron lids and place them in a cold place for 3 days.