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Lard in brine for long-term storage at home

0
5227
Kitchen Eastern European
Calorie content 770 kcal
Portions 18 port.
Cooking time 11 d.
Proteins * 0.1 g
Fats * 99 gr.
Carbohydrates* 0.2 g
* per 100 gr. product
Lard in brine for long-term storage at home
Content

Many housewives preserve bacon in cans and in brine, when a large amount of this tasty product needs to be processed for long-term storage, but there is no place in the freezer. Banks for such a blank do not need to be sterilized. It is advisable to grind the spices in a coffee grinder. Lard is poured with warm brine.

Ingredients for a 2 liter jar:

Ingredients

Cooking process

step 1 out of 6
First, prepare the lard for pickling. Peel the skin well, then rinse the bacon and dry with a towel. Cut the prepared bacon into longitudinal pieces about 5x15 cm in size.
step 2 out of 6
Rinse and dry the jars beforehand, you do not need to sterilize. Put longitudinal pieces of bacon in dry jars beautifully, as you usually put cucumbers. Peel and chop the chives. Grind the peppers with a coffee grinder. Break bay leaves into small pieces. Put all the spices in jars to the bacon.
step 3 out of 6
Pour clean drinking water into a separate saucepan and first add 3 tablespoons of salt to it. Place the peeled potatoes in the brine. Place the saucepan on the stove and bring the brine to a boil. Then reduce the heat and wait for the salt to dissolve completely.
step 4 out of 6
When the potatoes begin to rise, add 1 more spoonful of salt. When the potatoes come up, remove them and boil the brine for a couple of minutes. This will create the perfect brine for lard preservation. Cool the prepared brine.
step 5 out of 6
Pour lard in jars with warm brine and close with clean plastic lids or roll up with metal ones.
step 6 out of 6
Leave the bacon at home temperature for one day, and then place it in the refrigerator or other cold place for 10 days. In this state, it can be stored and remain delicious for several months.

Happy and tasty preparations!

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