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➠ Lard in brine in a 3 liter jar

Lard in brine in a 3 liter jar

5941

Kitchen Eastern European

Calorie content 770 kcal

Portions 3 l.

Cooking time 3 days

Proteins * gr.

Fats * 99 gr.

Carbohydrates* gr.

Content

Housewives use 3-liter jars to prepare lard for the winter. Salt it most often in brine, so that the bacon is tender and the skin is soft. With dry salting, this does not work. For long-term storage, choose lard with a small amount of meat. One 3-liter jar can hold up to two kg of bacon. One liter of brine is enough for 2 cans of this volume.

Ingredients

Cooking process

First, cook the brine from the water and salt calculated for the amount of lard. Put black and allspice peas, bay leaves in the boiling brine, cook for a few minutes, then turn off the heat and cool the brine to home temperature.

Chop the peeled garlic in a garlic or finely chop with a knife. In a separate cup, combine suneli hops with ground black pepper.

Rinse the salting lard with cold water, cut into small pieces, dry with napkins and sprinkle each piece with spices and rub with chopped garlic. Put the prepared pieces of bacon in 3-liter jars, just not very tightly. Pour the remaining spices into a jar on top of the bacon.

Then pour the lard in the jars with the cooled brine. For long-term storage, roll up the jars with metal lids and immediately transfer them to a cold place. If you plan to eat right away, close the jar with a clean plastic lid, keep the bacon in the jar at room temperature for 24 hours, and then refrigerate it for 2 days.