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Dry salting lard with garlic and pepper

0
3502
Kitchen Eastern European
Calorie content 770 kcal
Portions 10 port.
Cooking time 4 days
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
Dry salting lard with garlic and pepper
Content

Dry salting lard with garlic and pepper is the most popular among housewives, because the finished delicacy always comes out with a spicy excellent taste and looks like salted lard from a tub. For this recipe, choose fresh white-pink lard, thin skin and no more than 4 cm thick. The taste of lard is determined by the spices. In addition to the classic garlic and pepper, you can add others to your liking.

Ingredients

Cooking process

step 1 out of 5
First, prepare the spices for salting the bacon. Peel the garlic and chop finely with a knife. Grind the peppercorns in a mortar or coffee grinder. Break the laurel leaves into small pieces. Place all of these ingredients on a cutting board. You can add other spices if you wish.
step 2 out of 5
Then add a kilogram of coarse salt to the spices. Do not be afraid of salting, as it will not take excess fat. Mix the spices and salt well.
step 3 out of 5
Rinse a piece of lard for salting with cold water (you do not need to wash homemade lard), scrape the skin with a knife and then dry the lard with a kitchen towel. Put the prepared bacon on a board and rub it thoroughly with salt and spices on all sides.
step 4 out of 5
Then put the bacon in a bowl for salting, placing it with the skin down. Pour the rest of the salt and spices onto the lard. Cover the dishes with a tight lid or a piece of cling film and preferably airtight. Leave the bacon for one day at home temperature for ripening. Then place it in the refrigerator for 3 days.
step 5 out of 5
After this time, lard with garlic and pepper can be cut into slices and served. For long-term storage, cut the bacon into several pieces, wrap it in foil, or in a thick cloth, and transfer it to the freezer.

Happy and tasty preparations!

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