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➠ Hot salting lard at home

Hot salting lard at home

5377

Kitchen Eastern European

Calorie content 770 kcal

Portions 10 port.

Cooking time 4 days

Proteins * gr.

Fats * 99 gr.

Carbohydrates* gr.

Content

Housewives often prefer to salt lard at home in a hot way and do it for two reasons: less time is spent on cooking this delicious spicy delicacy and all microbes and parasites that may be in raw lard are destroyed.

Ingredients

Lard with layers of meat 1 kg Water 1 l. Salt 100 g Garlic 2 pcs. Seasoning for meat 2 tbsp

Cooking process

First, prepare in the required amount all the products for salting lard in this way. Scrape the skin off the bacon with a knife, then rinse it and cut it into pieces of any shape.

Pour clean drinking water into a saucepan, add coarse salt or rock salt, but not iodized, and boil the brine. During this time, peel one head of garlic and chop the cloves into plates.

Transfer the chopped garlic to the boiling brine.

Then put the pieces of bacon into the brine, bring to a boil and turn off the heat.

Place a flat plate and any load on the bacon, you can use a jar of water. Leave the lard in the brine until it cools completely. Then place the pan with lard in the refrigerator for 3 days. You can leave a small load on the lard.

After this time, remove the pieces of bacon from the brine and pat dry with a kitchen towel.

Chop the second peeled head of garlic in a garlic or chop into thin slices. Place pieces of bacon on plastic wrap and rub with chopped garlic and spices.