Dry salting with caraway seeds and garlic
0
1445
Kitchen
Eastern European
Calorie content
900 kcal
Portions
8 port.
Cooking time
25 minutes
Proteins *
gr.
Fats *
99 gr.
Carbohydrates*
gr.
Cumin and garlic are perfect with lard. It is with these spices that most lard lovers associate the process of salting it. To get this delicious snack, you will need, first, to choose a quality piece of lard. The abdomen fits well. Secondly, we must use coarse salt, ordinary stone is great. Thirdly, we must be patient: the bacon should "lie down" in a mixture of salt and spices for at least three days. During this time, it will be fully salted.
Ingredients
Cooking process
Lard is well suited for salting, both with and without meat layers. It is important that the product is fresh, with a good odor, a uniform pleasant color and a soft skin. It is imperative to rinse the fat, clean it with a knife, if any, and dry it thoroughly. If the piece is large, we cut it into smaller pieces - this will make it more convenient to process, store and subsequently cut them.
Pour salt into a large bowl. We put pieces of bacon in the salt one by one and sprinkle them generously on all sides. Rub the salt into the surface of the bacon with our palms. After that, put the bacon in salt in any container: container, saucepan, bowl. We close the lid. We leave the dishes with bacon for three days at room temperature so that it is well salted.
After this time, we take out the bacon from the dishes and clean off the excess salt. It will be possible to see that the meat layers have darkened - this is normal. By the way, you can even wash the lard from excess salt, only then you need to wipe each piece dry. We wash and wipe the container in which the bacon was salted.
We return the bacon together with the spices into a clean, dry container. Be sure to close the lard with a lid so that the intense spicy aroma does not spread to other foods, and put the dishes in the refrigerator. Let the lard lie for several hours for cooling and flavoring, then cut into thin slices and serve.
Bon Appetit!