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Cold salting lard in brine

0
2706
Kitchen Eastern European
Calorie content 770 kcal
Portions 15 port.
Cooking time 13 h.
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
Cold salting lard in brine
Content

If you properly salt lard, and even with meat layers, you will get a soft and aromatic snack. The taste of such lard cannot be compared with store-bought lard, so many people prefer to salt lard with their own hands and according to their favorite recipes. You are offered another interesting and simple recipe for cold salting lard with garlic. The salt solution is strong enough, but it will not take excess fat, such is its property.

Ingredients

Cooking process

step 1 out of 5
Rinse the salting lard according to this recipe under cold water, scrape the skin with a knife and then dry it well with napkins.
step 2 out of 5
Then cut the bacon into longitudinal pieces up to 3 cm thick.
step 3 out of 5
Dissolve the amount of salt specified in the recipe in clean drinking water. You can warm up the water a little. Transfer the chopped bacon to a bowl for salting and completely fill with a slightly warmed brine.
step 4 out of 5
Put bay leaves in the brine, add dried herbs and peeled chives, chopped into halves. Do not spare spices, it will only taste better. Mix the spice brine well. Then cover the dishes with a tight lid and refrigerate for 12 hours.
step 5 out of 5
After this time, the bacon will be salted and saturated with the aroma of spices. Remove the pieces of lard from the brine, sprinkle with the spices of your choice, cut into thin slices and serve.

Bon Appetit!

 

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