Lard is a wonderful tasty product. But few people know that there are a great many ways of salting bacon. Particularly distinguished among them is the "ladies'" salting in brine, lard turns out to be delicate in taste and can be stored for a long time.
It is necessary
-
- Fat
- Water
- Salt
- Spices (black and allspice
- Bay leaf
- caraway
- anise
- cardamom
- coriander)
- Garlic
Instructions
Step 1
To prepare the brine, we need a saucepan, water, salt, garlic and black pepper.
1, 7 glasses of water are poured into a saucepan, then 1 glass of table salt is poured and the brine is boiled for 10 minutes. Then the brine is cooled to room temperature.
Step 2
While the brine is boiling, the garlic is peeled and divided into cloves. Five cloves will be enough. It is best to crush each clove with a knife.
Step 3
It is also better to crush the spices, but not with a knife, but between two teaspoons, after putting the peas in a napkin so that the pepper does not scatter around the kitchen.
Step 4
Next, garlic, crushed spices are placed in cooled salted water, and the ingredients are mixed in the brine.
Step 5
Lard in brine is most conveniently salted in a glass jar. Therefore, pre-cut pieces of bacon are folded into a jar and filled with prepared brine. Salting lard should take place in a cold place, so the jar should be in the refrigerator for at least a week. But it is better not to close the lid tightly, the fat should "breathe".
Step 6
After the lard is salted, it is taken out, dried, sprinkled with spices of your choice and stored in the freezer for a very long time.
