Salted lard is a natural and very satisfying delicacy that is very popular in our country. Salting lard at home can be very easy using a simple recipe.
- 1 kg of high-quality lard (it is possible with meat streaks, it’s even tastier)
- 1/3 cup salt (preferably rock salt)
- a few bay leaves
- a pinch of red pepper
- a tablespoon of black pepper
- a few peas of allspice
- garlic to taste (without garlic)
1. If a piece of bacon is too large, it is better to cut it into several pieces, so the bacon will be salted faster.
2. At the bottom of a plastic, ceramic or glass dish, you need to put half of all the spices and break a few bay leaves. Pour a couple of tablespoons of salt there. Garlic can be placed in the slots in the lard or simply added to the pickling mixture for flavor.
3. Put the pieces of bacon on the salted mixture, and pour the remaining spices and salt on top. Each piece of bacon should be generously coated with salt and spices.
4. The first day the fat should be kept at room temperature. Then it must be placed in the refrigerator for about another day.
5. After the lard is ready, you need to remove excess spices and salt from it.
6. Pieces of bacon can be safely stored in the freezer, taking out as needed.
Homemade bacon tastes great and is also much healthier than a similar product from the store.
