Lard is a great appetizer that goes well with many dishes. It can be bought on the market already salted, or you can cook it yourself at home. In order to salt lard, not so many ingredients are required - just salt and spices. And if you use a special brine for its preparation, then such a product will simply melt in your mouth.
It is necessary
- - lard - 0.5 kg;
- - water - 1000 ml;
- - salt - 4 tbsp. l. with a slide;
- - garlic - 8-10 cloves;
- - bay leaves - 3-4 pcs.;
- - black peppercorns - 12-15 pcs.;
- - a glass jar or a small enamel saucepan.
Instructions
Step 1
The first step is to prepare the fat. To do this, use a knife to peel the skin. Then rinse the bacon in tap water and pat dry with paper towels. Cut it into medium-sized pieces with a side about 5 cm.
Step 2
To prepare the brine, take a liter of water (it should be warm), dip salt, bay leaf and black peppercorns into it. Mix everything together so that the salt is completely dissolved in the water. Bring the solution to a boil and simmer for about 4 minutes. Then remove from heat and cool to cool.
Step 3
When the brine has cooled, remove the husks from the garlic cloves and cut them into small pieces (you can also use a garlic press or grater).
Step 4
Now take a jar or saucepan (preferably an elongated shape). Sprinkle a small portion of the minced garlic over the bottom of the pan. Next, lay a few pieces of bacon so that the skin is at the bottom. Sprinkle the pieces with garlic on top, and then put the bacon again with the skin down. Then add the garlic again, and so on, until you run out of ingredients. In this case, the collection of the workpiece must necessarily end with the lard being sprinkled with garlic.
Step 5
Take the brine and remove the bay leaves from it, which need to be placed between the pieces of bacon. Now fill the workpiece with brine - it should completely cover the contents of the dishes. After that, cover the workpiece with a lid (you can also cover it with a plate or set oppression). And leave the lard in this way to pickle at room temperature for two days. And then put the dishes with lard in the brine in the refrigerator and keep for another 2-3 days.
Step 6
When the holding time comes to an end, the brine can be drained, and the lard can be dried, cut into pieces and served as a snack, for example, with borscht or roast. You can also mince it, add garlic with spices and make a pate. It is best to store such lard in the freezer, wrapped in parchment paper.
