Salted lard in brine turns out to be very tender and aromatic. Such lard can be stored for quite a long time, more than a year. This is the main advantage of this method of preparing a product loved by many. The recipe for pickling lard is quite simple and will not be difficult even for a novice cook.
It is necessary
-
- lard - 1.5 kg;
- coarse salt - 150 g;
- water 1, 5 l;
- Bay leaf;
- black peppercorns;
- garlic.
Instructions
Step 1
In order for the lard to be tasty, special attention must be paid to the quality of the raw product. Choose a piece of bacon with a well-peeled skin. If it is thin, slightly yellowish or pink, then the output will be a soft and tasty product. The dark shade of the skin indicates that the fat is taken from an old animal.
Step 2
Prepare bacon at least 2.5 cm thick on the side or back of the carcass. Its color should be white or pale pink. It is desirable that the selected piece has small layers of meat. Naturally, the lard should only come from healthy pigs.
Step 3
Cut the bacon into plates and cut them to skin. Put chopped garlic mixed with bay leaf and black pepper into the resulting cuts. Place the bacon in a prepared, clean dish.
Step 4
Prepare the brine. To do this, take boiled water without foreign taste and smell (it is better if it is filtered). Dissolve salt in hot water. Strain the prepared brine through a thick cloth. This will help get rid of foreign inclusions that are always present in coarse salt.
Step 5
Pour the prepared brine over the bacon so that it completely covers the pieces. Place the dishes with pickled bacon in a cool, dark place. The optimum temperature for salting and further storage is 2-4̊С.
After a week, the bacon is ready for use. Remove it from the brine and pat dry with a napkin before serving.
