Delicious homemade lard with garlic has a delicious aroma and taste. It can be prepared for future use at home, using, for example, the salting method. Nothing special is needed for this - just observe the technology correctly.
To salt lard with garlic at home, prepare spices. For a kilogram of raw lard with skin, you will need four large spoons of salt, a head of garlic, a few leaves of laurel, a small spoonful of ground chili and caraway seeds, a couple of tablespoons of peppercorns and ground paprika. If you buy a bagged lard seasoning, you still have to take fresh garlic.
Before salting, wash and dry the bacon, cut a piece into two layers. Then it must be laid on a cutting board skin side down, with a knife cut the strips to a depth of 2-3 mm. Peel the garlic, cut into small pieces. Grind the bay leaf to crumbs. Mix the garlic with a couple of pinches of the leaf, rub the mixture into the cuts in the bacon. Combine the rest of the laurel crumbs with caraway seeds and half of the salt, sprinkle one of the pieces of bacon with the mixture. Sprinkle the second with the rest of the paprika and pepper salt.
Gently transfer the layers of bacon onto the spread foil. Wrap the pieces, being careful not to sprinkle the seasonings. Then refrigerate or freeze for two weeks.
Another simple recipe for salting lard with garlic.
Fold the prepared layers into a cup, sprinkle with seasonings, insert pieces of garlic into the cuts. Beforehand, sprinkle the bottom of the cup with seasonings and salt. Withstand the pork for a day at room temperature, then put it in the refrigerator for 3-4 days.
Do not be afraid to oversalt - the lard takes in only that amount of salt that is needed for preservation, and no more. To make the salting process more productive, place oppression on top.
