The fat contains a large amount of essential fatty acids for the body, they are necessary for the normal functioning of the heart and for the construction of cell membranes. Since this is a very high-calorie product, it is recommended to use it in small quantities, combined with vegetables. Try hot salting.
It is necessary
- - 1 kg of lard;
- - 1, 5 cups of salt;
- - 1.5 liters of water;
- - garlic;
- - spices;
- - onion and garlic husks;
- - Bay leaf.
Instructions
Step 1
For salting, take high-quality fresh lard that has a brand. It means that the product has passed the sanitary inspection. This way you can reduce the risk of purchasing low-quality lard, infected with parasites. Fresh product, suitable for pickling, should be white or pale pink, have thin and soft skin. Lard with a thick skin after salting will be tough, it is better to use such a product for frying.
Step 2
Check the freshness of the product with a match: if it freely enters the fat, then it is fresh. Do not buy lard with a grayish or yellowish tinge, this is a stale product. Soften the lard before salting by soaking it in water for 12 hours.
Step 3
Take a wide saucepan, a piece of bacon should fit in it entirely. Pour salt into it. Add a mixture of red and black peppers, some dry adjika, bay leaf and onion peel.
Step 4
Pour water into a saucepan and put on fire. As soon as the water boils, dip a piece of bacon in it and cook for 3-5 minutes. Remove the pan from heat. Leave the bacon for a day in brine at room temperature. After a day, remove it from the brine and let the water drain. Wipe off the bacon with a piece of cloth or paper towel.
Step 5
Cut the garlic into slices and pass them through a press, set the small cloves aside. Mix it with salt, pepper and dill. Make punctures in a piece of bacon with a knife, put small cloves of garlic in them. Rub the lard with a mixture of garlic, pepper and salt. Wrap it in paper and towel and put it in the refrigerator for 24 hours.
