Lard is a not so harmful product; when consumed in moderation, this source of cholesterol takes an active part in metabolism and in the regulation of hormonal activity.
When consuming lard with alcohol, alcohol actively breaks down fat into water and carbohydrates, so a slice of black bread smeared with mustard, a leaf of lettuce, a slice of bacon and a glass of vodka is a full-fledged dinner in terms of calorie content, the most important thing is not to overdo it!
For salting, lard must be carefully selected. The most ideal lard for salting should be snow-white, with a thin pink layer of meat on the bottom and thin skin on top. A variety of herbs and spices work in addition to this tidbit, but garlic is the most suitable.
- fat - 1 kg;
- salt - 4-5 tablespoons;
- water - 1 liter;
- black pepper - 1 tablespoon;
- garlic - 4-5 large cloves.
Preparation
The water is boiled and salt is added to it, after which it is allowed to cool. Carefully pierce the entire surface of the bacon and put garlic, previously cut into thin plates, into the resulting holes.
Put the bacon in a jar and fill it with the previously prepared brine. Salt is salted for the first two days at room temperature, after which it is removed for a couple of days in the refrigerator. Salted bacon is wiped off with paper napkins and served at the table. Store the finished product packed in several sheets of foil.
