Village life is impossible without simple, but so tasty and close to us products. There is no room for culinary excesses, long hours of vigil over the stove or hard-to-find ingredients. Everything should be elementary, but from this nothing is lost in the taste of the dishes, and it seems that it even becomes better. We are pleased to present a recipe for salted lard in brine, which will confirm this rustic axiom for you - the simpler the better!
- Preparation time: 3-4 days.
- Servings: 20.
Ingredients:
- - fresh lard – 1 kg;
- - water – 1 l;
- - salt – 1 glass;
- - garlic – 1 head;
- - ground red pepper and flakes - 1-2 tbsp.
Recipe for salting lard:
For this recipe, you can choose lard with meat layers. Since it will be salted in brine, the meat layers will not “harden” as is the case with dry salting, but will remain soft. Therefore, this recipe can be considered more than universal and suitable for both lard with meat inclusions and lard from a solid fat layer. Clean the fresh lard with a knife and wipe with a fresh towel or kitchen napkins, cut into pieces that will be convenient to place in the pan.
Now you need to prepare the brine for lard.Use your grandmother's old method of determining the correct proportion of salt in water - when the salt crystals are completely dissolved, a fresh egg floats to the surface. Bring the brine to a boil, remove from heat and cool completely.
Next, place the pieces of lard in the brine, and if the lard floats, place a saucer on top to submerge it under water. In this form, the lard should last from 2 to 5 days, depending on the width of your piece.
After salting, remove the prepared salted lard from the brine and blot it with napkins.
We cut each piece with several cuts deeply, but not reaching the skin a couple of centimeters. The distance between cuts is 1-2 cm.
Place garlic slices into the resulting slits.
We squeeze each piece tightly so that the slits with garlic stick together and the pieces form a single whole again.
Bread the lard in a mixture of ground powder and ground red pepper flakes on all sides.
In this form, we let the lard rest for another day in the room so that all the aromas and tastes “make friends” and penetrate as deeply as possible into the piece.
Then you can wrap it in paper or foil and put it in the freezer. So the wonderful salted lard “Country Style” is ready - bon appetit!
