Those who like to store lard frozen or covered with salt lose a lot, since it is difficult to come up with something better from it than a cold appetizer in brine. Be sure to prepare a couple of jars of this dish, and you will not regret anything.
Ingredients for 1 serving:
- any lard, preferably with a meat cut – 2 kg;
- water – 1 l;
- salt – 200 gr. (in winter you can use 150-180 degrees);
- garlic – 4-6 cloves;
- bay leaf – 2 leaves;
- allspice – 4 peas;
- black pepper – 8 peas.
Snack preparation process
First you need to prepare the brine. 1 liter of water is taken into the pan and 200 grams are added. salt. In winter you can add less - 150-180 g. The solution is brought to a boil.
While the brine is preparing, you need to cut the lard and put it in liter jars. The pieces are laid without tamping so that they can be evenly soaked in the marinade. With 2 kg of lard you get 2 cans of 1 liter each.
Add 2-3 cloves of garlic, a bay leaf, 2 allspice peas and 4 black peppercorns into each jar.
Then the jars are filled with brine and covered with a lid.
Before rolling, they need to be sterilized for 2 hours over low heat.
Rolled cans are placed for cooling with the lid down.
As soon as they cool down, they must be transferred to the cellar or refrigerator. Jellied meat should form inside the cold jars, which means everything is cooked correctly.
The lard can be eaten as soon as it cools down.
The appetizer is served cold.
