Salting lard without cooking so that its skin becomes soft is not at all easy, especially with dry salting. This can be achieved most easily and quickly by soaking. Try this recipe that prepares the brine in just 5 minutes. Lard soaked in it will be soft and salted through and through in just 4 days.
Ingredients:
- lard with a slot - 1.5 kg;
- garlic – 10-12 cloves;
- water – 1 l;
- salt – 8 tbsp;
- bay leaf – 3-4 pcs.;
- black peppercorns – 4-5 pcs.;
- allspice peas – 4-5 pcs.
Lard salting process
1 liter of water is taken into the pan. Salt, bay leaf and pepper are added to it according to the recipe. Everything is mixed, brought to a boil and then cooked for another 3-4 minutes so that the spices impart flavor to the brine.
The hot brine needs to be cooled. While it is cooling, you need to wash the lard, if necessary, scrape its skin with a knife so that it is white and clean. Then it is cut into large pieces.
Next, you need to cut 10-12 cloves of garlic into thin slices.
A little garlic is thrown into the bottom of a 2 liter jar, and a couple of pieces of lard are laid out on top of it, skin side down. Alternating layers, the entire jar is filled.
Bay leaves and peppers are transferred from cold brine to a jar. Then it is poured so as to completely cover the lard.
The jar is closed with a lid and left at room temperature for 2 days, then moved to the refrigerator for another 2 days.
After soaking in brine, the lard is removed, dried with paper towels and wrapped in foil or parchment paper.
Some of it is left in the refrigerator, and the excess is frozen. Later, after defrosting, it will be as tasty as freshly from the brine.
