Many recipes for salting lard involve pre-cooking it. As a result, it turns out soft, but completely different from dry salting. The proposed recipe allows you to pickle it in brine without cooking, and get a soft skin and incredibly juicy lard.
Ingredients:
- Lard or brisket;
- garlic;
- salt;
- allspice;
- Bay leaf;
- peppercorns.
The process of salting lard in brine
To prepare the brine, you need to bring water to a boil. Its volume is taken in such a way as to fill the existing lard in the jars. Add 8 tbsp per 1 liter of water. salt.
Then bay leaf, allspice and peppercorns are added to taste.
The brine needs to be boiled for 5 minutes and cooled to room temperature.
The lard is washed and dried with paper towels. After this, it is cut into large pieces and placed in jars. There is no need to compact it so that the brine can flow under each piece.
Next, the garlic is cut into rings. A few slices should be set aside for brine.
Garlic and lard are placed alternately in layers in jars.
Now we catch bay leaves from the brine and distribute them into jars.Then grate the remaining garlic and add it to the cooled brine, after which we pour it into jars.
The lard filled with brine is covered with lids and left at room temperature for 2 days. Then it is placed in the refrigerator for another 3 days.
5 days after salting, the lard is caught from the brine and wiped with paper towels.
If desired, its taste can be diversified by rubbing some with dry adjika or black pepper.
If there is excess lard, then a couple of pieces can be wrapped in parchment paper and frozen.
The final result will exceed all expectations.
Watch the video
Boiled lard in a bag, awesome recipe - https://enn.washerhouse.com/4668-salo-varenoe-v-pakete-obaldennyj-recept.html
