If you buy fresh lard at the market or in a store, you should not focus on huge layers that will require three-liter jars of brine. A compact liter jar will not take up much space in the refrigerator, and small pieces of lard can be prepared differently each time. The proportions of salt and water will remain the same, and the set of spices allows for arbitrary combinations of ingredients and the introduction of new seasonings. Salty spicy lard will bring real benefits to the body if you adhere to the principles of moderation: two or three slices are enough for one person for a daily diet. Along with lard, you should serve whole grain or rye bread, vegetables, and herbs.
Products:
- lard – 600 g,
- water – 1 l,
- salt – 150 g,
- garlic – 4 pcs.,
- bay leaves – 2 pcs.,
- hot red pepper – 1/3 pcs.,
- sweet peas – 6 pcs.,
- black peas – 6 pcs.,
- ground black pepper – 1 tsp.
Sequence of salting lard in cold brine
1. In brine, the salty taste is distributed evenly throughout the entire piece of lard. With dry salting, the edges of the lard will be saltier than the middle. You need to salt small pieces of lard with thin processed skin and meat inserts in jars.
2. The lard is washed with water at room temperature, the skin is lightly scraped with a knife.
3.Lard is cut into pieces of arbitrary size. The main thing is that they can comfortably fit into the bank.
4. Place the lard in a clean liter jar. The pieces are not squeezed or compacted, ensuring free access to the brine for each slice.
5. Measure out 150 grams of salt. This corresponds to six tablespoons - without a slide. Pour salt into a small saucepan.
6. Place bay leaves and two types of spicy peas in a pan.
7. Pour a liter of water, boil the brine for 5 minutes over medium heat.
8. Bay leaves are removed from the brine, the peas are left. The lard is poured with brine, cooled to room temperature. Spices will give the brine a slight yellowish tint, but this will not affect the color of the lard.
9. The neck of the jar is not completely covered with cling film; a quarter of the neck remains open. The lard is infused in brine for 4 days: 2 days on the kitchen table, 2 days in the refrigerator. When the jar is placed in the refrigerator, the neck is completely covered with film.
10. Since it is now fashionable to reduce the salinity of any food as much as possible, each piece of lard is kept under running water for a minute or two.
11. Before breading in spices, the lard is thoroughly blotted, changing paper towels.
12. Pass the garlic through a press, finely chop the red pepper, measure out the required amount of ground black pepper.
13. The sides of the lard are coated with black pepper. And red pepper and garlic are placed mainly on top.
14. Pieces of prepared lard are wrapped in foil and kept in the freezer for two days. Brined lard is cut beautifully only after complete freezing.
15. Although only a third of a dry red pepper was used for sprinkling, the lard will be spicy.This lard goes well with traditional side dishes - crumbly buckwheat porridge, baked potatoes.
