How to properly salt lard so that it simply melts in your mouth

04.01.2023 06:20
Updated: 13.04.2023 06:09

We suggest you find out how to salt lard correctly.

A three-liter jar, enamel saucepan or plastic container is suitable for pickling.

Do not wash the lard under any circumstances. Arm yourself with a kitchen knife and scrape the lard off from all sides, removing everything that has stuck to it.

Lard is an environmentally friendly, natural product that can be stored for a very long time without any problems.

It preserves all the useful things that stimulate the brain and heart, and most importantly, it contains vitamins A and D.

Fat
Photo: © Belnovosti

Ingredients

  • Fresh lard - 2.5 kg.
  • Dill greens - 100 g.
  • Allspice peas - 10 pcs.
  • Head of garlic - 1 pc.
  • Ground red pepper - 1.5 teaspoons.
  • Rock salt - 6 tablespoons.
  • Filtered water - 2 liters.
  • Ground black pepper - 1.5 teaspoons.
  • Bay leaf - 1 pc.

Method of preparation

Chop the dill and cut the garlic cloves into small pieces.

Divide the salt equally and set aside 1 teaspoon of black pepper.

Mix chopped dill with garlic, salt and all types of ground pepper in a deep bowl.

Cut the lard into thin strips, 3 cm wide, and place it in a container, layering it with the prepared spice mixture.

To make the brine, pour water into a container, add bay leaf, allspice, ground black pepper and half of the salt.

Mix everything well and bring to a boil over heat and cool.

Pour the brine over the lard in containers, close tightly and place in the refrigerator for a week.

Author: Elena Gutyro Internet resource editor

Content
  1. Ingredients
  2. Method of preparation