Homemade lard will no longer be bland and dry: the secrets of salting
At first glance, it seems that salting lard is a simple task that even a beginner can handle.
However, in reality, a couple of wrong moves can ruin the product. No one will eat dry and bland lard.
Achieving the perfect result is easy. You just need to remember a few nuances that both experienced housewives and chefs always follow.
To make the lard juicy and tasty, you need to prepare a special broth for it. For 1 liter of brine you will need:
- salt – 200 g;
- garlic – 30 g;
- allspice;
- carnation.
Preparation
1. Pour water into a saucepan and mix all the ingredients, then place on the fire and bring to a boil.
2. When the brine has cooled, immerse the lard in it. Place the container with the product in the refrigerator for 5-7 days.
3. It is important not to make one common mistake that beginners make in the process. After adding salt, housewives leave the lard open. Because of this, it is not salted or soaked.
