Homemade lard will no longer be bland and dry: the secrets of salting

09.02.2023 20:47

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.

Fat
Photo: © Belnovosti

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.

Author: Dmitry Bobrovich Internet resource editor