How to dry salt lard: the snack will be tasty and aromatic
Often, brine is used in the process of salting lard. But if you want to prepare a snack in a faster and easier way, then you should pay attention to the dry method.
The resulting lard is moderately salty and aromatic.
How to cook lard
You need to prepare a minimum of ingredients.
For 1 kilogram of lard you need to take a head of garlic, 250 grams of coarse salt, and a tablespoon of ground black pepper.
The lard should be cut into several pieces, in which small cuts should be left. Pieces of garlic should be placed there.
Then the main product should be rubbed with a mixture of pepper and salt.
After this, the lard should be placed in a glass or enamel container.
You need to sprinkle a little salt on the bottom, and sprinkle the remaining spices on top of the ingredient.
Then the lard needs to be covered with a lid and left for 24 hours at room temperature.
Afterwards, the product can be placed in the refrigerator for 3-7 days. After this time, the lard can be transferred to the freezer.
