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.
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.
