Most housewives prefer to salt lard using the dry salting method, but the second option - in brine, or, as it is also called, "boiled lard", is no worse.
Here is the easiest and fastest recipe.
To prepare you will need:
- 500 g of lard (brisket will also do);
- 100 g coarse salt;
- 1 tbsp black pepper;
- 1 tbsp red pepper;
- 4 cloves of garlic;
- 2-3 bay leaves;
- spices to taste.
How to cook
There is no need to cut the lard too finely. Only large pieces are cut or, when ready, they are cut for ease of storage.
The spices are first mixed together, then the brisket is rubbed with this mixture and left for 4-5 hours.
The piece is then placed in a baking sleeve, which must be tightly and hermetically sealed.
The preparation must be placed in a saucepan with cold water, put on the fire and cooked for 1.5-2 hours.
When ready, the lard is cooled, cut for easy storage and placed in the freezer for 12 hours.
The lard disappears, and very quickly, both with just bread and with boiled potatoes.
Bon appetit!
