An old and unusual method of salting, thanks to which the lard turns out very tasty, but at the same time it is easy to prepare.
Many housewives, having tried this option, prepare lard only this way - they don’t want to go back to the old method.
Products:
- lard – 1 kg;
- salt;
- onion peel – 2 handfuls;
- garlic – 2 heads.
Preparation
1. Cut the lard into pieces weighing 150-200 grams.
2. Cut the garlic with the skin on.
3. Pour water into the cauldron and add salt – 2-3 tbsp. per 1 liter of water. The lard will not be too salty, everything will be in moderation.
4. Bring the water to a boil and add the onion peel, which should first be washed under running water. You can also add peppercorns and bay leaf.
5. Boil for 10-15 minutes, then add the lard and garlic into the water. Cook for another 30 minutes, then turn off the heat and leave the lard in the brine for 1-2 days.
6. After the specified time, remove the product from the brine and dry.
