For home salting of lard, the dry option is more often used, when the preparation is simmered for several days in a mixture of salt, seasonings and spices with garlic.
Nobody says that lard is tasteless, but sometimes you just want something new.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to salt lard using the hot method.
You will need:
- lard (with layers) - 1 kg;
- water - 1.5 l;
- black pepper - 15-20 peas;
- bay leaf - 5 pieces;
- salt - 4 tbsp;
- sugar - 2 tbsp;
- garlic - 1 head.
How to cook
1. Add peppercorns, bay leaf, salt and sugar to a saucepan with water and bring to a boil.
2. Peel and slice the garlic, and when the water boils, add it to the brine.
3. After two minutes, turn off the heat and place the lard in the hot brine.
4. Leave the preparation at room temperature, and when the brine has cooled, put it in the refrigerator for 5 days.
The finished lard can be stored in the freezer without brine or in brine in jars. The lard is guaranteed to be soft, juicy and tastier than usual.
Previously we talked about how to choose oil for frying .
