Of the two popular methods of salting lard - dry and in brine - it is difficult to choose and say which one is better.
The dry method is used more often due to its simplicity and speed. But the lard prepared in brine has a pleasantly different taste and texture.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how to act.
You will need:
- lard 1 kg;
- water 1 liter;
- salt 6-8 tbsp;
- bay leaf 4-5 pcs;
- garlic 5-6 cloves,
- pepper 10-12 peas.
How to cook
1. Cut the lard into pieces measuring 10 x 15 cm. Rinse in cool water and let dry.
2. Prepare the brine.
To do this, bring the water to a boil and add salt, bay leaf, pepper, cook for five minutes, turn off and let it brew.
3. Cut the garlic into slices and place it together with the lard into containers for pickling.
4. Pour the cooled brine over so that it completely covers the lard.
5. Close the container with a lid and leave for two days, then put the preparation in the refrigerator for a week.
Store the finished lard in the refrigerator. Enjoy your meal!
Expert: Julia Arkhipova
