How to salt lard at home

Have you ever tasted the delicious, melting fat in your mouth? To savor this aromatic snack, it is not necessary to buy a ready-made spike or brisket. Today. "Site" tell you, How quickly and tasty to salt the fat at home. After this recipe, no one will want to try a questionable store product.





How to quickly salt lard For this dish you will need lard with a layer of meat. In the people it is called pusanina, underarm. Salo is cooked in unsalted broth, which can be used further at your discretion. And if you add onion husks to the broth, lard will be a beautiful light brown color, as if smoked.





The ingredients

• 1 kg lard with meat layer
• 1-2 liters of water
• 25 peas of black pepper
• 10 cloves of garlic
• 4-5 bay leaves
• 2-3 tsp salt
• pinch
• fatty

Preparation

1. Pour water into the pan, add bay leaf and black pepper. Boil for 5 minutes.
2. Cut the fat into pieces, but don't cut through the skin. Put it in a boiling broth and cook for 20-40 minutes (depending on the thickness of lard and meat layer).
3. To determine readiness, cut the meat part with a knife. If the blood is not released during the puncture, the lard is ready.
   
   
   
   
4. While the lard is cooked, grind the garlic and mix it with salt and spices. The resulting sodium mixture bacon And put it in a bag or tray with a lid. Put the container in the refrigerator for at least a day.
5. After 24 hours, the fat in the mouth is ready. Bon appetit!
   
   
   
   

By the way, lard that has not undergone heat treatment is considered the most useful. And one of the most win-win ways is urinary salt lard. But pay attention, you can only eat raw lard of a domestic, healthy piglet.

For lovers of delicious and fragrant fat "Site" There is an original recipe for lard in brine. It can be prepared for the future and stored in a cool place for up to six months.

Did you like the recipe? Then tell your friends. How to quickly salt lard at home.