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How to salt lard in the brine
Are you looking for the best option for salting lard? Congratulations, he's in front of you! Today. "Site" They will teach you how to make wet fat, or Belarusian with garlic. After salting, it turns out to be unusually tender and fragrant, even the skin is soft, chewed directly with the lips.
Salting of lard in brine To cook lard You'll need a minimum of effort and a good piece of any lard. Best underarms or thick fat with meat streaks.
Not everyone knows how to choose a quality meat product on the market. To choose a good fat, pay attention to some features. Buy lard in the market, there it can be tried and carefully considered. Give preference to the lard of a young pig, not a boar. Such fat will be without a characteristic smell and taste.
Check the product from all sides. Good lard should not be snow white, not gray, not yellowish, but slightly pink, without blood particles. Not sticky, not wet, not slippery.
Optimal thickness of 3-6 cm. Right on the market, check the lard for softness - it should be pierced without problems with a toothpick. Taste the lard. If you can chew a piece and there is no unpleasant aftertaste in your mouth, you can safely buy a product for pickling. Now let’s move on to the recipe.
The ingredients
Preparation
Salt lard can be dry way: abundantly rub the piece with salt and spices, lard will not take extra, and wrap in film. In 3 days, the fragrant spike will be ready!
Another recipe is "Five Minutes" lard. We cook for five minutes and eat in five minutes! It can be stored in the freezer or eaten in one evening. Salo is soft, skin is soft, taste indescribable.
Did you like the recipe? Then tell your friends. how to salt lard in the brine with spices and garlic!
Salting of lard in brine To cook lard You'll need a minimum of effort and a good piece of any lard. Best underarms or thick fat with meat streaks.
Not everyone knows how to choose a quality meat product on the market. To choose a good fat, pay attention to some features. Buy lard in the market, there it can be tried and carefully considered. Give preference to the lard of a young pig, not a boar. Such fat will be without a characteristic smell and taste.
Check the product from all sides. Good lard should not be snow white, not gray, not yellowish, but slightly pink, without blood particles. Not sticky, not wet, not slippery.
Optimal thickness of 3-6 cm. Right on the market, check the lard for softness - it should be pierced without problems with a toothpick. Taste the lard. If you can chew a piece and there is no unpleasant aftertaste in your mouth, you can safely buy a product for pickling. Now let’s move on to the recipe.
The ingredients
- 2 kg lard or underarm
- 1 liter of water
- 250g salt
- 2 heads of garlic
- 5 peas of sweet pepper
- 1 tsp black pepper peas
- 5-6 bay leaves
- 1 tbsp dry mustard seeds
- 2 inflorescences of cloves
Preparation
- Peel the garlic. Cut the big cloves in half, leave the small ones intact. Salo cut into pieces 5-10 cm wide.
- Pour the jar with boiling water and tamp it tightly with lard. Between the pieces put garlic and a few bay leaves.
- In the pan boil water and add to it salt, mustard, pepper, bay leaf and cloves. Cool the brine and pour the lard all the way up.
- Leave the lard for a day at room temperature. Then remove it in a cool place for further salting. In two weeks, an excellent snack is ready. Bon appetit!
Salt lard can be dry way: abundantly rub the piece with salt and spices, lard will not take extra, and wrap in film. In 3 days, the fragrant spike will be ready!
Another recipe is "Five Minutes" lard. We cook for five minutes and eat in five minutes! It can be stored in the freezer or eaten in one evening. Salo is soft, skin is soft, taste indescribable.
Did you like the recipe? Then tell your friends. how to salt lard in the brine with spices and garlic!
