From the village handed over fat, in the evening already salted, the guests on proper nutrition ate it with bread.

Such a beautiful product as lard will cleanse your body of excess cholesterol, please the taste and do not affect the beauty of your figure, if, of course, know how to use it. And garlic And even at home it will turn into an interesting, almost meditative occupation.

Our recipe today will be useful to all lovers of delicious and hearty food. Why? Yes, because lard is a great snack, which is not ashamed to put on the table guests, cook for yourself a loved one and at the same time feel great. Even in its usual form, it looks appetizing, and after our way of pickling, it will be more and more difficult to break away from such a dish.

Salting lard with garlic Ingredients

1.5 kg of pork brisket with meat veins
1 liter of water
2 tbsp salt
3 bay leaves
0.5 tsp spicy pepper
15 mountain peppers.
0.5 tsp. cari
0.5 tsp hop-suneli
garlichead

Preparation

Salo must be taken fresh. Preferably with meat streaks. But if this does not happen in the market or in the supermarket, it is not a big deal. Our recipe will improve the taste of any piece of pork. For salting, you need to cut the lard into several smaller pieces. Make it all salty.
For marinade, we place salt, peppers and bay leaf in water. Now in the same container you need to lower pieces of fat. Bring the liquid to a boil. You can use your favorite burner and turn on the largest fire. This will make the process faster. After boiling, you need to remove the foam and press the fat preparing with a plate with a diameter slightly smaller than the container itself. Let the brine boil for another 15 minutes.
As 15 minutes pass, add crushed garlic, caries and hops-suneli to the brine. But nothing else should boil. Again press the fat in the solution with the same plate and let it cool. Then we send the whole thing to the refrigerator for 12 hours.

piabay
The predetermined time has passed and now the lard can be extracted. Someone likes to leave pepper peas and crushed garlic, someone does not like it. But the lard needs to be wiped a little from the remnants of the brine and laid out in banks. Again, the refrigerator is perfect for storage. We recommend not salting too much product for the first time, as it does not cost as long as we would like.

And yet, this fat is hard to spoil. First of all, because it is eaten very quickly. Cut into thin pieces, fragrant, delicious, so native. You can use it in the circle of close friends, and even more fun in noisy company. Men will definitely appreciate this dish with the highest scores.

You can put anything on one tray with our lard. Pickled onions, garlic, cut pod of hot pepper, mushrooms from a jar, fresh rye bread and so on. A foggy decanter of something stronger will also fit in. And what, soon winter, the batteries work somehow need to warm up? Good appetite and good mood. We hope you like our recipe.

Snacks Rassol Salo Salt Garlic