The Ukrainian hostess suggested the best way to salt lard in the brine

Many people do not suspect that home kitchen is often better than its counterparts, cooked in cafes or canteens. All because homemade dishes are prepared with soul and attention. Here, for example, how to salt lard in the brineSo it just melts in your mouth? You can't find that kind of good on the shelf.



But we can do it. We can roll up our sleeves and boldly (of course, sticking to the recipe) do business. This will require the best available ingredients. After all, your health and the health of loved ones can not be saved. It's good that our salad will not require any outlandish rats. Everything is familiar and very dear to us. We tell you what to do.



How to salt lard in the brine Ingredients

• fat
• 1 liter of water
• 1 tbsp salt
• 3 bay leaves
• 4 peppers with peas
• bow
• 4 teeth. garlic
• black pepper (chopped)

Preparation

1. Choose the right pieces of fat, cut them to the required size. It is not necessary to grind, but the more our snack has points of contact with brine, the more its taste will be richer and richer. We put the prepared bacon in a pan, and in the meantime, we are actually engaged in brine.
   
   
   
2. In a liter of pure water dissolve a glass of salt. There we add a bay leaf, pepper peas and one bulb. It needs to be cleaned beforehand. But not cut.
   
   
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3. Bring the brine to a boil on a low fire. Let him boil for a few minutes, and then pour the brine into the lard. It should be hot. Thus, the water will have time to take in all the flavoring additives, and the onion, for example, will not give the result unnecessary bitterness to the whole dish. You'll get what you need.
   
   
   
4. We collect a three-liter can of water for weight and put lard under the press for 4 days. It should be kept warm all the time. After this time, we take out a snack and rub it with rubbed garlic and fragrant pepper. We store it in the freezer and enjoy the best taste.
   
   
   

Among other things, lard is an excellent source of natural fats. It helps the body fight excess accumulation of fat. Yeah, as paradoxical as that sounds. So a small amount of salad at least once every couple of days will positively affect your appearance. Just don't overdo it!



And yet, for salting lard, we recommend using only glass containers. No plastic. Natural materials will not cause any harm to such a wonderful dish. It looks great even in a cool place. Salt and fat are preservatives, so lard will not spoil for a very long time.