Delicate, aromatic and even fragrant, so cool, yes homemade, yes with garlic or pepper... Mmmmm! How delicious! It just melts in your mouth.
What's so special about him? After all, lard is almost 100% fat, which means it contains a huge amount of cholesterol. However, if you do not get carried away with lard and eat it in moderation, then there is no harm from it, but only one benefit.
Ingredients:
- fresh lard with good meat layers
- 5 glasses of water
- 1 cup coarse salt
For dry mix:
- 1 hour l. ground black pepper
- 1 hour l. paprika or seasoning mixtures with granulated garlic and herbs
- 1 hour l. chopped bay leaves
How to cook:
1. Boil water, dissolve salt in it, boil until it is completely dissolved. Then remove from heat and cool to room temperature.
2. In a bowl, combine a dry mixture of pepper, garlic (paprika) and bay leaf.
3. Cut the brisket or lard into convenient pieces. It can be washed, but after that it will be necessary to dry it thoroughly.
Important! Ribs and cartilage should be cut out before salting!
4. Dip the pieces of bacon first in the dry mixture, the spice should "stick" to it.
5. Put the bacon in a jar and pour over the cooled brine. Cover the jar with a lid, but not tightly or not completely. In winter, put it in a cool room, in summer it is still worth taking it to the basement or placing it in the refrigerator.
6. Salts are salted in this way for about 4-7 days.
Important! A 3 liter jar holds about two kilograms of bacon.
At the exit, there is such beauty and deliciousness.
Bon Appetit!
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