This fat will not leave anyone indifferent - it turns out delicious, aromatic, literally melts in your mouth. I highly recommend this recipe, it is simple, you only need to make the pickle, spend 5 minutes on it, no more.
Ingredients:
pork fat
salt
garlic
spices (pepper, bay leaf)
water
Attention: the proportions are indicated for 2 kg of lard. It is better to take lard with layers of meat - it will be tastier
We cut the fat into pieces of 5x5 cm approximately, rinse.
Let's prepare the brine. Pour 5 cups of water into a saucepan, add 1 cup of salt. Yes, there is just that much salt, the brine is very salty. As soon as it boils, boil for 1-2 minutes to dissolve the salt, then remove from the stove and cool.
We spread the pieces of bacon in a suitable container - containers or jars, shifting them with bay leaves. We put the fat loosely, it is not necessary to tamp it. Fill with cold brine, cover with lids, not airtight. We leave in a dark place for 3 days.
After that, we remove the bacon in the refrigerator for another 7 days. Then we take them out of the brine, wipe the pieces with napkins, rub with a mixture of peppers and chopped garlic.
Take pepper to taste, and 1 large head of garlic per 2 kg of lard takes me. The garlic must be chopped finely with a knife - it turns out that way it tastes best. Chop on a grater or press is not necessary, the garlic should be chunks, not "porridge".
The fat is ready, you can eat it right away. The appetizer turns out to be simply excellent! The rest can be put in the freezer, and then taken out piece by piece as needed.
Bon appetit my dears!
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