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Print Recipe
Lard Original Salting Recipe
I have two favorite ways of salting fat. I posted them here. But they are increasingly suitable for thick fat without layers of meat, or that there is very little meat.
Course Snacks
Cuisine Ukrainian
Cook Time 120 minutes
Servings
Ingredients
Course Snacks
Cuisine Ukrainian
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. The lard comes out as if dried, and the layers of meat remain bright red, which usually does not happen with traditional dry salting.
    The lard comes out as if dried, and the layers of meat remain bright red, which usually does not happen with traditional dry salting.
  2. And so, we take lard. Now I have two more in the process of salting. If You have a larger piece, I advise you to cut it into such relatively thin ones, about 5 cm.
    And so, we take lard. Now I have two more in the process of salting. If You have a larger piece, I advise you to cut it into such relatively thin ones, about 5 cm.
  3. Peel the garlic. Approximately 2-3 cloves are cut with plates.
    Peel the garlic. Approximately 2-3 cloves are cut with plates.
  4. Make cuts in lard and add plates of garlic.
    Make cuts in lard and add plates of garlic.
  5. Roll the lard first in black pepper.
    Roll the lard first in black pepper.
  6. Then in chili flakes.
    Then in chili flakes.
  7. Chop the remaining garlic with a knife.
    Chop the remaining garlic with a knife.
  8. At the bottom of the form, where we will salt the fat, pour a layer of salt. Of course, it is ideal to take a plastic container with a lid.
    At the bottom of the form, where we will salt the fat, pour a layer of salt. Of course, it is ideal to take a plastic container with a lid.
  9. Spread our prepared lard on the salt.
    Spread our prepared lard on the salt.
  10. Top with chopped garlic.
    Top with chopped garlic.
  11. On garlic-a Bay leaf broken into pieces. I insist that it should be broken. So it will give more of its flavor.
    On garlic-a Bay leaf broken into pieces. I insist that it should be broken. So it will give more of its flavor.
  12. Cover everything with salt. I specified the amount of salt in the ingredients as "a lot", because the total amount depends on the size of the piece of podcherevka and the container. Or rather, from the remaining free space in the container. Podcherevok will take exactly as much salt as necessary. And it will come out moderately salty.
    Cover everything with salt. I specified the amount of salt in the ingredients as "a lot", because the total amount depends on the size of the piece of podcherevka and the container. Or rather, from the remaining free space in the container. Podcherevok will take exactly as much salt as necessary. And it will come out moderately salty.
  13. Cover with a lid or tighten with food wrap and send to the freezer for a week.
    Cover with a lid or tighten with food wrap and send to the freezer for a week.
  14. After a week, we send it to the refrigerator for a day to defrost.
    After a week, we send it to the refrigerator for a day to defrost.
  15. Ready salted lard remove from the salt and lightly, without fanaticism, so as not to wash off the spices, wash with water. Dry with paper towels.
    Ready salted lard remove from the salt and lightly, without fanaticism, so as not to wash off the spices, wash with water. Dry with paper towels.
  16. And you can enjoy it! Just look at this cut!
    And you can enjoy it! Just look at this cut!
  17. To be honest, I was afraid that with such salting, the skin would come out hard. But no! It remained soft and very tasty!
    To be honest, I was afraid that with such salting, the skin would come out hard. But no! It remained soft and very tasty!
  18. Separately, I want to say about garlic in lard. It came out very tasty. The sharpness and sharpness left a little, but the aroma remained. Highly recommended! And the meat, as I have already written, comes out as jerky.
    Separately, I want to say about garlic in lard. It came out very tasty. The sharpness and sharpness left a little, but the aroma remained. Highly recommended! And the meat, as I have already written, comes out as jerky.

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