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Print Recipe
 Lard Original Salting Recipe
I have two favorite ways of salting lard. I posted them here. But they are increasingly suitable for cooking thick fat without layers of meat or when there is very little meat.
Course Snacks Ideas
Cuisine Ukrainian
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine Ukrainian
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. The fat turns out to be dried, and the layers of meat remain bright red, which usually does not happen with traditional dry salting.
    The fat turns out to be dried, and the layers of meat remain bright red, which usually does not happen with traditional dry salting.
  2. And so, we take pork fat. Now I have two more in the process of salting. If you have a bigger piece, I advise you to cut it into such relatively thin slices, about 5 cm each.
    And so, we take pork fat. Now I have two more in the process of salting. If you have a bigger piece, I advise you to cut it into such relatively thin slices, about 5 cm each.
  3. Peel the garlic. Approximately 2-3 cloves are cut into plates.
    Peel the garlic. Approximately 2-3 cloves are cut into plates.
  4. Make incisions in the fat and add garlic plates.
    Make incisions in the fat and add garlic plates.
  5. First, roll the fat in black pepper.
    First, roll the fat in black pepper.
  6. Then sprinkle with chili flakes.
    Then sprinkle with chili flakes.
  7. Chop the remaining garlic with a knife.
    Chop the remaining garlic with a knife.
  8. At the bottom of the mold, where we will salt the fat, we pour a layer of salt. Of course, it's ideal to take a plastic container with a lid.
    At the bottom of the mold, where we will salt the fat, we pour a layer of salt. Of course, it's ideal to take a plastic container with a lid.
  9. Spread our prepared pork fat on salt.
    Spread our prepared pork fat on salt.
  10. Sprinkle chopped garlic on top.
    Sprinkle chopped garlic on top.
  11. On garlic - bay leaf, broken into pieces. I insist that this must be violated. So he will give more of his fragrance.
    On garlic - bay leaf, broken into pieces. I insist that this must be violated. So he will give more of his fragrance.
  12. Sprinkle everything with salt. I indicated the amount of salt in the ingredients as "a lot", because the total amount depends on the size of the piece of podcherevka and capacity. Or rather, from the remaining free space in the container. The podcherevok will take exactly as much salt as necessary. And it will turn out moderately salty.
    Sprinkle everything with salt. I indicated the amount of salt in the ingredients as "a lot", because the total amount depends on the size of the piece of podcherevka and capacity. Or rather, from the remaining free space in the container. The podcherevok will take exactly as much salt as necessary. And it will turn out moderately salty.
  13. Cover with a lid or tighten with cling film and put in the freezer for a week.
    Cover with a lid or tighten with cling film and put in the freezer for a week.
  14. After a week, we send it to the refrigerator for a day for defrosting.
    After a week, we send it to the refrigerator for a day for defrosting.
  15. Clean the finished salted lard from salt and lightly, without fanaticism, so as not to wash off the spices, rinse with water. Dry with paper towels.
    Clean the finished salted lard from salt and lightly, without fanaticism, so as not to wash off the spices, rinse 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 turned out very tasty. There is not much sharpness and sharpness left, but the aroma remains. I highly recommend it! And the meat, as I have already written, turns out to be dried.
    Separately, I want to say about garlic in lard. It turned out very tasty. There is not much sharpness and sharpness left, but the aroma remains. I highly recommend it! And the meat, as I have already written, turns out to be dried.
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