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Lard Salt by the Dry Method Recipe
Homemade lard, salted dry in a package or container. With garlic, pepper and juniper berries. The perfect pair to a plate of hot borscht!
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Pepper I take a black and pink polka dots. Can be only black, or black plus fragrant.Pepper and juniper berries grind in a coffee grinder or spice mill
    Pepper I take a black and pink polka dots. Can be only black, or black plus fragrant.Pepper and juniper berries grind in a coffee grinder or spice mill
  2. Mix them with salt and sugar.Take a large salt, not iodized. Not the sea.
    Mix them with salt and sugar.Take a large salt, not iodized. Not the sea.
  3. Chop the garlic with a knife.
    Chop the garlic with a knife.
  4. Fat cut into convenient pieces ("once"). Roll in the salt, sugar and pepper mixture, add the garlic and massage the lard well in a bowl.
    Fat cut into convenient pieces ("once"). Roll in the salt, sugar and pepper mixture, add the garlic and massage the lard well in a bowl.
  5. Put everything in a bag or container (together with the remnants of salt and garlic), leave in the room overnight, then put in the refrigerator for 3-5 days.
    Put everything in a bag or container (together with the remnants of salt and garlic), leave in the room overnight, then put in the refrigerator for 3-5 days.
  6. Wrap each piece with plastic wrap and put it in the freezer. Remove as needed. Stored in the freezer for up to six months. When serving, scrape off the remaining salt with a knife and cut into thin slices.
    Wrap each piece with plastic wrap and put it in the freezer. Remove as needed. Stored in the freezer for up to six months.
When serving, scrape off the remaining salt with a knife and cut into thin slices.

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