Lard Salt by the Dry Method Recipe
Homemade lard, salted dry in a package or container. With garlic, pepper and juniper berries. The perfect match for a plate of hot borscht!
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Instructions
  1. I take black pepper with pink polka dots. It can only be black, or black plus fragrant. Pepper and juniper berries are crushed in a coffee grinder or spice mill
  2. Mix them with salt and sugar. Take coarse salt, not iodized. Not the sea.
  3. Chop the garlic with a knife.
  4. Cut the fat into convenient pieces (“at one time”). Roll in a mixture of salt, sugar and pepper, add garlic and mash the fat well in a bowl.
  5. Put everything in a bag or container (along with the remains of salt and garlic), leave it indoors overnight, then put it in the refrigerator for 3-5 days.
  6. Wrap each piece with plastic wrap and put it in the freezer. Delete 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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