Salted lard in brine or salting lard in brine - a recipe for salting lard in brine.
Salting lard has many recipes and methods. We suggest you master this recipe and try cooking lard in brine. The preparation turns out to be very tender and juicy, because it is prepared using the wet salting method.
Don't think that brine is something scary. This is just what they call saline solution in the Turkic language. Now let's just move on to the recipe.
How to cook brine.
Take one large faceted glass of table salt and add it to water, which will require 1.7 of the same glass. Cook the brine from salt and water and let it cool to 18-20°C.
While the brine is cooling, place fresh lard in jars, cut into medium pieces - each weighing 100-150 grams.
Distribute the spices between the pieces of the workpiece: bay leaf (3 pcs.), peppercorns (5 pcs.), peeled garlic cloves (2 pcs.). Place the indicated amount of spices in one 1 liter jar.
Pour the cooled brine over the lard with spices - the brine above the lard should be 1 cm higher.
To prevent the lard from suffocating, do not cover the jars with lids - it is better to tie them with thick cotton cloth. Leave the jars of lard on the kitchen counter at room temperature for one week. This time is enough for the lard to salt well. After a week, move the jars to the refrigerator.
The good thing about cooking lard in brine is that it does not age at all, does not go bitter or change color.It can sit in the refrigerator for quite a long time. Therefore, you can immediately make the workpiece in large quantities. This is the advantage and secret of this recipe for preparing lard.
See video: How to pickle lard in brine and with garlic.
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