Dry salting lard with garlic and spices - how to properly salt lard using the dry method.

How to salt lard using the dry method.

And so, we begin the preparation with the fact that we will need to prepare a dry pickling mixture. To do this, you simply need to mix all the ingredients listed below.

Salting mixture for 1 kg of fresh lard:

• table salt (coarse) – 4 tbsp. false;
• black pepper (ground) – 1 tbsp. false;
• red pepper (hot) – ½ teaspoon;
• garlic - 1 medium sized head;
• dried spices (bay leaf, marjoram, cardamom, cumin, etc.) - quantity at your discretion.

After the pickling mixture is ready, fresh lard must be cut into long and flat pieces, the optimal thickness of which is no more than 5-6 centimeters. With such thickness of layers, it is better salted.

If you like your lard to smell like garlic, then before salting you can make cuts in it and stuff the pieces with chopped garlic cloves. But keep in mind that if you add garlic to lard, this preparation cannot be stored for long. Lard can be stored much longer without any additives.

There is one small but important rule for laying lard when salting using the dry method - we place the sliced ​​layers in such a way that in the salting container the skin is in contact with the skin, and the lard is in contact with lard. With this installation, our workpiece is better salted.

Salting must be done in non-oxidizing containers. First, you need to pour a layer of pickling mixture onto the bottom of the dish for salting lard; you can also put a few peas of allspice and a couple of chopped bay leaves on the bottom.

Then, place the chopped lard, one piece at a time, into a container and generously sprinkle each piece of lard with the pickling mixture. Between the layers of lard, you can also put an additional layer of spices - bay leaf, allspice.

Next, we need to leave the lard to salt out at room temperature for 24 hours, and after 24 hours, we put the workpiece in a cold place for 72-120 hours for further salting.

Ready salted lard should be stored wrapped in wax paper in the refrigerator.

Before serving our aromatic spicy lard, the pickling mixture should be washed off with water or simply scraped off with a knife, and the lard should be cut into appetizing slices.

For more information on how to dry salt lard with garlic and spices, see the video from the author alkofan1984.