Dry salting of lard with garlic and cumin - quick and tasty

My lard recipe is so versatile that I’m sure you’ll definitely use it. To create an unusually pleasant aroma for this preparation, I use not only garlic, but also caraway seeds. I often use them in various dishes, and I learned this from Estonians, since I lived in Estonia for some time. Cumin is the favorite spice of Estonians. They use it in pickling mushrooms, fish, meat, lard, vegetables and even fruits. And so, today I will tell you in detail how to dry salt lard with garlic and cumin at home, and a detailed recipe with step-by-step photos will help you make the preparation quickly and tasty.

What we need for dry salting lard:

• fresh lard;
• salt;
• caraway;
• garlic.

How to deliciously pickle lard with garlic and cumin

To begin with, we need to purchase good fresh lard, preferably with meat streaks and skin resined on straw. When you smell it, you will feel a pleasant aroma. As a rule, store-bought lard does not smell like that. Therefore, we give preference to market lard.

It is not recommended to wash lard before salting. It should only be scraped thoroughly with a knife on all sides, removing external contamination, if any.

Now, generously sprinkle the piece on all sides with coarse-medium salt. Do not skimp on salt; sprinkle thoroughly on all sides of the lard bars and on the skin side too. Place the pieces sprinkled with salt into enamel, glass or ceramic trays and cover with a lid.

Salting of lard should be done at room temperature for 3 days. This time is enough for the lard to be completely salted. After three days, the salted lard looks like in the photo.

Remove the lard and thoroughly remove the salt. You can even rinse it with water and dry it with a towel. Sprinkle the dried pieces with cumin.

To make tasty lard, garlic must be present. We cut the peeled garlic cloves into plates and generously cover the pieces of our workpiece on all sides. It is better to store such lard in enamel or glass containers. Therefore, we put the pieces with spices in a dry enamel tray and put them in the refrigerator.

I think you will like this dry salting of lard with garlic and cumin. This homemade salted lard recipe is very easy to prepare. If necessary, for longer storage, lard can be wrapped in foil or cling film and stored in the freezer. Delicious salted lard will not lose its qualities during such storage.

Now, at any time you can bake potatoes in the oven, take them out sauerkraut, cut salted lard with garlic and cumin into thin slices and enjoy the delicious combination of all products.

I hope you liked the quick dry salted lard recipe.