Dry salting of lard - a homemade recipe for dry salting lard.

How to salt lard using the dry method.

We begin the preparation by cutting the lard into large pieces so that they fit well into the container reserved for salting. Salt, ground pepper, garlic (pressed or crushed) and other selected seasonings are sprinkled onto the bottom of the selected container.

Next, lay out a layer of lard and sprinkle with the same dry pickling mixture as the bottom of the bowl or pan.

This is how several layers are worked until the reserves of the main ingredient are exhausted or the container is full.

Now you need to compact everything well, and place a lid or plate on top with any weight (a stone or a jar of water).

Next, you should place the workpiece in a dark place for 2-3 days. When the specified time has expired, you can take out the salted lard and rinse it under running water, but it is better to simply shake it off the salt. For further storage, the workpiece is placed in the refrigerator or simply left in the cold, if possible.A piece that has already begun to be used is saved by first wrapping it in a cotton cloth.

For thinner cutting, you can place the salted lard in the freezer for a couple of hours. For the table, you can simply cut it and sprinkle onion on top and/or lightly sprinkle with vinegar. This homemade lard is also convenient to add to potatoes when baking them in the oven.

For more details and a recipe for dry salting of lard, watch the video.