To make salty lard tasty and soft, you need to choose the right lard in the store. A good product should be without bristles, have a white or pale pink color. The best fat is from the back, it is supple and soft. The knife should go into it easily, like in butter. There are a lot of recipes for salting salmon - for every taste.
Pick your recipe
You will need
- - 1 kg of salted brisket or fat;
- - box;
- - parchment paper;
- - salt;
- - 1 head of garlic;
- - 1 liter of water;
- - onion peel;
- - Bay leaf;
- - black pepper peas.
Instruction manual
1
Take a clean box and cover it with parchment paper, leaving part of it hanging from the edges of the box, so that after stacking the fat with this paper you can cover it.
2
Pour a small layer of salt on the bottom of the box (over the paper).
3
Slice the pork belly or lard into small pieces.
4
Rub the pieces with salt and put in rows in a box, pouring each row with salt.
5
After filling the last row with salt, cover the lard with paper and set the load on top.
6
Put the box in a cold place for two weeks, after which the product can be consumed.
7
To make salty fat soft, it must be boiled in onion husks. To do this, put the husks of onions, bay leaf, pepper and pour water into the pan.
8
Bring the brine to a boil.
9
Put the lard in a pan so that it is all covered with brine, and boil for 15 minutes.
10
Remove the pan from the heat.
eleven
Leave the lard in brine for a day. Put the cooled pot in the refrigerator.
12
Remove the lard from the brine and allow the excess liquid to drain.
thirteen
Peel the garlic and pass it through a press.
14
Squeeze the finished fat liberally with garlic on all sides and put in the cold for a day. Bon Appetit!
note
Before salting, you can withstand lard in water for about twelve hours. So it will become even softer.
Useful advice
Slots remaining between pieces of fat, as well as between paper and fat, sprinkle with salt tightly. Store the finished product in a freezer.