Salted lard is one of the most popular products among the Slavic population. There is an impressive amount of various recipes for its preparation, which allow you to get a certain softness, taste and smell. In this case, the most interesting recipe is the one that tells how to salt the lard at home, using a brine for this.
Ingredients
To prepare the dish you will need:
- Bay leaf;
- pork fat - 1 kg;
- allspice;
- garlic;
- black pepper;
- ground paprika;
- salt.
Fat selection
There are many different ways to select this product. However, experts strongly recommend purchasing it from trusted people and pay attention to the seals that the sanitary service puts on the carcass of the animal. At the same time, some instructions telling how to salt lard at home, it is advised to take it with a small layer of meat, as it turns out so much tastier. This option is perfect for this recipe, because the product will be flavored with boiling water, which means that all the bacteria that are in the meat (because of its density does not contain many parasites and some microbes in the fat) will be destroyed.
Preparation
Some recipes that tell you how to salt the lard at home recommend cutting it into small pieces without damaging the skins. However, in this case, it is necessary to completely cut the entire piece into equal parts the size of a matchbox. It is also necessary to prepare a mixture of black pepper and salt. Then, using a kitchen knife, crush a few cloves of garlic, which are then finely chopped and added to the mixture.
Pickling
There are recipes that explain how to salt lard at home, and are advised to put the mixture together with pieces in a bottle into which water will then be poured. However, it is best to first rub each cube thoroughly and only then send it into a clean bottle. There you should add a little allspice, and then throw a bay leaf.
When choosing a method of salting homemade lard, it is best to use the boiling water method. So you can kill germs and give the product extra softness. Therefore, gradually add boiling water to the bottle and add a few more large spoons of salt. In this state, it should stand for three days in the heat with the lid open.
Treatment
In order to properly salt the lard in Ukrainian, red pepper is used at this stage. However, not everyone likes its taste, and this leads to the replacement of hot spices with paprika. It must be poured into a small saucer or plate. Then, each piece of lard from the bottle should be rolled in paprika until a red crust forms. In this form, it must be wrapped in parchment paper and placed in the refrigerator, where it will be stored until serving.
To the table
Serve this fat as an appetizer along with brown bread. Vodka is considered the most popular drink for this dish, but real connoisseurs of this product do without it. Enjoy your meal!