Lard in brine with garlic

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Try to choose lard with layers of meat, albeit small. The fat should be white, the skin is not hard. It is better to take coarse salt. You can add spices to your liking. The amount of ingredients for brine is calculated for 1 liter of water. Prepare a saucepan and a convenient container for lard.

2. Step 2:

   

   Rinse the selected fat thoroughly under running cold water and dry thoroughly. Cut the fat into large pieces. Put the water in a saucepan on the fire.

3. Step 3:

   

   Peel the garlic and cut into pieces. Put half of the chopped garlic on the bottom of the selected container. Put the chopped lard on the laid garlic. If the container is high and narrow, then the fat can be laid out in several layers, but each layer should be laid with chopped garlic. Thus, it turns out that the fat should be in garlic from above and from below.

4. Step 4:

   

   Add bay leaf, allspice and black pepper to boiling water, add salt. Turn off the water and stir until the salt crystals completely dissolve. The finished solution should be kept for 5 minutes. If the fat is very hard, then you can pour it immediately with this solution.

6. Step 5:

   

   Pour the lard in the container with hot brine, add the bay leaf and peppers there. The fat should be completely covered with brine. If it pops up, it is better to cover it with a plate and press down with something heavy. Close the container with a lid and leave at room temperature for 3 days. I kept the fat on the table for two days, and then put it in the refrigerator.

7. Step 6:

   

   After three days, open the container and drain all the brine. Get the fat, wipe it with paper towels. The finished lard is soft and fragrant, but it is not cut very neatly. Wrap each piece in plastic wrap and put it in the freezer for storage.

8. Step 7:

   

   Lard can be tasted after the salting time has expired, but it is difficult to cut and for more accurate cutting it is better to put it in the freezer. Frozen fat cuts easily into thin transparent pieces. This fat is perfect for hot first courses - it is delicious, fragrant and appetizing.