Garlic lard in brine

Step-by-step cooking

1. Step 1:

   

   First of all, pour 1L of water into a saucepan and put it on fire

2. Step 2:

   

   2. Now pour 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the heat. Put the pan in a place to cool.

3. Step 3:

   

   Now we proceed to the cutting of fat.If you will use other dishes for salting, then cut the fat so that it fits completely into your container, and you can press it with something on top.Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After that, add 5-6 dried bay leaves.

4. Step 4:

   

   5. Place the fat in a jar or in the container in which it will be salted. If it is a bowl or a saucepan, then the fat must be pressed down so that it is completely covered with brine. To do this, you can use a plate on top of which to put a jar or a bottle of water.Evenly distribute the pieces of bay leaves between the pieces of lard and cover the peas with fragrant and bitter pepper.

5. Step 5:

   

   When the brine that we put to cool reaches about 30-40C, pour it over the fat.

7. Step 6:

   

   Now, if the lard is salted in a bowl or saucepan, set the pressure, if in a jar, then just cover it with a lid, but do not completely close it. In this form, it must be put for 1-2 days in a dark place with room temperature. Then, still without closing the lid, put the fat in the refrigerator for a couple of days.

8. Step 7:

   

   After salting, remove the fat from the refrigerator. Then you need to pull it out of the jar (saucepan or bowl), and blot it with paper napkins from excess moisture

9. Step 8:

   

   Now, if desired, you can rub the fat with some seasoning or leave it as it is. For example, I grated two pieces (my seasoning is green), but the third one is not. Also, for the convenience of slicing lard before serving, each large part of it can be cut into smaller pieces. Then wrap all the fat in foil.

10. Step 9:

    

    Put all the fat wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.