Classic pickling in brine
Structure:
- 0.5 kg of fat;
- 100 grams of salt per 1 liter of water;
- Bay leaf, black pepper and peas to taste.
Salting process:
Take a deep pan to fit our lard there and have enough space for water, which should cover the lard completely. The fat should be washed well, clean the crust of bristles and dark spots, and then cut into large pieces.
Then pour water into another pan and add salt from the above calculation. Add pepper, bay leaf and put the pan on the fire. We bring the water to a boil, and then set aside so that the marinade cools down.
Now we put our fat in the first pan and fill it with marinade. We put a press on top of the fat, close the pan and it needs to be removed in a cold place for five days. When time has passed, then the fat should be removed and put each piece in a bag. After each package is put in the freezer, and when the lard freezes, you can get it and eat it.
Garlic Salting
Structure:
- 1 kg of fat;
- 1 cup of salt;
- Litere of water;
- 3 cloves of garlic;
- 2 pieces of bay leaf;
- Allspice, herbs to taste.
Salting process:
Lard should be cut into small pieces, and then put them in a solution of water and salt. After the garlic, bay leaf and herbs, chopped into pieces, must be added to the solution. Mix well.
After that, the container with lard should be covered and put in a cold place for at least twelve hours.
Dry salted pepper and garlic
Structure:
- 2 kg of fat;
- 150 grams of salt;
- 1 clove of garlic;
- Black and red pepper to taste.
Salting process:
Lard should be cut into slices 5 centimeters wide, on each of which it is worth making a transverse section. Then mix two types of pepper, and pour salt on a plate. And then you need to grate the lard well with salt, and then fill it with pepper.
Insert garlic into thin slices into cross sections. Then you need to put the fat in a bag and pour all the salt that you have left into it. Put the lard in the refrigerator where it should be at least 4 days old.
Boiled lard with onion peel
Structure:
- 1 liter of purified water;
- 100 grams of onion peel;
- 3 pieces of bay leaf;
- 200 grams of salt;
- 2 tablespoons of sugar;
- 1 kg of fat;
- 3 cloves of garlic;
- Paprika, peppercorns, a mixture of peppers to taste.
Salting process:
Pour water into the pan, add salt, sugar, bay leaf, and then pour the husks into it, which should be washed well first. Then the brine must be brought to a boil, and then put lard in it so that the water covers the lard completely.
And again, the brine, already with lard, must be brought to a boil and then reduce the heat and cook for another 25 minutes. Then brine and lard should be cooled and refrigerated for twelve hours. When time passes the lard you need to grate with pepper, paprika and garlic.
After that, you need to put lard in a bag and put it in the freezer for a couple of hours.
