Lard in brine with garlic

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to salt lard in brine with garlic? Prepare the indicated products. It is better to choose lard with layers of meat, albeit small ones. The lard should be white and the skin should not be hard. It is better to take coarse salt. You can add spices to your taste. The amount of ingredients for brine is calculated for 1 liter of water. Also prepare a pan and a convenient container for lard.

2. STEP 2

   

   Rinse the selected piece of lard thoroughly under running cold water and dry well with paper towels. Cut the lard into large pieces. Place the water in the pan on the fire.

3. STEP 3

   

   Peel the garlic and cut into pieces. Place half of the chopped garlic at the bottom of the selected container. Place chopped lard on the garlic. If the container is tall and narrow, then the lard can be laid out in several layers, but each layer must be lined with chopped garlic.

4. STEP 4

   

   Place bay leaf, allspice and black peppercorns into boiling water, add salt. Turn off the water and stir until the salt crystals are completely dissolved. Let the prepared solution stand for 5 minutes. If the lard is very hard, you can fill it with this solution right away.

5. STEP 5

   

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

6. STEP 6

   

   After three days, open the container and drain all the brine from it. Remove the lard and wipe with paper towels.

7. STEP 7

   

   You can try delicious lard in brine with garlic right away, but it is difficult to cut and for more accurate slicing, it is better to put it in the freezer, wrapped in cling film. Frozen lard is easily cut into thin transparent pieces. Bon appetit!

Comments on the recipe

Best

25.12.2023

4.6

And I recommend another successful recipe for salting lard.

Moderator Ksenia

25.12.2023

5

For this recipe I prepared 400 grams of lard. I didn’t adjust the quantity of the remaining ingredients, so I took them based on 500 grams of lard. The lard was marinated for three days, as advised in the recipe. The lard in brine with garlic turned out very tasty, with a pleasant aroma and taste of garlic and other spices, moderately salty. It was perfectly salted. With a piece of black bread it creates a simply delicious combination. Thank you very much for the recipe! It turned out amazingly delicious!

ELENA1961

25.12.2023

4.8

I tried dry salting lard several times, but the result was not satisfactory. Although they say that lard will not absorb excess salt, I ended up with oversalting. Not really believing in success, I put a couple of small pieces of lard in a jar and kept them in brine for the prescribed time. It turned out delicious, just right salty lard with a slight smell of garlic. I additionally sprinkled one piece with ground black pepper, the second with paprika and hot ground pepper, like Hungarian lard, I gave it to the children, so there is only one option in the photo. Anna, thanks for the recipe. Now, without fear, you can use beautiful lard with layers of meat for salting.

Bisin

25.12.2023

5

I made it and my wife really liked it

Natusik

25.12.2023

4.6

Tasty!!!

Mary Magdalene

25.12.2023

4.7

The recipe is excellent, the lard turned out just right!!!