Lard in marinade

Step-by-step preparation

Cooking time: 6 day

1. STEP 1

   

   How to make marinated lard at home? First of all, prepare all the necessary products. It is better to take fresh lard that has not been frozen. The more layers of meat there are in the lard, the tastier it will be. Cut the lard into small portions of approximately the same size.

2. STEP 2

   

   Make the marinade. To do this, pour water into a suitable size pan. Add salt, peppercorns, a few cloves and a bay leaf. I increased the number of sheets to my liking. If you use young laurel leaves, keep in mind that they are more fragrant and 2-3 pieces per liter of water will be enough. Bring everything to a boil. Next, remove the marinade from the heat and cool.

3. STEP 3

   

   Peel the garlic. Rinse the cloves under running water and cut into small pieces by hand.

4. STEP 4

   

   Place the lard in a large saucepan or food container of suitable size. Add garlic.

5. STEP 5

   

   Pour the cooled marinade over everything so that it completely covers the pieces.

6. STEP 6

   

   Cover the top with a flat plate and set pressure. Leave the lard in the refrigerator for 3-5 days. I usually leave it for at least 4-5 nights so that the lard is better marinated and salted.

7. STEP 7

   

   Remove the finished lard from the brine and dry with paper napkins. If desired, coat with ground sweet paprika and black allspice. Wrap the lard with thread and hang it in a cool place to air dry for a day. You can use large metal hooks instead of thread.

8. STEP 8

   

   The most flavorful lard in the marinade is ready!

Comments on the recipe

Natalia M

27.10.2023

4.8

When cutting up the pork, I was left with two pieces of lard with streaks of meat, so I decided to salt them. I chose a recipe for marinated lard on the website. The cooking method is simple and straightforward. I washed the pieces of lard and put them in a container. I made a brine, to which I added cloves, a mixture of different peppercorns and a bay leaf. I poured the cooled brine over the lard and put it in the refrigerator, pressing it down with a lid from a smaller container. I didn’t touch the lard for four days. Then in the morning I coated the pieces with paprika and hung them on hooks in the basement near an open window for 8 hours. It turned out great lard! Tasty and aromatic! It used the right amount of salt, but the meat was salted a little more. This always happens. It is easily cut into thin slices. This lard is perfect for sandwiches with black bread and fresh cucumber or with borscht! Thanks for the recipe!