HOW TO SALTED LARD
The recipes below may not be entirely healthy and do not help you lose weight, but we cannot admit the popularity of lard as a product. Admit it, you enjoy trying lard, but you are least likely to cook it at home.
First of all, we need fresh lard.
Let's assume that you took out the lard and hid it in the refrigerator out of habit, and by putting it in the freezer, you made your first big mistake. Frozen lard is not suitable for salting, the most you can do is fry eggs or potatoes on it (which is also not bad).
How to quickly salt lard
Cut the lard into portions, these pieces are small and rub on all sides with salt, pepper and finely chopped garlic. Put in a glass jar and sterilize in a saucepan for half an hour. All your lard is ready to eat.
The easiest way to salt lard
Rub large and medium pieces of lard with salt and black pepper. Roll or coat with finely chopped garlic, place in a bag and leave for 15 hours. Remove the lard from the bag and place in the freezer for 4 days, where the lard should rest. All your lard is salted and ready to eat.
Salt lard like a Ukrainian
The most difficult method of those presented above, but after tinkering with salting lard, you will understand that your time was not wasted. We will need an enamel bucket, which can still be found in hardware stores, but do not use plastic! You will also need to prepare a brine, for 1 liter of water for brine you need 3 tablespoons of salt.
Take a bucket and put a paper napkin on the bottom of the bucket, add bay leaf, spices, rosemary, pepper, garlic. Put one large piece of lard on the spices, sprinkle spices on top again. Repeat the spice - lard alternation until the bucket is full, cover it with a lid, pour brine and put a weight on top (look at your boyfriend's weight under the sofa, this is exactly what we need).
The bucket with lard and brine should stand for five days, after which you can take out the lard, dry it with a paper towel and place it in the freezer.
