How to salt lard with garlic: a recipe using brine

Pork lard is a very popular product in Russia, Ukraine and Belarus. At the same time, in Europe, almost no food is used for food. Although it is in this part of the pork that there are no pathogenic bacteria and parasites that can be found in meat.

Beneficial features

It is worth noting that salted lard with garlic has a lot of useful properties. It contains many elements necessary for the body, which favorably reflect not only on health, but also the well-being of a person during the day. In many countries of the world believe that because of the cholesterol content, this product is not worth eating at all. Therefore, the recipe for how to salt lard with garlic, they are not in demand. However, it is the cholesterol that is found in this product that is best absorbed by man, but with its lack, it begins to be produced by the body itself. It is this kind of cholesterol that is deposited on the vessels. Therefore, doctors recommend eating 70 grams of fat a day.

Ingredients

When choosing a recipe, how to salt lard with garlic, you should focus on your own taste and preferences, although there are such components that must be there necessarily. For preparation it is required:

- fat pork - 1kg;

- salt;

- pepper;

- garlic;

- Bay leaf.

Preparation

It is best to cook lard in brine. This allows you to give it a softness and with pre-heat treatment will kill all the bacteria located in the meat layer. Therefore, it is necessary to cut the fat into small pieces and place them in a bottle. It is in it will be the whole process of salting.

Brine

Many recipes, telling how to salt lard with garlic in marinade, offer to prepare brine cold. However, it is best to use boiling water, because then the whole product is scalded and its structure softens. To do this, put water on the fire and bring it to a boil. After that, we fall asleep in it salt at the rate of twenty percent of the weight of fat. If there is too much of it, then this is intolerable, since exactly the amount that is needed will be absorbed. Some recipes, telling how to salt lard with garlic, recommend immediately to the brine to throw all the spices. In our case, only a laurel leaf and a pair of garlic cloves are added.

Pickling

In this form, a hot brine is poured into a bottle and placed in a dark place for three days. After this time, the fat is removed from the water and allowed to dry. Then it is rubbed with a mixture of crushed garlic and pepper. Some recipes, telling how to salt lard with garlic offer to replace the paprika with paprika. Then it is placed in parchment paper and put in the refrigerator. After it freezes, it can be cut into thin slices and served to the table.

Storage

Salted fat can be stored in this form for a long time, but it should be in the refrigerator. Under normal conditions, this period is reduced to three days, after which the product begins to turn yellow and gets a bitter taste.