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Salty lard in brine in a jar
Always fresh, appetizing pieces of pure lard or with meat streaks can be prepared in advance by making lard in brine in a jar. Being in the saline solution, it will never age, will not be covered with a yellowish coating, and moreover, it will not absorb more salt than necessary.
Preparation time: 4 days.
Ingredients
Show ingredients
- lard with streaks - 1 kg;
- purified water - 1 l;
- rock salt - 4 tablespoons heaped (check the saturation of the brine with an egg);
- bay leaf - a few leaves;
- peppercorns - a few pieces;
- garlic - 1 head.
Preparation
- Prepare the ingredients.
- The lard needs to be cleaned with a knife, removing surface dirt, especially scrubbing the skin thoroughly. Then rinse it.
- Since the lard will be brined and stored in the jar, cut the large piece into small parts that can easily fit through the neck of the glass container.
- The salting will occur in 2 stages with a replacement of the brine. The first time no spices are added to the brine. At this stage, the lard releases residual capillary blood into the liquid, which acquires a dirty color. It is more convenient to use a flat tray or pot instead of a jar at this stage. Therefore, lay the lard in a single layer in a suitable container.
- Make the first brine - dissolve the salt in warm water (it dissolves faster in it), stirring well.
- Check the salinity of the brine with an egg. To do this, immerse a raw egg in the pot - it should float freely, with its top, the size of a 5-ruble coin, above the water. You may need to add a bit more salt. When the solution is sufficiently saturated with salt, boil it.
- Pour the cooled brine over the lard.
- To prevent it from floating, weigh it down with a lightweight load. Leave the preparation in the room for 2 days.
- Next starts the second stage of salting. For this, make a new brine using the same recipe as the first time, but add all the seasonings. Boil the brine.
- Chop the garlic into pieces.
- Transfer the lard into jars, interspersing pieces with garlic and bay leaves from the brine.
- Fill the jars loosely, leaving room for free access of liquid.
- Pour the brine over the lard. Seal it with plastic lids and put it in the refrigerator for another 2 days.
- After the specified time, the product will be completely ready and can be consumed. After taking the required amount of lard from the jar, close the remaining with the lid again. In this form, it can be stored for up to 8 months. For longer storage, you can pat some pieces dry with a napkin and freeze them, wrapped in a paper or plastic bag.
- To add a special color, before freezing, sprinkle the pieces with paprika and red pepper or fresh herbs with garlic.
- Completely ready-to-eat lard in brine in a jar, no matter how long it stands, will not absorb excess salt and will always remain fresh, with a pleasant garlic flavor - give it a try!
