Lard is a very popular product in Russia, Ukraine and Belarus. Moreover, in the countries of Europe they practically do not use it 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 are beneficially reflected not only in health, but also in human well-being during the day. In many countries around the world they believe that because of the cholesterol content, this product should not be eaten at all. Therefore, the recipe for how to salt lard with garlic, they are not in demand. However, it is precisely the cholesterol that is in this product that is best absorbed by a person, but with its lack, it begins to be produced by the body itself. It is such cholesterol that is deposited on the vessels. Therefore, doctors recommend consuming 70 grams of fat per day.
Ingredients
When choosing a recipe on how to salt lard with garlic, you should focus on your own taste and preferences, although there are components that must be there. To prepare you will need:
- lard pork - 1 kg;
- salt;
- pepper;
- garlic;
- Bay leaf.
Training
It is best to cook lard in brine. This allows you to give it softness and during preliminary heat treatment it will kill all 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 that the whole process of salting will take place.
Brine
Many recipes that tell you how to salt lard with garlic in a marinade suggest cooking cold pickle. However, it is best to use boiling water, since then the whole product is scalded and its structure softens. To do this, put the water on the fire and bring it to a boil. After that, we add salt to it at the rate of twenty percent of the weight of fat. If it is too much, then it is fearless, because it is absorbed exactly the amount that is needed. Some recipes that tell you how to salt lard with garlic recommend immediately pour all the spices into the brine. In our case, only bay leaf and a couple of cloves of garlic are added.
Pickling
In this form, hot brine is poured into a bottle and put in a dark place for three days. After this time, the fat is taken out of 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 suggest replacing pepper 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 serve.
Storage
Salted lard 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 aftertaste.