Salted lard in brine. Video recipe
Tuzluk is a saturated salt solution that is used for salting fish, meat, and bacon. Lard cooked in brine turns out to be soft and juicy, it does not turn yellow and is stored for a long time.
Salted lard in brine. Recipe
How to properly prepare brine
To make salted lard tasty, you need to properly prepare brine. To do this, you need coarse table salt and water, take them at the rate of 200 grams per 1 liter. Bring water to a boil and reduce heat, then add salt to it. Keep the liquid on the stove until the salt is completely dissolved.
You can check the concentration of brine using raw potatoes. Dip it into the brine, if the potato has surfaced, then the solution is prepared correctly. Otherwise, more salt must be added to the water.
The aromatic bacon that literally melts in your mouth can be prepared by boiling it in brine.
For this you will need:
- 1 kg of fat
- 2 liters of water
- 400 grams of salt
- 7 peas black pepper
- 3 bay leaves
- 1 head of garlic
- 1 teaspoon red ground pepper
- 1 teaspoon ground coriander
- 1 teaspoon paprika powder
Pour water into a deep saucepan and bring to a boil. Then pour salt and black peppercorns into it. When the salt has dissolved, place the coarsely chopped pork in the brine. You need to cook lard for an hour on low heat, 15 minutes before cooking, throw bay leaves into a saucepan.
For salting in this way, it is advisable to take the sub-girdle – lard with many meat veins
Grate the peeled garlic on a fine grater or pass through a garlic press. Combine the garlic mixture with coriander, paprika and red pepper.
Remove the pieces of bacon from the pan and place them on a sieve. When excess liquid has drained, rub each piece on all sides with a mixture of garlic and spices. After two hours, the bacon can be eaten. Store the finished product in the refrigerator.
Making lard using this recipe is very simple.
To do this you will need:
- 2 kg of fat
- 1 liter of ready-made brine
- garlic taste
- black peppercorns to taste
- coriander seeds to taste
- bay leaves to taste
Salting lard should be soft, white, let’s say a slightly pinkish tint
Take fresh pork lard, cut it into large pieces and place it vertically in a three-liter jar. Place the cloves of garlic, coriander, bay leaves, and black peppercorns between the bars. Pour the pieces of bacon with the cooled brine and cover the jar loosely with a lid, put it in a cool place. In two weeks the lard in the brine will be ready.