LARD IN A RUSTIC STYLE PICKLE

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Village life is impossible without simple, but tasty and close to us products. There is no place for culinary excesses, hours-long vigils over the stove or hard-to-reach ingredients. Everything should be elementary, but nothing is lost in the taste of dishes, and it seems that it even becomes the best. We are pleased to present a recipe for salted lard in brine, which will confirm this rustic axiom for you - the simpler the better!

Cooking time: 3-4 days.
Servings: 20.

Ingredients:

- fresh bacon - 1 kg;
- water - 1 l;
- salt - 1 cup;
- garlic - 1 head;
- ground red pepper and cereal - 1-2 tbsp.

Salted Salad Recipe:

For this recipe, you can choose lard with meat layers. Since it will be salted in brine, the meat layers will not “zaduyut” as in the case of dry salting, but remain soft. Therefore, this recipe can be considered more than universal and suitable both for lard with meat inclusions, and for lard from a solid fat layer. Peel fresh bacon with a knife and wipe with a fresh towel or kitchen napkins, cut into slices that will be conveniently placed in a pan.

Now you need to prepare a brine for lard. Use the old grandmother's method of determining the correct proportion of salt in water - with completely dissolved salt crystals, a fresh egg pops up and floats to the surface. Bring the brine to a boil, remove from heat and cool completely.

Next, put slices of bacon in the brine, and if the bacon pops up - put a saucer on top to immerse it in water. In this form, the fat should stay from 2 to 5 days, depending on the width of your piece.

After salting, we take out the finished salted fat from the brine, blot it with napkins.

We cut each piece a few cuts deeply, but before reaching the skin a couple of centimeters. The distance between the incisions is 1-2 cm.

In the resulting slots, place the slices of garlic.

We tightly squeeze each piece so that the cuts with garlic are blinded together and the pieces again form a single whole.

Breaded lard in a mixture of ground powder and flakes of red pepper powder on all sides.

In this form, we let the fat lie down for another day in the room so that all the aromas and tastes "make friends" and penetrate as deep as possible into the piece.