How to salt the lard in the brine so that not a single guest can remain indifferent?

It would seem that there is nothing difficult in thissalt lard? Almost every family has its own signature recipe for its preparation, passed down from generation to generation. And our ancestors knew a thing or two about it. They salted lard not only for its taste and satiety, but also to treat diseases. And, of course, even at that time everyone had their own tricks and subtleties. The secret is that they salted lard in tubs or barrels. For this, they chose the most tender part of the pork loin. They did not spare the salt, the bottom and each layer were generously sprinkled with it. The pieces laid in this way were additionally filled with strong brine, thanks to which the product was isolated from air, and the shelf life was increased to 9 months. And only before serving, the snow-white piece of clothing was cleaned of salt. Today, in the age of technological progress, there is no longer a question of long-term storage, there is no need to buy and prepare products for future use, cooking methods have become simpler, more modern, spices have been added, but the essence of the recipes has not changed. Probably, many have heard about how to salt lard in brine. But not everyone knows that this method provides a particularly delicate taste of lard. Such a product will not leave any guest indifferent.

The recipe for salting

Don't be afraid to oversalt, lard absorbs only the amount of salt it needs. To prepare such a delicacy you will need:

lard - 0.5 kg;
water - 1 l;
coarse salt - 200 g;
Bay leaf;
black peppercorns;
spices to taste.

Prepare the brine.Mix water, salt, bay leaf, and black peppercorns in a saucepan. Put the saucepan on the stove. While the solution is boiling, put the lard, cut into medium pieces, in a jar or enamel bowl. If the pieces are large enough, you can make cuts and stuff them with garlic. To do this, just cut a clove of garlic into four slices. When the solution is ready, cool it, strain it, and pour it so that it completely covers the pieces. Leave the lard in the brine for a week in the refrigerator. When the lard is salted, you need to take it out and let it dry. You can scrape off excess salt with a knife. If desired, you can rub the lard with ground pepper, red or black, and chopped garlic. Store such lard in the refrigerator or freezer. You can eat this product frozen and cut into thin slices. Such lard literally melts in your mouth.

A few tips

If the lard was initially stale, nobrine will not help to make it more tender and soft. The rule of making a good product is to choose fresh ingredients. The color of fresh lard is white or pinkish, it can have a thin layer of meat. The color of the skin should be light yellow, the skin itself is not coarse and not thick. To make the lard softer, you can pre-keep it in clean cold water for 3 hours. To determine the sufficient strength of the brine, our grandmothers threw a raw egg or a quarter of a medium potato into the water. They added salt until the egg or potato floated. Caraway and dill seeds, which can be added when preparing the brine, give the original spicy taste to lard. Only by trying and experimenting can you choose the best recipe for yourself and your household, which will become a signature one. Housewives who are not lazy and salt products themselves, and do not buy in the store, are especially revered among family and friends. Usually their house is full of guests, because such delicious food cannot be bought in any supermarket.