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At first glance, it may seem that salting lard is a completely simple task that even a child can handle. However, just a few wrong movements can significantly spoil the product. No one wants to eat dry and unsalted lard, so you need to prepare the dish with special care. It is very easy to achieve the perfect result. You just need to remember a few nuances that experienced chefs always follow.
How to make delicious homemade lard
To make the lard juicy and tasty, it must be cooked using a special broth that you have previously boiled. For 1 liter of brine, use the following products:
- 200 grams of salt;
- 30 grams of garlic;
- Ground allspice to taste;
- Cloves – also to your taste.
Preparing brine for salting lard is quite simple. You don't need to spend a lot of time, money, or effort on preparing it. You need to pour cold water into a saucepan and mix all the ingredients. After that, you need to put the resulting liquid on the fire and bring to a boil. When the brine has cooled, just dip the lard into it.
The container with the product should be left in the refrigerator for at least 5-7 days until fully cooked. In the process, it is important to avoid one mistake that most people who cook lard at home make. When the product is covered with salt, it is often left open. Because of this, it is not salted enough and is not saturated with the flavor of spices.
