Pork fat is a very popular producton the territory of Russia, Ukraine and Belarus. At the same time in Europe, almost no food is used 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.
It is worth noting that salted lard with garlic hasa lot of useful properties. It contains many elements necessary for the body, which favorably affect not only health, but also a person's well-being during the day. In many countries of the world it is believed 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 the cholesterol that is found in this product that is best absorbed by man, but with its lack, it begins to be produced by the body itself. It is this kind of cholesterol that is deposited on the vessels. Therefore, doctors recommend eating 70 grams of fat a day.
Choosing a recipe, how to salt the lard with garlic,should focus on your own taste and preferences, although there are components that must be there necessarily. For preparation it will be required:
- fat pork - 1kg;
- Bay leaf.
It is best to cook lard in brine. This allows you to give it a softness and with a pre-heat treatment will kill all the 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 will be the whole process of salting.
Many recipes, telling how to salt bacon withgarlic in marinade, offer to prepare brine cold. However, it is best to use just boiling water, because then the entire product is scalded and its structure softens. To do this, put water on the fire and bring it to a boil. After that, we fall asleep in it salt at the rate of twenty percent of the weight of fat. If there is too much of it, then this is intolerable, since exactly the amount that is needed will be absorbed. Some recipes, telling how to salt lard with garlic, recommend immediately to the brine to throw all the spices. In our case, only a laurel leaf and a pair of garlic cloves are added.
In this form, the hot brine is poured into the bottle andput in a dark place for three days. At the end of this time, the fat is removed from the water and allowed to dry. Then rub it with a mixture of crushed garlic and pepper. Some recipes telling how to salt lard with garlic offer to replace the paprika 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 served to the table.
Salted fat can be stored in this formlong enough, 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 taste.