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Fat in the Bank


Ingredients for making lard in a jar

  1. Salo optional
  2. Water 1 liter
  3. Salt 350 grams
  4. Garlic optional
  5. Black pepper (peas) optional
  6. Laurel leaves optional
  • Main Ingredients

Inventory:

Jar, pan, kitchen knife, cutting board, lid.

Cooking lard in a jar:

Step 1: prepare the lard.


First of all, lard should be thoroughly washed and dried with towels. Then cut it into pieces of such a size that they pass through the neck of the jar and can lie quite tightly to each other.

Step 2: prepare the garlic.


Peel and divide the garlic into large slices.

Step 3: add salt to the jar.


The jar needs to be taken clean and sterile.
First put the pieces of bacon, adding garlic cloves, peppercorns and bay leaves between them. Lay out the layers as you like: they can be both horizontal and vertical.
Boil water in a saucepan by adding salt to it. Remove the brine from the heat. It turns out so vigorous that all the salt does not dissolve, but that's okay.
Attention: This amount of brine is designed for approximately two three-liter cans.
Pour the brine, slightly pushing the pieces of fat so that the liquid flows to the very bottom of the can. Put the remaining salt in the pan with a spoon on top when filling the jars. If there are several cans, distribute the salt evenly between them.
There should be so much brine so that it starts to drain around the edges.
Close the jar tightly with a clean metal lid and store the lard for no more than six months in a cool and dark place.

Step 4: serve salted salted in the jar.


Before serving, remove the finished bacon from the brine for a while, dry and cut into slices of the size you need.

You can additionally pepper your lard before serving and offer bread to it, of course. And what to do next, you know.
Enjoy your meal!

Recipe Tips:

- If you are not going to store salted fat for a long time, close the jar with a capron lid and try it after 2-3 days, everything will be ready.