How to dry-cur lard! The classic method, and curing lard with garlic and pepper!
Dry-curing lard is the simplest and most common method. As a reminder, the channel already has a recipe for cold-curing lard in brine, and a recipe for curing brisket boiled in onion skins. If you haven't seen it, be sure to check it out!
The resulting lard is simply wonderful, so soft and yet firm, it cuts easily—the knife slices like butter, it smells deliciously of garlic and pepper, and it's easy to chew! If you let it sit a little longer, it'll be even better! Enjoy, my dears! Bon appétit!
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✅ LIST OF INGREDIENTS:
CLASSIC LARD SALAD:
• Per 1 kg of lard: 200-300 g coarse salt
SALAD SALAD WITH GARLIC:
Per 1 kg of lard:
• 200-300 g coarse salt
• 1 tsp. ground black pepper
• 2-3 bay leaves
• 1-2 heads of garlic
SALTING LARD WITH MEAT LAYERS:
• 70 g salt per 1 kg of lard
Salt the lard for 2-3 weeks in a cool place at 2-10°C
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✅ INGREDIENTS:
CLASSIC RECIPE FOR SALTED LARD:
• For 1 kg of bacon: 200-300 g coarse salt
RECIPE FOR SALTED LARD WITH GARLIC:
• For 1 kg of bacon:
• 200-300 g coarse salt
• 1 tsp. Ground black pepper
• 2-3 bay leaves
• 1-2 heads of garlic
RECIPE FOR SALTED LARD WITH MEAT LAYERS:
• For 1 kg of lard: 70 g of salt
Lard needs to be salted for 2-3 weeks in a cool place at a temperature of 2-10°C
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