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Video: Delicious Homemade Lard Made From Pork Belly. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
The recipe for delicious homemade bacon is salted pork brisket, which is easier to easily cook at home. I note right away that this recipe significantly saves the family budget, since the price of raw brisket is 2-2.5 times lower than ready-made meat pickles. Apart from the price, of course, there is also the taste, and the awareness that everything is prepared by hand. The preparatory process takes a few minutes, after which you have to wait 7-10 days, but the result will be a spicy pork belly with layers of meat in aromatic spices.
I also prepare spices for pickling myself - I dry celery and dill. Then I grind dried herbs, 5-6 bay leaves, a handful of caraway seeds, a tablespoon of coriander and a tablespoon of black pepper in a coffee grinder. The seasoning turns out to be universal, suitable both for salting and for cooking hot meat dishes.
- Prep time: 25 minutes
- Cooking time: 10 days
- Quantity: 1 kg of delicious homemade lard
Ingredients for homemade pork belly lard
- 1 kg pork belly with layers and skin;
- 1/2 head of garlic;
- 2 tablespoons of ground pickle spices;
- 50 g of coarse table salt;
- 5 g of ground red pepper.
How to make delicious homemade pork belly lard
An ideal piece of brisket for salting, 5-6 centimeters thick, with several thin layers of meat and thin skin. We cut the brisket into long strips 4 centimeters wide, wash thoroughly with cold water, dry it with a paper towel.
Pour coarse table salt without additives into a deep bowl, by the way, sea salt is also suitable for cold salting.
Add dry seasoning to the salt and garlic cloves grated on a fine grater or passed through a garlic press.
Pour ground red pepper into a bowl, mix the ingredients until a homogeneous gruel is obtained.
We rub the pieces of pork with gruel from all sides, if there is excess weight, then you can stick it to the pieces, it will not be superfluous!
We put the pork in a glass or stainless steel container. You can sprinkle the bottom of the container and pork on top with salt and red pepper, but this is not necessary.
You can also wrap the brisket in cling foil.
We remove the pickles on the lower shelf of the refrigerator compartment, leave for 6-7 days.
On the 7th day, we take out the pieces from the container, wrap it in a piece of gauze or in cotton cloth. We hang it on the bottom shelf of the refrigerator by the grate, leave it for another 3-4 days.
After 10 days, remove the fabric, put the fat in the freezer compartment, where it can be stored for several months without losing its taste.
Cut the cooled lard into thin slices, cut the onion, take a piece of fresh rye bread and, as they say, let the whole world wait!
Delicious homemade pork belly fat is ready. Bon Appetit!
The world of homemade pickles is incredibly diverse. Homemade lard is the easiest and most affordable way to preserve pork, this method is very many years old. My grandmother had a huge wooden chest that was kept in the attic. Older family members remember how, for the winter, thick pieces of lard, sprinkled with salt, were laid in layers. In the old days, stocks were made solid!
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