Salting bacon with pepper and garlic

Step-by-step cooking

1. Step 1:

   

   How to salt lard? Prepare the necessary ingredients for this. You can choose the fat according to your taste. I like to salt lard, in which there is practically no meat. Such fat is salted evenly. But if there are large layers of meat in the fat, they often become too salty. The fat itself does not take extra salt, but the meat absorbs from the heart. For salting, it is best to cut the fat into small pieces of 200-300 grams each.

2. Step 2:

   

   Peel the garlic and chop it. You can pass it through a garlic press or, like me, just finely chop it with a knife. Usually I press the garlic cloves with the flat part of the knife, and then I chop them.

3. Step 3:

   

   Put the chopped garlic in a spacious bowl and add salt to it. Then add the spices. By the way, for salting lard, it is best to take coarse salt. Mix all the ingredients well together.

5. Step 4:

   

   With the resulting mixture, rub the lard pieces liberally from all sides.

6. Step 5:

   

   For salting, you can leave the fat in the same bowl, simply covering it with a food wrap or lid. You can put it in a bag or in a jar and close it tightly. Put the fat in the refrigerator for 2-3 days. During this time, the fat will be well salted and ready for use.

7. Step 6:

   

   The finished lard can be cleaned a little from the spice with a sharp knife. It has already managed to soak up the aromas. Cut the bacon into thin slices and help yourself! Enjoy your meal!