Pickled lard in brine

Step-by-step cooking

1. Step 1:

   

   For pickling lard, it is better to use a fresh piece of peritoneum that has not been frozen. You can take a piece with a lot of layers of meat, as well as use fat without layers, in both versions it will turn out delicious and satisfying. Prepare the rest of the ingredients as well.

2. Step 2:

   

   Cut the peritoneum into fragments, rinse and dry with paper napkins or a towel. The size of the pieces depends on what kind of dishes you will marinate the lard in. You can use a small saucepan and make the pieces longer, or you can pickle them in a jar, in this case make the pieces shorter (as in the photo).

3. Step 3:

   

   It is more convenient and easier for me to pickle in a jar. So, wash the container well with the product and rinse several times in clean water, pour boiling water if desired. Tamp the pieces of fat not very tightly to each other.

4. Step 4:

   

   Peel and wash the garlic. Cut the cloves in a way that is convenient for you, not very finely. I cut it into circles.

6. Step 5:

   

   Prepare the brine. Pour water into a saucepan, add salt, pepper, cloves, bay leaf, garlic, mustard seeds and hops-suneli. Put the marinade on a high heat and wait until it boils. After boiling, pour in the vinegar, immediately remove the pan from the heat and leave to cool completely.

7. Step 6:

   

   Fill the lard in the jar with brine so that it covers all the pieces. Close with a clean iron or nylon lid. Put the jar in the refrigerator and forget about it for five days.

8. Step 7:

   

   Delicious, fragrant bacon is ready, you can serve!