Outside, it is a pleasant orange shade, and inside is soft, not too salty, taste resembling hot smoking lard. It will be especially appetizing if you salt fat with a meat layer, such as a bastard.
Cooking time
Total 21 hours.Active
(your participation is required)
30 min.The number of servings8
Ingredients
Onion husk2-3 gravity130–150 GSAhar2 st. Slovid sheet2 plaster 1 Lsalo fresh1 kgchchens7–8 cloves of black ground
Cooking
- Fold on onion husks, salt, sugar and lavrushka in a pan. Pour water and boil over medium heat.
Choose not too wide pan so that the lard is covered with water completely.
- Wash the lard under running water, get wet with paper towels and lower it into a pan with a boiling chop. Cook for 20 minutes.
- Turn off the fire and leave the lard in the liquid for 8-10 hours. When the pan has cooled, take it into the refrigerator.
- Cut the garlic in flat pieces and mix with pepper.
- Remove the lard from the brine, dry with paper towels and roll in the pepper mixture.
- Wrap in foil and leave in the freezer for 10-12 hours.