Quick Garlic-Brined Lard

Tender, lightly salted, moderately spicy. It just melts in your mouth! Lard is marinated in a jar with garlic in brine with the addition of vinegar. It gets salted in this way very quickly. In just 5 days you will have a delicious, satisfying and healthy snack ready.
cook time: 121h
Ethan Rowley
Quick Garlic-Brined Lard

Nutrition Facts (per serving)

408
Calories
45g
Fat
1g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Garlic 4 clove
Salt 35 g
Water 400 ml
Mustard (dry, pinch) to taste
Bay leaf 3 pc
Table vinegar 25 ml
Peppercorns 5 pc
Khmeli-suneli 1 tsp
Salo (fresh) 500 g
Ground pepper mixture 1 tsp

Recipe instructions

Step 1

Step 1
How to make lard in a jar with garlic in brine? Prepare all the necessary ingredients for marinating lard. Any fresh lard will do. The main thing is that it is of high quality — the color should be uniform white or light pink, the smell should be neutral, the skin should be soft and without bristles.

Step 2

Step 2
Peel the garlic, rinse and cut each clove crosswise into thin slices. When sliced this way, the garlic will better impart flavor to the lard.

Step 3

Step 3
Cook the marinade. To do this, boil water in a small saucepan over high heat. After the water boils, turn the heat to medium, add salt and spices to the water and stir well until the salt is completely dissolved.

Step 4

Step 4
Remove from heat, add vinegar and chopped garlic. Mix well so that the marinade has an even flavor. Cool completely.

Step 5

Step 5
While the marinade cools, process the lard. Wash well, dry with paper or cotton towels. Using a wide knife, carefully scrape the top layer from the entire surface of the lard. Pay special attention to the skin if you plan to eat it. Cut the lard into 5 equal portions. This will make it convenient to put it in a jar.

Step 6

Step 6
A 1.5-2 liter jar is suitable for pickling. I took the 1.5 liter. Wash and sterilize the jar well. I do it as follows. Carefully pour boiling water into the bottom of the jar in a thin stream, to about a quarter of the volume. To prevent the jar from bursting, do not get water on its walls. Then cover with a lid and leave for 10 minutes. Afterwards I drain the water and the jar can be used.

Step 7

Step 7
Place the lard cut into pieces into a jar. There is enough space in the jar, so do not lay it out too tightly — leave gaps between the pieces.

Step 8

Step 8
Pour the cooled marinade over the lard. Cover with a tight lid and leave in the refrigerator or cool dark place for 5 days. During this time, in order for the lard to be salted evenly, it is necessary to stir it once. Then close again and leave for the required time.

Step 9

Step 9
After 5 days of marinating, remove the lard from the jar, dry it from the marinade and you can try it. Bon appetit!

Additional rubrics

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