Bacon in brine

Ingredients for making bacon in brine

  1. Pork fat 2 kg
  2. Rock salt (coarse) 1 cup
  3. Garlic 5-7 cloves
  4. Bay leaf 4-5 leaves
  5. Black pepper peas to taste
  6. Water 5 glasses
  7. Potato (raw) 1 pc.
  • Main Ingredients
  • Serving 10 Servings


Knife, Cutting board, Jars with lids, Stove, Saucepan

Cooking lard in brine:

Step 1: Prepare the lard for pickling.

You need to start cooking with the correct bacon. After all, the taste and quality of the final dish depends on this. We need white or slightly pinkish lard with a thin and soft skin, you can with small layers of meat, you can without them. A knife enters into such fat easily, like into butter - this can be used to check the quality when buying. If the knife is pushed back, it means that there are many veins in the fat and it is not suitable for salting. We cut the fat into small pieces so that they easily pass through the neck of the can and are easily pulled out.

Step 2: Cook the brine ...

Pour 5 glasses of water into the pan and put it on the stove turned on. Bring to a boil over high heat, and then pour the indicated amount of salt. Mix the solution so that the salt dissolves. To check if there is enough salt in brine, you need to dip clean raw potato into it. If it does not sink, but floats, then there is enough salt. Remove the pan from the heat, get the potato, and leave the brine to cool to room temperature.

Step 3: Cooking the broth in brine ...

For salting, we need a clean jar and what it can be loosely covered with - a lid, gauze or a napkin. We lay out pieces of bacon in a jar in layers, between which we add peeled garlic cloves, pepper and bay leaf. As soon as you put all the lard, you need to fill it with cooled brine and cover the jar with a lid or gauze. We clean the jar in a place where it will not interfere, and leave the lard for 3 days at room temperature. After time, you need to try the fat and check whether it is worth it to be salted yet. On average, it will take you 3 to 6 days to pickle. A jar of prepared salted lard can be stored in the refrigerator.

Step 4: Serve the ready-made lard salted in brine.

Fat is an unusually tasty product, and salted in brine, it is even more tender and juicy. You can make an appetizer of lard and spices for the festive table, or you can make sandwiches of brown bread and lard with garlic. There are many options, but do not get carried away - this product is very high-calorie. And remember that everything is good in moderation. Enjoy your meal!

Recipe Tips:

- - If the salt is not completely dissolved in brine, do not worry, pour it into a jar with brine.

- - Cut the lard not large and do not put it in a jar too tight - otherwise the lard may "suffocate" and the dish will be spoiled.

- - Potatoes need to be thrown out after checking the readiness of the brine. And the brine itself should never be tasted.

- - Lard sandwiches are a good snack for strong drinks, since lard allows you to stay drunk longer. But do not abuse either one or the other.