Salting sala for the winter

I have been harvesting lard for this recipe for many years. Salting sala for the winter in banks is well stored, has an excellent taste and aroma. Fat is obtained as half-smoked, with the aroma of garlic and herbs. Frankly, I do not like frozen fat, so I use this fat wherever I need. I then store the open jar in the refrigerator under a nylon cover.

Ingredients:

On a 3 liter jar:

• Fat;
• water - 1 liter;
• garlic to taste;
• salt - 350 grams;
• black peppercorns - 10 peas;
• bay leaf - 1 piece.

Step-by-step recipe for salting fat for the winter

1. Rinse the fat, cut into slices, of arbitrary shape, to crawl into the neck of the jar.
2. At the bottom of a sterilized jar, lay chopped garlic, peas and bay leaf.
3. We lay the lard, pouring it with chopped garlic and pepper.
4. Boil water, cool. While it is still warm, dissolve the salt in it, if all is not dissolved, pour it into a jar.
5. Pour the brine into a jar, and scoop out all the salt too. Do not be afraid fat will not be too salty, it will take as much salt as it needs.
6. Roll up the can. Store in a cool place.

If you will immediately use lard, then close it with a capron lid!

Salted lard with garlic is ready to eat and tastes great. Salting salted for the winter is always a relevant preparation, with which it is easier and warmer to spend the winter.

Good appetite.