Salted Lard
Description
Colorful salted pork fatback is the perfect cold appetizer! It will save you when unexpected guests show up at your door. If you like, you can add other spices and seasonings when salting. The pork fatback must be stored in brine in a cool place.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the brisket on all sides and scrape off the skin. Pierce it all the way through in several places with a knife so the brine can penetrate inside the piece.
- 2
Step 2
Peel the garlic and slice it. Pour all the spices and seasonings into a deep container, add salt and bay leaves.
- 3
Step 3
Pour in cold water and mix everything thoroughly until the salt dissolves.
- 4
Step 4
Place the pork rind in a deep container with narrow sides and pour the prepared brine over it. The wider the curing container, the more brine you will need to prepare. Place the container with the salo in a cold place for about a week.
- 5
Step 5
Every few days, turn the pork fatback in the brine for even curing. After the specified time, the appetizer will be fully ready. The pork fatback will be lightly salted. If you want it to taste saltier, keep it in the brine for another week, and so on.
- 6
Step 6
Remove the salted fatback from the brine and slice it.