Cured Pork Fat
Appetizers • Russian
Description
This recipe was provided by John Smith, the head chef of the restaurants 'Southern Bites' and 'Butcher's Pie.'
Ingredients
- Lard 0 lbs
- Salt 0 lbs
Step-by-Step Guide
Step 1
Dry salting looks like this: for one kilogram of fat, use one kilogram of salt. Generously coat the fat with salt and leave it in the refrigerator for one day. The proportions and timing are as follows: one kilogram of fat — one day. Five kilograms of fat — five days.
Step 2
After the lard has been salted, it should be rinsed under running water, dried, wrapped in a towel, and returned to the refrigerator for five days.
Step 3
Then you need to change the towel and keep the lard for a few days at a cool room temperature, between 10–60°F. After it has rested in the warmth, fermentation occurs, moisture is released with the proper temperature shift from low to high, and then the lard can be stored anywhere.
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