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Lard in an oak barrel
On an oak barrel for 5 liters, you need to take 3 kg of lard.
The most favorable for a lard salting process will be a temperature of 2-4 ° C. If the temperature is higher – the product may deteriorate; if it is lower, the lard is salted slowly and unevenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 kg 1x
- Category: Snack
- Cuisine: Ukrainian
Scale
Ingredients
- 3 kg Pork lard
- 0.4 kg Salt (+ for empty spaces in the barrel)
Instructions
- Divide lard into medium square pieces, abundantly rub salt on all sides. Salt must be coarse (on 10 kg lard not less than 1 kg salt).
- At the bottom of the barrel, covered with a salt layer, put the pieces of lard. The lard skin should be down. The next layer of lard is placed upside down.
- Fill empty spaces with lard cuts or covered with salt.
- Do not worry that lard can be salted too much – it absorbs only the amount of salt that is needed.
- On top of the filled barrel with lard put the oppression and put in a cool room. After 3-4 weeks, the lard will be salted.
Nutrition
- Serving Size: 0
- Calories: 898
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0