Cooked lard in a package, awesome recipe

Any man and not only will be delighted with this delicacy. A stunningly delicious recipe for cooking flavored bacon. The secret is that before cooking it is necessary to put lard in a bag. This will prevent direct contact with boiling water, and all the leaked juice will soak a piece of lard.

Ingredients

To make lard in a bag you will need:

• 1-1.5 kg of fat or meat brisket, choose what is more to your taste;
  
• cellophane bag or cling film;
  
• 2-3 tbsp. tablespoons of salt;
  
• 2 tbsp. tablespoons of ground black pepper;
  
• 0.5 teaspoon red pepper;
  
• 2 bay leaves;
  
• 2 juniper berries;
  
• 2 clove sticks;
  
• 1.5 heads of garlic.

We prepare aromatic and tasty lard in our own juice

To make the bacon tasty and aromatic, you need to grate it with spices. Mix red and black pepper, salt and finely chopped garlic, roll lard in the mixture. Pay particular attention to the sides. You can choose the spices that you like.


Now put the bacon or brisket in the bag, adding bay leaves, juniper berries, cloves. Seal the bag well so that water does not get into it. If possible, remove air from there. The bag on the fastener for freezing is convenient to use, it can be conveniently fixed on the edge of the pan, it is denser, so you can not be afraid that it will break.

Cooking secrets

Well, if a couple of hours, let the fat lie down in spices. During this time, they will open and thoroughly soak a piece. However, this is not necessary at all, because when exposed to temperatures, the marinade will do its job.
For cooking, you will need a large pot. The bigger, the better. The secret is as follows: to cook lard, you must adhere to the weakest boil. Therefore, we pour a lot of water, put a bag of lard there and turn on the minimum fire. To prevent the bag from opening and water not getting there, secure it with a clothespin at the edge of the pan.

After boiling, cook the lard over low heat for 2 hours. After that, leave it in the pan until it cools completely, then remove it from the water and, without taking it out of the bag, send it for a day to a cool place (onto the balcony or in the refrigerator). During this time, the lard will finally cool down, and the juice will thicken, turning into a delicious jelly.

It will turn out even tastier if the finished product is smoked a little. However, even without this you will find incredibly tasty, aromatic and melting fat in your mouth. It is perfect as an appetizer for the upcoming feast.

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