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Smoked lard cossack
1 serving
speck should be at least
3. 5 cm thick. Each strip is grated with garlic, salt and tightly placed in containers, having previously sprinkled salt 1-
1. 5 cm thick on the bottom. The salting period is 20 days. before smoking, lard is washed, allowed to drain and smoked at temperature not less than 22 ° c for 2 days.
speck should be at least
3. 5 cm thick. Each strip is grated with garlic, salt and tightly placed in containers, having previously sprinkled salt 1-
1. 5 cm thick on the bottom. The salting period is 20 days. before smoking, lard is washed, allowed to drain and smoked at temperature not less than 22 ° c for 2 days.
lard - 1110 g, salt - 90 g, garlic - 20 g
