Military bacon in jars. A delicacy from the old days
Preserved lard in jars, just like in the old days. It stays fresh for a long time. It can be stored in the pantry for up to several years. It's perfect as a spread for bread. It's incredibly aromatic and tasty. Its preparation is a bit time-consuming, but definitely worth the effort.
Ingredients · Servings 3-4 people
- 2 kg of bacon with skin (about 5 cm thick)
- 40 g salt
- 1 onion
- 2-3 cloves of garlic
- white pepper to taste
Method · 1 h
- Cut the bacon into cubes and rub it thoroughly with salt on all sides. Place it in a container and set aside in a cool place for about 3-4 days, allowing the salt to penetrate the meat.
- Peel and dice the onion. Peel and press the garlic cloves. Place both ingredients in a bowl and set aside to dry for about 3-4 days.
- After 3-4 days, remove the bacon from the pot and pack it into jars. Top each jar with dried onion and garlic. Season with white pepper. Add a tablespoon of water (just enough to form a jelly at the bottom during pasteurization).
- Pasteurize the jars of lard in a pot of water for about 2 hours after bringing to a boil. Repeat the process for the next two days. The second pasteurization should last 2 hours. The third pasteurization can be shortened to about an hour.
- Store jars of bacon in a cool place.
