Carne in untura la borcan, garnita, oala - metoda taraneasca traditionala de a conserva carnea

Meat in lard in a jar, garnish, pot, an old traditional method of preserving meat - you can find the printable recipe here https://casutalaurei.ro/carne-in-untura/ Chapters - timestamps 0:00 - 0:16 - introduction 0:16 - 2:10 - preparation of lard 2:10 - 2:26 - preparation of meat 2:26 - 4:40 - preparation of meat in lard 4:40 - 5:44 - placing the meat in jars 5:44 - 6:57 - product presentation 6:57 - 7:20 - conclusion Ingredients meat in lard in a jar, garnish or pot - for 2 jars of about 800 ml 3 kg bacon or 2 kg lard 1.5 kg lean meat - it is preferable to have even a little fat; sausages can also be added alongside, with the mention that they will be added later or they are prepared separately since they have different preparation times than the meat salt - 1 teaspoon per 1 kg of lard 2 cups of water for bacon - optional The quantities are somewhat indicative, it is important to respect the amount of salt per kg of lard, also, if you add sausages later alongside the meat, put less salt because the sausages are already salty.