How to salt lard using a hot method - recipe. Salting lard in brine at home. How to salt lard at home

Lard - recipes for cooking at home

For many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was lard that gave energy and health to the people who made up the “labor force” in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of Emperor Justinian so that the legionnaires would have a lot of strength and energy. One of the most interesting facts about lard is its role in Columbus's discovery of America. Historians believe that if Columbus had not had enough lard on his ship, it is unlikely that he would have been able to reach the New World - the sailors would have quickly become “brutal” if they had only eaten fish.

Lard is rich in “long-lasting calories” - those who eat it restore energy and strength for a long time. There are approximately 800 kcal in 100 g of lard, but this does not mean that weight watchers should not eat this product - everyone can and should eat lard in moderation! This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard help eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing the reasons in favor of consuming lard may take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and anyone whose lifestyle involves physical activity can eat more than 30 g of lard per day.

You can buy lard today without any problems. However, lard prepared by yourself will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of the prepared snack, delighting yourself and your family.

Selection of raw lard

A big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:

It is better to choose lard with skin (by the way, the healthiest ones are exactly 2.5 cm of lard under the skin);
The lard should be homogeneous, elastic, dense, the best way to check is to pierce it with a sharp knife (good lard will resist slightly, but can be pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or cook lard with streaks of meat; if salted in the usual way, such lard will either turn out too tough or may spoil in the refrigerator.

Salting lard at home - methods

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into the desired pieces. There are three methods for salting lard:

Since there are a lot of recipes for preparing lard using these three methods, we will present the most popular ones.

Recipe for salted lard with garlic

You will need:

1 kg of raw lard on the skin,
10 cloves of garlic,
4 bay leaves,
4 tbsp. salt,
3 tsp black peppercorns,
2 tbsp. ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.

How to salt lard at home.

Wash a piece of lard, dry it, cut the piece into two layers, place it skin side down on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, slice it thinly, break 2 bay leaves, place the garlic and leaf on the lard, press into the cuts. Grind the remaining bay leaf and black pepper into crumbs with 2 tbsp. salt and caraway seeds, mix, sprinkle one piece of lard generously with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Place the pieces of lard on foil carefully so that the seasonings do not spill out, wrap tightly, and put in the refrigerator for 2 weeks. Or the lard can be put in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Place the layers in a container, liberally sprinkle with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, the second layer up, etc. First, such lard is kept for a day at room temperature, then put in the refrigerator (not in the freezer), and salted for 3-5 days.
For better salting of lard, you can put pressure on top. Another trick - don’t be afraid to sprinkle the lard with a lot of salt - the product will take in exactly as much salt as needed.

Quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

Cut the lard into medium or large pieces, grate with salt, pepper, pressed garlic, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

Recipe for “Onion lard” – lard salted in onion skins in brine

You will need:

Lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.

The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.

There are also very modern methods of salting lard.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion skins.

Soak the onion skins, then rinse them under running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can last in the refrigerator for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.

The resulting lard is very tasty - piquant and spicy, great for main courses, as well as for vodka.

Delicious lard

Ingredients:

600 g lard (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Preparation:

Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of lard in this mixture (I cut them into small pieces, about 3x8 cm).
Place in jars and refrigerate for 3 weeks.

Everything is very delicious!

Baked lard

For the recipe you will need:

Lard or cuttings – 1 kg
- pepper (peas) – 10 pcs.
- coriander (peas) – 10 pcs.
- bay leaf – 5 pcs.
- garlic – 1-2 heads.

Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Lard "Damskoye" - unusually tender

There are many ways to salt lard. What especially stands out among them is the “ladies’ salt” in brine - the salsa turns out tender, tasty and can be stored for quite a long time.

Ingredients:

1.5 kg. lard;
1 l. filtered water;
5 tbsp. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.

Preparation:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel the garlic and crush it with a knife, mash the peppercorns, break the bay leaf and pour it into the brine along with the ground pepper, mix everything thoroughly. Wash the lard and clean the skin well. Cut into large pieces. Place in a bowl, preferably a glass one. Pour the prepared brine and put it in a cool place for two to three days, do not close the lid - the lard must breathe. After salting, remove, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Lard pate

Many people love lard. I suggest making a quick lard pate, which is perfect for a sandwich, especially with green onions and cucumber. A wonderful picnic snack.

You will need:

0.5 kg salted lard,
1 large carrot,
2 heads of garlic,
bunch of dill.

Preparation:

1. Grind lard and garlic through a meat grinder.
2. Grate the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried with paper towels, is cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, and don’t forget bay leaf.

Then cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted lard in onion skins

1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Lard prepared according to this recipe is stored for a long time and can be served in any situation.

It is better to take a not very thick piece of lard, or cubes, about 4*5*15 cm in size.

Dissolve salt in a liter of water, add onion skins and bring to a boil, lower the lard into boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in the brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with the red pepper. Lard should be stored in the freezer.

Salo in Ural style

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

For this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but it is not necessary. You need to make cuts lengthwise on a piece of lard.

Peel the garlic cloves and cut them in half, stuff the garlic halves into the slits in the lard.
Then the piece of lard should be sprinkled on all sides with coarse salt and wrapped in any cotton cloth.

Lard prepared according to this recipe should be stored wrapped in paper; the plastic bag may give it an unpleasant odor.

LAD IN A PACKAGE

Chop the head of garlic with black and allspice peppers, add salt, spread lard with this mixture, wrap it in a bag, wrap the bag with lard in another bag. You need to wrap it carefully so that there is no air left inside the bag, which will inflate strongly when heated. Leave the lard in the kitchen overnight to marinate.

In the morning, fill a pan with water, put the lard in it, and put it on the stove to boil. Boil for 2 hours and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut it and surprise yourself, your family and visiting guests with lard that melts in your mouth, which they have never tried before...

Quick recipe. Daily lard.

Very quick salting - cut fresh lard into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or pan, topped with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the lard is ready. It must be stored in the refrigerator.

Lard roll "The Ukrainian night is quiet, but the lard must be hidden..."

Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time. I took lard 3 cm thick. I always take thin lard, the fat cells in it do not yet need support from the connective tissue reinforcement - there are no veins or fibers in it, which sometimes interfere with biting and get stuck in the teeth. the lard was bright white with a subtle pink tint.
Make slits in the layer and insert chopped garlic into them

Next, sprinkled with black and white pepper, dry basil and rosemary and salt. I rolled the layer of lard into a roll and tied it with a strong thread to prevent it from unraveling. In this form in a bag, the lard was kept in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of lard in the freezer and remembered it a week later to cut it.

Lard baked in foil

We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the strength of the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the lard from the brine and let it drain. Wrap each piece in foil and place it on a baking sheet, skin side down. Bake the lard in a hot oven for 20 minutes; if you put it in a cold oven, then 40 minutes. I usually put it in the cold. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Place it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.

Lard in garlic-salt solution

There are a large number of different recipes for making salted lard and each housewife chooses the most suitable one for herself. Here is another way to salt lard.

When processing lard, you do not need to wash it, just clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the lard in cold water and leave for fifteen hours, this way we will give the lard softness.

Then the lard must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After this, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want spicier lard, you can coat it with garlic paste.

Then the lard should be sprinkled well with coarse salt and red or black pepper.

Separately, you need to prepare the brine; to do this, take five liters of water for two kilograms of salt and boil it.

After this, the pieces of lard need to be placed in an enamel bowl or pan and pour the prepared already cooled solution, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be completely cooked. At first, this lard will seem very salty, but this is only the first impression. You need to remove the lard from the solution and let it dry, then remove the excess salt, then the lard will taste unsalted. If desired, the lard can also be sprinkled with black or red pepper. You need to sprinkle generously.

Such lard is stored only in a cold place. You can then put it in a glass jar and close it with a lid. Or wrap in foil or parchment paper.

The finished lard is cut into pieces and served; it can also be fried or made into cracklings.

Lard in the oven

Ingredients:

Pork lard with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash the lard and dry it.

Cut the lard into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take paper and cut it into squares. Place two bay leaves and chopped garlic on the sheet.

Lay out a piece of lard. We also put bay leaf and garlic on top.

Wrap the lard in paper. Take a cauldron or a duck pot and put the lard in paper.

Place in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we put the bags in the refrigerator.

Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp.
coarse salt 4 tsp.
sugar 1/2 tsp.
bay leaf 3 pcs.
garlic 1 head

Cooking method:

If the skin is not cleaned, scrape it well with a knife, wash the lard and dry it with a cotton towel. Pass half the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Grease the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic slices and sprinkle lard on top and bottom. Place the lard in a glass or enamel container and cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece over every day. Let it sit for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the lard in film and put it in the freezer for a day without peeling off the salt and garlic. Peel just before serving, cutting into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Lard or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Cut the lard in half. We take a sleeve or a baking bag, put pieces of lard in it, fill it with marinade, tie it and put it in the refrigerator to marinate for 12 hours. Then we take the pieces of lard and put them in a fireproof dish. Place the dish in the oven and bake the lard at 130 degrees for about 30 minutes, and the brisket at 150 degrees. Cool the finished lard in the freezer, cut into slices and serve.

Lard in a jar

Ingredients:

Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar

Cooking method:

Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and a pea of allspice on top. Close the jar with a lid and refrigerate. the lard is ready for 5-7 days.

Pickled lard

Ingredients:

Lard with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the lard and clean the skin (to do this, put the lard skin side up and scrape it with a knife, being careful not to cut or tear it). Then rinse the lard and dry it. Cut the lard into small pieces 4 cm long. Pour cold boiled water into the pan and add salt at the rate of 100 g. per liter Add spices. Place the lard in a 3-liter jar or enamel pan and add brine. Add the garlic cloves crushed in a garlic press to the jar. Close the lid, making sure that all the lard is immersed in the liquid and put it in the refrigerator for 4-5 days.

Lard in brine

Recipe Ingredients

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

We cut the lard into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers, standing up!), there is no need to fill the jars tightly. In a 1.5 liter jar you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.

Cook brine.

Pour water into the pan and put it on gas. Place the peeled potatoes into the water. As soon as the water boils (along with the potatoes), turn down the gas and add salt, a few tablespoons, to the water. Bring the water to a boil and simmer over low heat until the salt dissolves. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil a little again. The potato rises even higher. Then we put salt again and boil, and add salt by spoonfuls until the potato is on the surface (it should be “pushed” to the surface by the salt). All this time, we boil the brine quietly (on the quietest flame). As soon as the potato “jumped out,” throw it away and boil the brine for literally one more minute. That's it, the brine is ready. Don’t even think about trying it with the tip of your tongue!
The brine needs to be cooled. As soon as it has cooled, pour it into jars with prepared lard, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them in the apartment for a day, then the jars need to be put in the refrigerator for 10-14 days (for me it’s 2 weeks). I store it on the loggia (but it’s below -35 here now). Brine in jars does not freeze, it becomes very thick (it pours into the jar very slowly, impressively!).

After 2 weeks our lard is ready. To say that it’s delicious is to say nothing! Soft, tender and slightly moist lard... You've been dreaming about this for a long time! Try it, salt it this way too - you won’t regret it.

How to prepare aromatic lard

Ingredients for 10 servings:

Red pepper (coarsely ground) – 50 grams,
dried dill – 30 grams,
turmeric – 20 grams,
bay leaf (ground) – 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch,
nutmeg (crushed) – 50 grams,
lard – 2 kilograms,
salt – 9 tablespoons,
garlic – 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Stage 2: First you need to combine all the described seasonings and mix them well so that they are evenly distributed among themselves.
Stage 3: Cut the lard into small pieces, their size should be 10 centimeters by 10 centimeters. Place it in a saucepan and fill it with water. Bring the lard to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cool place.
Stage 4: After the lard has infused, you need to remove all the water with a towel and rub it with garlic.
Step 5: Rub the product with spices and leave until the lard hardens. After acquiring hardness, the product can be consumed.

Lard in onion skins

The product prepared in this way looks similar to smoked lard, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion peels and spices. The finished lard is cooled well, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is removed from the freezer, otherwise it will crumble. Let it sit at room temperature for a while.

Ingredients:

Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Preparation:

To prepare the product, you need to take fresh lard of small thickness, rock table salt without additives, water, onion peels, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, add onion peels, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and place the lard cut into pieces into it.

Cook the lard over low heat for 1 hour, then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.

Remove the lard from the brine and dry
Carefully rub the lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before using, let the lard lie for some time at room temperature (so as not to crumble when slicing), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Lard roll recipe

For the roll you will need:

Lard (it is advisable to choose thin lard without skin) square or rectangular in shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic clove). First, grease one side with garlic, rub with salt and pepper.

Wash and peel the raw carrots, cut into small pieces along the entire length and place on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along its entire length, tie it with thread. To prevent the filling from getting into the water, place the roll in a plastic bag. Place in a saucepan and add water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool in the refrigerator. When the lard has hardened, the roll can be cut into thin circles.

Ukrainian lard recipe

The best fat is considered to be from the sides or back of the pig; it is the softest and most oily. The skin should be thin and well-tarred. The structure should be white, soft and elastic.

For salting, it is better to take thick lard without thick streaks of meat. There are various ways to prepare lard in Ukrainian, but there is one that has been known since ancient times. Let's look at how to salt lard in Ukrainian.

The recipe for Ukrainian lard is quite simple and does not take much time.

Ingredients:

Lard 1 kg,
garlic
1 head,
salt,
spices (ground red and black pepper),
bay leaf 1 pc.

Cooking method:

Cut the lard into pieces approximately 15x7 in size, do not cut off the skin. Sprinkle generously with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head – 7-8 cloves), cut into thin slices. Using a knife, make small indentations (holes) in the lard and insert a clove of garlic into each indentation. Then grate generously with pepper (ground black and red). Grind 1 bay leaf and grate each piece as well.

Place the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the lard pieces and its structure). Then put in the refrigerator for 1-2 hours so that the lard freezes. Before eating, remove salt and spices from the pieces. Store in the refrigerator (best in the freezer). Shelf life is several months. If an undercut is used for salting, the salting period is doubled.

Lard salted in this way is excellent for sandwiches and will become a real delicacy, both on a regular dinner table and at a holiday feast.

How to salt lard with garlic?

Ingredients:

Salo - who likes what?
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf

Preparation:

Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.

Cut the garlic cloves into slices, mix salt with ground pepper and peas.

Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.

Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place a press on top

Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.

To make this picture come true, you need to buy the right lard or salt it at home. There are many ways, but finding one that you like immediately and unconditionally is difficult. Try it and you will definitely find it.

The easiest way is, let’s say, “grandmother’s”. According to “grandmother’s recommendations,” to salt 15 kg of lard you will need 1 kg of salt (that’s how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The simplest recipe for salting lard at home

Cut the lard with skin into long strips. Make transverse cuts every 8-10 cm. Rub the lard on all sides with salt. Place tightly so that there are no voids in an enamel bowl. Sprinkle with salt again. Place a wooden circle on top and a weight on it.

This amount of lard requires periodic shifting of the bottom row up, and the top row, respectively, down. This needs to be done every 5 days.

After 20 days the lard is ready. You can store it, wrapped in a clean cloth, hanging in a cool place (cellar) for up to two months. For longer storage, place it in bags in the freezer.

How to salt lard with spices at home

By slightly improving the “grandmother’s recipe”, namely by adding spices, we get the most tender and delicious lard for the table. This method is good for lard with a layer.

Ingredients for salting lard:

lard - 2 kg
salt - 150 grams
black and red pepper - to your taste
garlic - 1 head

Making homemade salted lard

Cut the meat into cubes 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

After placing the lard in this container, rub it thoroughly with salt on all sides. Sprinkle the pepper mixture on top.

Sprinkle the pepper mixture on top.

Place slices of peeled garlic into the slits.

Transfer the lard into a plastic bag and add the remaining salt here.

Place the bag in the refrigerator. The lard will be salted in 3-4 days. After this, you can remove it from the refrigerator to do the last necessary manipulation:

To store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and in the freezer.

ON A NOTE

The main thing in the salting process is to choose the right lard. It should be soft, with a soft skin (preferably, it should be resinous with straw, which, of course, is rare these days). Do not take thin lard; good lard is 6 centimeters or more.

Although... both the method of salting and the choice of lard, or rather the part of the carcass from which it is cut, is different for everyone. Some people like it clean, without meat, some like it thinner, some like it thick and without meat.

The salting process is simple, and most importantly, the lard should not be spoiled by salt. It will take as much as it needs. And this “need” is just right for our taste.

Spices. Here, too, everyone has their own favorite and most used: from just salt to finely chopped herbs. Garlic is also used to taste; not everyone likes it.

In general, all salting methods can be divided into dry and brine. Above is a recipe for dry pickling.

How to salt lard at home in brine

One of the recipes when the lard (and the skin) turns out very soft and aromatic. By varying the amount of spices and their composition, you can get different tastes.

Ingredients for lard in brine:

lard - 2 kg
salt - 1 glass
water - 1 liter
garlic - 4-6 cloves
bay leaf - 10-20 pieces
ground black pepper - to your taste

How to cook homemade lard in brine

Cut the lard into small (about 5x10) pieces. Puree the garlic in a mortar or press.

In a saucepan, dissolve salt in water at room temperature. Place bay leaf. Bring the water to a boil. Cool the brine.

Pepper the lard pieces to taste. Cover with garlic. Place them in a container and fill with brine. Place a lid (plate) and a bend on top.

Place the lard in the refrigerator for six hours.

After this time, the lard is ready for use. Store it in the freezer, first putting it in a bag.

About the benefits of lard and vodka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once upon a time, in the days of subsistence peasant farms. Today, lard is salted not so much to preserve it, but to obtain a tasty product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s pure “bad” cholesterol, what good can there be... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefits from salted lard.

1 Homemade lard makes it healthy arachidonic acid(Omega-6 unsaturated fatty acid), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value. The calorie content of salted homemade lard is 770 Kcal. This is the so-called “good”, “long” calorie content, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of sandwiches with lard are an excellent energy snack if you can’t have a full lunch.

Lard is especially filling if you eat it with a glass of vodka. Alcohol breaks down fats into water and “clean” energy, that is, carbohydrates, turning pork fat into a super nutritious food that satisfies food cravings for a long time.

And this is not all the benefits that can be extracted from lard.

As for the taste of homemade salted lard, they don’t talk about it. They are trying it.

Salted lard is a traditional dish of Ukrainian cuisine, which has gained popularity in all countries of the world. It can be served with soup and main course, or eaten as a side dish. People love to eat it with bread, add it to the filling of dumplings, and make amazing-tasting cracklings. The delicacy can be combined with berries, herbs, vegetables, and meat. Thanks to it, food becomes juicy and piquant in taste. There are many ways to prepare it at home. Even the biggest gourmet will find the perfect recipe for how to pickle lard without hassle and get a delicious delicacy.

How to pickle lard in brine - a classic recipe in Ukrainian

Ingredients:

lard – 2.5 kg;
cold water (boiled) – 1.3 liters;
garlic – 8 cloves;
black pepper in peas – 6 grains;
bay leaf – 9 pcs.;
ground allspice – 4 teaspoons;
salt (preferably coarse) – 100 g.

Preparation:

Be sure to rinse the lard well under running cold water. This stage should be given special attention to remove dirt and possible debris from the product.
Peel the skin with a knife and cut the lard into large, long strips with a sharp knife.
Finely chop the garlic.
In a bowl, mix chopped bay leaf, ground pepper and peas, and garlic.
Pour water into a deep container and dilute the salt.
Add seasonings to the water. There is no such thing as too much seasoning. The lard will absorb exactly as much spice as it needs. Therefore, the taste of the dish will not be spoiled.
Add lard chunks to the spicy water. Cover with a plate on top. Pour water into a three-liter jar and put it on top - it will be oppressive.
Place in the refrigerator or any other cold place for three days.
Take a paper towel and wipe the prepared product.
Rub the lard on top with chopped garlic and spices.
Store lard in the freezer, wrapped in food foil or a bag.

How to salt lard in brine “tuzluk”

For lovers of the dish there are many ways to prepare it. A very tasty recipe for salting lard in brine; people like to prepare it for a long time.

Ingredients:

lard – 1.5 kg;
bay leaf – 7 pcs.;
garlic - head;
salt – 1 glass;
pepper in peas.

Ingredients:

lard – 1 kg;
bay leaf – 3 leaves;
sugar – 1 teaspoon;
cumin – 1 teaspoon;
salt (preferably coarse) – 2 tbsp. spoons;
garlic – 7 cloves.

Preparation:

Wipe the skin with a knife.
Wash the main product and dry it well; you can use a paper towel for this.
Divide the garlic into two parts. Grind one half through a garlic clove, cut the second into small pieces.
Mix the mixture of garlic, sugar, cumin, salt and grate the lard.
Break the bay leaves with your hands and mix with the garlic pieces.
Sprinkle on lard.
Place lard in a jar and cover.
Place in a cool, dark place, but do not put in the refrigerator.
Mix the pieces every day, changing their places.
The time required for pickling is approximately a week. It all depends on what pieces are prepared. To avoid mistakes, check readiness every day.
Next, put it in the refrigerator for seven days.
Turn the product over every two days.
Do not remove seasonings and salt from the finished lard. Wrap in a bag and freeze.
Remove salt just before serving.

Today I will write how to prepare delicious salted lard in brine: a recipe in a jar. You will get delicious lard that will retain all the beneficial substances.

Ingredients:

1. Lard - 1 kg.

2. Sea or rock salt 1 tbsp. — (200 ml.)

3. Water - 1 l.

4. Garlic - 10 teeth.

5. Bay leaf - 3 pcs.

6. Dried herbs - 1 tbsp.

7. Star anise - 1 star

8. Allspice and black pepper - 6 peas

9. Ground black pepper to taste

Cooking method:

1. Make the brine. The brine for preparing lard according to my recipe can be made in two ways, this does not play a fundamental role, so choose the one that is most convenient for you.

You can pour boiled hot water over the salt, dissolve it, and cool the brine to 40 degrees. Or add salt to water, heat to a boil, boil until the salt crystals disappear, and also cool to 40 degrees. Sea salt can be replaced with regular rock salt.

Prepare the lard. Its preparation takes place in two stages. First: it must be soaked in cold, clean water. We take lard, cut it into pieces, their size should be such that they easily fit into the neck of a three-liter jar, put it in a deep saucepan and fill it with water, it should completely cover the workpiece.

Leave for at least three to four hours, preferably overnight. This is necessary so that the blood drains from the meat veins, so there is no need to place a weight, it will not allow this process to fully proceed. Second: we take out the soaked lard, dry it on paper napkins, and put it in prepared clean jars.

Between the pieces we put chopped garlic cloves, peppercorns and bay leaves, sprinkle with dried herbs. how to do it correctly. There is no need to pack the jars tightly, otherwise it will not be salted evenly and may suffocate. The brine should wash the pieces on all sides.

2. Fill with brine, put a star anise on top (or on the bottom of the jar), cover with a lid, no need to close, just cover, and leave for a day so that direct sunlight does not fall.

If you salt lard in hot weather, it is better to immediately put it in the refrigerator and let it sit there for at least 4 days. Then we put it in the refrigerator.

3. The total salting time should be three to four days, no more, otherwise you will over-salt it. There are some advisers who claim that it is impossible to over-salt lard; in my opinion, they have simply never salted it or their perception of salty taste is impaired.

Storage method:

4. On the fourth day, take the lard out of the brine, dry it on paper napkins, rub it with ground pepper and chopped garlic (you can use a special seasoning). For some of the pieces, I use ready-made adjika, only high-quality, without any sodium benzoates. how to properly add spices when cooking meat.

We wrap the finished pieces in foil, you can use freezer bags, and store them in the refrigerator. As soon as the lard is frozen, eat with pleasure!

5. This time my husband smoked half of my preparations. It's very fast, smoking takes only 30 minutes. But what a taste it is! I can’t help myself when I think about this lard. I'll go and make a sandwich right now. And if you don’t like this recipe, you can try another recipe for making lard.

If you have the opportunity, I recommend it to everyone! There is one drawback: if your willpower is weak, you can easily gain a couple of extra pounds. In addition, nutritionists advise not to get carried away with smoked products.

Additional Information:

Salted lard itself, when consumed in moderation (10 grams per day, no more than 100 per week), is very useful. Firstly, it will help lower cholesterol levels, especially effective if prepared with garlic. Secondly, lard has a rich composition, including many useful substances, they will have a beneficial effect on your body:

1. Fat-soluble vitamins A, E, F, D.
2. Microelements, including selenium, which is very necessary for the body.
3. Saturated and unsaturated fatty acids, including the most valuable acid contained in lard, arachidonic polyunsaturated fatty acid, which has a lot of beneficial properties.

Thank you so much to everyone who decided to use my recipe, I promise you, you will be satisfied. The most important thing is to follow the entire cooking process exactly as described in the instructions, and I have attached a photo to make it easier for you to understand what step you are at now and what it should look like.

Lard is truly a folk product; people have been consuming it salted, smoked and raw for centuries. Sometimes lard becomes the basis of dishes. For example, it is used in stewing vegetables, smoking and cracklings are loved by many in soups, and lard is used to lard meat for greater juiciness. How to pickle lard in brine? There are many ways to salt bacon. Here are the best cooking recipes.

Classic recipe: Ukrainian brine

This recipe is considered a true folk classic in cooking. Salting lard using this method at home will be easy and at the same time the product will be tasty and juicy.
Preparation:

Take 1 - 1.5 kg of bacon and cut it so that you get long and large sticks.
In an enamel bowl, dilute a liter of boiled cold water with two tablespoons of salt (preferably sea salt), one tablespoon of ground pepper, 6 black peppercorns, several bay leaves and chopped garlic cloves (6 cloves).
Place lard cubes into the prepared spicy brine and press them on top with some kind of weight.
Place the dishes in the refrigerator for three days.
Then take out the bacon, dry it and season it again with fresh garlic.

It is best to store the product both during and after salting in the freezer, having previously packed the cubes in a plastic bag or cloth.

Dry method

For this method of pickling, you will need a dry mixture of salt and spices.
Cooking instructions:

Prepare the product by cutting it into small lengthwise pieces so that they can be thoroughly salted.
Prepare a mixture of two tablespoons of salt, one teaspoon of sugar, 1 g of saltpeter, one teaspoon of ground black pepper.
Rub the lard with the mixture thoroughly.
Place the product tightly in a container, ideally a wooden one.
Place bay leaves and finely chopped garlic between the pieces for flavor.
Cover the product with a weight on top.
Keep the product in the refrigerator for three weeks.
Be sure to swap the pieces with each other once every 4 days and rub them with the mixture again.

You need to store the finished lard in the freezer, after drying it and packaging each piece separately.
Please note: if liquid forms at the bottom of the container during the salting process, it’s okay. Salt can “pump” water out of bacon. If the finished product is not salted enough, you can add more salt to it and let it sit for a few days.

How to salt lard in brine “tuzluk”

The “tuzluk” method of salting lard in brine preserves the taste of the product for a long time, and a yellow tint does not appear on it.
In the photo are the products you will need for salting lard in brine brine:

To make the marinade, take a liter of water, boil it, add a glass of salt.
Wait until the salt dissolves, then remove the brine from the heat and cool it.
Cut the bacon into small pieces and start compacting it into a 3-liter jar.

From the spices, take ground black pepper, chopped garlic and bay leaves and spread it all between the layers. Adding spices will add piquancy to the pork product.Try to leave a little space after each bite so that the product does not lie too tightly and suffocate.

Pour the brine into a 3-liter jar, then loosely cover the marinade with a lid.

Soak the lard in brine for a week at room temperature.

In Belarusian

Preparation:

Mix two tablespoons of salt, one teaspoon of sugar, add one teaspoon of cumin and cardamom to the mixture, break a few bay leaves there. If desired, you can pepper the mixture.
Lubricate the pieces of lard cut into bars with a head of garlic passed through a press, then rub them with the mixture.
It is best to salt the product for 5 days in a glass container in a dark, cool place (but not in the refrigerator!). Don't forget to turn the pieces once a day.
After five days, place the container of lard in the refrigerator for another week. Turn the pieces over every two to three days.

It is very tasty to serve prepared lard with a piece of black bread, garlic sauce, mustard or any other hot dish.

In Transcarpathian

To try real Transcarpathian lard, you need to learn how to salt it correctly. The prepared product becomes aromatic, tender and soft. People call this method of salting “pepper”.

Cooking method:

Rub the lard pieces with crushed garlic and salt. Use your eye, but the layer of salt on the product should be impressive.
Place a layer of salt about 1 cm thick on the bottom of the dish in which the salting will take place.
Place the bacon and sprinkle salt on top.
Cover the dish with a mug, put it in the refrigerator, keep it there for 20 days.
After the specified time has passed, remove the bacon, remove the salt from it and soak in water for at least three hours.
The next, final stage is cooking. Cook the product over low heat for two to three hours.
Then remove the bacon, cool it and rub it with a mixture of crushed garlic and pepper. Leave to cook for up to 3 days.

A wonderful cold appetizer is ready (see photo)! For such an appetizer, it is ideal to boil potatoes in their jackets and serve with green onions.

Country style

To salt lard in a rustic manner, follow the guide:

Take a pan and add coarse sea salt to the bottom.
Cut the bacon into long, wide (about 15 cm) strips, rub them with salt and place them skin side down.
Sprinkle the product on top with a thick layer of salt mixed with a teaspoon of cumin and ground pepper.
If desired, add broken bay leaf and finely chopped garlic.
Marinate the lard in a warm place for five days, then transfer it to the freezer for permanent storage.

How to choose the right product

When choosing lard in a store or market, pay attention to the following points:

Ideal for salting would be a small piece (about 2.5 cm) of the side or back of the carcass.
It is better not to buy lard taken from the abdominal part of a pig carcass. Don't buy brisket either. There is a stringy film in the belly area, and the fat will be very tough.
Beware of a product that is grayish or yellow in color; such fat was probably part of an old, sick animal. Tasty and fresh pig lard has a pleasant pale pink color, and its layer does not stick to your hands.
When buying lard, smell it. If they try to sell you boar lard, you will immediately notice a specific, pungent and very unpleasant smell.
The skin should also be considered. It should be thin, a pleasant pinkish or yellowish tint. Certified products must bear a mark.

Be sure to consider some folk tricks that are passed down from generation to generation:

For salting, choose fresh and soft lard with a neat skin.
Before salting, be sure to thoroughly wash the product and singe the skin, if necessary.
To ensure that the bacon is soft and juicy after salting, it must first be soaked in boiled or brine water at room temperature for half a day.
Lard absorbs foreign odors very quickly. If, when purchasing, you put it in the same bag with fish, you can get rid of the obvious fishy smell by soaking the bacon in boiled water with a chopped head of garlic for several hours. First wrap it in a thin cloth (gauze will do).
To salt lard, use coarse sea or table salt; it can not only salt the product, but also remove excess water from it, and also preserve all the beneficial properties of the product.
Don’t be afraid to over-salt the bacon, it’s impossible! The product will absorb as many spices and salt as it needs. If you think there is not enough salt, remove the bacon and add salt again.
Lard should not be stored in the light, as the pieces will quickly turn yellow.

Lard should only be salted in the refrigerator and preferably under pressure.

How to speed up the salting process

If you really want homemade lard, and the salting process is lengthy, but you don’t have the patience to wait for weeks, use the following recommendations.

The speed of cooking homemade bacon depends primarily on the thickness of the pieces of lard, and not at all on the amount of salt. To enjoy lard every other day, simply cut the product into small squares, slices measuring 5x5 cm and use any pickling recipe you like.
Another useful tip from experienced housewives: salt the product for 24 hours at room temperature. Such “daily” lard will “set” faster.

Lard is a very healthy product and simply irreplaceable for people who love pork. Bacon can be fried, added to scrambled eggs, in salads, used as a filling for meat, minced meat, and cooked in various dishes.

What are the benefits of lard?

Lard in moderation is very healthy, because it has a high calorie content, and therefore can coat the walls of the stomach and improve the functioning of the digestive tract. When consuming lard during noisy parties and feasts, the walls of the stomach will be protected from the negative effects of alcohol.

Salo is capable. Eat it with garlic in winter, and your body will thank you! It is useful to make bread from lard and garlic, which kills colds and germs. This product and heavy metals are from our body.
Only homemade lard from a healthy animal has beneficial properties, so choose the product carefully and carefully follow the salting technology. Bacon is preferably salted with sea salt, this way the product will be better saturated and will not taste bitter.
A step-by-step video master class describes in detail how to pickle lard in brine: