Salting lard in brine: the best recipes with photos. Recipe: lard in brine - the result will exceed expectations

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:

The price of salted and fresh lard has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, after all, salt is the main ingredient, and spices are a matter of taste, and in any kitchen they will always be found.

Let's save money and salt the lard ourselves!

It’s so simple and there are so many wonderful recipes!

Salting lard at home - general principles

The taste and quality of salted lard directly depend on the product. It is better not to use lard that is too thick or too thin. But layers and pieces of meat are welcome! They make it not only beautiful, but also incredibly tasty.

What methods of salting exist:

In brine;

Hot.

The fastest way is to cook bacon. And after an hour you can eat it, but often leave it in the broth until it cools completely. Cold wet and dry pickling requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.

Only coarse salt is suitable. You can use sea water. The most common spices used in lard are pepper, cumin, and bay leaves. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. It’s better to take one piece at a time to make it easier to use and get the right amount at once.

Recipe 1: How to salt lard at home using the dry method

A simple way to salt lard at home. Doesn't require much time, much less attention. Before use, you only need to scrape off the layer of salt with a knife. Can be washed and dried.

Ingredients

About a kilogram of lard;

Black pepper;

1 kg salt.

You can use any seasonings or special spice mixtures for pickling.

Preparation

1. Prepare lard. We clean the skin, wash it, and wipe it dry. Cut into equal pieces. The size does not matter; you can salt it in one layer. But it’s more convenient to immediately cut into rectangles “at a time.”

2. Mix coarse salt with pepper and other spices, roll in pieces of lard on all sides, including the skin.

3. Pour a layer of salt about half a centimeter onto the bottom of the pan.

4. Lay out the pieces of lard, not very tightly to each other, leaving small gaps. Sprinkle with salt and spices, you can add a couple of laurel leaves.

5. Spread the second layer of lard, sprinkle the remaining salt on top, cover and keep warm for a day. Then we put it in the refrigerator for another 5 days. Maybe in a good basement.

6. Ready lard is well preserved in a cold place. But you can seal it tightly and put it in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to use sea salt for the brine, but you can also use regular coarse salt. This recipe makes lard with layers especially tasty.

Ingredients

800 grams of water;

A kilogram of lard;

1 cup sea or regular salt;

3 cloves of garlic;

2 laurel leaves;

Peppercorns and other seasonings are also possible.

Preparation

1. Cut the washed and dried lard into pieces of 4-5 centimeters.

2. Dissolve the salt and mix vigorously. There should be no grains left. Throw in spices and chopped garlic cloves.

3. Place pieces of lard in a jar and fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Lard is salted at home in different ways, but most often the product is generously flavored with pepper and garlic, as they perfectly highlight its taste. In villages they use boxes and barrels for cooking, but we will make it simpler.

Ingredients

Black pepper.

Preparation

1. Cut the lard into arbitrary pieces, first wash it and dry it with towels.

2. Peel the garlic. Any quantity. Cut the cloves lengthwise into four pieces.

3. Make slits in the lard with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We don't skimp on the salt.

5. Place the stuffed pieces into a bag and sprinkle more salt on top, let there be more.

6. Now put the bag in a bowl or pan, keep it warm for one day, and then another five in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion skins

A method of hot salting of lard, which not only allows you to quickly obtain a product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale. We take the peel from onions.

Ingredients

Lard 1.5 kg;

Salt 7 tablespoons;

Water liter;

2 handfuls of husks;

Garlic and pepper.

Preparation

1. The husks need to be washed, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain the inside.

2. Cut the lard into pieces with a side of 5 cm, the length can be made longer.

3. Throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.

6. Wrap each piece in cling film or foil and put it in the freezer. But you can eat it right away, it just sits well in the chamber for several months and doesn’t lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

This recipe makes very tasty brisket, which contains a large number of layers of meat. It takes about four days to prepare, then the lard is stored in the freezer.

Ingredients

0.8 kg of lard;

7 tablespoons of salt;

Liter of water;

5 peppercorns;

2 cloves;

A little garlic.

To grate the pieces you will need pepper, garlic, horseradish and any seasonings. We select at our discretion. But you don’t have to rub anything at all.

Preparation

1. Cut the lard into 3-4 pieces. Wash and dry.

2. Cook the brine with the spices listed in the recipe. You can remove or add something. We make it to your taste, but do not change the amount of salt. Let the brine simmer for two minutes.

3. Pour boiling water over the lard, place a plate on top so that it does not float, and leave until completely cooled at room temperature.

4. Then put it in the refrigerator for three days. To prevent the aroma from spreading to other foods, you can cover it with a lid or cover it with cling film.

5. Take out the pieces and wipe off the brine with paper napkins. You can simply dry it on the table, laying it out on paper.

6. Then rub with chopped garlic and spices, wrap in foil and store in the freezer.

Recipe 6: How to salt lard at home for smoking

Smoked lard is incredibly tasty. But before the procedure, it is very important to prepare the product correctly, namely salt.

Ingredients

1.5 kg of lard;

200 grams of salt;

2 laurel leaves;

Ground pepper;

3 cloves of garlic;

1 tsp. dry mustard.

Preparation

1. Count the garlic and cut into pieces.

2. Rub the lard with salt and pepper and transfer to a container. Cover with garlic cloves and sprinkle all the salt on top.

3. Throw in a bay leaf and add mustard.

4. Pour boiling water over it. The water should barely cover the bacon.

5. Leave until cool, then put in the refrigerator for three days. Lard salted according to this recipe can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

This is a Belarusian recipe according to which you can salt absolutely any bacon. The pieces turn out delicious with or without layers.

Ingredients

3 tablespoons of salt;

0.7 kg of lard;

0.5 tablespoons of cumin seeds;

1 spoon of sugar;

0.5 tsp. cardamom;

1 laurel leaf;

head of garlic

Pepper to taste.

Preparation

1. Pass the peeled garlic cloves through a press.

2. Wash the pieces of bacon and cut into long, but not wide, cubes. It is enough to leave a width of 2-3 centimeters.

3. Rub the pieces with chopped garlic.

4. Combine all the spices together, add a bay leaf, which needs to be finely broken.

5. After garlic, wipe the pieces with the prepared seasoning, transfer to a glass container and put in a cool place.

6. Turn the pieces over to the other side every day. Just 4 times so that the bars lie on each side and on the fifth day you can take a sample!

Don't be afraid to over-salt the lard! This is a unique product that absorbs only the right amount of salt. And excess spices from the surface of the pieces can always be cleaned or washed off.

For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides and back of the carcass are ideal.

It is better to rub lard that is already prepared and intended for consumption with garlic. During storage and especially freezing, the aroma is lost and the taste becomes less pronounced.

To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of spoons of sugar to the water, it will only make the product taste better.

To cut lard beautifully, neatly and thinly, you need to keep it in the freezer. It will not harden completely and will give in easily to a knife.

The meat layers of the prepared lard become darker. If they remain pink, then you need to wait some more. If there is not enough salt on the pieces, you can always add more. But it is better to immediately make the brine concentrated.

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 eaten only 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 with 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.

Lard is a traditional and popular product. Salting lard is still done in many homes today. The taste of properly prepared salted lard is soft, tender and melts in the mouth. Lard is also a very healthy food product, especially necessary for the human body during the cold season.

Natural lard – fat can be beneficial

Every human body needs fats for normal functioning. Natural lard contains essential fatty acids involved in cell formation and metabolic processes. Salo prevents inflammation and colds, and is good for the skin, nerves, joints and bones. Eating it regularly is necessary for the mind, vision and beauty.

Composition of lard - useful substances:

arachidonic acid – a participant in the formation of hormones in the body;
healthy cholesterol, which increases the elasticity and flexibility of blood vessels;
saturated and unsaturated fatty acids necessary for proper metabolism;
vitamins – A, E, PP, D and group B;
minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

Like any medicine, lard is useful in small quantities - no more than 2-3 pieces with bread per day are allowed.

Lard is 100% animal fat, high in calories and difficult to digest, so it should be consumed moderately and periodically. Eating too much fat is bad for your figure and hard on your liver.

Choosing lard for salting

Before salting lard at home, you need to choose this product at the market or in a store.

Secrets of choosing the right lard for salting:

fresh lard is cut smoothly and easily;
when cut, it should be a uniform white or pale pink shade; a dark color is usually found in an old and stale product;
the pork skin should be thin; a thick layer of skin indicates insufficient feeding of the animal;
lard is a product that is subject to mandatory inspection by sanitary inspection authorities; the inspected product is marked with a quality and safety mark.

The choice of lard is a matter of personal taste. Some people choose pieces with wide layers of meat, while others prefer a uniform white layer. Some people are delighted with fatty pork belly, while others prefer lean ribs with a delicate layer of bacon.

Salting lard in brine

Salting lard at home can be done in different ways; the hot method is considered simple and popular. Thick and wide lard is suitable for this recipe.

Hot salting of lard in brine:

Lard for serving is cut better if you first put it in the freezer for a while. The bacon will freeze slightly; it will be convenient to cut it with a knife into thin and beautiful plates.

Salting lard in brine in a cold way allows you to get a dish of excellent taste, which does not turn yellow or age over time, and can be stored for a long time without losing its benefits and taste.

Quick salting of lard - four express methods

A quick recipe for salting lard always involves exposing it to high temperatures. For this purpose, hot brine, cooking in the oven, slow cooker or microwave are used. At the same time, the taste of the dish only benefits - the spices give off all their aroma, the lard becomes as soft and tender as possible.

Method 1 - salted lard in 3 hours

How to pickle lard in a jar - the fastest and easiest recipe. Pieces of medium thickness - from 3 to 6 cm - are tightly placed in a glass jar, garlic is added there and salt is added to taste. Boiling water is poured into a jar with lard, salt and garlic. This recipe takes just a few hours to prepare. Ready salted lard should be stored in the refrigerator and should be consumed within a week.

Method 2 - lard in the oven

To make delicious baked lard, you need to use different seasonings, garlic, herbs and herbs during the cooking process. They give the product all its taste and aroma, the result is a truly festive dish.

For this recipe in the oven, a thick and long piece of lard with a good layer of meat is suitable. It must be generously rubbed with Adyghe salt with herbs and garlic, then add spices; you can use a special composition for pork with dry mustard, turmeric and spices. Cuts should be made on top in which the garlic is placed, the lard is rubbed with adjika. The prepared product is wrapped in a bag and put in the refrigerator for an hour. The dish is cooked in the oven at a temperature of about 200° for 1.5-2 hours, depending on the size of the piece. The finished dish can be served immediately.

Method 3 - cooking lard in a slow cooker

The multicooker has become a friend and kitchen assistant for many housewives. It will allow you to quickly and tasty prepare lard. It is better to take a piece that is not too thick, which will fit on the grill of the multicooker, with beautiful alternating layers of lard and meat. The selected product is generously rubbed with salt, grated garlic, seasonings and spices. Next, it should be placed in a baking sleeve and left to marinate for half an hour at room temperature. Pour a glass of water into the multicooker bowl and install a wire rack. The dish is prepared within an hour in steaming mode.

Method 4 – salting lard in a bag

How to deliciously pickle lard at home? You can quickly get beautiful and piquant homemade lard using a regular plastic bag. For 2 kg you will need 150 grams of salt, a pinch of ground black and red pepper, and a few cloves of garlic. The lard is cut into small cubes, no more than 4 cm wide, which should be cut across for high-quality and quick salting. The pieces need to be rubbed with salt, sprinkled with a mixture of peppers, and garlic inserted into the cuts. The prepared product is placed in a bag and put in the refrigerator. After three days, you can taste the readiness of the lard.

Salting lard - original recipes for lovers

Salting lard in brine at home presents many interesting ways and original cooking methods. Each housewife can modify the recipe in accordance with personal taste preferences and family preferences.

Recipe No. 1 Salted lard in brine

A strong salt solution or brine for salting lard allows you to significantly increase the shelf life of the product, without compromising its taste and benefits. For 2 kg of lard you will need 2 glasses of water, a glass of salt, several bay leaves, peppercorns and garlic. The water must be brought to a boil, the salt dissolved in it and then boiled for another 15 minutes. Allow the liquid to cool, and at this time fill a three-liter jar with small pieces of lard, mixed with spices and garlic. Fill the jar to the brim with brine and keep it in a cool, dark place for a week. Pack the finished product in cling film and put it in the refrigerator.

Recipe No. 2 Spicy lard with garlic and spices

Dry salting of lard with garlic allows you to salt layers of any size - large or medium. For spiciness, it is best to take a mixture of special spices for lard, sold by weight. The garlic for this recipe should be put through a garlic press or finely chopped with a knife. The bottom of the pickling jar is covered with a layer of salt, then pieces are placed, sprinkled with seasoning and rubbed with garlic.

Add a little more salt under the lid. The minimum dry salting time is one week. Before freezing, the product is removed from the jar, excess salt and spices are removed, wrapped in cellophane, foil or parchment, and stored.

Lard is a high-fat product that is friendly with salt and seasonings. You don’t have to be afraid to over-salt or over-pepper the lard; it will absorb as much salt, spiciness and aroma as it needs.

Recipe No. 3 Salting lard for smoking

Many gourmets are interested in how to salt lard for smoking, because this aromatic and original dish is indispensable as an appetizer on the festive and everyday table. For this recipe, you need one and a half kilograms of pure pork lard in one mass. The lard is washed and dried, grated, broken bay leaves, crushed black peppercorns, mustard powder and tasty Adyghe salt are mixed separately.

A piece of bacon must be pierced with a knife, and the prepared spices must be driven into it with force. A few tablespoons of salt are poured into the bottom of a pan of suitable volume, apple or cherry chips are laid out on top, and a piece of lard is placed on top. Fill the pan with boiling water under the edges. The dishes are covered with a lid and placed in the refrigerator for 1 week. Immediately before smoking, the workpiece is removed from the pan and washed to remove any remaining salt and spices. This smoked lard turns out to be delicate in taste, aromatic and appetizing.

Recipe No. 4 Garlic lard with herbs

Lard with herbs and garlic is a delicious savory dish with which you can surprise your friends and delight your family. For this recipe, you need to prepare small pieces by carefully peeling the skin or cutting it off completely. The garlic is cut into thin slices, with which the pieces are generously stuffed. In a separate bowl, mix salt, spices and herbs. Each piece is carefully processed with this mixture. A suitable jar is well filled with lard, and a couple more tablespoons of salt should be added on top. The jar is closed with a lid and shaken so that the salt and seasonings are evenly distributed. Lard is prepared in the refrigerator for 5-7 days.

How to salt lard deliciously? Spices and lard are inseparable; seasonings emphasize the unique taste of lard, giving the product a rich and rich aroma. Traditionally, lard is salted in combination with garlic, bay leaf and ground black pepper. Other seasonings for salting are selected individually, depending on the taste and preferences of each person.

Ideal spices for meat and lard:

paprika adds spice and bright colors;
coriander enriches the product with a sweetish taste and spicy aroma;
Ground black pepper has a traditional taste and deep aroma;
black peppercorns – used for hot brines and marinades;
red pepper is the spicy notes and peppery smell of meat dishes;
mustard – ready-made, powder or seeds, for those who especially love it;
– a spicy ingredient for benefit and taste;
basil - lard with it will be appetizing, tasty and fragrant;
saffron carries a rich aroma with unique oriental notes;
cloves - added to marinades and brines for home-made salting of lard.

Lard easily absorbs foreign odors, so you need to keep an eye on its neighbors on the freezer and refrigerator shelves. This product should be stored separately - in cling film, a plastic bag or an airtight container.

Salting is a reliable method of long-term preservation of meat and fish products, proven over time and generations. Salting lard in brine according to a recipe in a jar is a simple and accessible way for everyone. As a result, there will be a fragrant and tasty dish on the table that is guaranteed to please guests and household members.

Video recipes for salting lard

Those who avoid eating lard because they think it is a very high-calorie product simply do not know anything about it. Pork fat can improve immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in consuming this product is to observe moderation, then it will only bring benefits and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be classified as “simple and fast”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

1000 g pork lard;
1250 ml water;
200 g salt;
30 g fresh garlic;
seasonings and spices to taste.

Preparing the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The average calorie content of the product will be 712.0 kcal per 100 g.

Method for salting lard in brine in a jar:

Dissolve salt in boiling water, let the brine boil a little and leave to cool;
Cut the product intended for pickling into pieces that will easily fit into the neck of a three-liter jar, grate with garlic and put in a bottle, pressing lightly and sprinkling with spices;
Pour the cooled marinade over everything, cover with a towel and leave alone away from direct sunlight for the time specified in the recipe;
Dry the salted lard with a paper towel, wrap in parchment (foil or cling film) and store in the freezer.

Salting lard in brine with garlic in a jar

When salting lard, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic it will not have that appetizing aroma and piquancy. Therefore, you can use only one garlic from the spices for pickling, and in the end you will get a soft and aromatic lard.

To salt lard in brine with garlic you will need:

1000 g pork lard;
1000 ml water;
200 g salt;
50 g garlic cloves.

You can try salted lard with garlic 6 days after it was put in a jar and filled with brine.

The nutritional value of finished bacon is 815.6 kcal/100 g.

- Since the saline solution is used cold, the first step is to prepare the brine. For it you need to boil water, dissolve salt in it and cool;
- While the brine is cooling, you should prepare the lard. It needs to be cut into medium pieces and thoroughly rubbed with garlic on all sides;
- Then place the prepared pieces of pork product into the jar, sprinkling their layers with the remaining chopped garlic;
- Pour the contents of the container with cooled brine and place in a cool, dark place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting lard in hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than any other method. Another advantage of this method is that the lard is salted much faster.

To pickle a three-liter bottle you need to take the following amount of the main product, as well as water and spices for the brine:

- - 2500 g lard with layer;
  - 2000 ml of drinking water;
  - 150 g coarse table or sea salt;
  - 15 g dry mustard;
  - 10 g ground red pepper;
  - 30 g garlic;
  - 15-17 black peppercorns;
  - 7-8 peas of allspice;
  - 5-6 buds of cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Lard poured with hot brine loses some of its fat and calories, so depending on the presence of a layer, the calorie content of such a product will range from 450-500 kcal/100 g.

Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in ground red pepper. Peel the garlic cloves and chop into thin petals;
In a three-liter bottle, place the product for pickling, cut into pieces, not too tightly, skin side up. Sprinkle each layer with garlic petals;
Dissolve salt in clean drinking water, add clove buds and peppercorns. Bring the brine to a boil and dissolve dry mustard in it;
Pour lard into a jar with hot brine, then cover it with a lid and leave it alone for several days.

Recipe for salted lard in Ukrainian

Lard is considered a Ukrainian national delicacy. In Ukraine, it is prepared in many different ways: with onion skins, honey, and even chocolate. Every Ukrainian housewife has her own recipe for Ukrainian-style lard. All existing recipes for this delicacy are enough for an entire cookbook. Below is one of them.

For this pickling in Ukrainian you will need:

1000 g pork lard with a layer;
1000 ml of drinking purified water;
200 g coarse sea or table salt;
60 g (about 10 medium cloves) garlic;
6 peas of allspice;
6 black peppercorns;
3 bay leaves;
15 g dried (or 30 g fresh) herbs;
1 star anise;
a little ground black pepper to taste.

The total time for salting will be from three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average per 100 grams this figure will range from 724 to 816 kilocalories.

First you need to prepare the lard. This culinary process will take place in two stages. The first step is to soak the original product, cut into pieces, in cold water for three to four hours (or better yet, overnight). This is done so that all the blood is washed out of the meat layer;
After soaking, the pork lard should be placed loosely (so that it does not suffocate) into a prepared jar, not forgetting to add herbs and spices between the layers;
Prepare a brine from water and salt. You can dissolve salt in cold, hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour the lard in a jar with brine at room temperature;
Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You need to be very careful when choosing pork fat for salting, so that unscrupulous sellers do not slip in lard from a boar, old or sick animal. A good product has a delicate pink tint that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worth refraining from purchasing gray-yellowish lard with an unpleasant specific odor, the skin of which does not have a mark indicating the certification of the product.

Fat from the back and sides is excellent for salting, but it is better to avoid lard from the sternum and belly, since the stringy layer passing through these parts of the carcass makes it too tough.

After purchasing lard, you should not store it together with other products that have a specific odor, since it can absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use large sea or table fish. Salt will not only help preserve all useful substances, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your taste, but do not be afraid to oversalt this product. Why? Because lard will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process by placing the lard in the refrigerator under pressure. You need to be careful when storing salted pork lard. In addition to the temperature regime, the light must also be maintained, since under the influence of sunlight the product will very quickly age and turn yellow.