Salting lard at home or buying it at the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the resulting lard is tastier, don’t even try to argue! I think the majority will agree on the correct opinion: at home it tastes better and is more profitable.
Our task is not to open a discussion, but rather to close and move the topic in the direction of: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods has its supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!
Homemade recipe for dry salting lard
Ingredients:
- fresh pork lard - 1 kilogram;
- coarse table salt - 1 kilogram;
- ground black pepper - to taste;
- seasonings - according to preference or special mixtures for salting lard.
Dry salting of lard according to a home recipe is as follows:
- Wash the fresh lard, cleaning the skin. Let it drain and dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
- In a bowl, mix the dry ingredients with coarse salt until smooth and roll the pieces of lard in this mixture on all sides.
- Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
- Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
- If necessary, place the second layer on top and sprinkle it with the remaining salt. Leave the container with the lard under the lid in a cool place or in the refrigerator for 5 days.
- Further storage of the finished lard is possible in the refrigerator or in sealed packaging for each piece separately in the freezer, which will greatly extend its shelf life.
- Homemade recipe for salting lard in brine (brine)
Lard with layers of meat - the most delicious way
Ingredients:
- drinking water - 800 milliliters;
- fresh lard - 1 kilogram;
- sea salt or regular coarse salt - 1 cup;
- garlic - 3 cloves;
- laurel leaf - 2 pieces;
- peppercorns and other seasonings - to taste.
To pickle lard in brine according to a simple home recipe:
- Cut the washed and dried lard into small pieces of 4-5 centimeters.
- Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
- Place the pieces of lard tightly in a glass jar, fill with cold brine and leave under the lid in the refrigerator for one day. If the pieces are larger, the salting period is slightly delayed.
- After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.
- How to salt lard with garlic and pepper at home
Salting fresh lard
Ingredients:
- fresh lard;
- coarse table salt;
- fresh garlic;
- black pepper;
- laurel leaf.
Season lard with garlic and pepper at home like this:
- Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
- Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
- In different places of a piece of lard, use a sharp-nosed knife to make a depression into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
- Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
- Place the bag of lard in a container, keep it for one day at room temperature and another 5 days in a cold place or in the refrigerator.
In the future, such lard for eating is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each piece separately in the freezer. Here is a simple homemade recipe for salted lard.
Original recipe for salting lard in onion skins
We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard on the liver.
Ingredients:
- fresh lard - 1.5 kilograms;
- drinking water - 1 liter;
- table salt - 7 tablespoons;
- onion peel - 2 cups;
- garlic and ground pepper - optional.
According to the recipe, salt lard in onion skins as follows:
- Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.
- By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
- Leave the boiled lard to cool in the onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
- Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.
For those who like a more pungent taste of smoked meats, when cooking lard in onion peels, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.
Homemade recipe for salting lard in hot brine
When solving the question: how to pickle lard, do not forget this simple and accessible method of hot brine. Lard with layers of meat is especially suitable for such salting. The entire process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.
Ingredients:
- fresh lard - 800 grams;
- table salt - 7 tablespoons;
- drinking water - 1 liter;
- laurel leaf - 4 pieces;
- allspice peas - 5 grains;
- cloves - 3 grains;
- fresh garlic - to taste.
According to a homemade recipe, lard is salted in hot brine as follows:
- Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
- In a suitable saucepan, where you add all the listed ingredients, the quantities of which, except for salt, are variable, cook after boiling for two minutes.
- Turn off the heat, and place the prepared lard into the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product cools completely.
- Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
- After three days, remove the finished lard from the brine, let it drain, dry with a paper towel and, coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. Can be stored in the freezer for a long time.
You can include horseradish and any seasonings you prefer in the mixture for coating pieces of prepared lard. But there is an option: don’t coat it with anything - it will still be very tasty!
How to salt lard for smoking according to a village recipe
Lard smoked according to home recipes is still a delicacy! Only a significant share of success comes from proper salting before the smoking process.
Ingredients:
- fresh lard - 1.5 kilograms;
- table salt - 200 grams;
- ground pepper;
- laurel leaf - 2 pieces;
- fresh garlic - 3 cloves;
- mustard powder - 1 teaspoon.
According to the village recipe, lard for smoking is salted as follows:
- Peel and chop the garlic.
- Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
- Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
- The container with lard reaches natural cooling and is placed in the refrigerator for 3 days with the lid closed, after which it can be smoked or eaten.
Roulette lard
This recipe for making combined lard takes a little time and effort, but the finished product fills the house with an intense meaty aroma.
Components:
- lard with meat layer - 1.8 kilograms;
- dill seeds - 2 tablespoons;
- ground black or red pepper and rosemary - 1 tablespoon each;
- coarse salt - 1 tablespoon + 2 teaspoons kosher salt;
- garlic - three cloves;
- olive oil - 2 tablespoons.
Cooking instructions
- The shoulder part of a pork carcass, brisket and loin, which should have a small layer of meat, are well suited for cooking.
- Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a coffee grinder with the rosemary until the texture is fine but not mealy.
- In a small bowl, use a masher to grind the spice mixture with the salt, garlic and olive oil to a paste. Other seasonings that are included in the recipe can be used as a topping.
- Separate the meat layer from a whole piece of pork, turn the piece skin side up and use a knife to make a shallow cut so that the finished product does not crack later.
- Separate the meat layer from the lard pulp, season to taste, and generously rub the lard with the prepared seasoning mixture.
- Chop the meat part into pieces, season to taste and place on the prepared semi-finished product, retreating 1/3 from the edge. Roll everything up and place it in the refrigerator overnight for eight hours.
- Place in a preheated oven and bake at a temperature of about 200 C until fully cooked.
Salted lard in jars with parsley and dill branches
This recipe was recommended to me by a good friend of mine, and it was passed down to her by her mother and grandmother. The lard turns out very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper are used.
Components:
- lard - 6 kilograms;
- garlic - 2-3 heads;
- green dill and parsley - 2 bunches;
- dry mustard (powder) - 1 teaspoon;
- salt - 600 grams.
Technology for preparing salted lard in jars
Cut the lard with a small layer of meat into pieces that should fit into three-liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, dry the healthy sprigs of dill and parsley on a kitchen towel after washing. Peel the garlic, separate the cloves and chop.
Afterwards, sprinkle the bottom of clean three liter jars with three tablespoons of a mixture of salt and pepper, then sprigs of herbs and garlic. Dip all the pieces in the salt seasoning and place in a bowl, topping with herbs and garlic. And do this all the way to the top.
At the end, sprinkle the surface of the laid lard with mustard and close it with a nylon lid or tie it with food paper and cellophane. When storing lard for a long time, mustard slows down its deterioration.
Boiled lard with cherry twigs
People say: “There is no such thing as too much lard.” Lard is never bad, it can be delicious! I want to offer an ancient method of salting lard, then they used only natural additives, which were only beneficial, and the taste was excellent!
Components:
- lard - 2.5 kilograms;
- water - 2 liters;
- cherry branches - at least 250 grams;
- onions - 5 small onions;
- garlic - 14 cloves;
- husk - how much will go in;
- salt - two glasses;
- pepper - in preferred quantity.
Instructions for preparing boiled lard with cherry twigs
- Carry out preparatory work for the primary processing of lard. Then rub with coarse salt and ground pepper (red or black) on all sides. Cut large pieces into four parts, but do not cut at the base.
- Cut cherry branches from a healthy tree, dry them slightly, then break into pieces. Then add onion and garlic peels, onions and garlic, cut into two parts.
- Take two standard plastic bags, put one in the other, put the proposed combination of spices and flavorings on the bottom and sides - but bay
Do not add a sheet under any circumstances! - The delicate aroma from the cherry branches will be immediately lost. Seal the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the bag.
A quick way to pickle lard
What ingredients will you need:
- A kilogram of lard;
- 400 grams of salt;
- Garlic – 5-6 cloves;
- A little ground black pepper.
How to pickle lard according to a quick recipe:
- The lard must first be washed, cleaned of dirt and wiped with paper napkins;
- Peel the garlic and cut into thin slices;
- Cut the lard into small slices and pierce them in several places;
- Then rub each piece with salt, garlic and pepper, insert the garlic into the puncture sites;
- Place all the grated pieces in a jar, sprinkle with the remaining salt and pepper;
- Place the jar in a container of water, put it on fire and sterilize in boiling water for 30-45 minutes;
- We recommend eating the finished lard within a short period of time, otherwise it will spoil.
Secrets and tips on how to salt lard correctly
- When salting lard, there is no need to be afraid of an overdose of salt and spices: lard will only take a certain amount of salt, and spices can always be removed from its surface.
- The peritoneum is suitable for hot types of salting of lard, but in the dry version it will remain very tough. The side layers of lard and from the back are the best material for dry salting.
- The smell of garlic, when first used in pickling, disappears quite quickly. For this reason, it is better to rub pieces of lard with it before eating them.
- If the lard is a bit harsh, you can soften it by soaking it in cold water for 10-12 hours, adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
- Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
- In ripe salted bacon, the meat strips darken. If they are still pink, then you need to give the lard time to brew. When dry salting, you can sprinkle salt on unsalted pieces of lard, but the salt in the brine should be no less than normal.
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 stay 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. Soak 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
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.
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.
Contrary to some opinions, science has proven that lard is healthy, it contains a lot of vitamins A, D, E, F, saturated and unsaturated fatty acids, as well as selenium and lecithin. To take advantage of the whole health package, you need to learn the steps and rules for salting brisket at home.
Those who prefer their brisket smoked can finish cooking it in the smoker after it's been cured, resulting in a delicious, flavorful appetizer.
The highest quality brisket is sold on farms and from a trusted seller. To salt pork, leave the choice on a fresh cut, the thin skin of which is not damaged.
Tip: It is best to salt pieces that have almost the same thickness of fat and meat layers.
To check the cut for freshness, you can take a sharp knife; if it pierces the piece easily, then the product is of high quality and edible. It should also have a pleasant smell.
Before you start brining the brisket, it is prepared for the process. The layer of lard and the skin must be cleaned; you will need to scrape them with a knife, rinse them with cool water, and dry them.
Before properly brining the pork belly, the ingredients are prepared. Only coarse table salt is used. Fine salt is not used, since it can only salt the top layers of the pieces, which will not dehydrate the entire brisket; after a while it can begin to rot from the inside. Iodized salt is not used so that the top layers of the piece are not burned by iodine, which can increase the temperature, and this will lead to the product quickly becoming rotten and spoiled.
You should carefully consider the choice of dishes for salting. It should be glass, plastic, ceramic, enameled. Containers made of oxidizing material are not suitable.
Brisket with brine
It's delicious to brine brisket. If you take it weighing a kilogram, then for cooking you will need: a liter of water, 10 allspice peas, 8 black peppercorns, 5 bay leaves, 5 cloves, 5 cloves of garlic, 1 chili pepper, coriander and mustard, fennel and cumin seeds if desired, table salt “by eye”. Usually four large spoons are enough.
The pork breast is cut into rectangular pieces, the size of each piece is about 5 cm by 8 cm. Take a deep container, place the product in it and set it aside.
An enamel pan with water should have a raw egg or peeled potato inside. Salt crystals are poured into it, the solution is continuously stirred until the egg or potato floats to the surface. All seasonings according to the recipe are sprinkled onto the solution. The liquid should be boiled and boiled for 5 minutes.
The finished brine should cool to fifty degrees; it should be poured over the raw materials so that the liquid hides the pieces. The container is closed. Experienced chefs, when asked how long it will take for the product to be salted, recommend keeping it in the refrigerator for at least 48 hours, and it will be ready to eat.
If Madeira or a little sherry or barberry (several berries) are added to the brine liquid, this will add a rich aroma and a unique piquant taste to the brisket.
How to get dry-cured brisket?
There is more than one way to salt pork belly. For a kilo of pork for salting, use a simple dry method to prepare: three quarters of a glass of salt, a teaspoon of ground black pepper, as much as you want, ground red pepper, 5 or 7 garlic cloves.
The spices are mixed. The pork is divided into pieces measuring 6 by 8 centimeters. It should cut through to the skin. Peeled garlic is pushed into the cut areas. The product is sprinkled with spices. The taste of pork meat and lard with garlic and spices is incomparable, resulting in a very appetizing and nutritious salty delicacy.
The salted products wrapped in parchment are put into the desired container, tightly closed and will remain in the refrigerator for 24 hours, after which they are frozen for 24 hours in the freezer, after which they are cut into slices and eaten.
Garlic pickling option
If the hostess salted the pork belly with garlic, the household and guests will gobble up the hearty delicacy at the table with appetite. Adding garlic enhances the benefits of the product.
If you take half a kilo of pork (breast part), then prepare 5 more garlic cloves, 3 large spoons of salt and a little pepper.
The cleaned pork is cut so that the knife reaches the skin; the distance between the cuts should be about two or three centimeters. The cut areas are stuffed with garlic slices and covered with salt. Crystals of salt and ground pepper should be sprinkled on the sides of the pork and on top.
The salted products are wrapped in a clean cloth and left in the room for about 10 hours, then transferred to the refrigerator shelf. After 24 hours, the wrapping tissue is replaced with a fresh flap. The products will remain in the refrigerator for a day. After this, excess salt should be removed from salted products and garlic cloves should be removed. The pork is cut into slices and eaten with black bread and onions.
How to salt brisket using the hot method?
For a kilo of pork breast you need: a liter of water, half a glass of salt, 2 large spoons of sugar, 10 black peppercorns, 5 bay leaves, a handful of onion peels, a head of garlic.
Brisket in onion skins is salted using the hot method using a slow cooker. You will need to soak the onion peels, wait a few hours, transfer them to a colander, and rinse them in running cold water. The multibowl should be covered with husks and bay leaves. You need to dissolve salt and sugar crystals in boiling water, then pour the solution into the multicooker bowl.
The brisket should be cut into pieces with an approximate size of 5 by 7 cm. In the stewing mode, the pork is cooked for forty minutes. After turning off, the products remain in the brine liquid for a couple of hours; the multicooker lid must be closed. The finished salted products must dry.
To make the pork even more appetizing, press the garlic well and rub the brisket with crushed spicy vegetables and pepper. And to enhance the taste and ease of cutting, freeze the product in the freezer.
Ascorbic acid in salted pork
Pour half a glass of coarse salt and a mixture of spices into a liter of water. The brine boils and cools. The pork is rubbed with crushed five garlic cloves and six tablets of ascorbic acid, ground into powder. The piece is placed in brine and kept in the refrigerator under pressure for 7 days. Drain the brine, roll in the pepper mixture and refrigerate for another day.
How to brine and smoke brisket?
To smoke brisket, you need to salt it, but salted or marinated brisket can be smoked using the hot method. It is recommended to use a dry marinade. From the ingredients you will need to prepare herb seeds: paprika, thyme, basil and rosemary. You will need some chili powder. Salt is prepared in quantities 4 times greater than other seasonings.
All ingredients are mixed, each piece of meat is rubbed with the mixture. After 10 hours or overnight in the refrigerator, the pieces are allowed to dry for a couple of hours.
After the pork has dried, they start lighting a fire. Wait until the hot coal mass remains. The smokehouse is put on fire. Firewood is used from fruit trees, aspen, alder or oak. The pieces of brisket should be placed on a wire rack so that they do not touch each other. When the temperature inside the smokehouse reaches ninety degrees, a grate with pork meat is installed in it.
After half an hour, the smokehouse is opened and it is checked whether the product is ready. If the color saturation is weak, smoking is extended by 10 or 15 minutes. The meat is eaten immediately, but if you keep it outside for about 2 hours, it will taste better.
Boiled smoked product
To get smoked pork you need to prepare: a kilogram of fresh brisket, 10 large spoons of table salt crystals, sugar (a tablespoon is enough), ground red and black pepper (half a teaspoon each), 5 garlic cloves, onion peels (50 grams), leaves laurel (3 pcs.), water (one and a half liters).
Add the onion peel and seasonings to the water poured into the saucepan, without using the garlic. When the liquid boils, you need to cook it for another 10 minutes.
You will need to wash the brisket, dip it in boiling marinade liquid, and turn on low heat on the stove so that the meat simmers for an hour. Then remove from the brine solution, cool and dry the product. The garlic is cut into slices and stuffed into the brisket.
A smokehouse is installed, where the meat, which previously required salting, is smoked for half an hour. When the juicy and tender dish has cooled, it is served.
Salting lard, especially with layers of meat, has long been revered as a matter of special importance. There are quite a lot of recipes for how to salt lard with a layer. We are sharing a method that takes only a quarter of an hour and can be stored as long as your heart desires.
To prepare delicious lard with a layer, you will need:
- Fresh lard - calculation per 1 kg. Choose layers so that their thickness is no more than 6-7 cm.
If you buy such a product at the market, ask how the skin was processed. Experts say that scalding with hot steam is not the best option. The skin will then be tough. From time immemorial, in villages they used an ordinary burner for this. Therefore, the skin remains soft and tender when salted.
- Garlic – approximately 1 head.
- Salt – always coarse – about 100g.
Although there is no way to over-salt this product! The structure is such that it absorbs exactly the amount needed.
- Seasonings: it’s convenient to buy a bag of ready-made spices, but you can put together a mix yourself if you take thyme, cumin, a mixture of red, crushed allspice and black pepper, and bay leaf.
You can salt tasty, aromatic lard with a layer like this:
It is better to make the pickling mixture in advance. Mix the crushed spices with salt. It is better to cut the garlic into thin slices and use a knife to stick them evenly into the layers of lard.
Keep in mind that pickling with garlic does not imply long-term storage. If you want to add salt for future use, do not add garlic, but sprinkle or add the appetizers before serving.
Rub each piece thoroughly. Prepare a convenient container for pickling. Be sure to add salt and spices to the bottom. Place the pieces skin side down, and the top layer, on the contrary, skin side up. Sprinkle the future snack with salt, spices and cover with a cotton towel or napkin.
For the first two days, let the lard salt at room temperature, and then let it reach normal levels in the refrigerator. Usually, after three days the product is ready for use.
In villages, especially in Ukraine, lard was salted in oak or walnut barrels. The aroma from such a snack cannot be replaced by any spices. If possible, buy a small jug or barrel. You can salt the “Khryushkin product” in different ways. Read lard pickling recipe in brine. Perhaps you will like this method better.
Watch the video, you will like “I suffer without lard”))) just below!
Few people know how to deliciously pickle lard at home. There are three main methods of pickling, but the recipes themselves are incredible. In our article you will find only the best ways to prepare this dish.
Lard is a good source of essential fatty acids and vitamins.
Lard is a kind of cult in some countries; its huge variety on the shelves and a large number of recipes indicate that people love it and it is beneficial.
In addition to the three main methods, there are also cooking methods. One of them is smoking. True, for this you will need a smokehouse or a cold smoke generator.
To make your homemade lard tasty, you must initially choose a first-class cut, so knowing how to choose it correctly is very important. You are unlikely to be able to find it in a regular store, so you will need to go to the market.
There are several basic rules:
- Pay attention to the color of the lard; it should be white, or slightly pink. If you see yellowness or gray in a piece, look for another one;
- Uniformity - there should be no veins, unless you want to salt it with a layer;
- Thin skin - such a piece is more valuable and will be softer;
- When pierced with a knife or toothpick, you should feel a slight elasticity; you should not take lard that is too hard or very soft;
- The thickness of the piece should be about 5 cm.
- If you are not sure about the supplier or seller, it would be a good idea to look at the license.
Choosing a good piece is very important, but it is not difficult. If a product raises doubts or suspicions, do not dwell on it. Look for a thick piece, with thin skin, a uniform white and pink color, I think you will understand if the piece is really fresh and of high quality. This is immediately obvious.
As soon as it is not cooked. There are a variety of methods, but almost everywhere the same ingredients are used for pickling.
Lard 4 cm thick is considered ideal for salting.
Namely:
- The lard itself;
- Salt;
- Pepper (both peas and ground);
- Garlic;
- Bay leaf;
- Other spices as desired.
There are some specifics when preparing in one way or another
- Dry pickling- the simplest, fastest and quite tasty method, many complain about the short shelf life of the finished product, but whoever bothers to store it in the freezer, nothing will happen to him there for a very long time.
- Lard in brine- this method is a little more labor-intensive, here you will need to prepare the brine, marinate, and wait much longer than with dry salting. But in the end it lasts longer and turns out more tender.
- Boiled method- used for greater safety and this method is used to prepare it in onion skins.
- Smoking- This is one of the most delicious methods, but you need to salt it before smoking.
But the most important point is that lard cannot be over-salted. It always takes as much salt as it needs. Especially with regards to dry pickling, I usually only practice that. It is enough to cover it with spices, pepper, garlic, thick coarse salt and seal it, either in a container, or in foil or a bag. And in a day it is ready. What else is needed?
How to cook lard in brine
First you need to cook the brine, in which the salting will actually take place. For 0.5 liters of water we will need 4 tablespoons of salt, a handful of black pepper, 5-8 peppercorns, bay leaf, coriander and other seasonings as you wish.
Lard in brine turns out very tender.
Bring the water to a boil, add all the ingredients for the brine, and keep it on low heat for 5-10 minutes so that the salt melts and the water is saturated with spices.
Next, we need to take the lard itself and the jar in which the salting will take place. Depending on the size of the pieces, select the size of the jar and start laying. It’s better to do this in layers and put garlic between the pieces. You can cut it or put it through a garlic press. When all the pieces are laid out, fill it all with brine, only it should be slightly cooled. After 4-5 days the product will be ready and you can eat it.
You will need to store the lard in the freezer, and after taking it out, dry it on a towel. To add more piquancy, you can cover it with pepper, garlic, wrap it in foil and store it. This is how it turns out quite tasty in brine.
Lard with a layer
If you cook it with layers and boiling, then first you need to boil the pieces for 10 minutes in salted water, then take them out and sprinkle them with pepper, again with salt, garlic and wrap them in a bag. We put it in the refrigerator for a day and you can eat it.
If you cook with a layer of brine, then dilute the brine (preferably in hot water), add salt, pepper, bay leaf, and garlic. Dissolve the salt and immerse the pieces of lard into the cooled brine. You can put a load on top. It should stand for about 3 days. Then we take out the pieces, dry them with a towel, cover them with garlic and pepper, and wrap them in film or a bag. And put it in the freezer. It will freeze and be ready to eat.
How to deliciously pickle lard - my father’s recipe
This is a dry method of salting lard, and in my opinion, no worse than others. It's very easy to prepare, even a child can do it. Let's take a good piece, cover it on all sides with pepper, both ground and peas, garlic (cut in plastic), you can make cuts and insert pieces of garlic there and put a little pepper. Then, sprinkle with salt. There is no need to be afraid here. It won't take too much. Then we put the piece in a bag and put it on a plate. You can put another plate on top and place a load - a jar of water. After 8 hours in a warm place or a day in the refrigerator, our yummy is ready. Freeze it to make it easier to cut and tastier. This will turn out to be a very tasty dish.
That's all. Finally, I can say that you don’t need to be afraid to experiment with this product; it’s almost impossible to ruin it. There are a huge number of recipes, but they are all about the same. Somewhere there is more salt, somewhere less, sometimes they keep it longer, sometimes faster. The essence does not change from this. It will pickle anyway. Even in a very short time. My father salts it overnight. And we say goodbye to you, we hope that the recipes will help you.
Bon appetit!
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