Lard in brine - the best recipes. Salting lard in brine in a jar

Salted lard is a satisfying and incredibly nutritious snack that saturates the body with healthy fats, and homemade lard is doubly tasty and healthy. One of the ways to prepare lard is to salt it in brine, which allows you to obtain a product with a delicate consistency and excellent taste. Even a novice housewife can cope with this task, since lard in brine is prepared very simply and quickly. In addition, making your own lard will cost you much less than store-bought lard, so let’s cook together, save money and, of course, enjoy the great taste!

The taste of the final product is primarily influenced by the quality of the lard. So, how to choose the right lard for salting? First of all, you should pay attention to the color of the lard - it should be white or pale pink. It is better to avoid lard with a gray or yellowish tint - this color usually occurs in a product that is not the first fresh. The lard skin should be soft, thin and clean without hairs or any stains. IN in this case It is recommended to choose lard from a young pig - it has a soft skin and the desired thickness. Meat streaks in the lard, if any, should be thin. Good lard should not have any foreign odors (only a fresh, sweetish smell), and when pressed on with a finger, the dents should remain. It is best to take lard from the back rather than from the belly - it is less fatty and softer. And, of course, beware of running into boar fat. To avoid this annoying mistake, ask the seller to cut off a piece of lard and set it on fire with matches or a lighter - boar lard will immediately make itself known with a characteristic unpleasant odor.

So, we’ve chosen the lard, what next? To cook lard in brine, you will need a minimum of simple ingredients - water, salt and spices. Only coarse salt should be used - table or sea salt (but not iodized!) - and black peppercorns, allspice, bay leaves, paprika, cumin and, of course, aromatic garlic are excellent as spices. To prepare brine, on average, take from 100 to 200 g of salt per 1 liter of water. The brine is brought to a boil with constant stirring until the salt dissolves, after which it cools - the lard is poured with this brine. You can add onion peels to the brine during cooking, which will give the lard an appetizing golden color. Lard in brine can be prepared in a hot way, when the product is boiled for some time in a boiling liquid, or in a cold way, when the lard is poured with prepared brine.

As for containers suitable for pickling, it is best if they are glass jars or enamel pots and bowls. But the time during which lard should be kept in brine is determined by each cook independently - some believe that 3-5 days will be enough, while others are sure that pickling requires about three weeks. When the lard is ready, it must be removed from the brine, dried, rubbed with spices if necessary and put in the freezer.

The recipes we offer will allow you to learn more about the process of preparing lard in brine.

Lard in brine “Homemade”

Ingredients:
500 g lard,
8 tablespoons salt,
1 liter of water,
15 peas of allspice,
8 cloves of garlic,
2 bay leaves,
1 teaspoon black peppercorns.

Preparation:
Cut the lard into medium-sized pieces. Chop the garlic and place half of the garlic on the bottom of the salting container. Pour water into a saucepan, bring to a boil and add spices. Remove the pan from the stove, add salt, mix thoroughly and cover with a lid. After 5 minutes, pour brine into the lard so that the liquid completely covers the lard. Cover the container with a lid and leave the lard at room temperature for three days. Remove the lard from the brine, dry with paper towels, wrap in cling film, foil or place in a plastic bag and store in the freezer.

Hot lard in brine

Ingredients:
700-800 g lard.
For the brine:
7 tablespoons salt,
1.5 liters of water,
10 peas of allspice,
8 cloves of garlic,
5 bay leaves,
5 buds of cloves.
For grating lard:
3-4 teaspoons salt,
2 teaspoons paprika,
2 teaspoons mixed peppers or ground black pepper,
6 cloves of garlic.

Preparation:
Cut the lard into 3 pieces and place in a container. Prepare the brine by adding spices and chopped garlic to boiling water. Cook for about 2-3 minutes, then pour hot brine over the lard and cover with an inverted plate. When the brine has cooled, place the container with lard in the refrigerator for 3 days. After this, remove the lard from the brine and dry with paper towels. Mix chopped garlic, paprika, pepper and salt and grate the lard with the resulting mixture. Wrap each piece of lard in foil or plastic wrap and place in the freezer.

Lard in honey brine

Ingredients:
1.5 kg of lard,
1/2 cup salt,
1 liter of water,
3 tablespoons of honey (preferably linden or herbal honey),

5 peas of allspice,
5 bay leaves.

Preparation:
Pour water into a saucepan, add salt and spices. Bring to a boil and cook for 3 to 5 minutes. Remove the marinade from the stove and add honey. Stir and let steep for 5 minutes, covered. Place the lard cut into pieces into a pickling container and pour in the prepared brine. Cover the container with a lid and leave for 1 hour - after which the lard is ready for use.

Lard in onion skins

Ingredients:
800 g lard,
1 glass of salt,
1.5 liters of water,
15 g onion peels (from about seven onions),
5 cloves of garlic,
5 bay leaves,
5 peas of allspice,
a mixture of coarse peppers to taste.

Preparation:
Pour salt into a saucepan and add water. Bring to a boil, stirring, and add onion skins. Cook for 10 minutes, then put the lard cut into pieces into the pan. Bring to a boil and cook for 10 minutes. Remove the pan from the stove and leave the lard in the brine until it cools. After this, dry the lard with paper towels and make cuts in it with a knife. Combine crushed bay leaves, pepper mixture, crushed allspice corns, and finely chopped garlic in a small bowl. Rub the lard with spices, trying to fill the cuts. Wrap the pieces of lard in foil and put them in the freezer.

Lard in brine with garlic

Ingredients:
1.5 kg of lard,
1.5 heads of garlic,
5 tablespoons of salt,
1 liter of water,
10 peas of allspice,
1 teaspoon black peppercorns,
1/2 teaspoon coriander seeds.

Preparation:
Cut the lard into pieces and make cuts in them with a knife. Insert pieces of garlic into the cuts. Prepare the brine by dissolving the salt in boiling water. Place pieces of lard in a container, alternating with spices and the remaining chopped garlic, and fill with brine. Leave the lard for 2 days at room temperature, then put it in the refrigerator for 2 days.

Salo in brine in Belarusian style with caraway seeds

Ingredients:
1 kg of lard,
200 g salt,
1 liter of water,
5-7 cloves of garlic,
2 bay leaves,
2 tablespoons ground black pepper,
2 tablespoons of cumin.

Preparation:
Prepare brine by dissolving salt in water. The strength of the solution should be checked using an egg or raw potato - with the proper amount of salt they will float to the surface. Bring the solution to a boil, add lard cut into pieces and leave for one day at room temperature. After this, remove the lard from the brine, dry and rub with a mixture of pepper, cumin and chopped bay leaf. Place chopped garlic on top of each piece, wrap the lard in cling film and refrigerate for 7 days.

Lard in brine, prepared with soul and love, will certainly delight you and your loved ones with its wonderful taste! Happy preparations!

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).

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 2 days;
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.

Algorithm of actions:

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.

Salting sequence:

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.

Progress:

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.

Salo is an original Russian food, although, more precisely, Ukrainian. There are even mentions of it in chronicles and Domostroy. A man would not sit down at the table without a piece of bacon, even in the poorest house. It is still customary to prepare lard at home; there are many recipes, but they all start with one thing - by treating the lard with salt or soaking it in a saline solution.

Traditional pickling with garlic

For cooking you will need: - homemade lard 1 kg; - filtered water 1.2 l; - table salt 1 tbsp; - peppercorns 1 tsp; - bay leaf 4–5 pcs.; - peeled garlic 10 pcs.

Rinse the lard well, cut into large cubes, then place in a convenient container, preferably enameled, where the lard will be cooked. Coat the pieces of lard well with coarse salt. Next, add the bay leaf, broken into pieces, and peeled garlic cloves.

Then boil water, add salt and boil until the salt is completely dissolved. The solution should be cloudy. You can check the strength of the brine solution using potatoes. Cut the peeled potatoes in half and throw one of them into the water. If the potatoes sink, add salt to the water; if they float, the solution is sufficiently salty.

Cool the brine and pour the lard into it. The water should completely cover the pieces. Cover everything with a flat plate and press down well, lower the lid of the vessel on top.

You can pickle the lard two days in advance at room temperature, then place it in the refrigerator for 4 days. After 4 days you can use it: eat it, smoke it.

The best lard is from the back of the animal, it is soft and has layers of meat.

Brine for cold pickling

First boil the water, let it cool and brew. Crush the peeled garlic cloves. Grind the peppercorns in a mill. Pour pepper into the water and add garlic. Salt: for 1 liter of water, 3 tablespoons of coarse non-iodized salt.

Cut the lard into layers, at least 5 cm thick, and dip into the prepared mass. In this case, the lard is prepared in the refrigerator for no more than 3 days. After salting, the lard needs to be dried, sprinkled with pepper and spices. Can be served.

Smoking brine

Dissolve salt at the rate of 200 grams per liter of water. Place the lard in a cold solution, place the container on the fire and bring to a boil. Leave for 3 minutes, after which place the hot pieces in an enamel bowl in layers, between which place crushed garlic.

Lard is a very tasty, healthy and natural product. Lard is smoked, eaten raw and salted. Properly selected seasonings will help you pickle lard in brine.

Classic recipe for lard in brine

A universal and appetizing snack - lard in brine in a jar. A procedure such as salting lard in brine does not take much time.

Ingredients:

3 bay leaves;
1 kg. lard;
100 g salt;
liter of water;
3 cloves of garlic;
10 peppercorns.

Preparation step by step:

Cut the lard into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and dry with a towel. Fold the pieces not quite tightly into the jar.
Prepare the brine. Add salt, peppercorns and bay leaves to the water. After the salt has dissolved, remove the brine from the heat and add the chopped garlic, mix well.
Pour hot brine into a jar so that the pieces of lard are covered with brine. Close the jar with a lid and put it in the refrigerator for 3 days.
Remove the finished pieces of lard from the jar, dry and serve.

You need to store delicious lard in brine in the freezer.

Lard with garlic in brine

What delicious lard is without garlic - it is this that adds piquancy and aroma to the product. You will learn below how to pickle lard in brine with garlic correctly.

Required ingredients:

5 cloves of garlic;
liter of water;
1 kg. lard;
a glass of salt.

Preparation:

First prepare the brine. Boil water and add salt. Cool the brine.
Cut fresh lard into medium pieces.
Finely chop the garlic and grate the lard.
Place pieces of lard in a jar. Add the remaining garlic.
Pour cold brine into the jar and cover with a lid.
Cover the jar with a towel and place in the shade for 6 days.
After 6 days, lard can be eaten.

Lard in brine prepared according to this recipe is soft and aromatic. Store the product in the cellar or refrigerator.

Lard in hot brine

At home, delicious lard in brine can be prepared using another recipe, where the brine should be hot. In hot brine, lard turns out very tasty. You can take lard with layers of meat; brisket, where such a layer is larger, is suitable.

Ingredients:

5 cloves;
1.5 l. water;
8 cloves of garlic;
10 peppercorns;
7 tbsp. l. salt.
800 g lard;
4 bay leaves.

Ingredients:

star anise;
1 kg. lard;
6 peppercorns;
a glass of salt;
liter of water;
a spoonful of dried herbs;
10 cloves of garlic;
3 bay leaves.

Preparation:

Prepare the brine. Pour hot boiled water over the salt and dissolve it. Cool the brine to 40 degrees. Both sea salt and regular rock salt will do.
Soak the lard overnight or for 4 hours in cold water, cutting into small pieces. It is better to do this in a deep saucepan so that the pieces are covered with water.
Dry the soaked lard and put it in a jar.
Place chopped garlic, bay leaves and peppercorns between the pieces of lard. Sprinkle the pieces with herbs.
Pour the brine into the jar and place the star anise on top. Cover, but do not tightly seal, the jar. Leave the lard in a dark place for 4 days.

Store the prepared salted lard in brine in the refrigerator.

You shouldn’t fill the jar tightly with lard, otherwise it won’t be salted well.

Salo with carrots

A bouquet of spices adds flavor to the lard. This marinade reduces the salting time - you can enjoy the finished snack a day later. Store lard in the refrigerator in a jar along with vegetables, which can also be served.

1 teaspoon salt;

2 pinches of black pepper;

1-2 cloves;

3-4 peas of allspice.

Delicious, well-salted salsa on black bread, with pickles and garlic - this is a classic set of hearty snacks and a traditional snack with a glass of strong alcohol. If you love and respect this truly “folk” food, you just need to know how to salt lard at home. Moreover, you don’t need any special skills for this. The main thing is to purchase high-quality raw materials, and with the help of our advice, an excellent result is guaranteed even by an inexperienced housewife.

Classic recipe for salting lard in Ukrainian

Ukrainian lard is still considered exemplary. This is largely explained by the diet of pigs - they are usually raised on grain feed, so the taste of meat and lard is significantly different for the better. It is also important to know the correct recipe for how to salt lard in Ukrainian so that it comes out soft and fragrant.

Cooking method:

Rinse one kg of fresh lard with water and thoroughly scrape the skin with a knife;
cut into large cubes;
prepare brine (salt brine) - pour 3 tablespoons of salt, 1 teaspoon of ground black pepper into a wide saucepan, put 5 - 6 allspice peas, 5 cloves of garlic and bay leaves. Fill in cold water and stir until the salt is completely dissolved;
put the lard in the brine and press down on top with pressure so that it is completely immersed in water;
This is where your mission ends - you just need to leave the dishes for the day for five days in a cool place, tightly covering them with a lid;
after the lard is completely salted, pour out the brine and dry each piece with a paper towel;
The product is already completely ready for use, but it is recommended to eat it after cooling in the refrigerator or freezer.

Advice! Never use sea or iodized salt for pickling. To obtain a well-salted piece of lard, only classic stone, or extra without additives, is suitable.