How to salt lard at home so that it turns out tender, tasty, melts in your mouth and evokes admiration from everyone who eats it? There are thousands of options, and everyone likes their own recipe for how to salt lard. If you don’t have one yet and this is your first time going to pickle lard at home, then choose, try, experiment - you will definitely like some of the recipes. But first you need to buy lard. For salting, you should choose only fresh, not very thick lard. It should be white or slightly pinkish in color, without yellowness. You can use both “pure” lard and pieces “with a slot”, that is, with thin veins of meat. The skin should be soft, clean and easily separated from the fat. Classically salted lard Cut a kilogram of lard into bars, sprinkle generously with coarse salt and refrigerate for two days. Then boil water and dip the lard into it along with the onion skins. Do not shake off the salt from the lard. Add two heads of minced garlic, a few bay leaves, a teaspoon of ground black pepper, half a teaspoon of ground red pepper, a few peppercorns and salt to the pan. Add more salt – the lard won’t take in too much. Cook the lard for 5-7 minutes, cool, wrap in paper and put in the freezer. You can try it in a day. Spicy lard A recipe for salting lard at home, for those who like it spicy. Pour 7 glasses of water into a saucepan, add a glass of coarse salt and a handful of onion peels, and bring to a boil. Cut the lard into pieces so that they fit into the pan and place them in water so that it completely covers them. Boil for 10 minutes and leave to cool in brine for a day. After a day, the lard should be removed from the brine, dried and thickly rubbed with red ground pepper and crushed garlic. After this, the lard is wrapped in foil or paper and put in the freezer. Lard prepared in this way can be stored for a very long time, maintaining freshness and amazing taste.
Kimzi (Korean cabbage)
Ingredients:
- 1 kg. white cabbage
- 3 tbsp. spoons of salt
- 1 medium sized onion
- 1-2 cloves of garlic
- ground red pepper
Cut white cabbage into strips, sprinkle with salt and
leave for several hours. Finely chop the onion and garlic and mix with red pepper. Then mix everything with pickled cabbage, put it in a clay pot, put a load on top and leave for 2-3 days.
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Cream of clam chowder or Clam chowder. Clam chowder is a specific, very popular American dish. This is a kind of thick stew with bivalves, except mussels and oysters. Traditionally, chowder is made from cured pork, onions, tomatoes, milk or sour cream, butter and fish (such as cod) or shellfish. Some older recipes for this dish also add wine. In general, clam chowder is an excellent option for imagination and improvisation regarding ingredients and their quantities. In any case, this dish will take a special place in the gallery of your tastes. Here is one of the best versions of this interesting soup.
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Note to the hostess
1. To remove excess bitterness from onions, after cutting they need to be placed in cold water for a while.
2. The cut half of an onion will not lose its taste if it is greased with margarine on the cut.
3. The opened onion will remain fresh if it is placed cut side down on a plate sprinkled with salt.
4. If washed greens are tightly wrapped in foil and placed in the freezer, they will remain fresh for 2-3 months. Moreover, unlike dried or salted, it will not change its smell and taste at all.
Well, we are going home with a simple catch - a pike under a kilogram, and a small perch (salted and dried), and we are looking forward to the next weekend, and there are unknown places along the city limits, new reservoirs, fishing, and, of course, our favorite SUVs...
Racetrack Playa is a place where the stones walk on their own.
Racetrack Playa is located in Death Valley. This is the bed of a dried lake, covered with a crust of takyr (a landform formed when saline soils dry out) with small cells. A rock rises in the middle of the lake, adding variety to the monotony of the flat landscape.
Dozens of trails can be found on the surface of the lake.
pechen treski Here is a recipe for making a delicious salad from canned cod liver.
We need:
4 medium potatoes
Canned peas
Bulb
Salted mushrooms
1 can cod liver
Boil potatoes and eggs, cool and cut.
Chop the mushrooms. Peel and chop the onion.
Mix everything and dump the liver along with the fat into our mixture from a tin can. And again chop everything finely. For this salad, the smaller everything is chopped, the better. Only after this add canned peas. Mix. Salad ready. Mushrooms in this salad are, of course, not for everyone. If you don’t really like this combination, you can replace the mushrooms with fresh cucumber. Cucumber is already a win-win option. How to pickle mushrooms is described here.
And one more little tip. In the store, choose only the highest grade liver. It would be good if the jar said “made at sea.”
If it says first grade and says “made from frozen raw materials,” then you don’t need to take it. It's impossible to eat.
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Smoked mackerel at home without a smokehouse
Author of 1 recipe Alina Shikhgamzaeva:
How to pickle mackerel In order for our mackerel to look like smoked one, we will need:
Fresh frozen mackerel – 3 pieces (medium); Brine: Water – 1.2 liters; Salt – 3 full heaped tablespoons; Sugar – 1.5 tablespoons; Dry black tea – 2 tbsp; Onion peels – 3 full handfuls.
Salting mackerel at home.
Prepare the brine. In a saucepan with water, dissolve salt, sugar, dry tea, and thoroughly washed onion skins. Bring to a boil, cover with a lid and let cool. Strain. Clean the mackerel, remove the tail and head, rinse. Place the prepared fish in an enamel or glass bowl.
Author of 2 recipes Olya Polonskaya (Sizoy):
I make mackerel like this: fill 2 large mackerels (without heads) with brine and put them in the refrigerator for 4 days, then dry them overnight. Brine: 4 tbsp. I pour boiling water over spoons of tea, add 3 tablespoons of salt and 3 tablespoons of sugar. Pour cold brine over the fish. Try it, you won’t regret it, it’s very tasty.
Author of recipe 3 Elena Chernova (Borovskikh):
for 2 kg of mackerel, 4 tablespoons of sugar, 8 tablespoons of salt, a lot of onion skins - boil everything, cool, add 2 tablespoons of liquid smoke. Remove the head and intestines from the fish, pour in cold brine, put in the refrigerator for 3 days, after 3 days take it out, blot it with a napkin and hang it by the tail for a day (you need to lay something down; fat drips from the fish). BON APPETIT!
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How to salt lard?
Recipe four
Quick pickling with garlic and pepper
Take lard in quantities as in the second recipe. Prepare it without using spices. Then pour cold water into a saucepan large enough to accommodate two pieces of lard. It is necessary to take into account that subsequently the volume of loaded lard does not displace water from the pan. Place a pot of water on the stove and bring to a boil. Using table forks, add prepared lard into boiling water. Bring to a boil and reduce heating temperature. Cook thin lard 2-3 cm thick for 8 minutes at low temperature and low boil, thick lard for 10 minutes.
At the end of the specified time, remove the lard using forks onto a clean plate. Let it cool slightly. Just to avoid getting scalded. Next, with hot lard, perform all the operations as in the third recipe.
After the first day, turn the lard over as described in the second recipe. Leave the inverted lard for another day.
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How to pickle herring.
I salt the freshly frozen herring myself. It turns out very tasty, and the savings are noticeable, because salted herring is much more expensive than fresh-frozen herring. The layout for the marinade is as follows: 1 liter. water 6 tablespoons salt 3 tablespoons caxap peppercorns - 6-7 pieces 3 bay leaves, a little cloves, cinnamon and coriander Please note that there are 5-6 pieces of fish in 1 kg of herring. They fit perfectly in a three-liter jar. Filling them requires approximately 1.5 liters of brine. Calculate the proportions yourself. We defrost the herring, clean it, gut it. The head can be removed, or you can salt it directly with the heads.. We wash the fish well and put it in a jar. . You can salt the herring whole or cut into large pieces. We put water for brine. Add all the ingredients, let it boil and cook for 1-2 minutes. Remove from heat. The brine should cool down. Place the herring in a jar. Fill with chilled brine. Close the lid and put it in the refrigerator. After 24 hours, home-salted herring is ready. If you leave it for another day, the herring will not be lightly salted. If you need to store it longer, pour 1 tablespoon of 9% vinegar into a jar of brine. You can preserve the finished herring in another way. Transfer it to another jar or container, sprinkle (to your taste) with ground black pepper and pour in vegetable oil. Then it can be stored in the refrigerator for at least 10 days.
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How to pickle lard with garlic.
Required:
Salo
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.
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How to pickle milk mushrooms in a hot way
First you need to take mushrooms, milk mushrooms, of course, dill umbrellas, remove the seeds from them, salt, but not evaporated or iodized, and garlic to taste.
After the forest, you need to remove debris, pine needles, leaves from the mushrooms and immerse them in a container of water. You need to take it according to the number of mushrooms. It is advisable to trim the stems of the mushrooms, leaving about a centimeter at the caps. This must be done so that the top rows do not break the caps of the bottom rows.
Each mushroom must be washed, then each row must also be thoroughly rinsed from any remaining soil, it is ideal to tilt it at 45 degrees, in this position the water conveniently washes everything from the stems to the edges of the caps. If there is dirt stuck to the caps, you can use an old toothbrush. After washing the mushrooms, put them in a bowl.
After thorough washing, place the mushrooms in a saucepan and put on fire. After the water boils, you must continue cooking for another twenty minutes.
In a bucket, which must be clean, sprinkle a thin layer of salt on the bottom, distribute dill seeds, peeled and chopped garlic. We begin to lay the milk mushrooms in a row, legs down. After laying the first row, we add salt to it, followed by laying the next row. And so we continue to alternate salt and mushrooms until they run out.
We place a plate on top so that we try to cover the surface of the mushrooms to avoid mold; we put pressure on the plate. If the water released from the mushrooms does not cover them, add more of the water in which they were cooked. The water should completely cover all the mushrooms.
Let them sit for three days and salt them out. After this, we take all the mushrooms and put them in a jar, a three-liter jar will do, and place a clean cabbage leaf on top of the mushrooms. And now we need to seal the jars with plastic lids. A week will pass, like one day, and the mushrooms will be ready.
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Salt mackerel at home. So, in order to salt mackerel at home, we need:
1 liter of water
4 level tablespoons of salt
2 level tablespoons of sugar
2 tablespoons vinegar
3 pieces bay leaves
3 black peppercorns
2 allspice peas
We take freshly frozen mackerel, wash it under running water and cut it into pieces.
Prepare 1 liter of water and spices. Add salt, sugar, bay leaves, peppercorns to the water. Set to boil for 2 minutes. Cool, add vinegar. Place the mackerel pieces in a jar and fill with marinade. ready in a day.
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It is important to choose the right lard for salting - it should not be stringy. If you have the opportunity to try (when buying at the market), it is easy to determine, but when buying in a store, you will have to rely only on the appearance and recommendations of the seller. Here I would like to note that the softness of its skin depends on where you bought the lard. If the lard is homemade, then the pork has (most likely) been ground, which means the skin will be soft. 90% of the lard from a collective farm pig will have a skin like rubber (and there is almost nothing you can do about it - either measure it or go to the market for homemade lard).
Since I love lard with streaks of meat, I salt the brisket, but the salting recipe will not change if you decide to salt pure lard. For salting, I use lard 6-8 centimeters thick - it looks beautiful (smooth) and salts out better and faster (otherwise you’ll be drooling while you’re salting it all). And even though our Russian people salt any kind of lard, you should know: the best lard for salting is “from under the belly”, undercut in Ukrainian, and in our opinion - pork belly.
The lard and skin should be lightly scraped with a knife, then washed under cold water and allowed to drain. For salting, you must use only coarsely ground salt (fine salt, as it were, envelops and the top layer of the lard is salted out, but is not completely dehydrated and the rotting process is not prevented.) and without impurities (even without iodine - it burns the top layer, sharply increasing the temperature, which leads to rotting and spoilage). In addition, for salting you will also need 5-6 cloves of garlic (I have a piece of brisket at 650 g), and a small pinch of ground black pepper, allspice, bay leaf and coriander. You can add dill to taste. Ready-made sets of spices for salting lard are sold, or you can assemble the mixture yourself (I’m picky about this - I prefer to do it myself). You can pickle lard without spices, just using salt, but I like it better with them.
Salt (you can use more than according to the recipe - lard will not absorb excess salt, we don’t eat a lot of salt) and mix spices. Cut the garlic into thin slices. And now everything is simple - thoroughly rub the lard on all sides with the pickling mixture, cover it evenly with pieces of garlic (you can mince the garlic and mix it with spices and grate the lard with this mixture, but I don’t like the taste of garlic as it sits, otherwise it’s easy to remove , and the smell will be amazing) and put it in a plastic mold with a lid (while the lard is salting in the refrigerator so that it smells less and is not saturated with foreign odors) and put it in the refrigerator for 3 days. This time is enough for salting. Salting should be done at a temperature of 2-4 degrees. If there is no plastic tray, you can replace it with an enamel one or even put the lard in a bag (it’s better in two since excess water will be released and it may leak). After three days the lard is ready. Salty brine will be released in the tray - it must be drained. The lard turns out soft and aromatic. Properly prepared lard should be white when cut (with a slightly pinkish tint). Consistency - dense, elastic-plastic.
I store the finished salted lard in the freezer (after removing the garlic) and, if necessary, take it out and chop it - firstly, you can cut it very thinly (my weakness), and secondly, it can be stored for a very long time and tastes much tastier than what kept in the refrigerator for 2 weeks. After all, you don’t eat lard three times a day, and you won’t add 200 grams of salt. The only drawback of lard is that despite the fact that it is healthy, you can gain weight from it (no more than 20-30 grams per day).
Compound:
.
650 gr. pork belly
.
1/4 teaspoon ground black pepper
.
1/4 teaspoon ground coriander
.
1/4 teaspoon ground allspice
.
1/4 teaspoon ground bay leaf)
.
5-6 cloves of garlic
.
2 tbsp. tablespoons rock salt (salt should be coarsely ground)
Salo- a product that has been eaten by different peoples for centuries. For the Slavs, it has always been considered a symbol of prosperity in the family, so even now there are quite a few people among us who, with its help, do not restore strength and energy in the body, and for Ukrainians it is also a kind of brand. Since childhood, I remember the feasts of our large family, during which there was always lard on the table, either salted or fried, or added to some dish as an ingredient. There is probably no product about which so many stories, anecdotes and songs have been told as about lard.
Nowadays, unlike red and black caviar or toad legs, lard is available to every connoisseur: ordinary workers in factories or banks, government officials or rural residents. Many people can afford to eat a piece of lard for lunch, regardless of their financial situation and status in society.
In addition to its taste, lard has a lot of essential healthy fatty acids, surpassing even butter. It contains monounsaturated oleic and polyunsaturated fatty acids necessary for every body. Lard is especially valued for the arachidonic acid it contains, which is responsible for cholesterol metabolism and the production of hormones.
Recipe for salting lard in brine.
My family and I love lard with a cut of meat called undercut. As for me, it is softer and tastier than solid, but this does not mean that you cannot choose some other part for preparing this recipe. When you come to the market or store, choose the one you like and feel free to buy it. The main thing is that it is not knur, which has an unpleasant odor.
Ingredients for salting lard in brine:
- Pork lard (undercuts are excellent) - 1 kg;
- Water (preferably boiled and chilled) - 1 liter;
- Rock salt - 6-7 tablespoons;
- Garlic, peeled - 5-7 cloves;
- Bay leaf - 5-6 pieces;
- Black and/or colored peppercorns - 6-8 pieces;
- Allspice - 4-5 pcs;
- If desired, at the end the lard can be spread with any seasoning.
Additional materials:
- Glass jar or other container, such as a saucepan;
- A saucepan for boiling brine;
- Paper napkins or towels;
- Foil;
- Cutting board.
We've sorted out the ingredients and additional materials, so now let's start salting lard in brine.
1. First of all, you need to pour 1 liter of water into a pan and put it on gas.
2. Now add 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the heat. Place the pan in a place to cool.
3. Now let's start cutting the lard. I had one piece of lard, which I cut into 3 pieces, the length of which easily fit in the jar. If you use another container for salting, then cut the lard so that it fits completely into your container, and you can press it on top with something, for example, a plate (put it under pressure).
Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After this, you need to rinse 5-6 dried bay leaves (you never know what kind of dust there might be) and break them into small pieces.
4. Place garlic on the lard, and if desired, you can place it inside, after making small cuts for this.
5. Place the lard in a jar or container in which it will be salted. If it is a bowl or pan, then the lard must be pressed down so that it is completely covered with brine. To do this, you can use a plate with a jar or bottle of water on top.
Evenly distribute pieces of bay leaves between the pieces of lard and add allspice and hot peppercorns.
6. When the brine, which we have set to cool, reaches approximately 30-40 0 C, pour the lard into it.
7. Now, if the lard is salted in a bowl or pan, set pressure, but if it is in a jar, then simply cover it with a lid, but do not close it completely. In this form, it must be placed in a dark place at room temperature for 1-2 days. Then, still keeping the lid on, put the lard in the refrigerator for a couple of days, but not in the freezer.
8. After salting, remove the lard from the refrigerator. Then you need to remove it from the jar (pan or bowl) and blot it with paper napkins to remove excess moisture.
9. Now, if desired, the lard can be grated with any seasoning or left as is. For example, I grated two pieces (my seasoning is green), but not the third. Also, for the convenience of cutting lard before serving, each large part of it can be cut into smaller pieces. Then wrap all the lard in foil.
10. Place all the lard wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.
11. Before serving, simply take out a piece, cut off as much as needed and cut it into thin slices, and put the rest back in the freezer.
Lard salted in brine is ready.
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Conclusion.
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Lard with a layer of meat from the abdominal part of a pork carcass is suitable not only for smoking, baking or grilling, but also for pickling. However, salting in a marinade takes at least two to three days, and if you want to cook something quick from the undercut, you have to choose one of the “hot” methods. But even in this case, lard can be marinated by speeding up the process by cooking.
Recipe Ingredients
- pork chop 800 g
- water 2-2.5 l
- salt 100 g.
- sugar 1 tbsp. l.
- apple cider vinegar 6 tbsp. l.
- laurel leaf 3 pcs.
- pea mixture 1 tbsp. l.
- cloves 3 pcs.
- star anise 1 star (to taste)
- cumin pinch
- mixture of herbs for meat pinch
- dry paprika 2 tbsp. l.
- garlic 1 head
- rosemary pinch
- sour cucumbers for serving
- greens for serving
- mustard 1 tbsp. l.
- ketchup 1 tbsp. l.
How to cook marinated undercherevok
For this appetizer, you need to take a fresh piece of good undercut with a meat layer. Cut it into several pieces or leave it whole, rinse thoroughly with cold water.
Pour 2-2.5 liters of water into a saucepan. Add salt, sugar, pea mixture, star anise, bay leaf and cloves.
Add apple cider vinegar (or any other) to this brine.
Place the undercut pieces into a saucepan and cook over medium heat for about 30 minutes.
After the meat is cooked, it should be taken out into the cold until it cools completely; you can leave the stewpan there for the whole night.
Remove the lard from the brine and place on a paper towel to blot up excess liquid.
Prepare some more mixture of peppercorns and other spices that you prefer for meat. It can be dry herbs, rosemary, ground paprika, fresh garlic with dill or parsley.
Grind a few cloves of garlic in a mortar along with the spices.
Brush one piece of undercut with the garlic mixture and wrap it in cling film.
The second piece can be rolled in ground sweet paprika and also wrapped in film.
After this, put the bundles in the freezer or just in the refrigerator so that the lard hardens a little.
Before serving, remove the snack from the refrigerator and slice it thinly.
Scientists recently discovered that lard is much less harmful than was commonly believed. So now, without fear, you can indulge yourself in a slice or two of the appetizing product and pamper yourself with onion peel, which is not very difficult to prepare and which even an avid vegetarian will be tempted by.
A little terminology and basic knowledge
An undercut is a piece of pork belly in which the veins of meat are interlayered with the most delicate lard. To prepare the intended delicacy, the undercut must be taken with the skin. Sometimes it is cut off, but a tastier, juicier and more tempting dish comes out in which the skin is still preserved.
To obtain the most tender and aromatic undercuts in onion peels, the meat needs to be fresh. In a pinch, chilled will do; if the lard has already been frozen, it will lose both aroma and softness.
Basic option
It’s amazing how varied the recipes are with photos (of onion peels) that describe the cooking process step by step. If you have separate small strips of lard, it is wise to use the express method of preparing it.
The husks are peeled off several large onions, washed well and filled with water. Salt is dissolved in it at the rate of half a glass per liter of water. Laurel and peppercorns are also added here (at your discretion). The undercut is placed in the cold brine and the pan is placed on the stove. The liquid should completely cover the meat pieces.
After boiling, the fire is turned down and the vessel is left to simmer quietly for 10 minutes. Then it is removed, but the undercuts are left in the onion skins and brine until completely cooled for half a day - to salt out and acquire a shade and taste of smokedness.
The next day, the brine is carefully strained, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. Each piece is coated with this composition on all sides, after which it is wrapped in its own piece of film. A day in the refrigerator, the same amount in the freezer - and the delicacy is ready!
Appetizing roll
No less interesting is another way to cook undercuts in onion peels. This requires a fairly long piece of it, which will be cooked entirely. It needs to be generously salted on both sides (about a glass of coarse salt will be needed for half a kilo of the starting material). The inner side is sprinkled with chopped laurel and peppercorns (it is better to mix black and allspice). The undercut is rolled into a roll and not tied too tightly: during the cooking process the meat will swell somewhat. The bottom of the pan is lined with clean onion skins from 4-5 heads. A package is placed on it; it should be covered with the same amount of husk on top. This entire structure is filled with water so that nothing can peek out of it. The pan is placed on low heat and left there for three hours. Then the roll is unrolled while hot, the inside is sprinkled with your favorite seasonings and chopped garlic, rolled up again and packed in film or foil. It will need to be kept in the refrigerator until completely cooled. Some housewives advise keeping the undercuts in onion peels not only in the cold, but also under pressure. They say that excess liquid is removed better this way, and the delicacy acquires a pleasant density.
Podcherevok in onion skins in a slow cooker
Our chefs could not help but develop a recipe for a wonderful kitchen assistant. Moreover, the undercuts are prepared in it practically without the participation of the hostess.
A suitable piece of pork is stuffed with garlic cloves; The bottom of the bowl is lined with husks removed from 5-6 onions, and lard is laid out on it. It is sprinkled with broken laurel leaves on top, filled with water, to which salt is added - about a couple of level spoons for each liter. The extinguishing mode is turned on for an hour and a half. Then the lid is folded back, but the undercuts are not removed until they cool down so that they do not become loose. After straining the brine, the meat is rubbed with garlic (you can add spices and herbs). For testing, several pieces are cut off, and the rest is traditionally frozen, wrapped in film.
The undercut in onion skins makes excellent sandwiches. It can serve both as an appetizer and as a meat component of dinner. In the latter case, fried potatoes or vegetables in any form are especially harmonious with it.
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