For many centuries, lard was the food of the poor - the most enviable pieces 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 - 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 extremely useful product, rich in many valuable fatty acids involved in cellular 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 Negative consequences 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 everyone whose lifestyle is connected with physical activity, you 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.
Choice raw lard
Great contribution to successful homemade lard – right choice raw lard upon purchase. So, you should pay attention to the following:
Choose lard is better with skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
The lard should be homogeneous, elastic, dense, The best way check - pierce with a sharp knife ( good lard will resist slightly, but can be easily pierced, 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;
Yellowish soft lard It's better not to buy.
Note that it is better to smoke or boil lard with streaks of meat when salting 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. Rest Bay leaf and grind 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, generously sprinkling with all the seasonings (garlic also in in this case inserted into the cuts) 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 aged for a day at room temperature, then put into the refrigerator (not the freezer), salted for 3-5 days.
For best salting Oppression can be placed on top of the fat. Another trick - don’t be afraid to sprinkle lard big amount 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 big pieces, grate with salt, pepper, garlic passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.
Recipe " 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 above method is the so-called hot ambassador. 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 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,
black ground 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 a long time for 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. Slice in 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 preparing lard pate for a quick fix, 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 carrots onto fine grater, dill finely chopped.
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 cubes 5 x 5 cm, 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 wonderful dish, which suits the taste of every connoisseur delicious food, and can also be an excellent component festive 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 exactly thin lard, in it the fat cells 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 portioned pieces 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 hot oven 20 minutes if put in 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
Exists a large number of There are various 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 it extra 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 it in foil or parchment paper.
The finished lard is cut into pieces and served; it can also be fried or made into cracklings.
Lard in the oven
Ingredients:
Pork lard with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper
Cooking method:
Wash the lard and dry it.
Cut the lard into small pieces, rub each piece with salt.
Sprinkle with pepper.
Take paper and cut it into squares. Place two bay leaves and chopped garlic on the sheet.
Lay out a piece of lard. We also put bay leaf and garlic on top.
Wrap the lard in paper. Take a cauldron or a duck pot and put the lard in paper.
Place in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we put the bags in the refrigerator.
Elnova Oksana
Salo in Belarusian
Ingredients:
Fresh (homemade) lard with skin 1 kg
cumin 1 tsp.
coarse salt 4 tsp.
sugar 1/2 tsp.
bay leaf 3 pcs.
garlic 1 head
Cooking method:
If the skin is not cleaned, scrape it well with a knife, wash the lard and dry it with a cotton towel. Pass half the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Grease the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic slices and sprinkle lard on top and bottom. Place the lard in a glass or enamel container and cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece over every day. Let it sit for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the lard in film and put it in the freezer for a day without peeling off the salt and garlic. Peel just before serving, cutting into thin slices. Very tasty with black Borodino bread!
Smoked lard in the oven
Ingredients:
Lard or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml
Cooking method:
Cut the lard in half. We take a sleeve or a baking bag, put pieces of lard in it, fill it with marinade, tie it and put it in the refrigerator to marinate for 12 hours. Then we take the pieces of lard and put them in a fireproof dish. Place the dish in the oven and bake the lard at 130 degrees for about 30 minutes, and the brisket at 150 degrees. Cool the finished lard in the freezer, cut into slices and serve.
Lard in a jar
Ingredients:
Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar
Cooking method:
Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and peas on top allspice. 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 and add salt at the rate of 100 grams. per liter Add spices. Fold the lard into 3 pieces liter jar or enamel pan, pour in 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 Do not cut it immediately after it is taken out of 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 clean 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. You can cook lard in Ukrainian different ways, however, 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 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 great for sandwiches and will become a real delicacy, just like on a regular meal. dining table, and at the festive 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.
Thanks to spicy taste, aroma and nutritional value lard is a popular snack among men and women who don't count calories. Initially considered a component Ukrainian cuisine, a soft white delicacy with a pinkish tint has conquered all continents. There have been many ways to salt lard at home; they differ in cooking technology, composition of seasonings, spices, and shelf life of the delicacy.
Medium difficulty
The salty product is consumed with bread, soups, main courses, and added in ground form to the filling of dumplings and dumplings. Hearty snack combined with vegetables herbs, even berries, served sliced with meat, sausages. Thanks to such combinations, food becomes more juicy and piquant in taste.
100 g of salted lard contains 816 kcal, so you should not eat more than 10-30 g per day. However, the product is considered useful - it contains valuable fatty acids, vitamins D, A and E. This composition normalizes hormonal balance, promotes cell renewal and regulation of cholesterol metabolism.
Product selection rules
Before soaking, boiling or salting lard, you need to choose it correctly. The ideal way check the quality - pierce the piece with a sharp knife. If it comes in like butter, you can take it without hesitation. Instead of a knife, you can also use a match. However, there are other features.
- Color . Fresh product should be white in color and have a barely noticeable pink tint. It is better not to take pieces with a gray or yellow tint.
- Smell . Fresh bacon should not have a specific, pronounced odor, much less an unpleasant one.
- Skin. It should be thin, soft, without bristles, but always with a mark indicating quality.
- Thickness It is recommended to select shmat 4-6 cm thick, with a minimum of hard veins. The surface should not be leveled after strong pressure.
Lard from a wild boar or laid out boar is tasteless, it can be acquired after easy cooking smell of urine. To avoid buying something like this by mistake, it is better to check the piece. It is enough to light a small area with a match - the smell will be felt instantly.
Cooking technologies
Salt high-calorie product can be done using different methods: dry salting, wet or hot. Each method has its own nuances and allows you to reduce the duration of salting or increase the shelf life of the delicacy. Some people prefer to take the time to boil the pieces before smoking, while others choose the express version in a jar. The table will help you understand the intricacies of technology.
If you need to salt such lard so that it melts in your mouth, it is better to choose soaking in brine. If you want to get a product with a viscous, denser consistency, preference should be given to the dry method.
How to salt lard: the classic way
Peculiarities . Traditional salting It is better to entrust lard to men: who, if not the representatives of the stronger half of humanity, know a lot about this fatty but tasty delicacy. It is not necessary to follow the recipe step by step; you can make your own changes as you taste it.
Product set:
- lard without skin - 1 kg;
- water - 1 l;
- garlic - one head;
- salt - half a glass;
- laurel - three to four leaves;
- allspice peas - 12 pieces.
Step by step
- Soak the shit overnight in cold water.
- Dissolve salt and crushed pepper in a mortar in water, and crumble the laurel here.
- Boil the marinade, cool slightly.
- Place the washed slices in a saucepan or three liter jar, arrange with garlic slices.
- Pour warm brine, press with pressure.
- Keep it in the kitchen for a day, placing it on the floor.
- Place in the refrigerator for two days.
- Pour out the water and dry the pieces.
- Pack into tight bags.
- Hide in the freezer.
Popular options
There’s no point in thinking about whether to pickle lard in brine or brine, boil it in onion skins, or simply coat it with a garlic-pepper mixture. In any case, the snack will turn out appetizing and aromatic, and the choice will depend only on your own preferences. Experimenting is not prohibited; you are allowed to add seasonings, spices and salt to taste, not forgetting to write down the most successful combinations spices for the future.
In brine
Peculiarities . Repeat step by step recipe Even a person far from culinary delights can salt lard in brine. It is enough to wait three days after pouring the brine to get a fragrant, soft, appetizing-looking product. You can store salted pieces in the freezer for a long time.
Product set:
- fresh lard - 2 kg;
- water - 1.5 l;
- bay leaf - four pieces;
- salt - seven tablespoons;
- garlic - a whole head;
- peppercorns - one tablespoon without top;
- seasonings - to your taste.
Step by step
- Pour spices and salt into boiling water, boil for another seven minutes, cool.
- Place the chopped pieces in a saucepan and add brine. Place peeled garlic cloves on top.
- Press with a plate and place suitable pressure on it.
- Place in the cold for a couple of days.
- Remove and dry the lard, rub with spices on all sides, and place in a bag in the freezer.
An old tip will help beginners prepare the brine of the required consistency. When mixing, add raw potatoes to the water. As it boils and salt is added, it will float. As soon as the tuber “jumps” out of the water, the brine is ready.
In the Ukrainian way
Peculiarities . It takes little time to pickle lard in Ukrainian. The appetizer will differ in garlic- spicy aroma, softness. You will have to store the product in the freezer, wrapping the pieces in foil or placing them in a plastic bag.
Product set:
- lard - 2.5 kg;
- boiled cold water - 1.3 l;
- garlic - eight cloves;
- coarse salt - 100 g;
- black pepper - six peas;
- bay leaf - nine pieces;
- ground allspice - four teaspoons.
Step by step
- Rinse the chopped pieces cold water, scraping debris from the skin.
- Chop the garlic with a knife, mix in a dish with all the seasonings, and a bay leaf broken into pieces.
- Pour water into a bowl, add garlic mixture, salt, mix everything.
- Place the pieces in the prepared brine and press on top with a flat plate.
- Place a pressure on top (for example, a three-liter jar filled with water).
- Put it in the refrigerator for three days or take it out into the cold.
- After the salting period has expired, remove the slices and wipe with a paper towel.
- Place on a plate, sprinkle with spices and grated garlic on top.
- After a couple of hours, put it in the freezer.
In onion skins
Peculiarities . Hot salting of onion peels can give boiled lard a smoked taste and appearance. After simple manipulations, the pieces will have an appetizing Brown color, medium degree of salting. Liquid smoke will help add a smoky flavor.
Product set:
- lard (preferably with layers) - 1 kg;
- salt - one glass;
- water - 1.5 l;
- dry adjika - one teaspoon;
- garlic - one head;
- black pepper - 15 peas;
- laurel - five leaves;
- liquid smoke - 6 g;
- onion peel - 100 g;
- paprika - one teaspoon.
Step by step
- Cut the shmat 3-4 cm thick into small pieces, scrape off any debris from the skin of each, and rinse.
- Prepare the marinade. Take an old pan that you don’t mind, pour in water, and boil. Add salt, broken bay, crushed peas, onion skins and adjika.
- Boil the marinade again and add liquid smoke.
- Transfer the lard to the liquid and cook for five minutes.
- Remove from heat, cool at room temperature, and leave to brew for 12 hours, covered.
- Remove from the marinade, dry on a plate, rub each slice with a mixture of paprika and ground garlic.
- Wrap in foil and put in the freezer.
To ensure that the lard boiled in onion skins with liquid smoke does not float, you need to cover it on top with a plate and press down with pressure (a jar or a smaller pan of water). After preparation, this snack can be consumed within a few hours.
With garlic
Peculiarities . There are many who like to salt lard with garlic and pepper, because such an appetizer can amaze not only with its spicy aroma, but also incomparable taste. In addition, this delicacy is easy to make; you don’t need to cook or soak the lard. It is enough to rub the pieces with the pepper-garlic mixture and perform a couple of simple steps.
Product set:
- fresh lard - 1 kg;
- garlic - one head;
- coarse salt - one glass;
- sugar - one teaspoon;
- ground pepper (red and black) - one teaspoon each;
- ground coriander - one teaspoon;
- ground cumin - a pinch.
Step by step
- Cut the shmat into longitudinal pieces.
- Chop the garlic cloves and mix with all the ingredients.
- Rub the mixture over the chunks.
- Rearrange aromatic preparations in a bag, tie it, knead it with your hands.
- Place in the freezer for a couple of days.
- Then take it out, put the pieces into a clean bag, and put them in the freezer.
You can salt lard with garlic without a lot of spices; just take salt, ground pepper and garlic in arbitrary proportions (to taste). Even with this minimum, the taste will be piquant, with a sharp spicy note. The pieces can then be used for smoking.
In the bank
Peculiarities . For lovers of high-calorie foods, but tasty treat I will like the express method that allows you to quickly salt lard in a jar. It only takes a day to prepare a flavorful, melt-in-your-mouth snack. Glass jar must be sterilized first, and dense nylon cover scald with boiling water and dry.
Product set:
- lard - 1.2 kg;
- garlic - four cloves;
- rock salt - a handful;
- laurel - four pieces;
- allspice and bitter pepper - four peas each;
- ground red pepper;
- caraway.
Step by step
- Cut the bacon into long pieces, after rinsing with water.
- Cut the garlic cloves into slices and stuff them into the pieces.
- Mix the salt and spices, crushing the spiced peas and breaking the bay leaves.
- Roll the layers of lard in this mixture, then transfer them to a three-liter jar or package them in liter jars. Fill the gaps with the aromatic mixture.
- Place the containers in a basin, pour water into it up to the hangers of the cans. To prevent the container from floating, press it down with a weight on top.
- Boil for an hour and a half over low heat.
- After cooling, remove the pieces, wrap in thick paper, and place in the freezer.
Lard salted in just one day can be stored for about two to three weeks in the refrigerator or a week on the refrigerator shelf, directly in the jar. The lid should not be tightly closed to allow air to enter the glass container.
In the package
Peculiarities . For those who like to salt lard with a layer, you can choose unusual way preparations in packages. The lightly salted product will be aromatic and appetizing, suitable for direct consumption or adding to borscht or scrambled eggs. You will have to buy durable bags so that they do not break during cooking.
Product set:
- lard with meat layers - 2 kg;
- garlic - seven cloves;
- salt - 100 g;
- bay leaf - four pieces;
- mayonnaise - one and a half tablespoons;
- seasonings and spices (turmeric, cloves, ground pepper) - optional.
Step by step
- Cut the washed shmat into pieces no more than 6-8 cm wide.
- Make cuts on each and insert thin garlic slices.
- Mix all seasonings with rock salt, mayonnaise, coat all sides with this mixture.
- Place each piece in a separate bag and tie it tightly.
- Pour water into the bags in a saucepan, and after boiling, boil for about an hour and a half.
- Place the bags in the cold for two days.
For cooking, you can use only rock salt; iodized salt cannot be used. To enhance the aroma, you can add dried dill to the curry coating mixture.
In brine
Peculiarities . Salt small pieces in brine (concentrated saline solution) is not difficult, knowing the step-by-step recipe. This technology will ultimately result in soft, aromatic product, moderately salty and spicy. There is no need to be afraid to over-salt the pieces - they will absorb as much brine as necessary.
Product set:
- lard - 1.5 kg;
- bay leaf - seven pieces;
- salt - one glass;
- cold boiled water - five glasses;
- garlic - one head;
- allspice - five to six peas.
Step by step
- Prepare brine: dissolve salt in water by stirring.
- Boil the salt solution, then cool.
- Cut the cleaned and washed lard into small pieces.
- Chop the garlic with a knife (a garlic press is not suitable for this purpose).
- Rub garlic cloves into each slice.
- Place all the pieces in a three-liter jar, layering with laurel leaves and adding sweet peas. You can't compact it too hard.
- Cover with a lid without closing it tightly.
- Keep at room temperature for about a week, then remove and place in the freezer.
To pickle pieces faster, in two to three days, you need to cut them the size of a pack processed cheese. On large slices, shallow (1-1.5 cm) cuts can be made across the entire surface.
There are many options for salting lard at home; you can choose any depending on your preferences. Preparation time can take from three days to a couple of weeks, and sometimes can be reduced to just a day thanks to the express method. To find “yours” perfect recipe, you'll have to experiment with the components, but it's worth it.
Reviews: “I sprinkle Provençal herbs on top”
I was once told this recipe and we used it very often to prepare lard: pour water into a pan and throw it in a raw egg. And start pouring salt into this water until the egg floats to the surface. When the egg floats, it means that the amount of salt is sufficient. You put lard into this water (though I don’t remember for how many days, maybe someone can clarify). When you take it out of the water, rub it with garlic. I really like lard prepared in this way - it will never be over-salted (the lard will absorb as much salt as it needs) and the salt does not crunch like after dry salting.
Anonymous, https://eva.ru/forum/topic/messages/2996617.htm?print=true
I have never salted it in water. I usually cut the skin into cubes roughly like a matchbox. Sprinkle with salt and a mixture of red and black pepper. Between the cubes is garlic (I cut a clove in half for more flavor). I sprinkle it on top Provencal herbs. I'll get it in three days. I remove excess salt with a knife, remove the herbs, and leave the garlic.
Lesya, https://deti.mail.ru/forum/dosug/kulinarija/kak_vkusno_posolit_salo/?page=2
I salt lard in brine. Very old recipe A fellow traveler, a Ukrainian granny, gave it to me when we were on the train. For a liter of water, 4 tablespoons (heaped) of salt, 1 pack of allspice, 1 p of ground black pepper, 2 bay leaves, cumin and 2 tablespoons of juniper syrup (you can do without it if not). Boil all this, cool and put stuffed in there lard with garlic so that the brine completely covers it. After 4 days the lard is ready. This is truly the most best recipe Of all the things I tried, I haven’t cheated on him for 10 years now and I always mentally thank that granny for him!
Kaleria, http://www.woman.ru/home/culinary/thread/4523932/
To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.
Smell the lard. Smell fresh product thin, sweetish milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.
Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.
After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.
What to salt lard with
With salt, garlic, bay leaf, caraway seeds, dill seeds and even onion skins and sugar.
When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.
How to pickle lard
At home, lard can be salted in three main ways:
By the way, no matter what method you choose, you will need to store the finished lard in the freezer.
- 1 kg of lard;
- 200 g salt;
- 20 g ground black pepper;
- ½ head of garlic.
Preparation
Cut the lard into cubes 4–5 cm wide.
Make cross cuts in each block. The depth is slightly more than the middle of the piece.
Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.
Sprinkle pepper on top. If desired, you can use a mixture of red and black.
And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.
Transfer the lard into a container and refrigerate for 3-4 days.
The lard is ready. It tastes best with black bread.
For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.
mag.relax.ua
- 2 kg of lard;
- 5 glasses of water;
- 200 g salt;
- 1 head of garlic;
- 4 bay leaves;
- peppercorns and other spices - to taste.
Preparation
Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.
Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.
Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.
Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.
After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.
toptuha.com
- 1 liter of water;
- 2 handfuls of onion peels;
- 3 bay leaves;
- 200 g salt;
- 2 tablespoons sugar;
- 1 kg of lard with a layer;
- 4 peas of allspice;
- 3 cloves of garlic;
- paprika, mixture of peppers - to taste.
Preparation
Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.
Bring the mixture to a boil again and then simmer for another 20 minutes. low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.
Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.
Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.
The price of salted and fresh lard has a huge difference, and it is many times higher than the cost of a pack of salt.
Yes, yes, after all, salt is the main ingredient, and spices are a matter of taste, and in any kitchen they will always be found.
Let's save money and salt the lard ourselves!
It's so simple and there are so many wonderful recipes!
Salting lard at home - general principles
The taste and quality of salted lard directly depend on the product. It is better not to use lard that is too thick or too thin. But layers and pieces of meat are welcome! They make it not only beautiful, but also incredibly tasty.
What methods of salting exist:
In brine;
Hot.
The fastest way is to cook bacon. And after an hour you can eat it, but often leave it in the broth until it cools completely. Cold wet and dry pickling requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.
Only coarse salt is suitable. You can use sea water. The most common spices used in lard are pepper, cumin, and bay leaves. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. It’s better to take one piece at a time to make it easier to use and take out right away required quantity.
Recipe 1: How to salt lard at home using the dry method
A simple way to salt lard at home. Doesn't require much time, much less attention. Before use, you only need to scrape off the layer of salt with a knife. Can be washed and dried.
Ingredients
About a kilogram of lard;
Black pepper;
1 kg salt.
You can use any seasonings or special spice mixtures for pickling.
Preparation
1. Prepare lard. We clean the skin, wash it, and wipe it dry. Cut into equal pieces. The size does not matter; you can salt it in one layer. But it’s more convenient to immediately cut into rectangles “at a time.”
2. Mix coarse salt with pepper and other spices, roll in pieces of lard on all sides, including the skin.
3. Pour a layer of salt about half a centimeter onto the bottom of the pan.
4. Lay out the pieces of lard, not very tightly to each other, leaving small gaps. Sprinkle with salt and spices, you can add a couple of laurel leaves.
5. Spread the second layer of lard, sprinkle the remaining salt on top, cover and keep warm for a day. Then we put it in the refrigerator for another 5 days. Maybe in a good basement.
6. Ready lard is well preserved in a cold place. But you can seal it tightly and put it in the freezer, thereby extending the shelf life several times.
Recipe 2: How to salt lard at home in brine (brine)
A quick and easy way that many housewives salt lard at home. It is advisable to take for brine sea salt, but you can also use regular coarse grinding. This recipe makes lard with layers especially tasty.
Ingredients
800 grams of water;
A kilogram of lard;
1 glass sea or regular salt;
3 cloves of garlic;
2 laurel leaves;
Peppercorns and other seasonings are also possible.
Preparation
1. Cut the washed and dried lard into pieces of 4-5 centimeters.
2. Dissolve the salt and mix vigorously. There should be no grains left. Throw in spices and chopped garlic cloves.
3. Place pieces of lard in a jar and fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.
Recipe 3: How to salt lard at home with garlic and pepper
Lard is salted at home in different ways, but most often the product is generously flavored with pepper and garlic, as they perfectly highlight its taste. In villages they use boxes and barrels for cooking, but we will make it simpler.
Ingredients
Black pepper.
Preparation
1. Cut the lard into arbitrary pieces, first wash it and dry it with towels.
2. Peel the garlic. Any quantity. Cut the cloves lengthwise into four pieces.
3. Make slits in the lard with a knife and stuff with garlic.
4. Mix salt with black pepper and rub the pieces. We don't skimp on the salt.
5. Place the stuffed pieces into a bag and sprinkle more salt on top, let there be more.
6. Now put the bag in a bowl or pan, keep it warm for one day, and then another five in the refrigerator. That's all!
Recipe 4: How to salt lard at home with onion skins
A method of hot salting of lard, which not only allows you to quickly obtain a product, but also makes it very beautiful. And if you add liquid smoke, then it will turn out to be a fairy tale. We take the husk from onions.
Ingredients
Lard 1.5 kg;
Salt 7 tablespoons;
Water liter;
2 handfuls of husks;
Garlic and pepper.
Preparation
1. The husks need to be washed, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain the inside.
2. Cut the lard into pieces with a side of 5 cm, the length can be made longer.
3. Throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.
4. Remove from heat and leave for 12 hours.
5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.
6. Wrap each piece in cling film or foil and put it in the freezer. But you can eat it right away, it just sits well in the chamber for several months and doesn’t lose its taste at all.
Recipe 5: How to salt lard at home with hot brine
This recipe makes very tasty brisket, which contains a large number of layers of meat. It takes about four days to prepare, then the lard is stored in the freezer.
Ingredients
0.8 kg of lard;
7 tablespoons of salt;
Liter of water;
5 peppercorns;
2 cloves;
A little garlic.
To grate the pieces you will need pepper, garlic, horseradish and any seasonings. We select at our discretion. But you don’t have to rub anything at all.
Preparation
1. Cut the lard into 3-4 pieces. Wash and dry.
2. Cook the brine with the spices listed in the recipe. You can remove or add something. We make it to your taste, but do not change the amount of salt. Let the brine simmer for two minutes.
3. Pour boiling water over the lard, place a plate on top so that it does not float, and leave until completely cooled at room temperature.
4. Then put it in the refrigerator for three days. To prevent the aroma from spreading to other foods, you can cover it with a lid or pull it tight. cling film.
5. Take out the pieces and wipe off the brine with paper napkins. You can simply dry it on the table, laying it out on paper.
6. Then rub with chopped garlic and spices, wrap in foil and store in the freezer.
Recipe 6: How to salt lard at home for smoking
Smoked lard is incredibly tasty. But before the procedure, it is very important to prepare the product correctly, namely salt.
Ingredients
1.5 kg of lard;
200 grams of salt;
2 laurel leaves;
Ground pepper;
3 cloves of garlic;
1 tsp. dry mustard.
Preparation
1. Count the garlic and cut into pieces.
2. Rub the lard with salt and pepper and transfer to a container. Cover with garlic cloves and sprinkle all the salt on top.
3. Throw in a bay leaf and add mustard.
4. Pour boiling water over it. The water should barely cover the bacon.
5. Leave until cool, then put in the refrigerator for three days. Lard salted according to this recipe can not only be smoked, but also eaten salted.
Recipe 7: How to salt lard at home with sugar
This Belarusian recipe, which can be used to salt absolutely any bacon. The pieces turn out delicious with or without layers.
Ingredients
3 tablespoons of salt;
0.7 kg of lard;
0.5 tablespoons of cumin seeds;
1 spoon of sugar;
0.5 tsp. cardamom;
1 laurel leaf;
head of garlic
Pepper to taste.
Preparation
1. Pass the peeled garlic cloves through a press.
2. Wash the pieces of bacon and cut into long, but not wide, cubes. It is enough to leave a width of 2-3 centimeters.
3. Rub the pieces with chopped garlic.
4. Combine all the spices together, add a bay leaf, which needs to be finely broken.
5. After garlic, wipe the pieces with the prepared seasoning, transfer to a glass container and put in a cool place.
6. Turn the pieces over to the other side every day. Just 4 times so that the bars lie on each side and on the fifth day you can take a sample!
Don't be afraid to over-salt the lard! This unique product, which absorbs only the required amount of salt. A extra spices the surface of the pieces can always be scraped off or washed off.
For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides and back of the carcass are ideal.
It is better to rub lard that is already prepared and intended for consumption with garlic. During storage and especially freezing, the aroma is lost and the taste becomes less pronounced.
To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of spoons of sugar to the water, it will only make the product taste better.
To cut lard beautifully, neatly and thinly, you need to keep it in the freezer. It will not harden completely and will give in easily to a knife.
The meat layers of the prepared lard become darker. If they remain pink, then you need to wait some more. If there is not enough salt on the pieces, you can always add more. But it’s better to immediately make the brine concentrated.
It is no secret that salted and fresh lard have enormous differences not only in taste, but also in price, which is several times higher than the cost of a package of salt. But it is salt that is the key ingredient in this case, spices only complement the overall culinary picture, and you can easily find them in almost any kitchen.
In a word, we suggest you save and salt lard on our own at home, especially since it is not at all difficult.
Basic cooking principles
Both the quality of salted lard and, in fact, its taste itself directly depend on the product used for its preparation. It is not recommended to choose overly thick or, on the contrary, overly thin pieces of bacon. But the availability meat layer welcome!
The following methods of salting lard are distinguished:
- hot;
- using brine;
- dry;
- wet.
Cooking bacon will take the least amount of time, and you can taste it literally after an hour (often it is allowed to cool completely without removing it from the broth). Other pickling methods will require longer periods of time (on average four to five days).
The finished product should be stored in airtight packaging on a shelf in the freezer or refrigerator so that it does not lose its original taste and magical aroma.
Express method for salting lard at home per day in a jar
If you have a piece of lard in the refrigerator and you want to pickle it quickly, then you will like this recipe, as it is easy.
Salting lard in a jar is as easy as shelling pears: it’s important to choose the right spices and salt, pick up a good piece of lard (you can even do it without meat) and leave it for a day. After this time, it will be possible to make sandwiches with lard, add it to various dishes(For example, baked potato) and enjoy the taste.
As you already understand, the entire process of salting lard with meat will take you no more than a day. Do not forget that lard is a very high-calorie product (800 Kcal per 100 grams), so it is not suitable for people losing weight. But at the same time, for men who want to replenish their strength, a sandwich with lard will be relevant.
The most important advantage is that lard cannot be over-salted. It will absorb exactly as much salt as required, so if you are still in doubt, be sure to try salting it.
Ingredients
- lard with meat – 1 piece (about 150 grams),
- salt – 2 teaspoons,
- bay leaf – 3-4 pcs.,
- black peppercorns – 5-6 pcs.,
- oregano – 1 teaspoon.
Recipe
Take a piece of lard with meat. First, you can pickle a small piece for testing and, if you like it, you can make another portion.
Cut the lard into thin layers. You can also cut it into strips, then you will have to clean off the salt longer. Therefore, the layers are quite suitable for salting, and after you remove the excess salt, cut them as you like.
Pour salt into the jar.
Add bay leaf.
Add black peppercorns.
Add oregano.
Place the lard that you have chopped into a jar.
Stir the lard well in the jar, closing the lid. Place in the refrigerator for a day.
Before serving, remove all salt from the lard. Great for sandwiches, cracklings and baked potatoes.
The main nuances of the dry salting method
This method is one of the simplest and does not require special skills or time. Before use, you only need to scrape off the layer of salt with a blade (you can also rinse it thoroughly and then dry it).
Components:
- one kilogram of raw lard;
- one kilogram of coarse salt;
- black pepper.
You can also use any seasonings and spice mixtures.
How to cook
The first step is to prepare the lard: peel the skin, rinse with running water, wipe thoroughly dry and cut into equal pieces, so that in the future it will be more convenient to remove the product from the freezer in single portions.
We make a mixture of pepper, salt and other spices chosen for pickling, and roll a piece of lard in it on all sides, not excluding the skin.
At the bottom of the container in which the salting will be carried out, pour a layer of salt about five millimeters thick and place pre-cut pieces of lard on it so that there are small gaps between them. Sprinkle the whole thing with salt and add two or three laurel leaves.
After this, lay out the next layer of lard and pour the remaining salt on top, then cover and place in a warm place for the next twenty-four hours and in the refrigerator for another five days.
It is best to store the finished product in some cool place; you can also seal it tightly and put it in the freezer, increasing its shelf life several times.
Another way to deliciously pickle lard in brine with your own hands
This is fast and enough in a simple way used by many housewives. To prepare the brine, it is best to choose sea salt, but regular coarsely ground table salt will also work.
Components:
- 800 grams of water;
- kilogram of lard;
- a glass of sea or table salt;
- three cloves of garlic;
- two laurel leaves;
- black peppercorns or any other seasonings of your choice.
How to cook
Cut the pre-washed and thoroughly wiped lard into pieces of arbitrary thickness, then peel and cut the garlic (each clove into four parts).
We make slits of medium depth in the lard and place the garlic in them, after which we mix a large amount of salt with black pepper, grate the pieces and add salt on top, then put the stuffed pieces in a bag, which, in turn, we put in a pan, bowl or any other capacity. We put it in a warm place for one day, and then in the refrigerator for five days.
Lard in brine with garlic
For preparation you will need the following components:
- one kilogram of lard;
- four cloves of garlic;
- five laurel leaves;
- ground white pepper;
- black pepper in the form of peas;
- one liter of water;
- five tablespoons of salt.
Clean the skin from any existing contaminants, rinse the lard thoroughly and cut it into pieces of arbitrary thickness and shape, and then place it in deep container, sprinkling with black pepper and adding finely chopped garlic and bay leaf.
Dissolve the salt in cold water and pour it over the lard, then leave it under pressure for three days (the brine should completely cover the contents).
After the specified period, remove the product, wipe thoroughly with a towel, sprinkle with pepper and roll in as finely chopped garlic as possible.
The most effective ways to store salted lard
So that the prepared lard, and with it all of it taste qualities, preserved for as long as possible, use the following method:
- Select a container with small holes (an old pan with holes or a regular wooden box will do). The holes are needed to ensure that the brine flows freely into the pan, while the product itself remains dry.
- The bottom of the box should be lined with several layers of newspapers or any other paper and a layer of table salt should be poured on top of it, pieces of lard should be placed on it, and then covered with a layer of salt on top again.
- Before adding lard to long-term storage, we recommend rolling the product in the mixture fragrant herbs, sprinkle it with pepper or stuff it with garlic.
- Also good as storage space freezer, before placing in which the lard should be cut into small pieces, and then wrap each of them with a napkin and pack in cellophane. Lard can be stored in such conditions for many months.
Nuances of choosing a product for pickling
First of all, try to purchase the product along with the skin; the thickness of the piece should reach an average of three centimeters. The consistency of the lard should be as homogeneous, dense and elastic as possible (you can verify this by piercing a piece with a knife right on the counter).
Pig lard is much more suitable for salting, rather than hog lard.
In places of incisions quality product will have either a pink or slightly whitish tint; in no case should you purchase yellow lard!
As you can see, the salting process does not require any special skills or serious effort. In this case, there is no need to use exactly those components that are indicated in the recipes; it is quite possible to replace them with others that are more suitable to your taste.
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