How to salt lard in brine with garlic. Step by step recipe. How to salt lard in brine? The best recipes for salting lard and original dishes made from it

You can, of course, buy salted lard in a store or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different producers and make a good choice. They will also share with you recipes for homemade preparation of this product. Let us immediately bring you up to date: in Ukraine there is lard and veneer. The first is a solid piece of pork fat. It is used to melt cracklings or cut thinly into rye bread, and also to make vivantsy - a meat dish. Sponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, or pork chops. Sponder is also salted and smoked. But this is a snack in itself. Bacon is good with both scrambled eggs and bigos. You can salt lard using a hot method at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more budget-friendly product. And no less useful. Lard (if consumed in moderation) does not contribute to the development of fat deposits and excess weight gain. But the benefits from it are undoubted. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates metabolism in the body. Contrary to popular belief about cholesterol, lard cleanses blood vessels. This is a unique product. Salting lard using a hot method makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings it will make dumplings filling, and with vegetables the dish will be very tender. But many people love this product just like that. Using a sharp knife, cut off a thin, translucent slice of lard and place it on Borodino bread. Green onions and a shot of vodka... What else do you need for an intimate meal?

Methods for salting lard. A few secrets

To prepare a treat, you must first select a raw product. Young and good lard should be snow-white, with a pink tint. The knife goes into it easily, like into butter. The lard should be quite elastic - when pressed, the mark remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet aroma. High-quality sponder is determined by the layers of meat. There should be no traces of stubble left on the skin. There are three main ways to salt lard. The first one is dry. A piece of lard is simply covered with salt and spices and left under pressure. The second method is wet, without heat treatment. in brine at home - the process is long and labor-intensive. In addition, neither the first nor the second methods are suitable for veneer. It becomes very hard. And finally, the third method is hot. It will be discussed below.

Sponder in onion peel

We cut approximately a kilogram of bacon (bacon) into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Add a glass of salt and stir until the crystals are completely dissolved. We will need peels from five kilograms of onions. Put half of it in a saucepan. Place four pieces of lard on top. We will also layer husks between them. Onion clothing should be on top. Let's add a little salt to the water. Let's take the top husk. Bring to a boil and simmer for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. Let's clean the veneer from the husk. Peel the head of garlic. Cut the cloves coarsely. Stuff the pieces of sponder with garlic and rub with ground black pepper. In principle, hot salting of lard in onion skins is complete. All that's left is to do the final touch. Let's unfold the cling film. With each piece of sponder, put a bay leaf and two cloves with allspice peas next to it. Wrap it up and leave it in the refrigerator for a day.

Flavored lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard using a hot method without seasoning. But then it is used exclusively for cracklings. And if we want to get tasty and aromatic lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three or four cloves, bay leaf (ground in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be added by eye, a pinch at a time. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of lard into large pieces. Place them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like this for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to salt lard using the hot method

Sometimes you can't wait to try a product! Or friends came to visit. And what could be better with vodka than a thin, slightly pink slice of lard placed on the edge of rye bread. And if there is a piece of fresh pork fat lying around in the refrigerator, then within half an hour you can start the feast. Let's prepare a clean jar with a lid and put the kettle on the fire. While the water is boiling, cut two hundred grams of lard into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Place the lard in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the lard. Seal the jar with a plastic lid. When the liquid has cooled, salting lard in brine at home is completed. But the product will be more tasty if you keep it in the freezer for at least ten more minutes.

In a slow cooker

You can also salt lard using a hot method using kitchen devices. For example, the above method with onion peels is also suitable for cooking in a slow cooker. Cut a kilogram of brisket so that the lard fits into the bowl. We wash two handfuls of onion peels. Place half of it on the bottom of the multicooker. Place pieces of lard and five bay leaves, crushed in the palms of your hands, onto the onion skin. Sprinkle the remaining husk on top. Boil a liter of water in a saucepan. Dissolve two hundred grams of salt and two tablespoons of sugar in it. Pour boiling water over lard with onion skins. Cover with a lid and set the “Extinguishing” mode for one hour. After the end of the program, let the lard marinate in brine overnight. After this, we take out pieces of sponder, rub it with garlic and spices passed through a press. Wrap in cling film and put in the refrigerator.

With mustard and onion skins

First we make the spice mixture. It consists of salt (5 tablespoons), Dijon grain mustard and ground black pepper (two tablespoons each), four cloves of garlic pressed through a press, and three cloves. Boil two liters of water. Pour the spice mixture into it, leaving a certain amount for rubbing later. Wash a kilogram of lard and cut it into bars. Add two hundred grams of onion peels and seven bay leaves to boiling water. We add lard. Cook it over low heat for two hours. Salting lard using a hot method is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub them with the remaining spices. We pack each piece in foil or cling film. Place in the freezer for a day.

way in adjika

The skin of five kilograms of product must first be cut off. Dip the lard into boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 g. coarse sea salt and 50 gr. ground black pepper. Cut the lard into large pieces. Rub them generously with spices. Don't be afraid to over-salt or make the dish too spicy. The lard absorbs as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. Let's stuff them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two of adjika. Coat the pieces of lard with this mixture. Place the bars in containers very tightly. Between them you can add lingonberries or cranberries. Pack securely with lids and refrigerate for five days. This hot method is not suitable for bacon.

Flavorful appetizer with garlic

This recipe suggests cutting the product into small pieces. Place them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the lard by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. Remove the vessel from the stove. Add five heaped tablespoons of salt. Stir well until completely dissolved. Leave it like this for twelve hours. Thus, boiled lard in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces and dry them with kitchen napkins. Chop five cloves of garlic and grind with a mixture of spices. You can use a ready-made composition of seasonings “For salting lard,” but nothing prevents us from preparing it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. The seasonings will become a little moist from rubbing with the garlic. You need to coat each piece with this mixture. After this, we put the lard in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far we have looked at how to make lard in brine using the hot method. But the culinary fantasy of the people does not end there. Bacon, that is, lard in which there is a layer of meat, will be very tasty if you bake it a little. To do this, cut a kilogram block into slices 1-2 centimeters thick, but not completely, but only to the skin. We ended up with something like a book with pages. Peel and finely chop four cloves of garlic. Combine one hundred grams of salt with your favorite spices. Generously rub the “pages” with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. Place the aluminum envelope on a baking sheet and put it in the oven. We bake the sponder for a quarter of an hour at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for about another five to ten minutes.

Another express method

Salting lard in a bag using a hot method allows you to get a tasty snack just a day after cooking. To do this, we need a dense, airtight polyethylene bag. Cut the lard into small cubes. Rub each with spices (ground black pepper and chopped bay leaf are a must). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add a little cloves. Pour the hot, but not boiling, brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, put the bag in the refrigerator.

Today we will salt lard in brine according to various recipes, with garlic and spices. I think I won’t be wrong when I say that this is a product loved by everyone. Ask a Belarusian, Russian, Ukrainian and representatives of other nations - when you hear the word “fat” you will see a wide smile. Both the prim Englishman and the cheerful Frenchman will perk up.

Your favorite product will evoke positive emotions in Germans, Swiss, Austrians, and Italians. Lard is smoked, boiled, minced, dry-salted and brine-salted. I am sure that each country has its own methods of pickling. We also won’t lose face; there will be something to surprise you with.

Salting lard in brine at home

There are so many recipes for salting lard that you can get lost in the variety. So let me explain a little. You can salt lard in brine or without it. In this case, the pickling brine is used hot and cold. According to some recipes, lard is pre-boiled by adding spices. For zest and beautiful color, add onion peels.

If you want to get delicious lard, follow a few rules to guarantee successful salting:

A market product must have a mark - a sign of control.
Choose a piece of attractive color - white, pale pink. Yellowness is a signal of a serious age of the pig.
Requirements for the skin: thin and soft. A thick-skinned piece can be salted, but be prepared that the lard will also be harsh.
Be sure to scrape fresh lard purchased at the market with a knife. There is no need to wash it. But if you are not sure about the tenderness of the product, keep it in cold water for 12 hours, it will become more pliable.
It is advisable to fill lard intended for long-term storage and stored in jars with brine.

Lard in brine - the most delicious recipe

An amazing recipe for salting lard in cold brine. I advise you to take small pieces, they will salt faster. A small layer of meat is welcome. Guaranteed to be incredibly tasty and aromatic. If you want to store it in a jar for the winter under a lid, do not put garlic.

Required:

Lard – 400 gr.
Salt – 120 gr.
Mustard, seeds - small spoon.
Bay leaves - a couple of pieces.
Garlic – 4 cloves.
Black peppercorns – 5 pcs.
Water – 700 ml.
Allspice peas – 3 pcs.

Step-by-step pickling recipe:

Add spices to cold water, except garlic. Bring the water to a boil, cook for five minutes, and cool the brine.
While the brine is still warm, add the chopped garlic and leave to cool completely.
Fill the jar with pieces of lard and pour in the cold marinade, covering the contents completely.
Cover with a lid and refrigerate for 3 days. If the pieces are not too large, then two days will be enough.
Remove the lard, dry it, and keep it in the freezer for a while before serving. For long-term storage, also place the product in the freezer.

Lard in brine - recipe for smoking

Large pieces are usually used for smoking at home, so you will need a fairly large pan.

Take:

Fresh lard – 1 kg.
Water – 0.5 liters.
Head of garlic.
Coarse salt - ½ cup.
Laurel – 5 pcs.
Spices as desired.

Preparation:

Cook the brine, season with spices, add garlic at the end. Cool.
Place the lard bars in a saucepan and fill to the top with cold brine.
Keep in a cool place for 3 days. Remove, drain the brine and dry. Then start smoking.

Lard in hot brine - a quick five-minute recipe

Tender boiled lard with soft skin. Once cooled, sprinkle it with paprika and dried herbs and enjoy. If there is any leftover, store it in the freezer. The captivating thing is that the salting goes quickly.

The recipe is ideal for canning homemade lard for the winter. The finished product can be transferred to jars and sent to the cellar for long-term storage.

Take:

Lard (with layers) – 1 kg.
Water - liter.
Garlic - head.
Bay leaf – 5 leaves.
Salt – 4 large spoons.
Ground black, red pepper, black peas.

Salting lard with hot marinade:

Cook the brine: boil water, immediately adding the spices indicated in the list of ingredients, except garlic.
Look through the piece of lard, remove excess plaque from the skin and cut into small pieces.
See if the salt has dissolved in the brine. If this happens, place the pieces in a pan.
After boiling, reduce heat, remove scum and cook for 5 minutes.
After the specified time, add chopped garlic to the pan. Let it boil and remove from heat.
Transfer the pan to the cold and leave for 12 hours.

There is a good selection of salted lard recipes on my website. Follow the links and you will learn how to do:

Lard in brine under an iron lid for long-term storage

The recipe is perfect for home canning lard in a jar with a lid and long-term storage. It is guaranteed to last all winter if you keep the rolled up jars in the cellar.

Required:

Pork lard – kilogram.
Coarse salt - ½ cup.
Water – 5 glasses.
Spices: peppercorns and bay leaves.

Step-by-step preparation:

Sterilize the jar and lids.
Prepare rich brine from water and salt. Refrigerate.
Cut the fresh lard into bars that can fit through the neck of the jar. Place in layers, sprinkling with bay leaf and pepper.
Pour the contents of the jar and roll it under the lid. After a week you can try.

Lard in hot brine with onion skins

I know several recipes for preparing tasty and tender lard with a handful of onion peels. I consider the method that I propose now to be the most successful. You can meet others.

Pork lard – kilogram.
Water - liter.
A large handful of husks.
Coarse table salt – 100 gr.
Garlic cloves and spices.

How to pickle delicious lard in onion peels:

Place the chopped lard in a saucepan, sprinkle with husks and salt.
Fill with water and turn on the gas. After boiling, cook for 10 minutes. Leave to cool directly in the pan.
Remove the cooled pieces and dry with a towel.
Grind the garlic into a paste and crush the peppercorns. Rub the pieces with seasonings, wrap in film and put in the freezer.

Salted lard in brine in a jar

Take:

Pork lard – 1 kg.
Garlic cloves – 10 pcs.
Salt - a glass.
Water - liter.
Spices: bay leaf, star anise, allspice, black peas, a large spoon of dried parsley with dill.

Cooking method:

The lard will be the most tender if you soak it in cold water overnight before salting. In the morning, remove excess liquid, dry slightly and cut into pieces suitable for a narrow neck.
Place the bars in a jar, but not too tightly, so that they are salted evenly. Place garlic between the pieces.
Boil the brine from water with salt and cool to approximately 40 o C.
Place the rest of the spices in the jar and pour in the brine.
Leave in the kitchen for 4-6 hours, covered. Then refrigerate for 3-4 days.
Remove the pieces, pat dry with a towel and rub each with the seasoning mixture. Make a mixture of garlic, paprika, bay leaf and different types of pepper.
Place the finished product in bags and store.

Lard in brine in a cold way

It is believed that this is a Ukrainian recipe. But I want to say that my parents, immigrants from the central part of Russia, used cold brine to salt lard this way.

Required:

Pork product – 1 kg.

Table salt – ½ cup.
Head of garlic.
Water – 5 glasses.
Laurel – 5 pcs.
Peppercorns, black and allspice – 4 pcs.

How to cold salt lard:

The day before, cook the brine and cool to room temperature.
Place the product in a jar or other container in rows, interspersed with chopped garlic and seasonings.
Pour in the brine, press down the lard with pressure, and add salt in the pan. Refrigerate.
After five days, drain the liquid and dry the pieces. Wrap in film and store in the freezer.

Recipe for salting lard with garlic in brine

Almost a folk version of home-made salting of lard in brine. Garlic will make the product fragrant and damn appetizing.

Lard, fresh – kilogram.
Garlic – ½ head.
Paprika, different types of pepper, bay.

Step-by-step preparation process:

Make the brine in advance by dissolving salt in water at room temperature. Make sure it comes apart completely.
Decide for yourself how to salt - in a jar or other container. Cut into suitable size pieces.
Cut the garlic cloves lengthwise into 2-4 pieces.
Make cuts in the lard and insert the cloves.
Grind the seasonings and mix in a separate bowl.
Place the garlic-stuffed bars in a salting container, sprinkle with a mixture of spices.
Fill with brine, press down with pressure and, placing in a cold place, wait four days.
Drain the brine, dry the pieces, wrap in film and freeze.

Video recipe for salting lard in brine, here you can find out a step-by-step salting recipe. And may it always be delicious for you.

Salting lard in brine is a wonderful way to make a tasty and aromatic snack for the holiday table and daily diet. Ready-made salted pieces literally melt in your mouth, and with a piece of black bread they turn into a real delicacy. Despite all its amazing taste, preparing salted lard is not at all difficult. When using some recipes, you will have to wait several days for the dish to be ready, but the participation of a cook during this period will not be required.

Salting lard in brine begins with preparing the lard itself.. Usually, for such purposes, lard with a small layer of meat is chosen, but you can take it without it, or even choose bacon. It is rubbed with spices and stuffed with garlic or pepper. After this, you can transfer the lard into a special brine. To do this, salt is dissolved in water. The resulting liquid is boiled if we are talking about the hot salting method, or it is immediately used for its intended purpose.

You can add any spices to the brine to your taste: sugar, black and allspice peas, bay leaves, ground red pepper, cumin coriander, as well as honey, onion peels, etc. The lard itself is placed in foil, a jar or bag, and then stored in the refrigerator. You can use it to make delicious salads, sandwiches and other snacks, or add it to first and second courses. Moreover, even in splendid isolation, lard will become one of the most popular dishes on the table.

Secrets of preparing the perfect salting of lard in brine

Salting lard in brine is a very useful recipe for those who like to treat themselves to savory snacks. This product perfectly absorbs the tastes and aromas of seasonings, so you can easily give it more and more new shades. Figure out, how to cook lard in brine, is not at all difficult, especially if you stock up on interesting recommendations from experienced specialists:

Secret No. 1. Lard salted in brine is stored in the refrigerator in jars or other airtight containers. The shelf life of this product is quite long, so you can prepare lard with a reserve.

Secret No. 2. The beauty of salting lard is that this product simply cannot be over-salted. No matter how much salt you put in the water, the lard will still take exactly as much as you need.

Secret No. 3. If the recipe says to store lard in foil, then you can also use ordinary paper instead.

Secret No. 4. Fresh lard is usually white or pinkish in color, with a pleasant smell, with a soft and clean skin.

Secret No. 5. Lard can be salted in brine in a jar. This way you can do without oppression and searching for suitable containers. To do this, you need to make the brine immediately in a jar and put lard in it. The time for such salting is approximately 1 week, and the finished lard is then stored in foil.

With the addition of sugar, the taste of lard changes dramatically, but such an experiment will definitely appeal to those who have already tried other salting methods. Otherwise, standard brine is used. You may need a little more or less water. It needs to completely cover the pieces of lard. You will have to wait quite a long time for the final preparation, but then the lard can be stored in the refrigerator for an almost unlimited amount of time.

Ingredients:

5 kg of lard;
5 tbsp. l. Sahara;
5 tbsp. l. salt;
4 tsp. ground black pepper;
1 tbsp. l. thyme;
5 bay leaves;
20 cloves of garlic;
2 liters of water.

Cooking method:

Dissolve salt and sugar in water.
Add thyme, bay leaves and black pepper to the brine and stir.
Make cuts in the lard at a distance of approximately 5 cm from each other.
Insert a whole clove of garlic into each cut.
Place lard in a bowl with brine and place a weight on top.
Keep the lard under pressure for 2 weeks, then store in a cool place.

Interesting from the network

Who really knows a lot about making lard is the Ukrainians. In fact, there are several recipes with such an appetizing name, but they all lead to a very tasty and appetizing delicacy. At the same time, the obligatory ingredient is always garlic, which makes the lard very tasty and aromatic. The rest of the spices can be adjusted to your taste without deviating too much from the recipe. Instead of sea salt, you can use regular salt, but experienced chefs do not recommend using salt with small grains.

Ingredients:

1.5 kg of lard;
1 liter of water;
6 cloves of garlic;
5 bay leaves;
2 tbsp. l. sea salt;
1 tbsp. l. allspice (ground);
6 black peppercorns.

Cooking method:

Rinse the piece of lard thoroughly and scrape the skin with a knife.
Cut the lard into long strips.
Mix water and salt in a saucepan, add black and allspice.
Break the bay leaves into small pieces and finely chop the garlic.
Add garlic and bay leaves to the pan with brine and stir everything.
Put the lard in the brine, cover with a plate on top and put pressure on it.
Keep the lard in a cool place under pressure for 3 days.
Dry the finished pieces of lard with napkins and serve.
You can also pack the lard in foil and store it in the freezer.

Many people salt lard using onion peels. This simple and essentially free ingredient works real wonders with lard. Firstly, it is provided with a spicy aroma, similar to smoked meat. Secondly, the husk will change the color of the dish to golden, which will look very appetizing. Experts recommend using peels from old onions, as they give off their color more easily. For this recipe, it is recommended to choose lard with a meat layer.

Ingredients:

1.5 kg of lard;
1 liter of water;
8 onions (husk);
1 glass of salt;
4 peas of allspice;
3 bay leaves.

Cooking method:

Dissolve salt in water, place a saucepan with brine on the fire and boil.
Wash the onion skins thoroughly and add to the saucepan, cook for another 5 minutes.
Wash and scrape the lard, put it in boiling brine.
Cook the lard at a low simmer for 10 minutes, then remove the saucepan from the heat.
Leave the lard in the brine for another 15 minutes.
Transfer the lard to a plate and wait until the remaining brine drains.
Break the bay leaf into small pieces and chop the garlic.
Crush the allspice peas with a knife.
Mix all the spices together.
When the lard has cooled completely, make shallow cuts in it over the entire surface.
Rub the lard with spices, wrap in foil and place in the refrigerator.
As soon as the lard is well frozen, you can cut it into portions and serve.

The hot salting method means that the lard will be cooked in brine with various spices. This will allow it to be well saturated with all the flavors and aromas. At the same time, the lard will become more tender. The recipe is designed for lovers of spicy snacks. It is recommended to serve the finished lard with black bread and fresh vegetables. If desired, you can add onion peels to the brine to give the finished dish a beautiful brown tint.

Ingredients:

700 g lard;
1 glass of salt;
7 glasses of water;
5 cloves of garlic;
2 tsp. ground red pepper.

Cooking method:

Mix water and salt in a saucepan and bring the brine to a boil.
Cut the lard into pieces convenient for salting and place in a pan with brine.
Boil the lard for 10 minutes, then remove the brine from the heat and leave the lard in the saucepan for another 1 day.
Remove the finished lard from the brine and let it dry.
Pass the garlic through a press and mix with ground red pepper.
Grate the lard with garlic and pepper, wrap it in foil and leave it in the freezer for a day.

This recipe requires a minimum amount of ingredients, because, in fact, to pickle lard, just plain water and salt are enough. All other seasonings are added at the discretion of the cook. You can take black and allspice, hot spices, coriander, thyme, etc. This lard is perfect for further smoking, although you can serve it in this form as a tasty snack.

Ingredients:

1 kg of lard;
3 cloves of garlic;
Salt, spices.

Cooking method:

Wash the lard, dry it, and pat dry with paper towels.
Pour enough water into a bowl to completely cover the lard.
Add salt to the water and wait until it is completely dissolved.
Chop the garlic and also put it in a bowl with water and salt.
Cut the lard into small pieces and place them in the brine.
Place a weight on the lard and leave it at room temperature for 3 days.
Remove the lard from the brine and dry well, use as intended.

Now you know how to prepare salted lard in brine according to a recipe with a photo. Bon appetit!

Today I will write how to prepare delicious salted lard in brine: a recipe in a jar. You will get delicious lard that will retain all the beneficial substances.

Ingredients:

1. Lard - 1 kg.

2. Sea or rock salt 1 tbsp. — (200 ml.)

3. Water - 1 l.

4. Garlic - 10 teeth.

5. Bay leaf - 3 pcs.

6. Dried herbs - 1 tbsp.

7. Star anise - 1 star

8. Allspice and black pepper - 6 peas

9. Ground black pepper to taste

Cooking method:

1. Make the brine. The brine for preparing lard according to my recipe can be made in two ways, this does not play a fundamental role, so choose the one that is most convenient for you.

You can pour boiled hot water over the salt, dissolve it, and cool the brine to 40 degrees. Or add salt to water, heat to a boil, boil until the salt crystals disappear, and also cool to 40 degrees. Sea salt can be replaced with regular rock salt.

Prepare the lard. Its preparation takes place in two stages. First: it must be soaked in cold, clean water. We take lard, cut it into pieces, their size should be such that they easily fit into the neck of a three-liter jar, put it in a deep saucepan and fill it with water, it should completely cover the workpiece.

Leave for at least three to four hours, preferably overnight. This is necessary so that the blood drains from the meat veins, so there is no need to place a weight, it will not allow this process to fully proceed. Second: we take out the soaked lard, dry it on paper napkins, and put it in prepared clean jars.

Between the pieces we put chopped garlic cloves, peppercorns and bay leaves, sprinkle with dried herbs. how to do it correctly. There is no need to pack the jars tightly, otherwise it will not be salted evenly and may suffocate. The brine should wash the pieces on all sides.

2. Fill with brine, put a star anise on top (or on the bottom of the jar), cover with a lid, no need to close, just cover, and leave for a day so that direct sunlight does not fall.

If you salt lard in hot weather, it is better to immediately put it in the refrigerator and let it sit there for at least 4 days. Then we put it in the refrigerator.

3. The total salting time should be three to four days, no more, otherwise you will over-salt it. There are some advisers who claim that it is impossible to over-salt lard; in my opinion, they have simply never salted it or their perception of salty taste is impaired.

Storage method:

4. On the fourth day, take the lard out of the brine, dry it on paper napkins, rub it with ground pepper and chopped garlic (you can use a special seasoning). For some of the pieces, I use ready-made adjika, only high-quality, without any sodium benzoates. how to properly add spices when cooking meat.

We wrap the finished pieces in foil, you can use freezer bags, and store them in the refrigerator. As soon as the lard is frozen, eat with pleasure!

5. This time my husband smoked half of my preparations. It's very fast, smoking takes only 30 minutes. But what a taste it is! I can’t help myself when I think about this lard. I'll go and make a sandwich right now. And if you don’t like this recipe, you can try another recipe for making lard.

If you have the opportunity, I recommend it to everyone! There is one drawback: if your willpower is weak, you can easily gain a couple of extra pounds. In addition, nutritionists advise not to get carried away with smoked products.

Additional Information:

Salted lard itself, when consumed in moderation (10 grams per day, no more than 100 per week), is very useful. Firstly, it will help lower cholesterol levels, especially effective if prepared with garlic. Secondly, lard has a rich composition, including many useful substances, they will have a beneficial effect on your body:

1. Fat-soluble vitamins A, E, F, D.
2. Microelements, including selenium, which is very necessary for the body.
3. Saturated and unsaturated fatty acids, including the most valuable acid contained in lard, arachidonic polyunsaturated fatty acid, which has a lot of beneficial properties.

Thank you so much to everyone who decided to use my recipe, I promise you, you will be satisfied. The most important thing is to follow the entire cooking process exactly as described in the instructions, and I have attached a photo to make it easier for you to understand what step you are at now and what it should look like.

Salting lard at home or buying it at the market and in stores - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the resulting lard is tastier, don’t even try to argue! I think the majority will agree on the correct opinion: at home it tastes better and is more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction of: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods has its supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!

Here we have selected only those recipes that guarantee lard to be very tasty. At a minimum, you need to have lard, salt and our recipes and tips on how to implement them correctly.

General rules for salting lard at home

Despite the simplicity of this ancient process, the final taste largely depends on the quality of the lard itself, which must be chosen accurately. You should immediately discard lard that is too thin or, on the contrary, too thick, but a fresh product of medium thickness and with layers of meat is our lard! And it’s beautiful and very tasty - even if you eat it yourself, or even treat it, you’ll please everyone!

There are a lot of recipes for making salted lard, but the main methods for salting lard at home are as follows:

lard in brine;
hot recipe for salting lard;
wet recipe for salting lard;
dry salting of lard.

If we talk about saving time, the fastest way is the hot method of salting fresh lard, in which it can be eaten after just 1 hour. Cold wet and dry salting will require at least 4-5 days of waiting, taking into account the thickness of the lard: the thinner it is, the faster the final salting of the lard will take place.

The salt in this case may be sea salt, but it will certainly be coarse. When choosing spices, you can be guided only by your preferences. Usually they use the most common set: black or red ground pepper and peppercorns, cumin - for everyone, bay leaf and fresh peeled garlic, of which there is never too much in lard.

Salted lard is stored in the freezer or refrigerator, but it must be sealed so that it does not lose its flavor. It is more convenient to pack in small pieces that can be eaten in a short time.

1. Homemade recipe for dry salting lard

This is an old method, characterized by extreme simplicity. To prepare, you just need salt and lard + spices to taste, some limit themselves to only pepper, while others add herbs.

Ingredients:

fresh pork lard - 1 kilogram;
coarse table salt - 1 kilogram;
ground black pepper - to taste;
seasonings - according to preference or special mixtures for salting lard.

Dry salting of lard according to a home recipe is as follows:

Wash the fresh lard, cleaning the skin. Let it drain and dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
In a bowl, mix the dry ingredients with coarse salt until smooth and roll the pieces of lard in this mixture on all sides.
Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
If necessary, place the second layer on top and sprinkle it with the remaining salt. Leave the container with the lard under the lid in a cool place or in the refrigerator for 5 days.
Further storage of the finished lard is possible in the refrigerator or in sealed packaging for each piece separately in the freezer, which will greatly extend its shelf life.

2. Homemade recipe for salting lard in brine (brine)

According to this recipe, it is very correct to salt lard with layers of meat - the most delicious way. It is believed that with sea salt, brine is richer, and the salting process is quick and flawless.

Ingredients:

drinking water - 800 milliliters;
fresh lard - 1 kilogram;
sea salt or regular coarse salt - 1 cup;
garlic - 3 cloves;
laurel leaf - 2 pieces;
peppercorns and other seasonings - to taste.

To pickle lard in brine according to a simple home recipe:

Cut the washed and dried lard into small pieces of 4-5 centimeters.
Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
Place the pieces of lard tightly in a glass jar, fill with cold brine and leave under the lid in the refrigerator for one day. If the pieces are larger, the salting period is slightly delayed.
After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.

3. How to salt lard with garlic and pepper at home

In the home tradition of salting fresh lard for future use and for food, today it is customary to use garlic and black pepper, which, together with bay leaves, give the product a unique homemade taste and aroma.

Ingredients:

fresh lard;
coarse table salt;
fresh garlic;
black pepper;
laurel leaf.

Season lard with garlic and pepper at home like this:

Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
In different places of a piece of lard, use a sharp-nosed knife to make a depression into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
Place the bag of lard in a container, keep it for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such lard for eating is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each piece separately in the freezer. Here is a simple homemade recipe for salted lard.

4. Original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard on the liver.

Ingredients:

fresh lard - 1.5 kilograms;
drinking water - 1 liter;
table salt - 7 tablespoons;
onion peel - 2 cups;
garlic and ground pepper - optional.

According to the recipe, salt lard in onion skins as follows:

Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.
By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
Leave the boiled lard to cool in the onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.

For those who like a more pungent taste of smoked meats, when cooking lard in onion peels, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

5. Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and accessible method of hot brine. Lard with layers of meat is especially suitable for such salting. The entire process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

fresh lard - 800 grams;
table salt - 7 tablespoons;
drinking water - 1 liter;
laurel leaf - 4 pieces;
allspice peas - 5 grains;
cloves - 3 grains;
fresh garlic - to taste.

According to a homemade recipe, lard is salted in hot brine as follows:

Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
In a suitable saucepan, where you add all the listed ingredients, the quantities of which, except for salt, are variable, cook after boiling for two minutes.
Turn off the heat, and place the prepared lard into the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product cools completely.
Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
After three days, remove the finished lard from the brine, let it drain, dry with a paper towel and, coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. Can be stored in the freezer for a long time.

You can include prepared lard in the mixture for coating pieces according to your preference. But there is an option: don’t coat it with anything - it will still be very tasty!

6. How to salt lard for smoking according to a village recipe

Lard smoked according to home recipes is still a delicacy! Only a significant share of success comes from proper salting before the smoking process.

Ingredients:

fresh lard - 1.5 kilograms;
table salt - 200 grams;
ground pepper;
laurel leaf - 2 pieces;
fresh garlic - 3 cloves;
mustard powder - 1 teaspoon.

According to the village recipe, lard for smoking is salted as follows:

Peel and chop the garlic.
Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
The container with lard reaches natural cooling and is placed in the refrigerator for 3 days with the lid closed, after which it can be smoked or eaten.

When salting lard, there is no need to be afraid of an overdose of salt and spices: lard will only take a certain amount of salt, and spices can always be removed from its surface.
The peritoneum is suitable for hot types of salting of lard, but in the dry version it will remain very tough. The side layers of lard and from the back are the best material for dry salting.
The smell of garlic, when first used in pickling, disappears quite quickly. For this reason, it is better to rub pieces of lard with it before eating them.
If the lard is a bit harsh, you can soften it by soaking it in cold water for 10-12 hours, adding a couple of teaspoons of granulated sugar, which will only improve its taste.
Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
In ripe salted bacon, the meat strips darken. If they are still pink, then you need to give the lard time to brew. When dry salting, you can sprinkle salt on unsalted pieces of lard, but the salt in the brine should be no less than normal.