Prepare salted lard. Salting lard at home. How to pickle lard

A slice of salted lard, smeared with mustard and placed on a crust of black bread has always been and will be considered best snack to the feasts. This product will be one of delicious views slices, if the lard is properly salted. What will be the best for you? delicious recipe lard in brine - it's up to you to decide. Below are best options this dish, as well as useful tips on preparation.

How to salt lard in brine - a classic recipe in Ukrainian

The classic recipe for lard in brine refers to Ukrainian cuisine, and is used most often. It is the simplest, but at the same time very tasty option for preparing a snack. Salted lard is cut into thin slices for sandwiches, potatoes are fried with it, and served with borscht and soups.

Products for cooking:

1.5 kg lard
6 black peppercorns
1 tbsp ground allspice
2 tbsp coarse rock salt
5-6 bay leaves
6 large cloves of garlic
1 liter of distilled water.

Salting lard in brine at home:

Rinse the piece of product thoroughly under running water, then blot off excess liquid with paper towels. Cut into 3-5 pieces of approximately the same size. Clean the skin with a knife to remove any remaining lint.
To prepare the brine, it is recommended to use enamel dishes. Pour water into it and dissolve the salt, add the rest of the spices and chopped garlic cloves.
Dip the pieces of lard into the brine, spreading them evenly throughout the container. The liquid should completely cover the lard.
You need to put pressure on the dish. To construct the load, you can cover the pieces of lard with a flat dish and place a bottle filled with water on top.
Place the entire structure in a cool place and leave for three days. After the salting period has expired, the pieces of lard are removed from the container, dried with napkins, rubbed with ground pepper and garlic slices are inserted into small cuts.

The appetizer is ready to serve. It is best to store part of the product in freezer, having previously wrapped it in foil.

Salting lard in Tuzluk brine

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare take:

1.5 kg lard
7 bay leaves
head of garlic
1 cup rock salt
5-6 glasses cold water
a bag of peppercorns (you will need 15-20 peas).

Step-by-step preparation steps:

Pour water into enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt is well dissolved.
Meanwhile, rinse the lard and cut it into small oblong pieces.
Peel the garlic and chop into small cubes. It is important not to use this method using a garlic press - the juice will flow out faster and the result will not be the same. Thoroughly rub all the lard cubes with the garlic mixture.
By this time the brine should already boil. As soon as it boils, it must be removed from the heat and allowed to brew under the lid. It can be used for pickling when the liquid has completely cooled.
A three-liter bottle is suitable for pickling. Place the sticks in a container, but not tightly, so that there is space between them. small space. If the product is folded too tightly, it may fade slightly. The salso is laid in layers, between which bay leaf and peppercorns are sprinkled.
Pour brine on top and cover loosely with a lid, or use a special lid with holes. Salting lasts a day, with room temperature. Afterwards, the cubes are removed from the jar, put into bags and stored in the refrigerator. If the volume of the prepared dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are salted better and faster than large pieces.

Salo in Transcarpathian style

The dish prepared in Transcarpathian style turns out to be very tasty, spicy and rich in taste.

To prepare you will need:

300-400 grams of lard
2 medium onions
1 medium carrot
small head of garlic
300-400 ml water
1 tbsp table vinegar
1 tsp fine sugar
1 tsp rock salt
1-2 tsp ground black pepper
3-4 bay leaves
2-3 peas of allspice
4-6 black peppercorns
1 clove inflorescence.

Cooking method:

Add all the spices, except ground pepper, to the water and put on fire.
While the marinade is heating up, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
Rinse the salsa under running water, cut into oblong pieces and place in a separate bowl. It is better to use glass, enamel or clay dishes.
Peel the onion, cut into rings and add to the lard.
Peel the garlic, cut into slices and also add to the lard. Sprinkle ground pepper evenly on top and mix thoroughly.
While the lard was being prepared for salting, the marinade should have cooled slightly. At this stage, lard and vegetables are poured into it and left at room temperature for 2-3 hours, then put the container in the refrigerator for another day.

The dish prepared in this way already has quite a lot of fans. Some housewives are experimenting with vinegar - instead of regular table vinegar, they use apple, rice or wine vinegar. For spiciness, you can add finely chopped chili pepper, but no more than 3-4 grams per the above amount of lard, so as not to “overdo it” with spiciness.

Recipe for salting lard in Belarusian style at home

Belarusian cuisine also contains salted lard. But the spices used are slightly different, and it is recommended to take the lard itself without layers or with a minimum amount of them. The salting method is also different - brine is not used in the process, salting is done using the dry method.

Ingredients for preparing the snack:

1 kg lard
1 tsp cumin
4 tbsp coarse rock salt
½ tsp fine granulated sugar
3 bay leaves
1 large head garlic.

How to salt lard in Belarusian:

Rinse the piece of lard thoroughly with running water. Afterwards, thoroughly scrape the skin if it is not cleaned well enough, and rinse again. Dry with paper towels or allow excess liquid to drain in a colander.
Divide the garlic into cloves and peel off the husks. One half needs to be crushed using a press, and the other half should be cut into layers.
Mix salt and spices, add the crushed part of the garlic. Rub a piece of lard with this mixture.
Finely break the bay leaf and mix with garlic slices. Roll the lard in this mixture on all sides and place in a glass bowl or enamel bowl. Cover the top with a lid. Place the container in a cool place, out of reach of light, but not in the refrigerator yet. Salting lasts 5-6 days, and the piece must be turned over every day.
After the expiration date, the container is placed for another week in refrigerator, turn the product over twice more within seven days.
Wrap the finished snack in film or foil and place in the freezer for a day.

Serve the appetizer with black Borodino bread with borscht or mashed potatoes.

On a note. Salt and spices are removed only before serving the appetizer; the rest of the time it can be on the surface of the product.

In brine with smoked flavor

To prepare lard with the taste of smoked meats, it is better to choose a preparation with a good layer of meat. As a result, the snack will not only taste delicious, but also look beautiful on the table.

Ingredients:

medium head of garlic
5-6 glasses of water
peel from 10 or more bulbs
peppercorns
4-5 laurel leaves
1 kg of lard with a layer
½ cup coarse salt.

Preparation:

It is better not to use the upper layers of onion peel; prepare only the subsequent leaves.
Take water into a saucepan, add spices, salt and husks. Put on fire.
Rinse the main ingredient and cut into bars, then place in brine. When the liquid boils, reduce the heat and simmer for half an hour.
Turn off the stove, cover with a lid and leave to steep for 8 hours.
Remove the lard bars from the brine and allow the liquid to drain. You can dip with paper towels.
Wrap the bars with cling film.

Onion peels give the appetizer a spicy, smoky flavor. It is recommended to store the snack in the freezer.

How to choose the right lard for salting?

The right piece of lard should have a thin, tender skin without bristles and the smell of smoke, and the pulp should not have a strong odor.

The most suitable part for salting is a cut from the back or sides of the carcass.

The shade of the product also deserves attention - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably no longer fresh and should not be taken under any circumstances.

Advice. To test a piece of lard, you need to pierce it with a match - if it goes in easily and softly, the snack will turn out excellent!

How to speed up the process of salting lard?

Sometimes a snack needs to be prepared as quickly as possible, and there is no time to wait several days.

6-10 hours before salting, soak the product in cold water. The dish will turn out soft and very juicy.
Only coarse rock salt is suitable for salting.
The smaller the pickling sticks are, the faster they will be salted and soaked in spices.
If for some reason you don’t like small bars, you can simply cut the piece of lard deeper.
Don’t be afraid to add more salt - the product will absorb as much as it can get into it, and the remainder will simply speed up the salting process. It’s simply impossible to over-salt a snack!

And one final piece of advice: in the light, the product becomes yellowish and spoils faster. store in a cool place away from light.

Few cooks know how to salt lard at home, because it is difficult. You can always learn the process to pamper yourself with a healthy product, 1-2 servings daily, using it with rye bread to support cholesterol levels and the entire body as a whole. It’s worth learning the secret of salting in more detail.

Salting lard at home

The recipe for how to deliciously pickle lard begins with choosing the ingredients:

High-quality lard should be purchased from a trusted manufacturer or on the market.
The fresh product is distinguished by its pure white color with a pinkish tint and a minimum of meat veins.
Grey colour indicates an old product, as do foreign odors.
High-quality lard smells fresh and gives off light sweetness, has a soft thin skin.

For pickling, it is better to take a thin product up to 5 cm thick, the surface of which does not level out after pressing with a finger. You cannot take pieces from the carcass of a boar or wild boar - not only is the lard tasteless and hard, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting a small piece on fire - the smell will appear immediately. An ideal semi-finished product for salting would be pork roasted on straw. Before salting, wash it and remove dirt with a wire brush.

You can salt the product different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered to be in onion skins, in salt in a jar, or for subsequent smoking. Each of them has its own characteristics, which will be discussed below. It is impossible to say exactly how many days the product is salted - you can keep it for 2-3 days, or up to a month, as they did in the old days.

Dry method

After preparing the components, all that remains is to figure out how much salt to add to the lard. Cold way or, as it is also called, dry, implies that the product, rubbed with seasonings, salt and garlic, is wrapped in film for 6-8 hours at room conditions, and then put it in the refrigerator for 2 days. Wet or hot methods slow down the process - first, salting lasts 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any cook to learn how to salt lard at home. It’s better to choose a step-by-step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. All that remains is to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional pickling options include using brine, garlic, hot marinade or dry seasonings. The recipes below will tell you how to cook tasty dish.

In brine

Preparation time: 1 week.
Number of servings: 40 persons.
Calorie content of the dish: 815 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.

The Ukrainian recipe assumes that lard will be cooked in cold brine from a week to a month. The resulting product is stored in the freezer for up to six months, from where it is taken out as needed and cut into thin strips. It tastes best with rye bread and borscht, cabbage soup with garlic dumplings. The usefulness of the meat product is invaluable - it warms and saturates the body in winter.

Ingredients:

lard – 2 kg;
water – 1 l;
bay leaf – 4 pcs.;
salt - glass;
garlic - head;
black pepper – 5 peas.

Cooking method:

Prepare the brine: pour water into a saucepan, add salt, boil, cool.
Cut the bacon into small pieces, grate with chopped garlic.
Place the pieces in a jar or other container without compaction, top with bay leaves and black peppercorns. Cover with a lid and marinate for 3 days in room.
Salt and keep in the refrigerator.
After a week, when the meat is salted, store it in the freezer for the winter.

Dry method with garlic

Preparation time: 3 days.
Number of servings: 40 persons.
Calorie content of the dish: 810 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It is possible to salt lard using a dry method, which takes much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleared of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

lard – 2 kg;
spice mixture - packet;
black pepper – 10 g;
sugar – 10 g;
garlic - head;
salt – 2 cups.

Cooking method:

Chop the garlic, mix with pepper, seasonings, sugar and salt, grate the mass with pieces of bacon.
Place a layer of salt and pieces of lard on the bottom of the jar, close with a lid for 3 days. Salt in the refrigerator.

With garlic

Preparation time: 10 days.
Number of servings: 40 persons.
Calorie content of the dish: 816 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. You shouldn’t skimp on garlic heads and salt for it, because the product absorbs exactly the amount needed and doesn’t take in excess. It’s delicious to eat cooked bacon with hot food, or as a snack for an afternoon snack or before a late dinner. Beneficial features will be preserved even after freezing.

Ingredients:

lard – 2 kg;
garlic - head;
black peppercorns – 10 g;
coarse salt - a glass.

Cooking method:

Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
Sprinkle the bottom of an enamel or ceramic pan with salt, add the remaining spices, and add the bacon. Sprinkle salt on top, close the lid, and leave for 10 days on the refrigerator shelf.

For smoking

Preparation time: 2 days.
Number of servings: 40 persons.
Calorie content of the dish: 817 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard for smoking assumes that a mixture of spices will be used. It is better to place it in specially made slots along the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to wait the required 2 days and then cold smoke the bacon.

Ingredients:

lard – 2 kg;
spices - package;
garlic - head;
salt - glass.

Cooking method:

Cut the bacon into pieces. Make cuts on the surface and place crushed garlic inside.
Rub the pieces with a mixture of spices and salt, place them on the bottom of a glass pan on top of parchment or foil.
Cover with a lid and salt for 2 days.

Homely

Preparation time: 3 days.
Number of servings: 20 persons.
Calorie content of the dish: 813 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

How to make salted lard at home will help you find out next recipe. The brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For pickling, it is better to take undercuts, which perfectly absorb all the aromas of spices and seasonings. The resulting product will have a rich aroma and delicate taste.

Ingredients:

lard – 1 kg;
water - liter;
salt – 130 g;
garlic – 6 cloves;
bay leaf – 5 pcs.;
black pepper – 7 peas;
allspice – 4 peas.

Cooking method:

Dissolve salt in water, boil, cool.
Cut the bacon into pieces, make cuts, and place flat garlic cloves inside.
Break laurel leaves and sprinkle on top.
Place the bacon on the bottom of the salting container, add peppercorns, and fill with brine.
Place under pressure for a day at room temperature, then salt for 2 days in the refrigerator.

Hot salting

Preparation time: 2.5 days.
Number of servings: 20 persons.
Calorie content of the dish: 818 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Experienced home cooks offer hot salting of lard, which is distinguished by its moderately smoked salty taste and attractive aroma. It’s delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their jackets, hearty thick soups, buckwheat porridge with meat. Chili adds spiciness to the appetizer, and salting is done. The recipe will teach you how to cook perfect meat.

Ingredients:

fresh lard – 1.25 kg;
garlic - head;
water - liter;
salt – 100 g;
onion peel - a handful;
bay leaf – 2 pcs.;
black pepper – 7 peas;
allspice – 7 peas;
hot red pepper – 1 pod;
spice mixture - packet.

Cooking method:

A brine is made from the husks, filled with water and spices. Boil for 2 minutes, add lard cut into pieces.
After 10 minutes of cooking, cool, close with a lid, and keep on the refrigerator shelf for a day.
Dry from the brine, rub each piece with spices mixed with crushed garlic, and cover with cling film.
Salt for a day in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

Preparation time: 3 days.
Number of servings: 20 persons.
Calorie content of the dish: 812 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how to deliciously salt lard with a layer. This recipe will help you understand how to do it correctly so that you get a tasty, aromatic product that is characterized by increased calorie content and health benefits due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, support and provide the body with the necessary vitamins. Homemade recipe suggests that preparing the dish is simple.

Ingredients:

fresh lard – 1 kg;
garlic - head;
coarse salt – 100 g;
spices - package.

Cooking method:

Cut the garlic into slices and place them in slits on the surface of the semi-finished product.
Rub each piece with spices and salt, place on a layer of salt in a pan, skin side down. Sprinkle with spices and cover with a cloth towel.
Salt in the room for 2 days, and in the cold for another 1 day.

In a jar with garlic

Cooking time: 1.5 hours.
Number of servings: 20 persons.
Calorie content of the dish: 819 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard with garlic in a jar will require very little time, because it will be used hot pickle. After long-term aging, the finished salted product can be immediately stored in the freezer, so that you can then remove the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and specific pleasant aroma.

Ingredients:

lard – 1.15 kg;
coarse salt - a handful;
garlic – 4 cloves;
bay leaf – 4 pcs.;
allspice – 4 peas;
hot pepper – 4 peas;
ground red pepper - a pinch;
cumin - a pinch.

Cooking method:

Cut the bacon into long pieces and stuff it with garlic cloves.
Roll in a mixture of ground spices and place in jars.
Place the jars in a large basin, pour water into it up to the hangers of the jars. To prevent the cans from floating, press them down with a weight. Boil over low heat for 1.5 hours.
Cool, wrap the pieces in parchment, and store in the freezer.

Fast way

Cooking time: 2.5 hours.
Number of servings: 20 persons.
Calorie content of the dish: 811 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you don’t have time to cook, this will help quick salting lard at home. The prepared lightly salted product will not be rich in flavor, but it will still be appetizing and tasty, suitable for quickly serving to guests or decorating borscht or any other soup. Iodized salt is not suitable for cooking, so it’s good to use ordinary rock salt.

Ingredients:

lard – 1 kg;
fine salt – 100 g;
pepper mixture – 10 g;
turmeric – 5 g;
garlic – 2 cloves.

Cooking method:

Cut the piece into long strips, rub with a mixture of spices, and place in a plastic bag.
Salt for 2 hours at room temperature, remove spices, grate with grated garlic. Cool for half an hour.

Salo in adjika

Preparation time: 2 days.
Number of servings: 20 persons.
Calorie content of the dish: 820 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Spicy lovers will love the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the hottest one, but you can coat it with bacon and homemade preparations with a fiery taste, prepared yourself. In any case, you will get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

lard – 1 kg;
garlic – 5 cloves;
adjika – glass;
bay leaf – 3 pcs.;
salt – 100 g.

Cooking method:

Cut the bacon into cubes, stuff it with garlic slices, coat it with adjika, sprinkle with salt.
Place on the bottom of the pan, sprinkle with ground bay leaf and remaining garlic. Salt for 2 days in a warm room, wrap in film, and store in the freezer.

Spices for salting lard

Experienced chefs admit that spices for salting lard are very important because they give ready-made dish unique taste and aroma. Here are a few win-win options seasoning mixtures for pickling:

black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
thyme, cumin, red, allspice and black pepper, bay leaf;
dried garlic, cumin, paprika, coriander;
coriander, cumin, basil, thyme;
hops-suneli, dry dill;
ginger, chili;
chili, coriander, dry adjika, utskho-suneli, basil, dill seeds, shambhala, Svan salt.

Video

Cooking delicious lard - recipes for cooking at home.

Lard - recipes for cooking at home

For many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was lard that gave energy and health to the people who made up “ labor“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.

Selection of raw lard

A 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 pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or 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. Grind the remaining bay leaf and black pepper into crumbs with 2 tbsp. salt and caraway seeds, mix, sprinkle one piece of lard generously with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Place the pieces of lard on foil carefully so that the seasonings do not spill out, wrap tightly, and put in the refrigerator for 2 weeks. Or the lard can be put in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Place the layers in a container, liberally sprinkle with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, the second layer up, etc. First, such lard is kept for a day at room temperature, then put in the refrigerator (not in the freezer), and salted for 3-5 days.
For the best pickling 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 large pieces, grate with salt, pepper, pressed garlic, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

Recipe " Onion lard» – lard, salted in onion skins in brine

You will need:

Lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.

The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.

There are also very modern methods salting lard.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion skins.

Soak onion skins, then rinse it 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 last 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.

Very delicious lard It turns out – 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 "Damskoe" - 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. Cut into large pieces. Place in a bowl, preferably a glass one. Pour the prepared brine and put it in a cool place for two to three days, do not close the lid - the lard must breathe. After salting, remove, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Lard pate

Many people love lard. I suggest 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 the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried with paper towels, is cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, and don’t forget bay leaf.

Then cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted lard in onion skins

1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Lard prepared according to this recipe is stored for a long time and can be served in any situation.

It is better to take a not very thick piece of lard, or cubes, about 4*5*15 cm in size.

Dissolve salt in a liter of water, add onion skins and bring to a boil, lower the lard into boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in the brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with the red pepper. Lard should be stored in the freezer.

Salo in Ural style

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

For this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but it is not necessary. You need to make cuts lengthwise on a piece of lard.

Peel the garlic cloves and cut them in half, stuff the garlic halves into the slits in the lard.
Then the piece of lard should be sprinkled on all sides with coarse salt and wrapped in any cotton cloth.

Lard prepared according to this recipe should be stored wrapped in paper; the plastic bag may give it an unpleasant odor.

LAD IN A PACKAGE

Chop the head of garlic with black and allspice peppers, add salt, spread lard with this mixture, wrap it in a bag, wrap the bag with lard in another bag. You need to wrap it carefully so that there is no air left inside the bag, which will inflate strongly when heated. Leave the lard in the kitchen overnight to marinate.

In the morning, fill a pan with water, put the lard in it, and put it on the stove to boil. Boil for 2 hours and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut it and surprise yourself, your family and visiting guests with lard that melts in your mouth, which they have never tried before...

Quick recipe. Daily fat.

Very quick salting - cut fresh lard into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or pan, topped with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the lard is ready. It must be stored in the refrigerator.

Lard roll "The Ukrainian night is quiet, but the lard must be hidden..."

Lard roll is a wonderful dish that every connoisseur will enjoy. 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 thin lard, in which the fat cells do not yet need support from the reinforcement connective tissue- there are no veins or fibers in it, which sometimes interfere with biting and get stuck in the teeth. the lard was bright white with a subtle pink tint.
Make slits in the layer and insert chopped garlic into them

Next, sprinkled with black and white pepper, dry basil and rosemary and salt. I rolled the layer of lard into a roll and tied it with a strong thread to prevent it from unraveling. In this form in a bag, the lard was kept in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of lard in the freezer and remembered it a week later to cut it.

Lard baked in foil

We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the strength of the brine raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the lard from the brine and let it drain. Wrap each piece in foil and place it on a baking sheet, skin side down. Bake the lard in a hot oven for 20 minutes; if you put it in a cold oven, then 40 minutes. I usually put it in the cold. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Place it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.

Lard in garlic-salt solution

There are a large number of different recipes for making salted lard and each housewife chooses the most suitable one for herself. Here is another way to salt lard.

When processing lard, you do not need to wash it, just clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the lard in cold water and leave for fifteen hours, this way we will give the lard softness.

Then the lard must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After this, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want spicier lard, you can coat it with garlic mass.

Then the lard should be sprinkled well with coarse salt and red or black pepper.

Separately, you need to prepare the brine; to do this, take five liters of water for two kilograms of salt and boil it.

After this, the pieces of lard need to be placed in an enamel bowl or pan and pour the prepared already cooled solution, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be completely cooked. At first, this lard will seem very salty, but this is only the first impression. You need to remove the lard from the solution and let it dry, then remove the excess salt, then the lard will taste unsalted. If desired, you can also sprinkle the lard with black or red pepper. You need to sprinkle generously.

Such lard is stored only in a cold place. It can then be folded into glass jar and close the lid. Or wrap in foil or parchment paper.

The finished lard is cut into pieces and served; it can also be fried or made into cracklings.

Lard in the oven

Ingredients:

Pork lard with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash the lard and dry it.

Cut the lard into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take paper and cut it into squares. Place two bay leaves and chopped garlic on the sheet.

Lay out a piece of lard. We also put bay leaf and garlic on top.

Wrap the lard in paper. Take a cauldron or a duck pot and put the lard in paper.

Place in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we put the bags in the refrigerator.

Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp.
coarse salt 4 tsp.
sugar 1/2 tsp.
bay leaf 3 pcs.
garlic 1 head

Cooking method:

If the skin is not cleaned, scrape it well with a knife, wash the lard and dry it with a cotton towel. Pass half the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Grease the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic slices and sprinkle lard on top and bottom. Place the lard in a glass or enamel container and cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece over every day. Leave this for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the lard in film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cutting into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Lard or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Cut the lard in half. We take a sleeve or a baking bag, put pieces of lard in it, fill it with marinade, tie it and put it in the refrigerator to marinate for 12 hours. Then we take the pieces of lard and put them in a fireproof dish. Place the dish in the oven and bake the lard at 130 degrees for about 30 minutes, and the brisket at 150 degrees. Cool the finished lard in the freezer, cut into slices and serve.

Lard in a jar

Ingredients:

Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar

Cooking method:

Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and a pea of allspice on top. Close the jar with a lid and refrigerate. the lard is ready for 5-7 days.

Pickled lard

Ingredients:

Lard with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the lard and clean the skin (to do this, put the lard skin side up and scrape it with a knife, being careful not to cut or tear it). Then rinse the lard and dry it. Cut the lard into small pieces 4 cm long. Pour cold boiled water into the pan and add salt at the rate of 100 g. per liter Add spices. Fold the lard into 3 pieces liter jar or enamel pan, fill with 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 in the water. As soon as the water boils (along with the potatoes), turn down the gas and add salt, a few tablespoons, to the water. Bring the water to a boil and simmer over low heat until the salt dissolves. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil a little again. The potato rises even higher. Then we put salt again and boil, and add salt by spoonfuls until the potato is on the surface (it should be “pushed” to the surface by the salt). All this time, we boil the brine quietly (on the quietest flame). As soon as the potato “jumped out,” throw it away and boil the brine for literally one more minute. That's it, the brine is ready. Don’t even think about trying it with the tip of your tongue!
The brine needs to be cooled. As soon as it has cooled, pour it into jars with prepared lard, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them in the apartment for a day, then the jars need to be put in the refrigerator for 10-14 days (for me it’s 2 weeks). I store it on the loggia (but it’s below -35 here now). Brine in jars does not freeze, it becomes very thick (it pours into the jar very slowly, impressively!).

After 2 weeks our lard is ready. To say that it’s delicious is to say nothing! Soft, tender and slightly moist lard... You've been dreaming about this for a long time! Try it, salt it this way too - you won’t regret it.

How to prepare aromatic lard

Ingredients for 10 servings:

Red pepper (coarsely ground) – 50 grams,
dried dill – 30 grams,
turmeric – 20 grams,
bay leaf (ground) – 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch,
nutmeg (crushed) – 50 grams,
lard – 2 kilograms,
salt – 9 tablespoons,
garlic – 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Stage 2: First you need to combine all the described seasonings and mix them well so that they are evenly distributed among themselves.
Stage 3: Cut the lard into small pieces, their size should be 10 centimeters by 10 centimeters. Place it in a saucepan and fill it with water. Bring the lard to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cool place.
Stage 4: After the lard has infused, you need to remove all the water with a towel and rub it with garlic.
Step 5: Rub the product with spices and leave until the lard hardens. After acquiring hardness, the product can be consumed.

Lard in onion skins

The product prepared in this way looks similar to smoked lard, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion peels and spices. The finished lard is cooled well, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is removed from the freezer, otherwise it will crumble. Let it sit at room temperature for a while.

Ingredients:

Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Preparation:

To prepare the product, you need to take fresh lard of small thickness, rock table salt without additives, water, onion peels, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, add onion peels, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and place the lard cut into pieces into it.

Cook the lard over low heat for 1 hour, then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.

Remove the lard from the brine and dry
Carefully rub the lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before using, let the lard lie for some time at room temperature (so as not to crumble when slicing), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Lard roll recipe

Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time.

For the roll you will need:

Lard (it is advisable to choose thin lard without skin) square or rectangular in shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic clove). First, grease one side with garlic, rub with salt and pepper.

Wash and peel the raw carrots, cut into small pieces along the entire length and place on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along its entire length, tie it with thread. To prevent the filling from getting into the water, place the roll in a plastic bag. Place in a saucepan and add water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool in the refrigerator. When the lard has hardened, the roll can be cut into thin circles.

Ukrainian lard recipe

The best fat is considered to be from the sides or back of the pig; it is the softest and most oily. The skin should be thin and well-tarred. The structure should be white, soft and elastic.

For salting, it is better to take thick lard without thick streaks of meat. 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 the 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.

Salted lard is perhaps the most popular and traditional product throughout the post-Soviet space and beyond. There is hardly a single person who would not try it. And once you try it, it’s impossible not to love it. If you salt lard for future use, then you will always have an appetizer, a snack, and a main course. Not everyone knows how to salt lard correctly. It's not difficult, but there are some rules and tricks for preparing this tasty, satisfying and healthy product.

Very important point- this is to choose the right piece for pickling. Taste, softness and shelf life directly depend on the choice of product. finished product. You must choose a meat product carefully, because it will not undergo heat treatment.

The lard inspected by the health station must be stamped. This guarantees the absence of trichinosis and pork tapeworm pathogens in the product. For pickling, it is better to choose pieces about 3 cm in thickness: the thicker, the older the piece.

The back or side is best suited for salting. Belly and brisket are not suitable for salting - the product will turn out tough. The skin should be thin, easily separated from the piece, have no smell of smoke and be thoroughly cleaned of bristles. Bruises and stains are not allowed. It should be easy to cut and be light beige or pinkish in color.

The color of the lard should be a pleasant pinkish or white color. A yellowish or grayish color indicates that the product came from an unhealthy animal or was improperly stored. After pressing with your finger, a dent will definitely remain on the fresh product. The softness of the product can be checked with a match: if it is easily pierced, then it will be soft after salting.

The smell of fresh lard is characteristic, without any unnecessary impurities. If you hold a small piece over a lighter, you can make sure that it is not boar fat. This product gives off a strong smell of urine.

Meat streaks may be present in the lard, but in small quantities. Lard with veins is tougher. Meat requires more complex salting technology.

Only fresh product is suitable for salting; frozen bacon cannot make a tasty snack.

Preparing for pickling

It is better not to wash bacon in water unless it is very dirty, but it is better not to buy such a piece. Usually it is enough to wipe it with a dry cloth; you can clean it with the blunt side of a knife. The skin should be thoroughly cleaned with a knife. If necessary, it can be scorched over gas. You need to cut the bacon into pieces 5-6 cm wide, 7-8 cm long, so that it pickles faster.

Salting lard at home

There are many recipes for salted lard: salting in hot or cold brine, dry salting, express salting, salting with boiling, baking, smoking or pickling.

In hot brine

This is the most recognized recipe for making lard. It turns out very tasty! The process of salting lard in brine at home is not at all labor-intensive and will not take much time.

Ingredients per 1 kg of lard:

Coarse salt - 100 g.
Garlic - 3 cloves
Water - 1 l.
Laurel - 3 pcs.
Peppercorns - 10 pcs.

Cut the bacon into pieces 5-7 cm wide and place them loosely in a jar. Dissolve salt in boiling water, add bay and pepper. Remove from heat and add crushed garlic to the brine. Pour brine over the lard so that it completely covers the pieces. Cover with a lid and refrigerate for 3 days.

After three days, the pieces are removed from the brine and dried. The product is ready and can be served. This lard should be stored in the freezer.

In liquid with garlic

Garlic is present in almost all recipes for salting lard. It gives lard the necessary sharpness and piquant smell.

Garlic - 5−6 cloves;
Salt - 1 glass;
Water - liter.

Boil the saline solution and cool it. Rub the meat product, cut into small pieces, well with crushed garlic. Place it in a jar, adding the remaining garlic. Pour chilled brine over everything and close with a lid. Leave the jar cool dark place for a week. The product can be stored in the refrigerator.

Another option

This recipe makes the appetizer not only very tasty, but also beautiful to look at. The recipe is also suitable for salting streaky lard or brisket, since the product undergoes heat treatment.

Garlic - one head;
Salt - 10 tbsp. spoon;
Laurel - 4 pcs.;
Pepper - 10 peas;
Cloves - 5 pcs.;
Water - one and a half liters.

For grating lard: garlic, paprika, any ground pepper, salt. Can also be used ready mixture seasonings for salting lard. Divide the shmat into three pieces and place it in a bowl. Add cloves, bay, chopped garlic, salt and peppercorns to boiling water. Boil the mixture for two minutes.

Pour hot brine over the pieces and put pressure on it. The workpiece is left under pressure for 3 days in the refrigerator. The salted sticks are dried and thoroughly rubbed on all sides with a mixture of crushed garlic, paprika, black pepper and coarse salt.

Each piece rubbed with the mixture is individually wrapped in cling film and placed in the freezer for a day.

In brine with herbs

Lard prepared according to this recipe turns out especially tasty and soft. And rubbing with dry herbs gives it an unusual color.

Ingredients per 1 kg of lard:

To prepare the brine, add salt hot water, stir and cool the solution slightly. To pickle lard in brine according to the recipe, small pieces of lard, previously soaked overnight in cold water and dried, are placed in a jar. Every piece is salted.

Sprinkle the bars with dry herbs, pieces of garlic, peppercorns and bay leaf crumbs. They also put a star anise there. Fill everything with chilled brine and cover the jar with a loose nylon lid.

Cover the jar with a cloth and leave it cool for 4 days. Store the product directly in brine in the refrigerator.

With onion peel

Onion peels will give the lard a brownish color, as if it had been smoked, and liquid smoke will enhance this effect. This recipe is suitable for preparing thick pieces of lard at home.

Ingredients per 1 kg of bacon:

Salt boiling water, add onion peels, adjika, and seasonings. All this is boiled for 3 minutes. Liquid smoke is poured in. Pieces of lard are placed in boiling brine, brought to a boil again and the bacon is boiled over low heat for 5 minutes. The dish is left on the stove overnight so that the product is completely salted.

In the morning, drain the brine, dry the lard and grate it with finely chopped garlic. Dust the top with red paprika. Place in the refrigerator for several hours. It is recommended to consume the snack by cutting it into thin slices.

Lard in brine

Brine is a very strong saline solution prepared according to a special recipe. The special strength of the solution significantly extends the shelf life of the product processed in this way.

To salt 1 kg of lard, you will need half a glass of salt per glass of water, peppercorns, bay leaves and a few cloves of garlic. Pour all the salt into boiling water, stir and boil for 15 minutes.

Pieces of lard are placed in a jar, layered with garlic and peppercorns. The pieces should not be compacted to avoid spoilage of the product during the salting process. Pour the cooled solution into the jar, close it with a lid and place it in a dark, cold place for a week. The meat product should be stored wrapped in cling film in the refrigerator or freezer.

Salo in Ukrainian

Salting lard in Ukrainian is a true classic of the genre. After all, it is common knowledge that Ukrainians know a lot about good salsa.

A piece of lard weighing up to 2 kg is cut into long, narrow pieces. They are placed in a container onto which it will be convenient to later attach the load. Pour 2 tbsp into a saucepan. spoons of sea salt, pour it with a liter of cold water, add seasonings. Usually ground black pepper, finely chopped garlic, bay leaf, and peppercorns are used.

Pour lard into a basin with brine, place a lid of suitable diameter on top and press everything down with heavy pressure. The dishes are placed in the refrigerator for 3 days.

After this, the lard is wiped with a dry cloth, rubbed again with garlic and stored. The meat product should be stored in the freezer, wrapped in a clean cloth.

Belarusian way

Belarusians are also big fans of salsa. They have their own national recipe salting at home. You can make very tasty bacon using this Belarusian recipe.

Required special mixture seasoning To prepare it, you need to mix 1 teaspoon of sugar, 2 tbsp. tablespoons of coarse salt, add 1 teaspoon each of cumin and cardamom, pepper and season with bay leaf.

The prepared pieces of lard are rubbed well with garlic and then with the resulting mixture of seasonings. Place the workpieces in glassware, cover it with a dark cloth, move it to a dark, cool place for about 5 days. The pieces should be turned over periodically to avoid spoilage of the product.

After 5 days, the bacon will be salted. It should be refrigerated for another 7 days. You should continue turning the bars at least once every 3 days.

Express salting method

It happens that you need a salty snack right now, there is no time to wait three days until everything is completely salted. For this purpose we have come up with several quick recipes salting:

Dry pickling

This method is great if you plan to salt pieces of lard. big size. You can place the processed pieces either in a jar or in any other container. suitable size. The bottom of the dish is covered with coarse salt. If desired, you can additionally sprinkle the lard with dry herbs, this will give it piquancy and aroma. The shmats, rubbed with salt and powdered with seasoning, are placed in a container. Everything is additionally salted on top.

The covered container is kept cool for a week. Before storing, remove any remaining salt with the blunt side of a knife. The product can be stored indefinitely in the freezer. It is advisable to wrap each piece of such bacon separately in a dry cloth.

There are many step-by-step recipes for salting lard at home. Having tried several, it’s easy to find your favorite recipe and use it constantly, surprising your friends and relatives with tender, melt-in-your-mouth lard.

Attention, TODAY only!

It is in vain that lard is spoken of as the national pride of Ukrainians. It is adored in many other countries, including Russia, etc. After all, many owe their good health, incomparable feasts, and irreplaceable snacks to the invaluable properties of this ubiquitous product.

Once upon a time, only self-sufficient people allowed themselves the best parts of the pork carcass. And lard was considered the lot of poor people. Meanwhile, it was this that supplied the working people with the energy and health that helped them do so much sometimes overwhelming work. As history tells us, lard was fed to legionnaires in ancient times, and this was the order of Emperor Justinian. By the way, they say that if there had been no lard on Columbus’s ship, the sailors, having gone wild from one fish, simply would not have reached the New World.

In a word, armed with such pleasant facts, let's go to the kitchen and properly prepare lard that will nourish us the most useful substances and will give a lot of strength and energy, if we, of course, observe the measure! After all, we will be dealing with “long-lasting calories.”

What do you need to properly salt lard?

Lard – 1 kg
Salt - how much lard will take
Red and black pepper - optional
Spices for lard - optional
Garlic – 3-4 cloves
Bay leaf – 6-7 pcs.

How to cook salted lard very tasty using the dry method - step-by-step instructions with photos

Of course, choice plays an important role in this matter. After all, having bought the “wrong lard”, we will then get a tasteless product. Fortunately, there is always a choice, and you can discuss all the details with the seller. Making lard with your own hands is easy. You can boil, smoke, fry, stew, etc. But today we will learn how to properly salt lard at home. Let's start by cutting off an even piece so that the salting is even.

Step 1. Prepare the lard, trim off the unnecessary

If you made the right choice of raw lard, the skin of the piece will appear burnt. A good owner, taking lard to market, knows that the pig carcass must be singed after slaughter. Another question is what. If it is straw, then this will be a simply chic option. Well, since the skin was dirty, as people say, the piece of lard must not only be washed, but also thoroughly cleaned of this soot.

Step 2. Wash and remove carbon deposits from the skin

An excellent option for salting lard is just salt and nothing more. What could be better than natural taste! This is especially important for those who are allergic to these types of products, or those who have contraindications against spices and anything spicy or specific. Therefore, pour salt into a bowl or on a cutting board, and carefully roll each piece in salt. Even slightly, as if pushing in, so that there is not a single piece of fat that is not covered with salt.

Step 3. Carefully roll the pieces of lard into the salt.

If you are a fan of garlic and can’t imagine lard without it, let’s stuff the sides of pieces of lard. Let's take the garlic that is larger and juicier, and not the stale one. Peel it and cut it into thick slices. Let's leave it in a bowl for now. Then, when the lard is ready, cutting into pieces, you will understand why you need to put large slices.

Step 4. Peel and chop the garlic

So, we, accustomed to modern pickles seasoned with incredible spices, will want something else to prepare delicious lard. So let's choose what we like. There will be several pieces in this recipe, which means we will take several spices in which we will roll the pieces of lard. What to choose? There are several variations. Let's say ground red and black pepper. There are spices specifically for lard. You can crumble bay leaves and peppercorns - this is even more interesting. In a word, it's up to you to choose. One hundred percent, you will like both, and everything else! As they say, lard cannot be spoiled by anything. Pour the spices you have chosen into different bowls and roll each piece separately in them, as before in salt. And then, having made deep cuts on the sides, stuff it with garlic.

Step 5. Stuff the pieces of lard with garlic

Now what? All we have to do is choose the place in which the lard will “ripen”. There are several options. But, apparently, city residents have the most convenient and preferred ones. The first is to leave the pieces in a bowl. In this case, you need to cover it with a towel and place it somewhere higher, in a dry place, say, on the refrigerator. Let it stand here for at least three days. That is, if today is Tuesday, then the cutting can be done on Friday. But people who are more careful do this even after a couple of weeks. Yes, and don’t forget to top the pieces of lard with bay leaves.

Step 6. Leave to salt in a bowl for 3 days.

There is another generally accepted pleasant and super convenient practice of salting lard. Take food-grade polyethylene and wrap pieces of lard in it. What's next? Let's put them in the freezer and don't look at them for a few days. Some people advise starting to eat it even after a couple of weeks. But in the north they eat stroganina. We can taste this yummy in a week.

Step 7. Wrap the lard in food grade polyethylene and put it in the refrigerator

There are also people who, already on the third day, cut and quickly put this piece of treasured delicacy on a piece of bread, preferably black. Oh, and delicious! And how useful it is... But despite this, everyone should look at the circumstances. Even after three days, the lard may not be salted. Therefore, we will be more careful!