To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.
Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.
Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.
After purchasing, the lard should be washed running water, dry well with a towel and begin the cooking process.
What to salt lard with
With salt, garlic, bay leaf, caraway seeds, dill seeds and even onion skins and sugar.
When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.
How to pickle lard
At home, lard can be salted in three main ways:
By the way, no matter what method you choose, you will need to store the finished lard in the freezer.
- 1 kg of lard;
- 200 g salt;
- 20 g ground black pepper;
- ½ head of garlic.
Preparation
Cut the lard into cubes 4–5 cm wide.
Make cross cuts in each block. The depth is slightly more than the middle of the piece.
Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.
Sprinkle pepper on top. If desired, you can use a mixture of red and black.
And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.
Transfer the lard into a container and refrigerate for 3-4 days.
The lard is ready. It tastes best with black bread.
For further storage scrape off or rinse off excess salt, wrap the lard in a cloth, put it in a bag, and then put it in the freezer.
mag.relax.ua
- 2 kg of lard;
- 5 glasses of water;
- 200 g salt;
- 1 head of garlic;
- 4 bay leaves;
- peppercorns and other spices - to taste.
Preparation
Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. Optimal thickness piece - 5 cm.
Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.
Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.
Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.
After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.
toptuha.com
- 1 liter of water;
- 2 handfuls of onion peels;
- 3 bay leaves;
- 200 g salt;
- 2 tablespoons sugar;
- 1 kg of lard with a layer;
- 4 peas of allspice;
- 3 cloves of garlic;
- paprika, mixture of peppers - to taste.
Preparation
Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.
Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.
Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.
Before serving, keep the lard for room temperature 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.
Salo- a product that has been eaten for centuries different peoples. For the Slavs, it has always been considered a symbol of prosperity in the family, so even now there are quite a few people among us who, with its help, do not restore strength and energy in the body, and for Ukrainians it is also a kind of brand. Since childhood, I remember the feasts of our large family, during which salted or salted lard was always present on the table. fried, or added to any dish as an ingredient. There is probably no product about which so many stories, anecdotes and songs have been told as about lard.
Nowadays, unlike red and black caviar or toad legs, lard is available to every connoisseur: and ordinary workers factories or banks, and government officials or rural residents. Many people can afford to eat a piece of lard for lunch, regardless of their financial situation and status in society.
In addition to its taste, lard has a lot of essential healthy fatty acids, surpassing even butter. It contains monounsaturated oleic and polyunsaturated fatty acids necessary for every body. Lard is especially valued for the arachidonic acid it contains, which is responsible for cholesterol metabolism and the production of hormones.
Recipe for salting lard in brine.
My family and I love lard with a cut of meat called undercut. As for me, it is softer and tastier than solid, but this does not mean that you cannot choose some other part for preparing this recipe. When you come to the market or store, choose the one you like and feel free to buy it. The main thing is that it is not knur, which has an unpleasant odor.
Ingredients for salting lard in brine:
- Pork lard (undercuts are excellent) - 1 kg;
- Water (preferably boiled and chilled) - 1 liter;
- Rock salt - 6-7 tablespoons;
- Garlic, peeled - 5-7 cloves;
- Bay leaf - 5-6 pieces;
- Black and/or colored peppercorns - 6-8 pieces;
- Allspice - 4-5 pcs;
- If desired, at the end the lard can be spread with any seasoning.
Additional materials:
- Glass jar or other container, such as a saucepan;
- A saucepan for boiling brine;
- Paper napkins or towels;
- Foil;
- Cutting board.
With ingredients and additional materials figured it out, so now let's start salting lard in brine.
1. First of all, you need to pour 1 liter of water into a pan and put it on gas.
2. Now add 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the heat. Place the pan in a place to cool.
3. Now let's start cutting the lard. I had one piece of lard, which I cut into 3 pieces, the length of which easily fit in the jar. If you use another container for salting, then cut the lard so that it fits completely into your container, and you can press it on top with something, for example, a plate (put it under pressure).
Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After this, you need to rinse 5-6 dried bay leaves (you never know what kind of dust there might be) and break them into small pieces.
4. Place garlic on the lard, and if desired, you can place it inside, after making small cuts for this.
5. Place the lard in a jar or container in which it will be salted. If it is a bowl or pan, then the lard must be pressed down so that it is completely covered with brine. To do this, you can use a plate with a jar or bottle of water on top.
Evenly distribute pieces of bay leaves between the pieces of lard and add allspice and hot peppercorns.
6. When the brine, which we have set to cool, reaches approximately 30-40 0 C, pour the lard into it.
7. Now, if the lard is salted in a bowl or pan, set pressure; if in a jar, then simply cover with a lid, but do not close it completely. In this form it must be left for 1-2 days. dark place at room temperature. Then, still keeping the lid on, put the lard in the refrigerator for a couple of days, but not in the freezer.
8. After salting, remove the lard from the refrigerator. Then you need to remove it from the jar (pan or bowl) and blot it with paper napkins to remove excess moisture.
9. Now, if desired, the lard can be grated with any seasoning or left as is. For example, I grated two pieces (my seasoning is green), but not the third. Also, for the convenience of cutting lard before serving, each large part of it can be cut into smaller pieces. Then wrap all the lard in foil.
10. Place all the lard wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.
Salted lard is a product that many people love. Each housewife has her own secret for salting it, but in Lately Salting lard in brine is gaining popularity. This method is not at all complicated, and the result is excellent: gentle, delicious lard, which you will definitely like.
My mother-in-law told me how to properly salt lard in brine. When I once mentioned in a conversation that I would like to try this method, she assured me that she knew the most delicious recipe salting lard in brine - this is exactly how her mother and grandmother prepared it. You understand that I had no choice but to use it.
And I was very pleased, so now I also make lard in brine in a jar - my mother-in-law’s recipe is simple and successful, I really like it. I shared this method with my friends - and they also cook now salted lard. If you are also interested in how to deliciously pickle lard in brine, I invite you to my kitchen - I will tell you everything in detail and step by step.
Ingredients:
- 0.5 kg of fresh lard;
- 4-5 tablespoons of salt;
- 5-6 cloves of garlic;
- 4-5 peas of allspice;
- 6-10 black peppercorns;
- 3 small bay leaves;
- 0.6 liters of water.
How to deliciously pickle lard in brine:
First of all, a few words about the lard that we will salt in brine. We buy lard only at the market, where you can make sure whether it is soft, whether the skin is hard, you can smell it - whether it is unpleasant odor. We choose lard that is not very thick (after all, thick lard simply will not fit into the neck of the jar). It is best to buy lard with a layer of meat, from a young pig - it is thinner and its skin is more tender.
Lard for salting must be fresh: previously frozen lard will be hard after salting. Choosing lard white, with a pinkish tint, with pleasant aroma. If a piece of lard has reddish streaks (with blood), first soak it for several hours in cold water, keeping the lard in the refrigerator for this time.
We wash the lard cold water and lay it out on a paper towel to remove excess moisture (if the lard was pre-soaked, just dry it). Then cut the lard into oblong pieces of such a size that it is convenient to put them in and take them out of the jar.
We thoroughly wash the pickling jar with soda; there is no need to sterilize it. For 0.5 kg of lard, a 1-liter jar is enough. We place the pieces of lard vertically in the jar, so that around each piece there is free space for the brine, otherwise the lard will not be salted.
Peel the garlic and wash it. We cut large cloves lengthwise into 2-3 pieces (if the cloves are small, take more of them - 7-10 pieces). Place garlic between pieces of lard, Bay leaf and pepper. We also put garlic and pepper on top.
Now very important point— how to make brine for lard.. Bring the water to a boil, add salt and boil for a couple of minutes until the crystals are completely dissolved. Set the pan with the brine aside to cool. We will use the brine when it has cooled to about 40 degrees C. Fill the lard in the jar with warm brine, cover the jar with a lid and leave at room temperature for 4-5 hours.
Then we put the jar of lard in the refrigerator. On the 3rd day we start tasting lard. If it is not salted enough, leave it in the refrigerator for another day, but if the lard is ready, remove it from the jar and dry it with a paper towel.
Now you know how to salt lard in brine. Isn't it simple?
There are a great many ways to prepare lard. It can be smoked, boiled in onion skins, fried over coals, baked in a sleeve, salted in a brine, pickled or coated with a garlic-pepper mixture. Lard in brine is especially tender, aromatic and moderately salty, the most delicious recipe for which, in addition to salt and sugar, includes spices and dry herbs.
Secrets of choosing lard
- When buying bacon at the market, feel free to smell the piece you like. High-quality lard should have a subtle smell of smoke from the straw that was used to lubricate the pork carcass.
- Visual inspection: first-class lard should have a dense, but not gristly, consistency and a well-fitting, soft skin, without scorching or stubble. The color of a good product is snow-white or with a pinkish tint.
- Beautiful looking pieces with big amount It is better not to buy thick meat veins, as this will result in cold pickling the lard will turn out “rubbery”. Lard with layers is ideal for smoking or boiling in onion skins.
Recipe for cooking lard in cold spicy brine
Ingredients:
- lard with a small amount of meat layers - 1 kg
- water – 1 l
- bay leaf – 4 pcs.
- rosemary – 1 pinch
- oregano – 1/2 tsp.
- basil – 1 tsp.
- allspice and black pepper – 7 peas each
- juniper berries – 5-6 pcs.
- garlic – 5 cloves
- salt – 100 g.
Preparation
- Dissolve in hot water salt, boil the brine for 10 minutes. Then add crushed peppercorns, dry herbs and bay leaves broken into small pieces. Add crushed juniper berries and turn off heat.
- Cover the brine with a lid and leave it to cool in a cool room.
- Start preparing the lard. Scrape the surface of the bacon with a dull knife blade, especially the skin. If the lard is stained with blood, rinse it under cold water and dry with paper towels.
- Cut into long strips 6-7 cm wide or into cubes with the same size edges.
- Peel and coarsely chop the garlic.
- Place lard mixed with chopped garlic in a steam-sterilized three liter jar. Fill it with cooled spicy brine, tie a canvas cloth around the neck of the jar and place it in the cellar or refrigerator for 5-7 days.
- At the end of salting, remove the lard sticks from the jar, dry them, roll them in a mixture of peppers and herbs. Wrap the finished product in parchment and put it in the refrigerator.
Recipe for cooking lard in hot brine
Ingredients:
- lard – 1-1.2 kg
- water – 7 glasses
- salt – 8 tbsp. l.
- cloves – 5 buds
- bay leaf – 4 pcs.
- ground chili pepper – 1 tsp.
- whole black and allspice – 8-10 peas each
- ground paprika – 3 tsp.
- garlic – 12 cloves.
Preparation
Recipe for salting lard in brine
Lard prepared in this way is excellently stored, does not spoil for a long time and preserves taste qualities.
Ingredients:
- thick bacon without meat streaks weighing about 2 kg
- water – 1 l
- coarse, non-iodized salt – 1 cup
- bay leaf – 5 pcs.
- black peppercorns – 1 tsp. no slide.
Preparation
- Boil concentrated brine (brine) from salt and water and cool it.
- Cut the lard, thoroughly cleaned on all sides, into 5x10 cm bars.
- Adding peppercorns and bay leaves between the layers, place the pieces of lard in a three-liter jar without pressing.
- Pour the cooled brine into the jar, cover with a saucer and leave at room temperature for a week. Then put the jar in the refrigerator for storage.
The price of salted and fresh lard has a huge difference, and it is many times higher than the cost of a pack of salt.
Yes, yes, after all, salt is the main ingredient, and spices are a matter of taste, and in any kitchen they will always be found.
Let's save money and salt the lard ourselves!
It’s so simple and there are so many wonderful recipes!
Salting lard at home - general principles
The taste and quality of salted lard directly depend on the product. It is better not to use lard that is too thick or too thin. But layers and pieces of meat are welcome! They make it not only beautiful, but also incredibly tasty.
What methods of salting exist:
In brine;
Hot.
The fastest way is to cook bacon. And after an hour you can eat it, but often leave it in the broth until it cools completely. Cold wet and dry pickling requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.
Only coarse salt is suitable. You can use sea water. The most common spices used in lard are pepper, cumin, and bay leaves. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. It’s better to take one piece at a time to make it easier to use and get the right amount at once.
Recipe 1: How to salt lard at home using the dry method
A simple way to salt lard at home. Doesn't require much time, much less attention. Before use, you only need to scrape off the layer of salt with a knife. Can be washed and dried.
Ingredients
About a kilogram of lard;
Black pepper;
1 kg salt.
You can use any seasonings or special mixtures spices for pickling.
Preparation
1. Prepare lard. We clean the skin, wash it, and wipe it dry. Cut into equal pieces. The size does not matter; you can salt it in one layer. But it’s more convenient to immediately cut into rectangles “at a time.”
2. Mix coarse salt with pepper and other spices, roll in pieces of lard on all sides, including the skin.
3. Pour a layer of salt about half a centimeter onto the bottom of the pan.
4. Lay out the pieces of lard, not very tightly to each other, leaving small gaps. Sprinkle with salt and spices, you can add a couple of laurel leaves.
5. Spread the second layer of lard, sprinkle the remaining salt on top, cover and keep warm for a day. Then we put it in the refrigerator for another 5 days. Possible in nice basement.
6. Ready lard is well preserved in a cold place. But you can seal it tightly and put it in the freezer, thereby extending the shelf life several times.
Recipe 2: How to salt lard at home in brine (brine)
A quick and easy way that many housewives salt lard at home. It is advisable to take for brine sea salt, but you can also use regular coarse grinding. This recipe makes lard with layers especially tasty.
Ingredients
800 grams of water;
A kilogram of lard;
1 cup sea or regular salt;
3 cloves of garlic;
2 laurel leaves;
Peppercorns and other seasonings are also possible.
Preparation
1. Cut the washed and dried lard into pieces of 4-5 centimeters.
2. Dissolve the salt and mix vigorously. There should be no grains left. Throw in spices and chopped garlic cloves.
3. Place pieces of lard in a jar and fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.
Recipe 3: How to salt lard at home with garlic and pepper
Lard is salted at home in different ways, but most often the product is generously flavored with pepper and garlic, as they perfectly highlight its taste. In villages they use boxes and barrels for cooking, but we will make it simpler.
Ingredients
Black pepper.
Preparation
1. Cut the lard into arbitrary pieces, first wash it and dry it with towels.
2. Peel the garlic. Any quantity. Cut the cloves lengthwise into four pieces.
3. Make slits in the lard with a knife and stuff with garlic.
4. Mix salt with black pepper and rub the pieces. We don't skimp on the salt.
5. Place the stuffed pieces into a bag and sprinkle more salt on top, let there be more.
6. Now put the bag in a bowl or pan, keep it warm for one day, and then another five in the refrigerator. That's all!
Recipe 4: How to salt lard at home with onion skins
A method of hot salting of lard, which not only allows you to quickly obtain a product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale. We take the husk from onions.
Ingredients
Lard 1.5 kg;
Salt 7 tablespoons;
Water liter;
2 handfuls of husks;
Garlic and pepper.
Preparation
1. The husks need to be washed, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain the inside.
2. Cut the lard into pieces with a side of 5 cm, the length can be made longer.
3. Throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.
4. Remove from heat and leave for 12 hours.
5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.
6. Wrap each piece in cling film or foil and put it in the freezer. But you can eat it right away, it just sits well in the chamber for several months and doesn’t lose its taste at all.
Recipe 5: How to salt lard at home with hot brine
This recipe makes very tasty brisket, which contains a large number of layers of meat. It takes about four days to prepare, then the lard is stored in the freezer.
Ingredients
0.8 kg of lard;
7 tablespoons of salt;
Liter of water;
5 peppercorns;
2 cloves;
A little garlic.
To grate the pieces you will need pepper, garlic, horseradish and any seasonings. We select at our discretion. But you don’t have to rub anything at all.
Preparation
1. Cut the lard into 3-4 pieces. Wash and dry.
2. Cook the brine with the spices listed in the recipe. You can remove or add something. We make it to your taste, but do not change the amount of salt. Let the brine simmer for two minutes.
3. Pour boiling water over the lard, place a plate on top so that it does not float, and leave until completely cooled at room temperature.
4. Then put it in the refrigerator for three days. To prevent the aroma from spreading to other foods, you can cover it with a lid or cover it with cling film.
5. Take out the pieces and wipe off the brine with paper napkins. You can simply dry it on the table, laying it out on paper.
6. Then rub with chopped garlic and spices, wrap in foil and store in the freezer.
Recipe 6: How to salt lard at home for smoking
Smoked lard is incredibly tasty. But before the procedure, it is very important to prepare the product correctly, namely salt.
Ingredients
1.5 kg of lard;
200 grams of salt;
2 laurel leaves;
Ground pepper;
3 cloves of garlic;
1 tsp. dry mustard.
Preparation
1. Count the garlic and cut into pieces.
2. Rub the lard with salt and pepper and transfer to a container. Cover with garlic cloves and sprinkle all the salt on top.
3. Throw in a bay leaf and add mustard.
4. Pour boiling water over it. The water should barely cover the bacon.
5. Leave until cool, then put in the refrigerator for three days. Lard salted according to this recipe can not only be smoked, but also eaten salted.
Recipe 7: How to salt lard at home with sugar
This is a Belarusian recipe according to which you can salt absolutely any bacon. The pieces turn out delicious with or without layers.
Ingredients
3 tablespoons of salt;
0.7 kg of lard;
0.5 tablespoons of cumin seeds;
1 spoon of sugar;
0.5 tsp. cardamom;
1 laurel leaf;
head of garlic
Pepper to taste.
Preparation
1. Pass the peeled garlic cloves through a press.
2. Wash the pieces of bacon and cut into long, but not wide, cubes. It is enough to leave a width of 2-3 centimeters.
3. Rub the pieces with chopped garlic.
4. Combine all the spices together, add a bay leaf, which needs to be finely broken.
5. After garlic, wipe the pieces with the prepared seasoning, transfer to a glass container and put in a cool place.
6. Turn the pieces over to the other side every day. Just 4 times so that the bars lie on each side and on the fifth day you can take a sample!
Don't be afraid to over-salt the lard! This is a unique product that absorbs only the right amount of salt. And excess spices from the surface of the pieces can always be cleaned or washed off.
For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides and back of the carcass are ideal.
It is better to rub lard that is already prepared and intended for consumption with garlic. During storage and especially freezing, the aroma is lost and the taste becomes less pronounced.
To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of spoons of sugar to the water, it will only make the product taste better.
To cut lard beautifully, neatly and thinly, you need to keep it in the freezer. It will not harden completely and will give in easily to a knife.
The meat layers of the prepared lard become darker. If they remain pink, then you need to wait some more. If there is not enough salt on the pieces, you can always add more. But it’s better to immediately make the brine concentrated.