home All hormones How to salt lard in brine? The best recipes for salting lard and original dishes made from it. Lard in a jar - the most delicious recipe in brine

How to salt lard in brine? The best recipes for salting lard and original dishes made from it. Lard in a jar - the most delicious recipe in brine

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 the “labor force” in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of Emperor Justinian so that the legionnaires would have a lot of strength and energy. One of the most interesting facts about lard is 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 an extremely healthy product, rich in many valuable fatty acids involved in cell 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 the negative consequences of 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 anyone whose lifestyle involves physical activity 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 big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:

It is better to choose lard with skin (by the way, the healthiest ones are exactly 2.5 cm of lard under the skin);
The lard should be homogeneous, elastic, dense, the best way to check is to pierce it 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 cook lard with streaks of meat; if salted 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 better salting of lard, you can put pressure on top. Another trick - don’t be afraid to sprinkle the lard with a lot of 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 for “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 of 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 the onion skins, then rinse them with running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can stay in the refrigerator for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.

The resulting lard is very tasty - piquant and spicy, great for main courses, as well as for vodka.

Delicious lard

Ingredients:

600 g lard (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Preparation:

Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of lard in this mixture (I cut them into small pieces, about 3x8 cm).
Place in jars and refrigerate for 3 weeks.

Everything is very delicious!

Baked lard

For the recipe you will need:

Lard or cuttings – 1 kg
- pepper (peas) – 10 pcs.
- coriander (peas) – 10 pcs.
- bay leaf – 5 pcs.
- garlic – 1-2 heads.

Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Lard "Damskoye" - unusually tender

There are many ways to salt lard. What especially stands out among them is the “ladies’ salt” in brine - the salsa turns out tender, tasty and can be stored for quite 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 making a quick lard pate, 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 lard.

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 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. I took lard 3 cm thick. I always take thin lard, the fat cells in it do not yet need support from the connective tissue reinforcement - there are no veins or fibers in it, which sometimes interfere with biting and get stuck in the teeth. the lard was bright white with a subtle pink tint.
Make slits in the layer and insert chopped garlic into them

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

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

Lard baked in foil

We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the strength of the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the lard from the brine and let it drain. Wrap each piece in foil and place it on a baking sheet, skin side down. Bake the lard in 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 paste.

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

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

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

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

Such lard is stored only in a cold place. You can then put it in a glass jar and close it with a lid. Or wrap in foil or parchment paper.

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

Lard in the oven

Ingredients:

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

Cooking method:

Wash the lard and dry it.

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

Sprinkle with pepper.

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

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

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

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

Elnova Oksana

Salo in Belarusian

Ingredients:

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

Cooking method:

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

Smoked lard in the oven

Ingredients:

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

Cooking method:

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

Lard in a jar

Ingredients:

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

Cooking method:

Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and 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. Place the lard in a 3-liter jar or enamel pan and add brine. Add the garlic cloves crushed in a garlic press to the jar. Close the lid, making sure that all the lard is immersed in the liquid and put it in the refrigerator for 4-5 days.

Lard in brine

Recipe Ingredients

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

We cut the lard into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers, standing up!), there is no need to fill the jars tightly. In a 1.5 liter jar you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.

Cook brine.

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

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

How to prepare aromatic lard

Ingredients for 10 servings:

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

Cooking method:

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

Lard in onion skins

The product prepared in this way looks similar to smoked lard, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion peels and spices. The finished lard is cooled well, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard 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

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. There are various ways to prepare lard in Ukrainian, but 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 with a 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 excellent for sandwiches and will become a real delicacy, both on a regular dinner table and at a holiday feast.

How to salt lard with garlic?

Ingredients:

Salo - who likes what?
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf

Preparation:

Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.

Cut the garlic cloves into slices, mix salt with ground pepper and peas.

Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.

Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place a press on top

Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.

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.
It is better not to buy beautiful-looking pieces with a lot of thick meat veins, since cold salting will result in the lard turning 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 salt in hot water and 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.

Lard prepared in this way is excellently stored, does not spoil for a long time and retains its taste.

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:

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:

Preparation:

Cook the brine, season with spices, add garlic at the end. Cool down.
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:

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.

Salted lard is a satisfying and incredibly nutritious snack that saturates the body with healthy fats, and homemade lard is doubly tasty and healthy. One of the ways to prepare lard is to salt it in brine, which allows you to obtain a product with a delicate consistency and excellent taste. Even a novice housewife can cope with this task, since lard in brine is prepared very simply and quickly. In addition, making your own lard will cost you much less than store-bought lard, so let’s cook together, save money and, of course, enjoy the great taste!

The taste of the final product is primarily influenced by the quality of the lard. So, how to choose the right lard for salting? First of all, you should pay attention to the color of the lard - it should be white or pale pink. It is better to avoid lard with a gray or yellowish tint - this color usually occurs in a product that is not the first fresh. The lard skin should be soft, thin and clean without hairs or any stains. In this case, it is recommended to choose lard from a young pig - it has a soft skin and the required thickness. Meat streaks in the lard, if any, should be thin. Good lard should not have any foreign odors (only a fresh, sweetish smell), and when pressed on with a finger, the dents should remain. It is best to take lard from the back rather than from the belly - it is less fatty and softer. And, of course, beware of running into boar fat. To avoid this annoying mistake, ask the seller to cut off a piece of lard and set it on fire with matches or a lighter - boar lard will immediately make itself known with a characteristic unpleasant odor.

So, we’ve chosen the lard, what next? To cook lard in brine, you will need a minimum of simple ingredients - water, salt and spices. Only coarse salt should be used - table or sea salt (but not iodized!) - and black peppercorns, allspice, bay leaves, paprika, cumin and, of course, aromatic garlic are excellent as spices. To prepare brine, on average, take from 100 to 200 g of salt per 1 liter of water. The brine is brought to a boil with constant stirring until the salt dissolves, after which it cools - the lard is poured with this brine. You can add onion peels to the brine during cooking, which will give the lard an appetizing golden color. Lard in brine can be prepared in a hot way, when the product is boiled for some time in a boiling liquid, or in a cold way, when the lard is poured with prepared brine.

As for containers suitable for pickling, it is best if they are glass jars or enamel pots and bowls. But the time during which lard should be kept in brine is determined by each cook independently - some believe that 3-5 days will be enough, while others are sure that pickling requires about three weeks. When the lard is ready, it must be removed from the brine, dried, rubbed with spices if necessary and put in the freezer.

The recipes we offer will allow you to learn more about the process of preparing lard in brine.

Lard in brine “Homemade”

Ingredients:
500 g lard,
8 tablespoons salt,
1 liter of water,
15 peas of allspice,
8 cloves of garlic,
2 bay leaves,
1 teaspoon black peppercorns.

Preparation:
Cut the lard into medium-sized pieces. Chop the garlic and place half of the garlic on the bottom of the salting container. Pour water into a saucepan, bring to a boil and add spices. Remove the pan from the stove, add salt, mix thoroughly and cover with a lid. After 5 minutes, pour brine into the lard so that the liquid completely covers the lard. Cover the container with a lid and leave the lard at room temperature for three days. Remove the lard from the brine, dry with paper towels, wrap in cling film, foil or place in a plastic bag and store in the freezer.

Hot lard in brine

Ingredients:
700-800 g lard.
For the brine:
7 tablespoons salt,
1.5 liters of water,
10 peas of allspice,
8 cloves of garlic,
5 bay leaves,
5 buds of cloves.
For grating lard:
3-4 teaspoons salt,
2 teaspoons paprika,
2 teaspoons mixed peppers or ground black pepper,
6 cloves of garlic.

Preparation:
Cut the lard into 3 pieces and place in a container. Prepare the brine by adding spices and chopped garlic to boiling water. Cook for about 2-3 minutes, then pour hot brine over the lard and cover with an inverted plate. When the brine has cooled, place the container with lard in the refrigerator for 3 days. After this, remove the lard from the brine and dry with paper towels. Mix chopped garlic, paprika, pepper and salt and grate the lard with the resulting mixture. Wrap each piece of lard in foil or plastic wrap and place in the freezer.

Lard in honey brine

Ingredients:
1.5 kg of lard,
1/2 cup salt,
1 liter of water,
3 tablespoons of honey (preferably linden or herbal honey),

5 peas of allspice,
5 bay leaves.

Preparation:
Pour water into a saucepan, add salt and spices. Bring to a boil and cook for 3 to 5 minutes. Remove the marinade from the stove and add honey. Stir and let steep for 5 minutes, covered. Place the lard cut into pieces into a pickling container and pour in the prepared brine. Cover the container with a lid and leave for 1 hour - after which the lard is ready for use.

Lard in onion skins

Ingredients:
800 g lard,
1 glass of salt,
1.5 liters of water,
15 g onion peels (from about seven onions),
5 cloves of garlic,
5 bay leaves,
5 peas of allspice,
a mixture of coarse peppers to taste.

Preparation:
Pour salt into a saucepan and add water. Bring to a boil, stirring, and add onion skins. Cook for 10 minutes, then put the lard cut into pieces into the pan. Bring to a boil and cook for 10 minutes. Remove the pan from the stove and leave the lard in the brine until it cools. After this, dry the lard with paper towels and make cuts in it using a knife. Combine crushed bay leaves, pepper mixture, crushed allspice corns, and finely chopped garlic in a small bowl. Rub the lard with spices, trying to fill the cuts. Wrap the pieces of lard in foil and put them in the freezer.

Lard in brine with garlic

Ingredients:
1.5 kg of lard,
1.5 heads of garlic,
5 tablespoons of salt,
1 liter of water,
10 peas of allspice,
1 teaspoon black peppercorns,
1/2 teaspoon coriander seeds.

Preparation:
Cut the lard into pieces and make cuts in them with a knife. Insert pieces of garlic into the cuts. Prepare the brine by dissolving the salt in boiling water. Place pieces of lard in a container, alternating with spices and the remaining chopped garlic, and fill with brine. Leave the lard for 2 days at room temperature, then put it in the refrigerator for 2 days.

Salo in brine in Belarusian style with caraway seeds

Ingredients:
1 kg of lard,
200 g salt,
1 liter of water,
5-7 cloves of garlic,
2 bay leaves,
2 tablespoons ground black pepper,
2 tablespoons of cumin.

Preparation:
Prepare brine by dissolving salt in water. The strength of the solution should be checked using an egg or raw potato - with the proper amount of salt they will float to the surface. Bring the solution to a boil, add lard cut into pieces and leave for one day at room temperature. After this, remove the lard from the brine, dry and rub with a mixture of pepper, cumin and chopped bay leaf. Place chopped garlic on top of each piece, wrap the lard in cling film and refrigerate for 7 days.

Lard in brine, prepared with soul and love, will certainly delight you and your loved ones with its wonderful taste! Happy preparations!

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, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

1 kg of lard;
200 g salt;
20 g ground black pepper;
½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

mag.relax.ua

2 kg of lard;
5 glasses of water;
200 g salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

toptuha.com

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 at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.