Is it possible to pour lard with hot brine? The most delicious recipe for lard boiled in brine

Today on our website there is another way, how to salt lard deliciously. We present to your attention - hot salting of lard in brine, it just happens homemade delicacy. Try our recipe hot salted lard, you definitely need to.

Hot salting of lard

5 from 1 reviews

Hot salted lard

Type of dish: Preparations

Cuisine: Russian

Ingredients

Water - 1 l,
lard with layers of meat - 1 kg,
onion peel - 3 handfuls,
Bay leaf- 2 pcs.,
garlic - 7 cloves,
salt - 200 g,
sugar - 2 tbsp. l.,
black pepper - to taste.

Preparation

Add sugar, salt, bay leaf, onion peels (the more, the better) to the water and let it cook.
When the water boils, put clean lard into it and leave to cook for 20-30 minutes.
After this time, remove the pan from the heat and leave the lard to soak in the broth for 8-10 hours.
Then remove the lard from the brine and dry it.
Next, cut the garlic into thin slices, then mix with ground black pepper.
Roll the dried lard well in the resulting mixture, wrap it in foil and put it in the freezer overnight.

Bon appetit!

Hot salted lard

Today on our website there is another way to deliciously pickle lard. We bring to your attention - hot salting of lard in brine, it simply turns out to be a homemade delicacy. Try our recipe for hot salted lard, you will definitely like it. Hot salted lard 5 from 1 reviews Hot salted lard Print Author: Cook Type of dish: Preparations Cuisine: Russian Ingredients Water - 1 l, lard with layers of meat - 1 kg, onion peel - 3 handfuls, bay leaf - 2 pcs., garlic - 7 cloves, salt - 200 g, sugar - 2 tbsp. l., black pepper - to taste. Preparation Add sugar, salt, bay leaf, onion peels to the water...

Few housewives know how to properly salt lard at home. And in vain: salted lard– a product that is not just tasty and satisfying, but also very beneficial for the human body. Although previously this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most beneficial, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And it’s delicious to cook at home with or without spices. You will learn that salting lard at home is not difficult.

Cook traditionally with our recipes Ukrainian dish you can quickly and deliciously. To begin with, you should keep in mind that homemade salted lard has different tastes. And they depend on huge amount factors:

choice of salting option;
selection of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, several useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the lard intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale or was stored under improper conditions.
3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, the product good quality.
4. Smell: cut a piece. The fresh product has no specific odor either outside or inside.

How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. Not only could it be eaten with bread, but also various dishes could be prepared from it. hearty dishes. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

pork lard 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, necessarily coarse -100 g
fresh garlic- 4-5 cloves.

How to dry-salt lard at home - step by step recipe with photo:

If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.

Separately, combine salt and pepper and mix.

Cut the lard into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the cut pieces on all sides in the resulting mixture.

Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.

After a week, the salted pork lard with pepper and garlic is ready. A piece of black bread with salty aromatic lard tastier than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what you need for this.

Attention! To ensure that the lard is well and quickly salted, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, cut it into several smaller pieces.

Cold salting of lard in brine in a jar

This salting option is considered classic and the salting period is 3-4 days.

lard in the amount for one three-liter jar, if packed tightly in pieces;
jar (3 liters);
water – 1 liter;
garlic – 4-5 cloves;
allspice and black pepper (can be ground, or peas);
salt – 6 tablespoons;
laurel – 3 leaves;
a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - recipe with photos step by step:

On a note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

Peel the garlic cloves and cut in half lengthwise. If you took large slices, then cut them into several longitudinal parts. Crush a little with a spoon. Add garlic to the cooled brine and stir.

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

Pour the lard into the jar with completely cooled brine along with the herbs, spices and bay leaves that have settled to the bottom.
Shake the jar and leave it in the room without closing the lid for 2 hours.

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, the correspondingly saltier it will be.

Fully ready homemade lard It will be in brine in a week. Then you can eat it or continue to store it in this form in the refrigerator.

If you don’t like to eat wet lard, just removed from the brine, you can do the following:

take it out of the jar, place it on a paper towel;
After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out incredibly aromatic, strong in consistency, tasty. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 bay leaves;
9 black peppercorns;
4-6 peas of allspice;
onion peel (50 grams is enough).

Step-by-step recipe for salted lard onion skins:

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husk. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For pickling aromatic lard using the hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

On a note! The lard will float in the water; to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the pan on the stove begins to boil, wait 10 minutes and reduce the heat to low. Leave in the hot brine for another 15-20 minutes, then remove from the stove and leave to brew in any cool place for a day.

After the specified time, the fat in onion brine, cooked at home will be ready. The product remains to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For salting you need to prepare following products:

0.5 kilograms of fresh lard;
any spices to your liking (you can purchase seasoning “For salting lard” or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water – 1.2 liters;
salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

Attention! If you use purchased ground spices for pickling, they will be added to the dish last. After filling with brine.

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

Cut the lard into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine and cover with a lid. The lard in the brine should be completely covered.

Place the container in the refrigerator or on the balcony if pickling is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

Can be served as independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as potatoes, any cereals and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

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

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

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

General rules for salting lard at home

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

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

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

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

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

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

1. Homemade recipe for dry salting lard

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

Ingredients:

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

Dry salting of lard according to homemade recipe So:

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

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

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

Ingredients:

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

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

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

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

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

Ingredients:

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

Season lard with garlic and pepper at home like this:

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

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

4. Original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a saturated decoction of the husk onions, in which it becomes soft, beautiful and so aromatic that it can compete with smoked, only not so heavy on the liver.

Ingredients:

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

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

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

For lovers of more pungent taste smoked meats when cooking lard in onion skins, we recommend adding a couple of tablespoons liquid smoke, which will enhance the already appetizing smell of the product.

5. Homemade recipe for salting lard in hot brine

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

Ingredients:

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

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

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

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

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

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

Ingredients:

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

By village recipe Lard for smoking is salted as follows:

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

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

Tallow is the animal fat that is found under the skin. The benefits of this product have long been known. In order for the human body to function normally, it needs fat. In addition, lard is good for bones, joints and skin. Since lard is high in calories, you should eat it in moderation. To enjoy this delicious and simple food, we usually go to the market or to the store. But you won’t find such a variety of pickles there that will suit your taste. Once you learn how to salt lard, this delicacy will live in your refrigerator forever.

Lard can be eaten raw, but to be sure that it is safe enough and does not introduce infection into the body, it is necessary to salt it well. The salting time depends on several factors: the thickness of the piece, the presence of layers of meat. If there is a layer of lard, the salting time increases.

When starting to salt, keep in mind that small, thin pieces are salted much faster!

dry method

Lard is salted using the dry method for two to five days. Perfect time to obtain lightly salted lard - three days. Pieces that have layers of meat are salted for five days.

in brine

The cooking time for lard in brine depends on the cooking method. Lard can be eaten in hot brine within a few days. Keep in cold brine for one to two weeks.

Lard in jars is the most delicious recipe

There are many recipes for such a delicious delicacy as lard. Study and choose recipes that you like. In order for the lard to be aromatic and tasty, its choice must be approached with special attention.

The color of the lard should be pinkish; if the lard has a gray tint, it is not fresh;
You cannot take meat from boars - not castrated boars, it is tough and not tasty, and it also smells like urine;
Belly fat is only suitable for rolls, it is very fatty;
Frozen lard is not suitable for salting; it will turn out tough and not tasty.

A recipe you might like.

Let's start salting: if the meat has red streaks, soak it in cold water overnight. During this time, the blood will drain from the fat. In the morning we take out the lard, wipe it with a clean towel and leave it to dry. While the lard is drying, prepare the jars. Depending on the amount of lard you have, we take liter, two-liter or three-liter ones. Wash jars with baking soda solution. We cut the lard into pieces so that it can be put in a jar. Place the lard in layers, topping the layers with pieces of garlic. First cut the garlic lengthwise into two parts. You can’t compact it tightly; you need the brine to envelop every piece.

Prepare the brine.

To make the brine, boil water, add salt and let it cool to 40 degrees. Pour spices into a jar of lard and pour brine.

Cover with a lid and leave at room temperature until the brine has cooled completely. Next, put it in a cool place or refrigerator. The lard should be salted in about four days. We take the lard out of the brine, dry it and rub it with a mixture of seasonings.

Wrap each piece in waxed paper and store in a cool place.

Delicious lard in brine in a jar recipe

When choosing lard for salting, pay attention to the brand. Its presence means that the lard has passed a sanitary test and can be safely purchased. For salting, choose pieces with small streaks of meat or without them at all. If there is a lot of meat in the piece, it is most likely bacon.

There are different opinions about whether to wash lard before salting or not. Some people believe that if you wash lard, it will not be salted well. If you are of the same opinion, scrape it with a knife from all sides, removing the top layer.

Place a piece of lard in cold water for a day and it will acquire a delicate taste after salting.

If you want to store lard for the winter, you need to sterilize it. To do this, first wash the jars with baking soda, then place them in a pan of water. Suitable for sterilization large saucepan, in which the jars will be completely covered with water. Place the jars in a saucepan on the fire. Sterilization time is 40 minutes.

Recipe for delicious boiled lard

Cooked lard in ancient times was considered the food of poor people. Today it is a delicacy that can be found in an expensive restaurant. Cooked lard can be prepared at home. If you prepare lard correctly, following the recipe, you will surprise your friends and beloved family. In this way, even very thin pieces can be cooked. Lard for this recipe is taken with a layer of meat. In the absence of pieces meat layer, chicken breast is used.

We take plates of lard so that it is convenient to roll them into a roll. Rub with salt and spices. Place carrots, cut into slices, on each piece. chicken breast, garlic. We roll the pieces into a roll and tie them with thread. Heat water in a saucepan. When the water boils, put the rolls in there. The cooking process takes 1-1.5 hours.

When the lard is cooked, take it out of the water and let it cool. You can grate with your favorite spices. Next, keep in a cold place for four hours. Then cut into thin pieces and eat.

Recipe for salting lard quickly and tasty

One of the salting methods is the express method.

Cut the lard into thin pieces.

Rub each piece with salt and a mixture of peppers and turmeric. Next, put the pieces together in a plastic bag and leave them at room temperature for 4 hours. After the time has passed, scrape off the salt a little, place it on a plate, and season with finely chopped garlic. We put it in the refrigerator. After 30 minutes, the lard can be eaten.

Recipe for delicious lard with garlic

Cut the lard into cubes.

We cut each block crosswise.

Rub each piece with salt.

Sprinkle the lard with pepper - black or red.

Cut the garlic in half.

Place garlic in the slits of the lard.

Place in a container and put in the refrigerator.

The lard is ready in four days. In order to preserve lard for the winter, after four days, wash off the salt, wrap it in cotton cloth and in a bag. Place in the freezer.

Recipe for delicious lard in hot brine

Lard, which has small layers of meat, is more suitable for this recipe. You can take the brisket.

Let's start cooking:

Wash the lard and dry it on a towel. We cut it into pieces.

Prepare the brine - add garlic, pepper, bay leaf, cloves to boiling water, leave to boil for a couple of minutes, then remove from heat. Pour the prepared hot brine over the lard pieces.

Cover with a lid and let cool.

After the brine has cooled, put the pan in the refrigerator for four days. After four days, our lard will be salted, we take it out of the brine and dry it on a towel. After drying, rub with a mixture of peppers, salt and garlic.

Wrap it in cling film and put it in the refrigerator for a day.

We take the finished lard out of the refrigerator a day later, cut it and enjoy.

Lard in brine is the most delicious recipe

Brine is a solution of water and salt, very strong, containing a large number of salt. It is prepared like this: Water - five glasses, salt - one glass. Dissolve salt in water and bring to a boil. Then let it cool to room temperature.

We prepare lard in one of the following ways: washing it or scraping it with a knife. (The advantages and disadvantages of these processes are described above). Rub each piece with garlic.

We put the lard into jars without compacting it. Place bay leaves and black pepper between the pieces. Fill the brine with brine. Then cover with a piece of cotton cloth and leave at room temperature for 6 days.

Six days have passed, it’s time to get the lard, cut it and help yourself.

How to dry salt lard

To salt lard in this way, you need to mix all the ingredients with which it will be spread.

5-6 cm is the maximum thickness of lard.

The container for pickling should be non-oxidizing - enamel or glass.

Salt soft lard, how to get soft lard

In order to get soft lard, you must initially approach the selection of the right piece with all seriousness. If you don’t have piglets on your farm, go to the market and choose.

Choose pieces that are cut from the back.
Check for a mark on the leather - this is evidence of a sanitary inspection.
There should be no stubble on the skin.
The soft pink color is evidence of fresh lard.
Pierce the lard with a toothpick; if it goes in easily, the lard will be soft.

When starting the salting process, first soak the lard overnight in water.

We make cuts on the skin lengthwise and crosswise in squares.

You can achieve softness in lard by cooking it until tender. To do this, put pieces of lard, peppercorns, bay leaves and the spices you like in boiling brine. Cook over medium heat until the lard becomes soft. Then take it out of the water, let it cool, and rub it with pepper. We put the pieces in a plastic bag and put them in the freezer. If you want to eat lard, take it out of the freezer and cut it into thin slices.

If you end up with hard lard, you can grind it through a meat grinder with garlic. You can eat lard prepared this way by spreading it on bread. Adding herbs will add piquancy and decorate the pate.

Salt lard in onion peels

To make the lard have a beautiful golden hue and taste like smoked lard, salt the lard in onion peels.

Cook the brine - dissolve the salt in water. The salt should completely dissolve during the heating process. Pre-dry the onion peel and place it in brine. Cook the onion skins for five minutes.

Then add the prepared pieces of lard. Let's remember - the lard is cut into pieces, the size of which is approximately 5 by 10 cm. You can also make cuts in the pieces themselves so that the lard is better salted. Cooking time is about ten minutes. Then remove from the stove and leave in the brine for 15 minutes. Then we take out our pieces and let them dry. While the lard dries, chop the peppercorns, garlic and allspice. Roll the lard in this mixture and wrap it in foil. Next we put it in the freezer and store it there. When the lard freezes, it can be eaten.

How to salt lard for smoking

Let's think about what kind of pan we will marinate in. It is better to do this in glass or enamel dishes. We prepare the lard - wash it thoroughly, then cut it into pieces. The pieces should be long enough to fit in the pan. There are several ways to prepare lard for smoking by salting, as described above. If you chose the dry method, after the salting process, put the lard in the refrigerator for three days. Then remove from the refrigerator and remove extra salt and hang to dry. Drying time is from half a day to a day.

You can use the pickling method in a bag. This recipe is quite simple, it is suitable for beginner cooks. We cut the lard into pieces and place it on a board so that the skin is at the bottom. We make cuts in the lard, where we place the chopped garlic. Then sprinkle the lard generously with salt and place it in a plastic bag. Place skin side down, on top of each other, and sprinkle each layer with salt. We leave the bags of lard at room temperature for two days. Next, put the lard in the refrigerator. We check for readiness - the layers should acquire a darker shade.

You can also prepare lard for smoking using the “wet” method using brine, the recipe for which is described above. In this case, when the brine boils for a couple of minutes, pour the lard into it. We take a flat plate, which should be slightly larger in diameter less pan and cover the lard with brine. We put something heavy on top and put it in a cold place for ten days.

Then we take out the pieces and hang them to dry and dry for a day.

You can choose the method of salting in brine. When the lard is ready, we also hang it up to dry.

Video salting lard at home

As they say, everything ingenious is simple. Without spending extra money, lovers of such a delicacy as lard can prepare it at home. Its cost will be much lower than that bought in a store. In addition, the presence of many recipes makes it possible to prepare lard with different flavor notes. Let's cook and enjoy!

Fried potatoes, vegetable salad and lard - what could be tastier? Just choose a good one delicious lard It does not always work. To be sure of the quality of the product, it is better to prepare it yourself. So, hot salting of lard in brine.

Why do many housewives prefer the hot method of salting lard? Probably because it is the simplest cooking method delicious snacks. In addition, the whole process will not take much of your time. The recipe indicates the amount of salt that needs to be added per 1 kg of lard. You can adjust it depending on the weight of the product. It is advisable to buy a ready-made seasoning intended for salting lard, but it can be safely replaced with other spices. So, perfect combination The flavors will be coriander, bay leaves, ground red and black pepper.

Compound:

1 kg of fresh lard;
5 tbsp. l. table salt;
3-4 garlic cloves;
seasoning mixture

Preparation:

Cut fresh lard into medium-sized pieces and place them in a deep saucepan.
Pour in filtered water to cover the lard by 2 cm and bring the liquid to a boil.
Reduce the burner level and cook the lard for 3-4 minutes.
Then remove the pan from the stove, add the specified amount of salt and mix well until it is completely dissolved.
Cover the saucepan with a lid and place in a cool place. Leave the lard to saturate with salt for 12 hours.
After the specified time, the lard should be removed and dried with kitchen paper towels.
We clean and chop the garlic cloves using a press.
Combine the seasoning mixture with garlic juice and stir.
Generously rub the lard with the resulting mixture, wrap it in food foil and put it in the refrigerator for a couple of hours.
Salo can be served!

Salting lard in brine using a hot method in a jar will allow you to a quick fix cook universal snack, which will appeal to any gourmet. The main thing is to choose good fresh lard with a meat layer.

Compound:

1 kg of fresh lard;
1 liter of purified water;
100 g table salt;
3-4 garlic cloves;
10 black peppercorns;
3-4 bay leaves;
spice mixture.

Preparation:

Hot salting of lard at home can be done not only using brine. We are offering to you unusual recipe preparing a delicious snack in the oven. Believe me: even the most picky gourmets will appreciate this dish. Just choose lard with a good layer of meat.

Compound:

1 kg of fresh lard;
100 g table salt;
3-4 garlic cloves;
ground black pepper.

Preparation:

Salted lard is a flavorful and delicious appetizer that can be served on both the festive and everyday tables. There are many ways to salt lard at home. So, it turns out very tasty and beautiful in onion peels. We hope that our recipes will be useful to you. Cook with pleasure and bon appetit!