Homemade lard recipe in brine. How to salt lard at home: recipe in hot brine “Golden Lard”

Exists great amount national recipes, but lard in brine is almost more valued than others. No wonder! After all, such a product turns out amazingly tasty and juicy. This method allows it to be salted just perfectly, and the addition of the simplest and most common spices gives the appetizer a spicy note and makes it very, very fragrant. By cutting brined lard into slices, you can make a nutritious and appetizing sandwich with a piece of bread. It turns out to be such a simple and incredibly attractive in its simplicity snack that is very satisfying! Just try it!

Ingredients

To prepare this meat snack necessary following products from the list below:

• lard – 400 g;
• salt – 1 tbsp. l.;
• garlic – 4 cloves;
• water – 1 tbsp.;
• Bay leaf- 3 pcs.;
• allspice – 1 pea;
• black pepper – 7 peas.

On a note! Make the brine more flavorful pink pepper. To do this, additionally take only 5 peas of this spice.

How to deliciously pickle lard in brine

The process of salting lard in this way usually does not cause difficulties. If you try to make a snack using this recipe, you will probably make it again. After all, the product turns out very tasty and retains its fresh appearance for a long time.

1. First you need to prepare all the ingredients specified in the recipe.

1. Then you need to immediately start preparing the brine so that it has time to cool slightly. To do this, pour water into a small saucepan or ladle. It needs to be put on the stove and brought to the boiling stage. Salt and all types of peppers must be placed in boiling water. You will need to boil the brine for 2 minutes so that the salt crystals dissolve and remove from the stove.

On a note! If you like expressive and rich aromas, you can additionally add a pinch of mustard to the brine.

1. The garlic must be peeled and chopped finely. To achieve the most expressive aroma, first crush the slices with the flat side of a knife and only then cut them.

Note! Garlic can be crushed in the most different ways, but the most important thing is not to use a special press. The product passed through it can acquire bitterness and, accordingly, spoil the taste of the lard itself.

1. Bay leaves need to be chopped. The lard will need to be peeled and cut into pieces of the same (approximately) size. They need to be rolled in chopped bay leaves and garlic.

1. The blanks are sent to a jar (it is optimal to take a 1.5-liter container). The product is poured with brine, which by that time should cool to room temperature. The jar must be closed with a lid. The prepared lard is sent to the refrigerator.

1. As a rule, 3 days are sufficient for the lard to be well salted in brine. It turns out very juicy and aromatic. The finished pieces are removed from the jar and dried with napkins. Then you can cut them into portions and taste them!

Video recipe

The video recipe below will help you properly salt lard in brine:

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

Benefit

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

Methods for salting lard. A few secrets

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

Sponder in onion peel

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

Flavored lard

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

The fastest way to salt lard using the hot method

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

In a slow cooker

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

With mustard and onion skins

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

way in adjika

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

Flavorful appetizer with garlic

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

Sponder in the oven

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

Another express method

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

Lard, as you know, is one of the oldest products with its own history and culture of not only preparation, but also consumption. Him in mandatory supplied to the Roman army under Emperor Justinian, and this was done by law. And we will tell you, using two recipes as an example, how to deliciously pickle lard in brine.

A very tasty recipe for salting lard in brine

Ingredients:

• lard – 0.5 kg;
• water – 1 l.
• salt – 7 tbsp. spoon;
• – 1 branch;
• basil – 1 teaspoon;
• bay leaf – 4 pcs.;
• oregano – 1 teaspoon;
• garlic – 8 cloves;
• allspice – 6 peas;
• pepper – 7 peas.

Preparation

Salting lard always begins with its selection and purchase. To get the most delicious lard in brine, never hesitate to smell the product you purchase. Test the skin, it should tear easily. If the consistency of lard is closer to dense jelly than to the thick piece we are used to, then it is fresh lard, from a freshly slaughtered pig, but you still need to smell it. Such very fresh lard cannot be salted immediately; nothing good will come out; it must be kept in the refrigerator for two to five days. Then the lard must be washed well and preferably scraped off from all sides, do not forget to check the skin for the presence of bristles; if there is any, it must be removed. Then cut the lard into portioned pieces, which will be convenient for you to put in and out of the jar, and then conveniently cut for serving, without cutting this piece into pieces for slicing. Cut some of the garlic into narrow oblong slices, then with a narrow knife, which is shaped closer to a bayonet, make punctures in the pieces of lard and stuff them with garlic. Pour water into a saucepan, add salt, spices (except rosemary), as well as ½ of the remaining garlic, cut into large pieces, and boil for five minutes. Then add the remaining garlic, this time finely chopped, and cook for another minute. Place the lard in a jar, top it with rosemary, tear the sprig into pieces and fill it with cooled but still warm brine. And after three to five days, remove the lard from the brine, dry it and pack each piece separately in parchment paper or food foil. It is stored in the refrigerator, but lovers of frozen lard can also store it in the freezer. Now you know the recipe for how to deliciously salt lard in brine in a jar.

Lard in hot brine - the most delicious recipe

Ingredients:

• lard – 0.8 kg;
• water – 1.5 l.
• salt – 9 tbsp. spoon;
• ground pepper – 2 teaspoons;
• paprika – 3 teaspoon;
• bay leaf – 4 pcs.;
• - 5 pieces.;
• garlic – 15 cloves;
• allspice – 8 peas;
• pepper – 7 peas.

Preparation

Wash the lard well, scrape it off on each side to make sure it is clean and free of foreign objects (chips, bristles) and check the skin for bristles. Slice in portioned pieces so that later, when cutting, you no longer cut the piece, but immediately cut from it. If desired, you can stuff the already chopped pieces with garlic. Pour water into a saucepan, add 7 tablespoons of salt, all the ground spices, coarsely chopped garlic and boil for a couple of minutes. Place the lard in one layer wide enamel pan and fill with hot brine, place a dish and a large plate on top and place under a press. When the dish with lard has cooled, send it to a cool place, or even better, to the refrigerator. After three days, remove the lard and dry it. Make a mixture from the remaining salt, garlic and ground spices, not forgetting, of course, to cut the garlic into slices. Roll the lard in this mixture or rub it with it, then wrap each piece in cling film and put it in the freezer for a day. After this, transfer each piece of lard separately to parchment paper and store in the refrigerator. Here's another recipe for you delicious lard in brine.

Do you love lard as much as I do? Tender, aromatic, with a slight hint of spice. An irreplaceable source of strength and energy, as well as excellent snack. With a piece of black bread, it simply melts on the tongue, leaving an indescribable bouquet of taste sensations.

If you are a fan of salted lard, then it's time to learn how to cook this delicacy yourself. After all, then you will be able to control the entire cooking process and quality original product. This means you will be completely confident in end result. Of all the variety of salting methods, my family prefers salting lard in brine. In this case, it is salted evenly, without salt crystals on the surface.

Which lard to choose?

The best place to buy lard is at the market, where they will let you touch, smell and taste it. If you don’t know how to choose yourself, find a friend or acquaintance who understands this. He will help you choose the right piece and tell you about all the intricacies of this matter.

How to salt lard in brine - preparation

So, you brought lard from the market; for the first time, half a kilo of this product will be enough for you. If you think necessary, wash it and dry it with a towel. Next, the lard must be prepared for salting. That is, cut. They are cut in two ways: in long pieces 6-7 centimeters wide or in small bars 4 by 7 centimeters. Each cut has its own technology.

Equipment

Equipment you will need: cutting board, sharp knife, a bowl with a volume of 2-3 liters, a saucepan of the same capacity, three liter jar and a dark, cool place. In summer, the bottom shelf of the refrigerator is quite suitable for this, and in winter you can find a suitable place in the kitchen.

Recipe: lard in brine

Whatever recipe you take for lard in brine, it differs from any other only in the set of spices. And the main thing in this matter is rich saline solution. By the way, under no circumstances use ready-made spices for salting lard. Spoil the product.

Ingredients

Pork lard - 400-500 grams, salt - 1 cup per liter of water, bay leaves - 3-5 pieces, garlic - the same as bay leaves, black pepper or a mixture of peppers.

Recipe: lard in brine - technology

Cut the lard into bars, we have already discussed the size. Place in a bowl, sprinkle with freshly ground pepper, add bay leaf and crushed garlic. In the cold boiled water dissolve the salt. Pour lard with the resulting solution. Place a plate on top and apply pressure. A 3-liter jar filled with water is suitable as oppression. After three or four days the lard is ready. All that remains is to dry with a paper towel. You can invite guests and tell them how to salt lard in brine.

Recipe: lard in brine - variation one

Boil water in a saucepan, add salt, bay leaf, peppercorns and dill seeds. Let it boil and turn it off. While the brine cools, prepare the lard. Cut into long bars and place in an enamel bowl. We crush or chop the garlic, put some on the bottom of the bowl, and some on top. Sprinkle lightly with ground pepper. When the brine has cooled to room temperature, pour lard into it, cover it with a porcelain plate, put pressure on it and wait five days.

Recipe: lard in brine - second variation

Cook the brine without bay leaves and other spices, just salt. Cut the lard into long pieces. Cut the garlic into thin cubes or slices. Using a knife, add garlic to the lard. Place in a bowl and sprinkle with pepper. It can be red, it can be black, or it can be a mixture. Further technology is described above. By the way, this recipe can be used to salt pork chops or bacon. You'll get great bacon on which you can fry eggs and cook different dishes described in fashion magazines.

How to store lard

After the salting period has expired, the lard, salted in brine, must be taken out, dipped in a towel, and allowed to dry a little in the air. Best in a suspended state. Then wrap it in linen cloth, foil and put it in the freezer. The portion of lard that you plan to eat during the week does not need to be frozen.