Quick dry salting of lard. How to salt homemade lard with garlic using the dry method, how much to salt lard at home

So without it) there are quite a few and, of course, I want to try them all. So I set out to identify the most delicious (for myself and my family, of course) of all. Pure lard is somehow not valued here, so most often I use the meaty layer of pork, both for salting and for preparing some hot delicacies. And they, it should be noted, turn out to be much tastier and better quality than any deli meat from the supermarket. After all, the pork layer is the most delicious part of the pig, from which you can cook a lot of delicious things. So today I decided to salt the pork layer using the scalded method. And I didn’t regret “what I did” at all. I got a rather tender, aromatic and very tasty layer. You can even serve it on a holiday table, or treat yourself to such a delicacy every day.

To salt the layer, I used the most available ingredients:

Pork strip weighing about a kilogram;
garlic – 3 cloves;
a little less than a glass of coarse salt;
peppercorns (black and allspice);
a teaspoon of ground paprika;
bay leaf.

The preparation time for the salted layer is 3 days.

The method of preparing salted pork layer according to the recipe with photos step by step is simple in 3 days:

I throw about a tablespoon of salt into boiling water and then lower the well-washed layer.

I cook for no more than five minutes, remove from the stove and place on the window (table) for about 5 hours (I started the salting process in the morning and continued in the late afternoon). I take the lightly scalded layer, soaked in salted water, out of the pan, wipe it dry and cut it in half (I found it inconvenient to salt it entirely, especially since it was deformed in the pan).

While the meat is “baking” in the air, I grind two types of peppercorns and a bay leaf in a coffee grinder. As a rule, I use the same mixture of spices when salting fish, so I make it in a decent amount at once (for a couple of batches in a coffee grinder).

In a small bowl, mix salt, paprika and half a teaspoon of the ground mixture.

Next I add chopped garlic and grind everything thoroughly.

I pour the resulting spice mixture into a larger bowl and, placing a layer in it, vigorously rub both pieces with it.

I transfer the beautiful and aromatic pork meat into a small saucepan (with the skin on the bottom of the container), close it and put it in the refrigerator for two to three days.

After the planned time has passed, I remove the layer from the pan, wipe it thoroughly with paper napkins, and cut it into thin pieces.

Why not a meat delicacy?

Bon appetit!

It is impossible to imagine the Slavic culinary tradition without lard. It can be eaten as an independent snack or as a component of other dishes. To do this, our ancestors several centuries ago learned to fry it, boil it, smoke it and, of course, salt it. Salted lard, prepared in a dry manner, is one of the most popular forms of lard.

Thin, pink, young

If it is possible to characterize the “correct” lard for dry salting (that is, without brine) in three words, then the adjectives “thin”, “pink” and “young” are best suited. What do you mean? Let's start from the end: the younger the pig, the tastier the bacon turns out. It is the pig, since culinary specialists do not recommend salting the product “from boars,” otherwise the lard will turn out tough and not too tender. The color of the fat should be either pink or white. Grayish is considered completely unacceptable: this indicates that the product is stale. The yellowness of the bacon indicates that the piece is very fatty, probably from somewhere on the belly. And for salting, it is best to take lard from the sides or back, with layers of meat. You should buy pieces about 3-4 cm thick, because thicker ones will take longer to reach the desired condition, and it is not a fact that they will be salted evenly. And the last nuance is the skin. Ideally, it should be thin and light.

4 recipes for dry salted lard

Whatever recipe you like, let us immediately note that adding certain spices is a matter of taste. As for the amount of seasonings and salt, lard has the amazing ability to not absorb more than necessary. So you don’t have to worry about going overboard with certain ingredients. Otherwise, the technologies by which we salt lard at home using the dry method must be followed.

At the bank

The basic recipe involves salting lard in a jar.

Ingredients:

1 kg of fresh lard;
250 g salt;
6-7 cloves of garlic;
spices (to your taste).

Preparation:

We wash the lard with running water.
Dry the piece thoroughly with a paper towel and cut into thin bars.
Grind the garlic with a garlic clove and mix with spices.
Rub each block with this mixture.
Pour half the salt into a clean and dry jar, place the lard so that the pieces are not under pressure, and pour the remaining salt on top.
Close the container tightly with a lid and refrigerate for 5-6 days. The finished pieces can be frozen by wrapping them in parchment - this way the lard will retain its freshness longer.

The most suitable spices for bacon are bay leaf, cloves and ground pepper. To ensure that the product is evenly salted, it is better to use table salt rather than sea salt.

In a saucepan

Dry salting of lard with garlic and herbs is best done in a saucepan so that the lard has enough space to release its juice.

Ingredients:

1 kg of fresh lard;
300 g coarsely ground salt;
6-7 cloves of garlic;
1 bunch of greens (dill, cilantro, parsley);
spices (laurel, cloves, ground black pepper).

Preparation:

We wash the piece of lard, dry it and cut it into small slices.
Finely chop the greens and mix with salt.
Cut the garlic into thin slices.
We make cuts in the bacon and fill them with garlic.
Grind the spices in a mortar.
Rub the pieces with salted herbs and spices.
Pour a couple of tablespoons of salt into the bottom of an enamel pan, spread the lard, topping it with garlic.
Pour 2-3 tbsp on top. l. salt, cover the workpiece with a lid and put it in the refrigerator for 7 days. We store the finished lard in the freezer.

In parchment

Another way to salt bacon using the dry method allows you not only to save space in the refrigerator, but also to preserve the freshness of the product for up to 2 months.

Ingredients:

1 kg of fresh lard;
50 ml of filtered water at room temperature;
350 g coarse salt.

Preparation:

We prepare the lard, that is, wash it, dry it and cut it into cubes.
Mix 2/3 of the amount of salt with water to a paste consistency.
Rub the bacon with the mixture.
Sprinkle a sheet of parchment with salt, spread lard and wrap it up. For greater practicality, you can wrap this package with cling film.
Place the snack in the refrigerator for 2-3 weeks. Lard should be stored in the same paper in which it was salted.

In the package

If you really want to add lard to borscht or eat a delicious sandwich with a glass or two, then the question of how much to salt lard using the dry method for express cooking becomes especially relevant. Especially for such situations, a recipe was invented that allows you to pickle bacon in literally 5-6 hours.

Ingredients:

500 g fresh lard;
4-5 cloves of garlic;
300 g salt;
ground pepper (to your taste).

Preparation:

We wash the lard, wipe it dry and cut it into pieces about 2-3 cm thick.
Pass the garlic through a garlic press and mix with salt and pepper.
Rub the bacon with the mixture, put it on film or in a bag, wrap it and leave it in the refrigerator for several hours. We try it and eat it with pleasure.

Lard is not only a very tasty product, but also healthy. At one time, its benefits were in doubt, lard was in disgrace: it was accused of all sins, that, they say, because of it, cholesterol increases, and excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found that lard is unique thanks to a number of valuable fats contained in it, arachidonic acid - the most important participant in the metabolic process in the body, vitamins A, E, D and carotene. Of course, you shouldn’t abuse it, everything is good in moderation. But it’s quite possible to treat yourself to a couple of pieces of delicious lard a day.

The taste of lard depends on many factors. The age of the lard, the quality and, of course, the salting. There are dozens of recipes for salting lard, all of them are varied, extremely tasty and aromatic. Store-bought lard cannot compare in taste to homemade lard; the latter will always be better. There is nothing difficult about salting lard, the main thing is to strictly follow the recipe. If you want to pickle lard at home, then these recipes and tips are for you.

Before salting, you need to acquire lard that you will salt. You need to choose it carefully; even the most successful salting will not save bad lard.

How to choose lard for salting

Choose lard that is not very tall; the thicker the lard, the older and tougher it is; the optimal size is considered to be from 3 to 6 cm.
When purchasing, the lard should be white, not yellow. White lard is fresh lard. Alternatively, a soft pink color.
Choose “beautiful” lard. If you want it with a layer, make sure that the lard ends up looking good in cross-section.
The skin should be thin, yellow-orange or pinkish in color, without bristles.
Fresh lard does not have a specific smell, and a knife can easily be cut into it.

The lard should be washed at home under cold running water, dried thoroughly, and only then can salting begin. If you do end up with wide lard, then it must be cut into thinner layers, otherwise it will not cook as it should.

How to pickle lard at home - recipes

Recipe 1 - Classic recipe

Before salting, you need to prepare the lard - cut it into pieces 10-15 cm long and 4-6 cm thick.
Next, you will need dry spices; to salt lard, you can use any usual seasonings: black pepper, red pepper, suneli hops, garlic, dry dill, bay leaf, marjoram, cardamom, cumin and many others.
The lard is rubbed with salt and spices on top, quite tightly.
The dishes in which the lard will be salted are also smeared with spices.
Next, the lard is covered with a lid and put in the refrigerator for 3-4 days.
When the time is up, take a sample. If the lard turns out to be tasty, remove the remaining salt and spices with a knife and paper. If the lard still lacks something, the taste is not rich enough, leave it to ripen further.

Recipe 2 - Simple

Even a child can salt lard this way. This recipe is more suitable for salting pure white lard without a layer for a long time, but lard with a layer will also turn out tasty. To do this, lard is generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

Within 3-4 days the lard will be ready. The piece will just need to be cleaned and wiped of salt. This lard will appeal to those who appreciate the pure taste of the product.

Recipe 3 - In saline solution

This recipe is similar to the first one, but there is a significant difference; in this case, the lard is not salted dry, but in brine.

Layers of lard are sprinkled with your favorite spices, black pepper and bay leaf are a must.
A liter or a little more water (depending on the amount of lard and the volume of the container where it will be salted) needs to be brought to a boil, and a glass of salt dissolved in it.
The lard is poured with hot brine; when it cools down, it is put into the refrigerator.
Salting lasts 3-4 days, after which the lard is considered ready.
Lard can be removed from the brine or stored directly in it.

Recipe 4 - Salting boiled lard

Pour cold, clean water into a small saucepan.
The onions are peeled, which is then placed in a pan, which will later give the lard a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a light yellow tint or a deep orange color.
Water with onion skins is brought to a boil, salted and fresh lard is sent there. There should be enough salt; it is difficult to over-salt lard; as a rule, it takes as much salt as it needs.
Don't forget to put a bay leaf on the cut.
When the lard is cooked it should be completely covered with water. 10-15 minutes of boiling is enough, after which the lard can be taken out and cooled.
Cold lard is coated with ground black pepper and it is ready to eat. Boiled lard is very tender and suitable for any teeth.

Recipe 5 - Lard in brine

Brine is a strong saline solution. He prepares like this:

Add small portions of salt to the prepared water and mix.
When the salt stops dissolving as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It must be strong and cool.

The lard is cut into small pieces and placed tightly in a glass jar. When laying it, it should be topped with garlic, bay leaf, and black peppercorns.
The lard is poured with cold brine so that the solution protrudes by 1-2 centimeters.
The jar is closed with a lid and left in a dark place at room temperature for a week.
Such lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6 - Salting lard in 1 day: express method

It happens that you crave lard to the point of trembling. Why wait a whole week in this case? Here even three days will seem like an eternity. Lard can be salted in one day, it turns out very tasty.

You don't need any culinary talent to pickle lard! There is the easiest way to prepare such a fragrant product - dry. Unlike the hot or cold method, when preparing this recipe you will not need to cook the brine or the lard itself - it is simply covered with dry spices and kept in the cold for a certain amount of time.

A piece of this spicy lard with black bread is a wonderful snack or appetizer with a glass of white chilled vodka. Lard is stored in the refrigerator for about 4-5 days, and in the freezer for 6 months.

Ingredients

450 g fresh lard
2 tsp. ground black pepper
1 head of garlic
2 tsp. salt

Dry salting of lard

1. Buy fresh lard and rinse it in water. If there are layers of meat on the lard, then this is even better - when cut, its plates will look more attractive. Remove the skin from a piece of lard if you don’t like it to your taste, and cut it into portioned bars. In a small bowl, combine ground black pepper, salt and peeled, washed garlic cloves, squeezed through a press. Gently stir the spicy mixture. You can add any other spices you choose: dill seeds, ground paprika, hot chili powder. Many chefs recommend coating the lard with vodka before salting and letting it sit for at least 1 hour, but this is at the discretion of the cook!

2. Spread each piece of lard with the prepared seasoning on all sides.

3. We will do the same with the remaining bars of lard, and then put them in a bag. We will tie the bag and place it in the cold for about 3-4 days for high-quality salting. After the specified time, we will untie the bag, remove a block of lard from it and cut it into slices.

Hi all! Sometimes there comes a time for everyone when you want to eat delicious salted lard. Definitely with bread and soup, but you can do it without either. I just had this happen recently. But you know, I did such a stupid thing - I went and bought something ready-made at the market. I just wanted to quickly satisfy my hunger.

I'm sure many people do this. And more than half are then disappointed. This is because it is terribly hard and you then chew it like gum. It seems so beautiful to look at, but as a result you end up in a spoiled mood, and hunger still makes itself felt.

As you already understood, today we will talk about the fact that it is best to refuse store-bought and salt it yourself. I'll tell you exactly how. After all, it’s as easy as shelling pears. You just have to be patient, because it takes more than one day to prepare! And to make it really soft, you need to choose it correctly.

Try to buy lard from trusted places. For example, in markets or stores, where you can always ask for documents for a given product. When choosing a piece you must take into account its color. It should not be yellow or gray. This indicates that the product is already old and stale. Good and fresh is always white or even slightly pinkish.

The skin should also be light and without bristles. If you wish, you can try to separate it from the pulp. If it’s fresh, it will be very easy to do it with your fingers. You won't be able to do this with the old one. You can also click on it. There should be a small dent left. If it is not there, then also refuse to purchase.

Lard will be soft if its thickness is at least 4 cm. There may also be small layers of meat. And be sure to smell it. If something bothers you, you shouldn’t take it either. Good and fresh food always has a pleasant smell, even a little sweet.

By the way, there should be no loose parts between the lard and the meat layer. They will be tough and difficult to chew. Try to keep everything uniform.

With these little tips, you can easily make a great purchase. And I will definitely tell you further how to salt it.

So, the other day a relative gave me some excellent lard. Now you definitely need to salt it right away. You can use any spices for this. Although salt, garlic and ground black pepper are standard. But you can also add any others. If you don’t know which ones exactly, then you can also ask and purchase them at the market.

Ingredients:

Salo;
Salt – 1 kg;
Bay leaf – 5 pcs.;
Black peppercorns – 1 tbsp. l.;
Red pepper - to taste;
Garlic – 3 heads;
Seasonings - to taste.

Preparation:

1. First of all, wash the lard. Be sure to scrape the skin with a knife. There is a lot of dirt on it, which would certainly get into our body. Dry it with paper towels and cut it into small pieces. Exactly the kind that you can eat in 1 – 2 times.

2. Peel the garlic. It can be passed through a press or grated. By the way, I did just that. But some people like it chopped with a knife. It all depends on your preferences.

Use the amount of garlic according to your taste. But the more it is, the tastier it is!

3. Pour salt and seasonings into some container. It is better to take black pepper in grains. When you grind it, it gives off an incredible aroma. This can be done using a mortar or special mills. But if you don’t have all this, just wrap it in a napkin and walk over it with a rolling pin. We also chop the bay leaf.

4. Mix this dry mixture with garlic. This will make it easier for us to use it.

5. Immediately prepare a container in which everything will be salted. Sprinkle some garlic mixture on the bottom. Then we coat each piece with it and put it in a container. Spread the rest over the lard. Cover with a lid and leave at room temperature for four days.

After this time, we take it out and clean it of salt. Place in the freezer for storage. Of course, be sure to try it and save a few bites to eat right away!

How to salt tasty lard using the dry method at home

Ingredients:

Salo;
Garlic – 2 heads;
Salt – 1 kg;
Ground black pepper – 1 tbsp. l.;
Bay leaf – 4 pcs.

Preparation:

1. First prepare the mixture for salting. To do this, pour salt into a deep bowl. Add pepper and chopped bay leaf to it. Mix everything well.

2. Wash the lard and dry it with paper towels, because we don’t need excess moisture. Then you can cut it into smaller pieces. Or salt the whole thing. I did just that. I just made a few cuts right down to the skin.

3. We clean the garlic and pass it through a press directly onto our product. We try to distribute the vegetable over the entire piece, or rather, smear it with it. We also place it in all cuts.

4. Now rub with the dry mixture. We do not spare it and generously distribute it throughout the lard.

5. Take the container in which we will salt. We also sprinkle the bottom with salt and pepper and put our lard on top. Sprinkle the rest of the mixture on top. Close the lid and leave for a day at room temperature. Then put it in the refrigerator for another week. After time, the salt can be washed off, dried and cut into smaller pieces to make it easier to store in the freezer.

How long (days) does it take to salt dry salted lard?

This is probably a question many housewives ask. After all, we want to be sure that the lard is ready and we will eat it salted and not raw. But, by the way, this product can be eaten raw. Just be sure to buy it from a place where everything is checked by a veterinarian.

No one can say exactly how long it will take. But at least 3 days. In general, this depends on several factors:

thickness of lard. The thinner the selected piece, the faster it will cook;
size of pieces. Also cutting it affects the time. Small pieces are salted faster;
layers of meat.

In three days you will receive a lightly salted product. Although five days will be more than enough! If you took lard with layers of meat, then you need to focus on its color. After three days, take out a piece and cut it. The meat should not be red. It changes color during cooking. If you are not sure if it is ready, then leave it for another day or two.

Video recipe on how to salt lard with garlic

I bring to your attention a video that I found on the Internet. In it, the author tells in detail and shows how to choose lard on the market. Also what spices can be used for salting. A very detailed video in which you will learn how to cook lard very tasty. Personally, that's what I do now. Maybe you too. Share your experience with us in the comments.

Do you smell that salty lard smell? It's in the air for me. I even worked up an appetite! I hope you do too. Be sure to try making this delicious dish and invite your guests to try it. They will appreciate it. And I say goodbye to you, see you soon!