Is it possible to salt salted lard in brine? How to hot salt lard - recipe

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 use Absolutely any product, even the most useful one, can, of course, cause harm.

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 a huge number of 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 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. Fresh product does not have specific smell neither outside nor 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 the taste of many peoples. 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. Tradition of salting pork fat 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 the cafe fast food.

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 lard is salted well and quickly, 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 quantity per one three liter jar, if laid 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:

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.

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Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. How longer than the bank it will stand with lard and be salted, so the saltier it will be, accordingly.

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 skins(50 grams is enough).

Step-by-step recipe for salted lard in 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! To salt aromatic lard using a 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.

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 fresh lard;
any spices to your taste (you can buy 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 aroma to the brine. We put it all in water.

Attention! If you use purchased ones for pickling ground spices, then 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.

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

Lard is a traditional and popular product. Salting lard is still done in many homes today. The taste of properly prepared salted lard is soft, tender and melts in the mouth. Lard is also very useful product nutrition, especially necessary to the human body during the cold season.

Natural lard – fat can be beneficial

Every human body needs fats for normal functioning. Natural lard contains essential fatty acids involved in cell formation and metabolic processes. Salo prevents inflammatory and colds, good for skin, nerves, joints and bones. Eating it regularly is necessary for the mind, vision and beauty.

Compound lard– useful substances:

arachidonic acid – a participant in the formation of hormones in the body;
healthy cholesterol, which increases the elasticity and flexibility of blood vessels;
saturated and unsaturated fatty acids necessary for proper metabolism;
vitamins – A, E, PP, D and group B;
minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

Like any medicine, lard is useful in small quantities - no more than 2-3 pieces with bread per day are allowed.

Lard is 100% animal fat, high in calories and difficult to digest, so it should be consumed moderately and periodically. Eating too much fat is bad for your figure and hard on your liver.

Choosing lard for salting

Before salting lard at home, you need to choose this product at the market or in a store.

Secrets the right choice lard for pickling:

fresh lard is cut smoothly and easily;
when cut it should be a uniform white or pale pink shade, dark color usually with an old and stale product;
the pork skin should be thin; a thick layer of skin indicates insufficient feeding of the animal;
lard is a product that is subject to mandatory inspection by sanitary inspection authorities; the inspected product is marked with a quality and safety mark.

The choice of lard is a matter of personal taste. Some people choose pieces with wide layers of meat, while others prefer a uniform white layer. Some are delighted with the fat pork belly, others prefer lean ribs with a delicate layer of bacon.

Salting lard in brine

Salting lard at home can be done in different ways; the hot method is considered simple and popular. Thick and wide lard is suitable for this recipe.

Hot salting of lard in brine:

Lard for serving is cut better if you first put it in the freezer for a while. The bacon will freeze slightly; it will be convenient to cut it with a knife into thin and beautiful plates.

Salting lard in brine in a cold way allows you to get a dish of excellent taste, which does not turn yellow or age over time, and can be stored for a long time without losing its benefits and taste.

Quick salting of lard - four express methods

A quick recipe for salting lard is always an effect on it high temperatures. For this purpose it is used hot pickle, cooking in the oven, slow cooker or microwave oven. At the same time, the taste of the dish only benefits - the spices give off all their aroma, the lard becomes as soft and tender as possible.

Method 1 - salted lard in 3 hours

How to pickle lard in a jar - the fastest and easiest recipe. IN glass jar pieces of medium thickness - from 3 to 6 cm - are placed tightly, garlic is added there and salt is added to taste. Boiling water is poured into a jar with lard, salt and garlic. This recipe takes just a few hours to prepare. Ready salted lard should be stored in the refrigerator and should be consumed within a week.

Method 2 - lard in the oven

To make delicious baked lard, you need to use different seasonings, garlic, herbs and herbs during the cooking process. They give the product all its taste and aroma, the result is a truly festive dish.

For a recipe in the oven, a thick and long piece of lard with a good layer of meat is suitable. It needs to be rubbed generously Adyghe salt with herbs and garlic, then add spices, you can use a special composition for pork with dry mustard, turmeric and spices. Cuts should be made on top in which the garlic is placed, the lard is rubbed with adjika. The prepared product is wrapped in a bag and put in the refrigerator for an hour. The dish is cooked in the oven at a temperature of about 200° for 1.5-2 hours, depending on the size of the piece. Ready dish can be served immediately.

Method 3 - cooking lard in a slow cooker

The multicooker has become a friend and kitchen assistant for many housewives. It will allow you to quickly and tasty prepare lard. It is better to take a piece that is not too thick, which will fit on the grill of the multicooker, with beautiful alternating layers of lard and meat. The selected product is generously rubbed with salt, grated garlic, seasonings and spices. Next, it should be placed in a baking sleeve and left to marinate for half an hour at room temperature. Pour a glass of water into the multicooker bowl and install a wire rack. The dish is prepared within an hour in steaming mode.

Method 4 – salting lard in a bag

How to deliciously pickle lard at home? You can quickly get beautiful and piquant homemade lard using a regular plastic bag. For 2 kg you will need 150 grams of salt, a pinch of ground black and red pepper, and a few cloves of garlic. Lard is cut into small cubes, no more than 4 cm wide, into which cuts should be made across, for high-quality and quick salting. The pieces need to be rubbed with salt, sprinkled with a mixture of peppers, and garlic inserted into the cuts. The prepared product is placed in a bag and put in the refrigerator. After three days, you can taste the readiness of the lard.

Salting lard - original recipes for lovers

Salting lard in brine at home presents many interesting ways And original methods preparations. Each housewife can modify the recipe in accordance with personal taste preferences and family preferences.

Recipe No. 1 Salted lard in brine

Strong saline solution or brine for salting lard allows you to significantly increase the shelf life of the product, without compromising its taste and benefits. For 2 kg of lard you will need 2 glasses of water, a glass of salt, several bay leaves, peppercorns and garlic. The water must be brought to a boil, salt dissolved in it and then boiled for another 15 minutes. Allow the liquid to cool, and at this time fill a three-liter jar with small pieces of lard, mixed with spices and garlic. Fill the jar with brine to the brim and keep it in the dark for a week. cool place. Pack the finished product in cling film and put it in the refrigerator.

Recipe No. 2 Spicy lard with garlic and spices

Dry salting of lard with garlic allows you to salt layers of any size - large or medium. For spiciness, it is best to take a mixture of special spices for lard, sold by weight. The garlic for this recipe should be put through a garlic press or finely chopped with a knife. The bottom of the pickling jar is covered with a layer of salt, then pieces are placed, sprinkled with seasoning and rubbed with garlic.

Add a little more salt under the lid. Minimum time dry salting is one week. Before freezing, the product is removed from the jar, excess salt and spices are removed, wrapped in cellophane, foil or parchment, and stored.

Lard is a high-fat product that is friendly with salt and seasonings. You don’t have to be afraid to over-salt or over-pepper the lard; it will absorb as much salt, spiciness and flavor as it needs.

Recipe No. 3 Salting lard for smoking

Many gourmets are interested in how to pickle lard for smoking, because it is aromatic and original dish indispensable as a snack at holidays and everyday table. For this recipe You need pure pork fat in one mass of one and a half kilograms. The lard is washed and dried, grated, broken bay leaves, crushed black peppercorns are mixed separately, mustard powder and delicious Adyghe salt.

A piece of bacon must be pierced with a knife, and the prepared spices must be driven into it with force. A few tablespoons of salt are poured into the bottom of a pan of suitable volume, apple or cherry chips are laid out on top, and a piece of lard is placed on top. Fill the pan with boiling water under the edges. The dishes are covered with a lid and placed in the refrigerator for 1 week. Immediately before smoking, the workpiece is removed from the pan and washed to remove any remaining salt and spices. This smoked lard It turns out to be tender in taste, aromatic and appetizing.

Recipe No. 4 Garlic lard with herbs

Lard with herbs and garlic is delicious savory dish, which you can surprise your friends and please your family. For this recipe, you need to prepare small pieces by carefully peeling the skin or cutting it off completely. The garlic is cut into thin slices, with which the pieces are generously stuffed. In a separate bowl, mix salt, spices and herbs. Each piece is carefully processed with this mixture. A suitable jar is well filled with lard, and a couple more tablespoons of salt should be added on top. The jar is closed with a lid and shaken so that the salt and seasonings are evenly distributed. Lard is prepared in the refrigerator for 5-7 days.

How to salt lard deliciously? Spices and lard are inseparable, seasonings emphasize unique taste lard, giving the product a rich and rich aroma. Traditionally, lard is salted in combination with garlic, bay leaf and black ground pepper. Other seasonings for salting are selected individually, depending on the taste and preferences of each person.

Ideal spices for meat and lard:

paprika adds spice and bright colors;
coriander enriches the product sweetish taste and spicy aroma;
Ground black pepper has a traditional taste and deep aroma;
black peppercorns – used for hot brines and marinades;
red pepper is the spicy notes and peppery smell of meat dishes;
mustard – ready-made, powder or seeds, for those who especially love it;
– spicy ingredient for benefit and taste;
basil - lard with it will be appetizing, tasty and fragrant;
saffron carries a rich aroma with unique oriental notes;
cloves – added to marinades and brines for homemade pickling lard

Lard easily absorbs foreign odors, so you need to keep an eye on its neighbors on the freezer and refrigerator shelves. This product must be stored separately - in cling film, plastic bag or airtight container.

Ambassador is a reliable method long-term preservation meat and fish products, proven by time and generations. Salting lard in brine according to a recipe in a jar is a simple and accessible way for everyone. As a result, the table will be fragrant and delicious dish, which is guaranteed to please guests and household members.

Video recipes for salting lard

Lard in brine is a favorite snack that can be prepared at home without much hassle. Its soft, gentle and moderate spicy taste achieved through the use the right marinade and harmoniously selected herbs and spices.

How to salt lard in brine?

Salting lard in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of ingredients and relevant recommendations for the implementation of the technology, anyone can cope with the task.

To get results, you need to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
Commonly used herbs and spices: bay leaf, peppercorns and garlic can be supplemented with other spices as desired.
Salting lard in brine can be done hot or cold, resulting in a softer or denser structure of the finished snack.

Hot salting of lard in brine

Lard in brine is cooked in a hot method faster than usual, and it turns out soft and aromatic. In a similar manner, you can salt the product from the neck part of the carcass, which is characterized by increased density and with other salting options it turns out not so tasty and harsh. After just 2.5 days, the appetizer will be ready for tasting.

Ingredients:

lard – 1 kg;
garlic – 5-7 cloves;
onion peel - 1 handful;
water – 1 l;
salt – 0.5 cups;
laurel – 2 pcs.;
allspice and black pepper – 7 pcs.;
hot pepper – 0.5-1 pod;
spices.

Preparation

The lard is washed, dried and cut into 15x5 cm bars.
Let the water boil, add salt and all the spices, and boil for 2 minutes.
Place lard slices into boiling brine and leave for 10 minutes.
Remove the lard in hot brine from the heat, cool, cover with a lid and place in the refrigerator for a day.
Take out pieces of the product, dry them, rub them with a mixture of dry spices and garlic, wrap them in film and put them in the refrigerator for another day.

Cold salting of lard in brine

Salting lard in brine using a cold method is even easier than hot, but it will take at least a week for the product to ripen. An appetizer prepared in this manner has a number of advantages: it is stored for a long time without changing its tasty qualities or acquiring an unpleasant yellowness, and pleases tasters with an excellent piquant taste.

Ingredients:

lard – 2 kg;
garlic – 7 cloves;
water – 5 glasses;
salt – 1 glass;
laurel – 3-5 pcs.;
black peppercorns – 10-15 pcs.

Preparation

The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
Boil water, dissolve it in it, let the brine cool and pour the product into it.
After a week of infusion room conditions the lard in the brine will be ready.

Lard in brine in a jar - recipe

It is convenient to salt lard in brine in a jar. The main thing is to cut the slice original product into pieces that can be conveniently placed and removed from the glass container. The vessel should not be left in the sun and should not be tightly covered with a lid: it is better to take for this purpose a small piece of fabric, folded in four, or a saucer, placing the workpiece in a dark place.

Ingredients:

lard – 2 kg;
garlic – 5-7 cloves;
water – 5 glasses;
coarse salt - 7 tbsp. spoon;
laurel – 5 pcs.;
black pepper – 8 pcs.;
allspice – 5 pcs.

Preparation

The lard is placed in a jar, alternating with slices of garlic, bay leaf and pepper.
Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
After 2 days of infusing the product at room conditions, move the lard in brine to the refrigerator for another similar time

Lard in brine with garlic - recipe

Salting lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the previous variations. IN in this case garlic is used not only to flavor the marinade. Pieces of prongs are stuffed into prepared slices of the original product before immersing them in brine.

Ingredients:

fresh lard – 1.5 kg;
garlic – 1.5 heads;
water – 1 l;
coarse salt – 5 tbsp. spoon;
laurel – 5 pcs.;
black pepper and sweet pea– 5-8 pcs.;
coriander – 0.5 teaspoon.

Preparation

In the prepared pieces of lard, punctures are made with a knife, into which garlic is inserted.
Boil water, dissolve salt in it, let cool.
The lard is placed in a suitable container, alternating with spices and chopped remaining garlic.
Pour the product with brine, leave it in the room for 2 days, and then move it to the refrigerator for the same amount of time.

Salting lard in Ukrainian style in brine

Lard in brine in Ukrainian is classic version favorite snack. Product holding time spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices as desired and sent for further storage in the freezer.

Ingredients:

lard – 1.5 kg;
garlic – 5-7 cloves;
water – 1 l;
coarse salt - 2 tbsp. spoons;
laurel – 3 pcs.;
ground black pepper – 1 tbsp. spoon;
peppercorns – 6 pcs.

Preparation

Boiled cold water dissolve salt, add pepper, bay and garlic.
Pieces of lard are dipped into the marinade, pressed down with a weight, covered with a lid and placed on the refrigerator shelf.

Belarusian lard in brine

The following recipe for salting lard in brine is borrowed from Belarusian cuisine. Distinctive feature This option is the use of caraway seeds, which gives the snack a unique taste and characteristic aroma. Often, a spicy dry mixture for rubbing product slices is also added ground coriander or cardamom.

Ingredients:

lard – 1 kg;
garlic – 5-7 cloves;
water – 1 l;
coarse salt - approximately 200 g;
laurel – 2 pcs.;
ground black pepper and cumin - 1.5-2 tbsp. spoons.

Preparation

Brine is being prepared. To do this, dissolve enough salt in water so that a raw potato or egg floats to the surface.
Bring the brine to a boil, put pieces of lard into it and leave for a day at room conditions.
Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, and chopped laurel.
Place pieces of garlic on top, wrap the product in film and place in the refrigerator for a week.

Lard in brine “Five Minute”

Lard in brine, the most quick recipe which you will learn later, you can try the cut after it has cooled and cooled on the refrigerator shelf, or prepare it for future use by placing it in a sterile container and sealing it with boiled lids. Suitable for snacks fresh product with or without meat layers.

Ingredients:

lard – 1 kg;
garlic – 7-9 cloves;
water – 1 l;
coarse salt – 200 g;
laurel – 4-5 pcs.;
black peppercorns – 10-15 pcs.;
allspice peas – 7-9 pcs.

Preparation

Boil water, dissolve salt in it, add lard, garlic and spices.
Allow the contents to boil, cook for 5 minutes.
After the snack has cooled, let it cool in the refrigerator.
To prepare for future use, the pieces are laid out according to sterile jars, pour boiling brine and roll up. Store refrigerated.

Lard in brine with sugar

Salting lard with sugar in brine next recipe It will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly aromatic, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.

Ingredients:

lard – 0.5 kg;
garlic – 3-4 cloves;
water – 1 l;
coarse salt – 140 g;
sugar – 100 g;
laurel – 3-4 pcs.;
hot pepper, dried basil and marjoram - ½ teaspoon each;
paprika and black pepper – 1 teaspoon each;
allspice – 5 peas.

Preparation

Heat the water to a boil, add spices and garlic, remove from heat.
Place chunks of lard, press down with a weight and leave for 10 hours.
The tasty lard in brine is removed onto a paper towel, dried, and placed in the refrigerator.

How to store lard after salting in brine?

Lard salted in brine with the right approach perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting the snack, you need to take care of its proper storage.

If desired, salted, spicy lard slices can be grated with black or red pepper, paprika or any other multi-component spicy dry mixture before storage.
The slices are placed in a bag or wrapped in film (paper) and stored in freezer.
With this storage, the product remains fresh for a long time and is perfectly cut before serving.

Salting lard at home or buying it at the market and in stores - 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 salt lard - traditionally dry, in hot or cold brine? Each of these methods has supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!

Homemade recipe for dry salting lard

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 a home recipe is as follows:

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 dry ingredients with coarse salt until evenly coated, roll 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.
Homemade recipe for salting lard in brine (brine)

Lard with layers of meat - the most delicious way

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 in small pieces 4-5 centimeters each.
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 pieces of lard tightly in a glass jar, fill with cold brine and leave under the lid in the refrigerator 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.
How to salt lard with garlic and pepper at home

Salting fresh lard

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 a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
Place the bag of lard in a container, 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.

Original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard 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 - optional.

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

Place the onion skins, washed through a colander, in a saucepan, pour specified quantity water, place on 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.

Homemade recipe for salting lard in hot brine

When solving the question: how to salt lard, do not forget this simple and affordable way 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 heat, and place the prepared lard into the hot brine, 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 horseradish and any seasonings of your choice in the mixture for coating pieces of prepared lard. But there is an option: don’t coat it with anything - it will still be very tasty!

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 for 3 days with closed lid in the refrigerator, after which it can be smoked or eaten.

Roulette lard

This recipe for making combined lard takes a little time and effort, but the finished product fills the house with an intense meaty aroma.

Components:

lard with meat layer- 1.8 kilograms;
dill seeds - 2 tablespoons;
ground black or red pepper and rosemary - 1 tablespoon each;
coarse salt - 1 tablespoon + 2 teaspoons kosher salt;
garlic - three cloves;
olive oil - 2 tablespoons.

Cooking instructions

The spatula part is well suited for cooking. pork carcass, brisket and loin, which should have a small layer of meat.
Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a coffee grinder with the rosemary until the texture is fine but not mealy.
In a small bowl, use a food masher to crush the spice mixture with the salt, garlic and olive oil until paste-like. Other seasonings that are included in the recipe can be used as a topping.
Separate the meat layer from a whole piece of pork, turn the piece skin side up and use a knife to make a shallow cut so that finished product then it didn't crack.
Separate the meat layer from the lard pulp, season to taste, and generously rub the lard with the prepared seasoning mixture.
Chop the meat part into pieces, season to taste and place on the prepared semi-finished product, retreating 1/3 from the edge. Roll everything up and place it in the refrigerator overnight for eight hours.
Place in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with parsley and dill branches

This recipe was recommended to me by a good friend of mine, and it was passed down to her by her mother and grandmother. The lard turns out to be very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper.

Components:

lard - 6 kilograms;
garlic - 2-3 heads;
green dill and parsley - 2 bunches;
dry mustard (powder) - 1 teaspoon;
salt - 600 grams.

Technology for preparing salted lard in jars

Cut the lard with a small layer of meat into pieces that should fit into three-liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, dry healthy sprigs of dill and parsley on a kitchen towel after washing. Peel the garlic, separate the cloves and chop.

After the bottom of clean three liter cans sprinkle with three tablespoons of a mixture of salt and pepper, then the herb branches and garlic. Dip all the pieces in salt seasoning and place in a bowl, topping with herbs and garlic. And do this all the way to the top.

At the end, coat the surface of the laid lard with mustard and cover nylon cover or tie food paper with cellophane. At long-term storage lard, mustard slows down its deterioration.

Boiled lard with cherry twigs

People say: “There is no such thing as too much lard.” Lard is never bad, it can be delicious! I want to suggest the old way salting lard, then they used only natural additives, which were only beneficial, and the taste was excellent!

Components:

lard - 2.5 kilograms;
water - 2 liters;
cherry branches - at least 250 grams;
onions- 5 small onions;
garlic - 14 cloves;
husk - how much will go in;
salt - two glasses;
pepper - in preferred quantity.

Instructions for preparing boiled lard with cherry twigs

Carry out preparatory work for primary processing lard Then rub with coarse salt and ground pepper (red or black) on all sides. Large pieces cut into four parts, but do not cut at the base.
Cut cherry branches from a healthy tree, dry them slightly, then break into pieces. Then add onion and garlic peels, onions and garlic, cut into two parts.
Take two standard plastic bags, put one inside the other, put the proposed combination of spices and flavorings on the bottom and sides - but bay
Do not add a sheet under any circumstances!
The delicate aroma from the cherry branches will be immediately lost. Seal the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the bag.

A quick way to pickle lard

What ingredients will you need:

A kilogram of lard;
400 grams of salt;
Garlic – 5-6 cloves;
A little ground black pepper.

How to pickle lard according to a quick recipe:

The lard must first be washed, cleaned of dirt and wiped with paper napkins;
Peel the garlic and cut into thin slices;
Cut the lard into small slices and pierce them in several places;
Then rub each piece with salt, garlic and pepper, insert the garlic into the puncture sites;
Place all the grated pieces in a jar, sprinkle with the remaining salt and pepper;
Place the jar in a container of water, put it on fire and sterilize in boiling water for 30-45 minutes;
We recommend eating the finished lard within a short period of time, otherwise it will spoil.

Secrets and tips on how to salt lard correctly

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. Side layers of fat and from the back - here 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 granulated sugar, which will only improve its taste. Read more
Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
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.

Lard in brine, what could be tastier? Today we’ll look at recipes for delicious lard in brine, learn about methods for salting lard in brine, as well as some secrets and tricks. Be sure to read the article to the end, because to really cook delicious lard in brine you need to know a few subtleties, which we will share with you

It's profitable! This “wet” salting method is used not only at home, but also on a production scale. The point here is not only in taste, but also in the yield. finished product. When dry salting, due to dehydration of lard, up to 10% of the weight of the original product is lost, and when using brine, on the contrary, the weight of the final product increases by approximately 15%.

We have roughly divided all recipes for lard in brine into 3 categories:

Lard in cold brine.
Lard in hot brine,
Lard in brine in a jar.

Recipes for lard in cold brine:

Recipes for lard in hot brine:

Lard in brine in a jar:

Salting lard in brine - the secrets of the most delicious lard.

Salting lard is one of the most common ways to preserve it. The only required component when preparing lard in brine is salt. The preservative effect of salt is explained by its ability to dehydrate, including microorganisms living in lard.

In order to prepare truly tasty lard in brine, you need to take into account a lot of nuances. The first thing is to choose the right lard for subsequent salting in brine.

Select lard for salting in brine.

Immediately pay attention to the color of the product. If the lard has a yellowish appearance, then either it has been on the counter for a long time, or the pig itself was old. Such lard, although not dangerous, is taste qualities it leaves much to be desired. But lard, which has a gray tint, can be hazardous to health. Really good lard should be white with a slight pinkish tint. Good lard The consistency is similar to butter.

There must be a mark on the skin, which indicates that the lard has passed certification and is therefore safe for consumption. The skin must be solid, plastic and uniform in color.

For salting in brine, it is best to take thin lard (up to 4 centimeters) from the back or side of the carcass. Belly fat is much tougher, and brisket is good for boiling and baking.

Be sure to smell the lard before you buy, because many dishonest sellers try to sell boar lard to inexperienced housewives, which, frankly, stinks. If you doubt whether they are offering you high-quality lard, ask the seller to cut off small piece and hold it over the flame of a lighter. Boar lard will give a characteristic smell of urine.

Preparing lard for salting.

Lard in brine can be cooked with or without meat streaks. Before cooking lard in brine, be sure to rinse the product, even if the lard looks clean, and lightly scorch the skin, even if it is smooth.

If the lard has absorbed foreign odors in the refrigerator, or, say, after purchasing you put lard and herring in one bag, and the lard has a slight, but still very noticeable herring smell, then you just need to wrap the lard in gauze and put it in warm water with garlic for several hours.

Dishes for salting lard in brine.

Best suited for salting lard in brine glass containers – regular banks or glassware. You can also use enamel cookware without surface defects.

Under no circumstances should you salt lard in brine in an aluminum container. Brine is an aggressive environment in which aluminum oxidizes, and its particles will be absorbed into lard. For the same reason, you should not use any metal utensils.

If you cook lard in brine not in a jar, then to achieve the effect you will need to use pressure.

Methods for salting lard in brine: hot and cold.

There are two ways to salt lard in brine - hot and cold, depending on whether you pour lard with cold brine or cook lard in brine with spices.

Both methods are good and it’s difficult to say which is better - because the final product has different taste characteristics. Hot-salted lard has a slightly smoky taste (especially if you use onion skins). Salo cold pickling– more traditional. Hot way The good thing about salting lard is that there is a greater variety of recipes. Moreover, cooking lard in hot brine takes less time, and thanks to heat treatment there is no doubt about the safety of the product. The process of salting lard using the cold method will take an average of 7 days, and hot - 4 days.

Secrets of making brine.

Standard brine for lard - salt, water and spices to taste. However, there is still a huge field for experimentation here. There are many spices, and even more variations. Some recipes use sugar to make the brine, lemon juice and other, at first glance, very unexpected ingredients. The main thing is not to be afraid to experiment. Among the recipes for lard in brine, you are sure to find one that you and your household will like.

This method allows you to regulate the degree of salinity, because the brine can be made lightly salted (14% salt), normal (18%) and salty (20%). The lower the salt concentration, the more flavorful the lard becomes. However, the brine concentration should not be less than 12%, as the lard will simply spoil.

The concentration of brine on an industrial scale is determined using a hydrometer.

To find out how much salt is needed for a brine, you can do a little experiment. Throw a piece into the brine raw potatoes If the potatoes float, the brine is quite salty; if they sink, then there is not enough salt. Lard will not take more salt than it needs, and therefore it is almost impossible to over-salt lard.

At home, lard is prepared in simple and complex brines. At simple salting Only salt is used in the brine. The water for brine must be boiled and the brine filtered, since salt often contains insoluble substances.

You can prepare unusually tasty lard in brine if you show a little imagination and experiment with the ingredients. Lard cooked in brine can be stored in the refrigerator for a month.

What salt and spices should I use for salting lard in brine?

For salting lard in brine, and in any other way, it is better to use coarse salt. Large is also good sea salt. As for spices, the master is the master. However, when using spices when salting lard in brine, it is useful to know some subtleties:

Don't get carried away with the bay leaf. At first glance, a harmless spice in excess will cause lard to taste bitter.
Feel free to use coriander, black pepper, garlic and salt.
Lard in brine turns out delicious if you add the khmeli-suneli seasoning
When following any lard recipe, whether in brine or not, try not to use finely ground spices. Small particles of spices stick to the surface and, as it were, clog the lard - it does not absorb salt and aroma and remains bland and not tasty.
Turmeric is practically not used for salting lard in brine.

How to cook lard in brine quickly?

There are no instant methods or recipes for preparing lard in brine, but the process can be speeded up if you follow a few simple tips:

Choose thinner lard
Cut lard for pickling small cubes(5x5 cm),
The first day the lard should be salted at room temperature,
The amount of salt has no effect on the speed of salting.
It is faster to prepare lard using the hot method (boiled or poured with hot brine).

Lard in brine is a folk product, and therefore there are a huge number of recipes for preparing lard in brine at home. I hope at least one of the recipes presented on the site will satisfy all your requirements.