How to pickle boiled lard at home. Salting lard at home is profitable! How to salt lard at home using a dry method, hot, in brine or in onion skins

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 with you recipes for homemade preparation of this product. Let us immediately bring you up to date: in Ukraine there is lard and veneer. The first is a solid piece of 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 an independent snack. 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 excess weight gain. 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 is a unique product. Salting lard using a hot method makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings it will make dumplings filling, 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 a 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. Good lard has a 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

We 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 peels from five kilograms of onions. Put half of it in a saucepan. Place four pieces of lard on top. We will also layer husks between them. Onion clothes 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 at 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 is complete. All that's left is to do the final touch. Let's unfold the 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 tasty and aromatic lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three or four cloves, bay leaf (rubbed 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 of 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 finishing 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 tablespoons), Dijon grain mustard and ground black pepper (two tablespoons each), four cloves of garlic pressed through a press, and 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. Place in the freezer for a day.

way in adjika

The skin of five kilograms of product must first be cut off. Dip the lard into boiling water and cook for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 g. coarse sea salt and 50 gr. ground black pepper. 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 snack 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 the culinary fantasy of the people does not end there. 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 a tasty snack just a day after cooking. 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.

Salted lard is a traditional dish of Ukrainian cuisine, which has gained popularity in all countries of the world. It can be served with soup and main course, or eaten as a side dish. People love to eat it with bread, add it to the filling of dumplings, and make amazing-tasting cracklings. The delicacy can be combined with berries, herbs, vegetables, and meat. Thanks to it, food becomes juicy and piquant in taste. There are many ways to prepare it at home. Even the biggest gourmet will find the perfect recipe for how to pickle lard without hassle and get a delicious delicacy.

Ingredients:

lard – 2.5 kg;
cold water (boiled) – 1.3 liters;
garlic – 8 cloves;
black pepper in peas – 6 grains;
bay leaf – 9 pcs.;
ground allspice – 4 teaspoons;
salt (preferably coarse) – 100 g.

Preparation:

Be sure to rinse the lard well under running cold water. This stage should be given special attention to remove dirt and possible debris from the product.
Peel the skin with a knife and cut the lard into large, long strips with a sharp knife.
Finely chop the garlic.
In a bowl, mix chopped bay leaf, ground pepper and peas, and garlic.
Pour water into a deep container and dilute the salt.
Add seasonings to the water. There is no such thing as too much seasoning. The lard will absorb exactly as much spice as it needs. Therefore, the taste of the dish will not be spoiled.
Add lard chunks to the spicy water. Cover with a plate on top. Pour water into a three-liter jar and put it on top - it will be oppressive.
Place in the refrigerator or any other cold place for three days.
Take a paper towel and wipe the prepared product.
Rub the lard on top with chopped garlic and spices.
Store lard in the freezer, wrapped in food foil or a bag.

How to salt lard in brine “tuzluk”

For lovers of the dish there are many ways to prepare it. A very tasty recipe for salting lard in brine; people like to prepare it for a long time.

Ingredients:

lard – 1.5 kg;
bay leaf – 7 pcs.;
garlic - head;
salt – 1 glass;
pepper in peas.

Preparation:

Prepare brine. Based on the number of ingredients, one glass of salt will be required for preparation. For this volume you need to take five glasses of raw water (cold).
Place water and salt in a saucepan and stir. Boil over high heat. Leave to cool, you can put it in the refrigerator, then the cooking process will speed up.
Cut the main ingredient into such a size that it is easy to remove from the jar. Smaller sizes will salt faster. Larger pieces will be juicier, but will also take more time.
Chop the garlic into pieces, it is advisable not to use garlic, the result will be different.
Rub into each piece.
Take a three-liter jar. To prevent the product from spoiling, do not pack it tightly, leave a little space. Sprinkle bay leaves and pepper between layers.
Cover with a lid. Do not put in the refrigerator. Store at room temperature for five to seven days, depending on how the lard is cut.
Distribute the finished product into bags and store in the freezer.

Salting lard in Belarusian style at home

Lard is not only tasty, but also a very healthy product. Its use has a good effect on the body. The common belief that lard helps you gain weight is wrong. If consumed in moderation, there will only be benefits. Thus, the vitamins and nutrients contained in the product help nourish the skin, improve metabolism and hormones, improve immunity, cleanse the body and improve mood.

Ingredients:

lard – 1 kg;
bay leaf – 3 leaves;
sugar – 1 teaspoon;
cumin – 1 teaspoon;
salt (preferably coarse) – 2 tbsp. spoons;
garlic – 7 cloves.

Preparation:

Wipe the skin with a knife.
Wash the main product and dry it well; you can use a paper towel for this.
Divide the garlic into two parts. Grind one half through a garlic clove, cut the second into small pieces.
Mix the mixture of garlic, sugar, cumin, salt and grate the lard.
Break the bay leaves with your hands and mix with the garlic pieces.
Sprinkle on lard.
Place lard in a jar and cover.
Place in a cool, dark place, but do not put in the refrigerator.
Mix the pieces every day, changing their places.
The time required for pickling is approximately a week. It all depends on what pieces are prepared. To avoid mistakes, check readiness every day.
Then put it in the refrigerator for seven days.
Turn the product over every two days.
Do not remove seasonings and salt from the finished lard. Wrap in a bag and freeze.
Remove salt just before serving.

Recipe for salting lard in brine in Transcarpathian style

In Transcarpathian villages, adults and children know how to salt lard. Shacks of lard hang in everyone's house. This recipe produces tasty, fragrant, and most importantly natural lard that is quick to prepare.

Ingredients:

lard (salted) – 500 g;
garlic – 10 cloves;
Bay leaf;
water – 2 glasses;
black pepper;
sugar – 1 tbsp. spoon;
vinegar - 2 tbsp. spoons;
onions – 4 pcs.;
salt – 1 tbsp. spoon;
carrots – 2 pcs.;
allspice;
carnation.

Preparation:

Finely chop the carrots.
Mix salt, sugar, pepper in water. Add carrots.
Boil.
Pour in vinegar and remove from heat.
Cool completely.
Cut the lard into thin pieces and place in a deep container.
Cut the onion into rings.
Garlic - in slices.
Place onions, peppers and garlic on the lard. Mix everything evenly.
Pour cold brine over the food.
Leave it on the table. In an hour the dish is ready.

Lard in brine with smoked flavor

For cooking, you can use regular lard, up to 10 centimeters in height. But the best piece for this recipe is a piece with a tender layer of meat. In this version it is not only tasty, but also beautiful. The use of onion peels in the recipe will add an exquisite smoked taste to the lard.

Ingredients:

lard – 1 kg;
garlic – 5 cloves;;
water - 5 - 6 glasses;
onion peel;
pepper;
laurel;
salt.

Preparation:

Prepare peels from ten large onions.
Mix spices, salt, and husks into the water.
Cut the lard into pieces so that you can safely use it in the future.
Dip into liquid.
Wait for it to boil and cook for 30 minutes.
Soak in brine for eight hours.
Remove the lard and wipe dry with a paper towel.
Wrap in film and freeze.

Recipes for dry salting lard

Salting lard at home can be done not only in brine. With this method of preparation, the delicacy is no less tasty.

Ingredients:

pork lard – 1 kg;
bay leaf – 7 pcs.;
ground white pepper – 1 teaspoon;
coriander – 1 teaspoon;
ground red pepper – 1 teaspoon;
garlic – 1 head;
ground black pepper – 2 teaspoons;
salt (coarse) – 6 tbsp. spoon;
cloves - 1 teaspoon.

Preparation:

Rinse the lard very well; the quality of the final result depends on this.
Leave to dry. A paper towel will help speed up the process; wipe it dry.
Cut the garlic into slices.
Stuff garlic into a piece of lard. To do this, make cuts where you place the garlic cloves. Rub the remainder over the entire surface.
Mix the remaining ingredients together. Rub the product thoroughly on all sides.
If you are preparing several pieces, place them very tightly together in the container.
It is necessary for the product to stand without refrigeration for a day. Then put it in the refrigerator for six days.
Freeze the finished lard.

How to choose the right product for pickling?

The main rule is to buy good quality lard. It must have not only thin, but also soft skin. It should not have a pronounced odor. The lard of male breeds has an unpleasant aroma. The best part is the cut from the back or side. It is better not to take lard with a layer of meat - it is cut off from the belly. The delicacy from this piece will definitely be tough and difficult to chew.

The ideal way to check whether the lard is suitable is to take a sharp knife and pierce the piece; if it goes into butter, then this is exactly what you need. You can also check with a match - the better and softer it enters, the more pleasant the finished product will be.

The pulp should be white, with a slight shade of pink. The skin should not contain bristles and have a slight smell of smoke from straw. In order to tar a pig, they first cover it with smoldering straw, then remove the remaining hairs with a blowtorch. If there is a foreign smell, the piece should not be taken, which means that the storage conditions were not met.

The ideal thickness for pickling is five centimeters, you can take it thicker or thinner, according to your taste. Pay attention to the mark - this means that the product is of high quality.

How to speed up the process of salting lard?

To speed up the process:

To make the lard cook faster, soft and juicy, first soak it in water for six to ten hours;
use only coarse salt, it removes excess liquid;
cut the lard into small pieces, the smaller, the faster it will cook;
if you don’t like small pieces, make cuts across the entire surface - this will also help reduce the salting time;
There is no such thing as too much salt, don’t be sorry. The lard will take as much as it needs; a large quantity will speed up the cooking process.

Never store the product in the light, in this case the lard quickly turns yellow.

Few cooks know how to salt lard at home, because it is difficult. You can always learn the process in order to pamper yourself with a healthy product, 1-2 servings daily, eating it with rye bread to support cholesterol levels and the whole body as a whole. It’s worth learning the secret of salting in more detail.

Salting lard at home

The recipe for how to deliciously pickle lard begins with choosing the ingredients:

High-quality lard should be purchased from a trusted manufacturer or on the market.
The fresh product is distinguished by its pure white color with a pinkish tint and a minimum of meat veins.
Gray color indicates an old product, as do foreign odors.
High-quality lard smells fresh, has a slight sweetness, and has a soft, thin skin.

For pickling, it is better to take a thin product up to 5 cm thick, the surface of which does not level out after pressing with a finger. You cannot take pieces from the carcass of a boar or wild boar - not only is the lard tasteless and hard, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting a small piece on fire - the smell will appear immediately. An ideal semi-finished product for salting would be pork roasted on straw. Before salting, wash it and remove dirt with a wire brush.

The product can be salted in different ways: dry, wet (in brine, brine), hot or express. Auxiliary options are considered to be in onion skins, in salt in a jar, or for subsequent smoking. Each of them has its own characteristics, which will be discussed below. It is impossible to say exactly how many days the product is salted - you can keep it for 2-3 days, or up to a month, as they did in the old days.

Dry method

After preparing the components, all that remains is to figure out how much salt to add to the lard. The cold method, or, as it is also called, dry, assumes that the product, rubbed with seasonings, salt and garlic, is wrapped in film for 6-8 hours at room conditions, and then put in the refrigerator for 2 days. Wet or hot methods slow down the process - first, the salting takes 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any cook to learn how to salt lard at home. It’s better to choose a step-by-step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. All that remains is to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional pickling options include using brine, garlic, hot marinade or dry seasonings. The recipes below will tell you how to prepare a delicious dish.

In brine

Preparation time: 1 week.
Number of servings: 40 persons.
Calorie content of the dish: 815 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.

The Ukrainian recipe assumes that lard will be cooked in cold brine from a week to a month. The resulting product is stored in the freezer for up to six months, from where it is taken out as needed and cut into thin strips. It tastes best with rye bread and borscht, cabbage soup with garlic dumplings. The usefulness of the meat product is invaluable - it warms and saturates the body in winter.

Ingredients:

lard – 2 kg;
water – 1 l;
bay leaf – 4 pcs.;
salt - glass;
garlic - head;
black pepper – 5 peas.

Cooking method:

Prepare the brine: pour water into a saucepan, add salt, boil, cool.
Cut the bacon into small pieces, grate with chopped garlic.
Place the pieces in a jar or other container without compaction, top with bay leaves and black peppercorns. Cover with a lid and marinate for 3 days in room.
Salt and keep in the refrigerator.
After a week, when the meat is salted, store it in the freezer for the winter.

Dry method with garlic

Preparation time: 3 days.
Number of servings: 40 persons.
Calorie content of the dish: 810 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It is possible to salt lard using a dry method, which takes much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleared of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

lard – 2 kg;
spice mixture - packet;
black pepper – 10 g;
sugar – 10 g;
garlic - head;
salt – 2 cups.

Cooking method:

Chop the garlic, mix with pepper, seasonings, sugar and salt, grate the mass with pieces of bacon.
Place a layer of salt and pieces of lard on the bottom of the jar, close with a lid for 3 days. Salt in the refrigerator.

With garlic

Preparation time: 10 days.
Number of servings: 40 persons.
Calorie content of the dish: 816 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. You shouldn’t skimp on garlic heads and salt for it, because the product absorbs exactly the amount needed and doesn’t take in excess. It’s delicious to eat cooked bacon with hot food, or as a snack for an afternoon snack or before a late dinner. The beneficial properties will remain even after freezing.

Ingredients:

lard – 2 kg;
garlic - head;
black peppercorns – 10 g;
coarse salt - a glass.

Cooking method:

Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
Sprinkle the bottom of an enamel or ceramic pan with salt, add the remaining spices, and add the bacon. Sprinkle salt on top, close the lid, and leave for 10 days on the refrigerator shelf.

For smoking

Preparation time: 2 days.
Number of servings: 40 persons.
Calorie content of the dish: 817 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard for smoking assumes that a mixture of spices will be used. It is better to place it in specially made slots along the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to wait the required 2 days and then cold smoke the bacon.

Ingredients:

lard – 2 kg;
spices - package;
garlic - head;
salt - glass.

Cooking method:

Cut the bacon into pieces. Make cuts on the surface and place crushed garlic inside.
Rub the pieces with a mixture of spices and salt, place them on the bottom of a glass pan on top of parchment or foil.
Cover with a lid and salt for 2 days.

Homely

Preparation time: 3 days.
Number of servings: 20 persons.
Calorie content of the dish: 813 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The following recipe will help you figure out how to make salted lard at home. The brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For pickling, it is better to take undercuts, which perfectly absorb all the aromas of spices and seasonings. The resulting product will have a rich aroma and delicate taste.

Ingredients:

lard – 1 kg;
water - liter;
salt – 130 g;
garlic – 6 cloves;
bay leaf – 5 pcs.;
black pepper – 7 peas;
allspice – 4 peas.

Cooking method:

Dissolve salt in water, boil, cool.
Cut the bacon into pieces, make cuts, and place flat garlic cloves inside.
Break laurel leaves and sprinkle on top.
Place the bacon on the bottom of the salting container, add peppercorns, and fill with brine.
Place under pressure for a day at room temperature, then salt for 2 days in the refrigerator.

Hot salting

Preparation time: 2.5 days.
Number of servings: 20 persons.
Calorie content of the dish: 818 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Experienced home cooks offer hot salting of lard, which is distinguished by its moderately smoked salty taste and attractive aroma. It’s delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their jackets, hearty thick soups, buckwheat porridge with meat. Chili adds spiciness to the appetizer, and salting is done. The recipe will teach you how to cook perfect meat.

Ingredients:

fresh lard – 1.25 kg;
garlic - head;
water - liter;
salt – 100 g;
onion peel - a handful;
bay leaf – 2 pcs.;
black pepper – 7 peas;
allspice – 7 peas;
hot red pepper – 1 pod;
spice mixture - packet.

Cooking method:

A brine is made from the husks, filled with water and spices. Boil for 2 minutes, add lard cut into pieces.
After 10 minutes of cooking, cool, close with a lid, and keep on the refrigerator shelf for a day.
Dry from the brine, rub each piece with spices mixed with crushed garlic, and cover with cling film.
Salt for a day in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

Preparation time: 3 days.
Number of servings: 20 persons.
Calorie content of the dish: 812 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how to deliciously salt lard with a layer. This recipe will help you understand how to do it correctly so that you get a tasty, aromatic product that is characterized by increased calorie content and health benefits due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, support and provide the body with the necessary vitamins. The homemade recipe suggests that the dish is simple to prepare.

Ingredients:

fresh lard – 1 kg;
garlic - head;
coarse salt – 100 g;
spices - package.

Cooking method:

Cut the garlic into slices and place them in slits on the surface of the semi-finished product.
Rub each piece with spices and salt, place on a layer of salt in a pan, skin side down. Sprinkle with spices and cover with a cloth towel.
Salt in the room for 2 days, and in the cold for another 1 day.

In a jar with garlic

Cooking time: 1.5 hours.
Number of servings: 20 persons.
Calorie content of the dish: 819 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard with garlic in a jar will require very little time, because hot brine will be used. After a long period of aging, the finished salted product can be immediately stored in the freezer, so that you can then remove the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

lard – 1.15 kg;
coarse salt - a handful;
garlic – 4 cloves;
bay leaf – 4 pcs.;
allspice – 4 peas;
hot pepper – 4 peas;
ground red pepper - a pinch;
cumin - a pinch.

Cooking method:

Cut the bacon into long pieces and stuff it with garlic cloves.
Roll in a mixture of ground spices and place in jars.
Place the jars in a large basin, pour water into it up to the hangers of the jars. To prevent the cans from floating, press them down with a weight. Boil over low heat for 1.5 hours.
Cool, wrap the pieces in parchment, and store in the freezer.

Fast way

Cooking time: 2.5 hours.
Number of servings: 20 persons.
Calorie content of the dish: 811 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If you don’t have time to cook, then quick salting of lard at home will help out. The prepared lightly salted product will not be rich in flavor, but it will still be appetizing and tasty, suitable for quickly serving to guests or decorating borscht or any other soup. Iodized salt is not suitable for cooking, so it’s good to use ordinary rock salt.

Ingredients:

lard – 1 kg;
fine salt – 100 g;
pepper mixture – 10 g;
turmeric – 5 g;
garlic – 2 cloves.

Cooking method:

Cut the piece into long strips, rub with a mixture of spices, and place in a plastic bag.
Salt for 2 hours at room temperature, remove spices, grate with grated garlic. Cool for half an hour.

Salo in adjika

Preparation time: 2 days.
Number of servings: 20 persons.
Calorie content of the dish: 820 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Spicy lovers will love the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the hottest one, but you can coat it with bacon and homemade preparations with a fiery taste, prepared yourself. In any case, you will get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

lard – 1 kg;
garlic – 5 cloves;
adjika – glass;
bay leaf – 3 pcs.;
salt – 100 g.

Cooking method:

Cut the bacon into cubes, stuff it with garlic slices, coat it with adjika, sprinkle with salt.
Place on the bottom of the pan, sprinkle with ground bay leaf and remaining garlic. Salt for 2 days in a warm room, wrap in film, and store in the freezer.

Spices for salting lard

Experienced chefs recognize that spices for salting lard are very important because they give the finished dish a unique taste and aroma. Here are some win-win options for pickling seasoning mixtures:

black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
thyme, cumin, red, allspice and black pepper, bay leaf;
dried garlic, cumin, paprika, coriander;
coriander, cumin, basil, thyme;
hops-suneli, dry dill;
ginger, chili;
chili, coriander, dry adjika, utskho-suneli, basil, dill seeds, shambhala, Svan salt.

Video

How to salt lard is a question that interests many housewives. The product can be bought salted, but if you make it yourself, the taste will only be better. In addition, you can take into account all taste preferences, wishes and add your favorite spices.

How to salt lard at home?

Salting lard is not at all difficult. You don't need to have much culinary experience to do this. Having a quality product on hand, a good recipe and cooking recommendations, there will be no problems at all with how to properly salt lard.

To get a tasty product, you need to choose fresh white lard, which has a thin skin without bristles.
If you want to get a product with a dense structure, it is better to salt it cold.
Ready salted lard is kept in the refrigerator or freezer before use.
How to salt lard so that it comes out piquant and aromatic - you need to use black and allspice peas, bay leaves, and garlic. If desired, this list can be supplemented to taste.

Lard salted in brine is an excellent snack. It is easy to prepare, but from the moment you start cooking until you receive a product that is ready for use, at least 3 days will pass. But the time and effort spent are worth it - the lard turns out very tasty and can be stored in the freezer for a long time.

Ingredients:

water – 1.5 liters;
salt – 7 tbsp. spoon;
lard – 2 kg;
garlic – 1 head;
peppercorns – 1 tbsp. spoon;
lard seasoning;
bay leaf – 4 pcs.

Preparation

Boil water with spices, boil the brine for 7 minutes and cool.
Lard, cut into pieces, is placed in a pan, filled with brine and cloves of garlic are added.
A plate is placed on top, oppression is placed and left in the room for a day.
After this, they are put away in the cold for a couple of days.
Then the pieces are removed, dried, rubbed with spices and the delicious salted lard is stored in the freezer.

How to pickle lard with garlic?

Homemade salted lard with garlic is an excellent addition to aromatic borscht and other dishes. It turns out incredibly appetizing and piquant. When salting, lard can be rubbed with garlic, or it can be stuffed with lard. To do this, the slices are cut into pieces and inserted into cuts made with a sharp knife in the product.

Ingredients:

salo;
coarse salt;
garlic;
pepper mixture;
Bay leaf.

Preparation

The lard is cut into pieces 10 cm wide and about 2.5 cm thick and rubbed with a mixture of salt, pepper and garlic.
Pour salt into a 5 mm thick layer at the bottom of the container and add lard.
All gaps are filled with salt, a new layer is laid and also sprinkled with salt.
A plate is placed on top and a weight is placed.
After a day, the load is removed, the lard is mixed and stored in the cold for 5 days.
After this, the lard is removed, rubbed with a mixture of pepper and garlic, placed in bags and sent to the freezer.

Very convenient to cook. The main condition is that the product must be cut into pieces of such a size that it is convenient to place them in a container and remove them from it. You also need to pay attention to the fact that the jar cannot be tightly closed with a lid; there must be air access to the product.

Ingredients:

water – 1 liter;
salt – 8 tbsp. spoon;
lard – 1 kg;
garlic cloves – 6 pcs.;
bay leaf – 5 pcs.;
allspice and black peas – 6 pcs each.

Preparation

Pour water into the pan, add salt, stir and place on the stove.
After boiling, turn off the fire and cool to 40 degrees.
Garlic cloves are cut into slices and inserted into cuts made in pieces of lard.
Place the product in a jar interspersed with bay leaves and pepper.
Pour the lard with cooled brine, cover the jar and leave for 2 days in a dark place, and then put it in the cold for another 2 days.
Take out the lard, blot it with paper towels, wrap it in foil and put it in the freezer.

How to salt lard for smoking?

Lard is such a versatile product that it can be salted, smoked, and fried. Now you will learn how to salt lard for further smoking so that the product turns out appetizing. The good news is that this is done very quickly and simply. To ensure that the product is evenly salted, the bag must be turned over periodically.

Ingredients:

lard – 2 kg;
garlic – 2 heads;
salt.

Preparation

The lard is cut into medium-sized pieces, cuts are made in them and garlic is inserted.
Sprinkle the product with salt on top.
Place the lard in a bag layer by layer, skin side down, and sprinkle with salt.
The bag is closed and the salted lard is left at room temperature for 3 days.

How to pickle lard in onion skins?

If you are looking for information on how to quickly pickle lard, this recipe is for you. The appetizer, salted in onion skins, looks appetizing and has a pleasant brown tint. It looks like a smoked product. And if you want it to be drier, then immediately after it has been removed from the water, the lard can be placed under pressure.

Ingredients:

lard with meat layer – 1 kg;
water – 1 liter;
salt – 1 glass;
onion peel from 10 onions;
garlic – 6 cloves;
bay leaf – 4 pcs.;
allspice – 6 pcs.

Preparation

Add salt to the water and bring to a boil.
Add onion skins and boil for 5 minutes.
Lard is dipped into the brine, the heat is reduced and boiled for 10 minutes.
Turn off the fire and leave the lard in the brine for another 15 minutes, and then remove it and dry it.
The garlic is finely chopped, the bay leaves are broken, and the pepper is crushed.
The salty stuff is rubbed with spices.

How to salt lard using the dry method?

If you don’t know how to quickly and deliciously pickle lard, this recipe is for you. It describes the optimal option for preparing this product, which does not require much time. If you salt the lard in the morning, then in the evening it will be ready for use. The amount of spices can be varied depending on personal preference.

Ingredients:

lard on skin 3 cm thick – 300 g;
salt – ¼ cup;
garlic – 4 cloves;
pepper mixture – 1 teaspoon;
caraway seeds – 1 teaspoon.

Preparation

Mix chopped garlic, salt and spices.
The lard is rubbed with the resulting mixture, wrapped in foil and kneaded with your hands.
The lard is left in the room for 8 hours, and then put into the cold for 2 hours.

How to salt lard in Ukrainian?

Salty favorite snack. A huge advantage is the speed of preparation. After the product has been infused at room temperature, it is placed in a bag and put in the freezer for a couple of hours. And after that it can be cut into thin slices and served.

Ingredients:

lard – 1 kg;
garlic – 1 head;
black and allspice peas;
salt – 1 glass;
spices.

Preparation

The lard is cut into large pieces, rolled in salt, cuts are made and garlic slices are inserted.
Rub the pieces with pepper and chopped bay leaf.
Place the preparations on a large dish, cover with film and leave for 2 days.

How to salt lard with a layer?

You will learn how to deliciously pickle lard with a layer so that it comes out juicy and tasty from the recipe below. Its peculiarity is that the lard is boiled in plastic bags. Therefore, it is important that they are dense and do not tear during cooking. With this processing method, the product comes out especially tasty.

Ingredients:

lard with layer – 2 kg;
garlic – 7 cloves;
salt – 100 g;
chopped bay leaf – 4 pcs.;
mayonnaise – 1.5 tbsp. spoons;
black pepper, dried dill, cloves.

Preparation

The lard is washed, dried and cut into pieces up to 7 cm wide.
In each of them, cuts are made and pieces of garlic are inserted into them.
Spices and salt are mixed with mayonnaise and greased with lard on all sides.
Each piece is placed in a bag and tied.
Immerse the bags in a pan of water and, after boiling, cook over low heat for 1.5 hours.
After this, the bags are put away in the cold for 2 days.

This salted lard recipe comes in handy when you need to prepare it in the shortest possible time. Just half an hour and the product will be ready for use. But it is better if it is thoroughly cooled just before serving. The recipe specifies the minimum amount of spices; others can be added if desired.

There are three main ways to salt lard at home:

dry pickling– a quick cooking method, the main advantage of which is speed and ease, but the disadvantage is a short shelf life (maximum one month);

salting in brine– the resulting product is very tender and can be stored for a whole year; the main disadvantage is the laboriousness of the process itself.

It is almost impossible to over-salt lard; it absorbs as much salt as it needs, but lovers of lightly salted lard really need to be careful in this matter.

Lard turns yellow faster if stored in the light.

Preparing lard for salting at home

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 - the best recipes

Recipe 1. Classic recipe

1. Before salting, you need to prepare the lard - cut it cut it into pieces 10-15 cm long and 4-6 cm thick.

2. 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.

3. The lard is rubbed with salt and spices on top, quite tightly.

4. The dishes in which the lard will be salted are also smeared with spices.

6. 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. Easy way

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, the lard is generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

Very soon 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. How to pickle lard 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.

1. Layers of lard are sprinkled with your favorite spices, black pepper and bay leaf.

2. 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.

3. The lard is poured with hot brine; when it cools down, it is put into the refrigerator.

4. Salting lasts 3-4 days, after which the lard is considered ready.

5. Lard can be removed from the brine or stored directly in it.

Recipe 4. Salting boiled lard

1. Pour cold, clean water into a small saucepan.

2. 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.

3. 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.

4. Don’t forget to put a bay leaf on the cut.

5. 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.

6. Cold lard is greased with ground black pepper and it is ready to eat. Boiled lard is very tender and suitable for any teeth.

Recipe 5. How to pickle 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.

1. 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.

2. The lard is poured with cold brine so that the solution protrudes by 1-2 centimeters.

3. The jar is closed with a lid and left in a dark place at room temperature for a week.

4. Such lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6. How to salt 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.

1. To do this, lard is immediately cut into thin slices - portions or sandwiches.

2. Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.

3. Place pieces of lard, close the jar tightly and shake vigorously.

4. The lard should be left to salt outside the refrigerator, at room temperature.

5. In a day, the lard will be ready.

Recipe 7. How to pickle lard in a jar

Cut the lard into small cubes approximately 4 x 4 cm, including the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of lard into grated garlic on all sides.