Layering in brine is the most delicious recipe. How to salt lard at home and make the perfect snack in just a day

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

1 kg of lard;
200 g salt;
20 g ground black pepper;
½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

mag.relax.ua

2 kg of lard;
5 glasses of water;
200 g salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

toptuha.com

1 liter of water;
2 handfuls of onion peels;
3 bay leaves;
200 g salt;
2 tablespoons sugar;
1 kg of lard with a layer;
4 peas of allspice;
3 cloves of garlic;
paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

How to salt lard so that guests are delighted with it is a question that is relevant at all times. A snack that melts in your mouth leaves few people indifferent, so many housewives are trying to find the ideal technology for preparing it.

Features of salting

Not all housewives know how to salt lard at home so that it has a great taste.

The fact is that for gastronomic effect it is important to know some secrets and nuances of preparing snacks:

The main rule of salting is the choice of quality raw materials. Lard must be taken from the belly or back of a young pig so that it has meat layers. Ideally, if the animal was raised in the countryside or on a farm.
It is important that the skin on the bacon is thin, then the finished product will be more tender.
The depth of the layer should be 3 cm. The usefulness of the product depends on this.
The ingredient should have a uniform consistency and be white with a hint of pink when cut. If you pierce high-quality lard with a knife, you will feel density and resistance.
You need to add regular table salt. You cannot replace it with extra or iodized salt.
For pickling, it is necessary to use, which gives the appetizer a piquant and special aroma.
The finished dish must be frozen.

Lard can be safely called a universal product. It is served on its own, with rye bread and onions, with borscht, and sandwich snacks and spreads are prepared on the basis of bacon. Potatoes fried in lard are very tasty. Some chefs add it to various fillings: for pies, dumplings,...

In addition to excellent taste, lard contains useful substances, fatty acids, vitamins, macro- and microelements, and contains selenium. Daily consumption of 30 g of the product can improve your health.

Nutritionists have proven that in limited quantities it is useful even for people who adhere to diets.

How to salt lard in different ways

In cooking, there are many options for salting lard. There are recipes under pressure, in ground form, in a marinade; some methods allow you to consume the product several hours after preparation, and some recommend keeping the product for more than a week. After experimenting in the kitchen, every housewife can choose the right recipe for herself.

Salted lard in a glass container

In a jar - one of the traditional and most delicious salting options. Its difference is that the lard is well soaked in brine and acquires a juicy taste. This product will be the best addition to meat borscht and other first courses.

What you will need for salting:

half a liter of water;
lard – 500 g;
a couple of bay leaves;
table salt – 50 g;
peppercorns – 5 pcs.;
garlic – 2 cloves.

How to prepare lard:

The brine must be filled to the brim of the jar. The liquid should completely cover all the pieces of bacon.

How to salt sandwich lard

What is included in the snack:

bacon with meat layer – 1 kg;
salt – 80 g;
head of garlic;
ground pepper – 40 g;
laurel

Cooking steps:

After cooling, the sample can be taken. Thinly sliced lard, salted in this way, is ideal for rye bread sandwiches.

Hot salting method

According to this recipe, lard has a delicate and refined taste. When stored in a freezer, its shelf life increases to a year. The ideal option for cooking would be pieces with a layer.

Ingredients:

lard – 750 g;
coarse salt - 6 tbsp. l.;
laurel – 1 pc.;
peppercorns – 10 pcs.;
cloves – 3 pcs.;
head of garlic;
water – 1.5 l.

For rubbing:

3 tablespoons of salt;
30 g pepper mixture;
garlic;
a pinch of paprika.

Step by step recipe:

When salting lard at home using this recipe, the product can be stored for a long time. If after a couple of days the treat is not gone, it should be moved to the freezer until next use.

Lard in onion skins

A way to salt lard so that it is environmentally friendly, but similar to smoked.

Ingredients:

liter of water;
kilogram of bacon;
60 g granulated sugar;
head of garlic;
2 bay leaves;
onion peel;
7 prunes;
a glass of salt;
2 tbsp. l. ground pepper.

Technological process of preparation:

This lard has an attractive appearance and beautiful color; it can be stored in the freezer for up to a year.

How to pickle lard without brine

Dry method of salting lard, without cooking. The proportions of the components in the recipe are not observed; products can be taken by eye.

Compound:

salo;
garlic;
pepper mixture;
salt.

Cooking technology:

Before eating, shake off any excess seasonings from the treat.

Ukrainian recipe

Ingredients for pickling:

lard – 3 kg;
peppercorns – 15 pcs.;
salt – 0.4 kg;
laurel – 4 leaves;
garlic – 1 head;
ground pepper – 1 tsp;
coriander – 15 g.

Ukrainian cooking technology:

There is no need to be afraid of oversalting the product; it absorbs exactly as much spice as needed.

Salo in Belarusian

A distinctive feature of the homemade lard recipe, which is usually prepared in Belarus, is the presence of caraway seeds.

For salting you will need:

2 kg of lard;
50 g cumin;
130 g salt;
10 laurel leaves;
2 heads of garlic;
50 g peppercorns;
1.2 liters of water.

Step by step recipe:

The simplest recipe for salted lard

Ingredients:

fresh lard – 1000 g;
ground pepper – ½ tsp;
coarse salt - ½ cup.

Salting stages:

Before serving, shake off or wash off the salt from the product; put what remains uneaten in the freezer.

How to salt lard the Prague way

Ingredients:

pork belly – 3 kg;
a couple of heads of garlic;
salt;
ground pepper;
spices for pork.

Preparation:

The bags must be tied tightly so that no air remains inside them.

Salting lard at home is not a complicated process that every housewife can handle. All you need is a few inexpensive products and some free time. But the end result is a very tasty and aromatic snack that can renew brain tissue and provide the body with a charge of energy and strength. In addition, lard contains a lot of healing properties, especially necessary in the cold season.

Video recipes for salting lard

A classic appetizer - lard with garlic, the best homemade recipes with pepper, wild garlic, through a meat grinder.

Lard with garlic is a traditional Ukrainian appetizer, the popularity of which has been demonstrated more than once in literature and cinema. In ancient times, lard was salted in kilograms in huge wooden barrels and for many days. This step-by-step recipe with photos will tell you how to pickle lard with garlic at home using the dry method. The result is an incredibly tender and satisfying snack that goes well with beer or just as a snack.

In addition to the fact that we will salt the lard, we will also grate it with juicy garlic. Within 10 days, the lard will be completely saturated, salted and saturated with the aroma of garlic. This appetizer is very easy to prepare simply because lard cannot be under-salted or over-salted. By completely covering the pieces of lard with salt, you can be completely sure that this product will absorb only the required amount of salt. Lard with garlic will turn out incredibly tasty, aromatic and tender. You need to eat it with pieces of fresh fragrant black bread. Let's start preparing such a hearty Ukrainian snack as lard with garlic.

pork lard – 500 g
garlic - 1 pc.
black peppercorns - 25 pcs
table salt - 1-2 cups

To prepare such a snack, select light and fresh lard with a minimal amount of meat layer.

Let's prepare all the necessary ingredients for salting lard with garlic.

Cut the entire piece of lard into equal squares as shown in the photo.

Gently crush the black allspice peas into powder. Peel the cloves of not too large garlic and pass through a press.

In a deep bowl, mix all the crushed black pepper with garlic. Add half of the specified amount of coarse salt there. Thoroughly mix our unique marinade.

Rub each piece of lard thoroughly with the garlic mixture.

Pour a little coarse salt into the bottom of another deep bowl and spread some of the garlic mixture on top in an even layer. Place pieces of prepared lard on top of the mixture. Add the remaining garlic and pepper and pour all the salt on top of it. Cover the bowl with a tight-fitting lid and put it in the refrigerator: there the lard will salt for 10 days.

After the specified amount of time, remove the lard from the refrigerator, remove it from the bowl, and clean it of garlic and salt. Cut each piece into fairly thin slices.

Serve the finished pieces of lard along with black bread and green onions as an appetizer. Now you know how to dry salt lard with garlic so that it turns out really tasty.

Recipe 2: lard in brine with garlic (step-by-step photos)

A simple and reliable recipe that can be performed even by novice cooks. Usually this cooking method becomes the favorite among most housewives.

lard – 1 kg;
salt – 200 gr.;
water – 1-1.2 l;
garlic – 5 cloves;
spices - to taste.

First of all, you need to start preparing the brine: add salt to boiling water, stir until dissolved and leave to cool.

Cut the lard into equal pieces of medium size;

Chop a couple of cloves of garlic and grate pieces of lard with them;

Place the preparation inside a three-liter jar and add the remaining cloves of garlic on top;

Pour the previously prepared and cooled brine over the top of the garlic appetizer.

Close the jar with a lid, then cover with a thick cloth and leave to infuse;

You need to wait 4 to 6 days until ready;

The appetizer is ready: you can cut it right away, or you can store it in a cool place.

Recipe 3: how to pickle homemade lard with garlic

Dry salting of lard is the simplest and most common, and also the most delicious, method of preparing lard with your own hands at home for future use. Recipes for salting lard always remain relevant and are passed down from generation to generation, changing slightly in accordance with the realities of the time.

Lard prepared at home by dry salting always turns out tasty and very tender, and it can be made in a jar, in a saucepan, in a deep bowl, or in a bag - the product does not require any special conditions. After salting, lard retains its taste for a long time, and can be stored either in the freezer or refrigerator, or rolled up for the winter in sterile bottles or jars on the shelves of a pantry or basement.

Lard is perfect for preparing simple and nutritious snacks: it can be served cut into slices or strips with homemade borscht, or it can be ground with garlic and fresh herbs, and used as a kind of paste with baked potatoes. It's so delicious you'll just lick your fingers!

It has long been noticed that everything prepared with your own hands with love turns out thousands of times tastier. Without effort and a lot of experience, using the proposed detailed recipe for making salted lard and step-by-step photographs, you will learn how to salt real village lard, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to sneak to the refrigerator.

pork lard - 1.5 kg
table salt - 200-300 g
garlic - 2-3 pcs
dill - to taste
bay leaf
ground black pepper

Let's start salting lard at home. First, let's prepare the dishes in which we will salt the lard. This can be an ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of lard occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe.

Please note that high-quality salting of lard using the dry method can only be achieved by using ordinary coarsely ground kitchen salt, and in no case iodized salt. Wash the pan in warm water and soda, then rinse thoroughly and leave to dry, turning it upside down. We will also rinse and rinse the bottle and the plate, which fits easily into the pan - they will play the role of oppression.

Let's fill a bottle with clean cold water and start preparing the garlic. In order to easily clean it, we’ll resort to a little trick: put the whole heads in a deep bowl and fill with cold water. After fifteen minutes, add salt to the water, divide the heads into cloves, and, using a sharp knife with a short blade, peel the garlic without much effort and the peels sticking to your hands and the knife. Cut the peeled garlic cloves into slices two to three millimeters thick, such as those shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, spreading it in one layer on a napkin.

Fresh lard that has not been frozen is suitable for salting. The best option would be a piece of so-called village lard, the skin of which is tarred with straw and easily comes away from it when pulled and is quite thin. Experienced chefs choose lard for pickling based on smell. Choose the thickness of the lard at your discretion, but keep in mind that the best lard for dry salting is lard, the thickness of which is about five centimeters, and it is very good if it has streaks of meat along the top of the piece, and not inside it - such lard It will definitely be softer.

The best pieces for pickling are those taken from the back and back of the carcass. The pieces of fat on the belly of a pig are always tougher and have a non-uniform structure - such fat stretches behind the knife when cut. It is not recommended to wash lard before dry salting. The optimal solution in preparing the product for salting is to scrape it with a knife and then wipe it with a clean and dry cotton napkin.

Let's cut a piece of lard into strips, the width of which is equal to the height, such that when subsequently cutting, the plates of the finished lard have a shape close to a square - this is not a whim, this is an important condition that facilitates the uniform salting of lard at home with dry salting, and the key to obtaining the best result . After this, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean, dry cutting board and then spread it out a little. Roll a piece of lard over the salt and sprinkle a little more into the cuts. You will get blanks as in the photo.

In each cut of the prepared pieces of lard, put one bay leaf and several slices of chopped garlic.

On the bottom of a dry and clean pan we place bay leaf, garlic slices and ground black pepper, as well as chopped dry dill, but the last component is optional.

Place lard on top of the improvised spice bed, pressing the lard strips together as tightly as possible. The best way to lay lard for salting using the dry method is to lay out the pieces on the skin. Be sure to put chopped garlic and bay leaf on top of the tightly laid strips, and then sprinkle generously with ground black pepper and dry dill. We must repeat this operation for each layer until the lard prepared for salting is completely laid.

After laying the final layer of lard, place a plate or a suitable-sized lid on top of it, or, best of all, a wooden blank such as a round cutting board. The load will be a 3-liter jar of water, which has already warmed up a little, so before installation, be sure to wipe off the condensation that appears on the surface of the bottle.

Leave the pan with lard in this position for several days. On the second day, turn all the pieces of lard on their side, on the third - skin side up, on the fourth - on the other side. It is impossible to say specifically how long it takes to salt lard using the dry method (salting) - it all depends on the thickness of the pieces of lard, but on average five days is enough. During the salting process, you will see that the lard will turn pink and the garlic slices will turn light green. This is not an anomaly - this is a normal process, the end of which, that is, the complete readiness of the most delicious home-made dry-salted lard, will be when the pieces acquire a snow-white color.

It is recommended to freeze the finished lard in the freezer, well packed in parchment paper, but be sure to scrape off excess salt before placing it in it. There is an opinion that salt and the freezer are incompatible, and the equipment breaks down faster. Who knows, but it's better not to risk it. Ready lard can be successfully prepared for future use by sealing the pieces, freed from bay leaves and garlic, but with remaining salt, into cooled, clean, sterile jars with a lid for long-term storage. Lard can be consumed immediately after salting; this product is best combined with rye flour bread, generously greased with adjika or freshly prepared homemade mustard.

Recipe 4: homemade lard with garlic and pepper (with photo)

Cooking salted lard in brine is not a labor-intensive process at all. Anyone can prepare such a snack, you just need to be patient. I recommend the recipe for salted lard with garlic and pepper.

Pork lard
Salt - 500 g
Ground black pepper - to taste
Garlic - to taste
Water - 1 l

How to cook salted lard in brine, with garlic and pepper: cut the lard into small pieces.

Pour salt (250 g) into water at room temperature and stir. Immerse lard in brine.

Sprinkle the remaining salt on top.

Place under pressure and leave for a day at room temperature, then put in the refrigerator for another 3 days.

Salted lard in brine is ready, dry it. Peel the garlic.

Squeeze the garlic through a press.

Coat the lard with garlic on all sides.

Sprinkle with pepper.

Place salted lard with garlic and pepper in a bag or food container, close tightly to prevent air from entering.

Store salted lard with garlic and pepper in the freezer. Cook with pleasure!

Recipe 5: how to deliciously pickle lard with garlic (step by step)

Salted lard with garlic is the most popular product of Ukrainian cuisine, which you can try in any restaurant. But why order it in these establishments, when you can pickle no less tasty lard in your kitchen?! It will turn out so aromatic and tasty that you will have to prepare another portion of this snack product in a few days, since there will not be a single piece left in the refrigerator.

You can and should serve cooked lard with slices of black Borodino bread, with various spicy sauces, such as mustard, mustard beans, beetroot horseradish and even Japanese wasabi. When preparing a dish, remember that fresh garlic shortens the shelf life of the product, so it is added the day before serving the lard, so that it does not start to taste bitter later!

Salted lard is stored in the refrigerator for about 7 days, then it must be moved to the freezer and removed as needed - you will always have an appetizer available with a glass of white vodka for boiled potatoes, mashed potatoes, fresh vegetables: radishes, tomatoes, etc. .

Since the recipe presents a classic method of preparing lard, you can add other spices to your taste with garlic: ground black pepper, ground dried paprika, dried rosemary or thyme, chopped bay leaves.

Lard 500 g
Salt 4 tbsp.
Garlic 0.5 pcs

Buy fresh white lard, rinse it in water, scrape off the skin and rinse again. Cut the layer of lard into portions.

Rub each piece of lard with salt on all sides and place in a deep container, for example: a dish or bowl - be sure to choose non-iodized salt. Cover the container with parchment paper and refrigerate for about 3-4 days.

After the specified time, peel half the head of garlic, rinse the cloves in water, and press them into a bowl.

Remove the lard from the container, remove a small layer of salt and rub with chopped garlic on all sides. Place back in container and leave for 1 day in the cold to infuse with garlic aroma. If you want to get a richer taste of the dish, then at this stage add other spices of your choice to the chopped garlic.

Then cut the layers of lard into small plates and place them on a plate or dish for serving.

Recipe 6: lard with garlic and wild garlic through a meat grinder

Lard with garlic through a meat grinder is one of the most popular lard snacks. In essence, this snack is nothing more than a sandwich paste, putty or pate made from lard, salt, garlic and black pepper. Lard with garlic through a meat grinder, prepared at home, can be an excellent alternative to butter, store-bought sandwich spreads and mayonnaise. This appetizer is especially good with black rye and Borodino bread.

The recipe for lard with garlic through a meat grinder is so simple that literally anyone can repeat it. To prepare lard with garlic, you can use both salted and fresh lard. When using already salted lard, significantly less salt is added to the appetizer than when using fresh lard.

Lard - 500 gr.,
Garlic - 1-2 heads,
Ramson - 20 gr.,
Salt - on the tip of a teaspoon,
Black pepper - a pinch.

The taste of the finished snack will primarily be influenced by the quality of the lard. Today you can find a lot of different information on the Internet about how to choose the right fresh and tasty lard, so I won’t focus on this point. To prepare this appetizer, you need to select soft lard without a meat layer (this kind of lard is best used for making bacon). If there are areas of meat on top of a piece of lard, they need to be cut off.

Cut off the skin of the lard with a sharp knife. To make it more convenient to grind it in a meat grinder, cut it into small pieces.

Prepare the garlic by peeling the garlic cloves.

In addition to garlic, you can also include wild garlic in the snack. It will add an additional garlic aroma to the lard, and will also color the finished appetizer in a beautiful light green color.

Fold the wild garlic into a bunch, cut lengthwise into strips.

Pass the prepared lard, garlic and wild garlic through a meat grinder.

Add salt and black pepper to the resulting snack ingredients.

Mix all the products in a bowl with a spoon or fork until the mixture is homogeneous in color and structure. As you can see in the photo, the mass of lard turned out to be a beautiful green color. Our appetizer is ready.

Transfer the lard and garlic through a meat grinder into a sterilized jar. It is also advisable to steam the lid. Salt, garlic and black pepper are natural preservatives, so the snack can be stored in the refrigerator for quite a long time - up to about three weeks, but in any case, it is always better to make it fresh rather than store it for a long time.

In addition, you can arrange it in the form of a sausage. To do this, place the snack on cling film in the form of a “log”. Wrap tightly with cling film. Tie the ends with thread or a knot. Place in the freezer. After about 2-3 hours, the lard will freeze, and the appetizer can be beautifully spread on bread.

Bon appetit. I will be glad if you liked this recipe for lard with garlic through a meat grinder and find it useful.

Recipe 7: pork lard appetizer with garlic and spices

Almost everyone loves lard, and it doesn’t really matter what it is - smoked, salted or fried until crispy, or a lard snack. However, the most popular recipe is lard with garlic through a meat grinder. Tender and aromatic, it serves as an excellent spread on bread and is the best addition to a hot first course.

When choosing lard for such a snack, first of all you need to pay attention to its quality, and not be guided only by price. It should be fresh, soft and, most importantly, odorless. The lard skin should be as thin and soft as possible, that is, easily pierced with a knife. The piece itself must be chosen to be small in size; in this case, the likelihood that the pig from which this lard was obtained will not be very old is much higher.

raw lard – about 500 grams;
coarse salt - 1 teaspoon;
black pepper – 7-8 peas;
garlic – 4-5 cloves.

Rinse the lard in cool water and dry thoroughly, then separate from the skin using a sharp knife and cut into medium-sized pieces. If the skin is soft and carefully cleaned, then you don’t have to separate it, but then the snack will not be as uniform and melting in your mouth as you would like.

Grind black pepper in a special mortar (not very finely) and mix with salt.

Using a meat grinder or blender, grind the lard and peeled garlic cloves into a homogeneous mass.

Pour spices and salt into the chopped lard.

Mix thoroughly so that the salt and pepper are evenly distributed.

Place lard with garlic and spices in a jar with a tight-fitting lid and place in the refrigerator. After just an hour you can spread it on bread, preferably black, and eat it with pleasure.

I salted the lard again and updated the salting recipe with new photos. I'll tell you how to quickly prepare salted lard. And also about traditional methods of salting lard: dry and wet, that is, in brine (brine). The preparation time for quick salted lard will take from 7 minutes to one hour, not counting cooling. Delicious salty salo we will cook differently recipes: in the oven, microwave, multicooker, in a baking bag, in foil. Let's not ignore the express method pickling lard in a jar in 30 minutes.

Pork layers (I have 1.6 kg);
Seasoning for pork (I use it for pork baked with mustard and spices) – 1 package.
Salt (and Adyghe salt), pepper - to taste.
Adjika.

Rub the meat with seasonings, salt, pepper, adjika. Let it brew for 40 minutes in the refrigerator.

Place the layers of pork into a baking sleeve and place in the oven preheated to 200 degrees.

The cooking time for this brisket in the oven is 1.5 hours. Cool the finished lard and you are ready to eat!

BON APPETIT!!!

I myself have cooked delicious salted lard in a slow cooker several times.
And now - hot salting of lard

Here is the recipe for lard for the slow cooker:

Take a piece of lard, no larger than a multicooker tray for steaming.

Lard is selected with layers of meat, it is generously rubbed with salt, spices, and grated garlic. It is packaged in a baking sleeve and soaked in spices and salt for some time (15-30 minutes).

Water is poured into the multicooker bowl, about 5 cups from the multicooker. Boiling water will only speed up the cooking process. The tray with lard is inserted into the multicooker, the lid is closed. The “steaming” mode is selected and the cooking time is set to 60 minutes. The prepared tasty lard is therefore quickly removed and cooled. As soon as the lard has cooled, you can try it!

Try it, very tender and aromatic lard!

You can cook lard in a slow cooker not only in a baking sleeve. Several times I cooked this boiled lard with garlic and spices in foil.

If you don’t have a slow cooker, prepare lard with spices according to this recipe in a double boiler or pressure cooker. You can also cook this original lard in the microwave.

Recipe for cooking lard in the microwave

A piece of lard (300-400 g) is rubbed with salt, pepper, and garlic. It can be stuffed with carrot sticks, then the cut will be beautiful. Pack in a baking bag or container for cooking. Cook lard in the microwave at 800 W for 6 minutes. Then let the lard sit in the microwave for a while until it finishes. Cool and you can try! The lard turns out soft, but the skin is slightly harsh. This does not affect the taste in any way.

Another method for quickly preparing lard is the express method. A few words about him.

Express recipe for salting lard

Pieces of lard are well rubbed with salt, spices and garlic. They are placed in a glass jar; it must be checked for integrity and chips. The top is simply covered with a metal or nylon lid, it doesn’t close! Place a cotton napkin on the bottom of the saucepan and add water. The lard is sterilized (boiled) for 30 minutes. That's it, the lard is ready. Cool and try!

There are also

traditional methods of salting lard

which cannot be ignored. Here are some of them:

Dry method of salting lard

Pieces of lard are rolled in coarse table salt.

Iodized salt and “Extra” are not suitable for this method of salting lard. You can add red and black pepper to the salt, as well as various dried herbs: Provençal, marjoram, cumin, etc. The lard turns out to be very aromatic if you put it in slices of chopped garlic.

When salting lard, it takes as much salt as needed. It is believed that it is impossible to over-salt lard, but there is still an algorithm: for 1 kg of lard you need about 4 tablespoons of coarse salt. If you like lard with spices, add 1 tablespoon of ground black pepper and half a tablespoon of red pepper to this amount of salt. For 1 kg of lard, take 2 heads of garlic and cut the cloves into slices. To salt lard, the pieces must be at least 5 cm thick. A layer of salt is poured onto the bottom of the container in which the lard will be salted (the container should not oxidize), and layers or pieces of lard, rolled in salt, are laid out on it, skin side down. Each layer of lard is sprinkled with salt. There is a rule for laying lard: skin to skin, lard to lard. The container with lard is covered.

My grandmother always salts lard using the dry method, placing the lard in glass jars, as in the photo:

And he rolls them up with turnkey metal lids. This lard can be stored for more than a year. The first day the lard is in a container, this also applies to glass jars, is kept at room temperature. During this time, juice may be released if the lard has streaks of meat. Then the lard is placed in a cool place for 5-7 days, it can be a refrigerator, a cellar (but not in the cold or in the freezer, otherwise the lard will not be salted, but will freeze).

When I salt lard in small quantities, to no avail, I simply close the glass jar with a plastic lid.

The salted lard is ready, you can try it!

The finished lard is stored in a cool place, for example, in the refrigerator. When salting, lard is not packed very tightly, as it can suffocate.

Lard in brine or brine (in Ukrainian)

One of our readers salts lard using this recipe Yulia Omelchenko. Pieces of lard (calculated for 2 kg of lard) are placed in glass jars or enamel dishes. Not too tight so as not to suffocate. Add peppercorns, 3 bay leaves, ground red and black pepper, chopped garlic, 1 head. A brine is prepared for approximately 2 kg of lard: 5 glasses of water (250 ml each) and a glass of salt are brought to a boil and cooled to room temperature. The lard is poured with this brine, covered with a lid and placed in a cool place for 5 days. When salting lard in an enamel bowl according to this recipe, you can put a cotton cloth on the bottom and on the last layer of lard, and be sure to put pressure on top. Lard salted in brine turns out to be very tender with a soft skin. If a large amount of lard has been salted, it can be removed from the brine, dried with a napkin and wrapped in parchment or foil. Keep refrigerated. Or you can store such lard in a plastic bag in the freezer.

I hope it's a selection lard salting recipes will be useful to many!

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

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

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

How to choose lard for salting

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

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

Recipes for salting lard

Classic recipe: dry method

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

Simple recipe

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.

Video recipe for the occasion:

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

How to pickle lard in brine

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

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

Salting boiled lard

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

Lard in brine

Brine is a strong saline solution. It is prepared like this:

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

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

Salting lard in 1 day: express method

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

To do this, lard is immediately cut into thin slices - portions or sandwiches.
Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.
Place pieces of lard, close the jar tightly and shake vigorously.
The lard should be left to salt outside the refrigerator, at room temperature.
In a day the lard will be ready.