How to properly salt lard. How to salt delicious lard at home so that it melts in your mouth

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.

Pork lard is eaten salted, smoked, boiled, stewed or fried, and its history is so closely intertwined with the culture of the Eastern Slavs that few products can boast of such popularity in folk art. There are jokes, anecdotes, and even songs about lard! You could write a whole book about this folk product, but we will focus on recipes for how to deliciously salt lard at home.

Did you know that in the past the German word “Speck” was most often used for salted or salted-smoked lard?

All recipes for salting lard can be divided into three main methods: dry rubbing with salt, salting in brine, and cooking with salt. Each of these methods is available at home and does not require any special qualifications or complex ingredients. Now we will deal with each of them step by step so that you can choose the best option for yourself. But before you start preparing delicious salted lard, you need to choose and buy a suitable piece.

It is very important to choose the right piece to make delicious salted lard; the best option would be to visit a large market or a store with farm products, where there is a large selection.

It is necessary to carefully examine the pieces on the counter - the color of the lard should be white or pinkish, but uniform. The skin of a piece of lard should be clean and smooth. It wouldn’t hurt to smell a piece - its aroma should be subtle, sweetish-milky, and if you come across lard with a strong, specific smell, then it’s better not to buy it. Lard suitable for salting should be easily pierced with a match!

How to choose a salting method?

You have already read above that there are three main ways to salt lard, all recipes are divided into

1. Salt lard in brine- boil the brine and place pieces of lard in it, and then add spices. The big advantage of this salting is the long shelf life of the finished product - up to a year! The best option is that the salted lard is neither hard nor too soft.
2. Dry method of salting lard- prepare a mixture of salt with pepper, garlic and spices, and then thoroughly rub the lard on all sides. Such recipes are very quick and no less tasty, but such salted lard can be stored for no more than one month. Please note that the pieces may turn out to be quite tough, which may not be suitable for everyone.
3. Cooking lard- this method of salting allows you to obtain a flavorful product, which, with a certain recipe, will be very similar to smoked lard, the consistency is very soft, which will allow it to be eaten even by older people. The shelf life of salted lard prepared by cooking reaches 6 months.

What to salt lard with?

Here, every housewife has her own preferences and favorites, because lard can be salted with garlic, and pepper (black, red, allspice), and with bay leaf, and with dill, and with cumin, and with basil, and with coriander and other herbs and spices!

Now in stores and supermarkets there are ready-made sets of seasonings for salting lard for sale for every taste and budget!

Let's start with a recipe for cold salting lard in brine; this method is available at home and can be considered classic. To prepare you will need the following ingredients:

• Pork lard - 2 kg;
• Water - 1-1.5 liters;
• Salt - 200 gr;
• Peppercorns - 1 tablespoon;
• Bay leaf - 4-5 pcs;
• Garlic - 1-2 heads.

Method for preparing salted lard in brine in ordinary jars:

Step 1. Prepare the brine, for which we pour 1.5 liters of water into a saucepan, pour in 200 grams of salt, add black and allspice peas, as well as a bay leaf and put everything on the fire. Bring to a boil and simmer for 7-10 minutes. Remove from heat and let the brine cool to room temperature.

Step 2. We wash the lard and cut it into pieces 5-7 centimeters thick, so that it is well salted and so that these pieces fit into the neck of the jar normally.

Step 3. Place the pieces of lard in jars and fill them with completely cooled brine (along with the spices that float in it). Cut the garlic into thin rings and add evenly to each jar.

Step 4. Close the jars with lids and leave them for one day at room temperature, then put them in the cold for another two days (for example, in the refrigerator or on the balcony, if the weather outside is cool, but not frosty).

Step 5. On the fourth day, drain the brine from the jars and take out the already salted lard, wipe it and, if desired, you can roll the pieces in spices to taste, or you can leave them as is. We wrap the finished lard either in a bag or in cling film and store it in the freezer, taking out a piece as needed.

To deliciously pickle lard with garlic and spices you will need the following ingredients:

• Fresh lard - 1 kg;
• Salt - 200 gr;
• Garlic - 1-2 heads;
• Allspice - 1 tablespoon;
• Pepper mixture - 1 tablespoon;
• Bay leaf - 3-4 pcs.

The process for preparing salted lard with garlic using the dry method is as follows:

Step 1. Cut the lard into equal parts with a thickness of no more than 5-7 centimeters (see photo), the speed of salting depends on this, thick pieces will have to be kept longer.

Step 2. Pour salt, seasonings and bay leaf into a mortar, grind everything, add chopped garlic to the mortar and mix the mixture thoroughly for grating the lard (you can buy ready-made seasonings for pickling, but when you cook yourself, you are sure that there is nothing extra in there was no recipe). Pour the resulting mixture of salt and spices with garlic onto a plate.

Step 3. Each piece of lard must be well coated on all sides; the taste and quality of the salting depends on this.

Step 4. Place the boned pieces of lard in a cling film bag (a baking bag works great) and tie it so that as little air as possible remains inside around the pieces of lard. Place the bag in the refrigerator for one day.

Step 5. After 24 hours, you need to thoroughly mix the contents of the bag to ensure that the pieces of lard are evenly salted.

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Step 6. After 48 hours from the start of salting, the product can be tasted. Long-term storage of such lard is possible directly in the bags in which it was salted in the freezer. (it is advisable to eat it within 1 month).

The third method, which we mentioned at the very beginning, is hot salting of lard, and now we will tell you about a recipe for how to cook salted lard in onion skins to increase its shelf life and also achieve greater softness.

Ingredients:

• Lard with meat layer - 1.5 kg;
• Water - 1.2 liters;
• Salt - 150 g;
• Onion peels - 3-4 handfuls (from regular or red onions);
• Bay leaf - 3-4 pcs;
• Black pepper - 1 teaspoon;
• Allspice - 1 teaspoon;
• A mixture of ground peppers, garlic and other spices - to taste.

The process of hot salting lard by cooking it in onion skins with salt and spices is best watched in this video recipe:

You can cook this boiled-salted lard either in a regular saucepan on the stove or in a slow cooker using the normal cooking mode. As soon as the water boils, we note the time - you need to cook the lard in the husk with spices and salt for no more than 20 minutes! After this, without opening the lid of the pan (multi-cooker), leave the lard in this spicy brine for 24 hours, so that the lard is properly salted and acquires a bronze color from the onion skins.

A day later, from ground peppers, bay leaves and chopped garlic, we prepare a mixture for grating the cooked lard. We take the lard out of the pan, wipe it or let the brine drain, then rub it with garlic and spices, and then wrap it in parchment or cling foil. Then we put the lard wrapped in parchment (foil) into regular plastic bags and put it in the freezer for storage! Bon appetit! Write your recipes for salting lard in the comments!

Why can’t you salt lard in a flask or aluminum can?

You cannot salt lard in flasks or aluminum cans! This also applies to the salting of other products - since 2003 in the Russian Federation, sanitary and epidemiological norms and rules (SanPiN 2.3.6.1079-01) have not allowed the use of aluminum utensils for long-term storage of food, and in accordance with SanPiN 2.4.1.3049-13 in children's In preschool institutions, even the preparation and short-term storage of finished products in aluminum and duralumin containers is prohibited, as is the use of aluminum cutlery.

Legislators came to this decision after studying the interaction of salt solutions with aluminum, which, under the influence of salt, can lose the oxide film on the surface and enter into oxidative reactions with food. Thus, it is better not to salt anything in obviously convenient aluminum cans and flasks and not to store salted lard or other products in them.

Such a traditional Ukrainian product as lard was used for food back in the 18th century.Today, lard does not lose its popularity; it also continues to be salted, smoked and subjected to other heat treatments. But among all the recipes for preparing this product, the one most loved is lard - this is lard that can be quickly and deliciously salted and served as an excellent appetizer. But you can learn all the secrets of making salted lard by watching the video or reading step-by-step recipes.

Choosing lard for salting

To salt delicious lard at home, you need to wisely approach the issue of choosing it and first of all find out from which part of the carcass it was removed:

1. Back: lard without meat, the texture is soft and homogeneous. In the shoulder part the density is more rigid; at one edge the piece is slightly narrowed. Lard can be of different thicknesses, it all depends on the breed of pigs. Can be used for any salting method.
2. Barrel: not a very thick layer of fat with a thin light meat cut. This type of lard is ideal for all salting methods; you can even bake it in the oven.
3. Cheek: the lower and upper layer of fat with a heterogeneous consistency and with a thin meat slit in the middle. For this type of lard, it is better to choose a wet salting method and it is very important to control the amount of salt. If you over-salt such lard, it will turn out tasteless and tough.
4. Neck part: The lard is hard, the texture is dense and the skin is thick. It is better not to consider this type of lard for pickling; it is better to bake, fry or smoke it.
5. Kryzhok (lumbar part) and ham: The softest and most delicate fat, especially when removed from the lumbar part, the ham pulls back a little when biting off due to the fact that its texture is looser, as if porous. This kind of lard is ideal for pickling, but if the product has a thick layer of fat, then it is better to bake it.
6. Undercut (ventral part): The fat is thick, as are the meat cuts, which are dark red in color. This lard is an excellent option for bacon, for baking and drying.
7. Sdor (visceral fat): an oily fatty part with a specific odor, removed from the bottom of the carcass. Suitable for pickling, but only in marinade and only for lard.
8. Trim: It is better not to add salt, since this is fat cut from different parts of the carcass.

Also, when choosing lard, one cannot ignore the following points:

• if the lard is yellow or gray, we immediately refuse such a product, choose only white or light pink;
• there are no stains or hairs on the skin, it should be clean and not very hard;
• if you press on the pulp, the hole that appears should not return to its original position;
• Never use boar lard for salting, it has a disgusting smell;
• If the lard has numerous layers of meat, then the salting process will take more time.

How to pickle delicious lard so that it melts in your mouth: recipes

Lard can be salted using dry, wet or mixed methods. If you plan to store lard for a long time, then you should choose the dry method. For lard from the back of the carcass, it is better to choose wet, and combined is suitable for brisket and loin.

So that the finished product does not turn out loose, but retains its structure, it must be salted chilled, or better yet slightly frozen.

Lard in brine - the most delicious recipe

At home, you can quickly and deliciously pickle lard in brine. This is the easiest option and if you follow the instructions, you can get delicious.

Ingredients:

• pig leaf;
• salo;
• 100 g of salt (per 1 liter of water);
• 2 heads of garlic;
• a couple of black peppercorns;
• a couple of allspice peas;
• 3 bay leaves.

Preparation:

• Let's start salting the lard with brine; to do this, fill the pan with water and immediately add salt, two types of pepper and add bay leaf. As soon as the liquid with seasonings boils, immediately turn off the heat and leave to cool.
• Cut the lard into pieces, about 150 grams each. Cut the cloves of the spicy vegetable into large slices, and stuff each piece with garlic.

• Place pieces of lard in a bowl, pour in brine and place a press on top, cover and transfer to the cold for 5 days.

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• Afterwards, take the lard out of the marinade, put it in bags and put it in the freezer.

How to salt lard tasty and quickly with garlic

Lard with garlic turns out to be especially tasty and very aromatic; the salting process is just as easy and simple.

Ingredients:

• 1 kg of lard;
• 1 glass of salt;
• 1 liter of water;
• 3 cloves of garlic;
• 2 bay leaves;
• allspice to taste;
• dried herbs to taste.

Preparation:

1. Divide the lard prepared for salting into pieces 5 cm thick.
2. Stir salt in warm water and add pieces of lard into it, then add cloves of garlic, bay leaves and dried herbs, mix.
3. Cover the lard with spices and place in a cool place for at least 6 hours, up to 12.
4. Then we take it out, sprinkle it with any seasonings if desired, and you can serve the appetizer to the table.

Pickling in a jar

When you study how to quickly and deliciously pickle lard in a jar at home, all the recipes seem to be similar, but even if they are small, there are differences. Some people just make the brine more salty, others add more or other pickling spices.

Ingredients:

• salo;
• 1 liter of water;
• 8 tbsp. spoons of salt;
• 3 bay leaves;
• 8 black peppercorns;
• 4 peas of allspice;
• head of garlic;
• 1 teaspoon coriander;
• 1 teaspoon ground pepper;
• 1 teaspoon hops-suneli.

Preparation:

• Fill the pan with water, pour in salt, two types of peppercorns, put in laurel leaves and place on the stove, boil and cool.
• Squeeze out the garlic cloves through a press; you can simply chop them finely with a knife or use a grater.

• Pour all the seasonings into a bowl and stir.
• We cut the lard into pieces, season each one well with seasonings and spicy vegetables, put it in a jar and pour in the brine.

• We cover the jar with its contents, first keep it warm for a day, and then transfer it to a cool place and leave it there for two days.

Fast way

If you don’t have time to salt lard for a long time, then you should use a recipe like “five-minute”, it turns out delicious, and most importantly, quickly.

Ingredients:

• 1 g brisket;
• head of garlic;
• 4 tbsp. spoons of salt (per 1 liter of water);
• allspice;
• ground red and black pepper;
• 5 bay leaves.

Preparation:

1. Place bay leaves in a saucepan with water, add all types of pepper and salt, stir and put on fire.
2. We cut the brisket into four parts, and as soon as the brine boils, add lard, after another boil, cook the product for 5 minutes.
3. We disassemble the head of garlic into cloves, chop half into circles, and pass the other part through a press.
4. Remove the lard from the heat, wait 15 minutes and pour out all the garlic, cover and put in the cold, in less than a day the lard can be served.

Pickling in onion skins

Salting lard in onion skins is an old tradition that is passed down from generation to generation. This method allows you to obtain lard with an unusually beautiful shade and delicate taste. It’s easy to cook interesting things, just watch photos or videos.

Ingredients:

• 1.5 kg of lard with a slot;
• 150 g salt;
• 1.2 liters of water;
• garlic;
• onion peel;
• a mixture of peppers (peas and ground).

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Preparation:

1. Take onion peels, the more the better, rinse them with warm water and put half of them in a saucepan, lay pieces of lard on top and sprinkle the product with pepper dragees, bay leaves and coarse salt.
2. Next, lay out the remaining husks and pour in water. We put the container on the fire, but you can boil the lard in a slow cooker; to do this, select the “Cooking” program and set the time to 20 minutes.
3. If we boil lard over a fire, then after boiling we also cook it for 20 minutes. Afterwards, we do not open the lid, but leave it for a day so that the lard cools and infuses.
4. Then we take out the bacon, dry it a little, sprinkle with ground pepper, sprinkle with ground bay leaf and coat with grated garlic.
5. Afterwards, we wrap the lard in parchment, put it in a bag and put it in the freezer overnight. The next day you can serve the appetizer just with bread, but it’s better with borscht.

Salted lard in a bag

You can pickle lard at home quickly and deliciously in a bag using the dry method. The salting process takes 5 minutes, and the finished product can be tasted after 36 hours or even a day.

Ingredients:

• 300 g lard;
• 50 g salt;
• 20 g spices.

Preparation:

• We wash the lard, dry it, coat it in salt on all sides and put it in a bag. This way you can get just salted lard.

• For fans of spicy snacks, add dry Abkhaz adjika to the salt, also flavor the lard with the mixture and put it in a bag. The finished product has a pungent taste and smells like garlic.

• You can also use other spices for the recipe, for example, bouquets of seasonings for vegetables, barbecue, just black pepper, and you can add fresh garlic.

• So, put the bacon in the bag on a plate so that the released juice does not stain the entire refrigerator, leave it at low temperatures for at least a day, or better yet, keep it for 36 hours.

Lard in a slow cooker

Many housewives don’t even realize that you can quickly and deliciously pickle lard using a slow cooker. Thanks to this kitchen appliance, the lard turns out aromatic and soft, the main thing is to add the appropriate ones so as not to spoil the taste of the finished product.

The recipe with photos and descriptions will tell you step by step how to salt lard in this way.

Ingredients:

• 300 g of lard with layers of meat;
• 4 bay leaves;
• 1 teaspoon salt;
• 1 teaspoon sugar;
• 2 cloves of garlic.

Spices to taste:

• coriander (not ground);
• paprika pieces;
• seasonings for salting lard;
• freshly ground black pepper.

Preparation:

• Be sure to wash the lard and dry it with a napkin; there is no need to cut off the skin, it will help keep its shape.

• Pour seasonings for salting lard into a bowl, but you can take any spices for meat, also add granulated sugar, salt, coriander peas, pieces of paprika, pepper and finely chop bay leaves. If desired, you can add chili or regular red pepper and mix.

• Chop the garlic cloves into slices.
• Rub the seasoning mixture into the bacon, cover with slices of the spicy vegetable, and wrap in cling film.

• Pour water into the multicooker bowl, install a basket for steamed dishes and add lard.
• On the device, set the “Steam Boiler” program and count down the timer for 45 minutes.

After the signal, we take out the lard, cool it and keep it in the freezer for half an hour, after which the finished product can be served.

Salted lard in the oven

Salted lard is a recipe that is ideal for those who cannot wait long to enjoy delicious salted lard. The main advantage of this recipe is that the lard is tender and has a pleasant smell.

Ingredients:

• 1 kg of lard with meat layer;
• 30 g fresh dill;
• 6 cloves of garlic;
• 3 bay leaves;
• 20 g paprika;
• 250 ml mayonnaise;
• salt and allspice to taste.

Preparation:

1. Place mayonnaise in a suitable bowl, squeeze the garlic through a press and add finely chopped dill, stir everything thoroughly.
2. We cut the lard into pieces 8-10 cm wide; do not cut it into large pieces, otherwise they will not be soaked in the marinade. We cut the product from the skin side, so the lard is not deformed and it turns out appetizing in appearance.
3. We place pieces of lard on foil, sprinkle with salt, paprika and allspice, grease with marinade, do not regret it, put laurel leaves on top, wrap and put in the cold for 40 minutes.
4. Afterwards, transfer the lard onto a baking sheet and put it in the oven for 45 minutes (temperature 220°C).
5. The finished lard will look even more appetizing if it is also fried in a frying pan.

Secrets of making salted lard

Salting lard, dry or otherwise, is quite simple, but you need to know some of the subtleties and secrets of its preparation:

1. Almost every recipe uses garlic, but unfortunately its flavor doesn't last long. Therefore, in order for the smell of the spicy vegetable to remain, before serving, you just need to grate the lard with a clove of garlic.
2. Many housewives are afraid that they may end up with too salty lard, but do not worry, because it is simply impossible to over-salt such a product, since the lard will take as much salt as it needs. A similar situation applies to pepper, but if it seems that the product is spicy, just remove the remaining pepper and salt with a knife before serving.
3. To truly appreciate the taste of the finished product, you need to cut it very thin, and to do this you need to put it in the freezer for half an hour. A frozen product will be more amenable to thin slicing.
4. If the lard is cut from the abdominal part of the carcass, then at home you can quickly and deliciously pickle it only in brine, since such lard is hard. If from the side parts, then you can resort to dry salting methods.
5. The time for salting lard depends on the thickness of the piece, as well as on the meat layers; the thicker they are, the longer it will take.

You can check the readiness of the product by the following sign: if the veins in the middle of the pieces are still pink, then the lard is not ready yet, you need to wait a little longer or make the pieces thinner.

Classic recipe for lard in brine

Each dish has different preparation options, but it always starts with classic recipes. Lard is no exception, and this option allows you to quickly and tasty pickle lard in a jar at home.

Ingredients:

• fresh lard;
• 200 g salt;
• 1 liter of water;
• 2-3 cloves of garlic;
• Bay leaf;
• allspice;
• other spices as desired.

Preparation:

1. Cut the lard into pieces so that it is convenient to put them in a jar, roll in salt and pepper.
2. Stir salted granules in warm water.
3. Place pieces of lard in a jar, put laurel leaves between the layers, pour in the brine so that it completely covers the contents of the jar.
4. We close the jar and put it in the cold, after 3-4 days you can take a sample.
5. It is better to wrap the finished lard in parchment and store it at low temperatures.

What salt should you add to lard?

In addition to salt, various seasonings and spices are used for pickling, but which ones are all a matter of taste. The main thing here is that you should not get carried away with bay leaves, since its excess can negatively affect the taste of the finished product and make it bitter.

The most successful option is a mixture of coriander, black pepper, garlic and suneli hops. To do this, take a head of garlic for 300 g of lard and a dessert spoon of the listed seasonings, do not forget about salt.

To make the lard truly aromatic, you don’t need to take coriander and black pepper already ground, but rather whole and crush them yourself in a mortar, but it’s better to grind the garlic on a grater.

So, in addition to black pepper and coriander, you can include in the list of spices for salting lard:

• black, white, pink and green pepper;
• allspice;
• Chile;
• caraway;
• dried herbs (dill, parsley, thyme, basil, rosemary);
• mustard seeds;
• fenugreek;
• cumin.

But today there are also recipes with the addition of ginger.

Don’t be afraid to salt lard with your own hands, because all the recipes and technologies are simple, and the result is an excellent snack that will amaze your loved ones and friends with its taste and aroma, and will remind you of those times when food was especially tasty.

Lard boiled in a bag turns out very juicy and aromatic. It will be appreciated even by those who were previously very skeptical about this product. It is very simple to prepare, but it turns out incredibly tasty.

If you purchased hard lard with a very coarse skin, prepare it in a bag. It will become soft and at the same time retain its dense texture.

For 1 kg of fresh lard you will need:

• 2 heaped tablespoons of salt;
• 8 cloves of garlic;
• 1 tbsp. l. peppercorns.

Cooking process:

During the cooking process, the lard in the bag will be on the surface of the water. Don't try to sink it to the bottom. Just cover the pan with a lid.

Lard with spices

Boiled lard with spices is a fragrant classic that will perfectly complement any table. It's not difficult to prepare. But what happens will cause admiration not only among relatives, but also among guests. It is the spices that imbue lard with an amazing taste and make it perfect.

For the recipe you will need:

• 1 kg of lard (not very thick);
• 4 spoons. table salt;
• 6 – 8 cloves;
• peppercorns;
• ground red and black pepper;
• ground paprika;
• whole laurel leaf.

Cooking process:

The cooking time for lard can be varied. If you want it to be very soft, cook for an hour or more. In the case when you want to get a product that is soft on the outside and hard on the inside, it is enough to cook for 15 - 20 minutes.

Lard with garlic

Where are the sushi, rolls and other exotic dishes? This is a real delicacy, time-tested and approved by many generations of our citizens. Boiled lard with garlic is a dish that you can never have enough of.

For the recipe you will need:

• 1 kg of lard (choose with a layer of meat, it will be even tastier);
• about three liters of water;
• 10 – 12 cloves of garlic;
• 6 tablespoons salt.

Cooking process:

If there is no room in the refrigerator for a pan, you can put the lard in two bags, tie it well and place it somewhere on the shelf.

Boiled smoked lard

Everyone will agree that lard prepared with your own hands at home is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers or other additives are used for cooking. Cooked-smoked lard is not only surprisingly tasty, but also looks beautiful.

To prepare you will need:

• kilogram of lard;
• water – 4 liters;
• salt – 100 gr.;
• laurel leaf;
• peppercorns;
• foil;
• metal container;
• fruit tree sawdust.

Cooking process:

When smoking lard, it is very important that the lid fits tightly to the vessel. Smoke should not come out.

The most delicious boiled lard

And finally, the most delicious recipe for boiled lard. What makes this dish special is its secret ingredient – ​​onion skins. It is this that makes lard beautiful, adds an amazing flavor note that cannot be found in any other recipe for boiled lard.

Necessary ingredients per kilogram of lard:

• 2 liters of water;
• 100 gr. salt;
• 1.5 – 2 heads of garlic;
• laurel;
• onion peels (about four handfuls);
• allspice;

Cooking process:

You can take any spices to suit your taste. The amount of seasonings is also adjustable. If you like it spicy, you can add red pepper.

Boiled lard is a dish that will never go out of style. It is tasty, healthy and can successfully complement the menu of any holiday. It can be served with fresh bread, mustard, horseradish, and vegetables. This kind of lard just melts in your mouth. It's not difficult to prepare. But at the same time, you can always add something of your own, unusual, to the cooking process, which will make the dish even tastier.

Fragrant homemade lard, who would refuse such a temptation? A slice of tender lard with a slice of black bread and garlic is an ideal appetizer.

Salting lard at home is quite simple and each housewife has her own recipe, proven by generations. But there are only 3 ways to salt lard at home:

dry salting, salting in brine (without cooking) and boiled-salted lard, and everything else is just their variants.

All recipes are worthy of attention. The lard turns out tender, aromatic and very tasty! It just melts in your mouth!

Secrets of salting lard

1. The main thing is to choose the right lard: first of all, it should be fresh, without the characteristic smell of boar (this smell cannot be masked by any spices), the smell should be subtle, sweetish-milky,
2. The lard should be milky white (without yellow tints), or perhaps slightly pinkish, properly scorched (preferably with straw).
3. For dry salting you need to take pieces of lard - side layers from the back, for hot salting - the peritoneum
4. The size of the pieces of lard for salting affects the cooking time, take pieces of 100-150 grams, large pieces will remain fresh.
5. Lard takes as much salt as needed.
6. Salted lard is cut thinner and easier if it is fresh from the refrigerator.

Dry salting lard with garlic and pepper

For dry salting, it is better to take lard from the side layers or from the back. The lard turns out very tasty and tender.

Products:

• 600 g lard
• 4 table. spoons of salt
• 8 cloves garlic
• 1 tsp. spoon of ground pepper mixture
• 1 tsp. spoon coriander
• 1 tsp. spoon of ground black pepper

Preparation:

This recipe for salting lard is very simple, without cooking, you just need to grate the lard with spices.

We take a piece of lard - it can be lard with or without a meat layer. Cut large pieces of lard into 150 grams.

Prepare the spice mixture:

Peel the garlic and pass through a press into a cup.

Pour in the spices - coriander, ground black pepper and a mixture of peppers.

Mix everything.

Rub a piece of lard on all sides with this spice mixture. Now you need to wrap it in cling film or foil, you can simply put it in a clean plastic bag. Keep at room temperature for 5-6 hours to soak, and put in the refrigerator for 2 days.

After 2 days, the lard will be ready and you can eat it.

Cut into pieces and with black bread...mmmm...delicious!

Lard salted in this dry way can be stored in the refrigerator for about a month, then the taste is no longer the same.

Salting lard in brine without cooking (step-by-step photo recipe)

This recipe for pickling without boiling lard, but the brine must be boiled, and then salt the lard in it.

Products:

• 1.2 kg of back fat
• 1 liter of water
• 4 tbsp. heaped spoons of rock salt
• 1 table. spoon of dill seeds
• 10-15 pcs. black peppercorns
• 4-5 pcs. bay leaf
• 5 pieces. allspice
• Spices
• Garlic

Preparation:

First, prepare the brine:

Pour 1 liter of water into a saucepan and add so much

And spices.

Boil the brine, let it simmer for 2-3 minutes and turn off

Let it cool.

While the brine is cooling, you need to prepare the lard.

Cut the garlic into cubes,

Cut the lard into small pieces 5 x 5 cm and stuff it with chopped garlic on all sides.

Pour lard with cold brine along with seasonings.

The brine should completely cover it.

Cover the pan with a lid and place the pan with lard in the refrigerator for 3-4 days.

After 3-4 days the lard is ready. You need to remove it from the brine, dry it and store it in the refrigerator.

Be sure to cut into thin pieces and with black Borodino bread, amazingly delicious!

Bon appetit!

Lard in onion skins in a slow cooker, preparing for the winter

For this recipe, it’s good to take undercuts - lard with layers of meat or brisket. It’s very easy to prepare, you can store it in the freezer for up to 1 year, although it’s unlikely that it will live there that long, it’s really delicious!

You can cook it either in a slow cooker or in a regular pan on the stove.

Products:

• 1.5 kg lard
• 150 g salt (grind No. 1)
• 1.2 liters of water
• Pepper (mixture of peppers), bay leaf, garlic
• Onion peel

Preparation:

Wash the lard in cold water.

Wash the onion peels in warm (but not hot!) water.

Place half of the onion skins on the bottom of the multicooker.

Place pieces of lard on top and sprinkle spices on it

Add salt

Place onion peels on top in a thick layer and fill with water.

There should be enough water, if not enough, add another 100 ml.

Place the bowl with lard and onion skins in the slow cooker. Close the lid, turn on the “Cooking” mode, wait until the water boils. After the water boils, cook for 20 minutes.

Then turn off the multicooker. DO NOT OPEN THE LID until it cools completely!

When everything has cooled down, remove the bowl of the multi-cooker, cover with a lid and place in the refrigerator for 1-2 days. During this time everything will settle down.

After a day or two, remove the lard from the brine, discard the onion skins, clean the lard from it, dry it with paper towels and rub with spices.

Spices to suit your taste. Here is one option: a mixture of peppers (ground) - you can grind it at home yourself, or you can buy it ready-made. Ground bay leaf and a lot of garlic. You can simply grate it with garlic.

The garlic must be put through a crusher.

Sprinkle the lard on all sides with a mixture of peppers and bay leaf powder. If you like spicy lard, you can sprinkle it with hot chili pepper at this stage.

Rub the garlic pulp on all sides.

Wrap the lard, grated with spices, in parchment or foil (whatever you have on hand).

Place in a plastic bag and place in the freezer overnight.

In the morning, take the lard out of the freezer, let it sit at room temperature for 10-15 minutes and cut into thin slices.

That's it, lard in onion skins is ready! Serve it with borscht, make delicious sandwiches with it, or just as a snack. Unforgettably delicious!

This lard can be prepared in larger quantities and stored in the freezer all winter, and you will always have a great snack for the arrival of unexpected guests!

Salting lard with garlic and salt (cold method)

Products:

• Pork lard
• Garlic – 1 large head

Preparation

It is advisable to take lard with layers of meat, clean it, scrape it with a knife on all sides.

Cut into pieces approximately 5 by 5 cm long. You can cut 10 cm pieces and cut in half to the skin.

Stuff each piece of lard with garlic, making cuts and inserting garlic slices into them

Rub each piece generously with salt. Lard will take as much salt as needed

Pour a little salt into the containers in which the lard will be salted. Place pieces of lard in it tightly and sprinkle salt on top

Cover with a lid and refrigerate for 5-7 days.

After a week, we take out the lard and remove the salt. If lard has a meat layer, then the meat will definitely give juice

We put all the pieces in a plastic bag and put them in the freezer for a day.

Now you can eat it. Take out pieces, cut and serve. This lard is perfectly stored in the freezer.

Bon appetit!

Boiled and salted lard in a bag (video recipe)

The simplest recipe for salting lard with salt - classic

This recipe for salting lard is the simplest. Of course, spices give a unique taste and aroma to lard. But if you don’t like spices or don’t have them on hand, then you can simply salt the lard with salt

Products:

• Pork lard (from the back)

Preparation.

Scrape the lard, cut off the meat, and it is better to take lard without meat layers. Because lard and meat have different densities and with this dry salting method the meat will always be over-salted.

Cut the lard into 10-15 cm pieces. Rub generously with salt - as much as you need.

Sprinkle a small layer of salt on the bottom of the container.

Place pieces of lard and grated salt on it. Sprinkle more salt on top. Cover with a lid and place in a cool place - a cellar or refrigerator for 7 days.

After a week, remove the lard and carefully remove the salt with a knife. In principle, the lard is already ready, you just need to cool it in the freezer for 8-12 hours.

But if you grate it with garlic before, it will be even more flavorful.

Finely chop the garlic or pass it through a press and generously rub the lard on all sides.

Place the pieces of lard in a bag and put them in the freezer.

Chilled lard tastes better and cuts better.

In the morning we take out a piece and thinly slice the lard with garlic... and into bread. Delicious!

Salt lard in a jar in marinade (video recipe)

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