Podcherevok in onion skins - tasty, appetizing, satisfying. Salted lard in homemade brine Salt the undercuts and boiled pork using the wet method

Podcherevok is the abdominal part of a pig carcass, lard with layers of meat about 8 cm thick. It is usually salted and served as an appetizer. How to do this correctly? Let's go into more detail.

How to properly prepare undercuts for salting?

First of all, if the undercut was in the freezer, it should be defrosted in the refrigerator. After this, scrape the skin and wash the product under cold water. Now dry the lard. That's all.

How to salt undercuts correctly?

Podcherevok can be salted in several ways. Let's take a closer look at each of them.

Dry salting method

Take the prepared undercut and make deep punctures in it with a wide knife every 5 cm. But this is not necessary. Now the most important and constant ingredient will be coarse, non-iodized salt. For 1 kg of product you will need 3 tablespoons. The rest is your preferences and imagination.

Take black and allspice, bay leaf, etc. Spices should be ground in a mortar. Garlic is also often used for salting lard. The vegetable should be peeled and washed. Then either squeeze it through a press or cut it into thin slices. Then mix all the ingredients and rub the undercuts on all sides. Don't forget to fill the puncture sites. Place the semi-finished product in a clean and dry container. Leave for 1-2 hours at room temperature (unless it’s the height of summer, of course). After this, put it in the refrigerator for 1-2 days. Next, clean the lard from any remaining salt (you can rinse with cool water).

Salt the undercuts in brine

First, prepare the brine. Everything is simple here: boil 1 liter of water. Then remove it from the heat and add 150 gsalt. Stir. Add any chopped spices (1-2 teaspoons). Now cut the undercuts into pieces (about 5x5 cm). Place lard in sterilized glass jars. Fill with cooled brine almost to the top. If desired, you can top the pieces with chopped garlic, black peppercorns and bay leaf. If you decide to use an enamel pan, be sure to put pressure on top. Simply cover glass jars with plastic lids (not completely). Leave for a day at room temperature, then put in the refrigerator for 1-2 days. Then remove the salted undercut from the liquid and dry. Can be sliced ​​and served.

It is better to pack salted undercuts that are not eaten immediately in a tight bag and store them in the freezer (5-6 months maximum).

How to salt lard at home so that it turns out tender, tasty, melts in your mouth and evokes admiration from everyone who eats it? There are thousands of options, and everyone likes their own recipe for how to salt lard. If you don’t have one yet and this is your first time going to pickle lard at home, then choose, try, experiment - you will definitely like some of the recipes. But first you need to buy lard. For salting, you should choose only fresh, not very thick lard. It should be white or slightly pinkish in color, without yellowness. You can use both “pure” lard and pieces “with a slot”, that is, with thin veins of meat. The skin should be soft, clean and easily separated from the fat. Classically salted lard Cut a kilogram of lard into bars, sprinkle generously with coarse salt and refrigerate for two days. Then boil water and dip the lard into it along with the onion skins. Do not shake off the salt from the lard. Add two heads of minced garlic, a few bay leaves, a teaspoon of ground black pepper, half a teaspoon of ground red pepper, a few peppercorns and salt to the pan. Add more salt – the lard won’t take in too much. Cook the lard for 5-7 minutes, cool, wrap in paper and put in the freezer. You can try it in a day. Spicy lard A recipe for salting lard at home, for those who like it spicy. Pour 7 glasses of water into a saucepan, add a glass of coarse salt and a handful of onion peels, and bring to a boil. Cut the lard into pieces so that they fit into the pan and place them in water so that it completely covers them. Boil for 10 minutes and leave to cool in brine for a day. After a day, the lard should be removed from the brine, dried and thickly rubbed with red ground pepper and crushed garlic. After this, the lard is wrapped in foil or paper and put in the freezer. Lard prepared in this way can be stored for a very long time, maintaining freshness and amazing taste.

Kimzi (Korean cabbage)
Ingredients:
- 1 kg. white cabbage
- 3 tbsp. spoons of salt
- 1 medium sized onion
- 1-2 cloves of garlic
- ground red pepper

Cut white cabbage into strips, sprinkle with salt and
leave for several hours. Finely chop the onion and garlic and mix with red pepper. Then mix everything with pickled cabbage, put it in a clay pot, put a load on top and leave for 2-3 days.

Cream of clam chowder or Clam chowder. Clam chowder is a specific, very popular American dish. This is a kind of thick stew with bivalves, except mussels and oysters. Traditionally, chowder is made from cured pork, onions, tomatoes, milk or sour cream, butter and fish (such as cod) or shellfish. Some older recipes for this dish also add wine. In general, clam chowder is an excellent option for imagination and improvisation regarding ingredients and their quantities. In any case, this dish will take a special place in the gallery of your tastes. Here is one of the best versions of this interesting soup.

Note to the hostess

1. To remove excess bitterness from onions, after cutting they need to be placed in cold water for a while.

2. The cut half of an onion will not lose its taste if it is greased with margarine on the cut.

3. The opened onion will remain fresh if it is placed cut side down on a plate sprinkled with salt.

4. If washed greens are tightly wrapped in foil and placed in the freezer, they will remain fresh for 2-3 months. Moreover, unlike dried or salted, it will not change its smell and taste at all.

Well, we are going home with a simple catch - a pike under a kilogram, and a small perch (salted and dried), and we are looking forward to the next weekend, and there are unknown places along the city limits, new reservoirs, fishing, and, of course, our favorite SUVs...

Racetrack Playa is a place where the stones walk on their own.
Racetrack Playa is located in Death Valley. This is the bed of a dried lake, covered with a crust of takyr (a landform formed when saline soils dry out) with small cells. A rock rises in the middle of the lake, adding variety to the monotony of the flat landscape.
Dozens of trails can be found on the surface of the lake.

pechen treski Here is a recipe for making a delicious salad from canned cod liver.

We need:

4 medium potatoes

Canned peas

Bulb

Salted mushrooms

1 can cod liver

Boil potatoes and eggs, cool and cut.

Chop the mushrooms. Peel and chop the onion.

Mix everything and dump the liver along with the fat into our mixture from a tin can. And again chop everything finely. For this salad, the smaller everything is chopped, the better. Only after this add canned peas. Mix. Salad ready. Mushrooms in this salad are, of course, not for everybody. If you don’t really like this combination, you can replace the mushrooms with fresh cucumber. Cucumber is already a win-win option. How to pickle mushrooms is described here.

And one more little tip. In the store, choose only the highest grade liver. It would be good if the jar said “made at sea.”

If it says first grade and says “made from frozen raw materials,” then you don’t need to take it. It's impossible to eat.

Smoked mackerel at home without a smokehouse

Author of 1 recipe Alina Shikhgamzaeva:
How to pickle mackerel In order for our mackerel to look like smoked one, we will need:
Fresh frozen mackerel – 3 pieces (medium); Brine: Water – 1.2 liters; Salt – 3 full heaped tablespoons; Sugar – 1.5 tablespoons; Dry black tea – 2 tbsp; Onion peels – 3 full handfuls.
Salting mackerel at home.
Prepare the brine. In a saucepan with water, dissolve salt, sugar, dry tea, and thoroughly washed onion skins. Bring to a boil, cover with a lid and let cool. Strain. Clean the mackerel, remove the tail and head, rinse. Place the prepared fish in an enamel or glass bowl.
Author of 2 recipes Olya Polonskaya (Sizoy):
I make mackerel like this: fill 2 large mackerels (without heads) with brine and put them in the refrigerator for 4 days, then dry them overnight. Brine: 4 tbsp. I pour boiling water over spoons of tea, add 3 tablespoons of salt and 3 tablespoons of sugar. Pour cold brine over the fish. Try it, you won’t regret it, it’s very tasty.

Author of recipe 3 Elena Chernova (Borovskikh):
for 2 kg of mackerel, 4 tablespoons of sugar, 8 tablespoons of salt, a lot of onion skins - boil everything, cool, add 2 tablespoons of liquid smoke. Remove the head and intestines from the fish, pour in cold brine, put in the refrigerator for 3 days, after 3 days take it out, blot it with a napkin and hang it by the tail for a day (you need to lay something down; fat drips from the fish). BON APPETIT!

How to salt lard?
Recipe four

Quick pickling with garlic and pepper
Take lard in quantities as in the second recipe. Prepare it without using spices. Then pour cold water into a saucepan large enough to accommodate two pieces of lard. It is necessary to take into account that subsequently the volume of loaded lard does not displace water from the pan. Place a pot of water on the stove and bring to a boil. Using table forks, add prepared lard into boiling water. Bring to a boil and reduce heating temperature. Cook thin lard 2-3 cm thick for 8 minutes at low temperature and low boil, thick lard for 10 minutes.
At the end of the specified time, remove the lard using forks onto a clean plate. Let it cool slightly. Just to avoid getting scalded. Next, with hot lard, perform all the operations as in the third recipe.
After the first day, turn the lard over as described in the second recipe. Leave the inverted lard for another day.

How to pickle herring.
I salt the freshly frozen herring myself. It turns out very tasty, and the savings are noticeable, because salted herring is much more expensive than fresh-frozen herring. The layout for the marinade is as follows: 1 liter. water 6 tablespoons salt 3 tablespoons caxap peppercorns - 6-7 pieces 3 bay leaves, a little cloves, cinnamon and coriander Please note that there are 5-6 pieces of fish in 1 kg of herring. They fit perfectly in a three-liter jar. Filling them requires approximately 1.5 liters of brine. Calculate the proportions yourself. We defrost the herring, clean it, gut it. The head can be removed, or you can salt it directly with the heads.. We wash the fish well and put it in a jar. . You can salt the herring whole or cut into large pieces. We put water for brine. Add all the ingredients, let it boil and cook for 1-2 minutes. Remove from heat. The brine should cool down. Place the herring in a jar. Fill with chilled brine. Close the lid and put it in the refrigerator. After 24 hours, home-salted herring is ready. If you leave it for another day, the herring will not be lightly salted. If you need to store it longer, pour 1 tablespoon of 9% vinegar into a jar of brine. You can preserve the finished herring in another way. Transfer it to another jar or container, sprinkle (to your taste) with ground black pepper and pour in vegetable oil. Then it can be stored in the refrigerator for at least 10 days.

How to pickle lard with garlic.

Required:

Salo
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf

Preparation:

Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.

Cut the garlic cloves into slices, mix salt with ground pepper and peas.

Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.

Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place a press on top

Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.

How to pickle milk mushrooms in a hot way

First you need to take mushrooms, milk mushrooms, of course, dill umbrellas, remove the seeds from them, salt, but not evaporated or iodized, and garlic to taste.

After the forest, you need to remove debris, pine needles, leaves from the mushrooms and immerse them in a container of water. You need to take it according to the number of mushrooms. It is advisable to trim the stems of the mushrooms, leaving about a centimeter at the caps. This must be done so that the top rows do not break the caps of the bottom rows.

Each mushroom must be washed, then each row must also be thoroughly rinsed from any remaining soil, it is ideal to tilt it at 45 degrees, in this position the water conveniently washes everything from the stems to the edges of the caps. If there is dirt stuck to the caps, you can use an old toothbrush. After washing the mushrooms, put them in a bowl.

After thorough washing, place the mushrooms in a saucepan and put on fire. After the water boils, you must continue cooking for another twenty minutes.

In a bucket, which must be clean, sprinkle a thin layer of salt on the bottom, distribute dill seeds, peeled and chopped garlic. We begin to lay the milk mushrooms in a row, legs down. After laying the first row, we add salt to it, followed by laying the next row. And so we continue to alternate salt and mushrooms until they run out.

We place a plate on top so that we try to cover the surface of the mushrooms to avoid mold; we put pressure on the plate. If the water released from the mushrooms does not cover them, add more of the water in which they were cooked. The water should completely cover all the mushrooms.

Let them sit for three days and salt them out. After this, we take all the mushrooms and put them in a jar, a three-liter jar will do, and place a clean cabbage leaf on top of the mushrooms. And now we need to seal the jars with plastic lids. A week will pass, like one day, and the mushrooms will be ready.

Salt mackerel at home. So, in order to salt mackerel at home, we need:

1 liter of water

4 level tablespoons of salt

2 level tablespoons of sugar

2 tablespoons vinegar

3 pieces bay leaves

3 black peppercorns

2 allspice peas

We take freshly frozen mackerel, wash it under running water and cut it into pieces.
Prepare 1 liter of water and spices. Add salt, sugar, bay leaves, peppercorns to the water. Set to boil for 2 minutes. Cool, add vinegar. Place the mackerel pieces in a jar and fill with marinade. ready in a day.

Podcherevok is fat from the belly of an animal. It is better to choose lard (podcherevok) with a large amount of meat.
Preparation:

I had a long piece of lard, so I folded it in half. Before folding, you need to rub the lard with salt and put chopped garlic in the inner part and lightly sprinkle with ground black pepper.

We fold the lard and tie it with threads. If the piece of lard is small, just rub it with salt. Garlic and pepper can be grated already prepared.

Pour 1.5 liters of water into a saucepan, add 3 tbsp. spoons of salt and a few petals of onion peel (for color). The water should just barely cover the top of the lard. Bring the water to a boil and remove the husks.

Place the lard in boiling water and wait until it boils, then reduce the heat. Cook at a low simmer until the meat is cooked through (about 1 hour). If the lard is completely meatless, you need to cook for 20 minutes. You can add peppercorns and bay leaves to the water.

Remove the pan from the heat and leave the lard in the marinade until it cools completely.

After cooling, remove the lard from the brine, dry with a napkin, remove the threads and rub with a mixture of peppers (to taste). Wrap the lard in foil or parchment paper and place in the refrigerator. After an hour you can eat.

I indicate the salt in the recipe according to my taste. It is impossible to over-salt lard, but we have it with meat, so it is better to cook the undercut in water that is a little saltier than you would cook the soup. And then the finished lard (but not the meat side) can be rubbed with salt and pepper.

It is important to choose the right lard for salting - it should not be stringy. If you have the opportunity to try (when buying at the market), it is easy to determine, but when buying in a store, you will have to rely only on the appearance and recommendations of the seller. Here I would like to note that the softness of its skin depends on where you bought the lard. If the lard is homemade, then the pork has (most likely) been ground, which means the skin will be soft. 90% of the lard from a collective farm pig will have a skin like rubber (and there is almost nothing you can do about it - either measure it or go to the market for homemade lard).

Since I love lard with streaks of meat, I salt the brisket, but the salting recipe will not change if you decide to salt pure lard. For salting, I use lard 6-8 centimeters thick - it looks beautiful (smooth) and salts out better and faster (otherwise you’ll be drooling while you’re salting it all). And even though our Russian people salt any kind of lard, you should know: the best lard for salting is “from under the belly”, undercut in Ukrainian, and in our opinion - pork belly.

The lard and skin should be lightly scraped with a knife, then washed under cold water and allowed to drain. For salting, you must use only coarsely ground salt (fine salt, as it were, envelops and the top layer of the lard is salted out, but is not completely dehydrated and the rotting process is not prevented.) and without impurities (even without iodine - it burns the top layer, sharply increasing the temperature, which leads to rotting and spoilage). In addition, for salting you will also need 5-6 cloves of garlic (I have a piece of brisket at 650 g), and a small pinch of ground black pepper, allspice, bay leaf and coriander. You can add dill to taste. Ready-made sets of spices for salting lard are sold, or you can assemble the mixture yourself (I’m picky about this - I prefer to do it myself). You can pickle lard without spices, just using salt, but I like it better with them.

Salt (you can use more than according to the recipe - lard will not absorb excess salt, we don’t eat a lot of salt) and mix spices. Cut the garlic into thin slices. And now everything is simple - thoroughly rub the lard on all sides with the pickling mixture, cover it evenly with pieces of garlic (you can mince the garlic and mix it with spices and grate the lard with this mixture, but I don’t like the taste of garlic as it sits, otherwise it’s easy to remove , and the smell will be amazing) and put it in a plastic mold with a lid (while the lard is salting in the refrigerator so that it smells less and is not saturated with foreign odors) and put it in the refrigerator for 3 days. This time is enough for salting. Salting should be done at a temperature of 2-4 degrees. If there is no plastic tray, you can replace it with an enamel one or even put the lard in a bag (it’s better in two since excess water will be released and it may leak). After three days the lard is ready. Salty brine will be released in the tray - it must be drained. The lard turns out soft and aromatic. Properly prepared lard should be white when cut (with a slightly pinkish tint). Consistency - dense, elastic-plastic.

I store the finished salted lard in the freezer (after removing the garlic) and, if necessary, take it out and chop it - firstly, you can cut it very thinly (my weakness), and secondly, it can be stored for a very long time and tastes much tastier than what kept in the refrigerator for 2 weeks. After all, you don’t eat lard three times a day, and you won’t add 200 grams of salt. The only drawback of lard is that despite the fact that it is healthy, you can gain weight from it (no more than 20-30 grams per day).

Compound:
. 650 gr. pork belly
. 1/4 teaspoon ground black pepper
. 1/4 teaspoon ground coriander
. 1/4 teaspoon ground allspice
. 1/4 teaspoon ground bay leaf)
. 5-6 cloves of garlic
. 2 tbsp. tablespoons rock salt (salt should be coarsely ground)