How to salt lard? Delicious recipes for salting lard in brine at home. Lard in brine - the most delicious recipe, in a jar, hot or cold, for the winter

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.

Many people love salted lard, but do not dare to cook it themselves. People are mainly concerned about the risk of infection by pathogens that may be present in the raw materials. Indeed, with dry salting, the survival of such microorganisms in the finished product is by no means excluded. (Read more about dry salting of lard in this article.)

In this sense, it is preferable to salt lard in brine (especially hot). With minimal effort and very modest costs, you get a healthy product that can be given even to children. Lard prepared in this way is well stored and has excellent taste.

Today we will teach readers how to properly salt lard in brine at home.

Choosing lard for “wet” salting

For “dry” salting, they buy mostly homogeneous raw materials, cut from the sides or back of the pork carcass, since other pieces often become tough after processing. To salt lard in brine, you can take layers from both the peritoneum and the ridge, including those that contain layers of meat.

To salt lard in brine, you can take layers from both the pig’s backbone and the peritoneum (leaner lard with layers)

The general principles for choosing raw materials for salting remain the same: lard should be soft, have a white or slightly pinkish color, an even, dense skin and a pleasant, unobtrusive odor. Under no circumstances should you purchase a product from unreliable suppliers, or select pieces that do not have veterinary marks. You should not buy pieces of carcass taken from wild boar: they have an unpleasant odor, which intensifies during the cooking process.

In addition to the main ingredient, to salt lard in brine, you need little: water, coarse non-iodized salt, spices (most often they take bay leaf, black peppercorns and ground peppers), and garlic.

Let's start salting lard in brine: recipes

There are two main methods of preparing the product: cold and hot. In the first case, the raw materials are poured with prepared and cooled brine and kept until ready. The “hot” method involves either immersing the lard in freshly boiled brine, or boiling it in a salt solution containing spices.

In addition to salt, other seasonings are added to the brine (bay leaf, sweet peas, black and red peppers, paprika, dry or fresh garlic, etc.)

From all the variety of recipes for cooking lard in brine, we have chosen the following for our readers.

Salo in Ukrainian

For 1.5 kg of raw materials take 2-3 tbsp. l. salt, 1 tbsp. l. ground pepper (black and allspice), 0.5 tbsp. l. black peppercorns, 5 bay leaves and 5-6 cloves of garlic. Make a brine from 1 liter of water, salt and spices. Cool the liquid and add chopped garlic. Lard, cut into identical small bars, is immersed in the solution and pressed down with pressure. In this form, the product is kept in a cool place for 3 days. Then the pieces of lard are taken out, dried, rubbed with ground pepper and garlic (and/or other seasonings) and sent to the freezer, wrapped in foil or cling film.

One of the most common recipes is salting lard in Ukrainian. There are many recipes, we offer a basic one

Hot method in onion skins

If you salt lard in brine in this way, the finished product is not only very tender and tasty, but also beautiful. You need to boil 1 liter of water with 2-3 handfuls of onion peels, then add 5 tbsp. l. salt, a few bay leaves and 10 black peppercorns. You can add 1-2 tsp. ground pepper and 3-4 clove buds. After boiling the brine for at least 5 minutes, add pieces of lard and cook until tender. Cooking time depends on the size of the pieces and the quality of the raw materials. Lard from a young animal, cut into thin slices, will be salted in about 30 minutes, but salting thick pieces may take up to 2 hours. The readiness of the product is determined using a fork: the tines should enter the fat to its full depth without effort. At the end of cooking, remove the pieces from the brine, coat them with a mixture of spices and chopped garlic and put them in the freezer. Salted lard prepared in this way is absolutely safe. It looks and tastes slightly like smoked products. When cooking lard, some housewives add a few tablespoons of “liquid smoke” to the brine to enhance the specific flavor, but using this seasoning requires caution. In any case, you should not violate the recipe indicated on the packaging, or flavor foods that children will eat with “liquid smoke.”

Hot pickling without cooking

In this case, the brine is prepared from 1 liter of water and 5 tbsp. l. salt. Seasonings are added to taste. Pieces of lard are placed in an enamel bowl, poured with hot brine and pressed down with pressure. The container is left at room temperature until completely cooled, and then kept in the refrigerator for 3 days. The finished pieces are taken out, dried, rubbed with spices and garlic and stored in the freezer.

When rolling lard in spices, don't be afraid to experiment; don't forget to add a pinch of hot pepper for spiciness, paprika for sweetness, coriander for aroma

Salting lard in a jar

You can salt lard in brine in a jar. For a three-liter container you need to take 2 kg of lard, 1.5 liters of water and 5 tbsp. l. salt. In this case, it is better to cool the brine. Place lard in a jar mixed with spices and chopped garlic and fill with salt solution. Cover the container with a plastic lid and place in the refrigerator for 5-6 days. Dry the finished pieces, sprinkle with spices and put in the freezer.

Lard storage

Lard prepared using one of the “wet” methods can be stored frozen for up to a year, and it can be stored for the winter. For more information about storing lard, read

A slice of salted lard, smeared with mustard and placed on a crust of black bread has always been and will be considered the best appetizer for feasts. This product will become one of the most delicious types of cuts if the lard is properly salted. What the most delicious recipe for lard in brine will be for you is up to you to decide. Below are the best versions of this dish, as well as useful cooking tips.

How to salt lard in brine - a classic recipe in Ukrainian

The classic recipe for lard in brine belongs to Ukrainian cuisine and is used most often. It is the simplest, but at the same time very tasty option for preparing a snack. Salted lard is cut into thin slices for sandwiches, potatoes are fried with it, and served with borscht and soups.

Products for cooking:

  • 1.5 kg lard
  • 6 black peppercorns
  • 1 tbsp ground allspice
  • 2 tbsp coarse rock salt
  • 5-6 bay leaves
  • 6 large cloves of garlic
  • 1 liter of distilled water.

Salting lard in brine at home:

  1. Rinse the piece of product thoroughly under running water, then blot off excess liquid with paper towels. Cut into 3-5 pieces of approximately the same size. Clean the skin with a knife to remove any remaining lint.
  2. To prepare the brine, it is recommended to use enamel dishes. Pour water into it and dissolve the salt, add the rest of the spices and chopped garlic cloves.
  3. Dip the pieces of lard into the brine, spreading them evenly throughout the container. The liquid should completely cover the lard.
  4. You need to put pressure on the dish. To construct the load, you can cover the pieces of lard with a flat dish and place a bottle filled with water on top.
  5. Place the entire structure in a cool place and leave for three days. After the salting period has expired, the pieces of lard are removed from the container, dried with napkins, rubbed with ground pepper and garlic slices are inserted into small cuts.

The appetizer is ready to serve. It is best to store part of the product in the freezer, after wrapping it in foil.

Salting lard in Tuzluk brine

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare take:

  • 1.5 kg lard
  • 7 bay leaves
  • head of garlic
  • 1 cup rock salt
  • 5-6 glasses of cold water
  • a bag of peppercorns (you will need 15-20 peas).

Step-by-step preparation steps:

  1. Pour water into an enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt is well dissolved.
  2. Meanwhile, rinse the lard and cut it into small oblong pieces.
  3. Peel the garlic and chop into small cubes. It is important not to use a garlic press in this cooking method - the juice will flow out faster and the result will not be the same. Thoroughly rub all the lard cubes with the garlic mixture.
  4. By this time the brine should already boil. As soon as it boils, it must be removed from the heat and allowed to brew under the lid. It can be used for pickling when the liquid has completely cooled.
  5. A three-liter bottle is suitable for pickling. Place the sticks in a container, but not tightly, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. The salso is laid in layers, between which bay leaf and peppercorns are sprinkled.
  6. Pour brine on top and cover loosely with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. Afterwards, the cubes are removed from the jar, put into bags and stored in the refrigerator. If the volume of the prepared dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are salted better and faster than large pieces.

Salo in Transcarpathian style

The dish prepared in Transcarpathian style turns out to be very tasty, spicy and rich in taste.

To prepare you will need:

  • 300-400 grams of lard
  • 2 medium onions
  • 1 medium carrot
  • small head of garlic
  • 300-400 ml water
  • 1 tbsp table vinegar
  • 1 tsp fine sugar
  • 1 tsp rock salt
  • 1-2 tsp ground black pepper
  • 3-4 bay leaves
  • 2-3 peas of allspice
  • 4-6 black peppercorns
  • 1 clove inflorescence.

Cooking method:

  1. Add all the spices, except ground pepper, to the water and put on fire.
  2. While the marinade is heating up, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
  3. Rinse the salsa under running water, cut into oblong pieces and place in a separate bowl. It is better to use glass, enamel or clay dishes.
  4. Peel the onion, cut into rings and add to the lard.
  5. Peel the garlic, cut into slices and also add to the lard. Sprinkle ground pepper evenly on top and mix thoroughly.
  6. While the lard was being prepared for salting, the marinade should have cooled slightly. At this stage, lard and vegetables are poured into it and left at room temperature for 2-3 hours, then put the container in the refrigerator for another day.

The dish prepared in this way already has quite a lot of fans. Some housewives are experimenting with vinegar - instead of regular table vinegar, they use apple, rice or wine vinegar. For spiciness, you can add finely chopped chili pepper, but no more than 3-4 grams per the above amount of lard, so as not to “overdo it” with spiciness.

Recipe for salting lard in Belarusian style at home

Belarusian cuisine also contains salted lard. But the spices used are slightly different, and it is recommended to take the lard itself without layers or with a minimum amount of them. The salting method is also different - brine is not used in the process, salting is done using the dry method.

Ingredients for preparing the snack:

  • 1 kg lard
  • 1 tsp cumin
  • 4 tbsp coarse rock salt
  • ½ tsp fine granulated sugar
  • 3 bay leaves
  • 1 large head of garlic.

How to salt lard in Belarusian:

  1. Rinse the piece of lard thoroughly with running water. Afterwards, thoroughly scrape the skin if it is not cleaned well enough, and rinse again. Dry with paper towels or allow excess liquid to drain in a colander.
  2. Divide the garlic into cloves and peel off the husks. One half needs to be crushed using a press, and the other half should be cut into layers.
  3. Mix salt and spices, add the crushed part of the garlic. Rub a piece of lard with this mixture.
  4. Finely break the bay leaf and mix with garlic slices. Roll the lard in this mixture on all sides and place in a glass bowl or enamel bowl. Cover the top with a lid. Place the container in a cool place, away from light, but not in the refrigerator yet. Salting lasts 5-6 days, and the piece must be turned over every day.
  5. After the expiration date, the container is placed in the refrigerator for another week, the product is turned over twice more within seven days.
  6. Wrap the finished snack in film or foil and place in the freezer for a day.

Serve the appetizer with black Borodino bread with borscht or mashed potatoes.

On a note. Salt and spices are removed only before serving the appetizer; the rest of the time it can be on the surface of the product.

In brine with smoked flavor

To prepare lard with the taste of smoked meats, it is better to choose a preparation with a good layer of meat. As a result, the snack will not only taste delicious, but also look beautiful on the table.

Ingredients:

  • medium head of garlic
  • 5-6 glasses of water
  • peel from 10 or more bulbs
  • peppercorns
  • 4-5 laurel leaves
  • 1 kg of lard with a layer
  • ½ cup coarse salt.

Preparation:

  1. It is better not to use the upper layers of onion peel; prepare only the subsequent leaves.
  2. Take water into a saucepan, add spices, salt and husks. Put on fire.
  3. Rinse the main ingredient and cut into bars, then place in brine. When the liquid boils, reduce the heat and simmer for half an hour.
  4. Turn off the stove, cover with a lid and leave to steep for 8 hours.
  5. Remove the lard bars from the brine and allow the liquid to drain. You can dip with paper towels.
  6. Wrap the bars with cling film.

Onion skins give the appetizer a piquant, smoky flavor. It is recommended to store the snack in the freezer.

How to choose the right lard for salting?

The right piece of lard should have a thin, tender skin without bristles and the smell of smoke, and the pulp should not have a strong odor.

The most suitable part for salting is a cut from the back or sides of the carcass.

The shade of the product also deserves attention - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably no longer fresh and should not be taken under any circumstances.

Advice. To test a piece of lard, you need to pierce it with a match - if it goes in easily and softly, the snack will turn out excellent!

How to speed up the process of salting lard?

Sometimes a snack needs to be prepared as quickly as possible, and there is no time to wait several days.

  1. 6-10 hours before salting, soak the product in cold water. The dish will turn out soft and very juicy.
  2. Only coarse rock salt is suitable for salting.
  3. The smaller the pickling sticks are, the faster they will be salted and soaked in spices.
  4. If for some reason you don’t like small bars, you can simply cut a piece of lard deeper.
  5. Don’t be afraid to add more salt - the product will absorb as much as it can get into it, and the remainder will simply speed up the salting process. It’s simply impossible to over-salt a snack!

And one final piece of advice: in the light, the product becomes yellowish and spoils faster. store in a cool place away from light.

Salting lard at home or buying it at the market and in stores - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the resulting lard is tastier, don’t even try to argue! I think the majority will agree on the correct opinion: at home it tastes better and is more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction of: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods has its supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!

Homemade recipe for dry salting lard

Ingredients:

  • fresh pork lard - 1 kilogram;
  • coarse table salt - 1 kilogram;
  • ground black pepper - to taste;
  • seasonings - according to preference or special mixtures for salting lard.

Dry salting of lard according to a home recipe is as follows:

  1. Wash the fresh lard, cleaning the skin. Let it drain and dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
  2. In a bowl, mix the dry ingredients with coarse salt until smooth and roll the pieces of lard in this mixture on all sides.
  3. Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
  4. Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
  5. If necessary, place the second layer on top and sprinkle it with the remaining salt. Leave the container with the lard under the lid in a cool place or in the refrigerator for 5 days.
  6. Further storage of the finished lard is possible in the refrigerator or in sealed packaging for each piece separately in the freezer, which will greatly extend its shelf life.
  7. Homemade recipe for salting lard in brine (brine)

Lard with layers of meat - the most delicious way

Ingredients:

  • drinking water - 800 milliliters;
  • fresh lard - 1 kilogram;
  • sea ​​salt or regular coarse salt - 1 cup;
  • garlic - 3 cloves;
  • laurel leaf - 2 pieces;
  • peppercorns and other seasonings - to taste.

To pickle lard in brine according to a simple home recipe:

  1. Cut the washed and dried lard into small pieces of 4-5 centimeters.
  2. Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
  3. Place the pieces of lard tightly in a glass jar, fill with cold brine and leave under the lid in the refrigerator for one day. If the pieces are larger, the salting period is slightly delayed.
  4. After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.
  5. How to salt lard with garlic and pepper at home

Salting fresh lard

Ingredients:

  • fresh lard;
  • coarse table salt;
  • fresh garlic;
  • black pepper;
  • laurel leaf.

Season lard with garlic and pepper at home like this:

  1. Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
  2. Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
  3. In different places of a piece of lard, use a sharp-nosed knife to make a depression into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
  4. Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
  5. Place the bag of lard in a container, keep it for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such lard for eating is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each piece separately in the freezer. Here is a simple homemade recipe for salted lard.

Original recipe for salting lard in onion skins

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

Ingredients:

  • fresh lard - 1.5 kilograms;
  • drinking water - 1 liter;
  • table salt - 7 tablespoons;
  • onion peel - 2 cups;
  • garlic and ground pepper - optional.

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

  1. Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.
  2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
  3. Leave the boiled lard to cool in the onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
  4. Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.

For those who like a more pungent taste of smoked meats, when cooking lard in onion peels, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and accessible method of hot brine. Lard with layers of meat is especially suitable for such salting. The entire process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

  • fresh lard - 800 grams;
  • table salt - 7 tablespoons;
  • drinking water - 1 liter;
  • laurel leaf - 4 pieces;
  • allspice peas - 5 grains;
  • cloves - 3 grains;
  • fresh garlic - to taste.

According to a homemade recipe, lard is salted in hot brine as follows:

  1. Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
  2. In a suitable saucepan, where you add all the listed ingredients, the quantities of which, except for salt, are variable, cook after boiling for two minutes.
  3. Turn off the heat, and place the prepared lard into the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product cools completely.
  4. Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
  5. After three days, remove the finished lard from the brine, let it drain, dry with a paper towel and, coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. Can be stored in the freezer for a long time.

You can include horseradish and any seasonings you prefer in the mixture for coating pieces of prepared lard. But there is an option: don’t coat it with anything - it will still be very tasty!

How to salt lard for smoking according to a village recipe

Lard smoked according to home recipes is still a delicacy! Only a significant share of success comes from proper salting before the smoking process.

Ingredients:

  • fresh lard - 1.5 kilograms;
  • table salt - 200 grams;
  • ground pepper;
  • laurel leaf - 2 pieces;
  • fresh garlic - 3 cloves;
  • mustard powder - 1 teaspoon.

According to the village recipe, lard for smoking is salted as follows:

  1. Peel and chop the garlic.
  2. Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
  3. Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
  4. The container with lard reaches natural cooling and is placed in the refrigerator for 3 days with the lid closed, after which it can be smoked or eaten.

Roulette lard

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

Components:

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

Cooking instructions

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

Salted lard in jars with parsley and dill branches

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

Components:

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

Technology for preparing salted lard in jars

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

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

At the end, coat the surface of the laid lard with mustard and cover with a nylon lid or tie with food paper and cellophane. When storing lard for a long time, mustard slows down its deterioration.

Boiled lard with cherry twigs

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

Components:

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

Instructions for preparing boiled lard with cherry twigs

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

A quick way to pickle lard

What ingredients will you need:

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

How to pickle lard according to a quick recipe:

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

Secrets and tips on how to salt lard correctly

  • When salting lard, there is no need to be afraid of an overdose of salt and spices: lard will only take a certain amount of salt, and spices can always be removed from its surface.
  • The peritoneum is suitable for hot types of salting of lard, but in the dry version it will remain very tough. The side layers of lard and from the back are the best material for dry salting.
  • The smell of garlic, when first used in pickling, disappears quite quickly. For this reason, it is better to rub pieces of lard with it before eating them.
  • If the lard is a bit harsh, you can soften it by soaking it in cold water for 10-12 hours, adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
  • Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
  • In ripe salted bacon, the meat strips darken. If they are still pink, then you need to give the lard time to brew. When dry salting, you can sprinkle salt on unsalted pieces of lard, but the salt in the brine should be no less than normal.

There are a great many ways to prepare lard. It can be smoked, boiled in onion skins, fried over coals, baked in a sleeve, salted in a brine, pickled or coated with a garlic-pepper mixture. Lard in brine is especially tender, aromatic and moderately salty, the most delicious recipe for which, in addition to salt and sugar, includes spices and dry herbs.

Secrets of choosing lard

  • When buying bacon at the market, feel free to smell the piece you like. High-quality lard should have a subtle smell of smoke from the straw that was used to lubricate the pork carcass.
  • Visual inspection: first-class lard should have a dense, but not gristly, consistency and a well-fitting, soft skin, without scorching or stubble. The color of a good product is snow-white or with a pinkish tint.
  • It is better not to buy beautiful-looking pieces with a lot of thick meat veins, since cold salting will result in the lard turning out “rubbery.” Lard with layers is ideal for smoking or boiling in onion skins.

Recipe for cooking lard in cold spicy brine

Ingredients:

  • lard with a small amount of meat layers - 1 kg
  • water – 1 l
  • bay leaf – 4 pcs.
  • rosemary – 1 pinch
  • oregano – 1/2 tsp.
  • basil – 1 tsp.
  • allspice and black pepper – 7 peas each
  • juniper berries – 5-6 pcs.
  • garlic – 5 cloves
  • salt – 100 g.

Preparation

  1. Dissolve salt in hot water and boil the brine for 10 minutes. Then add crushed peppercorns, dry herbs and bay leaves broken into small pieces. Add crushed juniper berries and turn off heat.
  2. Cover the brine with a lid and leave it to cool in a cool room.
  3. Start preparing the lard. Scrape the surface of the bacon with a dull knife blade, especially the skin. If the lard is stained with blood, rinse it under cold water and dry with paper towels.
  4. Cut into long strips 6-7 cm wide or into cubes with the same size edges.
  5. Peel and coarsely chop the garlic.
  6. Place lard mixed with chopped garlic in a steam-sterilized three-liter jar. Fill it with cooled spicy brine, tie a canvas cloth around the neck of the jar and place it in the cellar or refrigerator for 5-7 days.
  7. At the end of salting, remove the lard sticks from the jar, dry them, roll them in a mixture of peppers and herbs. Wrap the finished product in parchment and put it in the refrigerator.

Recipe for cooking lard in hot brine

Ingredients:

  • lard – 1-1.2 kg
  • water – 7 glasses
  • salt – 8 tbsp. l.
  • cloves – 5 buds
  • bay leaf – 4 pcs.
  • ground chili pepper – 1 tsp.
  • whole black and allspice – 8-10 peas each
  • ground paprika – 3 tsp.
  • garlic – 12 cloves.

Preparation


Recipe for salting lard in brine

Lard prepared in this way is excellently stored, does not spoil for a long time and retains its taste.

Ingredients:

  • thick bacon without meat streaks weighing about 2 kg
  • water – 1 l
  • coarse, non-iodized salt – 1 cup
  • bay leaf – 5 pcs.
  • black peppercorns – 1 tsp. no slide.

Preparation

  1. Boil concentrated brine (brine) from salt and water and cool it.
  2. Cut the lard, thoroughly cleaned on all sides, into 5x10 cm bars.
  3. Adding peppercorns and bay leaves between the layers, place the pieces of lard in a three-liter jar without pressing.
  4. Pour the cooled brine into the jar, cover with a saucer and leave at room temperature for a week. Then put the jar in the refrigerator for storage.