Recipes for salting lard. How to salt lard at home. The most delicious and simple recipes for salting pork lard with photos

It’s rare to imagine a picnic without the offer to fry lard on skewers, and this product is no less popular at home. And if, having returned from the market, you are looking for reliable and proven methods of salting lard, you are not in the wrong place - we will reveal the most popular and delicious recipes. There are many recipes: dry salting with or without seasonings, unusual recipe with onion skins - you can choose to suit every taste.

In order to receive delicious lard who are not ashamed to brag to their friends around the fire, need to learn how to choose it correctly.

While walking between the meat aisles at the market, take a close look at the future bacon:

The cut of lard should be fresh, not weathered, without any stains. Color: from snow-white to slightly pinkish.
It is good if there are minimal or no blood streaks visible in the formation.
For salting, you don’t need to choose pieces that are too thick; salsa 2 fingers thick (2-3cm) will be tasty and soft. Be interested in which part the pieces are cut from - the most tender and tasty will be from the side or back.
If there is a fire waiting for the bacon ahead, it is advisable that one or two layers of meat be visible in the middle. Usually this is fat from the peritoneum.

How to determine softness

If the thickness of lard can be determined visually, then you will have to tinker with its softness: oily lard that spreads under the nail is only suitable for minced meat or processing into animal fat.

The skin of good lard should smell and be elastic, but not hard. When pressing with a fingernail, the skin should resist SLIGHTLY; if the resistance is strong, the lard will be tough and tasteless.
Run your fingernail along the side of a piece of lard and, when you see a scraping of white fat underneath, consider that you have found what you need. Otherwise (there is no or very little fat scraping), the piece of bacon will turn out to be tough.

And so the material for creativity in the kitchen has been chosen, now we begin to consider recipes for salting lard in a jar or in the freezer.

For salting you will need

- 1 glass + -
- 1 tsp. + -
- 3-4 leaves + -
— approximately 1 head + -
Ground red pepper- 0.5 tsp + -
Cumin, marjoram, hops-suneli — a pinch (optional) + -

Preparation

This method of salting is ideal because you can’t spoil both the porridge with oil and the lard with salt. Any housewife can handle home salting with 5 points!

The recipe is for 1 kg of bacon. For pickling, you can use a plastic container or glass jar suitable size.

Mix salt, black and red pepper in a deep container. For lovers of exotic seasonings, we suggest adding your favorites.
Cut the lard into pieces 5-7 cm long or salt the whole piece (this salting option is not suitable for a glass jar).

How to add garlic?
We offer two ways to add it to the mixture for salting lard: make small cuts like pockets and put garlic slices into them; Pass the garlic through a press and add it to the mixture of salt and pepper.

We generously roll each piece of salsa in the prepared pickling mixture and place it in a container, to the bottom of which we must add bay leaf.
We place the pieces in a column in a jar, and it is most convenient to place the lard flat in the container. In the second case, we place the first ball of lard with the skin down, and the second, connecting lard to lard, with the skin up.
5. For the first day, let the bacon salt out at room temperature. On the second day, drain the resulting brine and transfer the dishes to the cold.

After 3-4 days of salting, you can try corned beef.

Procurement for future use

If the lard is salted for future use, part of it after complete salting can be placed in the freezer, placed in a plastic bag. It is advisable to place small portions in bags - 2-3 pieces no more.

Salted in a jar, roll up with an iron lid. The shelf life of such a seal is unlimited.

And now we offer a recipe for true connoisseurs of this delicacy - a recipe for pickling in onion skins. In the end, we will get lard to taste and appearance similar to smoked bacon.

Ingredients for pickling

Lard (preferably with a layer of meat) – 1.5-2 kg;
Husk onions- 1 glass;
Water – 1 liter;
Salt – 1 glass;
Garlic - from 10 to 15 cloves;
Bay leaf;
Ground black pepper;
Ground red pepper;
Coriander.

Preparation

We dilute salt in water.
We wash the onion peel under running water.
Place a ball of washed onion peel into the pan, then pieces of lard and again cover with a ball of peel on top.
Pour the prepared brine of water and salt over everything, bring to a boil and simmer for 40-50 minutes.
Remove the pan from the heat and, without removing the contents, leave it to cool.
For smoked meat lovers, you can try adding liquid smoke. In this case, let the contents cool and infuse, leaving them covered with a closed lid for 24 hours.
In a separate container, mix all the seasonings suggested in the recipe, add the garlic passed through a press.
Remove the cooled lard from the brine, peel it and roll each piece in a container with spices.

The finished lard, processed in spices, is wrapped in parchment paper and place it in the refrigerator for a couple of hours and only after that in the freezer.

Salting lard in brine

Ingredients

Fresh lard – 1 kg (enough to fill a 1.5-liter glass jar);
Boiled water – 1 l;
Salt – 1 glass;
Garlic – 5 cloves;
Bay leaf – 4-5 leaves;
Mixture of peppers (white, black, allspice) – 1 tsp. or 5 peas of each;
Seasoning for lard.

How to salt in brine

Place the prepared lard (cut into portions) in a plastic container or glass jar, sprinkle with chopped seasonings and arrange with slices of cut garlic.
Pour salt into boiled water that has cooled to 40°C and dissolve it completely.
Pour lard prepared in a container with warm brine.
If we salt lard in a container, put pressure on it (it’s easiest to put a jar of water). In any case, make sure that the lard is completely in the brine.
As in the first recipe, we keep the bacon at room temperature for 2 days and an additional 2 days on the refrigerator shelf.
After this, remove the lard from the brine and let it dry on its own or dry it with paper towels.

The final touch remains: rub the bacon with lard seasoning, wrap it in foil or parchment and send it to “rest” in the freezer.

As you can see, salting lard at home is not a complicated process at all; it is more difficult to buy it correctly. Therefore, we wish you successful shopping in the meat aisles and incredible pleasure from eating aromatic pieces of lard on a picnic!

Bon appetit!

Once upon a time, lard was the food of the poor, since pieces of pork and meat were incredibly expensive. However ordinary people Those who work from dawn to dusk noted that after bacon they feel a surge of energy, and this is not surprising. Modern scientists consider lard one of the most healthy products on our table, because it contains fatty acids that take part in the construction of cells, the production of hormones and cholesterol metabolism. In addition, lard strengthens the immune system, improves heart function, removes toxins from the body and is a powerful antioxidant. can be found in many national cuisines world, which is why it is considered an international delicacy.

Lard is one of the most ancient products on earth, since man domesticated the pig 10 thousand years BC. This happened in Central Asia, and from there lard and methods of salting it “emigrated” to China, Africa and Europe. Italians salt lard with rosemary and aromatic herbs and call it lardo. Interestingly, the Romans usually ate lard with figs, and in French cuisine bread with lard was a classic and favorite snack. The British added suet into Christmas pudding, and the traditional bacon and eggs are still an important part of a proper English breakfast.

In Rus', lard was salted in barrels or melted and kept in clay pots, using for making soups and cereals. Without lard, it was difficult to imagine preparing greens for the winter - usually they were ground to a pulp and poured with melted lard.

How to make lard at home: choosing pork

They say that the taste of lard depends on the diet of pigs and therefore the best lard comes from animals from households that were fed potatoes, beets, porridge and table scraps. Unfortunately, on many farms, pigs are given artificial feed with additives to stimulate growth. Such lard turns out tasteless and not healthy.

For salting, buy only fresh, steamed lard - when no more than four hours have passed since the pig was slaughtered. Choose lard with skin; it should be uniform and elastic, and as a test it is recommended to pierce it with a knife. The knife goes into good lard easily and effortlessly, although you will feel its density. In other words, lard should not be too soft and loose. Good lard in cross section has a white or slightly pinkish tint, and yellow indicates that the product is of poor quality, so it is better to refrain from purchasing. The ideal lard for salting is without streaks of meat, otherwise it will turn out to be harsh and quickly spoil; such lard is usually boiled or smoked. And gourmets also claim that lard from female pigs is much tastier, but until you check it in person, you won’t know!

How to make delicious lard at home: salting methods

Before salting, lard is cut into pieces about 4 cm thick, and it can be salted in several ways.

If you put the lard skin side down and make several cuts, not reaching the skin by 0.5-1 cm, and then put slices of garlic into the cuts and generously sprinkle salt on top - this is the dry method, the most common and simplest. This lard is prepared within a week, but it should be eaten a maximum of a month in advance. Pieces of lard with garlic in cuts, sprinkled with salt, are stacked on top of each other and placed in a plastic bag for three days. The lard is stored at room temperature, and after two days it needs to be turned over to ensure even salting. After this, the lard should be placed in the refrigerator for another three days, while the temperature should be about 10°C. The lard is ready when the pink veins turn gray. After that, remove the salt and taste it!

If you want the lard to be especially spicy and aromatic, use any spices or black peppercorns when salting, crushed immediately before use. Do not skimp on salt and do not be afraid to over-salt the lard. The fact is that it will absorb as much salt as it needs, but the risk of undersalting the bacon is much greater. Unsalted lard has a shorter shelf life, so it is better to store it in the freezer.

To prevent the lard from spoiling, after salting you need to clean it of salt, wash it, dry it, cover it with new salt, place it in a plastic bag and keep it in the refrigerator. Before use, you can grate the bacon with garlic, red or black pepper for a spicy taste and aroma.

Spicy lard with garlic

Try to pickle the most in a simple way to make sure it's not that difficult. To do this, cut 1 kg of lard into pieces 5-7 cm wide and prepare seasoning - 3 tbsp. l. salt, 0.5 tbsp. l. ground red pepper, 0.5 tbsp. l. ground black pepper, pepper, cumin and turmeric - to taste, any aromatic herbs and broken bay leaf. Grind a head of garlic, mix all the spices together, and leave the salt separately. Now rub the lard pieces with salt, spices and garlic, and then place them in a large bowl in layers, sprinkling each layer with salt. Leave the lard for three days, making sure that the room temperature does not rise above 18°C. After this, put the lard in the refrigerator for a day, and if it is salted (the pink veins have turned gray), you can consider it ready. If necessary, let the lard salt a little more, keeping an eye on the color of the veins. Now you can cut it into pieces, use it in cooking or serve it as a snack.

Real Ukrainian lard

This recipe is passed down in many Ukrainian families from generation to generation. At least every Ukrainian housewife knows how to salt lard, otherwise no one will marry her. Many years ago, such lard was given as a dowry, and such a bride was considered very rich.

Cut 1.5 kg of well-washed lard into large and long pieces, and then prepare the brine. To do this, pour a liter of water into a saucepan, add a glass of coarse sea salt and bring the water to a boil. In cooled salted water, add 6 black peppercorns, 1 tbsp. l. ground allspice, 5 bay leaves and 6 cloves of finely chopped garlic.

Immerse the pieces of lard in brine, put under a press and keep in the refrigerator for three days. Remove the finished lard from the brine, dry well with a towel, coat with spices again and serve on a wooden board with a bunch of green onions, as Ukrainian housewives do.

How to make lard soft at home

If you like very soft, tender lard, cook it hot - it won't take much time. Sponder is suitable for this method - lard with streaks of meat, which is also called bacon or brisket.

Cut 1 kg of lard into large pieces, add a liter of water and boil for 3 minutes. Add 4.5 tbsp to the water. l. salt and leave the lard in it for 12 hours. After this, dry the brisket with a towel and rub it with a mixture of spices, which includes coarsely ground hot red pepper, turmeric, dried dill, several cloves, bay leaf crushed in the palms of your hands, cinnamon, nutmeg, suneli hops, coriander and white pepper. Wrap lard in cling film and keep it in the refrigerator for a day. For lovers of spicy food, this is the best delicacy!

Lard can be salted in onion peels and adjika, in a slow cooker or in the oven in a special baking oven. It always turns out very appetizing and tasty. And in Ukraine they prepare lard in chocolate - this dessert is wildly popular among tourists. Ukrainian gourmets are right when they say that lard cannot be spoiled by any product!

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 correct opinion: home 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 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 homemade recipe So:

Wash the fresh lard, cleaning the skin. Let it drain and dry paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
In a bowl, mix the dry ingredients with coarse salt until smooth and roll the pieces of lard in this mixture on all sides.
Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
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.
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.
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:

Cut the washed and dried lard into small pieces of 4-5 centimeters.
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.
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.
After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.
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:

Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
IN different places Using a sharp-nosed knife, make a hole in a piece of lard into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in plastic bag generously sprinkle with salt - you cannot over-salt the lard.
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 onions, only not so heavy 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:

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.
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.
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.
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 skins, 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 salt lard, do not forget this simple and affordable way 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:

Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
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.
Turn off the fire and hot pickle place the prepared lard, 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.
Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
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 of your choice 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 its 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:

Peel and chop the garlic.
Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
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

The shoulder part of a pork carcass, brisket and loin, which should have a small layer of meat, are well suited for cooking.
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.
In a small bowl, use a food masher to crush the spice mixture with the salt, garlic and olive oil until paste-like. Other seasonings that are included in the recipe can be used as a topping.
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 finished product then it didn't crack.
Separate the meat layer from the lard pulp, season to taste, and generously rub the lard with the prepared seasoning mixture.
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.
Place in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with branches of parsley and dill

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.

After the bottom of clean three liter cans sprinkle with three tablespoons of a mixture of salt and pepper, then the herb branches and garlic. Dip all the pieces in 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 nylon cover or tie it 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 suggest the old way 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

Carry out preparatory work for 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.
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.
Take two standard plastic bags, put one in 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!
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:

The lard must first be washed, cleaned of dirt and wiped with paper napkins;
Peel the garlic and cut into thin slices;
Cut the lard into small slices and pierce them in several places;
Then rub each piece with salt, garlic and pepper, insert the garlic into the puncture sites;
Place all the grated pieces in a jar, sprinkle with the remaining salt and pepper;
Place the jar in a container of water, put it on fire and sterilize in boiling water for 30-45 minutes;
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. Side layers of fat and from the back - here 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 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.

To make this picture come true, you need to buy the right lard or salt it at home. There are many ways, but finding one that you like immediately and unconditionally is difficult. Try it and you will definitely find it.

The easiest way is, let’s say, “grandmother’s”. According to “grandmother’s recommendations,” to salt 15 kg of lard you will need 1 kg of salt (that’s how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The simplest recipe for salting lard at home

Cut the lard with skin into long strips. Make transverse cuts every 8-10 cm. Rub the lard on all sides with salt. Place tightly so that there are no voids in enamel dishes. Sprinkle with salt again. Place a wooden circle on top and a weight on it.

This amount of lard requires periodic shifting of the bottom row up, and the top row, respectively, down. This needs to be done every 5 days.

After 20 days the lard is ready. You can store it, wrapped in a clean cloth, hanging in a cool place (cellar) for up to two months. For more long-term storage, arranged in bags, in the freezer.

How to salt lard with spices at home

By slightly improving the “grandmother’s recipe”, namely by adding spices, we get the most tender and delicious lard for the table. This method is good for lard with a layer.

Ingredients for salting lard:

lard - 2 kg
salt - 150 grams
black and red pepper - to your taste
garlic - 1 head

Making homemade salted lard

Cut the meat into cubes 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

After placing the lard in this container, rub it thoroughly with salt on all sides. Sprinkle the pepper mixture on top.

Sprinkle the pepper mixture on top.

Place slices of peeled garlic into the slits.

Transfer the lard into a plastic bag and add the remaining salt here.

Place the bag in the refrigerator. The lard will be salted in 3-4 days. After this, you can remove it from the refrigerator to do the last necessary manipulation:

To store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and in the freezer.

NOTE

The main thing in the salting process is to choose the right lard. It should be soft, with a soft skin (preferably, it should be resinous with straw, which, of course, is rare these days). Do not take thin lard; good lard is 6 centimeters or more.

Although... both the method of salting and the choice of lard, or rather the part of the carcass from which it is cut, is different for everyone. Some people like it clean, without meat, some like it thinner, some like it thick and without meat.

The salting process is simple, and most importantly, the lard should not be spoiled by salt. It will take as much as it needs. And this “need” is just right for our taste.

Spices. Here, too, everyone has their own favorite and most used: from just salt to finely chopped herbs. Garlic is also used to taste; not everyone likes it.

In general, all salting methods can be divided into dry and brine. Above is a recipe for dry pickling.

How to salt lard at home in brine

One of the recipes when the lard (and the skin) turns out very soft and aromatic. By varying the amount of spices and their composition, you can get different tastes.

Ingredients for lard in brine:

lard - 2 kg
salt - 1 glass
water - 1 liter
garlic - 4-6 cloves
bay leaf - 10-20 pieces
ground black pepper - to your taste

How to cook homemade lard in brine

Cut the lard into small (about 5x10) pieces. Puree the garlic in a mortar or press.

In a saucepan, dissolve salt in water at room temperature. Place bay leaf. Bring the water to a boil. Cool the brine.

Pepper the lard pieces to taste. Cover with garlic. Place them in a container and fill with brine. Place a lid (plate) and a bend on top.

Place the lard in the refrigerator for six hours.

After this time, the lard is ready for use. Store it in the freezer, first putting it in a bag.

About the benefits of lard and vodka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once upon a time, in the days of subsistence peasant farms. Today, lard is salted not so much to preserve it, but to obtain delicious product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s pure “bad” cholesterol, what good can there be... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefits from salted lard.

1 Homemade lard makes it healthy arachidonic acid(Omega-6 unsaturated fatty acid), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value . Calorie content of salty homemade lard 770 Kcal. This is the so-called “good”, “long” calorie content, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of sandwiches with lard are an excellent energy snack if you can’t have a full lunch.

Lard is especially filling if you eat it with a glass of vodka. Alcohol breaks down fats into water and “clean” energy, that is, carbohydrates, turning pork fat into a super nutritious food that satisfies food cravings for a long time.

And this is not all the benefits that can be extracted from lard.

As for the taste of homemade salted lard, they don’t talk about it. They are trying it.

dry hairpin;
salting in brine;
hot pickling.

With the dry method, the piece is sprinkled with coarse salt with the addition of any spices or seasonings, sealed tightly and put away for 5-7 days (depending on the size and thickness of the pieces) in a dark, cool place or in the refrigerator. That is, it turns out to quickly and tasty pickle lard.

Salting in brine goes faster - 3-4 days are enough. First, a saline solution is prepared. It is cooled to room temperature or used hot. The pieces are then completely immersed in a cold salt solution and kept cool. As a result, the salted pieces turn out juicy and soft.

When salting using the hot method, lard is boiled in brine and kept in the cold for about 24 hours.

It is allowed to add natural coloring substances to the hot mixture of water and salt:

dry onion peel;
turmeric or saffron.

In this case, you can get an effect similar to smoking. On the outside the lard is intensely colored, and on the inside it is well salted. In addition, this method is safer, since the lard is heat-treated.

Used as a flavoring addition:

fresh products – garlic, pods hot pepper;
dry – spices, seasonings, dry herbs.

Pickling fresh lard with garlic is a common recipe. There are two possible preparation options:

Rub the piece with garlic puree; stuff the lard with thin garlic sticks into small deep cuts throughout the piece.

The same can be done with a pod of hot chili pepper.

If you want to use hot pepper, use black, white or red paprika.

The choice of a specific salting method depends only on individual preferences. With or without a layer of meat, lard must be completely salted. Therefore, when using the brine and boil method, be sure to taste the brine solution.

But as a reminder, write down:

For brine, 100 g of coarse salt is added to 1 liter of water; for dry salting, 150-200 g of coarse salt per 1 kg of lard.

Don't be afraid to add more salt. The pork pulp will not absorb excess salt; it will remain on the surface and can be easily removed if necessary.

The amount of other ingredients may vary depending on the desired spiciness of the finished snack.

If you are interested in this topic, let's get to know all the salting methods and their nuances together!

Taste Info Various snacks

Ingredients

Fresh lard – 1 kg;
Hot red pepper – 10 g;
Bay leaf – 2-3 pcs.;
Garlic cloves – 10 pcs.;
Spicy seasoning – 1 tsp;
Extra salt – 150-200 g.

How to make homemade salted lard with garlic and pepper

From the very beginning, choose lard - with or without meat streaks, it must be of good quality. Characteristics of lard for salting:

with white crumbly fat, a slightly pinkish tint is allowed;
with skin;
without yellowness and foreign tastes and odors.

Rinse and peel the garlic and hot pepper. Grind the cloves into a puree, and cut off the tip of the pepper - this is enough for a slightly spicy taste. However, if you like your lard spicier, remove the seeds and chop the pulp, using the entire hot red pepper. One point - process the chili in rubber gloves or without touching it. The pod has a very caustic juice that can damage the skin of your hands in no time.

Mix the entire spicy-garlic mixture with coarse salt. It is better to take just such extra salt without any additives.

Rinse fresh lard well in cool water and wipe dry. Cut into small pieces. The best solution is to choose rectangular cutting. This way, a piece of lard will fit into the pickling container without any problems and will be salted better. Rub each piece of lard thoroughly with the salt mixture over the entire surface and leave in a pickling container along with the salt. Place on the refrigerator shelf for 5-6 days. At this time, liquid may form at the bottom of the container - the salt drives out excess moisture. It’s not scary, you need to drain it and add a little more coarse salt, and shake the container. Place again in a cooler place. By the way, the container for pickling can be like this:

a container for freezing of a suitable volume with a lid;
glass jars with nylon lids;
a special freezer bag with a sealed zipper;
regular plastic bag.

After a little less than a week, it's time to get it out salted lard with garlic. It can be washed to remove salt and wiped with a napkin. Leave it in salt if desired.

To store salted lard, put it in the freezer, and if necessary, remove it and cut it into thin slices. To serve the appetizer, take out rye bread, table mustard and young green onions.

Simple salting of lard with salt

This kind of salting refers to classic recipes. The fastest and easiest method of dry salting is with coarse salt. The finished lard turns out without any aftertaste - a pure salty taste.

Ingredients:

Raw lard – 1 kg;
Coarse extra salt – 150-200 g.

Recipe:

Rinse the lard in cool water and wipe dry. Cut into oblong slices and carefully rub with salt.
It is correct to salt lard together with salt in a pickling container. Seal the container tightly. Place on the top shelf of the refrigerator or any other cool, dark place for 5-7 days.
Taking out the bag after a while, clean the lard from excess salt and put it in the freezer for safekeeping.
Enjoy it deliciously with plain brown bread and green onions.

Salted pork lard with pepper and garlic

Salted lard with pepper and garlic has a pleasant spicy taste and aroma. In this case, you can take allspice or black peppercorns and grind them by hand.

Ingredients:

Raw lard – 1 kg;
Allspice peas – 3 pcs.;
Black pepper in peas – 3 pcs.;
Garlic cloves – 100 g (10 pcs.);
Bay leaf – 2-3 pcs.;
Salt – 150-200 g.

Recipe:

Place peppercorns in a stone mortar and grind by hand (or using a coffee grinder). Freshly ground pepper has a better taste than ready-made hot powder. By the way, for this you can use a ready-made mixture of peppers in a store-bought mill.
Peel the garlic, finely chop or grate.
In a separate bowl, combine pepper, bay leaf and salt. Mix the salty-spicy mixture a little more until smooth. By the way, juniper berries, lingonberries or cranberries will go well in this mixture. 6-7 pieces are enough. The result will be interesting and original-tasting lard.
Rinse the lard in water and wipe dry. Cut into portions measuring 8x15 cm. Rub each piece with garlic and roll on all sides in the salty mixture.
Place the lard along with salt and spices in a glass jar and close with a lid. Place in the refrigerator for 5-6 days.
After the specified time, you can safely try the pickling or put it in the freezer for safekeeping.

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Salting pork lard in onion skins

Method hot salting with dry onion skins allows you to prepare lard with a taste similar to smoked lard. For additional spices, choose any spice blend or fresh garlic and pepper.

Ingredients:

Raw lard – 1.5 kg;
Garlic cloves – 100 g;
Ground black pepper – 5-6 g.

For the brine:

Water – 3 l;
Extra coarse salt – 300 g;
Dry brown onion peel - 100 g.

Recipe:

Combine water, salt and husks in a saucepan. Boil it.
Place clean pieces of lard, cut into small portions, into the solution.
Boil for a quarter of an hour over moderate heat. Close the lid and leave for half a day.
Remove the pieces from the broth and dry slightly. Rub with garlic and ground black pepper. Store in an airtight container in the freezer.

With the hot salting method, another cooking option is possible:

First, dry-salt the lard, and only then boil it in onion skins for color and additional softness and attractive appearance.

For original taste lard, make a mixture of pickling with chopped fresh or dried spicy herbs:

rosemary;
caraway;
thyme;
fennel or dill seeds.

For pickling, take only large, extra-class or regular rock salt. Only it removes all the pork pulp excess water and retains nutrients in it, which guarantees the safety and freshness of the lard. By choosing fine iodized salt or any other salt with flavoring additives for salting, you risk irreversible damage to the lard.
Do not store salted product in heat or light, otherwise it will spoil.