Salting methods large number, as well as storage options. Some families pickle lard in brine, while others prefer dry salting. Each housewife prefers her favorite method. In this recipe, I will tell you about the option of dry salting lard in a glass jar. This product is very convenient to store when the refrigerator is full.
What do we need to prepare?
Very often, housewives salt lard at home. This process is very interesting and exciting. If it so happens that there is a lot of lard, then you should definitely take care of its safety. It’s easier with a small piece; you can just put it in the refrigerator, where it will spend its time until it is eaten. With a large volume of this product the situation is different. That’s why dry pickling in a jar with a lid comes to the rescue.
But this time I decided to try this particular method. The result of dry salting surprised me very much; the lard turned out tender and very tasty. You just need to clean off the salt and you're done!
To dry-salt lard you need:
- 3.5 kg of lard;
- 300 g salt;
- ground black pepper;
- three-liter jar and lid.
So let's start cooking!
How to prepare delicious salted lard at home - step-by-step instructions with photos
The entire culinary process takes very little time, literally 5-10 minutes depending on the number of pieces. There is nothing complicated in preparing this dish.
- We take the purchased lard and peel the skin with a knife until it’s clean. pink color. If necessary, the soft side also needs to be cleaned a little.
- Cut the lard into small pieces so that they fit into the neck of the jar. I like the lard in rectangles, it fits more and cuts less.
- The jar must be sterilized before use.
- Pour salt into a bowl. I generously roll each piece of lard in salt. This is good for disinfection and preservation of the product.
- If desired, you can pepper the lard or add dry spices.
- Place lard tightly in a three-liter jar.
- Pour another handful of salt into the neck of the jar on top.
- Close the jar with a lid and tighten it with a key. You need to store such a preparation in a cool place; a cellar or pantry is a good choice. Bon appetit!
- Salsa color When purchased, it should be white, the skin should be pink.
- Coarse salt is needed for salting; fine or extra salt will not work. You can salt lard in iodized salt, but do not forget about the taste of iodine.
- Dry salted salsa can be consumed after 3-4 days. But it is advisable that it brew for a month.
- The product can be stored in sterilized jars for a long time , just put the jar in a cool place and periodically check for leaks. Housewives roll the salsa into jars for the winter.
- After you opened a jar of salted lard , It’s better to put the leftovers in the freezer. Otherwise it may disappear.
- At the beginning of salting pour a little salt into the bottom of the jar , then lay out the pieces. It is advisable to sprinkle the rows with salt too.
Lard in brine is a favorite snack that can be prepared at home without much hassle. Its soft, delicate and moderately spicy taste is achieved through the use of the right marinade and harmoniously selected herbs and spices.
How to salt lard in brine?
Salting lard in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of ingredients and relevant recommendations for the implementation of the technology, anyone can cope with the task.
- To get results, you need to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
- Commonly used herbs and spices: bay leaf, peppercorns and garlic can be supplemented with other spices as desired.
- Salting lard in brine can be done hot or cold, resulting in a softer or denser structure of the finished snack.
Hot salting of lard in brine
Lard in brine is cooked in a hot method faster than usual, and it turns out soft and aromatic. In a similar manner, you can salt the product from the neck part of the carcass, which is characterized by increased density and with other salting options it turns out not so tasty and harsh. After just 2.5 days, the appetizer will be ready for tasting.
Ingredients:
- lard – 1 kg;
- garlic – 5-7 cloves;
- onion peel - 1 handful;
- water – 1 l;
- salt – 0.5 cups;
- laurel – 2 pcs.;
- allspice and black pepper – 7 pcs.;
- hot pepper – 0.5-1 pod;
- spices.
Preparation
- The lard is washed, dried and cut into 15x5 cm bars.
- Let the water boil, add salt and all the spices, and boil for 2 minutes.
- Place lard slices into boiling brine and leave for 10 minutes.
- Remove the lard in hot brine from the heat, cool, cover with a lid and place in the refrigerator for a day.
- Take out pieces of the product, dry them, rub them with a mixture of dry spices and garlic, wrap them in film and put them in the refrigerator for another day.
Cold salting of lard in brine
Salting lard in brine using a cold method is even easier than hot, but it will take at least a week for the product to ripen. An appetizer prepared in this manner has a number of advantages: it is stored for a long time without changing its tasty qualities or acquiring an unpleasant yellowness, and pleases tasters with an excellent piquant taste.
Ingredients:
- lard – 2 kg;
- garlic – 7 cloves;
- water – 5 glasses;
- salt – 1 glass;
- laurel – 3-5 pcs.;
- black peppercorns – 10-15 pcs.
Preparation
- The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
- Boil water, dissolve it in it, let the brine cool and pour the product into it.
- After a week of infusion room conditions the lard in the brine will be ready.
Lard in brine in a jar - recipe
It is convenient to salt lard in brine in a jar. The main thing is to cut a piece of the original product into pieces that can be conveniently placed and removed from the glass container. The vessel should not be left in the sun and should not be tightly covered with a lid: it is better to take for this purpose a small piece of fabric, folded in four, or a saucer, placing the workpiece in a dark place.
Ingredients:
- lard – 2 kg;
- garlic – 5-7 cloves;
- water – 5 glasses;
- coarse salt - 7 tbsp. spoon;
- laurel – 5 pcs.;
- black pepper – 8 pcs.;
- allspice – 5 pcs.
Preparation
- The lard is placed in a jar, alternating with slices of garlic, bay leaf and pepper.
- Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
- After 2 days of infusing the product at room conditions, move the lard in brine to the refrigerator for another similar time
Lard in brine with garlic - recipe
Salting lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the previous variations. In this case, garlic is used not only to flavor the marinade. Pieces of prongs are stuffed into prepared slices of the original product before immersing them in brine.
Ingredients:
- fresh lard – 1.5 kg;
- garlic – 1.5 heads;
- water – 1 l;
- coarse salt – 5 tbsp. spoon;
- laurel – 5 pcs.;
- black pepper and allspice peas - 5-8 pcs.;
- coriander – 0.5 teaspoon.
Preparation
- In the prepared pieces of lard, punctures are made with a knife, into which garlic is inserted.
- Boil water, dissolve salt in it, let cool.
- The lard is placed in a suitable container, alternating with spices and chopped remaining garlic.
- Pour the product with brine, leave it in the room for 2 days, and then move it to the refrigerator for the same amount of time.
Salting lard in Ukrainian style in brine
Lard in brine in Ukrainian is classic version favorite snack. The exposure time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices as desired and sent to the freezer for further storage.
Ingredients:
- lard – 1.5 kg;
- garlic – 5-7 cloves;
- water – 1 l;
- coarse salt - 2 tbsp. spoons;
- laurel – 3 pcs.;
- ground black pepper – 1 tbsp. spoon;
- peppercorns – 6 pcs.
Preparation
- Dissolve salt in boiled cold water, add pepper, bay and garlic.
- Pieces of lard are dipped into the marinade, pressed down with a weight, covered with a lid and placed on the refrigerator shelf.
Belarusian lard in brine
The following recipe for salting lard in brine is borrowed from Belarusian cuisine. Distinctive feature This option is the use of caraway seeds, which gives the snack a unique taste and characteristic aroma. Often, the spicy dry mixture for rubbing slices of the product is also supplemented with ground coriander or cardamom.
Ingredients:
- lard – 1 kg;
- garlic – 5-7 cloves;
- water – 1 l;
- coarse salt - approximately 200 g;
- laurel – 2 pcs.;
- ground black pepper and cumin - 1.5-2 tbsp. spoons.
Preparation
- Brine is being prepared. To do this, dissolve enough salt in water so that a raw potato or egg floats to the surface.
- Bring the brine to a boil, put pieces of lard into it and leave for a day at room conditions.
- Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, and chopped laurel.
- Place pieces of garlic on top, wrap the product in film and place in the refrigerator for a week.
Lard in brine “Five Minute”
Lard in brine, the most quick recipe which you will learn later, you can try the cut after it has cooled and cooled on the refrigerator shelf, or prepare it for future use by placing it in a sterile container and sealing it with boiled lids. For snacks, both a fresh product with and without meat layers is suitable.
Ingredients:
- lard – 1 kg;
- garlic – 7-9 cloves;
- water – 1 l;
- coarse salt – 200 g;
- laurel – 4-5 pcs.;
- black peppercorns – 10-15 pcs.;
- allspice peas – 7-9 pcs.
Preparation
- Boil water, dissolve salt in it, add lard, garlic and spices.
- Allow the contents to boil, cook for 5 minutes.
- After the snack has cooled, let it cool in the refrigerator.
- To prepare for future use, the pieces are laid out in sterile jars, filled with boiling brine and rolled up. Store refrigerated.
Lard in brine with sugar
Salting lard with sugar in brine according to the following recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly aromatic, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.
Ingredients:
- lard – 0.5 kg;
- garlic – 3-4 cloves;
- water – 1 l;
- coarse salt – 140 g;
- sugar – 100 g;
- laurel – 3-4 pcs.;
- hot pepper, dried basil and marjoram - ½ teaspoon each;
- paprika and black pepper – 1 teaspoon each;
- allspice – 5 peas.
Preparation
- Heat the water to a boil, add spices and garlic, remove from heat.
- Place chunks of lard, press down with a weight and leave for 10 hours.
- The tasty lard in brine is removed onto a paper towel, dried, and placed in the refrigerator.
How to store lard after salting in brine?
Lard, salted in brine at the right approach It perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting the snack, you need to take care of its proper storage.
- If desired, salted, spicy lard slices can be grated with black or red pepper, paprika or any other multi-component spicy dry mixture before storage.
- The slices are placed in a bag or wrapped in film (paper) and stored in the freezer.
- With this storage, the product remains fresh for a long time and is perfectly cut before serving.
I am partial to lard.
And in fresh, and in a frying pan.
It is delicious and the best -
Individually and in a set with vodka.
Dyadechko O.
If you agree with the statement that the most best lard- the one that you salted yourself, then go here. We will tell you how to salt lard in brine.
There are many ways to salt lard. But the fastest is salting using the “wet” method, that is, in brine. The lard is kept in brine from three days up to three weeks, depending on taste preferences. Much, of course, depends on the size of the pieces and the concentration of salt. We'll talk about this later, but for now here are some tips on how to choose the right lard on the market.
- The lard should be light. Not yellow, not grayish, but soft pink or white;
- The skin on the lard should be soft, clean, without hairs, well processed, without stains or bruises;
- If you press your finger on the surface of the fat, the dimple is not restored;
- Many people love lard with streaks of meat. There should not be very many such veins, because it is much more difficult to salt the meat. And lard without veins turns out much softer;
- It can be especially offensive to run into boar fat. To avoid such disappointment, smell the selected piece of lard. You can ask the seller to cut off a tiny piece of lard and set it on fire (with matches or a lighter). The smell of urea will immediately appear. And you don’t have to be shy about such checks - you pay money and have the right to get exactly the quality you need for it.
Peel the selected lard with the blunt side of a knife and cut it into pieces 4-5 cm wide. You don’t need to make it thicker; it will take longer to salt it. For brine, you should use only coarse table salt or sea salt, but in no case iodized salt. Spices - bay leaf, red or black pepper, garlic, etc. - everyone adds according to taste and desire.
The easiest way to prepare brine: take 1 cup of coarse table or sea salt for 3 liters of water, place the brine on the stove and bring to a boil, stirring. The salt should completely dissolve. The brine needs to be cooled and lard added.
Another way to prepare brine is more interesting: in cold water put raw egg and the salt begins to dissolve. Add salt until the egg floats. Take out the egg, put the brine on the fire and bring to a boil. This brine is called brine.
You can get an even stronger brine this way: a saucepan with cold water put on fire and start adding salt. Heat to a boil, stirring and adding salt until it no longer dissolves. Cool.
To salt lard using the “wet” method, glass jars or enamel pans are used. It is better not to take plastic, since not all plastic containers can be safely used for storage, and even more so for salting food.
Remove the salted lard from the brine, dry it, wrap it in cling film and put it in the freezer. This, in principle, is the whole algorithm for how to salt lard in brine. Everything else is in the recipes.
Lard with garlic
Ingredients:
1 kg of lard,
4 liters of water,
2 stacks salt,
5-8 pcs. bay leaf,
10-20 cloves of garlic (to taste),
Preparation:
Prepare the brine (boil water with salt and cool), put a bay leaf in it. Peel the lard, cut into pieces 4-5 cm thick. Peel the garlic and cut in half; you can roll the garlic cloves in ground pepper. Using a narrow sharp knife, make deep punctures in the thickness of the lard and put garlic into them (stuff it, in other words). Loosely place the lard in a jar and fill with brine. Cover with a lid (loosely) and leave for at least 3 days.
Salo with garlic in Ukrainian
Ingredients:
1.5 kg of lard,
1 liter of boiled cold water,
2 tbsp. salt,
1 tbsp. ground black pepper,
5-6 black peppercorns,
3-5 bay leaves,
6-8 cloves of garlic.
Preparation:
Cut the lard into bars 5 cm thick. Place pieces of lard into a wide enamel bowl and fill with brine. To make the brine, combine cold water, salt and spices. Cover the lard with a flat plate and place the weight. Place in the refrigerator for three days. Then remove the lard from the brine, dry it, you can cover it with thinly sliced garlic petals, wrap it in plastic bags and put it in the freezer.
Hot lard in brine
Ingredients:
1 kg of lard,
1.5 liters of water,
5-6 buds of cloves,
8-10 cloves of garlic,
10 black peppercorns,
7-8 tbsp. salt,
3-5 bay leaves.
For coating:
garlic,
salt,
ground black pepper,
sweet ground paprika.
Preparation:
Boil water, add salt and all the spices, cook over medium heat and remove from the stove. Cut the lard into wide bars and fill with hot brine. Let cool, cover with a bowl or wide lid and refrigerate for three days. After the time has passed, mix finely chopped garlic (do not crush it in a press!), salt and a mixture of peppers, grate the dried pieces of lard, wrap in cling film and put in the freezer.
Lard with onion skins
Ingredients:
1 kg of lard,
4 liters of water,
2 stacks salt,
1-2 handfuls of onion peels (from regular yellow onions),
ground black pepper - to taste.
Preparation:
The lard will have a smoked taste and aroma. When preparing brine, add salt to the water and onion skins, boil and hold over medium heat for about 15 minutes. Let the brine cool, remove the husks. Place the lard in a jar and fill it with brine. Keep in the refrigerator for 5 days.
In this recipe, garlic is pressed through a press. This makes the brine somewhat cloudy, but this does not affect the taste at all. But what a scent!
Salo "Damskoe"
Ingredients:
1 kg of lard with streaks of meat,
5 cloves of garlic,
3-4 bay leaves,
10 black peppercorns,
10 white peppercorns,
5 tbsp. with a pile of salt,
1 liter of water.
Preparation:
Place crushed peppercorns, broken bay leaves and garlic, passed through a press, into cool boiled water. Add 5 tbsp. with a heap of salt. Carefully cut off the skin from the lard. Place the lard in a jar, not too tightly, and fill it with brine. If there is more brine, put all the spices in the jar! Cover with a napkin and refrigerate for three days. After three days, remove the lard from the brine and dry with paper towels. The finished lard can be sprinkled with ground sweet paprika, ground black pepper or other spices to taste. Wrap the lard in plastic bags and place in the freezer.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Many people do not limit themselves to compotes, pickles and jams. If you have a cellar at hand, why not roll up some meat? And for everyday use, without long-term storage, it would be a good idea to prepare the delicacy yourself. For example, pickle lard in a jar.
Most delicious recipe Every housewife, no doubt, has her own. Experienced chefs even managed to discover certain tricks of the process and modify existing technologies “to suit themselves.” And for beginners, we will offer several ways to get delicious lard at home. And we’ll share all the secrets of salting it.
The key to success
To make it tender and aromatic lard In brine in a jar, the recipe for which you have your eye on, you need to follow some rules. And the most important thing here is to choose the original product wisely. There are a few things you need to pay attention to when purchasing:
The only disagreement that arises in the jar is whether to wash it or not to wash it. A number of chefs believe that this is absolutely impossible to do: they say, the product is salted unevenly. They suggest scraping off all the debris with a knife. However, most cooks still prefer to wash the lard and then dry it with a towel. Who to join - decide for yourself.
Long-term reserves
If you are planning to prepare lard for the winter in jars, one of best recipes the next one is considered. The original product is cut into fairly large pieces (as long as they fit into the neck). The bottom of the jar is sprinkled with garlic slices, bay leaves and peppercorns. Lard is laid in rows, each layer is sprinkled similarly to the bottom. Per liter hot water a third of a kilo of salt dissolves. It won’t all disperse, some will settle to the bottom, but that’s how it should be. When the brine has cooled, it is poured into a jar. Make sure that it seeps to the very bottom and fills all the voids. The sedimentary salt is pushed on top of the lard, after which the solution is poured to the top so that it begins to flow out. The lid is rolled up and into the cellar. This preparation can be stored for a long time, and you can start tasting it in just a couple of days.
Express recipe
What if you don’t have the time or desire to wait for the lard to ripen in the jar? The most delicious recipe for many is the one that gives immediate results. Then the original product should be cut a little smaller than for the previous option, and each piece should be generously and generously rubbed with a mixture of salt, lovingly selected spices and garlic. The slices are placed in a container, which is placed on a napkin - it covers the bottom of a small pan. The neck is covered, and the lard is sterilized for half an hour - as you do with winter preparations. Once it cools down, you can take it to the table.
Dry pickling
Many people like the classic salted lard in the bank. The most delicious recipe in this case is made without brine. Slicing the product is similar to the first method, the only clarification is that the pieces are no thinner than five centimeters. They roll well in salt. Only coarse kitchen grade is used; neither sea, nor extra, nor iodized are suitable. If desired, you can mix it with spices (cumin and marjoram would be good), and arrange pieces of lard with garlic slices.
So, the slices are rolled in coarse kitchen salt. It’s even theoretically impossible to over-salt lard, so don’t skimp on the salt. If you are afraid of overdoing it for the first time, take about four spoons for each kilogram of product. A layer of salt is also poured onto the bottom of the jar, then the slices are folded so that they are facing down with the skin. Salt again and the next row, now skin side up. When the entire jar is filled, it is sealed and spent the first day in the kitchen, in the warmth, and then moved to the cold.
Lard in brine
This is the name of a very strong saline solution. It is convenient to cook lard in brine in a jar. The recipe, however, allows for the use enamel pan, only in this case, during salting, it is necessary to press down the future delicacy with oppression.
The lard is cut and packed into cans. This time the styling should not be too tight. For aroma, it is sprinkled with ground pepper (black and red, or a mixture of five types), bay leaf, garlic and peppercorns. Brine is made: a glass of salt is boiled in a liter of water. The density of the resulting brine should be such that the egg does not sink in it. Spice lovers can add dill, marjoram and caraway seeds when boiling. The cooled brine is filtered and distributed into jars. The lids are ordinary, polyethylene. Salting lard in brine in a jar according to this recipe lasts from five days to a week - depending on how large the container you took and how coarsely you cut the main component. This lard has a delicate natural color and can be stored for about a year. True, if garlic is added, the period is noticeably reduced.
Lard in a water bath
Boiled lard is popular even among those who are not too fond of this product. However, the multi-stage process of cooking it turns many people away from such a treat. We suggest preparing lard boiled in a jar - the most delicious recipe also turns out to be the least labor-intensive. Although it will take quite some time. For two hundred kilos of lard, mix a third of a glass of salt, several finely broken bay leaves, a crushed head of garlic and a spoon of black pepper. The slices are rubbed with this mixture and compacted into a jar. A napkin is placed in a deep pan, a jar is placed on it, water is poured in so that it is level with the lard. It would be nice to find a saucepan that could be covered with a lid while cooking. When the water begins to boil, the fire is turned down to a minimum, and water bath works 2-3 hours. The finished boiled delicacy is kept in the refrigerator after cooling.
Baked lard in a jar: the most delicious recipe
Baked dishes are loved by everyone who is not a principled vegetarian. Surely meat-eaters will also like the “oven” lard in a jar. The recipe is simple, and the result is amazing. It is advisable to only take lard with an abundant cut, peritoneum or cheek. It must be dried thoroughly, even if no moisture is visually detected. The cut slices should be as large as possible - small ones will turn out tasteless. Each piece is rolled in meat seasoning; its composition must necessarily include salt, since it is not separately involved in this recipe. Excess spices are shaken off, and the lard is placed in a dry jar. There is no need to compact it to the top: a space of three centimeters is left empty. The jar is placed in a cold oven, covered with a lid, and the oven is turned on to low to warm up.
After ten minutes the temperature is brought to 150-160 degrees. The product will bake from 50 minutes to an hour, after which we turn off the oven and delicious lard leave the jars to cool right in it.
Lard is one of the oldest, most popular products on the planet. There is probably no other dish that writers of different nationalities would so often mention in their works, artists would paint in still lifes, and people of different nationalities would remember in jokes.
And everyone loves him: ordinary plumbers and military generals, villagers and city slickers, factory workers and bankers. Unlike foie gras or black caviar, everyone can afford to treat themselves to lard for lunch.
Lard with garlic in brine
Ingredients:
- drinking water – 1 l,
- coarse salt (not “Extra”) – 7-8 tablespoons,
- lard – 1 kg,
- garlic cloves – 6-7 pieces,
- bay leaves – 5-6 pieces,
- allspice peas – 5-6 pieces,
- black peppercorns – 7-8 pieces.
Preparation:
1. Pour 1 liter of water into a saucepan and place on fire. Add salt and stir thoroughly until completely dissolved. When the salt water boils, remove the saucepan from the stove and cool its contents to a temperature of 30-40 degrees.
2. During this time, prepare the lard. If you bought a kilogram of lard in one piece, you can cut it into three parts (the main thing is that the resulting pieces can be easily placed in a glass container).
3. Peel the garlic cloves and cut them into thin slices.
4. Rinse the laurel leaves with water and break each into 2-3 pieces.
5. Make small cuts in the lard slices over the entire surface, on each side, insert garlic slices into them and place the lard in a glass jar.
6. Try to evenly distribute the pieces of bay leaf between the lard, throw allspice and black peppercorns into the jar.
7. Pour the lard with brine that has cooled to the required temperature, cover the top of the jar with a saucer (the main thing is not to seal it tightly with a lid) and leave it in this state for 1-2 days in a dark place. After the required time has passed, send the jar of lard to a cool place for another couple of days.
8. After two days, remove the jar from the refrigerator, remove the lard from it, and blot it with a paper towel or napkins to remove excess moisture.
9. Wrap each dried slice of lard separately in foil and store in the freezer. This way it can last for a very long time.
Hot salted lard (with liquid smoke and adjika)
Ingredients:
- lard – 1 kg,
- drinking water – 1.5-1.6 l,
- coarse salt – 240-280 g,
- bay leaves – 7-8 pieces,
- adjika (spicy) – 1 teaspoon,
- black peppercorns – 15 pieces,
- liquid smoke – 5-6 g,
- paprika and garlic cloves (for grating lard) - to your taste.
Preparation:
1. For hot salting, take lard 3 cm thick or more, cut it into convenient pieces (so that they can fit well in the saucepan where you will salt them).
2. Place a saucepan on the stove, pour water into it and let it boil. Add salt, bay leaf, adjika and peppercorns; Stir everything well to completely dissolve the salt and let the water boil again.
3. When the water starts to boil again, pour liquid smoke into it (this is the most important secret of the hot method of salting lard, without it the desired result will not come out), stir.
4. Place pieces of lard into the boiling brine, wait until the water boils again, then reduce the heat and simmer for 5 minutes.
5. Now turn off the heat, cover the saucepan with a lid and leave it in a warm place to cool slowly and gradually for 12 hours.
6. After the required time has passed, remove the lard, dry and rub thoroughly with paprika and garlic.
7. The lard is ready, you can put it in a cold place, or you can immediately serve it with borscht and Borodino bread.
This is a very old and proven method.
Ingredients:
- lard – 1-1.5 kg,
- drinking water – 1 l,
- onion peel – 100-120 g (from 6-8 onions),
- coarse salt – 100-150 g,
- black peppercorns – 13-15 pieces,
- bay leaf - 3 pieces,
Preparation:
1. Cut the prepared lard into pieces convenient for placement in the pan.
2. Take a saucepan, add salt, bay leaves, peppercorns and onion peels into it. Pour water into it, place everything on the stove, let it boil, stirring constantly until the salt dissolves.
3. As soon as the contents of the pan boil, place the lard in it so that it is completely covered with brine (to do this, you will have to stack the pieces at the bottom tightly to each other so that they do not have the opportunity to float to the surface). Let the lard simmer for 10 minutes over low heat.
4. When the required time has passed, turn off the stove and let the pan with lard cool, then put everything in a cold place for a day.
5. After a day, remove the pan from the refrigerator, remove the lard and place it on a plate for 15 minutes to drain excess liquid.
6. Peel the head of garlic, pass it through a press and thoroughly rub the dried lard on all sides.
7. Once again, put the lard in a cold place for a day. And then you can eat it, and store some part in the freezer.
Ingredients:
- pork lard – 1 kg,
- drinking water – 1.5 l,
- coarse salt – 250-300 g,
- bay leaves – 6-7 pieces,
- ground black pepper – 1 tablespoon,
- cumin (in seeds) – 1 teaspoon,
- medium head of garlic – 1 piece.
Preparation:
1. Pour water into a saucepan, add bay leaves and bring to a boil. Boil until a rich laurel aroma can be felt in the kitchen.
2. In a large wooden mortar, thoroughly grind the salt with black pepper and cumin using a pestle. Peel the garlic cloves, pass them through a press and add to the salt. Then transfer this entire mass to water, stir to dissolve the salt.
3. Remove the pan with the brine from the stove and let it cool completely.
4. Cut the prepared lard into pieces, place in glass jar, fill with cooled brine. Cover the jar with a lid and place at room temperature for 3-4 days to salt out.
5. After the required time has passed, move the jar of lard to a cold place (cellar or refrigerator) and keep for a couple more days.
Ingredients:
- pork lard – 1 kg,
- drinking water – 1 l,
- coarse salt (not “Extra”) – 160-170 g,
- granulated sugar – 80 g,
- bay leaf – 3-4 pieces,
- black pepper – 15 peas,
- allspice – 4-6 peas.
Preparation:
1. Pour water into a saucepan, let it boil, add salt, sugar, allspice and black peppercorns, bay leaves. Stir to dissolve sugar and salt, simmer for 10 minutes. Turn off the heat and cool the marinade.
2. Cut the lard into pieces approximately 5x10 cm, place in a glass jar, pour in the marinade, close the lid tightly and put in a cool place for a week (maybe a little less, 5-6 days).
3. When the required time has passed, take out a piece of lard, dry it slightly, cut it and you can eat it. Store the remaining pieces in brine in a jar.
Ingredients for pickling:
- pork lard – 1 kg,
- drinking water – 1 l,
- coarse salt – 300 g,
- coriander seeds – 2 teaspoons,
- black peppercorns – 20-25 pieces,
- allspice peas – 10-12 pieces,
- bay leaf – 6-7 pieces,
- medium head of garlic – 1 piece.
Ingredients for rubbing (rolling) lard:
- garlic – 1 small head,
- white, black and pink peppercorns - 1 teaspoon each.
Preparation:
1. Place salt, allspice and black peppercorns, coriander seeds, and bay leaves into a saucepan. Add garlic, peeled and passed through a garlic press. Pour water, put on fire, let it boil, stir constantly until the salt is completely dissolved. Remove the boiled liquid from the stove and let cool.
2. Cut the lard into bars measuring 5x15 cm, put them in a glass container, pour in the cooled brine, cover with a lid and put in a cool place for four days.
3. After the required time has passed, remove the lard from the jar and dry it using paper towels, wrap each piece in foil and place in the freezer for a day.
4. After a day, remove the lard from the foil. Place black, white and pink peppercorns in a mortar and crush them using a pestle. Peel and chop the garlic using a garlic press, mix it with pepper, and wipe the lard on each side with the resulting mixture. Wrap the lard in foil again and put it in the freezer for a day.
5. When the day has passed, the delicious lard is ready. Eat and enjoy. Store lard that you won’t eat right away in foil in the freezer.
Adviсe:
— for salting in brine, it is advisable to choose lard with a good meat cut (it is called undercut), it is considered more tasty and soft;- pay attention to the color of the lard when purchasing, it should be a pleasant, slightly pinkish tint, do not take a product that is yellow or gray(most likely this is the fat of an old animal);
- be sure to smell the product you buy so that they don’t slip you boar fat;
- before salting, the skin must be scraped very carefully with a knife and the lard must be washed thoroughly;
- to salt lard in brine, you can use another container instead of a jar (for example, a bowl or pan), but then you will need some kind of pressure to press down on top, otherwise the lard will constantly float to the surface;
- the finished salted lard can be rubbed with some of your favorite seasonings and spices if desired.
