Lard in brine is the most delicious recipe, in a jar, hot or cold, for the winter. Cooking delicious lard - recipes for cooking at home

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 homemade recipe So:

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 extend its shelf life many times over.
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 lard pieces tightly in glass jar, pour cold brine and leave in the refrigerator, covered, 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- by preference.

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

1. Rinsed through a colander onion skins place in 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 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:

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.

By 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 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 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, sprinkle the surface of the laid lard with mustard and close it with a nylon lid or tie it with food paper and cellophane. When lard is stored 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;
• onion- 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. Conduct preparatory work for primary processing of lard. Then rub with coarse salt and ground pepper (red or black) on all sides. Large pieces cut 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 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!
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 still remain 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.

Lard is a very tasty, healthy and natural product. Lard is smoked, eaten raw and salted. Properly selected seasonings will help you pickle lard in brine.

Classic recipe for lard in brine

A universal and appetizing snack - lard in brine in a jar. A procedure such as salting lard in brine does not take much time.

Ingredients:

• 3 bay leaves;
• 1 kg. lard;
• 100 g salt;
• liter of water;
• 3 cloves of garlic;
• 10 peppercorns.

Preparation step by step:

1. Cut the lard into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and dry with a towel. Fold the pieces not quite tightly into the jar.
2. Prepare the brine. Add salt, peppercorns and bay leaves to the water. After the salt has dissolved, remove the brine from the heat and add the chopped garlic, mix well.
3. Pour hot brine into a jar so that the pieces of lard are covered with brine. Close the jar with a lid and put it in the refrigerator for 3 days.
4. Remove the finished pieces of lard from the jar, dry and serve.

You need to store delicious lard in brine in the freezer.

Lard with garlic in brine

What delicious lard is without garlic - it is this that adds piquancy and aroma to the product. You will learn below how to pickle lard in brine with garlic correctly.

Required ingredients:

• 5 cloves of garlic;
• liter of water;
• 1 kg. lard;
• a glass of salt.

Preparation:

1. First prepare the brine. Boil water and add salt. Cool the brine.
2. Cut fresh lard into medium pieces.
3. Finely chop the garlic and grate the lard.
4. Place pieces of lard in a jar. Add the remaining garlic.
5. Pour into the jar cold brine and cover with a lid.
6. Cover the jar with a towel and place in the shade for 6 days.
7. After 6 days, lard can be eaten.

Lard in brine prepared according to this recipe is soft and aromatic. Store the product in the cellar or refrigerator.

Lard in hot brine

At home, delicious lard in brine can be prepared using another recipe, where the brine should be hot. In hot brine, lard turns out very tasty. You can take lard with layers of meat; brisket, where such a layer is larger, is suitable.

Ingredients:

• 5 cloves;
• 1.5 l. water;
• 8 cloves of garlic;
• 10 peppercorns;
• 7 tbsp. l. salt.
• 800 g lard;
• 4 bay leaves.

Ingredients:

• star anise;
• 1 kg. lard;
• 6 peppercorns;
• a glass of salt;
• liter of water;
• a spoonful of dried herbs;
• 10 cloves of garlic;
• 3 bay leaves.

Preparation:

1. Prepare the brine. Pour hot salt boiled water and dissolve it. Cool the brine to 40 degrees. Suitable as sea ​​salt, and ordinary stone.
2. Soak the lard overnight or for 4 hours in cold water, cutting into small pieces. It is better to do this in a deep saucepan so that the pieces are covered with water.
3. Dry the soaked lard and put it in a jar.
4. Place chopped garlic, bay leaves and peppercorns between the pieces of lard. Sprinkle the pieces with herbs.
5. Pour the brine into the jar and place the star anise on top. Cover, but do not tightly seal, the jar. Leave the lard in a dark place for 4 days.

Store the prepared salted lard in brine in the refrigerator.

You shouldn’t fill the jar tightly with lard, otherwise it won’t be salted well.

Salo with carrots

A bouquet of spices adds flavor to the lard. This marinade reduces the salting time - you can enjoy the finished snack a day later. Store lard in the refrigerator in a jar along with vegetables, which can also be served.

1 teaspoon salt;

2 pinches of black pepper;

1-2 cloves;

3-4 peas of allspice.

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.

Lard in brine, what could be tastier? Today we will look at recipes delicious lard in brine, we will learn about methods of salting lard in brine, as well as some secrets and tricks. Be sure to read the article to the end, because in order to prepare truly delicious lard in brine you need to know a few subtleties, which we will share with you

It's profitable! This “wet” salting method is used not only at home, but also on a production scale. The point here is not only in taste, but also in the yield of the finished product. When dry salting, due to dehydration of lard, up to 10% of the weight of the original product is lost, and when using brine, on the contrary, the weight of the final product increases by approximately 15%.

We have roughly divided all recipes for lard in brine into 3 categories:

• Lard in cold brine.
• Lard in hot brine,
• Lard in brine in a jar.

Recipes for lard in cold brine:

Recipes for lard in hot brine:

Lard in brine in a jar:

Salting lard in brine - the secrets of the most delicious lard.

Salting lard is one of the most common ways to preserve it. The only required component when preparing lard in brine is salt. The preservative effect of salt is explained by its ability to dehydrate, including microorganisms living in lard.

In order to prepare truly tasty lard in brine, you need to take into account a lot of nuances. The first thing is to choose the right lard for subsequent salting in brine.

Select lard for salting in brine.

Immediately pay attention to the color of the product. If the lard has a yellowish appearance, then either it has been on the counter for a long time, or the pig itself was old. Such lard, although not dangerous, is taste qualities it leaves much to be desired. But lard that has a gray tint can be hazardous to health. Really good lard should be white with a slight pinkish tint. Good lard has a consistency similar to butter.

There must be a mark on the skin, which indicates that the lard has passed certification and is therefore safe for consumption. The skin must be solid, plastic and uniform in color.

For salting in brine, it is best to take thin lard (up to 4 centimeters) from the back or side of the carcass. Belly fat is much tougher, and brisket is good for boiling and baking.

Be sure to smell the lard before you buy, because many dishonest sellers try to sell boar lard to inexperienced housewives, which, frankly, stinks. If you doubt whether they are offering you high-quality lard, ask the seller to cut off a small piece and hold it over the flame of a lighter. Boar lard will give a characteristic smell of urine.

Preparing lard for salting.

Lard in brine can be cooked with or without meat streaks. Before cooking lard in brine, be sure to rinse the product, even if the lard looks clean, and lightly scorch the skin, even if it is smooth.

If the lard has absorbed foreign odors in the refrigerator, or, say, after purchasing you put lard and herring in one bag, and the lard has a slight, but still very noticeable herring smell, then you just need to wrap the lard in gauze and put it in warm water with garlic for several hours.

Dishes for salting lard in brine.

For salting lard in brine, glass containers are best suited - ordinary jars or glassware. You can also use enamel cookware without surface defects.

Under no circumstances should you salt lard in brine in an aluminum container. Brine is an aggressive environment in which aluminum oxidizes, and its particles will be absorbed into lard. For the same reason, you should not use any metal utensils.

If you cook lard in brine not in a jar, then to achieve the effect you will need to use pressure.

Methods for salting lard in brine: hot and cold.

There are two ways to salt lard in brine - hot and cold, depending on whether you pour lard with cold brine or cook lard in brine with spices.

Both methods are good and it’s difficult to say which is better - because the final product has different taste characteristics. Hot salted lard has a slightly smoky taste (especially if you use onion skins). Salo cold pickling– more traditional. Hot way The good thing about salting lard is that there is a greater variety of recipes. Moreover, cooking lard in hot brine takes less time, and thanks to heat treatment, you can be sure of the safety of the product. The process of salting lard using the cold method will take an average of 7 days, and hot - 4 days.

Secrets of making brine.

Standard brine for lard - salt, water and spices to taste. However, there is still a huge field for experimentation here. There are many spices, and even more variations. Some recipes for making brine use sugar, lemon juice and other, at first glance, very unexpected ingredients. The main thing is not to be afraid to experiment. Among the recipes for lard in brine, you are sure to find one that you and your household will like.

This method allows you to regulate the degree of salinity, because the brine can be made lightly salted (14% salt), normal (18%) and salty (20%). The lower the salt concentration, the more flavorful the lard becomes. However, the brine concentration should not be less than 12%, as the lard will simply spoil.

The concentration of brine on an industrial scale is determined using a hydrometer.

To find out how much salt is needed for a brine, you can do a little experiment. Throw a piece into the brine raw potatoes If the potatoes float, the brine is quite salty; if they sink, then there is not enough salt. Lard will not take more salt than it needs, and therefore it is almost impossible to over-salt lard.

At home, lard is prepared in simple and complex brines. At simple salting Only salt is used in the brine. The water for brine must be boiled and the brine filtered, since salt often contains insoluble substances.

You can prepare unusually tasty lard in brine if you show a little imagination and experiment with the ingredients. Lard cooked in brine can be stored in the refrigerator for a month.

What salt and spices should I use for salting lard in brine?

For salting lard in brine, and in any other way, it is better to use coarse salt. Coarse sea salt is also good. As for spices, the master is the master. However, when using spices when salting lard in brine, it is useful to know some subtleties:

1. Don't get carried away with the bay leaf. At first glance, a harmless spice in excess will cause lard to taste bitter.
2. Feel free to use coriander, black pepper, garlic and salt.
3. Lard in brine turns out delicious if you add the khmeli-suneli seasoning
4. When following any lard recipe, whether in brine or not, try not to use finely ground spices. Small particles of spices stick to the surface and, as it were, clog the lard - it does not absorb salt and aroma and remains bland and not tasty.
5. Turmeric is practically not used for salting lard in brine.

How to cook lard in brine quickly?

There are no instant methods or recipes for preparing lard in brine, but the process can be speeded up if you follow a few simple tips:

1. Choose thinner lard
2. Cut the lard for pickling into small cubes (5x5 cm),
3. The first day the lard should be salted at room temperature,
4. The amount of salt has no effect on the speed of salting.
5. It is faster to prepare lard using the hot method (boiled or poured with hot brine).

Lard in brine is a folk product, and therefore there are a huge number of recipes for preparing lard in brine at home. I hope at least one of the recipes presented on the site will satisfy all your requirements.

Today I wanted to reveal my most delicious recipe lard in brine. She opened the cookbook and was confused. The thing is that in Siberia they also love him very much, no less than in Ukraine.

And many people in our village keep pigs, so we have a whole book of recipes, because every housewife here happily shares her secret secrets for cooking, in hot or cold brine, in a jar, for long-term storage, with various spices, garlic and God knows what else.

For us the product is almost universal. We love to chew a piece with a layer of meat, bread, and onions. It’s delicious to make cracklings and then season the borscht with them. Boiled is also to the taste of many. Well, I’ll keep silent about smoked food; almost every yard has its own smokehouse. There they will make you such a delicacy. Where to the store?

Here I am talking about delicacies, but sometimes it’s really easier for city residents to buy ready-made food in a store; few of them know about the correct choice of what we will actually use to prepare a homemade delicacy.

How to cook lard in brine at home

Not everyone has their own home-grown one, so I think you will find some tips on choosing useful. After all, the quality of the piece you get will greatly affect the result.

• Choose a piece with a layer of meat and, preferably, a young pig, it is thinner and the skin is softer.
• Do not take belly meat, it is usually fattier and the fat on it is tougher. It is best used for rolls.
• Frozen lard is not suitable for salting. You can, of course, defrost it and salt it, but it will be tough.
• Some unscrupulous sellers sell meat from boars and uncastrated wild boars. It is difficult to distinguish meat or lard immediately, but when heated, a sharp and strong smell of urine is released. You can try heating the lard over a lighter and smelling it.
• You should also pay attention to the color; if it is yellowish or gray in color, and even “smelly” it means it has been lying around for a long time, you should not take it. Buy the one that is pink, with a pleasant aroma, and even better, when the pig is lubricated in straw.

Well, I’ve given away all the secrets of the choice, now let’s move on to how to pickle the product in brine. This method is my favorite because it turns out juicy, soft, aromatic and there are many recipes for every taste.

I advise you to . You will learn how to brine royal brisket at home, and it will taste better than in the store.

Recipe in a jar

We will use:

• A kilo of fresh lard
• A glass of table salt (200 grams)
• 10 cloves of garlic
• Star anise (if you like)
• 3 peppercorns each, allspice and black
• 3 bay leaves
• Tablespoon dried dill and parsley
• Ground black pepper
• Liter of clean water

Salting:

First of all, we will prepare the product for salting, I don’t like it when there are red streaks with blood on the skin or the fat itself, so I pour the pieces overnight cold water and put it in the refrigerator. In the morning I take them out and lay them out on a paper towel to clean them up. excess water and I cut it so that you can not only put it in a jar, but also pull it out through a narrow neck.

We prepare the jar; there is no need to sterilize it, but washing it with soda will not be superfluous. Immediately prepare the garlic cloves; large ones can be cut in half lengthwise and placed, evenly distributing the garlic between the pieces. Just don’t compact it too much, otherwise it won’t salt out. It is necessary that there is free space around each piece for the brine.

Next we make the brine, boil water along with salt, cool to 40 degrees. Pour the necessary spices into the jar on top and pour in the brine. Now you need to cover the jar with a lid and let it stand at room temperature, about 4 hours. Then we put it in the refrigerator for 4 days. Although already on the third day I begin to taste whether it has been salted; I don’t like it too salty.

Next, I take it out of the jar and prepare a mixture of seasonings, a mixture of peppers, chopped garlic, paprika, and pieces of bay leaf. I take out each piece, dry it and sprinkle it with this mixture, put everything in bags, and put it in the freezer. This lard is also delicious to boil or bake in the oven with homemade adjika.

In hot brine

Simple, fast, and most importantly - incredibly delicious, every piece melts in your mouth. In general, try it, all we need is:

• A kilo of fresh lard
• Ready-made seasoning for salting lard
• 5 tablespoons salt
• 5 cloves garlic

Salting in hot brine:

We cut the lard into rectangular pieces, I always get about 3x6 cm. Place it in a saucepan, fill it with cold water until just covered, add salt, let it just boil, turn off the stove and let the saucepan sit on hot for three minutes. The salt will dissolve well. Let the saucepan sit at room temperature for 12 hours.

Next, we take out the pieces, remove excess water from them, and sprinkle with seasoning mixed with crushed garlic. Place in a container or simply on a plate and let stand in the refrigerator for several hours. That's it, you can try.

With garlic

We need to take:

• Kilo of lard
• 200 grams of table salt
• Half a head of garlic
• Bay leaf, allspice and black pepper, paprika, other spices at your discretion

Cooking process:

The soaked lard needs to be cut into small pieces, about 2 by 4 cm, maybe larger, the main thing is that they fit into the jar. Peel the garlic and cut each clove lengthwise into 2-4 pieces. Using a sharp knife, cut pockets in the lard into which we stuff the garlic. Roll each piece in salt and place in a jar. Arrange with pieces of bay leaf and spices.

We make the brine simply, dissolve the salt in warm boiled water and pour it into a jar. Then we put it in the refrigerator for 4 days. Then we take it out and freeze it, wrapped in parchment.

How to salt in hot brine with onion skins

I have known this famous recipe for many years. They specially collected onion peels and figured out how to cut the pig by that time. It turns out very, very tasty, soft, low-fat lard. In general, I won’t describe it, try it yourself and you’ll understand everything.

We use the following ingredients:

• Kilo of lard
• Liter of cold raw water
• A good bite of onion skins
• 200 grams of table salt
• Garlic with spices

Salting:

We prepare the product, cut it into pieces, whatever is convenient. Place in a saucepan, add salt and onion skins on top, add water and after boiling, cook for ten minutes. Then set aside to cool and remove to a paper towel. Rub with spices and garlic and put in the freezer.

Recipe in cold brine

We will take:

• 2 kilos of lard
• A glass of regular salt
• 5 glasses of water
• Head of garlic
• 5 bay leaves
• Black and allspice peppercorns

Cold pickling:

Cut the lard, soaked in advance, into cubes, put it in a jar, distributing it with laurel and garlic cloves, and also add peppercorns.

Cook the brine until the salt is completely dissolved, cool until it reaches room temperature. Fill the pieces and hide in the cold for 5 days. Then we take it out and put it in the freezer.

Lard in brine in Ukrainian

We need:

• 1.5 kilos of steamed lard
• Liter of cold filtered water
• 2 tablespoons table salt, or sea salt
• Half a head of garlic
• 5 bay leaves
• 6 peas each of allspice and black pepper

Salting process:

We will cut the product into cubes of any size and place it in a convenient container, preferably enameled. Dissolve the salt completely in the water and add spices. Cut the garlic into cubes Bay leaf can be broken into several pieces. We pour this brine into a bowl with lard, place oppression on top, and in this form put it in the refrigerator for three days. Then we take out the cubes, dry them and rub them with a mixture of pepper and garlic.

In Belarusian

For this recipe, use lard without meat layers, as in the original. The salting method is not complicated.

Required:

• Lard - 1 kg
• Coarse table salt - 4 table. spoons
• Sugar - 0.5 teaspoon
• Bay leaf - 3 pcs.
• Garlic - 1 head
• Cumin - to taste

Cooking process:

1. We rinse the pieces of fresh product under the tap and let them dry. If desired, you can cut off the skin.
2. Peel the garlic and finely chop it with a knife. Mix it with salt and spices, grate each piece of lard.
3. Break the bay leaf into pieces and sprinkle on top of the product. Cover with a lid and put in a dark place for 5 days.
4. After five days, turn the pieces over and put them in the refrigerator for the same time.
5. Before trying, you need to freeze the lard in the freezer.

Recipe for long-term storage under an iron lid

Ingredients we use:

• 2 kilos of lard
• A glass of coarse salt
• 5 glasses of clean water
• Lavrushka
• Black peppercorns

Cooking process:

We cut the lard into cubes of such a size that they fit in the jar. It is better to sterilize the jar. Lay the lard in layers and top it with bay leaves and peppercorns.

We cook the brine in advance and cool it. Pour into a jar with lard and roll up the lid. Be sure to store refrigerated. You can eat it after a week or leave it for the winter.

Smoking recipe

Required ingredients:

• 2 kilos of lard
• Liter of water
• A glass of regular table salt
• 2 heads of garlic
• 10 laurel leaves
• Spices

Cooking process:

Cut the lard into large bars and place in an enamel bowl. Boil the brine with salt, garlic and other spices. Cool it and pour in lard to completely cover it. Refrigerate for three days. Afterwards you can begin the smoking process.

Recipe for delicious lard in brine - video