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 an enamel bowl. 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 longer storage, place it 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 delicate and delicious lard to 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.
ON A 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 a tasty product. Which, oddly enough, is also useful.
Of course, lard is almost 100% fat, which means it’s pure “bad” cholesterol, what good could it 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. The calorie content of salted homemade lard is 770 Kcal. This is the so-called “good”, “long” caloric content, valuable for nutrition, for example, tourists, athletes, people involved 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.
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.
Chop the garlic into small pieces 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 red ground 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 onion peel;
- 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.
The nutritional and energy value of such a product as salted lard cannot be overestimated. Methods for properly salting lard at home will help you navigate and choose the best option. We invite you to familiarize yourself with step-by-step recipes for salting in a jar using brine, with salting lard with garlic and in onion skins.
Lard. Myths and misconceptions
Salted pork lard is a traditional Russian product, actively used not only in nutrition, but also in folk medicine. For centuries it has been fried, boiled, stewed, salted, smoked. IN Lately food consumption has decreased due to the representatives of the fair sex losing weight. Lard is not part of the diet, although, if you look at it, a few pieces a day will not do any harm. How is this product useful?
Myth No. 1. Lard contains only fat, there is nothing useful in it
Salo is perfectly absorbed without loading the liver. This is a source of natural biologically active substances, polyunsaturated and essential fatty acids. It contains trace elements, fat-soluble vitamins A, E, D and carotene.
Myth No. 2. Pork lard makes you fat
They get better not from the food itself, but from its quantity. Abuse of any product can be harmful. The optimal amount of salting for a normal diet is from 10 to 40 grams. in a day. For those who need low calorie diet 10 grams is enough. in a day.
Lard is a source of many vitamins
Myth No. 3. Salted lard dramatically increases cholesterol
There is cholesterol in lard, but there is even less of it than in butter. The body “repairs” damaged vessel walls with cholesterol and uses it to create immune cells. In addition, there is more lecithin in lard than cholesterol, and this substance is indispensable for brain activity, for the prevention of atherosclerosis.
Myth No. 4. Lard should not be eaten with bread
It is these two products that are amazingly combined and digested, unlike a sandwich with meat. We are not talking about a bun, but about grain, rye, bran bread. For dietary nutrition, dishes such as cabbage or other vegetables stewed with lard are suitable.
Myth No. 5. The product contains no carbohydrates, which means it does not provide energy
It turns out that the body gets much more energy from fats than from carbohydrates. As doctors say, a piece of lard is equivalent in energy to a frying pan of stewed vegetables.
Salting lard in brine in jars
Among the variety of salting methods, three main groups can be distinguished: wet salting, using brine, dry salting, and preparing boiled lard. Each method differs in the shelf life of the resulting product and the difference in its taste properties. Jars with metal lids were often used in villages in preparation for winter. Lard in brine can be stored for a long time and is distinguished by its juiciness and delicate taste.
Before salting, lard is cut into small pieces
Attention! A piece of lard with spices, eaten in the morning on an empty stomach, is a natural choleretic agent. It will cleanse the liver of bile and start the digestion process.
Weight and quantity of products for “wet” pickling:
- To prepare a 3-liter jar you will need about 2 kg of lard.
- black peppercorns;
- bay leaf, garlic;
- non-iodized coarse salt, at the rate of 1 pack – per 5-6 liters. water. Or a glass of salt for 4-5 tbsp. water. 1 l. There is enough brine for about two 3-liter jars.
The lard is placed in a jar and filled with brine.
Step by step guide:
- We start by cutting the lard into pieces. Culinary experts advise preparing the pieces in the form of a trapezoid to make them easier to put in jars.
- Rub each block with ground garlic and black pepper. You can skip this step and immediately put layers of lard into jars, generously sprinkling each “floor” with spices.
- Boil water with salt until it is completely dissolved. Cool the solution.
- Pour brine over lard. If it is packed too tightly, you need to push the pieces away with a knife and let the water completely fill the jar.
- Rolls up the workpieces with lids. This pickling can be stored in the basement for about six months. If there is not enough space for the jars, then after a while the jar can be opened and its contents transferred to the freezer. If desired, you can close the jar with a plastic lid and eat the finished, tasty product after 2-3 days.
Advice. If you are not sure whether the amount of salt is calculated correctly, then you can use one trick. Add raw milk to a saucepan with water egg. Pour salt and stir there, the water heats up slowly. As soon as the egg floats to the top, there is enough salt.
Quick dry salting with garlic
The most famous method of preparing lard is dry salting. The recipe may contain black, red pepper, thyme and other spices. Or you can just limit yourself to salt and garlic.
Advice. For quality and delicious ready-made dish There is absolutely no need for a layer of meat in the lard. The most useful part of lard is 2.5 cm under the skin; neither pesticides nor radionuclides accumulate in it. Helminth larvae do not live there either.
Products needed to prepare lard with garlic:
- 2 kg. lard 2-3 cm thick;
- 12-14 cloves of garlic;
- salt and other seasonings as desired.
Salting stages:
- Lightly rinse the lard with water and dry with a towel. If you are sure of the source of origin of this product, then simply scrape the skin with a knife.
- Cut the lard into layers. The size is your choice, it will depend on the capacity.
- Chop the garlic or put it through a garlic press. Mix with any spices and salt.
- Rub the prepared pieces on all sides (except the skin) so that the surface is completely covered with salt. There is no need to worry, lard will not take more salt than it needs.
- You can put the tasty result in any container; you can press it down with pressure, but this is not necessary. After 2-3 days, the finished food can be stored in the freezer.
Some housewives advise not to rub the lard with garlic, but to pierce deep holes in it with a sharp knife and place the chopped garlic there. Another option for this recipe is to store it in jars rather than in the freezer. To do this, pieces of lard, grated with garlic, are placed in layers in cylinders, covered with salt and rolled up to prevent air from entering. This way the product does not turn yellow for a long time, which means it retains vitamin F.
How to salt delicious lard in onion skins
For connoisseurs delicate taste Pork lard salted in onion skins is perfect. To salt 1 serving of lard you will need 1 liter. water, a glass of salt, onion peels from 10 onions, garlic, pepper, laurel leaves.
- Stir salt in a saucepan filled with water. Bring to a boil, add onion skins and cook for 5 minutes.
- Add lard there and boil for another 10 minutes.
- Remove from the oven, keep the lard in the solution for 15 minutes. Remove and leave to drain.
- Rub with spices, wrap in film or foil and freeze.
Salting boiled lard is a guarantee of product softness
Lovers of very tender pulp should try such a proven recipe as salting boiled lard. When cooked, it becomes much softer; in addition, heat treatment will reduce the risk of helminth infection.
Advice. When purchasing, pierce the lard with a match. If it goes in easily, then the piece is soft. The flesh should be soft pink, the skin should be thin, without spots or bruises. If you doubt the softness of the purchased product, fill it with water for 12 hours before salting, it will become more tender.
The principle of cooking using heat treatment is quite simple:
- Cut the lard into square or rectangular pieces.
- Boil in brine with seasonings for about 3 hours.
- Cool, pack in film or bags. After 2 days, put it in the freezer.
Interestingly, you can cook the product directly in jars. To do this, pieces of lard are thoroughly rubbed with garlic, salt, and pepper. Place tightly in glass jars. Place in a deep saucepan so that the water in it reaches the top bend of the jar. Using this method, you need to cook lard for 3 hours, periodically adding water to the pan. Then just close the lid.
With any salting option, a couple of pieces of an environmentally friendly, natural product with bran or Borodino bread replace and even surpass any sandwiches with sausage. Bon appetit and good health!
How to pickle lard - video
Homemade salted lard - photo
For cooking you will need: - homemade lard 1 kg; - filtered water 1.2 l; - table salt 1 tbsp; - peppercorns 1 tsp; - bay leaf 4–5 pcs.; - peeled garlic 10 pcs.
Rinse the lard well, cut into large cubes, then place in a convenient container, preferably enameled, where the lard will be cooked. Coat the pieces of lard well with coarse salt. Next, add the bay leaf, broken into pieces, and peeled garlic cloves.
Then boil water, add salt and boil until the salt is completely dissolved. The solution should be cloudy. Check strength saline solution maybe potatoes. Cut the peeled potatoes in half and throw one of them into the water. If the potatoes sink, add salt to the water; if they float, the solution is sufficiently salty.
Cool the brine and pour the lard into it. The water should completely cover the pieces. Cover everything with a flat plate and press down well, lower the lid of the vessel on top.
You can pickle the lard two days in advance at room temperature, then place it in the refrigerator for 4 days. After 4 days you can use it: eat it, smoke it.
The best lard is from the back of the animal, it is soft and has layers of meat.
Cold pickling brine
First boil the water, let it cool and brew. Crush the peeled garlic cloves. Grind the peppercorns in a mill. Pour pepper into the water and add garlic. Salt: for 1 liter of water, 3 tablespoons of coarse non-iodized salt.
Cut the lard into layers, at least 5 cm thick, and dip into the prepared mass. IN in this case Lard is cooked in the refrigerator for no more than 3 days. After salting, the lard needs to be dried, sprinkled with pepper and spices. Can be served.
Smoking brine
Dissolve salt at the rate of 200 grams per liter of water. Place the lard in a cold solution, place the container on the fire and bring to a boil. Leave for 3 minutes, after which place the hot pieces in an enamel bowl in layers, between which place crushed garlic.
Greetings, friends! I want to start today’s post with the following statement: “the best lard is the one you pickle yourself.” If you completely agree with this proposal, then you are absolutely in the right place. Because we will talk about preparing this very tasty and, by the way, healthy snack at home.
Exist different ways salting lard, but the fastest method is considered to be the “wet” method, that is, in brine. It's popular and not at all complicated, and I like it better than the "dry" version. Therefore, I dare to suggest that you examine exactly its features. Well, in the next issues we will look at other methods. 😀
In general, salting lard is not a difficult task, but it is very important to choose the right lard so that the food turns out juicy and melts in your mouth.
So first, carefully read the tips for choosing a product when purchasing it.
- The lard should be light, pale pink or white. In no case grayish or yellow;
- The skin should be soft, clean and without hairs, that is, well processed and without stains. If it is initially hard, then it is recommended to salt the bacon without it;
- When you press on the flesh, the resulting dimple should not be restored;
- When choosing lard with numerous veins of meat, remember that it is more difficult to salt the meat, so the entire salting process will take longer;
- Do not use boar lard for salting, otherwise the appetizer will smell terrible.
Now that you are armed with knowledge, and I am sure that you will buy the appropriate “material,” you can begin to choose the recipe for salting the salsa.
So let's get started with the process. First, I offer you the easiest way. Follow the instructions and you will succeed.
Before salting, it is advisable to first clean the lard with the blunt side of a knife, rinse and dry.
Ingredients:
- Pork lard (preferably brisket);
For 1 liter of water:
- Salt - 100 gr.;
- Garlic - 2 heads;
- Peppercorns - a pinch;
- Allspice - a pinch;
- Bay leaf - 3-4 pieces.
Cooking method:
1. First prepare the brine. Pour into the pan clean water, add salt, put bay leaves, peppercorns and allspice. Bring the liquid to a boil, then turn off the heat and leave to cool.
Use coarsely ground and non-iodized salt.
2. Cut the lard into pieces of about 150-200 grams. every. Then peel the garlic and cut it into large pieces. Next, stuff each piece on 4 sides with 4 cloves of garlic.
3. After that, place the prepared pieces in a container so that there is a distance between them. Fill everything with cold brine.
4. Place a press on top, close the container with a lid and put it in the refrigerator for 5 days.
5. After 5 days, drain the brine, put the pieces into bags and put them in the freezer. Well, or take a sample right away. 😉
How to salt lard at home so that it melts in your mouth
Now we will use not cold brine, but hot. Thanks to this method, the lard will turn out very soft and tender.
By the way, for pickling using the “wet” method, it is advisable to use glass jars or pans, but it is better to avoid plastic containers. But plastic containers are perfect for storing the product in the freezer.
Ingredients:
- Lard - 1 kg;
- Salt - 4 tbsp. spoons;
- Pepper - 1-2 tbsp. spoons;
- Water - 1 l;
- Garlic - 2 large heads.
Cooking method:
1. Cut the lard into pieces. Rinse them under running water. Also boil the brine. Pour water into the pan and add salt. Bring to a boil.
2. Place the pieces in a clean deep container and pour hot brine so that they are completely covered with liquid.
3. Leave the workpiece in this form in a cool place for a day.
4. Then drain all the liquid and wipe the pieces dry with a paper towel. Next mix different types pepper (black, allspice, hot) with salt (1 tablespoon) and grated garlic. Cut the lard across the piece to 2 cm in thickness. Coat all the pieces with the resulting mixture, be sure to rub it into the slots. In this case, immediately place the pieces into a clean pan.
5. Cover the pan with gauze and refrigerate for a day. After a day, the snack is completely ready to eat. The pieces turn out very tasty and tender.
Hot salting of lard in brine
The next method is also hot. However, preparing the brine is different from the previous one. It will be more tart and bright in taste, and therefore the lard will be more expressive in taste.
Ingredients:
- Lard with layers of meat;
- Water - 1 l;
- Salt - 100 gr.;
- Garlic (heads) - 2 pcs.;
- Seasoning for meat (of your choice) - 2 tbsp. spoons.
Cooking method:
1. Pour water into a saucepan and add salt. Stir the liquid. Then peel one head of garlic and cut the cloves into slices. Add it to the saline solution. Bring the liquid to a boil.
2. Cut the lard into pieces and place them in hot brine.
3. Place a pressure on top, for example 3 liter jar. Cool the contents and then put them in the refrigerator for 3 days.
4. After 3 days, remove the salted pieces and dry them. Peel the second head of garlic and pass through a press. Mix garlic with seasoning and black pepper.
5. Place on the table cling film, rub pieces of lard with spices and garlic and wrap everything in film.
6. Then put the workpiece in the freezer. Once it freezes, take it out and cut it into slices. Eat for your health!
How to salt lard tasty and quickly with garlic
Here's another interesting recipe. And don’t be afraid to add spices, because they will only add a special taste and aroma.
Ingredients:
- Lard - 1 kg;
- Salt - 1 tbsp;
- Water - 800-1000 ml;
- Garlic - 2-3 cloves;
- Bay leaf - 1-2 pcs.;
- Dried herbs, allspice - to taste.
For salting lard, it is best to use undercuts.
Cooking method:
1. Wash the lard and dry it. Cut it into pieces 3-5 cm thick.
2. Place all the pieces in a saucepan and fill them with warm water (pre-dissolve the salt in it).
4. After 6-12 hours, remove the pieces from the brine and sprinkle with spices as desired. Then cool and serve.
Lard in brine for long-term storage in a jar. Video recipe
Next up we have not just another method of salting bacon in brine, but also its long-term storage in a jar. I found an excellent story in which the author will teach you how to salt lard the country-style way. It turns out amazingly delicious!
If you are going to store lard in a jar in the refrigerator for a long time, then do not add garlic to the brine. With the addition of garlic, the product will be stored for about 6 months.
Also, for long-term storage, it is best to use lard with virtually no meat streaks, since the meat absorbs salt very well and because of this it will become tough, and, accordingly, the entire snack too.
Please note that before filling the containers, the jars must be thoroughly rinsed and sterilized.
And the most important nuance at long-term storage The point is that under no circumstances should lard be packed tightly into a jar, otherwise it will quickly spoil.
How to cold salt lard so that the skin is soft
Here is another option for pickling in a jar, but for storage in the freezer. The method is also cool and the result is delicious).
Ingredients:
- Fresh lard - 3 kg;
- Salt - 8 tbsp. spoons;
- Mixed peppercorns- 2 teaspoons;
- Ground red pepper- 1 teaspoon;
- Garlic - 1-2 heads;
- Water - 2-3 liters.
Cooking method:
1. Pour water into a saucepan and bring it to a boil. Then add ground red pepper and a mixture of peppercorns, add salt. After the salt has dissolved, remove the brine from the heat and cool to room temperature.
2. Wash the bacon under running water and dry. Cut into pieces.
3. Take clean jars and fill them with pieces.
4. Peel the garlic and grate it.
5. Place garlic in each jar.
7. Salting will take place over the course of a week. Therefore, only after 7 days, take out the pieces and store them in bags in the freezer.
Boiled lard in brine - the most delicious recipe
Also, the recipe will use onion peels, so the color of the snack will turn out awesome.
Ingredients:
- Pork bacon - 500 gr.;
- Table salt - 6 tbsp. spoon;
- Water - 2.5-3 l;
- Garlic - 2 heads;
- A mixture of peppers - to taste;
- Onion peel - to taste.
Cooking method:
1. Choose beautiful and fresh lard. Cut it into pieces.
2. Peel the onion. We will only need the peels from about 7-8 onions.
3. Pour clean water into the pan and bring to a boil. Then add salt and add onion peels. Let the entire mixture simmer for 15 minutes over low heat. Then put pieces of lard into the brine and boil for another 7 minutes.
Keep in mind that the enamel pan will be stained by onion skins, so choose a pan that you don’t mind.
4. After the time has passed, leave the contents to cool directly in the brine. In the meantime, finely chop the garlic and combine it with the pepper mixture.
5. When the lard has cooled, remove it from the water and dry it. Make 3-4 deep cuts in each piece. Next, sprinkle the pieces with garlic and pepper and wrap in food grade plastic. Place in the freezer for a day. In a day you will be able to eat a snack.
How to quickly salt lard to make it soft
And now I will tell you about this method of salting, in which the pieces turn out transparent in appearance and are well soaked.
I assure you, no one will refuse such a snack. Especially if it is served with hot borscht or a glass of vodka). Also, please note that not only the lard will be soft, but also the skin. Therefore, it can be beautifully and evenly cut into slices.
Ingredients:
- Lard - 0.5 kg;
- Water - 0.5 l;
- Salt - 50 gr.;
- Garlic - 2 cloves;
- Peppercorns - 5 pcs.;
- Bay leaf - 2 pcs.;
- Spices - to taste.
Cooking method:
1. Take a large piece of bacon and cut it into equal parts. The pieces should be approximately 5 cm in length. Rinse them under running water and dry with a paper towel. Next, place the pieces in a clean jar, but not too tightly.
2. Now it’s time to prepare the brine. Pour water into the pan, add salt and spices. Bring the mixture to a boil. After boiling, add finely grated garlic and stir everything well. Turn off the heat and leave it alone for 5 minutes.
3. Pour the resulting liquid into the jar. At the same time, make sure that all the pieces are completely covered with brine.
4. Close the jar with a lid and leave for 3 days in a cool place.
5. After 3 days, the snack is ready to eat. And for its further storage, drain the brine and dry the pieces, put them in bags and put them in the freezer.
Lard in brine for hot smoking
Well, in conclusion, I want to invite you to try cooking a real homemade delicacy. I think after reading this recipe your mouth will water. Personally, I was “flowing”, especially since the photos are so delicious!
Ingredients:
- Lard - 2 kg;
- Water - 1 liter;
- Salt - 100 gr.;
- Peppercorns - 3 pcs.;
- Bay leaf - 2 pcs.;
- Spices for barbecue - 1 tbsp. spoon;
- Garlic - 2 cloves.
Cooking method:
1. First of all, prepare the brine. To do this, prepare all the products according to the list.
3. Rinse the lard under running water and dry. Cut into pieces.
4. When the brine has cooled, immerse the pieces in it. Place a weight on top and put the container in the refrigerator for 3 days.
5. Afterwards you can begin the smoking procedure. True, first the pieces need to be removed from the marinade and dried, and only then sent to the smokehouse.
6. As a result, you will have a delicious smoked snack.
As you can see, there is nothing complicated in the process of salting lard in brine. The main thing is to buy fresh lard, rinse and dry it. Then properly prepare the brine with your favorite spices, choose hot or cold method, allocate time and patience for the salting itself, dry the pieces again and finally start eating, or put them in the freezer for storage.
So don’t be afraid of new culinary discoveries and cook for your health! Bon Appetit everyone!