Lard in brine: the most delicious recipe. How to salt lard in brine with garlic. Step by step recipe

19.10.2019

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

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

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

Choosing lard for “wet” salting

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

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

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

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

Let's start salting lard in brine: recipes

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

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

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

Salo in Ukrainian

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

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

Hot method in onion skins

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

Hot pickling without cooking

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

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

Salting lard in a jar

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

Lard storage

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

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.
Frequently 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 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 aging 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 for further storage in the freezer.

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

Boiled cold water dissolve salt, 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 with the right approach 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.

Today I’m happy to share a recipe for how to salt lard in brine. Since childhood, I have loved lard, in thin leaves, from the freezer, with black bread and onions - mmm!.. Hold me seven, I still have an ownerless piece of salted lard in the freezer, God, how I love it! Now I’ll write you the best recipe for salting lard and finally get to grips with the delicacy!

Of course, I salted the lard in different ways, but the recipe with brine seemed to me the most optimal. In our city, good lard is much more expensive than pork tenderloin. lately, I don’t even know how to explain this strange phenomenon: scratch: .

To salt lard in brine, we need:

1-1.2 kg lard
6 tablespoons coarse table salt (without iodine, etc.!)
1 medium head (6-8 cloves) garlic
6 bay leaves
6 black peppercorns
6 allspice peas
1 liter of water

How to salt lard in brine, recipe:

Soak the lard in a bowl of cold water for at least a couple of hours.

We make brine for lard: add salt to the water (the spoons are indicated without a top, not overfilled), pepper, bay leaf, bring to a boil and cool to a slightly warm state.

We cut our wonderful lard into strips about 3.5-4 centimeters wide and place them in a suitable container - glass jar or food container.

We cut the garlic cloves into slices and place them between pieces of lard. Fill the lard with brine. To prevent it from floating, we place a suitable weight on top - I have a heavy ceramic saucer.

Leave the lard in the brine for a day at room temperature, and then put the container with lard in the brine in the refrigerator for a day or two, depending on the desired salinity. And don’t be naive when reading pearls like “lard will not take more salt than it needs.” Nonsense.

A day and a half in the refrigerator is enough to get intensely salted, but not yet over-salted lard (this is for my taste - but my husband thought that it was possible to finish salting earlier).

We take the lard out of the brine, let it drain a little, put it in bags and put it in the freezer for at least 4 hours so that the wonderful lard sets and is easy to cut into thin leaves.

I told you how to salt lard in brine in a wonderfully divinely delicious way. It's simple, don't be afraid.

Greetings, dear readers. Today we will look at how to properly salt lard at home, and it will be very tasty.

A lot is said and written about the benefits of lard. Even in Ukraine, lard is a traditional dish. It is actually beneficial for the body, but in moderation. Of course, you need to have moderation in everything and then any product will be useful.

And so, let's look at a few recipes, there are also a huge number of them, and talk a little about its benefits.

The benefits of eating lard.

The benefits of lard

A lot can be said here. Some talk about the dangers of lard, but again. If consumed in moderation, there will be no harm. Even doctors and nutritionists say that a person needs to consume lard every day, about 30 grams is enough.

There are no carbohydrates in lard, as such. But there is a lot of fat - 89 g. But the protein is only 2.4 grams. This is based on 100 grams. lard And of course, there are a lot of calories in such a piece - 800. Let's figure out what this product consists of:

fat-soluble vitamins. These are vitamins of groups A, D, F, E, PP, B, C. Such a vitamin extravaganza is rarely found in one product. Lard does not undergo heat treatment during cooking, which means that it retains its vitamin composition almost completely;
microelements. Phosphorus, zinc, copper, potassium, calcium, magnesium, sodium - this is an incomplete list of lard rich in natural minerals. This composition makes the product indispensable for people living in harsh natural conditions;
antioxidants. These in lard include selenium, lecithin, carotene;
fatty acids. Lard contains linoleic, oleic, arachidonic, palmitic, stearic and linolenic acids. Such a set is regarded by doctors as ideal.

The health benefits of lard lie in its special properties. All of the above antioxidants improve vision and make the walls of blood vessels more elastic. Fatty acids significantly increase brain performance, promote hematopoiesis, as well as tissue restoration.

Other substances and microelements strengthen the overall tone of the body and improve immunity. Fats coat the walls of the stomach, creating comfortable conditions for digestion there. This is especially useful during a feast, then the walls of the stomach are protected from the harmful effects of alcohol on them. But lard is not good for overweight people and certain body conditions.

Although, excessive consumption of lard can significantly increase cholesterol levels. But, if you use it in moderation, and mainly before lunch, then these risks become minimal.

Choosing the right product for pickling.

choosing the right lard

Of course, to get good product, salt the lard, we need to choose the right lard. Of course, the ideal option would be to have your own lard. So they slaughtered the pig and cut it off from the back, at least 3-5 cm. This is best. But if you buy lard in a store, here’s what you need:

The lard should be fresh, the pieces should not be large. Approximately 2.5 cm, side or back of the carcass. The fat from the brisket and belly will be tough.
Tasty and fresh pig lard has a pleasant pale pink color, and its layer does not stick to your hands. If the lard is a different color, you cannot take it; most likely it is either old or the animal was sick.
When purchasing, smell the lard. If the smell is specific, pungent and unpleasant, then it is boar fat. It is not suitable for pickling.
The skin should be thin, a pleasant pinkish or yellowish tint. Certified products must bear a mark.

Folk tricks.

People's Councils

To salt lard correctly, you need to consider some folk wisdom, which are passed down from generation to generation, and we will now get acquainted with some of them:

Before salting, be sure to rinse the product thoroughly. If necessary, singe the skin and be sure to rinse thoroughly.
For salting, use coarse salt.
To make the lard soft and juicy, it must first be soaked in boiled or brine water for half a day.
Lard absorbs foreign odors very quickly. If, for example, when purchasing you put it in the same bag with fish, you can get rid of the obvious fishy smell by soaking the bacon in boiled water with a chopped head of garlic. First wrap it in a thin cloth (gauze will do).
Don't be afraid to over-salt the lard. This is impossible! It will absorb as much salt and spices as it needs. If you think that there is not enough salt, then you can take it and add salt again.
Do not store lard in the light, as it will quickly turn yellow.
It is better to salt lard in the refrigerator, preferably under pressure.
It is better to rub lard that is already prepared and intended for consumption with garlic. During storage and especially freezing, the aroma is lost and the taste becomes less pronounced.
To cut lard beautifully, neatly and thinly, you need to keep it in the freezer. It will not harden completely and will give in easily to a knife.
The meat layers of the prepared lard become darker. If they remain pink, then you need to wait some more. If there is not enough salt on the pieces, you can always add more. But it is better to immediately make the brine concentrated.

Dry way to salt lard.

dry pickling

I could not help but describe such a simple and not requiring special attention recipe. Although I write about salting in brine, I always use the dry method. Try salting a few pieces with this recipe. It is very simple and quick, just before using you need to scrape off the excess salt and spices and that’s it.

Ingredients:

lard - about 1 kg;
salt - 1 kg;
black pepper

Step 1.

Let's prepare lard. Clean the skin and rinse well. It’s better to immediately cut it into small pieces so that you can eat it at once, as they say. But the size does not matter; the entire layer can be salted.

cut the lard into pieces

Step 2.

Mix salt and pepper in a separate bowl. You can add any other spices to taste. Mix thoroughly. Now roll the pieces of lard on all sides, including the skin.

Step 3.

Now pour salt to the bottom of the pan, about 0.5 cm thick.

Step 4.

Now we lay out the pieces of lard in the first layer. Not too tight, leave some space between them. Sprinkle salt and spices on top. You can also add a couple of leaves bay leaf.

Step 5.

We spread the second layer of lard and also sprinkle with the remaining salt and spices. Cover and leave warm for a day. Then we put it in the refrigerator for another 5 days.

Step 6.

Ready lard is stored well in a cold place. But you can seal it tightly and put it in the freezer, thereby extending the shelf life several times.

Salt lard in brine.

salt with brine

It’s also a fairly simple method, the main thing is quickly and relatively.

Ingredients:

lard - 200 - 500 g;
garlic - a few cloves;
spices to taste.

For the brine we need:

water - 1 liter;
salt - 0.5 cups, maybe a little more;
onion peel - a handful;
onion - 1 pc. (optional);
garlic - a few cloves;
spices to taste.

Step 1.

Cook the brine. To do this, mix all the ingredients and bring to a boil.

Step 2.

As soon as it boils, add lard and a small piece and boil for 10 minutes. Then remove the pan from the heat and leave for a day, covered with a lid.

Step 3.

Now we take out the lard, and when the brine has drained, coat it with crushed garlic. You can also use spices if you like. Now we put this piece in the refrigerator for a day. Afterwards we transfer it to the freezer. As soon as the lard freezes, you can eat it, enjoy your appetite.

How to salt lard in brine brine at home.

salting lard in brine "tuzluk"

This recipe is our most common. In this case, I will salt lard weighing 0.5 kg. If you have more, say 1 kg, then you need 2 liters of brine, so multiply the ingredients by 2. If you have 2 kg of lard, then multiply by 4.

Brine ingredients:

coarse salt - 8 tablespoons;
water - 1 liter;
garlic - 8 cloves (summer is better);
allspice peas - 16 pcs;
black peppercorns - 1 teaspoon;
bay leaf - 2 pcs.

Step 1.

Let's prepare lard. Wash it well, scrape the skin, rinse thoroughly and dry with a paper towel. Cut into pieces, about medium size.

Step 2.

Place water in a saucepan and over medium heat.

Step 3.

While the water is heating up, the lard can be placed in a saucepan or container, generally where it will be salted. We chop all the garlic finely and put half of it on the bottom of a saucepan or container, then a layer of lard, then the rest of the garlic and again a layer of lard. And so on, if you have more than 0.5 kg.

Step 4.

The water began to boil. Now put all the spices and salt there. Turn off the stove, mix everything well and cover with a lid.

Step 5.

After 5 minutes, pour in the lard until it is completely covered with brine. Now cover the container with a lid and store in a warm room for 3 days.

Step 6.

Now drain the brine. If you like, you can season it with additional spices on top. We are wrapping ourselves in food paper and into the freezer. Excess spices can be scraped off. Or you can cut one piece and enjoy right away delicate taste with black bread.

Salt lard for smoking.

Salt lard for smoking

Smoked lard is simply delicious. I hope to write soon how I captcha it. But before that, you need to salt the lard correctly. And so let's get started:

Ingredients:

lard - 1.5 kg;
salt - 200-250 g;
bay leaf - 2 pcs;
ground black pepper;
garlic - 3-4 cloves;
dry mustard - 1 teaspoon.

Step 1.

Peel the garlic and cut into pieces. Then mix salt and pepper thoroughly.

Step 2.

After cutting the lard into the required pieces, rub it with salt and pepper. Transfer the lard into a container, covering it with garlic. Sprinkle the remaining salt and pepper on top.

Step 3.

Place a bay leaf on top and sprinkle with mustard. And pour boiling water over it. The water should slightly hide the fat. Leave it like this until it cools.

Step 4.

Now put it in the refrigerator for 3 days. After this you can smoke or eat it like this.

Belarusian recipe for salting lard.

salt lard in Belarusian

I really liked this recipe and recently started using it. The lard turns out tender and spicy.

We will need:

lard - 650-700 g;
salt - 3 tablespoons;
cumin seeds - 0.5 spoons;
sugar - 1 spoon;
cardamom - 0.5 teaspoon;
bay leaf - 1 piece;
garlic - 1 medium head;
pepper to taste.

Step 1.

We wash the lard well and cut into long pieces, not wide, about 2-3 cm.

Step 2.

Now press the garlic cloves through a press and rub the pieces of lard with this garlic.

Step 3.

Now mix all the spices. Finely break the bay leaf and mix with the spices, mixing well.

Step 4.

Now we thoroughly rub all the pieces of lard with the spicy mixture and put them in a glass container, or just a jar, but it’s not convenient. We put it in a cool place.

Step 5.

Every day you need to turn the pieces on the other side. On day 5 you can try, “take a sample”, as they say.

Updated: September 18, 2017 by: Subbotin Pavel

Do you love lard as much as I do? Tender, aromatic, with a slight hint of spice. An irreplaceable source of strength and energy, as well as an excellent snack. With a piece of black bread, it simply melts on the tongue, leaving an indescribable bouquet of taste sensations.

If you are a fan of salted lard, then it's time to learn how to cook this delicacy yourself. After all, then you will be able to control the entire cooking process and the quality of the original product. This means you will be completely confident in the final result. Of all the variety of salting methods, my family prefers salting lard in brine. In this case, it is salted evenly, without salt crystals on the surface.

Which lard to choose?

The best place to buy lard is at the market, where they will let you touch, smell and taste it. If you don’t know how to choose yourself, find a friend or acquaintance who understands this. He will help you choose the right piece and tell you about all the intricacies of this matter.

How to salt lard in brine - preparation

So, you brought lard from the market; for the first time, half a kilo of this product will be enough for you. If you think necessary, wash it and dry it with a towel. Next, the lard must be prepared for salting. That is, cut. They are cut in two ways: in long pieces 6-7 centimeters wide or in small bars 4 by 7 centimeters. Each cut has its own technology.

Equipment

Equipment you will need: cutting board, sharp knife, 2-3 liter bowl, saucepan of the same capacity, three liter jar and a dark, cool place. In summer, the bottom shelf of the refrigerator is quite suitable for this, and in winter you can find a suitable place in the kitchen.

Recipe: lard in brine

Whatever recipe you take for lard in brine, it differs from any other only in the set of spices. And the main thing in this matter is a saturated saline solution. By the way, under no circumstances use ready-made spices for salting lard. Spoil the product.

Ingredients

Pork lard - 400-500 grams, salt - 1 cup per liter of water, bay leaves - 3-5 pieces, garlic - the same as bay leaves, black pepper or a mixture of peppers.

Recipe: lard in brine - technology

Cut the lard into bars, we have already discussed the size. Place in a bowl, sprinkle with freshly ground pepper, add bay leaf and crushed garlic. Dissolve salt in cold boiled water. Pour lard with the resulting solution. Place a plate on top and apply pressure. A 3-liter jar filled with water is suitable as oppression. After three or four days the lard is ready. All that remains is to dry with a paper towel. You can invite guests and tell them how to salt lard in brine.

Recipe: lard in brine - variation one

Boil water in a saucepan, add salt, bay leaf, peppercorns and dill seeds. Let it boil and turn it off. While the brine cools, prepare the lard. Cut into long bars and place in an enamel bowl. We crush or chop the garlic, put some on the bottom of the bowl, and some on top. Sprinkle lightly with ground pepper. When the brine has cooled to room temperature, pour lard into it, cover it with a porcelain plate, put pressure on it and wait five days.

Recipe: lard in brine - second variation

Cook the brine without bay leaves and other spices, just salt. Cut the lard into long pieces. Cut the garlic into thin cubes or slices. Using a knife, add garlic to the lard. Place in a bowl and sprinkle with pepper. It can be red, it can be black, or it can be a mixture. Further technology is described above. By the way, this recipe can be used to salt pork chops or bacon. You will get wonderful bacon, on which you can fry eggs and cook various dishes described in fashion magazines.

How to store lard

After the salting period has expired, the lard, salted in brine, must be taken out, dipped in a towel, and allowed to dry a little in the air. Best in a suspended state. Then wrap it in linen cloth, foil and put it in the freezer. The portion of lard that you plan to eat during the week does not need to be frozen.