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.

Pork lard... Cool, tender, fragrant, homemade, with pepper and it melts in your mouth. Salting lard has long been considered necessary and important. The phenomenon of pork lard has long been of interest to scientists. It would seem that lard is almost 100% fat and contains a huge amount of cholesterol. But with moderate consumption there is no harm, only benefit. The secret of lard turned out to be arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is found only in lard. That’s why the cholesterol in lard is “correct” and is not deposited on the walls of blood vessels.

Salting lard can be done in a very different way: in a “wet” way (in brine), a “dry” method (just with spices), and a “hot” method (first the lard is boiled in boiling water).

How to choose

You will be able to pickle lard well only if you choose the right lard. Good, non-wiry lard is very easy to choose. Firstly, this lard is quite homogeneous in appearance, a solid white-pink-white mass, with a thin pork skin. Secondly, it’s easy to cut into good lard; a sharp knife goes in almost effortlessly. If the knife enters with jerks, this means that there are many veins in the lard and you will not be able to salt the lard.

So, salting lard using the “dry” method:

You will need: Coarse rock salt, ground red or black pepper, allspice peas, bay leaf, dried aromatic herbs - marjoram, cumin, cardamom, etc.; garlic.

Salting lard is done using this dry mixture: for 1 kilogram of lard, take 4 tablespoons of coarse salt, add half a spoonful of ground red pepper or a tablespoon of ground black pepper. Aromatic herbs are added to the salt. Salting lard is an individual matter, so everyone can choose the herbs at their own discretion.

If the lard is thicker than 5-6 cm, then it must be cut into layers; if it is thinner, you can simply take it in one piece. You will be able to salt lard if the thickness of the layers is at least 4-5 centimeters. If you like lard with a garlic flavor, then stuff each layer of lard with garlic slices. But salting lard with garlic has one drawback - such lard has a slightly shorter shelf life than lard without additives, keep this in mind!

Pour some of the pickling mixture into the bottom of the dish, add a little peppercorns and a couple of chopped bay leaves. Place one layer of lard there, sprinkle it with a mixture of pepper and bay leaf, then place the next layer and so on.

If you salt thin lard, then place the first layer skin side down, the second layer skin side up, the third layer skin side down again, etc. Those. Salting of lard is done as follows: lard to lard, skin to skin. On the first day, salting of lard is carried out at room temperature. And the next 3-5 days - in a cool place, but not in the cold. After this, the salting of lard is completed, it can already be eaten. Store this lard wrapped in parchment paper in the refrigerator.

Salting lard using the “hot” method

For hot salting, take a thick soft piece of white-pink lard, about 3 centimeters thick. Then cut it into pieces of such a size that they easily fit into the pan in which we will cook them. If the pieces are not well covered with water, then you will not be able to salt the lard evenly.

Hot salting of lard will require:
1 kg of lard, 1.5 liters of water, one glass of coarse salt, one head of garlic, 15 crushed black peppercorns, 5 bay leaves, one teaspoon of spicy adjika, 6 liquid smoke and 100 grams of onion peels.

The lard skin should be thoroughly scraped with a knife until white. You will succeed in hot salting only if you prepare the brine correctly: add salt, bay leaf, adjika, and pepper to boiling water. As soon as the water boils again, add liquid smoke - without it, hot salting of lard will not work.
Place pieces of lard into the boiling brine and when the water boils again, reduce the heat and cook for about 5 minutes. Then turn off the heat and leave the pan to cool in a warm place for 12 hours.
Then take out the lard, dry it, rub it with paprika and garlic. Now we put it in the refrigerator for a couple of hours - that’s it, the salting of lard is completed, you can start eating!
Salting lard using the “wet” method

Salting lard using the “wet” method in brine can be carried out according to various recipes. Lard prepared using the “wet” method does not age or turn yellow for a long time, while maintaining excellent taste.

Here is an example of salting lard using the “wet” method in “Ukrainian” brine:

Prepare the brine: take 5 glasses of water, 1 glass of coarsely ground salt, boil together, then cool to room temperature. At this time, cut the lard into small pieces so that they can be easily removed later and place them loosely in a three-liter jar.

If you cut the lard too large, then all your salting of lard will be overshadowed by the fact that you will have great difficulty getting it out of the jar, and the lard will simply “suffocate” there. Between layers, add 4 bay leaves, black peas, 5 cloves of garlic and pour brine over it all.

Then cover the jar loosely with the lid. Keep it at room temperature for a week - that’s all, the salting of lard is complete! Usually a three-liter jar takes about two kilograms of lard.

Salting lard using the “wet” method in “spicy” brine.
And this recipe is perfect for those who don’t mind indulging in something spicy. Salting lard goes like this: Take 7 glasses of water and one glass of coarsely ground salt, add a handful of onion peels, bring the mixture to a boil and cook for 5 minutes.

Then we put lard there (the water should completely cover it) and boil it for 10-20 minutes, depending on how old the pig was. Then we leave the lard in the cooling brine for a day. After that, rub it with red pepper and garlic and put it in the freezer. The good thing about salting lard this way is that the resulting lard comes out spicy and goes great as an appetizer with alcohol!

Lard in tuzluk brine.

1.7 cups of water - 1 cup of table salt, boil for 10 minutes, cool to room temperature, small pieces of lard and place loosely in a jar, add 3-5 bay leaves between layers, black peppercorns, a few cloves of garlic and pour brine on your finger above the layer of lard, cover loosely with a lid. Keep in a room in the dark for a week, then in the refrigerator. Do not pack tightly in the jar, otherwise the lard will “suffocate”. Lard prepared according to this recipe does not age, does not turn yellow and is stored for a long time, maintaining excellent taste.

Spicy lard.

4.23 pints water, 1 cup coarse salt, a handful of onion skins, bring to a boil, simmer for 10 minutes. Then put lard there (the water should cover the lard!!). Boil for 10-20 minutes (if the pork is from a supermarket - 20 minutes, if young and market - 10). Leave in brine for a day. Remove from the brine and let the water drain. Rub with garlic and red pepper. Place in the refrigerator, preferably in the freezer (it tastes better this way). Wait a week before tasting.

Express - lard.

Lard (cut to size for a sandwich), salt, garlic and other ingredients to taste are placed in a glass jar. Pour boiling water, close the lid and cool. In a couple of hours, it's ready. If you have any leftovers, keep in the refrigerator for a week. This recipe, as you understand, is for extreme cases.

Classic lard.

Sprinkle 300 grams of lard pieces generously with salt and leave in the cold and in the dark for two days. After two days, place the onion skins and lard (do not shake off the salt) into boiling water.*) Add 5-6 pcs. bay leaf, peppercorns, 1 teaspoon of black pepper and 2 grams of red pepper, salt and grated garlic (2-3 heads). Cook for 7-8 minutes from the moment of boiling. Allow to cool, peel, then place in a plastic bag and into the freezer. The lard is ready in a couple of days.

Salo is easy!

Lard is cut into pieces the size of a fist, garlic at the rate of 1 clove per 1 piece of lard and this garlic is cut into thin slices. Suneli hops, pepper, ground dill (dry), etc., to taste. Take a large pan for lard. Add some seasonings, pepper and garlic to the bottom of the pan. Next, rub our lard with a mixture of salt and pepper and other seasonings. After this, place the lard in a pan, skin side down, and repeat the operation with another piece of lard, sprinkling the whole thing with spices and garlic. There is no need to save salt... When the reserves of lard are depleted, it should be compacted a little in a vessel, covered with a lid of a smaller diameter or a plate, with a small spoon on top - for example, a 3-liter jar of water), and at room temperature for 1-2 days without light access. After this, the lard is almost ready - all you have to do is remove it from the pan, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator for several days. If guests arrive earlier, then, really, this is not a problem either. An hour in the freezer and that's it! That's the whole recipe!

Salted lard.

Prepare the brine - 1 glass of salt per liter of boiling water, if there is enough salt - a folk sign - a raw egg does not sink. Let's cool our brine. Add spices to your taste. Keep small pieces of lard in brine for 2 or 3 days. Next, to increase the shelf life and, just in case, boil our preparations for 25-30 minutes. You can make holes with a knife and insert pieces of garlic. Rub with black or red pepper, hops-suneli, etc. We put our pieces in a plastic bag. Bon appetit!

Salt the lard in a jar.

Cut the lard into small cubes about 4 x 4cm, including the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of lard into grated garlic on all sides. Next, grate with 6th grade salt, place very tightly in a clean, dry jar and put in the refrigerator. Ready in a week.

Lard in marinade for long-term storage.

Prepared lard, that is, cut into large pieces, scalded and with the weathered parts removed (just scrape it with a knife if you have market lard), place it in a prepared vessel and pour in strong (at the rate of one kilogram of salt per five liters of water), which has already cooled after boiling. brine. After three days we change the brine. And we lovingly rearrange the pieces of lard. On the sixth day, change the brine again, transfer the lard again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap in a linen cloth, put in a plastic bag and put in the refrigerator. Please note that there are no spices in this recipe. This lard retains its taste very well. There is information that up to a year. Personally, I did not have the opportunity to verify this. Some of it went into cooking, some I stuffed with garlic and carrots and sprinkled with red pepper (garlic gives off a rancid taste after a while, so you have to eat quickly), I froze some in the freezer, gave some as a gift, in other words, it’s time to buy lard again! Pickled lard is a thing!

Important.

The question of choosing lard is not the easiest. If you find at home that lard smells like urine, it is boar meat. The way to deal with this is simple. Soak the lard in water with garlic juice.

Shelf life.

Boiled lard can be stored in the refrigerator for three or four months. Lard cooked in marinade can be stored for up to a year. Dry salted lard lasts for about a month, then the taste is no longer the same, but you can eat it and use it in cooking. Please note that the dates indicated above are provisional. The main assistant in determining freshness is the nose.

If it is fundamentally important for you to prepare lard with a maximum shelf life, then you can follow the more expensive route of pasteurization and then seal it in a jar. Sometimes a little vinegar and sugar are added to the brine. But this way of preparing lard is not for everyone.

Baked lard or lard.

Soak well-washed pieces of lard in cold water for 6 hours. Drain the water and repeat the procedure. Add salt at the rate of a couple of tablespoons per 1 kg of lard. Pour a little water into an enamel pan with a thick bottom so that it just covers the bottom. The entire procedure takes place over the lowest heat. Place the first portion of lard into the pan. We begin to stir with a long spatula. Not in a hurry, but constantly. Gradually add the remaining lard as it melts. If the heat on the stove is too hot, use a flame breaker. Cook until all the fat is rendered. In the meantime, heat up clean, dry jars in the oven (so that they don’t burst), into which we will drain the fat through double gauze. We fill the jars, let the fat settle in a warm place (for example, in the same oven that is turned off) and drain the sediment through fresh double gauze. We get rendered lard, which we store in a cool, dry place, protecting it from light.

Vodka in lard.

Here is the transcript of the text:

“It is done as follows: for 1 pound of Polish unsalted lard take 2 lots (2×12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spools of crushed pepper, 2 spools of English pepper, with half a pound of garlic, 10 - 12 spools of granulated sugar, 1 spool of citric acid, a few drops of lemon oil, pass everything through a meat grinder, then place it in a spacious bottle of good white glass and pour 4 bottles of wine alcohol into it. For extra softness, add half a pound of honey and a quarter of a pound of blackcurrant leaf and leave, tightly securing the bottle, in a cool, dark place. After a month, strain the resulting infusion through a thick cloth several times. After this, in a thoroughly washed bottle, it is mixed with six bottles of cold raw water, placed on ice for three
days and then bottled.”

Salo and fishing.

What is written below most likely refers simply to the advice (found on a fishing site) from an “experienced” person:

Pork lard is considered one of the best animal baits among Dnieper fishermen. Fresh lard removed from the belly is used: it is securely held on the hook and is easily pierced with a sting. Hard lard is not suitable for fishing: the fish will take it, but will not be caught. Before fishing, the lard is cut into cubes 0.5 centimeters thick and placed in cold water, in which it hardens and turns noticeably white. You can fish with lard with both donks and float rods. Chub, carp, bream, silver bream, ide, and large roach bite well on it. Although lard is used mainly in warm weather, it is possible that in winter roaches, silver bream and rudd will also take it if you put lard on a jig.

Fragrant, pickled salsa.
Recipe from Nikitich (Odessa-mother)

Salo - as much as your heart desires.
Garlic - decent.
Salt - 1 tbsp. l. per liter of brine.
Spices: (peppercorns, white pepper, finely chopped dried sweet pepper, cumin).

We buy fresh lard at the market, with meat streaks - undercuts or without streaks (someone likes what). We clean the skin with a knife and wipe it. Cut into bars smaller than your palm. Using the edge of a knife, we make holes in the lard all over the surface and put halves of a clove of garlic without the core (!) into them. Roll each piece of salsa in a mixture of your favorite spices and rub in, pressing down. In a saucepan (6 liters) with plain water, add coarse salt (5-6 tablespoons), laurel leaves, and favorite spices. Bring the brine to a boil. Turn it off. Cool to 30-40 degrees Celsius and very carefully pour (so as not to wash off all the spices and so that the brine covers the salsa by 2-3 cm) into a tall container, where pieces of salsa are previously tightly placed on their sides. After the brine has cooled at room temperature, put the salsa in the refrigerator (not the freezer!) After 6-7 days, remove it from the cold brine. We wrap each block in paper (not newspaper or magazine) and put it in the freezer...
PySy: Before putting the bars in the freezer, I rub them again with the above-mentioned seasonings...

Lard and soup.
Lard - 200 grams, onion, tomatoes - 2 pcs., garlic -4 cloves, parsley, salt, black pepper, fry with flour, parsley and spices in fat. Add brown broth (see French cooking), boil and add small croutons. You can serve it on the table, turning on Tyrolean melodies, since I saw this recipe performed by an Austrian friend, who assured everyone that after such soup in the Alps it is customary to sing before each glass.

A very old and famous recipe
After boiling the lard in onion skins, it looks like smoked lard.
For this recipe, it is best to use lard with layers of meat (brisket), since such light cooking is the optimal treatment for meat.

COMPOUND:
1~1.5 kg brisket or lard, 1 small head of garlic

BRINE
1 liter of water, 0.5 cups of salt, 1 handful of onion peels (from 5~7 onions), if desired - 3 bay leaves, 15 black peppercorns
Place onion skins, salt, bay leaf, pepper in a saucepan and add water.
Bring to a boil, add lard so that it is all covered with brine, and boil for 10 minutes.

Remove the pan from the heat and leave the lard in the brine for a day. (After the brine has cooled, place the pan in the refrigerator).
Remove the lard from the brine and let it sit in a plate for ~15 minutes to drain off the excess brine.
Press the garlic through a press and coat the lard with it on all sides.

Place in the refrigerator for a day. Then transfer to the freezer.

We smoke the lard ourselves

Because it's very simple! I’ll tell you point by point and you yourself will understand that there are no difficulties.

1. We buy a piece of lard with layers of meat at the market. Ask for brisket, it turns out tastier, let there be ribs on the brisket, it’s okay, you can make an awesome roast or soup from them.

2. We buy onions, garlic at the Liquid Smoke store (almost nothing else is needed)

3. We bring the lard home, wash it, cut it into pieces so that they fit into the pan.

4. Prepare the brine. For a liter of water we take 6 tablespoons of salt, a handful of onion peels or one large onion straight with scales and 6 tablespoons of “Liquid smoke”

5. Place pieces of lard into the brine and cook for 30-40 minutes over moderate heat.

6. While the lard is cooking, mix red and black pepper, you can add paprika and crush 2 large peeled heads of garlic there.

Remove the finished lard from the brine, let it cool for 5 minutes and rub with a mixture of peppers and garlic.

We wrap each grated piece in foil or plastic and put it in the freezer.

You can try it in an hour if you can bear it, because the smells in the air are unimaginable, believe me.

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There are dozens of recipes for how to deliciously salt lard at home: dry, in brine, in a jar, etc. Perhaps the simplest option is dry salting, when the pieces are generously sprinkled with salt, pepper and other spices. Garlic is usually used as the main flavoring agent, which is rubbed, stuffed, or simply layered to give the lard a special aroma and piquant taste.

Which lard to choose for dry salting?

For dry salting, take thick lard, as they say “4 fingers long,” that is, 5 centimeters thick. A thin one is not suitable, as it will take in much more salt than needed and may turn out too salty and not as tasty as you would like.

At your discretion, you can salt a piece with layers of meat or a clean piece without a slot (as in my recipe with photo). But there is one important point here. Both types will be salted wonderfully, but lard without streaks can be stored in the refrigerator for much longer, up to 1 month. But if the piece contains layers of meat, then after salting it will have to be eaten much faster, in about 5-7 days. Or you can increase the shelf life if you send the already salted lard to the freezer - there the strategic reserve can be safely stored “until required”, up to 1 year.

Salt-spices-garlic

So, a simple recipe for salting lard includes salt, spices and a few cloves of garlic. If you don't like any of the spices, feel free to cross it off the list. As for garlic, with the salting method described below, its taste will not be strongly felt, only a light aroma will remain.

It is no coincidence that I suggest layering garlic cloves in a container (rather than grating lard or stuffing it with garlic). And all because this way it can be stored longer, because in the freezer it will not go rancid, the taste of spices will remain, without the unpleasant “rot” aroma.

BUT. If you still like garlic to play first fiddle, you can enhance its presence by grinding it through a press (paradoxically, for a brighter aroma of garlic you need to take half as much of it, that is, only 2-3 cloves!) and Rub the pieces on all sides until coated in spices. Then the lard will actually turn out more spicy, but I don’t recommend storing it for a long time; it’s better to prepare a small portion and eat it as soon as possible.

Recipe Ingredients

• raw lard 500-700 g
• non-iodized salt 4 tbsp. l.
• ground black pepper 1 tbsp. l.
• red pepper 0.5 tsp.
• ground paprika 1 tsp.
• cumin 1 tsp.
• rosemary 0.5 tsp.
• garlic 5-6 teeth.
• bay leaf 2 pcs.

How to dry-salt lard with garlic

The finished salted lard remains to be cut into thin slices and you can take a sample! Before slicing, I recommend carefully scraping the salt from the surface, leaving the garlic. This is such an appetizing appetizer - lard with spices is spicy and very aromatic, ideal with black bread and pickled cucumber. Store it wrapped in paper in the refrigerator or freezer.

Lard is considered the simplest and most authentic topping for a sandwich, as well as a snack for strong alcohol. Some say that thin slices of lard, generously seasoned with pepper, go well even with beer. You can check this statement after you try our techniques for preparing dry-salted lard.

Recipe for dry salting lard with garlic

Nowadays, salting lard is as easy as shelling pears, and all thanks to the fact that universal spice mixtures have appeared on the markets, designed specifically for preparing salted lard. We intend to use them in the following recipe.

Actually, you don’t have to remember any proportions or specific recipes. Take a piece of lard, defrost it, if necessary, rinse it and dry it very thoroughly. Prepare the head of garlic by peeling the cloves and pureeing them in a mortar. Take a mixture of pickling spices and combine with garlic paste. Rub the pieces of lard with the resulting paste and place them in any enamel bowl, covering the bottom with the last layer of coarse salt. The surface of the pieces of lard is also sprinkled with salt, and the amount can be approximate; the lard will still not take on excess. How long to salt lard using the dry method depends on the thickness of the pieces, but on average, 3-5 days will be enough for good salting. Some people prefer to salt lard for 2 weeks at a time, in which case a lot of excess moisture comes out of the piece and the product turns out more dense.

Dry salting of lard in a jar

If you prepare pickled greens for the winter, you can also use them to make lard. The same rule applies here: put in more, the fat won’t take on too much.

After preparing the lard, divide it into 10 cm pieces. Grind the garlic cloves into a paste and mix the resulting paste with the pickled herbs. Pour salt into the bottom of the jar and begin laying out pieces of lard in layers, additionally sprinkling a small amount of salt on each of them. There is no need to compact anything; let the lard lie more or less freely. Now place the jar in the refrigerator and wait about 5 days. After removing excess salt from a piece, the product can be eaten immediately, or can be frozen by wrapping it in parchment.

Dry salting of lard with spices

If you don’t buy universal spice mixtures, you can make them yourself, and vary the composition of the spices to suit your taste.

Ingredients:

• lard - 1 kg;
• salt - 220 g;
• laurel leaves - 5 pcs.;
• black pepper (peas) - 1 teaspoon;
• garlic cloves - 6 pcs.;
• - 4 buds.

Preparation

First, a piece of lard is prepared according to the usual procedure: peeled, washed, dried and cut into squares. A deep but small cut is made in each piece and stuffed with thin slices of garlic. The bottom of the selected dish is covered with parchment and half of the lard is placed on it, skin side down. Next, rub the pieces of lard with salt on top and sides, and then sprinkle everything with freshly ground pepper and cloves. We distribute the laurel leaves on top. Cover everything with the remaining half of the lard grated with salt, placing it skin side up. Wrap everything in parchment and leave the lard to salt in the cool place for 2-3 weeks.

How to salt lard correctly and quickly using the dry method?

Let’s say you were planning to cook, but realized that you don’t have tasty salted lard on hand, in which case you will need an express salting recipe in 5-6 hours. For it, thin pieces of lard are rubbed with garlic paste, freshly ground pepper and fine salt (not iodized). Wrap the salted pieces in film or put them in a bag, and then leave them at room temperature. After 5-6 hours, the lard can be cooled and tasted.

Description

Dry salting of lard is the simplest and most common, and also the most delicious, method of preparing lard with your own hands at home for future use. Recipes for salting lard always remain relevant and are passed down from generation to generation, changing slightly in accordance with the realities of the time.
The simplest and most delicious is salting lard with the addition of garlic, ground black pepper and herbs. Lard salted in this way is an excellent preparation for smoking, since the lard remains dry, is salted evenly and strictly to the norm - dry salted lard does not absorb excess salt.

Lard prepared at home by dry salting always turns out tasty and very tender, and it can be made in a jar, in a saucepan, in a deep bowl, or in a bag - the product does not require any special conditions. After salting, lard retains its taste for a long time, and can be stored either in the freezer or refrigerator, or rolled up for the winter in sterile bottles or jars on the shelves of a pantry or basement.
Lard is perfect for preparing simple and nutritious snacks: it can be served cut into slices or strips with homemade borscht, or it can be ground with garlic and fresh herbs, and used in the form of a kind of paste with baked potatoes. It's so delicious you'll just lick your fingers!
It has long been noticed that everything prepared with your own hands with love turns out thousands of times tastier. Without effort and a lot of experience, using the proposed detailed recipe for making salted lard and step-by-step photographs, you will learn how to salt real village lard, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to sneak to the refrigerator.

Ingredients

Dry salting of lard - recipe

Let's start salting lard at home. First, let's prepare the dishes in which we will salt the lard. This can be an ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of lard occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe. Please note that high-quality salting of lard using the dry method can only be achieved by using ordinary coarsely ground kitchen salt, and in no case iodized salt. Wash the pan in warm water and soda, then rinse thoroughly and leave to dry, turning it upside down. We will also rinse and rinse the bottle and the plate that fits easily into the pan - they will act as a weight. Let's fill a bottle with clean cold water and start preparing the garlic. In order to easily clean it, we’ll resort to a little trick: put the whole heads in a deep bowl and fill with cold water. After fifteen minutes, add salt to the water, divide the heads into cloves, and, using a sharp knife with a short blade, peel the garlic without much effort and the peels sticking to your hands and the knife. Cut the peeled garlic cloves into slices two to three millimeters thick, such as those shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, spreading it in one layer on a napkin.

Fresh lard that has not been frozen is suitable for salting. The best option would be a piece of so-called village lard, the skin of which is tarred with straw and easily comes away from it when pulled and is quite thin. Experienced chefs choose lard for pickling based on smell. Choose the thickness of the lard at your discretion, but keep in mind that the best lard for dry salting is lard, the thickness of which is about five centimeters, and it is very good if it has streaks of meat along the top of the piece, and not inside it - such lard It will definitely be softer. The best pieces for pickling are those taken from the back and back of the carcass. The pieces of fat on a pig's belly are always tougher and have a non-uniform structure - such fat stretches behind the knife when cut. It is not recommended to wash lard before dry salting. The optimal solution in preparing the product for salting is to scrape it with a knife and then wipe it with a clean and dry cotton napkin.

Let's cut a piece of lard into strips, the width of which is equal to the height, such that when subsequently cutting, the plates of the finished lard have a shape close to a square - this is not a whim, this is an important condition that facilitates the uniform salting of lard at home with dry salting, and the key to obtaining the best result . After this, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean, dry cutting board and then spread it out a little. Roll a piece of lard over the salt and sprinkle a little more into the cuts. You will get blanks as in the photo.

In each cut of the prepared pieces of lard, put one bay leaf and several slices of chopped garlic.

On the bottom of a dry and clean pan we place bay leaf, garlic slices and ground black pepper, as well as chopped dry dill, but the last component is optional.

Place lard on top of the improvised spice bed, pressing the lard strips together as tightly as possible. The best way to lay lard for salting using the dry method is to lay out the pieces on the skin. Be sure to put chopped garlic and bay leaf on top of the tightly laid strips, and then sprinkle generously with ground black pepper and dry dill. We must repeat this operation for each layer until the lard prepared for salting is completely laid. After laying the final layer of lard, place a plate or a suitable-sized lid on top of it, or, best of all, a wooden blank such as a round cutting board. The load will be a 3-liter jar of water, which has already warmed up a little, so before installation, be sure to wipe off the condensation that appears on the surface of the bottle.

Leave the pan with lard in this position for several days. On the second day, turn all the pieces of lard on their side, on the third - skin side up, on the fourth - on the other side. It is impossible to say specifically how long it takes to salt lard using the dry method (salting) - it all depends on the thickness of the pieces of lard, but on average, five days is enough. During the salting process, you will see that the lard will turn pink and the garlic slices will turn light green. This is not an anomaly - this is a normal process, the end of which, that is, the complete readiness of the most delicious home-made dry-salted lard, will be the acquisition of snow-white color by the pieces.

It is recommended to freeze the finished lard in the freezer, well packed in parchment paper, but be sure to scrape off excess salt before placing it in it. There is an opinion that salt and the freezer are incompatible, and the equipment breaks down faster. Who knows, but it's better not to risk it. Ready lard can be successfully prepared for future use by sealing the pieces, freed from bay leaves and garlic, but with remaining salt, into cooled, clean, sterile jars with a lid for long-term storage. Lard can be consumed immediately after salting; this product is best combined with bread made from rye flour, generously greased with adjika or freshly prepared homemade mustard.