Salting lard at home or buying it at the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the resulting lard is tastier, don’t even try to argue! I think the majority will agree on the correct opinion: at home it tastes better and is more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction of: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods has its supporters, although, as in the famous joke: “Why try it? Lard is like lard!” Lard is never bad, but it can be very tasty!

Here we have selected only those recipes that guarantee lard to be very tasty. At a minimum, you need to have lard, salt and our recipes and tips on how to implement them correctly.

General rules for salting lard at home

Despite the simplicity of this ancient process, the final taste largely depends on the quality of the lard itself, which must be chosen accurately. You should immediately discard lard that is too thin or, on the contrary, too thick, but a fresh product of medium thickness and with layers of meat is our lard! And it’s beautiful and very tasty - even if you eat it yourself, or even treat it, you’ll please everyone!

There are a lot of recipes for making salted lard, but the main methods for salting lard at home are as follows:

• lard in brine;
• hot recipe for salting lard;
• wet recipe for pickling lard;
• dry salting of lard.

If we talk about saving time, the fastest way is the hot method of salting fresh lard, in which it can be eaten after just 1 hour. Cold wet and dry salting will require at least 4-5 days of waiting, taking into account the thickness of the lard: the thinner it is, the faster the final salting of the lard will take place.

The salt in this case may be sea salt, but it will certainly be coarse. When choosing spices, you can be guided only by your preferences. Usually they use the most common set: black or red ground pepper and peppercorns, cumin - for everyone, bay leaf and fresh peeled garlic, of which there is never too much in lard.

Salted lard is stored in the freezer or refrigerator, but it must be sealed so that it does not lose its flavor. It is more convenient to pack in small pieces that can be eaten in a short time.

1. Homemade recipe for dry salting lard

This is an old method, characterized by extreme simplicity. To prepare, you just need salt and lard + spices to taste, some limit themselves to only pepper, while others add herbs.

Ingredients:

• fresh pork lard - 1 kilogram;
• coarse table salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - according to preference or special mixtures for salting lard.

Dry salting of lard according to a home recipe is as follows:

1. Wash the fresh lard, cleaning the skin. Let it drain and dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
2. In a bowl, mix the dry ingredients with coarse salt until smooth and roll the pieces of lard in this mixture on all sides.
3. Sprinkle salt at the bottom of the container in a layer of 0.5 centimeters.
4. Place the lard pieces with small gaps, sprinkle with bay leaf crumbs and salt.
5. If necessary, place the second layer on top and sprinkle it with the remaining salt. Leave the container with the lard under the lid in a cool place or in the refrigerator for 5 days.
6. Further storage of the finished lard is possible in the refrigerator or in sealed packaging for each piece separately in the freezer, which will greatly extend its shelf life.

2. Homemade recipe for salting lard in brine (brine)

According to this recipe, it is very correct to salt lard with layers of meat - the most delicious way. It is believed that with sea salt, brine is richer, and the salting process is quick and flawless.

Ingredients:

• drinking water - 800 milliliters;
• fresh lard - 1 kilogram;
• sea ​​salt or regular coarse salt - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings - to taste.

To pickle lard in brine according to a simple home recipe:

1. Cut the washed and dried lard into small pieces of 4-5 centimeters.
2. Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next are spices, crushed or chopped garlic cloves.
3. Place the pieces of lard tightly in a glass jar, fill with cold brine and leave under the lid in the refrigerator for one day. If the pieces are larger, the salting period is slightly delayed.
4. After salting is complete, pieces of lard can be stored without brine in the refrigerator or freezer.

3. How to salt lard with garlic and pepper at home

In the home tradition of salting fresh lard for future use and for food, today it is customary to use garlic and black pepper, which, together with bay leaves, give the product a unique homemade taste and aroma.

Ingredients:

• fresh lard;
• coarse table salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Season lard with garlic and pepper at home like this:

1. Cut prepared (washed and dried with a paper towel) fresh lard into pieces of arbitrary size.
2. Peel the garlic for pickling in the desired quantity and cut lengthwise into 4 parts.
3. In different places of a piece of lard, use a sharp-nosed knife to make a depression into which to immediately insert a sharp quarter of a clove of garlic, drowning it as deeply as possible - this is called stuffing lard.
4. Rub the lard generously with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in a plastic bag, generously sprinkling with salt - the lard cannot be over-salted.
5. Place the bag of lard in a container, keep it for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such lard for eating is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each piece separately in the freezer. Here is a simple homemade recipe for salted lard.

4. Original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard on the liver.

Ingredients:

• fresh lard - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel - 2 cups;
• garlic and ground pepper - optional.

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

1. Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.
2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
3. Leave the boiled lard to cool in the onion broth for 12 hours, after which remove the pieces of lard, coat with chopped garlic and pepper, you can add ground red, which will give the product an interesting tone and flavor accent.
4. Wrap each piece of lard in cling film or foil and store those whose consumption is delayed in the freezer for even months.

For those who like a more pungent taste of smoked meats, when cooking lard in onion peels, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

5. Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and accessible method of hot brine. Lard with layers of meat is especially suitable for such salting. The entire process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

• fresh lard - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic - to taste.

According to a homemade recipe, lard is salted in hot brine as follows:

1. Wash the lard and dry with a paper towel. Cut the lard layer into 3-4 pieces.
2. In a suitable saucepan, where you add all the listed ingredients, the quantities of which, except for salt, are variable, cook after boiling for two minutes.
3. Turn off the heat, and place the prepared lard into the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product cools completely.
4. Once cooled, place the entire container with brine and lard in the refrigerator and keep it there for three days, covered.
5. After three days, remove the finished lard from the brine, let it drain, dry with a paper towel and, coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. Can be stored in the freezer for a long time.

You can include prepared lard in the mixture for coating pieces according to your preference. But there is an option: don’t coat it with anything - it will still be very tasty!

6. How to salt lard for smoking according to a village recipe

Lard smoked according to home recipes is still a delicacy! Only a significant share of success comes from proper salting before the smoking process.

Ingredients:

• fresh lard - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

According to the village recipe, lard for smoking is salted as follows:

1. Peel and chop the garlic.
2. Rub washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously of salt on top.
3. Sprinkle further with mustard powder and arrange bay leaves. Then pour boiling water over it so that all the lard is covered with water.
4. The container with lard reaches natural cooling and is placed in the refrigerator for 3 days with the lid closed, after which it can be smoked or eaten.

• When salting lard, there is no need to be afraid of an overdose of salt and spices: lard will only take a certain amount of salt, and spices can always be removed from its surface.
• The peritoneum is suitable for hot types of salting of lard, but in the dry version it will remain very tough. The side layers of lard and from the back are the best material for dry salting.
• The smell of garlic, when first used in pickling, disappears quite quickly. For this reason, it is better to rub pieces of lard with it before eating them.
• If the lard is a bit harsh, you can soften it by soaking it in cold water for 10-12 hours, adding a couple of teaspoons of granulated sugar, which will only improve its taste.
• Before serving, cut the lard thinly and evenly and keep it in the refrigerator. When cooled, it is more elastic and a sharp knife can handle it easily.
• In ripe salted bacon, the meat strips darken. If they are still pink, then you need to give the lard time to brew. When dry salting, you can sprinkle salt on unsalted pieces of lard, but the salt in the brine should be no less than normal.

Salted lard is a traditional dish of Ukrainian cuisine, which has gained popularity in all countries of the world. It can be served with soup and main course, or eaten as a side dish. People love to eat it with bread, add it to the filling of dumplings, and make amazing-tasting cracklings. The delicacy can be combined with berries, herbs, vegetables, and meat. Thanks to it, food becomes juicy and piquant in taste. There are many ways to prepare it at home. Even the biggest gourmet will find the perfect recipe for how to pickle lard without hassle and get a delicious delicacy.

How to pickle lard in brine - a classic recipe in Ukrainian

Ingredients:

• lard – 2.5 kg;
• cold water (boiled) – 1.3 liters;
• garlic – 8 cloves;
• black pepper in peas – 6 grains;
• bay leaf – 9 pcs.;
• ground allspice – 4 teaspoons;
• salt (preferably coarse) – 100 g.

Preparation:

1. Be sure to rinse the lard well under running cold water. This stage should be given special attention to remove dirt and possible debris from the product.
2. Peel the skin with a knife and cut the lard into large, long strips with a sharp knife.
3. Finely chop the garlic.
4. In a bowl, mix chopped bay leaf, ground pepper and peas, and garlic.
5. Pour water into a deep container and dilute the salt.
6. Add seasonings to the water. There is no such thing as too much seasoning. The lard will absorb exactly as much spice as it needs. Therefore, the taste of the dish will not be spoiled.
7. Add lard chunks to the spicy water. Cover with a plate on top. Pour water into a three-liter jar and put it on top - it will be oppressive.
8. Place in the refrigerator or any other cold place for three days.
9. Take a paper towel and wipe the prepared product.
10. Rub the lard on top with chopped garlic and spices.
11. Store lard in the freezer, wrapped in food foil or a bag.

How to salt lard in brine “tuzluk”

For lovers of the dish there are many ways to prepare it. A very tasty recipe for salting lard in brine; people like to prepare it for a long time.

Ingredients:

• lard – 1.5 kg;
• bay leaf – 7 pcs.;
• garlic - head;
• salt – 1 glass;
• pepper in peas.

Ingredients:

• lard – 1 kg;
• bay leaf – 3 leaves;
• sugar – 1 teaspoon;
• cumin – 1 teaspoon;
• salt (preferably coarse) – 2 tbsp. spoons;
• garlic – 7 cloves.

Preparation:

1. Wipe the skin with a knife.
2. Wash the main product and dry it well; you can use a paper towel for this.
3. Divide the garlic into two parts. Grind one half through a garlic clove, cut the second into small pieces.
4. Mix the mixture of garlic, sugar, cumin, salt and grate the lard.
5. Break the bay leaves with your hands and mix with the garlic pieces.
6. Sprinkle on lard.
7. Place lard in a jar and cover.
8. Place in a cool, dark place, but do not put in the refrigerator.
9. Mix the pieces every day, changing their places.
10. The time required for pickling is approximately a week. It all depends on what pieces are prepared. To avoid mistakes, check readiness every day.
11. Then put it in the refrigerator for seven days.
12. Turn the product over every two days.
13. Do not remove seasonings and salt from the finished lard. Wrap in a bag and freeze.
14. Remove salt just before serving.

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

From the equipment you will need: a cutting board, a sharp knife, a 2-3 liter bowl, a saucepan of the same capacity, a 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 to 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 leaves, 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 cut 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.

Lard is truly a folk product; people have been consuming it salted, smoked and raw for centuries. Sometimes lard becomes the basis of dishes. For example, it is used in stewing vegetables, smoking and cracklings are loved by many in soups, and lard is used to lard meat for greater juiciness. How to pickle lard in brine? There are many ways to salt bacon. Here are the best cooking recipes.

Classic recipe: Ukrainian brine

This recipe is considered a true folk classic in cooking. Salting lard using this method at home will be easy and at the same time the product will be tasty and juicy.
Preparation:

1. Take 1 - 1.5 kg of bacon and cut it so that you get long and large sticks.
2. In an enamel bowl, dilute a liter of boiled cold water with two tablespoons of salt (preferably sea salt), one tablespoon of ground pepper, 6 black peppercorns, several bay leaves and chopped garlic cloves (6 cloves).
3. Place lard cubes into the prepared spicy brine and press them on top with some kind of weight.
4. Place the dishes in the refrigerator for three days.
5. Then take out the bacon, dry it and season it again with fresh garlic.

It is best to store the product both during and after salting in the freezer, having previously packed the cubes in a plastic bag or cloth.

Dry method

For this method of pickling, you will need a dry mixture of salt and spices.
Cooking instructions:

1. Prepare the product by cutting it into small lengthwise pieces so that they can be thoroughly salted.
2. Prepare a mixture of two tablespoons of salt, one teaspoon of sugar, 1 g of saltpeter, one teaspoon of ground black pepper.
3. Rub the lard with the mixture thoroughly.
4. Place the product tightly in a container, ideally a wooden one.
5. Place bay leaves and finely chopped garlic between the pieces for flavor.
6. Cover the product with a weight on top.
7. Keep the product in the refrigerator for three weeks.
8. Be sure to swap the pieces with each other once every 4 days and rub them with the mixture again.

You need to store the finished lard in the freezer, after drying it and packaging each piece separately.
Please note: if liquid forms at the bottom of the container during the salting process, it’s okay. Salt can “pump” water out of bacon. If the finished product is not salted enough, you can add more salt to it and let it sit for a few days.

How to salt lard in brine “tuzluk”

The “tuzluk” method of salting lard in brine preserves the taste of the product for a long time, and a yellow tint does not appear on it.
In the photo are the products you will need for salting lard in brine brine:

• To make the marinade, take a liter of water, boil it, add a glass of salt.
• Wait until the salt dissolves, then remove the brine from the heat and cool it.
• Cut the bacon into small pieces and start compacting it into a 3-liter jar.

• From the spices, take ground black pepper, chopped garlic and bay leaves and spread it all between the layers. Adding spices will add piquancy to the pork product. Try to leave a little space after each piece so that the product does not lie too tightly and “suffocate”.

• Pour the brine into a 3-liter jar, then loosely cover the marinade with a lid.

Soak the lard in brine for a week at room temperature.

In Belarusian

Preparation:

1. Mix two tablespoons of salt, one teaspoon of sugar, add one teaspoon of cumin and cardamom to the mixture, break a few bay leaves there. If desired, you can pepper the mixture.
2. Lubricate the pieces of lard cut into bars with a head of garlic passed through a press, then rub them with the mixture.
3. It is best to salt the product for 5 days in a glass container in a dark, cool place (but not in the refrigerator!). Don't forget to turn the pieces once a day.
4. After five days, place the container of lard in the refrigerator for another week. Turn the pieces over every two to three days.

It is very tasty to serve prepared lard with a piece of black bread, garlic sauce, mustard or any other hot dish.

In Transcarpathian

To try real Transcarpathian lard, you need to learn how to salt it correctly. The prepared product becomes aromatic, tender and soft. People call this method of salting “pepper”.

Cooking method:

1. Rub the lard pieces with crushed garlic and salt. Use your eye, but the layer of salt on the product should be impressive.
2. Place a layer of salt about 1 cm thick on the bottom of the dish in which the salting will take place.
3. Place the bacon and sprinkle salt on top.
4. Cover the dish with a mug, put it in the refrigerator, keep it there for 20 days.
5. After the specified time has passed, remove the bacon, remove the salt from it and soak in water for at least three hours.
6. The next, final stage is cooking. Cook the product over low heat for two to three hours.
7. Then remove the bacon, cool it and rub it with a mixture of crushed garlic and pepper. Leave to cook for up to 3 days.

A wonderful cold appetizer is ready (see photo)! For such an appetizer, it is ideal to boil potatoes in their jackets and serve with green onions.

Country style

To salt lard in a rustic manner, follow the guide:

1. Take a saucepan and add coarse sea salt to the bottom.
2. Cut the bacon into long, wide (about 15 cm) strips, rub them with salt and place them skin side down.
3. Sprinkle the product on top with a thick layer of salt mixed with a teaspoon of cumin and ground pepper.
4. If desired, add broken bay leaf and finely chopped garlic.
5. Marinate the lard in a warm place for five days, then transfer it to the freezer for permanent storage.

How to choose the right product

When choosing lard in a store or market, pay attention to the following points:

1. Ideal for salting would be a small piece (about 2.5 cm) of the side or back of the carcass.
2. It is better not to buy lard taken from the abdominal part of a pig carcass. Don't buy brisket either. There is a stringy film in the belly area, and the fat will be very tough.
3. Beware of a product that is grayish or yellow in color; such fat was probably part of an old, sick animal. Tasty and fresh piglet lard has a pleasant pale pink color, and its layer does not stick to your hands.
4. When buying lard, smell it. If they try to sell you boar lard, you will immediately notice a specific, pungent and very unpleasant smell.
5. The skin should also be considered. It should be thin, a pleasant pinkish or yellowish tint. Certified products must bear a mark.

Be sure to consider some folk tricks that are passed down from generation to generation:

1. For salting, choose fresh and soft lard with a neat skin.
2. Before salting, be sure to thoroughly wash the product and singe the skin, if necessary.
3. To ensure that the bacon is soft and juicy after salting, it must first be soaked in boiled or brine water at room temperature for half a day.
4. Lard absorbs foreign odors very quickly. If, 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 for several hours. First wrap it in a thin cloth (gauze will do).
5. To salt lard, use coarse sea or table salt; it can not only salt the product, but also remove excess water from it, and also preserve all the beneficial properties of the product.
6. Don’t be afraid to over-salt the bacon, it’s impossible! The product will absorb as many spices and salt as it needs. If you think there is not enough salt, remove the bacon and add salt again.
7. Lard should not be stored in the light, as the pieces will quickly turn yellow.

Lard should be salted only in the refrigerator and best under pressure.

How to speed up the salting process

If you really want homemade lard, and the salting process is lengthy, but you don’t have the patience to wait for weeks, use the following recommendations.

The speed of cooking homemade bacon depends primarily on the thickness of the pieces of lard, and not at all on the amount of salt. To enjoy lard every other day, simply cut the product into small squares, slices measuring 5x5 cm and use any pickling recipe you like.
Another useful tip from experienced housewives: salt the product for 24 hours at room temperature. Such “daily” lard will “set” faster.

Lard is a very healthy product and simply irreplaceable for people who love pork. Bacon can be fried, added to scrambled eggs, in salads, used as a filling for meat, minced meat, and cooked in various dishes.

What are the benefits of lard?

Lard in moderation is very healthy, because it has a high calorie content, and therefore can coat the walls of the stomach and improve the functioning of the digestive tract. When consuming lard during noisy parties and feasts, the walls of the stomach will be protected from the negative effects of alcohol.

Salo is capable. Eat it with garlic in winter, and your body will thank you! It is useful to make bread from lard and garlic, which kills colds and germs. This product and heavy metals are from our body.
Only homemade lard from a healthy animal has beneficial properties, so choose the product carefully and carefully follow the salting technology. Bacon is preferably salted with sea salt, this way the product will be better saturated and will not taste bitter.
A step-by-step video master class describes in detail how to pickle lard in brine:

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 tender and delicious lard for 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 can there 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” calorie content, valuable for nutrition, for example, tourists, athletes, people engaged 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.