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.

Salo is a favorite snack of many of our compatriots. To ensure that it always turns out tasty, tender and not over-salted, you need to know how to prepare it correctly at home. This is especially true for people who keep pigs at home and prepare lard for sale and just for the family. We will share with you the best recipes for salting lard at home in brine.

The most common method of salting lard, which is used by most housewives, is salting lard in cold brine in jars. After all, it is easy to remove the product from this container at any time when you want to please your family with a delicious dinner.

We offer you a very good recipe for salting lard in brine with garlic (although you can add any other spices you see fit to give the lard aroma and taste):

1. Take 2 kg of lard. Here you can choose for yourself whether you need a product with a layer or not. The main thing is that the piece is a beautiful pink or white color and has a pleasant sweetish smell. Also keep in mind that with high-quality lard, if you press it, a dent should remain on it.
2. Rinse the lard and peel off its skin. After this, cut the lard into pieces. You can choose the best option for yourself, but we recommend making pieces 5*7 cm.
3. Place the chopped lard in a colander and immediately coat with a special seasoning for lard. This can be purchased at any grocery store.
4. Separately, boil the brine based on 1.5 liters of water, 1 head of garlic, 1 tbsp. peppercorns, 4 bay leaves. After the brine boils, it must be removed from the stove and allowed to cool.
5. Place the lard in a three-liter jar, fill it with marinade, and put pressure on it, which is covered with a towel on top. Let the lard stand in this state for 1.5 days.
6. After the specified time, you need to move the lard into another three-liter jar (clean), fill it with the same marinade, but this time close it with a nylon lid and put it in the refrigerator for 3 days.
7. After the specified time, take the lard out of the jar and place it on paper towels to dry thoroughly.
8. Rub each piece with salt, put them in food bags or containers and store them in the freezer.

If you eat lard salted in this way in moderation, you can bring significant benefits to your health. In terms of the number of beneficial properties, this product can only be compared with fish oil.

How to hot salt lard in brine?

The following recipe for salting lard in brine differs from the previous one in the method of preparing and using the marinade. You can pour the lard not with cooled brine, but with hot brine. We will tell you in detail the technology for preparing such a snack:

1. Take 800 g of lard, process it well (the same recommendations that we described in the previous recipe apply here), divide into 3 large pieces.
2. Prepare a marinade based on 1.5 liters of water, 8 cloves of garlic, 10 black peppercorns, 4 bay leaves and 5 cloves.
3. Pour the boiled brine over the lard, which must first be transferred to a deep bowl, and put pressure on it. It can be any plate. When the brine has cooled, place the lard under pressure in the refrigerator. It takes 3 days to salt such lard in hot brine.
4. After the specified time, remove the lard from the brine and dry it on paper towels. It is necessary to ensure that all excess liquid from the product is glass.
5. Rub each piece of lard with the spices you like. Again, we suggest using a ready-made mixture for salting lard, which can be purchased at any grocery store.
6. Wrap each piece of lard in cling film and place in the freezer where the product will be stored.

Cut each piece into small pieces before serving the lard. This way it won’t be tough and over-salted, but will retain its pleasant tenderness and spicy taste.

How to salt lard for smoking in brine?

If you love smoked lard, then don’t rush to run to the store to buy it. You can prepare your favorite snack yourself if you use our recipe for salting lard in a barrel before smoking. Such lard must be prepared in a dry way - that is, without brine. The result is a very tasty product that is in no way inferior to that prepared hot or cold.

We offer you a step-by-step recipe on how to salt lard not in brine, but in a barrel without marinade:

1. Take the amount of lard you need. Let's assume that there will be the same amount as in previous recipes. Rinse the product under clean water and then trim the skin with a sharp knife.
2. Cut the lard in a way that suits you. Let these be slices 5-7 cm long and 3 cm wide. Rub each piece with spices - mainly salt and pepper.
3. Place the lard in a wooden barrel so that it is compacted - lying tightly together. Place juniper branches between the pieces of lard, which will give the product an excellent aroma. Put pressure on it and send it to a cool place for a week. However, during the 7 days of salting the lard, periodically lift the pressure and turn the lard over so that it is better salted.
4. After the specified time, remove the lard from the barrel, dry it on dry towels and start smoking.

Before smoking, lard can also be salted using another method - in very strong salted brine. To prepare lard this way, you need:

1. Process lard according to the already familiar scheme.
2. Boil hot salty brine based on 1.5 liters of water, 150 g of salt and 10 g of sugar.
3. Pour the lard cut into pieces with this marinade, put pressure on it all, and then, when the brine has cooled, put the lard in the refrigerator for 3 days.
4. All your further actions should be the same as we described when it came to salting lard in hot brine.

How to properly salt lard in brine: useful tips

In addition to the fact that you need to follow the correct technology for salting lard, you need to follow some useful tips that will help you prepare a truly tasty and healthy product for your household:

• After you prepare the salted lard, do not leave the jars in the light. If you do this, the product will turn an unsightly yellow color and will smell unpleasant and taste bitter. Lard should be in a jar or in a food bag in the freezer or cellar. Also take into account the lard preparation technology. Of course, it is better not to store the product that is salted for smoking in the freezer, otherwise it will become hard.
• If you have fresh lard that has just been cut from a killed pig, then it is advisable to singe the skin so that it does not give off an unpleasant odor. In addition, it must be thoroughly cleaned with a very sharp knife so that no hairs or other dirt remain.
• If you want your appetizer to be soft and juicy, then before salting the lard, leave it to soak in warm water for 24 hours. There is no need to add any spices.
• If the lard has been lying, for example, near the fish for a long time and has absorbed its smell, then you can get rid of it if you wrap the lard in cheesecloth, to which you also add a few cloves of garlic. This product will absorb all the unpleasant odors if you leave the lard in this state for a day.
• Don't be afraid that you will over-salt the lard. No matter how much you add this product, the lard will absorb exactly as much as necessary. But you can easily pepper it, so be careful when adding this spice.

Lard gives a person strength and energy, but it can also quickly cause weight gain if consumed in excess. If you are watching your figure, then do not allow yourself to eat more than 3 pieces of lard per day. It should also be noted that lard can not only be eaten, but also used as medicine. It relieves pain in joints, teeth, eczema, and relieves hangovers. Therefore, every housewife must have at least 1 three-liter jar of salted lard in her grocery arsenal, because this product is sometimes simply irreplaceable in everyday life.

Video: “How to salt lard in brine?”

salt lard in a jar, in brine

Today I’ll tell you in the “tuzluk” ( in brine) And how many days should salt lard.

There are many ways to salt lard: in brine, boiled and dry. I like salted lard in brine the most, because lard in brine turns out soft and tender.

I offer two options for salting lard in brine (brine).

Ingredients per 3 liter jar

Lard 1.5 - 2 kg (for a 3-liter jar)

Salt 1.5 cups (if this is your first time salting lard, don’t be afraid; lard cannot be over-salted; it takes no more salt than it needs.)

Seasonings "For lard"

Garlic 4-5 cloves

Water - approximately 1.5 liters

Option 1

Cut the lard into small pieces, sprinkle with seasonings (special for salting lard). Place the pieces of lard tightly into the prepared jar.

Make the brine: boil water, add salt to the water, stir. Pour hot brine over the lard placed in the jar. Cover the jar with gauze folded in several layers. Under no circumstances should you close a jar of lard with a lid, in which case the lard may “suffocate” and spoil.

The salting time for lard is 5 days. The first day, leave the jar of lard in a cool place, and for the remaining 4 days, move the jar to the refrigerator.

After 5 days, put the lard on a paper towel and let the brine drain and the lard dry. We cut the pieces of lard lengthwise and put finely chopped garlic into the resulting slits. Next, put the lard into plastic bags and put it in the freezer. When the lard has hardened sufficiently and is saturated with garlic, and this is about a day later, the lard can be eaten. Lard must be stored in the freezer.

Option 2

How to properly salt lard in brine (brine)

Boil water, add salt to the water, stir, let the water cool.

Cut the lard into pieces and place tightly in a jar. Pour the prepared and cooled brine over the lard. Cover the jar with gauze (I remind you that under no circumstances should jars of lard be tightly closed with lids).

And exactly the same as in the first case: the first day the jar of lard is in a cool place (not in the refrigerator), the next day we put the jar in a cooler place or refrigerator for 4 days. The total salting time, as in the first option, is 5 days.

We cut pieces of lard lengthwise and put finely chopped garlic into the resulting slits, sprinkle the lard with special spices, I like cumin and bay leaves.

The benefits and harms of salted pork lard

Salted lard, in addition to being a nourishing and tasty product, is also a useful product from a medical point of view.

• Lard contains a component such as arachidonic acid, which helps the heart muscle function properly.
• Lard is rich in vitamins and rare vitaminsF. This compound strengthens the walls of blood vessels and prevents atherosclerosis.
• Lard is a source of the antioxidant selenium (Se), which serves to prevent cancer and increases potency.
• Lard is very high in calories and is completely absorbed by our body.
• It is believed that lard does not leave cholesterol plaques on the walls of blood vessels. And what’s more: lard, especially with garlic, helps cleanse blood vessels of so-called bad cholesterol.
• Yes, lard contains a lot of cholesterol, but lard also contains a lot of lecithin. And lecithin has a beneficial effect on membranes and strengthens the walls of blood vessels - this is the prevention of atherosclerosis. And when a food product contains more lecithin than cholesterol, it is certainly beneficial.
  I note that lecithin is a compound that is beneficial for brain activity.
• Lard is a choleretic agent and promotes the flow of bile from the liver even better than olive oil.
  If we eat a small piece of lard with garlic or onion in the morning, we will help cleanse the bile that has accumulated overnight. (And after an hour you can start breakfast.)
• It is better to eat lard in small portions. The normal daily requirement of the human body for fats is one gram per kilogram of body weight per day - this is the maximum amount. And if a person does not abuse other fatty foods, then 10-30 grams of fat per day for an adult will not be harmful. But what is consumed above the norm will be stored in the form of fat deposits.
• Fresh salted lard is considered more useful than smoked and boiled lard, since during heat treatment, lecithin oxidizes into other compounds, and lard loses part of its nutritional value.

Cautions

• Lard (like any other fats) should not be subjected to intense heat treatment. For example, when frying cracklings, harmful carcinogens are formed.
• Lard must be cooked correctly. Fresh lard can be a source of various helminths, so you should pay attention to the availability of a veterinary certificate.
• Pork lard is harmful for a number of diseases, such as problems with the liver, gall bladder, metabolic disorders, cholesterol, etc., so it would be better to get advice from a doctor with recommendations on nutrition and, in this case, eating salted lard.

Knowing how to properly salt lard, you will receive a valuable nutritious product, and moderately and wisely including salted lard in your diet will only benefit your body.

How to salt lard correctly using the dry method, I will tell you how to salt lard in onion peels in the next issues. And now I suggest you watch a video on how to salt lard in brine, I just want to warn you and remind you once again to brought lard exactly benefit and not harm to our body: lard should salt for at least 5 days , despite the fact that the video suggests eating salted lard the very next day.

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Anyone who has never tried lard has lost a lot. With any side dish, soup or just a piece of bread - in any form this product tastes amazing. It is easy to pickle it at home. There are so many recipes that even the most picky gourmet will be able to choose the right one. A few of the most popular are presented below.

How to pickle lard

There is more than one option for delicious salting of lard. This is done using the dry method, in onion peels or brine. The latter is considered the simplest and most accessible. A classic is salting lard in brine at home in Ukrainian. The traditional method includes the following steps:

1. Take about 1.5 kg of bacon, cut it into large long pieces.
2. Then keep them under pressure in brine for 3 days.
3. Then all that remains is to take out the product, dry it and season it again with garlic.
4. Store in the refrigerator.

How to choose

It is better to purchase the product on the market. It should be pure white or with a pinkish tint. If the piece is gray or yellow, it means it is no longer fresh. In addition to color, it is important to pay attention to the veins - there should be fewer of them. The fresh product has a soft thin skin and a sweetish smell. If you press on it with your finger, the dent should remain. These are the basic tips on how to choose the right lard for salting.

How long does it take to salt?

The specific time may depend on the preferences of the cook. There are two opinions:

• One cold or hot salting lasts for 3-5 days, but no less.
• Alternatively, it takes at least 3 weeks to kill all bacteria contained in the product.

How to marinate

It doesn’t matter whether you use a classic pickling recipe or, for example, a dry method, always use the following additives:

• pepper mixture;
• salt;
• cloves;
• sugar;
• vinegar;
• garlic;
• Bay leaf.

Spices can be taken according to your taste - there are no strict restrictions regarding them. You should only be careful with fresh herbs, because they shorten the shelf life of the finished product, and mold may even appear. The best option is to use dry herbs, cumin, and dill seeds. It is recommended to boil the water-based marinade. You can pour it in immediately or after it has cooled.

Recipes at home

By salting lard at home with the addition of your favorite spices, you will get the most delicious and aromatic product. Be sure to try this, because the recipe is very simple. This appetizer can be served even to guests at a party. They will definitely appreciate the dish and even ask for your recipe. Offer them and try one of the ones below.

Hot salting

• Preparation time: 3 days.
• Number of servings: 3 persons.
• Calorie content of the dish: 790 kcal.
• Cuisine: Ukrainian.
• Difficulty: medium.

Ingredients:

• peppercorns – 8 pcs.;
• garlic - a few cloves;
• salt – 7 tbsp. l.;
• water – 1 l;
• lard – 0.8 kg;
• bay leaf – 4 pcs.;
• cloves – 2 pcs.

Cooking method:

1. Cut the lard into 3-4 pieces, wash them and dry them.
2. Put water on fire, add salt, spices and chopped garlic. Bring to a boil and cook for a couple of minutes, pour into a salting container.
3. Next, press the lard under the brine on top with a plate and let cool.
4. Then place on the refrigerator shelf and leave for 3 days.
5. After this, blot each piece with a paper napkin and dry it.

Cold pickling

• Preparation time: 5 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 750 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

According to the classic recipe, lard is marinated in cold brine in a jar, which is convenient for preparing for the winter. The appetizer turns out no less juicy and aromatic. On average, the entire process takes about 6 days, although it can take a little less, but not less than 3 days. This technology is also called the wet method. Spices with garlic are also traditional for it.

Ingredients:

• rock salt – 35 g;
• garlic – 4 cloves;
• fresh lard – 500 g;
• dry mustard – 1 pinch;
• bite 9% – 25 ml;
• water – 400 ml;
• khmeli-suneli - to taste;
• pepper mixture - 1 tsp;
• bay leaf – 4 pcs.;
• peppercorns – 6 pcs.

Cooking method:

1. Season boiling water with salt, all the spices and bay leaves. Stir and cook until the salt dissolves. Next, pour in vinegar and add garlic cloves. Leave the marinade to cool.
2. Wash the bacon, dry it, cut it into pieces measuring 5x4 cm, place them on the bottom of a sterilized jar.
3. Then pour in the marinade, roll up under the lid, and keep in a dark place for 5 days.

How to salt in a jar

• Preparation time: 5 days.
• Number of servings: 3 persons.
• Calorie content of the dish: 782 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This recipe falls into the “quick and easy” category. Here, the pickling process itself will take more time, while preparing the ingredients will take about an hour. How to salt lard in brine in a jar? A whole piece is cut into several small slices, placed in a jar and filled with brine - all that remains is to wait until the product is saturated with spices.

Ingredients:

• salt – 1 tbsp.;
• garlic – 5 cloves;
• spices - to your taste;
• lard – 1 kg;
• water – 5 tbsp.

Cooking method:

1. Salt the water and boil for a couple of minutes.
2. Divide the main ingredient into several small pieces, grate each with chopped garlic. Place the slices in a 3-liter jar, pressing down lightly. Add the remaining garlic.
3. Next, pour the now cooled marinade into the jar. Throw a towel on top and leave it where it is darker for 4-6 days.
4. After this time, freeze the pieces using the freezer.

Try other methods too.

With garlic

• Preparation time: 6 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 732 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

In almost all country-style recipes, spices and garlic are used for pickling. These products perfectly highlight the taste and even make it more pronounced, and previously in the villages, salting lard in brine with garlic was carried out in large barrels or boxes. There is a simpler option on how to prepare such a delicacy. A step-by-step recipe with photos will help you with this.

Ingredients:

• black pepper - to taste;
• garlic – 5-6 cloves;
• lard – 1 kg;
• salt - also to taste.

Cooking method:

1. Rinse the main product, let it dry, and then cut it into smaller portions (with skin).
2. Cut each clove of garlic into 4 parts. Stuff them with lard. Next, rub it with a mixture of salt and pepper.
3. Place the prepared pieces into a bag. Sprinkle with more salt and transfer to a saucepan or bowl.
4. Leave for 24 hours at room temperature and another 5 days on the refrigerator shelf.

Ukrainian tuzluk is very tasty

• Preparation time: 7 days.
• Number of servings: 7 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This method has one undeniable advantage: the finished delicacy has a longer shelf life, and yellow spots do not appear on it. Taste qualities also change slightly; salt is a preservative. For this recipe, it is better to take a piece with streaks of meat. It is believed that lard in brine is more tasty.

Ingredients:

• water – 5 tbsp.;
• peppercorns – 5-6 pcs.;
• bay leaf – 3-5 pcs.;
• garlic – 5-8 cloves;
• sea ​​salt – 1 tbsp.;
• lard – 2 kg.

Cooking method:

1. Boil a mixture of water and salt and leave until cool.
2. Cut the product into medium slices, place them loosely on the bottom of a 3-liter jar, adding pepper, garlic and bay leaf between the layers.
3. Pour the cooled marinade over everything.
4. Leave for a week at room temperature, covered.

In Ukrainian

• Preparation time: 3 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This recipe is a classic. There are many variations of it. This is a masterpiece of Ukrainian cuisine, although now it has become the property of other nations: the Czech Republic, Romania, Poland, Hungary, Russia - these and other countries use pork lard as a traditional snack. There are even secrets, knowing which, it is easy to prepare a truly real culinary miracle.

Ingredients:

• water – 1 l;
• allspice peas – 8 pcs.;
• bay leaf – 3 pcs.;
• coarse table salt - to taste;
• lard with skin – 1 kg;
• salt - as much as needed;
• cloves – 3 inflorescences;
• garlic – 3 cloves.

Cooking method:

1. First rinse the main product, then let it dry, cut into medium pieces 5x8 cm.
2. Place them in a clean jar, add the garlic halves there, and add the spices.
3. Add enough salt to the water so that a raw egg can float to the top. Next, boil, cook for 3 minutes, cool and pour into a jar.
4. Cover with a lid, place in a cool place, and after a day move it to the refrigerator shelf. Leave for another 2 days.

Under pressure

• Preparation time: 3 days.
• Number of servings: 3 persons.
• Calorie content of the dish: 786 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

According to one of the dry salting methods, you need to keep the lard under pressure for several days. You will be able to try a piece in three days. The method itself is much simpler, because you do not need to cook the marinade. Instead of oppression, you can use a liter jar of water or a heavy stone, stored in advance for such a case. Try this quick recipe, and learn how to prepare the snack itself using the instructions with photos.

Ingredients:

• coarse salt - to taste;
• allspice – 2 tbsp. l.;
• crushed garlic - 2 tbsp. l.;
• pork lard – 1 kg.

Cooking method:

1. Rub the lard into pieces with salt, then pepper and garlic. Place the slices in a bowl for salting.
2. Cover the top with a plate or plastic lid so that there is not a very large gap left.
3. Press with pressure, keep at room temperature for 2 days, and then keep on the refrigerator shelf for another couple of days.

There are many methods for preparing marinade. A properly selected composition allows the product to be better soaked, which is why the taste and aroma of the delicacy become pronounced. You can use onion brine: for this, the product is first boiled, and the brine consists of the same water, salt and pepper, paprika and peels with 1 kg of onion. When cooking, you can add not only garlic and spices, but also other vegetables, sugar and even berries. Herbs include cumin, coriander, and dried basil.

Video:

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