How to pickle undercuts so that they are soft. Salting lard or a delicious recipe for salting lard in brine

For salting, it is best to take lard with large meat streaks; it is best to take undercuts. Pay attention to the lard when purchasing it - it should have a uniform color, not very stringy, the skin should be tender. If you come across lard with a hard skin, it is best to cut it off immediately before salting.

To make salted lard in homemade brine faster, cut it into small pieces - 3-5 centimeters.

If you want to smoke the lard in the future, then leave a small piece 10-15 centimeters long. I will tell you how to smoke undercherovok at home in the next recipe.

Tip: when preparing lard, do not forget to rinse it well in running water, but dry it before cooking - this way it will better absorb the brine and be juicier.

For one kilogram of lard you will need a glass of salt.

Tip: when salting lard, meat and vegetables, use only coarse sea salt.

Pour salt into a spacious bowl.

Pour hot salt boiled water and mix very well so that the salt dissolves as much as possible.

To ensure that the taste of salted lard in home-made brine is delicate, pour the prepared pieces with warm, prepared water.

Add 2-3 cloves of garlic to the brine, Bay leaf and dried herbs. Here you can show your imagination - dill, basil, parsley, any spice to your taste.

The brine should cover the lard completely.

Stir the prepared mixture and place it in the refrigerator on the bottom shelf.

Within 5-10 minutes we have prepared wonderful lard, now all we have to do is wait until it is fully prepared.

Depending on the size and quantity of products, the time may be increased by 6-12 hours. Medium pieces of lard are salted in this way for 12 hours.

Remove the finished lard from the brine and season with spices as desired - black allspice, garlic, herbs. Cut into pieces and serve chilled.

Store lard in the refrigerator if you can resist eating it all at once. Bon appetit!

Or undercuts, it is important to choose it correctly at the butchers’ market. Regarding the choice of this product, I would like to note that you should always smell the undercut to see what it smells like. If the animal was raised on high-quality food, then the lard or undercuts will smell pleasant, you will feel it.
I bring to your attention a recipe for undercuts, which will be marinated in spicy brine for several days. It will taste tender and soft - an excellent snack with vodka.
Preparation time: 30-40 minutes.
Preparation time: 3 days.

Ingredients:
- fresh undercut 800 g,
- water 2 l,
- regular salt 7 tbsp. l.,
- sugar 1 tbsp. l.,
- mixture of peppers 1.5 tbsp. l.,
- cloves 3 pcs.,
- pinch of cumin
- laurel leaf 2 pcs.,
- a mixture of aromatic herbs, a pinch,
- cumin pinch,
- star anise 1 star,
- garlic 2-3 cloves,
- sweet paprika 3 tbsp. l.




Rinse a piece of undercut under running cold water and cut into two or three pieces. For this recipe, you need to cut off the skin right away, or only later at the end, because it will be tough.




Pour clean water into the ladle and place it on the stove. Then add salt and sugar, aromatic herbs, crushed spices in a mortar. You can also add a few cloves of garlic, slightly crushed, to the marinade. Boil the marinade for about five minutes.




Let the finished marinade cool completely. Place the undercut pieces in a food container or deep bowl.




Pour the marinade over the pieces and put them in the refrigerator or on the balcony for 3 days.




As time passes, the marinade will acquire a pinkish tint - this salt will draw out all the blood from the undercut. Remove the pieces and rinse with cold water.




Wipe the undercut dry, it is ready.
The undercut turns out softer and more tender, not the same if you just sprinkled it with salt and spices. If you want to preserve the pink tint of the meat layer, then use food nitrate when marinating.




You can store the undercuts in the refrigerator, or in the freezer if for a long time. If desired, the pieces can be rolled in paprika or a mixture of ground peppers before wrapping in film. It turns out no less tasty

Recipes for dishes with underlining are a real find not only in terms of application, but also in terms of saving the family budget, because it is not expensive, but the treats in which it is the main ingredient will delight lovers of something simple, tasty and satisfying. Cooking pork belly is not difficult; it can be baked in a sleeve or foil - in the oven, in coals, in a slow cooker, cooked with spices, dried, marinated. Boiled or baked in the oven, for example, it is often used for sandwiches - good idea a hearty snack and an appetizer for borscht. Filled with the aroma of garlic, lard with meat streaks stimulates the appetite well.

The five most commonly used ingredients in recipes are:

It is worth noting that to prepare belly meat treats you do not need serious skills in the kitchen craft - using the recommendations of experienced chefs, you can make a dish that will be a success. Who would refuse a tasty piece of lard that melts in your mouth? And experts have already said a lot about the benefits of the latter...

How to salt lard at home so that it turns out tender, tasty, melts in your mouth and evokes admiration from everyone who eats it? There are thousands of options, and everyone likes their own recipe for how to salt lard. If you don’t have one yet and this is your first time going to pickle lard at home, then choose, try, experiment - you will definitely like some of the recipes. But first you need to buy lard. For salting, you should choose only fresh, not very thick lard. It should be white or slightly pinkish in color, without yellowness. You can use both “pure” lard and pieces “with a slot”, that is, with thin veins of meat. The skin should be soft, clean and easily separated from the fat. Classically salted lard Cut a kilogram of lard into bars, sprinkle generously with coarse salt and refrigerate for two days. Then boil water and dip the lard into it along with the onion skins. Do not shake off the salt from the lard. Add two heads of minced garlic, a few bay leaves, a teaspoon of ground black pepper, half a teaspoon of ground red pepper, a few peppercorns and salt to the pan. Add more salt – the lard won’t take in too much. Cook the lard for 5-7 minutes, cool, wrap in paper and put in the freezer. You can try it in a day. Spicy lard A recipe for salting lard at home, for those who like it spicy. Place 7 glasses of water in a saucepan, add a glass coarse salt and a handful of onion peels, bring to a boil. Cut the lard into pieces so that they fit into the pan and place them in water so that it completely covers them. Boil for 10 minutes and leave to cool in brine for a day. After a day, the lard should be removed from the brine, dried and thickly rubbed with red ground pepper and crushed garlic. After this, the lard is wrapped in foil or paper and put in the freezer. Lard prepared in this way can be stored for a very long time, maintaining freshness and amazing taste.

Kimzi (Korean cabbage)
Ingredients:
- 1 kg. white cabbage
- 3 tbsp. spoons of salt
- 1 medium sized onion
- 1-2 cloves of garlic
- ground red pepper

Cut white cabbage into strips, sprinkle with salt and
leave for several hours. Finely chop the onion and garlic and mix with red pepper. Then mix everything with the pickled cabbage, transfer to clay pot, put a load on top and leave for 2-3 days.

Cream of clam chowder or Clam chowder. Clam chowder is a specific, very popular American dish. This is a kind of thick stew with bivalves, except mussels and oysters. Traditionally, chowder is made from salted pork, onions, tomatoes, milk or sour cream, butter and fish (eg cod) or shellfish. Some older recipes for this dish also add wine. In general, clam chowder is an excellent option for imagination and improvisation regarding ingredients and their quantity. In any case, this dish will take a special place in the gallery of your tastes. Here is one of the the best options this interesting soup.

Note to the hostess

1. To remove excess bitterness from onions, after cutting it needs to be placed in cold water.

2. The cut half of an onion will not lose its taste qualities, if you grease it on the cut with margarine.

3. The opened onion will remain fresh if it is placed cut side down on a plate sprinkled with salt.

4. If the washed greens are wrapped tightly in foil and placed in freezer, it will be fresh for 2-3 months. Moreover, unlike dried or salted, it will not change its smell and taste at all.

Well, we are going home with a simple catch - a pike under a kilogram, and a small perch (salted and dried), and we are looking forward to the next weekend, and there are unknown places along the city limits, new reservoirs, fishing, and, of course, our favorite SUVs...

Racetrack Playa is a place where the stones walk on their own.
Racetrack Playa is located in Death Valley. This is the bed of a dried lake, covered with a crust of takyr (a landform formed when saline soils dry out) with small cells. A rock rises in the middle of the lake, adding variety to the monotony of the flat landscape.
Dozens of trails can be found on the surface of the lake.

pechen treski Here is the recipe delicious salad from canned liver cod.

We need:

4 medium potatoes

Canned peas

Bulb

Salted mushrooms

1 can cod liver

Boil potatoes and eggs, cool and cut.

Chop the mushrooms. Peel and chop the onion.

Mix everything and dump the liver along with the fat into our mixture from a tin can. And again chop everything finely. For this salad, the smaller everything is chopped, the better. Only after that we add canned peas. Mix. Salad ready. Mushrooms in this salad are, of course, not for everyone. If you don’t really like this combination, you can replace the mushrooms fresh cucumber. Cucumber is already a win-win. How to pickle mushrooms is described here.

And one more little tip. In the store, choose only the highest grade liver. It would be good if the jar said “made at sea.”

If it says first grade and says “made from frozen raw materials,” then you don’t need to take it. It's impossible to eat.

Smoked mackerel at home without a smokehouse

Author of 1 recipe Alina Shikhgamzaeva:
How to pickle mackerel In order for our mackerel to look like smoked one, we will need:
Fresh frozen mackerel – 3 pieces (medium); Brine: Water – 1.2 liters; Salt – 3 full heaped tablespoons; Sugar – 1.5 tablespoons; Dry black tea – 2 tbsp; Onion peels – 3 full handfuls.
Salting mackerel at home.
Prepare the brine. In a saucepan with water, dissolve salt, sugar, dry tea, and thoroughly washed onion skins. Bring to a boil, cover with a lid and let cool. Strain. Clean the mackerel, remove the tail and head, rinse. Place the prepared fish in an enamel or glass bowl.
Author of 2 recipes Olya Polonskaya (Sizoy):
I make mackerel like this: fill 2 large mackerels (without heads) with brine and put them in the refrigerator for 4 days, then dry them overnight. Brine: 4 tbsp. I pour boiling water over spoons of tea, add 3 tablespoons of salt and 3 tablespoons of sugar. Pour cold brine over the fish. Try it, you won’t regret it, it’s very tasty.

Author of recipe 3 Elena Chernova (Borovskikh):
for 2 kg of mackerel, 4 tablespoons of sugar, 8 tablespoons of salt, a lot of onion skins - boil everything, cool, add 2 tablespoons of liquid smoke. Remove the head and intestines from the fish, pour in cold brine, put in the refrigerator for 3 days, after 3 days take it out, blot it with a napkin and hang it by the tail for a day (you need to lay something down; fat drips from the fish). BON APPETIT!

How to salt lard?
Recipe four

Quick pickling with garlic and pepper
Take lard in quantities as in the second recipe. Prepare it without using spices. Then pour cold water into a saucepan large enough to accommodate two pieces of lard. It is necessary to take into account that subsequently the volume of loaded lard does not displace water from the pan. Place a pot of water on the stove and bring to a boil. Using table forks, add prepared lard into boiling water. Bring to a boil and reduce heating temperature. Cook thin lard 2-3 cm thick for 8 minutes at low temperature and low boil, thick lard for 10 minutes.
At the end of the specified time, remove the lard using forks onto a clean plate. Let it cool slightly. Just to avoid getting scalded. Next, with hot lard, perform all the operations as in the third recipe.
After the first day, turn the lard over as described in the second recipe. Leave the inverted lard for another day.

How to pickle herring.
I salt the freshly frozen herring myself. It turns out very tasty, and the savings are noticeable, because salted herring is much more expensive than fresh-frozen herring. The layout for the marinade is as follows: 1 liter. water 6 tablespoons salt 3 tablespoons caxap peppercorns - 6-7 pieces 3 bay leaves, a little cloves, cinnamon and coriander Please note that there are 5-6 pieces of fish in 1 kg of herring. They fit perfectly in three-liter jar. Filling them requires approximately 1.5 liters of brine. Calculate the proportions yourself. We defrost the herring, clean it, gut it. The head can be removed, or you can salt it directly with the heads.. We wash the fish well and put it in a jar. . You can salt the herring whole or cut into large pieces. We put water for brine. Add all the ingredients, let it boil and cook for 1-2 minutes. Remove from heat. The brine should cool down. Place the herring in a jar. Fill with chilled brine. Close the lid and put it in the refrigerator. After 24 hours, home-salted herring is ready. If you leave it for another day, the herring will not be lightly salted. If you need to store it longer, pour 1 tablespoon of 9% vinegar into a jar of brine. You can preserve the finished herring in another way. Transfer it to another jar or container, sprinkle (to your taste) with ground black pepper and pour vegetable oil. Then it can be stored in the refrigerator for at least 10 days.

How to pickle lard with garlic.

Required:

Salo
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf

Preparation:

Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.

Cut the garlic cloves into slices, mix salt with ground pepper and peas.

Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.

Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place a press on top

Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.

How to pickle milk mushrooms in a hot way

First you need to take mushrooms, milk mushrooms, of course, dill umbrellas, remove the seeds from them, salt, but not evaporated or iodized, and garlic to taste.

After the forest, you need to remove debris, pine needles, leaves from the mushrooms and immerse them in a container of water. You need to take it according to the number of mushrooms. It is advisable to trim the stems of the mushrooms, leaving about a centimeter at the caps. This must be done so that the top rows do not break the caps of the bottom rows.

Each mushroom must be washed, then each row must also be thoroughly rinsed from any remaining soil, it is ideal to tilt it at 45 degrees, in this position the water conveniently washes everything from the stems to the edges of the caps. If there is dirt stuck to the caps, you can use an old toothbrush. After washing the mushrooms, put them in a bowl.

After thorough washing, place the mushrooms in a saucepan and put on fire. After the water boils, you must continue cooking for another twenty minutes.

In a bucket, which must be clean, sprinkle a thin layer of salt on the bottom, distribute dill seeds, peeled and chopped garlic. We begin to lay the milk mushrooms in a row, legs down. After laying the first row, we add salt to it, followed by laying the next row. And so we continue to alternate salt and mushrooms until they run out.

We place a plate on top so that we try to cover the surface of the mushrooms to avoid mold; we put pressure on the plate. If the water released from the mushrooms does not cover them, add more of the water in which they were cooked. The water should completely cover all the mushrooms.

Let them sit for three days and salt them out. After this, we take all the mushrooms and put them in a jar, a three-liter jar will do, and place a clean cabbage leaf on top of the mushrooms. And now we need to seal the jars with plastic lids. A week will pass, like one day, and the mushrooms will be ready.

Salt mackerel at home. So, in order to salt mackerel at home, we need:

1 liter of water

4 level tablespoons of salt

2 level tablespoons of sugar

2 tablespoons vinegar

3 pieces bay leaves

3 black peppercorns

2 allspice peas

We take freshly frozen mackerel, wash it under running water and cut it into pieces.
Prepare 1 liter of water and spices. Add salt, sugar, bay leaves, peppercorns to the water. Set to boil for 2 minutes. Cool, add vinegar. Place the mackerel pieces in a jar and fill with marinade. ready in a day.

Scientists recently discovered that lard is much less harmful than was commonly believed. So now, without fear, you can allow yourself a slice or two of the appetizing product and treat yourself to a delicious treat onion skins, which is not very difficult to prepare and which even an avid vegetarian will be tempted by.

A little terminology and basic knowledge

An undercut is a piece of pork belly in which the veins of meat are interlayered with the most delicate lard. To prepare the intended delicacy, the undercut must be taken with the skin. Sometimes it is cut off, but a tastier, juicier and more tempting dish comes out in which the skin is still preserved.

To obtain the most tender and aromatic undercuts in onion peels, the meat needs to be fresh. In a pinch, chilled will do; if the lard has already been frozen, it will lose both aroma and softness.

Basic option

It’s amazing how varied the recipes are with photos (of onion peels) that describe the cooking process step by step. If you have separate small strips of lard, it is wise to use the express method of preparing it.

The husks are peeled off several large onions, washed well and filled with water. Salt is dissolved in it at the rate of half a glass per liter of water. Laurel and peppercorns are also added here (at your discretion). The undercut is placed in the cold brine and the pan is placed on the stove. The liquid should completely cover the meat pieces.

After boiling, the fire is turned down and the vessel is left to simmer quietly for 10 minutes. Then it is removed, but the undercuts are left in the onion skins and brine until completely cooled for half a day - to salt out and acquire a shade and taste of smokedness.

The next day, the brine is carefully strained, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. Each piece is coated with this composition on all sides, after which it is wrapped in its own piece of film. A day in the refrigerator, the same amount in the freezer - and the delicacy is ready!

Appetizing roll

No less interesting is another way to cook undercuts in onion peels. This requires a fairly long piece of it, which will be cooked entirely. It needs to be generously salted on both sides (about a glass of coarse salt will be needed for half a kilo of the starting material). The inner side is sprinkled with chopped laurel and peppercorns (it is better to mix black and allspice). The undercut is rolled into a roll and not tied too tightly: during the cooking process the meat will swell somewhat. The bottom of the pan is lined with clean onion skins from 4-5 heads. A package is placed on it; it should be covered with the same amount of husk on top. This entire structure is filled with water so that nothing can peek out of it. The pan is placed on low heat and left there for three hours. Then the roll is unrolled while hot, the inside is sprinkled with your favorite seasonings and chopped garlic, rolled up again and packed in film or foil. It will need to be kept in the refrigerator until completely cooled. Some housewives advise keeping the undercuts in onion peels not only in the cold, but also under pressure. They say that excess liquid is removed better this way, and the delicacy acquires a pleasant density.

Podcherevok in onion skins in a slow cooker

Our chefs could not help but develop a recipe for a wonderful kitchen assistant. Moreover, the undercuts are prepared in it practically without the participation of the hostess.

A suitable piece of pork is stuffed with garlic cloves; The bottom of the bowl is lined with husks removed from 5-6 onions, and lard is laid out on it. It is sprinkled with broken laurel leaves on top, filled with water, to which salt is added - about a couple of level spoons for each liter. The extinguishing mode is turned on for an hour and a half. Then the lid is folded back, but the undercuts are not removed until they cool down so that they do not become loose. After straining the brine, the meat is rubbed with garlic (you can add spices and herbs). For testing, several pieces are cut off, and the rest is traditionally frozen, wrapped in film.

The undercut in onion skins makes excellent sandwiches. It can serve both as an appetizer and as a meat component of dinner. In the latter case, they are especially harmonious with it fried potatoes or vegetables in any form.