Salt lard in water. Lard in brine - recipes for dishes in a jar at home with photos

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

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

To salt lard in brine, we need:

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

How to salt lard in brine, recipe:

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

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

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

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

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

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

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

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

I hope you find it useful.

Irina Kamshilina

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

Content

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 skins 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:

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

Cut the lard into 3-4 pieces, wash them and dry them.
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.
Next, press the lard under the brine on top with a plate and let cool.
Then place on the refrigerator shelf and leave for 3 days.
After this, get each piece wet paper napkin, dry.

Cold salting

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.

By 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:

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.
Wash the bacon, dry it, cut it into pieces measuring 5x4 cm, place them on the bottom of a sterilized jar.
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:

Salt the water and boil for a couple of minutes.
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.
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.
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 the salting of 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. It will help you with this step by step recipe with photo.

Ingredients:

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

Cooking method:

Rinse the main product, let it dry, and then cut it into smaller portions (with skin).
Cut each clove of garlic into 4 parts. Stuff them with lard. Next, rub it with a mixture of salt and pepper.
Place the prepared pieces into a bag. Sprinkle with more salt and transfer to a saucepan or bowl.
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 brine makes lard 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:

Boil a mixture of water and salt and leave until cool.
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.
Pour the cooled marinade over everything.
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. It is a masterpiece 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:

First rinse the main product, then let it dry, cut into medium pieces 5x8 cm.
Place them in a clean jar, add the garlic halves there, and add the spices.
Add enough salt to the water so that it can float to the top. a raw egg. Next, boil, cook for 3 minutes, cool and pour into a jar.
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 it does not require cooking 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 one quick recipe, and how to prepare the snack itself, follow the instructions with photos.

Ingredients:

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

Cooking method:

Rub the lard cut into pieces with salt, then pepper and garlic. Place the slices in a bowl for salting.
Cover the top with a plate or plastic lid so that there is not a very large gap left.
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 correctly selected composition allows the product to be better soaked, which is why the taste and aroma of the delicacy become pronounced. Can be used onion pickle: to do 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.

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Lard in brine - recipes for dishes in a jar at home with photos

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 excellent snack. With a piece of black bread, it simply melts on the tongue, leaving an indescribable bouquet of taste sensations.

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

Which lard to choose?

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

How to salt lard in brine - preparation

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

Equipment

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

Recipe: lard in brine

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

Ingredients

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

Recipe: lard in brine - technology

Cut the lard into bars, we have already discussed the size. Place in a bowl, sprinkle with freshly ground pepper, add bay leaf and crushed garlic. In the cold boiled water dissolve the salt. 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 leaf, peppercorns and dill seeds. Let it boil and turn it off. While the brine cools, prepare the lard. Cut into long bars and place in an enamel bowl. We crush or 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 leaf and other spices, only salt. We 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'll get great bacon on which you can fry eggs and cook different 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.

Such a healthy and nutritious product as lard will always be popular in our country. But, unfortunately, ready to eat salted lard, which is sold at the bazaar (and even more so in supermarkets), as a rule, does not have the same taste as a homemade product prepared using best recipes. In this article we will tell you how to pickle lard in brine with garlic and other popular methods.

Since ancient times, when salting lard at home, spices have been used to highlight the taste of the product and give it a unique smell. They added black and allspice, cumin and cloves, dill seeds and bay leaves, and many other seasonings.

Step-by-step recipe with photos. How to quickly and easily pickle lard in brine with garlic:

There are other equally popular ways of salting lard, which we will be happy to share with you.

ON THE LINK YOU WILL FIND THE MOST POPULAR HOME-MADE RECIPES FOR SALTED LARD AND USEFUL TIPS FOR BEGINNERS .

Nutritionists unanimously claim that lard contains a lot of arachidonic acid, which is necessary for normal cellular activity and adequate hormonal levels in the body. This product contains so many essential amino acids that it can be compared to vegetable fats. Lard also contains carotene, vitamins A, D, E. People knew about its benefits in ancient times; lard was often added to medicines and cosmetics.

HOW TO PROPERLY SALT LARD AT HOME

First of all, you need to choose lard that is suitable for the recipe. What is located in the back area is not suitable for salting. The belly fat is tough, and the underside of the brisket is ideal. Make sure that there are no lumps in the product and that it is not loose.

If you have purchased a fresh and beautiful piece of lard, start salting. Before you start salting lard in brine or with garlic, cut it into several parts so that each of them easily fits into a plastic bag.

Each element must be cut longitudinally, not on the skin, but on the other side. The depth of the incision is a little more than 2 centimeters. Sprinkle the lard well with salt (bottom, top, sides). Salt for pickling should not be iodized, otherwise it will corrode our lard.

The product absorbs exactly as much salt as it needs; don’t be afraid to oversalt it. Next, cut the garlic, insert quarters of cloves into the cuts. We put the pieces in a plastic bag, sprinkle them again with salt and put a few cloves of garlic on top.

We wrap the bag tightly (to avoid loss of juice) and leave the lard on a plate at room temperature for 2-3 days. When the juice appears, turn the bag over with one jerk so that the product is exposed to its own juice.

Use only coarse salt. The lard must first be prepared - kept in the cold for 4 days, at a temperature of -5 degrees. Next, rub the product with salt on the bottom, top and sides, place it in a convenient container (skin side up), cover it, and put it in the refrigerator.

After 3 days, we take out the product, remove the wet salt with a knife and remove it from the plate. Rub the lard with salt again. Repeat the steps up to 6 times until the salt on the lard is dry.

Salting lasts for two weeks. The product is ready for use, but it would be good to brew for another 7-10 days. It can be stored in the refrigerator for six months and in the freezer for a couple of years.

Those who avoid eating lard because they think it is a very high-calorie product simply do not know anything about it. Pork fat can improve immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in consuming this product is to observe moderation, then it will only bring benefits and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be classified as “simple and fast”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

1000 g pork lard;
1250 ml water;
200 g salt;
30 g fresh garlic;
seasonings and spices to taste.

Preparing the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The average calorie content of the product will be 712.0 kcal per 100 g.

Method for salting lard in brine in a jar:

Dissolve salt in boiling water, let the brine boil a little and leave to cool;
Cut the product intended for pickling into pieces that will easily fit into the neck three-liter jar, grate with garlic and put in a bottle, pressing lightly and sprinkling with spices;
Pour the cooled marinade over everything, cover with a towel and leave alone away from direct sunlight for the time specified in the recipe;
Dry the salted lard with a paper towel, wrap in parchment (foil or cling film) and store in the freezer.

Salting lard in brine with garlic in a jar

When salting lard, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic it will not have that appetizing aroma and piquancy. Therefore, you can use only one garlic from the spices for pickling, and in the end you will get a soft and aromatic lard.

To salt lard in brine with garlic you will need:

1000 g lard;
1000 ml water;
200 g salt;
50 g garlic cloves.

You can try salted lard with garlic 6 days after it has been put in a jar and filled with brine.

The nutritional value of finished bacon is 815.6 kcal/100 g.

- Since the saline solution is used cold, the first step is to prepare the brine. For it you need to boil water, dissolve salt in it and cool;
- While the brine is cooling, you should prepare the lard. It needs to be cut into medium pieces and thoroughly rubbed with garlic on all sides;
- Then place the prepared pieces of pork product into the jar, sprinkling their layers with the remaining chopped garlic;
- Pour the contents of the container with cooled brine and place in a cool, dark place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting lard in hot brine is very common and has many fans, due to the fact that finished product it turns out much softer and more tender than any other way. Another advantage of this method is that the lard is salted much faster.

To pickle a three-liter bottle you need to take the following amount of the main product, as well as water and spices for the brine:

- - 2500 g lard with layer;
  - 2000 ml of drinking water;
  - 150 g coarse table or sea salt;
  - 15 g dry mustard;
  - 10 g ground red pepper;
  - 30 g garlic;
  - 15-17 black peppercorns;
  - 7-8 peas of allspice;
  - 5-6 buds of cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Lard poured with hot brine loses some of its fat and calories, so depending on the presence of a layer, the calorie content of such a product will range from 450-500 kcal/100 g.

Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in ground red pepper. Peel the garlic cloves and chop into thin petals;
In a three-liter bottle, place the product for pickling, cut into pieces, not too tightly, skin side up. Sprinkle each layer with garlic petals;
Dissolve salt in clean drinking water, add clove buds and peppercorns. Bring the brine to a boil and dissolve dry mustard in it;
Pour hot brine over the lard into a jar, then cover it with a lid and leave it alone for several days.

Recipe for salted lard in Ukrainian

Lard is considered a Ukrainian national delicacy. In Ukraine, it is prepared in many different ways: with onion skins, honey, and even chocolate. Every Ukrainian housewife has her own recipe for Ukrainian-style lard. All existing recipes for this delicacy are enough for a whole cookbook. Below is one of them.

For this pickling in Ukrainian you will need:

1000 g pork lard with a layer;
1000 ml of drinking purified water;
200 g coarse sea or table salt;
60 g (about 10 medium cloves) garlic;
6 peas of allspice;
6 black peppercorns;
3 bay leaves;
15 g dried (or 30 g fresh) herbs;
1 star anise;
a little ground black pepper to taste.

The total time for salting will be from three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average per 100 grams this figure will range from 724 to 816 kilocalories.

First you need to prepare the lard. This culinary process will take place in two stages. The first step is to soak the original product, cut into pieces, in cold water for three to four hours (or better yet, overnight). This is done so that all the blood is washed out of the meat layer;
After soaking, the pork lard should be placed loosely (so that it does not suffocate) into a prepared jar, not forgetting to add herbs and spices between the layers;
Prepare a brine from water and salt. You can dissolve salt in cold, hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour the lard in a jar with brine at room temperature;
Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You need to be very careful when choosing pork fat for salting, so that unscrupulous sellers do not slip in lard from a boar, old or sick animal. A good product It has a delicate pink tint that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worth refraining from purchasing gray-yellowish lard with an unpleasant specific odor, the skin of which does not have a mark indicating the certification of the product.

Fat from the back and sides is excellent for salting, but it is better to avoid lard from the sternum and belly, since the stringy layer passing through these parts of the carcass makes it too tough.

After purchasing lard, you should not store it together with other products that have a specific odor, since it can absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use large sea or table fish. Salt will not only help preserve everything useful material, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your taste, but do not be afraid to oversalt this product. Why? Because lard will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process by placing the lard in the refrigerator under pressure. You need to be careful when storing salted pork lard. In addition to the temperature regime, the light must also be maintained, since under the influence of sunlight the product will very quickly age and turn yellow.