Salting lard at home. Recipe: lard in brine - the result will exceed expectations

Salting lard in brine is a wonderful way to make a tasty and aromatic snack for the holiday table and daily diet. Ready-made salted pieces literally melt in your mouth, and with a piece of black bread they turn into a real delicacy. Despite all its amazing taste, preparing salted lard is not at all difficult. When using some recipes, you will have to wait several days for the dish to be ready, but the participation of a cook during this period will not be required.

Salting lard in brine begins with preparing the lard itself.. Usually, for such purposes, lard with a small layer of meat is chosen, but you can take it without it, or even choose bacon. It is rubbed with spices and stuffed with garlic or pepper. After this, you can transfer the lard into a special brine. To do this, salt is dissolved in water. The resulting liquid is boiled if we are talking about the hot salting method, or it is immediately used for its intended purpose.

You can add any spices to the brine to your taste: sugar, black and allspice peas, bay leaves, ground red pepper, cumin coriander, as well as honey, onion peels, etc. The lard itself is placed in foil, a jar or bag, and then stored in the refrigerator. You can use it to make delicious salads, sandwiches and other snacks, or add it to first and second courses. Moreover, even in splendid isolation, lard will become one of the most popular dishes on the table.

Secrets of preparing the perfect salting of lard in brine

Salting lard in brine is a very useful recipe for those who like to treat themselves to savory snacks. This product perfectly absorbs the tastes and aromas of seasonings, so you can easily give it more and more new shades. Figure out, how to cook lard in brine, is not at all difficult, especially if you stock up on interesting recommendations from experienced specialists:

Secret No. 1. Lard salted in brine is stored in the refrigerator in jars or other airtight containers. The shelf life of this product is quite long, so you can prepare lard with a reserve.

Secret No. 2. The beauty of salting lard is that this product simply cannot be over-salted. No matter how much salt you put in the water, the lard will still take exactly as much as you need.

Secret No. 3. If the recipe says to store lard in foil, then you can also use ordinary paper instead.

Secret No. 4. Fresh lard is usually white or pinkish in color, with a pleasant smell, with a soft and clean skin.

Secret No. 5. Lard can be salted in brine in a jar. This way you can do without oppression and searching for suitable containers. To do this, you need to make the brine immediately in a jar and put lard in it. The time for such salting is approximately 1 week, and the finished lard is then stored in foil.

With the addition of sugar, the taste of lard changes dramatically, but such an experiment will definitely appeal to those who have already tried other salting methods. Otherwise, standard brine is used. You may need a little more or less water. It needs to completely cover the pieces of lard. You will have to wait quite a long time for the final preparation, but then the lard can be stored in the refrigerator for an almost unlimited amount of time.

Ingredients:

5 kg of lard;
5 tbsp. l. Sahara;
5 tbsp. l. salt;
4 tsp. ground black pepper;
1 tbsp. l. thyme;
5 bay leaves;
20 cloves of garlic;
2 liters of water.

Cooking method:

Dissolve salt and sugar in water.
Add thyme, bay leaves and black pepper to the brine and stir.
Make cuts in the lard at a distance of approximately 5 cm from each other.
Insert a whole clove of garlic into each cut.
Place lard in a bowl with brine and place a weight on top.
Keep the lard under pressure for 2 weeks, then store in a cool place.

Interesting from the network

Who really knows a lot about making lard is the Ukrainians. In fact, there are several recipes with such an appetizing name, but they all lead to a very tasty and appetizing delicacy. At the same time, the obligatory ingredient is always garlic, which makes the lard very tasty and aromatic. The rest of the spices can be adjusted to your taste without deviating too much from the recipe. Instead of sea salt, you can use regular salt, but experienced chefs do not recommend using salt with small grains.

Ingredients:

1.5 kg of lard;
1 liter of water;
6 cloves of garlic;
5 bay leaves;
2 tbsp. l. sea salt;
1 tbsp. l. allspice (ground);
6 black peppercorns.

Cooking method:

Rinse the piece of lard thoroughly and scrape the skin with a knife.
Cut the lard into long strips.
Mix water and salt in a saucepan, add black and allspice.
Break the bay leaves into small pieces and finely chop the garlic.
Add garlic and bay leaves to the pan with brine and stir everything.
Put the lard in the brine, cover with a plate on top and put pressure on it.
Keep the lard in a cool place under pressure for 3 days.
Dry the finished pieces of lard with napkins and serve.
You can also pack the lard in foil and store it in the freezer.

Many people salt lard using onion peels. This simple and essentially free ingredient works real wonders with lard. Firstly, it is provided with a spicy aroma, similar to smoked meat. Secondly, the husk will change the color of the dish to golden, which will look very appetizing. Experts recommend using peels from old onions, as they give off their color more easily. For this recipe, it is recommended to choose lard with a meat layer.

Ingredients:

1.5 kg of lard;
1 liter of water;
8 onions (husk);
1 glass of salt;
4 peas of allspice;
3 bay leaves.

Cooking method:

Dissolve salt in water, place a saucepan with brine on the fire and boil.
Wash the onion skins thoroughly and add to the saucepan, cook for another 5 minutes.
Wash and scrape the lard, put it in boiling brine.
Cook the lard at a low simmer for 10 minutes, then remove the saucepan from the heat.
Leave the lard in the brine for another 15 minutes.
Transfer the lard to a plate and wait until the remaining brine drains.
Break the bay leaf into small pieces and chop the garlic.
Crush the allspice peas with a knife.
Mix all the spices together.
When the lard has cooled completely, make shallow cuts in it over the entire surface.
Rub the lard with spices, wrap in foil and place in the refrigerator.
As soon as the lard is well frozen, you can cut it into portions and serve.

The hot salting method means that the lard will be cooked in brine with various spices. This will allow it to be well saturated with all the flavors and aromas. At the same time, the lard will become more tender. The recipe is designed for lovers of spicy snacks. It is recommended to serve the finished lard with black bread and fresh vegetables. If desired, you can add onion peels to the brine to give the finished dish a beautiful brown tint.

Ingredients:

700 g lard;
1 glass of salt;
7 glasses of water;
5 cloves of garlic;
2 tsp. ground red pepper.

Cooking method:

Mix water and salt in a saucepan and bring the brine to a boil.
Cut the lard into pieces convenient for salting and place in a pan with brine.
Boil the lard for 10 minutes, then remove the brine from the heat and leave the lard in the saucepan for another 1 day.
Remove the finished lard from the brine and let it dry.
Pass the garlic through a press and mix with ground red pepper.
Grate the lard with garlic and pepper, wrap it in foil and leave it in the freezer for a day.

This recipe requires a minimum amount of ingredients, because, in fact, to pickle lard, just plain water and salt are enough. All other seasonings are added at the discretion of the cook. You can take black and allspice, hot spices, coriander, thyme, etc. This lard is perfect for further smoking, although you can serve it in this form as a tasty snack.

Ingredients:

1 kg of lard;
3 cloves of garlic;
Salt, spices.

Cooking method:

Wash the lard, dry it, and pat dry with paper towels.
Pour enough water into a bowl to completely cover the lard.
Add salt to the water and wait until it is completely dissolved.
Chop the garlic and also put it in a bowl with water and salt.
Cut the lard into small pieces and place them in the brine.
Place a weight on the lard and leave it at room temperature for 3 days.
Remove the lard from the brine and dry well, use as intended.

Now you know how to prepare salted lard in brine according to a recipe with a photo. Bon appetit!

You can, of course, buy salted lard in a store or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different producers and make a good choice. They will also share with you recipes for homemade preparation of this product. Let us immediately bring you up to date: in Ukraine there is lard and veneer. The first is a solid piece of pork fat. It is used to melt cracklings or cut thinly into rye bread, and also to make vivantsy - a meat dish. Sponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, or pork chops. Sponder is also salted and smoked. But this is a snack in itself. Bacon is good with both scrambled eggs and bigos. You can salt lard using a hot method at home. And many housewives cook it themselves. How? Read about this in our article.

Benefit

Compared to meat, lard is a more budget-friendly product. And no less useful. Lard (if consumed in moderation) does not contribute to the development of fat deposits and excess weight gain. But the benefits from it are undoubted. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates metabolism in the body. Contrary to popular belief about cholesterol, lard cleanses blood vessels. This is a unique product. Salting lard using a hot method makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings it will make dumplings filling, and with vegetables the dish will be very tender. But many people love this product just like that. Using a sharp knife, cut off a thin, translucent slice of lard and place it on Borodino bread. Green onions and a shot of vodka... What else do you need for an intimate meal?

Methods for salting lard. A few secrets

To prepare a treat, you must first select a raw product. Young and good lard should be snow-white, with a pink tint. The knife goes into it easily, like into butter. The lard should be quite elastic - when pressed, the mark remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet aroma. High-quality sponder is determined by the layers of meat. There should be no traces of stubble left on the skin. There are three main ways to salt lard. The first one is dry. A piece of lard is simply covered with salt and spices and left under pressure. The second method is wet, without heat treatment. in brine at home - the process is long and labor-intensive. In addition, neither the first nor the second methods are suitable for veneer. It becomes very hard. And finally, the third method is hot. It will be discussed below.

Sponder in onion peel

We cut approximately a kilogram of bacon (bacon) into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Add a glass of salt and stir until the crystals are completely dissolved. We will need peels from five kilograms of onions. Put half of it in a saucepan. Place four pieces of lard on top. We will also layer husks between them. Onion clothing should be on top. Let's add a little salt to the water. Let's take the top husk. Bring to a boil and simmer for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. Let's clean the veneer from the husk. Peel the head of garlic. Cut the cloves coarsely. Stuff the pieces of sponder with garlic and rub with ground black pepper. In principle, hot salting of lard in onion skins is complete. All that's left is to do the final touch. Let's unfold the cling film. With each piece of sponder, put a bay leaf and two cloves with allspice peas next to it. Wrap it up and leave it in the refrigerator for a day.

Flavored lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard using a hot method without seasoning. But then it is used exclusively for cracklings. And if we want to get tasty and aromatic lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three or four cloves, bay leaf (rubbed in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be added by eye, a pinch at a time. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of lard into large pieces. Place them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like this for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to salt lard using the hot method

Sometimes you can't wait to try a product! Or friends came to visit. And what could be better with vodka than a thin, slightly pink slice of lard placed on the edge of rye bread. And if there is a piece of fresh pork fat lying around in the refrigerator, then within half an hour you can start the feast. Let's prepare a clean jar with a lid and put the kettle on the fire. While the water is boiling, cut two hundred grams of lard into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Place the lard in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the lard. Seal the jar with a plastic lid. When the liquid has cooled, salting lard in brine at home is completed. But the product will be more tasty if you keep it in the freezer for at least ten more minutes.

In a slow cooker

You can salt lard using a hot method using kitchen devices. For example, the above method with onion peels is also suitable for cooking in a slow cooker. Cut a kilogram of brisket so that the lard fits into the bowl. We wash two handfuls of onion peels. Place half of it on the bottom of the multicooker. Place pieces of lard and five bay leaves, crushed in the palms of your hands, onto the onion skin. Sprinkle the remaining husk on top. Boil a liter of water in a saucepan. Dissolve two hundred grams of salt and two tablespoons of sugar in it. Pour boiling water over lard with onion skins. Cover with a lid and set the “Extinguishing” mode for one hour. After finishing the program, let the lard marinate in brine overnight. After this, we take out pieces of sponder, rub it with garlic and spices passed through a press. Wrap in cling film and put in the refrigerator.

With mustard and onion skins

First we make the spice mixture. It consists of salt (5 tablespoons), Dijon grain mustard and ground black pepper (two tablespoons each), four cloves of garlic pressed through a press, and three cloves. Boil two liters of water. Pour the spice mixture into it, leaving a certain amount for rubbing later. Wash a kilogram of lard and cut it into bars. Add two hundred grams of onion peels and seven bay leaves to boiling water. We add lard. Cook it over low heat for two hours. Salting lard using a hot method is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub them with the remaining spices. We pack each piece in foil or cling film. Place in the freezer for a day.

way in adjika

The skin of five kilograms of product must first be cut off. Dip the lard into boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 g. coarse sea salt and 50 gr. ground black pepper. Cut the lard into large pieces. Rub them generously with spices. Don't be afraid to over-salt or make the dish too spicy. The lard absorbs as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. Let's stuff them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two of adjika. Coat the pieces of lard with this mixture. Place the bars in containers very tightly. Between them you can add lingonberries or cranberries. Pack securely with lids and refrigerate for five days. This hot method is not suitable for bacon.

Flavorful appetizer with garlic

This recipe suggests cutting the product into small pieces. Place them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the lard by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. Remove the vessel from the stove. Add five heaped tablespoons of salt. Stir well until completely dissolved. Leave it like this for twelve hours. Thus, boiled lard in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces and dry them with kitchen napkins. Chop five cloves of garlic and grind with a mixture of spices. You can use a ready-made composition of seasonings “For salting lard,” but nothing prevents us from preparing it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. The seasonings will become a little moist from rubbing with the garlic. You need to coat each piece with this mixture. After this, we put the lard in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far we have looked at how to make lard in brine using the hot method. But the culinary fantasy of the people does not end there. Bacon, that is, lard in which there is a layer of meat, will be very tasty if you bake it a little. To do this, cut a kilogram block into slices 1-2 centimeters thick, but not completely, but only to the skin. We ended up with something like a book with pages. Peel and finely chop four cloves of garlic. Combine one hundred grams of salt with your favorite spices. Generously rub the “pages” with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. Place the aluminum envelope on a baking sheet and put it in the oven. We bake the sponder for a quarter of an hour at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for about another five to ten minutes.

Another express method

Salting lard in a bag using a hot method allows you to get a tasty snack just a day after cooking. To do this, we need a dense, airtight polyethylene bag. Cut the lard into small cubes. Rub each with spices (ground black pepper and chopped bay leaf are a must). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add a little cloves. Pour the hot, but not boiling, brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, put the bag in the refrigerator.

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 lard in different ways, but the recipe with brine seemed to me the most optimal. In our city, good lard is 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 the lard in a bowl of cold water for at least a couple of hours.

We make 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 - a 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.

A hundred years ago, ordinary people knew that only lard would help them survive in cold and hungry times. It was prepared in huge quantities, stored in wooden chests, covered with salt and spices, knowing that it would not lose its taste even after many months. Today, housewives no longer make such large supplies, because there is no threat of hunger, and there is plenty of food in hypermarkets.

And yet, no store-bought product can compare with home-cured lard. Salted lard is incredibly tasty and healthy. It contains many useful microelements, it has a beneficial effect on potency, and gives women beautiful skin and hair. Eating lard has a beneficial effect on the condition of blood vessels and helps strengthen the immune system.

Therefore, in many families, lard always lies on the table in the place of honor. Below is a selection of recipes for salting lard in different ways at home.

How to deliciously pickle lard at home - step-by-step photo recipe

Salting lard at home will allow you to save a lot. The presented recipe for salting lard is quite simple and unpretentious. The finished product is exceptionally tasty with a garlicky aroma. Fans will definitely appreciate this method of pickling. There are no strict guidelines regarding the quantity of products. The ideal proportion can be achieved through experimentation.

Cooking time: 15 minutes

Quantity: 1 serving

Ingredients

Lard: 1 kg
Salt: 200 g
Garlic: 1 head

Cooking instructions

How to pickle lard in brine

There are several different methods for salting lard; a novice housewife should experiment and decide which one is right for her family. You can start with salting in brine: thanks to this method, salting proceeds evenly, the product retains its juiciness and does not dry out.

Products:

Lard – 1 kg.
Water – 2.5 tbsp.
Bay leaf – 4-5 pcs.
Salt ½ tbsp.
Garlic – 0.5-1 head.
Black hot pepper.

Algorithm of actions:

To salt lard using the proposed method, you need to take a glass container.
Bring the water to a boil. Dissolve salt in it. Cool.
Cut the lard into equal bars, the thickness of which should freely pass through the neck of the jar.
Peel the garlic, rinse. Cut into large pieces.
Stuff pieces of lard with garlic. Place in a container, quite loosely. Toss with bay leaves and sprinkle with pepper.
Pour in brine. Cover with a lid, but not tightly. Keep in a cool place, but not in the refrigerator, for 2-3 days. Then put it in the refrigerator.
After 3 days it can be considered ready, although some housewives keep the lard in brine for several more weeks.
After this, the salted pieces need to be removed from the brine and dried with a paper towel. Rub with spices. Wrap using paper or foil. Store in the freezer. Take it out as needed.

Lard salted using this technology is perfectly stored without losing its taste for several months.

Glass containers are used for salting and dry method. For a large family, you can take three-liter jars; for a small company, it is best to pickle in liter jars. Repeat the process as needed.

Products:

The lard is fresh with streaks of meat.
Garlic – 1 head.
Red and black pepper (ground).
Bay leaf

Algorithm of actions:

Wash the jar with hot water and baking soda, rinse and dry.
Cut the lard into bars of such a size that they fit freely through the neck of the jar.
Peel the garlic, cut large cloves into 4 parts, small ones - in half. Break the bay leaf.
Cut the pieces of lard and stuff them with garlic. Mix ground peppers with coarse salt and bay leaf. Rub each piece of lard well (on all sides) with this salty, aromatic mixture.
Place in a jar and cover with the remaining salt. Lard has one peculiarity - it takes as much salt as it needs. The jar of lard must be covered, but not tightly.
Leave in a cool place for 1-2 days and then put in the refrigerator.

Take as needed, carefully clean off the salt, cut and serve. This dish goes well with lightly salted or pickled cucumber, and a glass of some strong drink (for adults only).

Hot method of salting lard

The birthplace of this method of preparing lard is called either Serbia or Poland, and only Ukrainian housewives have no doubt that this is the work of their distant ancestors. It was they who made lard a national product, and they know better than anyone how to prepare it for future use.

Products:

“Pure” (without meat layers) lard – 1-1.5 kg.
Garlic – 1 head.
Salt ½ tbsp.
Bay leaf – 2-3 pcs.
Peppercorns – 10 pcs.
Allspice – 10 pcs.
Hot pepper (pod) – 1 pc.
Water – 1 l.
Seasoning for lard.

Algorithm of actions:

Lard for the hot salting method must be fresh, without meat layers. First you need to rinse it under running water and pat dry with paper towels.
Place on a cutting board, cut into equal bars (length ≈10 cm, width/height ≈ 5 cm).
Next, everything is simple - prepare the brine: add spices, salt, bay leaf to the water. Bring a saucepan with brine to a boil, place pieces of lard in it. Boil for 10 minutes.
Cool, put in the refrigerator for a day.
Remove the pieces of lard from the brine. Prepare a garlic-spicy mixture, rub each piece with it.
Wrap in cling film and put in the refrigerator again for a day. Then freeze slightly, and you can start tasting.

Lard salted in this way has a very delicate taste.

Recipe for salting lard with garlic and pepper

The easiest way to prepare lard is dry; it only requires spices, salt and garlic, and, of course, lard.

Products:

Lard – 300-500 gr.
Garlic – ½ head.
Salt – ¼ tbsp. (coarse grind).
Spices – 1 tsp.
Cumin – 1 tsp.

Algorithm of actions:

The cooking process is almost primitive. Cut the lard into bars. Rinse and blot away excess moisture.
Mix salt with spices and cumin. Peel the garlic, chop it, you can crush it. Add to salt.
Rub each block of lard well with the aromatic, spicy mixture.
Wrap in cling film and press down again.
Leave in the kitchen for 6 hours. Place in the refrigerator.
After 2 days, which are so difficult to endure, you can begin tasting delicious, aromatic, moderately salted lard!

How to pickle lard in onion skins

Many housewives, trying to find the best method of salting, noticed one thing - onion peels, firstly, give the lard a special softness, and secondly, provide a very pleasant shade.

Products:

Lard – 1 kg.
Coarse salt – 1 tbsp.
Onion peel.
Garlic – 1-2 heads.

Algorithm of actions:

First you need to boil the onion skins. Boil 1 liter of water, add husks and salt.
Cut the lard into bars. Place in boiling brine and add chopped garlic. Boil for 20 minutes.
Leave to cool for a day.
Remove from brine and place in a cool place.

In salting lard, much depends on the quality of the original product, so it is important to be careful when purchasing. Good lard has a pure white color, sometimes with a pink tint. The skin is thin, without foreign odors.

When salting, it is best to cut a large piece into bars up to 10 cm long. This way, the salting process will be faster and more uniform. The main ingredients are salt and garlic, they are present in almost all recipes.

Salting lard in brine- This is one of the options for preparing this wonderful product. It is quite simple to make, so even novice housewives can cope with the recipe.

You will need:

Salce – 1.6 kg
- salt – 5 large spoons
- bay leaf – 5 pcs.
- garlic clove – 5 pcs.
- seasonings to taste

Prepare the brine: combine water with salt, boil the mixture for five minutes, cool to room temperature. Add crushed garlic, bay leaf and other spices. Prepare the main product: rinse it thoroughly, remove the skin, and crumble it into large pieces. Place it all in a large bowl (ceramic or glass). If you don't have one, you can use a jar.

Fill the contents with brine, let stand in a cool place without covering with a lid. As soon as 2-3 days have passed, remove the product from the brine, dry it, wrap it in foil, and put it in the freezer. In addition to the listed ingredients, you can add several small onions to the filling, which will give the appetizer a beautiful color and a pleasant taste.

Salting lard in brine at home

Chop 1.6 kg of bacon into pieces, crumble to form large and long pieces. Dilute a liter of boiled and cooled water in an enamel bowl with the addition of 2 tbsp. spoons of salt. For cooking, it is better to use coarse sea salt, but you can also use regular sea salt. Add 6 black peppercorns, 1 tbsp. a spoonful of ground pepper, a few cloves of garlic and bay leaves.

Press the contents on top with any weight. Place the container in the refrigerator for three days. Remove the bacon, dry it, and season it with garlic again. It is advisable to store the product in the refrigerator during salting and after that. It is better to pre-pack the slices in plastic bags.

Evaluate the taste too.

Recipe for pickling salad in brine

Boil a liter of water, add a glass of salt, wait until the crystals dissolve. Remove from heat and let cool. Chop the bacon into medium pieces and place tightly in a three-liter jar. Place spicy spices between the layers: ground black pepper, chopped garlic, bay leaf. Pour the brine on top and cover with a lid. Soak the lard at room temperature for three days.

You will also like the option with garlic and pepper. You will find a detailed recipe.

Method of salting lard in brine

Mix 2 tablespoons of salt, add 2 tsp. granulated sugar, a small spoon each of cardamom and cumin, throw in a few bay leaves. The mixture can be peppered. Brush the slices of lard with a chopped head of garlic. Place the chopped products in a glass container and place in a cool place (do not put in the refrigerator). The slices must be turned over once a day. As soon as 5 days have passed, place the container in the refrigerator and leave for one week. Continue turning the pieces several times a day. The finished appetizer can be served with garlic sauce, mustard, and slices of black bread.

Recipe for salting lard in brine at home

Rub the pieces of salsa with crushed garlic and salt. There are no specific proportions, so make sure that the layer of salt is “impressive” enough. Place a layer of salt on the bottom of the vessel, lay the bacon, and fill it to the top with salt. Cover the dish with a mug, place it on the refrigerator shelf, hold for 20 minutes. Remove the bacon, remove the salt, and soak in water for three days. The next stage of preparation is cooking. Place the container with the contents on low heat and leave for a couple of hours. Remove the bacon, cool and rub with a mixture of pepper and crushed garlic.

Prepare and.

Recipes for salting lard in brine at home

Recipe No. 1

Pour coarse sea salt into the pan. Chop the bacon into long strips, rub with salt, and place skins side down. Sprinkle the product with a thick layer of salt mixed with a spoonful of ground pepper and cumin. Add bay leaf, broken into pieces, and crushed garlic. Marinate the bacon for 5 days in a warm room, store in the freezer.

Prepare and.

Salting lard in hot brine

You will need:

Salce – 1 kg
- clove bud – 5 pcs.
- one and a half liters of water
- garlic clove – 8 pcs.
- laurel leaf – 3 pieces
- kitchen salt – 7 tablespoons
- black peppercorns – 10 pcs.
- garlic clove – 8 pcs.

For coating:

Kitchen salt
- ground black pepper
- ground sweet paprika
- garlic

Boil some water, add all the spices, cook over medium heat, remove from the stove. Chop the salsa into wide pieces and pour hot brine on top. Cool and cover with a bowl or wide lid. Place in the refrigerator for 3 days. Combine chopped garlic, add seasonings, salt, wipe with a mixture of the listed products, wrap in cling film, and place in the freezer.

Salting lard in brine in a jar

Water – 4 liters
- bacon – 1 kg
- onion peel - one handful
- black ground peprik
- kitchen salt - a couple of glasses

The lard will taste like a smoked product, so if you like that, we recommend paying attention to this recipe. Salt the water, boil it, and keep it on the fire for a quarter of an hour. Cool the brine, remove the husks. Place the lard in a jar, pour brine on top of it. Keep in the refrigerator for five days. Press the garlic through a press.

Salting lard in jars in brine

Lard with meat streaks – 1 kg
- garlic clove – 5 pcs.
- salt – 5 large heaped spoons
- laurel leaf – 3 pieces
- black and white peppercorns
- liter of water

Boil water, cool and add salt. Throw in the crushed peas. Add garlic. Carefully cut off the skin from the lard and place it in a jar. Pour the brine on top. Cover the container with a napkin and refrigerate for three days. Dry with a paper towel. Sprinkle with sweet ground paprika and various spices to taste. Wrap in a plastic bag and place in the freezer.

How to choose a product for pickling?

1. The most ideal piece for salting is a piece measuring 2.5 cm. This should be the back or side of the carcass.
2. Don't buy brisket for cooking. A stringy film passes through this part, so the finished snack will be tough.
3. Avoid buying bacon that is yellowish or grayish in color, as this is a clear sign of a sick or old animal. Fresh and tasty lard has a beautiful pale pink color. When pressed, the hand does not stick to it.
4. Be sure to smell the product before purchasing. If you notice an unpleasant and pungent odor, then refuse to purchase, as this is a sign of a low-quality product.
5. Examine the skin - it should be thin, with a beautiful pink or yellowish tint.
6. Certified products must have a stamp.

Helpful cooking tips:

1. Choose products with a neat skin and soft surface.
2. Wash the lard thoroughly before cooking, singe the skin if necessary.
3. To obtain a tasty and soft snack, the main product must be soaked in brine or boiled water before cooking. Leave it for 12 hours.
4. Remember that bacon very strongly absorbs all foreign odors, so keep it as far as possible from the fish. You can also add a few garlic cloves to give it a special flavor.
5. After salting, wrap the product in gauze or plastic wrap.
6. Don’t be afraid to over-salt the bacon, as this is simply impossible. Add as much salt and spices as you see fit.

How can I speed up the salting process?

1. The cooking speed depends on the thickness of the piece. If you want to try the snack within a day, then cut the product into thin pieces.
2. Salt the lard at room temperature - in this case, cooking will only take a day.

Hot salting of lard in brine

One and a half liters of clean water
- clove stick – 5 pieces
- salt – 7 tablespoons
- peppercorns – 10 pcs.
- garlic clove – 5 pcs.
- laurel leaves – 4 pieces
- lard – 0.8 kg

For coating:

Table salt
- a few garlic cloves
- ground pepper
- ground paprika

Wash the bacon thoroughly and dry. Cut the piece into 3 parts. Boil water, throw in a few peppercorns after boiling. Also immediately add bay leaf, chopped garlic, and a stick of cloves. Salt the contents. Boil for a couple of minutes, then remove from the stove. Pour hot brine on top. Cover the top with a plate. Let stand in the refrigerator for three days. Remove the product from the brine, allow the liquid to drain, and dry. Stir in chopped garlic, paprika, ground pepper and salt. Rub the lard on each side with this mixture. Wrap the pieces in plastic wrap, put them in the freezer, and let them stand for exactly one day. Prepare the coating mixture.

Rate the cooking option with dried herbs and star anise:

You will need:

Saltso – 1 kg
- star anise
- peppercorns – 6 pcs.
- a spoonful of dried herbs
- garlic clove – 10 pcs.
- laurel leaf – 3 pieces
- liter of water

Make a brine: pour boiled water over the salt and dissolve it. Cool the brine to a temperature of 40 degrees. You can use regular rock or sea salt for cooking. Soak the main product for four hours (or overnight). Pre-cut it into pieces. Do this in a deep saucepan so that the slices are evenly covered with water. Dry the soaked lard and place it in a jar. Between the slices, place peppercorns, bay leaves and chopped garlic. Sprinkle it all with dried herbs. Add brine and throw in a few star anise. Cover with a lid, but do not press too hard. Leave the product for another 4 days.