If you love lard, you simply had to try cooking it in onion skins; you can choose the most delicious recipe right now. I’m sharing my best ways to prepare this folk delicacy, simply because I love it very much and have been preparing it for a long time.
I don’t understand at all those who think lard is harmful, a couple of pieces a day haven’t harmed anyone, and if you add it with garlic and black bread, it’s absolutely delicious. Here you just need to know the limits and not get carried away.
Salted lard in brine - recipe with garlic in a jar
What is the most important thing when salting lard? You might think that it was lard itself, salt, spices, etc., but no, you guessed wrong. The most important thing is the soul! You need to become a little Ukrainian in order to make delicious lard. I started cooking lard not so long ago, but I noticed a pattern - you need to put your soul into it and you will succeed!
Ingredients
- Lard - 1 kg.
- Garlic - 1-2 heads
- Bay leaf
- Coriander
- Allspice
- Black peppercorns
- Salt
Any piece of lard, no matter where you got it from, whether you bought it at the market or your relatives brought it from the village, needs to be cleaned with a knife. A glass jar is an ideal environment for salting lard. But so that it can easily fit there, we’ll cut it into portions. The kind, you know, so that one can take it out and eat it right away.
Now we can easily place the pieces of lard into the jar. There is no need to compact anything. The lard should lie freely.
Important!!! When salting lard, do not skimp on the garlic and remember that garlic cannot spoil the lard!
Cut the garlic cloves into slices and add them to a jar of lard.
Throw in a few bay leaves, coriander seeds and peppercorns, a couple of pinches.
To make the lard even more flavorful, I recommend using two types of pepper, regular and allspice.
Let's prepare the brine according to the old-fashioned method.
Pour water into a saucepan and add peeled potatoes. When the water boils, add salt and stir. And when the potatoes float to the surface of the water, the amount of salt is enough. Instead of potatoes, you can use a raw chicken egg.
The potatoes have floated, which means there is enough salt. I added 4 tbsp. l. salt.
Now cool the brine to room temperature and fill the jar with lard.
What is brine, you ask? Brine is a solution of table salt. This word came to Russia from the Turkic language during the dawn of fishing.
Cover with a nylon lid and leave for a day at room temperature. Then we put it in a cool place, such as a refrigerator, for another 3-4 days.
And you can eat everything!!!
Another recipe...
Cold smoked lard in liquid smoke
Cold smoking of lard with liquid smoke at home involves treating it with a flavorful additive of salted bacon. First you need to salt the pieces of pork with layers.
For 2 kg you will need 8 tbsp. l. salt, 4 heads of garlic, 20 g ground black pepper.
Step-by-step preparation:
- Cut the garlic into fairly thin slices, make cuts in the pieces of pork, and stuff them into them.
- Mix spices. Additionally, you can add cardamom.
- Rub the pieces with this mixture, place in a saucepan, cover with garlic slices, and press down. Leave in the kitchen for 24 hours. Then put it in the refrigerator for 4 days to salt it.
Next, you can proceed to processing with flavoring. First you need to prepare the brine. For 1.5 liters of water you will need 150 g of salt, two handfuls of onion peels, 3 bay leaves, 10 g of a mixture of peppers. Boil water, add all ingredients and cook for 5 minutes. Then add 60 ml of liquid smoke.
Smoking order:
- Place pieces of salted bacon in a saucepan.
- Pour in the brine with flavoring.
- Leave for 10-12 hours.
- Take out the bacon and let it dry.
- Rub with pepper.
- Place in bags and place in the freezer.
With the cold smoking method there is no process of cooking lard
How to salt lard in onion skins tasty and fast
I really like this recipe. To my taste, white lard does not look very appetizing. It is tinted very well by onion skins. I specifically save husks all summer so that I can salt lard later in the fall. The resulting lard is golden, looks very appetizing, and the taste just melts in your mouth, with black bread!
If you are salting lard in onion peels, then I recommend taking an old pan for preparing the brine, which you don’t mind. Since onion peels stain it strongly and sometimes it’s even impossible to wash it off afterwards.
Ingredients
- Lard (pork belly) – 500 grams
- Salt - 200 grams
- Onion peel - 3 handfuls
- Onion - 1 head
- Black peppercorns
- Ground black pepper
- Paprika
- Garlic - 1 head
- Bay leaf
- Coriander (seeds)
- Water - 1 liter
For the brine, take and mix in 1 liter of water - 200 grams of salt, peppercorns, several bay leaves, coriander seeds, one onion and onion peel. You need to bring this whole thing to a boil.
Onion peels must be washed under running water. It is convenient to use a colander for this. For a richer color in lard, use red onion skins.
Another very important point when salting lard! If you have a piece of lard with a large meat layer content, for example, if you salt pork belly, then cut the amount of salt in half!!!
While the brine is being prepared, prepare the lard.
If you buy lard at the market, then first of all you need to wash the mark on the skin. And if this is homemade lard, then just rinse it under running water and scrape it with a knife so that the skin is light and clean.
As soon as the onion brine has boiled, add pieces of lard into it.
Cook the lard for 20 minutes. Again, if there is a large meat content, then increase the time to 40 minutes.
After 5 minutes of cooking, check the onion brine for color; it should be deep brown. If yours is light, add more onion peels.
Time's up, 20 minutes have flown by. Look what we got, what color the lard is.
Now leave it like this until the brine cools completely. Better yet, at least for 12 hours.
Pass the head of garlic through a press.
Next, rub each piece of lard with garlic, paprika and ground black pepper. The first layer is pepper and paprika, the second is garlic. Additionally, you can stuff the pieces with garlic cloves. Know that it is impossible to spoil lard with garlic!
Now you can remove the bags and freeze.
I wrap each piece in foil.
Look how beautiful it turned out.
Salo is ready! Bon appetit!
Hot smoked salted lard in liquid smoke
To prepare a hot smoked product, you need to cook lard with liquid smoke. The recipe is as follows:
- water - 1.5 l;
- pork belly – 0.8 kg;
- tea leaves – 5 tbsp. l.;
- salt – 150 g;
- bay leaf – 2 pcs.;
- aromatic seasoning – 80-100 ml;
- black peppercorns to taste.
Step-by-step preparation:
- Boil water in a saucepan.
- Remove from heat and add tea leaves to add color. Let it brew. 15 minutes is enough for this. Then strain through a fine sieve.
- Add salt and other spices. Put on fire.
- After boiling, add the brisket and pour in the aromatic seasoning.
- Cover with a lid and cook for 40-45 minutes, turning occasionally.
- Turn off the heat and leave in the pan to cool for 12 hours.
- The next day, remove the pork from the pan, let the liquid drain thoroughly, and put it in the refrigerator.
Hot smoked pork layers come out as boiled-smoked
Salted lard in brine - recipe with sugar
Salting lard is a very wonderful way to prepare a delicious snack for a holiday or for a weekday. Despite the fact that they used to scare us about the harmful cholesterol found in lard, they now claim that lard is very healthy. We eat lard more often in winter and late autumn than in summer. I think if you eat it in moderation, then nothing bad will happen to your body.
Ingredients for 1 liter of water
- Salo
- Garlic - 2 heads
- Salt - 7 tbsp. l.
- Sugar - 1 tbsp. l.
- Bay leaf - 4 pcs.
- Coriander - 1 tsp.
- Allspice peas - 1 tsp. l.
- Black peppercorns - 1 tsp.
I always repeat, if you salt lard, choose something that is not too thick. If you have lard without meat and layers, then it should be two fingers thick, and if with meat layers, then three.
Add all the spices, salt and sugar to the water. Place on the fire and bring to a boil. Boil for 5 minutes and cool.
I indicated the proportions of salt, spices and sugar for 1 liter of water, if you have 2 liters of water, then everything is in double volume.
We cut the lard into portions and place it in a container where we will salt it. Sprinkle all the lard with chopped garlic.
Pour the lard with cooled brine. Cool enough so that your hand can handle it freely.
It is advisable to press down the lard with something so that it does not float.
All you have to do is close the lid and wait 4 days. I do this, I salt for two days at room temperature and two in the refrigerator.
After that, cut into pieces and eat with bread, onions and vodka))). Place the remaining lard in the freezer.
Bon appetit!
Let's move on to smoking
In fact, you already have a semi-finished product that can be eaten. But a little more patience - and it will acquire a magical aroma. And first up is a homemade recipe. Lard cooks in liquid smoke in literally an hour. Add to this the cooling time and you're good to go.
Pour enough water into the pan to cover all the pieces. Add liquid smoke concentrate strictly according to the instructions. On average, about 6 tbsp will be required per liter. l. You can add spices, bay leaves and allspice to the water. Place the lard in this brine and let it sit for 12 hours. But if you are short on time, you can go straight to smoking. To do this, place the pan on the fire and cook for 40 minutes over low heat.
How to pickle delicious lard in brine - a recipe to make it melt in your mouth
Lard is a very specific product. Not everyone loves him. But if you cook it deliciously, you won’t be left indifferent. Therefore, if you don’t really like lard, I recommend that you try this recipe.
Ingredients
- Salo
- Salt - 1 glass
- Garlic - 1 head
- Onion - 1 head
- Allspice peas - 1 pinch
- Black peppercorns - 1 pinch
- Ground black pepper
- Paprika
- Bay leaf - 5 pcs.
The secret to making lard melt in your mouth is to pour hot, freshly boiled brine over it.
Let's prepare the brine. To 1 liter of water add one onion with its peel, one glass of salt, two types of peppercorns and a bay leaf. We wait until it boils and cook for 2-3 minutes.
After this, pour the lard directly with boiling brine. Of course, taking the onion out of it.
We'll put a weight on top of the lard so it doesn't float up. Leave it in this state for four days.
After 4 days, we take it out, wipe it dry with napkins and rub it with ground pepper and garlic. You can add paprika for a beautiful color, but this is not for everyone.
All that remains is to put it into bags and freeze. When frozen, lard tastes even better.
That's it, bon appetit!
Hot salted lard in brine - the most delicious recipe with garlic
Hot salting of lard is a rather interesting method of preparation and very tasty. But you won't have to put in a lot of effort and patience. I think you will like the result. The lard turns out very tender, soft and just melts in your mouth.
Ingredients
- Lard - 1 kg.
For the brine:
- Garlic – 5 cloves
- Water - 1 liter
- Salt - 1 glass
- Bay leaf - 5 pcs.
- Dried dill - 1 tsp.
- Allspice peas - 1 tsp.
- Ground black peppercorns - 1 tsp.
For coating:
- Garlic - 1 head
- Paprika - 1 tsp.
- Ground allspice - 1 tsp.
- Ground black pepper - 1 tsp.
- Nutmeg - 1 tsp.
- Khmeli-suneli - 1 tsp.
- Ground coriander - 1 tsp.
- Dry dill - 1 tsp.
The ideal lard for pickling is lard with layers. When buying lard, pay attention to the skin. It should not be too thick and soft to the touch.
This recipe calls for hot salting of lard in two stages. The first stage is the salting itself in brine, and the second is the saturation of the lard with the aroma of garlic and spices.
Pour all the spices and garlic into the water and bring to a boil.
We cleaned the lard and cut it into small pieces. We put it into a container where we will salt it and fill it with freshly boiled brine.
We press down with something so that it does not float up and leave for four days. To ensure even salting, I recommend turning it over once a day!
The first stage is over, 4 days have flown by and this is what we have:
Be sure to dry the lard with paper towels.
The second stage of preparing salted lard using the hot method.
Our lard is completely salted, now let’s rub it with spices and garlic.
I indicated all the spices that we will use to rub on the menu. You can use them or you can refuse. Or you can buy a ready-made mixture for salting lard in the store and rub it with them.
Grate the head of garlic on a fine grater or squeeze it through a garlic press.
Rub all the pieces of lard first with garlic, and then with a mixture of seasonings.
Salo is ready!
Now let’s put it into bags and let it sit for another day in the refrigerator. And then you can put it in the freezer for long-term storage.
Let's move on...
Salted lard in brine with garlic - recipe in a 1 liter jar
If you don’t know how to salt lard or the result is not as soft as you would like, then I advise you to use this recipe. If you do everything as indicated in the recipe, then you will succeed. You can call this recipe the simplest.
You know how it happens with me. I salt a lot of lard, but no one eats it except me. So it sits in the freezer - it gets weathered, even if it is in bags. And I decided that I would add salt in small portions. It’s better to add salt to something fresh later than to eat old stuff. I indicated the proportions for a 1 liter jar.
Ingredients
- Lard - 500 grams
- Water 500-600 ml.
- Salt - 3 tbsp. l.
- Allspice peas - 1 pinch
- Black peppercorns - 1 pinch
- Coriander (seeds) – 1 pinch
- Bay leaf - 1-2 pcs.
Let's prepare the brine.
To do this, dilute salt, all the spices and bay leaf in half a liter of water.
Bring to a boil and cool, the brine to room temperature.
Cut the lard into small pieces to fit in a liter jar.
We do not put the lard in the jar tightly! Sprinkle the layers with chopped garlic and add a bay leaf.
Fill with cooled brine to the top.
Close the lid and put it in a cool place for 4 (four) days.
Time has passed and we have delicious lard with the aroma of garlic.
Lard boiled in onion skins - the most delicious recipe
Lard boiled in onion skins is a wonderful snack. This recipe makes the lard incredibly tender and creamy in taste. Onion skins give it a golden color, as if smoked. This delicate lard will diversify your diet. It is especially pleasant to eat a piece of lard with black bread for breakfast.
Of course, the secret of tasty lard depends on the quality of the lard itself. How the pig grew, does it have a meat layer and how was it processed. No less important is the thickness of the lard. Lard is considered excellent, two fingers thick, with a layer of meat and a delicate skin. Otherwise they salt lard the thickness of a five fingers, and then they wonder why it turned out not tasty.
I have been using this recipe for a long time, it is 100% tested and I can safely call it the most delicious recipe for boiled lard in onion skins. Why do we need onion skins? It will give the lard a beautiful, smoky color. Now you will see everything for yourself. Let's begin...
We will need:
- Lard - 700 grams
- Water - 1-1.2 liters
- Onion peel - 2-3 handfuls
- Bay leaf - 6 pcs.
- Salt - 3 tbsp. l.
- Peppercorns (you can use a mixture of peppers) - 1 pinch
- Garlic - 1 head (medium)
Have you noticed how fat I have? It is moderately thick and has a meat layer. This will make very tasty salted lard.
1. Prepare the brine. To do this, bring the water to a boil. Let's throw onion peels, peppercorns, bay leaves and salt into it, in the proportion that I indicated at the beginning of the recipe.
2. Cut the lard into portions and place in boiling brine.
3. Cook lard for 40 minutes. If you have thick fat, the time may increase; if, on the contrary, you have thin fat, like mine, then the time may be reduced to 25-30 minutes.
4. Next, take out the lard and cool it, it has acquired a beautiful, smoked color. Now squeeze the garlic onto it and rub it on all sides, along with ground pepper.
Tasty and aromatic lard is ready! Now let's put it into bags and put it in the freezer. We will use and treat guests as needed))).
Smoked lard in a slow cooker with liquid smoke
To cook in a slow cooker you will need 0.5 kg of brisket and the following ingredients:
- flavoring – 6 tbsp. l.;
- ground red pepper;
- salt;
- seasonings to taste.
Step-by-step preparation:
- Pour salt and other seasonings to your taste into the pan, add half of the aromatic seasoning (3 tbsp.).
- Cut the pork into 3 parts, place it in the pan skin side down, sprinkle with spices and add the other half of the aromatic additive.
- Press down with a weight and marinate for 5 hours.
- Then transfer it to the multicooker bowl along with the marinade in which it was located.
- Set the “Extinguishing” program for 40 minutes. After the beep, do not remove the pieces of brisket, but leave them for another hour so that they are better saturated with the aroma of spices.
- Remove the finished product from the multicooker. You can rub it with spices. Then put it in the refrigerator.
Cooking becomes even easier in a slow cooker
