Helpful tips for making salted lard
- Give preference to lard from the back or sides of the pork carcass. These are the places that are most suitable for subsequent salting. The finished snack will be soft and tender.
- The color of fresh lard is also very important; a light shade of pink and, of course, white are acceptable.
- Pay attention to the smell; there should not be any unpleasant aromas that indicate the product is stale.
- To speed up the salting process, you can soak the lard overnight in cold water in advance. This will make it even more tender and juicy.
- The smaller the size of the pieces of lard, the faster they will absorb the aromas of spices and salt.
- It is impossible to over-salt lard when salting; the product will take in only the required amount of salt, and the rest will help the product salt faster.
How to salt lard in brine in a jar with garlic
Delicious salted lard from the freezer with a piece of black bread is a wonderful snack, even with boiled potatoes, even with a glass of strong alcohol. In stores now you can buy absolutely any lard to suit your taste and preferences, but homemade, prepared with soul, will be much tastier.
Ingredients:
- Lard - 1 kg
- Water - 1 l
- Salt - 100 g
- Garlic - 3 cloves
- Peppercorns – 10 pcs.
- Bay leaf - 3 pcs
- Spices - to taste
Cooking steps:
Cut the lard into medium-sized pieces so that they fit easily through the neck of the jar. Rinse it with cold water, dry it and transfer it to a jar, leaving a little space to add brine in the future.
Bring water to a boil in a saucepan, add salt, pepper, and bay leaves. Once the salt has dissolved, add the chopped garlic cloves and remove the brine from the stove
After cooling the brine a little, pour it hot into a jar of lard up to the neck so that all the pieces are hidden in it. Cover the jar with a lid, cool to room temperature and place in the refrigerator for 3-4 days for pickling
After the required period of time has passed, remove the finished salted pieces of lard from the jar and dry. The lard can be cooled in the freezer or served immediately.
Eat with pleasure, bon appetit!
Delicious homemade salted lard with layers
Salted lard with meat layers is a favorite snack for many. Any housewife can prepare such a treat at home. This lard is served with hot first courses or simply as a snack with bread and mustard, for example.
Ingredients:
- Lard with meat layer - 1 kg
- Water - 1 l
- Salt - 5 tbsp. spoons
- Bay leaf - 5 pcs
- Black peppercorns – 5 pcs.
- Allspice peas - 2-3 pcs.
- Garlic - 4 cloves
Cooking steps:
Prepare all the products necessary for salting lard in advance, the lard must be fresh, if you have a frozen piece, it must be defrosted naturally at room temperature
Rinse the lard thoroughly, cut into medium-sized pieces so that you can easily place them in a jar.
Boil water in a small saucepan, add spices from the list of ingredients, boil for a couple of minutes, and then remove the brine from the heat and cool slightly. Transfer the lard into a jar
Chop the garlic cloves into large pieces and place them in a jar with the lard. With cooled but still quite hot brine, pour the pieces of lard in the jar so that they are completely covered with brine
Without covering with a lid, leave the jar at room temperature for a day, and then close and put the jar in the refrigerator for 2-3 days
Remove the salted lard from the brine and dry with paper towels. Store the pieces in the freezer compartment of your refrigerator.
Enjoy your meal!
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.
Hot method of salting lard in brine at home
There are countless recipes for salting lard; choosing from all this variety is sometimes not easy. I hasten to share one of my proven recipes. The hot salting method will make the appetizer incredibly appetizing and tender. The lard will melt in your mouth.
Ingredients:
- Lard - 1 kg
- Salt - 5 tbsp. spoons
- Garlic - 3 cloves
- Seasoning for salting lard - 1 package
Cooking steps:
Rinse fresh lard thoroughly; if the skin is too thick, it is better to cut it off. Cut into small pieces, optimally 5-7 centimeters. Place the pieces into a saucepan, cover with cold water and place on the stove. After boiling, add salt and cook for 3-4 minutes. Remove the pan from the stove and place in a cool place for 12 hours
Pour the seasoning into a small bowl, add the garlic cloves passed through a garlic press, stir the mixture
The seasoning can be replaced with a mixture of peppers, coriander and bay leaves.
Remove the finished pieces from the pan after 12 hours and rub generously with the garlic seasoning mixture. Wrap the pieces in a sheet of foil and refrigerate for 2-3 hours, more if possible.
Cut some for family tasting, and put the rest in the freezer for later storage.
Good luck with your cooking and bon appetit!
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.
Delicious pickled lard with garlic
Marinating is a great way to get a real delicacy. The lard will be moderately salty, very tender and will remain that way for a long time. It can be used with or without layers of lard. It’s not a shame to put such an appetizer with garlic even on a holiday table.
Ingredients:
- Lard - 500 g
- Water – 400 ml
- Rock salt - 35 g
- Vinegar 9% – 25 ml
- Pepper mixture - 1 teaspoon
- Dry mustard beans - a pinch
- Peppercorns - 5-6 pcs.
- Bay leaf - 3 pcs
- Garlic - 4 cloves
- Khmeli-suneli - to taste
Cooking steps:
The first thing to do is prepare the brine. To do this, bring water to a boil in a saucepan, add salt and spices according to the list. After the salt has completely dissolved, remove the saucepan from the stove, add the peeled garlic cloves, cut into thin slices, and pour in the vinegar. Cool the brine
Now is the time to start preparing the lard. It needs to be washed thoroughly and all moisture removed from it using napkins or a paper towel. The jar also needs to be thoroughly rinsed and preferably sterilized.
Next, cut it into medium pieces, which are transferred to a jar, leaving free space in it.
Pour the cooled brine into a jar, close the lid tightly, and refrigerate for 5 days.
The aromatic, tender lard can be eaten immediately, or can be frozen first. Enjoy your tasting!
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.
Recipe for salting delicious lard in onion skins
When salted in this way, the lard gets a beautiful color in the end and not only that. It will be very tasty, tender, aromatic, and cannot be compared with its store-bought counterpart. Don’t doubt your capabilities, follow the recipe below, you will definitely succeed.
Ingredients:
- Lard - 500 g
- Onion peels - 7-10 pcs.
- Bay leaf - 3 pcs
- Allspice – 4-6 pcs.
- Water - 1 l
- Salt - glass
- Garlic - 5-6 cloves
Cooking steps:
Rinse the lard under cold running water
Place a pan of water on the stove, add salt after it boils, add onion peels. After a few minutes, add the washed piece of lard to the pan, after boiling again, cook for 10 minutes
Then remove the pan from the stove, cool the contents to room temperature
Remove the piece from the pan and dry off any excess moisture.
In a bowl, mix broken bay leaves, chopped garlic cloves, crushed allspice peas
Make several shallow cuts on a piece of lard, wipe with a mixture of spices from the bowl
Place on a sheet of foil, wrap, and place in the freezer for a couple of days.
Bon appetite!
Lard salted in brine with garlic, melting in your mouth
Have you ever tried such lard, tender, soft and melting in your mouth? The recipe that I hasten to share with you is quite common. Take note of this. I am sure you and your loved ones will like the result of the finished snack.
Ingredients:
- Lard - 500 g
- Water - 1 l
- Bay leaf - 2 pcs
- Ground black peppercorns - 1 teaspoon
- Allspice peas – 16 pcs.
- Garlic - 8-10 cloves
- Salt - 8 tbsp. spoons
Cooking steps:
Wash the piece of lard thoroughly and dry it to remove excess moisture. Peel the garlic cloves
Cut the lard into several small pieces. Chop the garlic into small cubes or thin slices
Place a layer of garlic on the bottom of the pan, pieces of lard on top and chopped garlic on top again
Fill another pan with water and place it on the stove. As soon as the water boils, add all the spices on the list, as soon as the salt is completely dissolved, remove the pan from the stove. Let the brine sit for about 10 minutes and cool slightly
Then pour the brine into the pan with the lard.
The brine should completely cover each piece. Cover the container with a lid, put it in a cool place until it cools completely, and then put the pan in the refrigerator for three days
For further storage, remove the lard from the brine, dry it and put it in a bag, which you put in the freezer.
Have a good mood and bon appetit!
Video recipe for salting lard in brine (country method)
It happens that there is a text recipe, but it is not completely clear. In this case, I suggest you watch the recipe on video. Everything is accessible, understandable and very simple.
Homemade products prepared with your own hands are always healthier and tastier than store-bought counterparts. I'm sure you will agree with me on this. If not everyone, then many people love lard. Pickling it at home is no more difficult than, for example, frying potatoes.
Write down recipes in your culinary notebook and share the link with friends. Or maybe you have your own signature recipe, then we’re looking forward to hearing it in the comments.
Good luck with your cooking! See you soon!
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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?
