How to properly salt lard at home. With a layer of meat. The fastest salting of pork lard

We salt lard ourselves at home using various methods and recipes. And since you can properly pickle lard at home, you don’t need any specific or expensive ingredients. The main component is, of course, lard, as well as salt and spices. Naturally, salt and spices are available in every kitchen, but lard must be chosen correctly. How to properly salt lard at home? See below for many recipes for salting lard.

The lard needs to be salted fresh, preferably fresh. Meat products are considered to be fresh within 4 hours after slaughter. It is recommended to take lard with layers, but this depends mainly on the wishes of the housewife and household members. The thickness of the mat should be approximately 3 cm. Also, the consistency should be uniform, that is, not hardened, and not particularly loose.

Recipes

A simple recipe for how to properly pickle lard at home.

• You will need: garlic, salt and a plastic bag.

Cut the lard into pieces that can fit in a bag and on a plate. Place the shmat on a cutting board, skin side down. Make several small cuts. The cuts should be so deep that there is 0.5-1 cm left to the skin. Cut several cloves of garlic in half lengthwise. Place the garlic into the cuts and sprinkle the entire garlic with plenty of salt. Now put the pieces in a bag. This should be done skin side down, laying one on top of the other. Sprinkle each layer with additional salt. Now wrap the bag and leave it to salt. Salting lasts about three days at room temperature. First, 50 hours in the position as described, and then the package should be turned over.

Next, in order to properly salt the lard, it should be placed in the refrigerator, creating a temperature of about 10º C. Leave for another three days until it is completely ready. Now remove the package and make sure the product is ready. The main sign of salting of lard is darkening of the veins. That is, previously pink veins acquire a grayish color. If this does not happen, you need to add salt and leave for some more time. Before eating, remove excess salt from lard and cut into small pieces. Here you have delicious salted lard, prepared at home and no worse than the one from Magazan!!

How to salt lard for smoking

A very good recipe for salting lard for smoking and preparing it before smoking.

Would need:

• salt,
• Bay leaf,
• garlic,
• clove pepper,
• water,
• salo.

Some gourmets prefer smoked lard to salted lard. But for proper smoking, lard must first be salted. We'll look at how to do this below.

First you need to cook the brine for lard. To do this, pour water into a saucepan and bring to a boil. Then add 150 grams of salt, three bay leaves, two cloves, garlic and pepper to taste. Boil for 15 minutes over low heat, covered. Cool the prepared lard brine to room temperature.
Place the lard in a saucepan, add brine and cover with a lid. Cover the pan with a thick cloth and place in a dark and cool place. The lard in the pan should be turned over every day so that it is better saturated with brine. This process will last for 18 days. After which the lard must be removed and washed with running water.

Now you need to get rid of the excess brine that has soaked into the scraps. To do this, you can put the pieces under a weight. Or you can wrap it and tighten it tightly with strong, natural thread. Leave the lard in this position for 1.5-2 days, after which you can start smoking. Having smoked the lard to the desired state, you can grate it with ground pepper. This will add piquancy to the taste. You should grate warm shmats, but consume them slightly frostbitten.

Lard with garlic

Many people love lard and an hour, but few people know how to pickle lard with garlic. This is what our next simple recipe will be about.
Would need:

• garlic mass,
• Bay leaf,
• pepper,
• salo,
• pot,
• salt.

Pass the garlic through a garlic press. Add ground pepper, peas and salt to the resulting slurry.

Cut the lard into pieces suitable for containers. Place the lard skin side down on a cutting board. Make small cuts on the pieces, not reaching the skin. Coat each piece with the garlic mixture and place in the container, skin side down. You can put one bay leaf on top of each piece. Now select a lid that will fit into the container with lard. Place the lid and place a weight on it. Leave for a day at room temperature, and then put in a cool place. After two days, delicious salted lard with garlic is ready to eat.

Salo in Ukrainian

Recipe for delicious lard in Ukrainian.

You will need:

• container,
• salo,
• salt,
• spices.

Ukraine is the so-called “homeland” of salted lard. In Ukraine, as well as in Russia, there are several ways to salt delicious lard. I'll tell you the most popular one.
Cut the lard into pieces approximately 20-25cm in size and stuff it with chopped garlic into the previously made cuts. Then mix red and black pepper with salt and chopped bay leaves. Rub the resulting mixture onto each piece of lard. Then take the container, you can use a parcel box lined with parchment. Place the pieces in a container and close the lid tightly. The lard should stand on the floor for two days, and then move to the freezer. This lard is usually eaten frozen. We can also tell you, delicious and fast!

Lard in onion skins

Few people know, but lard in onion skins is a very tasty and gourmet dish that everyone should try.

You will need:

• pot,
• onion peel,
• salt,
• salo,
• spices.

Let's find out a recipe for how to pickle lard in onion skins. Place onion skins and salt in a tall saucepan. Fill with cold water and bring to a boil. When the water boils, add bay leaf and peppercorns. After boiling the spices for a minute, add the chopped lard to the pan. The shmats should be drowned in brine. Cook over low heat for 10-15 minutes. Now we leave the brew for a day so that the lard is saturated with brine. After 24 hours, remove the lard from the brine and place it on a dry surface so that all the liquid drains out. While the water is draining, prepare the garlic. That is, we grind it with a knife or garlic press and leave it in a warm place for a minute. Then rub the lard with garlic and send it to freeze.

Lard in a jar

A very old recipe that everyone loves for making lard in a jar at home; it’s very easy to salt and it turns out deliciously delicious.

You will need:

• chilled jar,
• boiled water,
• garlic, pepper, bay leaf,
• salt.

In order to pickle lard in a jar, you need to put a three-liter jar in the refrigerator for a day. Cut the lard into pieces that can fit through the neck of the jar. Now prepare the brine. Pour water into a saucepan, boil and cool it to room temperature. Add garlic mass, pepper and salt to cooled water. Place the lard loosely in the jar and fill it with brine. Now send the jar to a cool place for 3-4 days. Before use, remove the pieces and leave for 15 minutes to get rid of excess liquid. That's all the delicious salted lard in the jar is ready!

Lard in brine

Well, the recipe for lard in brine is not for everyone, although its taste is not ordinary, but it is also quite tasty. Worth a try!

Would need:

• bucket,
• spices (garlic, peppercorns),
• salo,
• water,
• salt.

First, prepare the lard brine, here is the recipe. Pour water into the pan and add salt. Bring to 100 degrees and boil for 10-15 minutes. Then cool, and while it cools, prepare the dressing. The garlic is peeled and mixed with pepper. Then it is added to the cooled brine and allowed to brew for an hour.

At this time, you need to prepare a container; you can use an enamel bucket or glass jar. Pieces of chopped lard are placed in a bucket and filled with cold brine. The shmats must be immersed in liquid. Cover the bucket with thick cloth or gauze folded in several layers. Wrap a thread around the top of the fabric so that it does not move or get wet. Now place the bucket on the bottom shelf of the refrigerator and wait 2 weeks. After the salting period has expired, you can try it by first draining the brine that you prepared for lard.

Secrets of salting lard

Little secrets of salting lard

When salting lard at home, you can use little tricks that will simplify the process or add a unique taste. I'll tell you about them now.

1. Black peppercorns will give more flavor if you grind them just before using them.
2. Also, various spices will give the lard a richer taste if you mash them first. You can simply rub it in your hands or squeeze it between two spoons.
3. Lard absorbs as much salt as it needs and not a gram more. Therefore, do not skimp on salt; you won’t be able to over-salt it, but it’s easy to under-salt it.
4. Salting using any of the methods described above is recommended in cold conditions. That is, at a temperature of +10º - +18º C, or lower.
5. Immediately after salting, check the lard for salt. This is necessary so that it does not have time to deteriorate in case of under-salting.
6. The brine should be prepared immediately before salting. The fact is that water after boiling acquires special properties: it becomes softer, loses harmful microbes, and so on. If you leave boiled water for a long time under normal conditions, the beneficial properties will be lost.
7. It is recommended to use alder or apple wood for smoking lard. This way you can give the lard a unique taste. It is also important to smoke over moderate heat without overheating.

Video on how to salt lard

• dry hairpin;
• salting in brine;
• hot pickling.

With the dry method, the piece is sprinkled with coarse salt with the addition of any spices or seasonings, sealed tightly and put away for 5-7 days (depending on the size and thickness of the pieces) in a dark, cool place or in the refrigerator. That is, it turns out to quickly and tasty pickle lard.

Salting in brine goes faster - 3-4 days are enough. First, a saline solution is prepared. It is cooled to room temperature or used hot. The pieces are then completely immersed in a cold salt solution and kept cool. As a result, the salted pieces turn out juicy and soft.

When salting using the hot method, lard is boiled in brine and kept in the cold for about 24 hours.

It is allowed to add natural coloring substances to the hot mixture of water and salt:

• dry onion peel;
• turmeric or saffron.

In this case, you can get an effect similar to smoking. On the outside, the lard is intensely colored, and on the inside, it is well salted. In addition, this method is safer, since the lard is heat-treated.

Used as a flavoring addition:

• fresh products - garlic, hot peppers;
• dry – spices, seasonings, dry herbs.

Salting fresh lard with garlic is a common recipe. There are two possible preparation options:

Rub the piece with garlic puree; stuff the lard with thin garlic sticks into small deep cuts throughout the piece.

The same can be done with a pod of hot chili pepper.

If you want to use hot pepper, use black, white or red paprika.

The choice of a specific salting method depends only on individual preferences. With or without a layer of meat, lard must be completely salted. Therefore, when using the brine and boil method, be sure to taste the brine solution.

But as a reminder, write down:

For brine, 100 g of coarse salt is added to 1 liter of water; for dry salting, 150-200 g of coarse salt per 1 kg of lard.

Don't be afraid to add more salt. The pork pulp will not absorb excess salt; it will remain on the surface and can be easily removed if necessary.

The amount of other ingredients may vary depending on the desired spiciness of the finished snack.

If you are interested in this topic, let's get to know all the salting methods and their nuances together!

Taste Info Various snacks

Ingredients

• Fresh lard – 1 kg;
• Hot red pepper – 10 g;
• Bay leaf – 2-3 pcs.;
• Garlic cloves – 10 pcs.;
• Spicy seasoning – 1 tsp;
• Extra salt – 150-200 g.

How to make homemade salted lard with garlic and pepper

From the very beginning, choose the lard - with or without meat streaks, it must be of good quality. Characteristics of lard for salting:

• with white crumbly fat, a slightly pinkish tint is allowed;
• with skin;
• without yellowness and foreign tastes and odors.

Rinse and peel the garlic and hot pepper. Grind the cloves into a puree, and cut off the tip of the pepper - this is enough for a slightly spicy taste. However, if you like your lard spicier, remove the seeds and chop the pulp, using the entire hot red pepper. One thing - handle the chili with rubber gloves or without touching it. The pod has a very caustic juice that can damage the skin of your hands in no time.

Mix the entire spicy-garlic mixture with coarse salt. It is better to take just such extra salt without any additives.

Rinse fresh lard well in cool water and wipe dry. Cut into small pieces. The best solution is to choose rectangular cutting. This way, a piece of lard will fit into the pickling container without any problems and will be salted better. Rub each piece of lard thoroughly with the salt mixture over the entire surface and leave in a pickling container along with the salt. Place on the refrigerator shelf for 5-6 days. At this time, liquid may form at the bottom of the container - the salt drives out excess moisture. It’s not scary, you need to drain it and add a little more coarse salt, and shake the container. Place again in a cooler place. By the way, the container for pickling can be like this:

• a container for freezing of a suitable volume with a lid;
• glass jars with nylon lids;
• a special freezer bag with a sealed zipper;
• regular plastic bag.

After a little less than a week, it’s time to get out the salted lard and garlic. It can be washed to remove salt and wiped with a napkin. Leave it in salt if desired.

To store salted lard, put it in the freezer, and if necessary, remove it and cut it into thin slices. To serve the appetizer, take out rye bread, table mustard and young green onions.

Simple salting of lard with salt

This pickling is a classic recipe. The fastest and easiest method of dry salting is with coarse salt. The finished lard turns out without any aftertaste - a pure salty taste.

Ingredients:

• Raw lard – 1 kg;
• Coarse extra salt – 150-200 g.

Recipe:

1. Rinse the lard in cool water and wipe dry. Cut into oblong slices and carefully rub with salt.
2. It is correct to salt lard together with salt in a pickling container. Seal the container tightly. Place on the top shelf of the refrigerator or any other cool, dark place for 5-7 days.
3. Taking out the bag after a while, clean the lard from excess salt and put it in the freezer for safekeeping.
4. Enjoy it deliciously with plain brown bread and green onions.

Salted pork lard with pepper and garlic

Salted lard with pepper and garlic has a pleasant spicy taste and aroma. In this case, you can take allspice or black peppercorns and grind them by hand.

Ingredients:

• Raw lard – 1 kg;
• Allspice peas – 3 pcs.;
• Black pepper in peas – 3 pcs.;
• Garlic cloves – 100 g (10 pcs.);
• Bay leaf – 2-3 pcs.;
• Salt – 150-200 g.

Recipe:

1. Place peppercorns in a stone mortar and grind by hand (or using a coffee grinder). Freshly ground pepper has a better taste than ready-made hot powder. By the way, for this you can use a ready-made mixture of peppers in a store-bought mill.
2. Peel the garlic, finely chop or grate.
3. In a separate bowl, combine pepper, bay leaf and salt. Mix the salty-spicy mixture a little more until smooth. By the way, juniper berries, lingonberries or cranberries will go well in this mixture. 6-7 pieces are enough. The result will be interesting and original-tasting lard.
4. Rinse the lard in water and wipe dry. Cut into portions measuring 8x15 cm. Rub each piece with garlic and roll on all sides in the salty mixture.
5. Place the lard along with salt and spices in a glass jar and close with a lid. Place in the refrigerator for 5-6 days.
6. After the specified time, you can safely try the pickling or put it in the freezer for preservation.

Teaser network

Salting pork lard in onion skins

The method of hot salting with dry onion skins allows you to prepare lard with a taste similar to smoked lard. For additional spices, choose any spice blend or fresh garlic and pepper.

Ingredients:

• Raw lard – 1.5 kg;
• Garlic cloves – 100 g;
• Ground black pepper – 5-6 g.

For the brine:

• Water – 3 l;
• Extra coarse salt – 300 g;
• Dry brown onion peel - 100 g.

Recipe:

1. Combine water, salt and husks in a saucepan. Boil it.
2. Place clean pieces of lard, cut into small portions, into the solution.
3. Boil for a quarter of an hour over moderate heat. Close the lid and leave for half a day.
4. Remove the pieces from the broth and dry slightly. Rub with garlic and ground black pepper. Store in an airtight container in the freezer.

With the hot salting method, another cooking option is possible:

• First, dry-salt the lard, and only then boil it in onion skins for color and additional softness and attractive appearance.

For the original taste of lard, make a mixture of pickling with chopped fresh or dried spicy herbs:

• rosemary;
• caraway;
• thyme;
• fennel or dill seeds.

• For salting, use only extra-class coarse or regular rock salt. Only it removes all excess water from the pork pulp and retains nutrients in it, which guarantees the safety and freshness of the lard. By choosing fine iodized salt or any other salt with flavoring additives for salting, you risk irreversible damage to the lard.
• Do not store salted product in heat or light, otherwise it will spoil.

There are three main ways to salt lard at home:

dry pickling– a quick cooking method, the main advantage of which is speed and ease, but the disadvantage is a short shelf life (maximum one month);

salting in brine– the resulting product is very tender and can be stored for a whole year; the main disadvantage is the laboriousness of the process itself.

It is almost impossible to over-salt lard; it absorbs as much salt as it needs, but lovers of lightly salted lard really need to be careful in this matter.

Lard turns yellow faster if stored in the light.

Preparing lard for salting at home

The lard should be washed at home under cold running water, dried thoroughly, and only then can salting begin. If you do end up with wide lard, then it must be cut into thinner layers, otherwise it will not cook as it should.

How to pickle lard at home - the best recipes

Recipe 1. Classic recipe

1. Before salting, you need to prepare the lard - cut it cut it into pieces 10-15 cm long and 4-6 cm thick.

2. Next, you will need dry spices; to salt lard, you can use any usual seasonings: black pepper, red pepper, suneli hops, garlic, dry dill, bay leaf, marjoram, cardamom, cumin and many others.

3. The lard is rubbed with salt and spices on top, quite tightly.

4. The dishes in which the lard will be salted are also smeared with spices.

6. When the time is up, take a sample. If the lard turns out to be tasty, remove the remaining salt and spices with a knife and paper. If the lard still lacks something, the taste is not rich enough, leave it to ripen further.

Recipe 2. Easy way

Even a child can salt lard this way. This recipe is more suitable for salting pure white lard without a layer for a long time, but lard with a layer will also turn out tasty. To do this, the lard is generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

Very soon the lard will be ready. The piece will just need to be cleaned and wiped of salt. This lard will appeal to those who appreciate the pure taste of the product.

Recipe 3. How to pickle lard in saline solution

This recipe is similar to the first one, but there is a significant difference; in this case, the lard is not salted dry, but in brine.

1. Layers of lard are sprinkled with your favorite spices, black pepper and bay leaf.

2. A liter or a little more water (depending on the amount of lard and the volume of the container where it will be salted) needs to be brought to a boil, and a glass of salt dissolved in it.

3. The lard is poured with hot brine; when it cools down, it is put into the refrigerator.

4. Salting lasts 3-4 days, after which the lard is considered ready.

5. Lard can be removed from the brine or stored directly in it.

Recipe 4. Salting boiled lard

1. Pour cold, clean water into a small saucepan.

2. The onions are peeled, which is then placed in a pan, which will later give the lard a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a light yellow tint or a deep orange color.

3. Water with onion skins is brought to a boil, salted and fresh lard is sent there. There should be enough salt; it is difficult to over-salt lard; as a rule, it takes as much salt as it needs.

4. Don’t forget to put a bay leaf on the cut.

5. When the lard is cooked, it should be completely covered with water. 10-15 minutes of boiling is enough, after which the lard can be taken out and cooled.

6. Cold lard is greased with ground black pepper and it is ready to eat. Boiled lard is very tender and suitable for any teeth.

Recipe 5. How to pickle lard in brine

Brine is a strong saline solution. He prepares like this:

Add small portions of salt to the prepared water and mix.

When the salt stops dissolving as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It must be strong and cool.

1. Lard is cut into small pieces and placed tightly in a glass jar. When laying it, it should be topped with garlic, bay leaf, and black peppercorns.

2. The lard is poured with cold brine so that the solution protrudes by 1-2 centimeters.

3. The jar is closed with a lid and left in a dark place at room temperature for a week.

4. Such lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6. How to salt lard in 1 day: express method

It happens that you crave lard to the point of trembling. Why wait a whole week in this case? Here even three days will seem like an eternity. Lard can be salted in one day, it turns out very tasty.

1. To do this, lard is immediately cut into thin slices - portions or sandwiches.

2. Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.

3. Place pieces of lard, close the jar tightly and shake vigorously.

4. The lard should be left to salt outside the refrigerator, at room temperature.

5. In a day, the lard will be ready.

Recipe 7. How to pickle lard in a jar

For us, lard is a traditional and favorite product, which is especially necessary in winter. After all, lard is a very healthy food product. Every human body needs fats for normal functioning. Natural lard contains essential fatty acids involved in cell formation and metabolic processes. Salo prevents inflammation and colds, and is good for the skin, nerves, joints and bones. Eating it regularly is necessary for the mind, vision and beauty.

Many people make their own lard at home. And today there are a lot of pickling recipes. They are all different. And lard turns out differently. But that doesn't make it any less delicious. Each recipe has its own twist. And which one is the best, everyone decides for himself. The taste of properly prepared salted lard is soft, tender and melts in the mouth. There are different ways to salt lard at home.

Basic:

• dry salting when only salt and spices are used;
• salting in brine, which is divided into so-called wet salting - in a jar based on cold brine and hot salting - when boiled salted decoction of spices is used.

Lard is salted both in whole pieces and in smaller pieces or even pre-chopped in a meat grinder. Each preparation option is delicious in its own way. All you have to do is choose the one that is right for you.

Lard is perfect for appetizers; just put a slice of lard on bread and you have a delicious appetizer. Such simple things as fresh bread, aromatic garlic and homemade lard can bring no less pleasure than a culinary masterpiece that you have worked on for hours.

Like any medicine, lard is useful in small quantities - no more than 2-3 pieces with bread per day are allowed.

Lard is 100% animal fat, high in calories and difficult to digest, so it should be consumed moderately and periodically. Eating too much fat is bad for your figure and hard on your liver.

Composition of lard - useful substances:

• arachidonic acid - a participant in the formation of hormones in the body;
• healthy cholesterol, which increases the elasticity and flexibility of blood vessels;
• saturated and unsaturated fatty acids necessary for proper metabolism;
• vitamins - A, E, PP, D and group B;
• minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

Choosing lard for salting

Secrets of choosing the right lard for salting:

• fresh lard is cut smoothly and easily;
• when cut, it should be a uniform white or pale pink shade; a dark color is usually found in an old and stale product;
• the pork skin should be thin; a thick layer of skin indicates insufficient feeding of the animal;
• lard is a product that is subject to mandatory inspection by sanitary inspection authorities; the inspected product is marked with a quality and safety mark.

The choice of lard is a matter of personal taste. Some people choose pieces with wide layers of meat, while others prefer a uniform white layer. Some people are delighted with fatty pork belly, while others prefer lean ribs with a delicate layer of bacon.

Cook lard in onion skins

smoked lard recipe

You can get lard from a smokehouse at home. And the differences between ready-made smoked lard and lard prepared according to this recipe are so small that only a true gourmet can notice them. And only two ingredients will help you cook such lard - onion peels and prunes. Let's get real smoked lard. But the biggest difference between prepared lard and purchased lard is, of course, that our lard is environmentally friendly. Not treated with any substances. /You can safely eat it and enjoy the taste.

Homemade boiled lard in onion skins even looks like it will make your mouth water. And the taste cannot be described in words. Try cooking this lard and see for yourself. The lard is colored golden by onion peels. And the marinade makes it soft and flavorful. Every piece of bacon literally melts in your mouth.

You will need:

• lard (preferably with a layer of meat) - 1 kg
• onion peel - 3 large handfuls
• prunes - 6 pcs.
• bay leaf - 2 pcs.
• garlic - 6 cloves
• ground black pepper - 3 tbsp. spoons to taste
• salt - 200 gr.
• sugar - 2 tbsp. spoons
• paprika or dry adjika optional - 1 tbsp. spoon
• clean drinking water - 1 l.

Pour water into a stainless steel pan and place the onion skins there. Stir the husks until wet, then drain. The dirt from the husk will be removed along with the water. Pour a liter of water into the pan and add salt, sugar and ground pepper and bring to a boil. After boiling, add prunes and bay leaves. Boil this mixture for one minute.

Then cover with a lid and leave to cool to room temperature. When the saucepan has cooled, place it in the refrigerator without opening the lid for 12 hours. In 12 hours the lard will marinate and you can take it out. Remove the lard pieces and place on a paper towel.

Let's add some spice to our lard. Crush the garlic to a pulp and mix with black pepper. Rub lard with this mixture and sprinkle with adjika or paprika. This is optional. Adjika and paprika will make the lard spicy. Wrap the lard in cling film or foil and place it in a cool place for 4 hours. Afterwards the lard is ready for use. It can be used with both first and second courses.

Such lard is usually eaten very quickly. Well, if you need to store it longer, then in the refrigerator it will last up to two weeks without loss of taste. If you put it in the freezer, it will keep well until next year. But this is unlikely. Your family won't let it sit for long. And soon they will ask you to cook more.

Hot method of salting lard. Recipe for tasty and soft lard

The best option for this recipe is lard with meat layers. Meat layers will make the lard more tender. The refined taste of spices is conveyed by lard. This lard is very tasty and tender, it literally melts in your mouth.

Using this technology, the lard should be sent to the freezer on the fifth day, and there it can be stored for a whole year.

If you don't like spices, you can omit paprika from this recipe. Well, in general, this recipe is similar to cooking bacon in Hungarian style.

We will need:

• lard with layer - 0.750 kg

DFor hot brine:

• coarse salt - 6-7 tbsp
• water - 1.5 l
• laurel leaf - 3-4 pcs.
• cloves - 4 pcs.
• allspice peas - 9 pcs.
• garlic - a head or 9 cloves

For grating lard:

• mixture of ground peppers - 1.5 tsp
• table salt - 3.5 tbsp
• paprika - 1.5 tsp
• garlic - 7 cloves

1. First you need to prepare the lard. Cut into pieces of the desired size. The pieces should not be large or small. Cut the piece of meat with lard in half if it is small. Better in 3-4 parts.

2. For the marinade, put water and bring to a boil. Throw peppercorns and bay leaves into boiling water. We also add cloves. It is better to cut the peeled garlic into thin slices. We also put it in boiling water and salt it. Cook the marinade for 3 - 4 minutes.

3. To ensure that the pieces of lard are completely immersed in the marinade, it is better to take a deep bowl. You can use a small metal bucket or if you have a deep iron pan. Place pieces of lard and pour hot marinade over it.

4. To prevent the pieces from floating, they need to be drowned. Therefore, we place a saucer on top so that it covers all the pieces, and place a weight on top. You can put a jar of water. The main thing is not to let the pieces float. Otherwise, the upper parts will not be saturated with the marinade and will dry out. Let the liquid cool to room temperature. Afterwards we put it all in the refrigerator for 4 days. Many people choose this type of wet salting. But if you like dry salting, you can choose a recipe with dry salting.

5. You can try this lard after 72 hours, this is the minimum for salting. But it’s better to wait another day. Afterwards, you can remove the lard and place it on paper napkins to remove excess marinade.

7. You need to rub the lard evenly on all sides. Thoroughly rub the spices into the lard. It should be evenly covered with them.

8. After grating, the lard must be wrapped in cling film or foil. To soak the lard with spices, place the wrapped pieces in the refrigerator and after a day it can be served. It is better to store it in the freezer and serve chilled with black rye bread for the first and second courses.

Salo Pyatiminutka - quick salting

video recipe for making lard

Let's move on. Below is another wonderful pickling recipe in the video. The cut pork breast is cooked in boiling brine for 5 minutes. Watch the video for yourself and you will be amazed at how many secrets and techniques are shown in the video. Have a nice watching!

Homemade salted lard with garlic

The simplest recipe for making homemade salted lard with layers of meat 15 minutes

You will need:

• fresh, uncured lard - 1 kg
• garlic - 1 head
• bay leaf - 6 pcs.
• ground black pepper - 1.5 tbsp
• table salt - 2.5 tbsp

1. Place all the spices and dry ingredients in a cup. It is better to break the bay leaf into small pieces and pass the garlic through a press. Mix the prepared mixture thoroughly until a homogeneous mass is obtained.

2. Cut the lard with layers into pieces with a knife, without cutting a little to the skin. In general, the skin can be separated, but many people like lard along with the skin. Rinse the lard under water and dry using a paper towel. After drying, we will rub the lard with spices.

3. The main thing is to grate the lard as evenly as possible. Rub in the spices on all sides, don’t skimp on the ingredients. The better you grate the spices, the tastier the resulting lard will be.

4. Wrap the salted and grated lard tightly in cling film and place in a plastic bag. Place in the refrigerator for 4-5 hours. Then you can try it.

5. Remove the lard from the refrigerator and cut it into small pieces. Call your family. In 15 minutes you have prepared delicious homemade salted lard with garlic. Tasty and fragrant lard with garlic and spices. Having prepared it in the morning, you can serve it to the table in the evening.

Appetizer made from minced lard with garlic and pepper

Recipe for a delicious appetizer made from minced lard with garlic at home

This recipe makes a great appetizer. You can spread it on bread and make various sandwiches with it. Below is a recipe for making lard pate with herbs and a set of the most suitable spices and seasonings. This snack is very quick and easy to prepare at home.

For greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and its quantity determines how spicy your lard pate will be.

This appetizer can even be served at a holiday table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing.

You will need:

• lard - 0.5 kg
• garlic - 3 cloves
• ground and black red pepper - 0.5 tsp each
• fresh greens - a bunch
• salt at your discretion

Take the lard and separate the skin from it. Absolutely any lard will do, it depends on your taste. Pass the lard through a meat grinder fitted with a large hole attachment. After rolling, add salt and ground pepper to the bowl. Mix thoroughly so that the salt and pepper are evenly distributed throughout the mixture.

Peel the garlic cloves and pass them through a press directly into the bowl of lard. Choose the amount of lard yourself, depending on your preferences. This also applies to other spices.

To prepare this snack, take a fresh bunch of greens and rinse it. Finely chop the leaves and add them to the rest of the ingredients in a bowl. Stir.

To make the dish spicier, add pepper. Red pepper is very hot, so add carefully, again depending on your preference. Mix all ingredients thoroughly until smooth.

On the table, unroll the cling film and wrap the resulting mass in it. Give it a sausage shape. Tie the edges of the film tightly with thread. Place the lard in the refrigerator for 3-4 hours. Afterwards, you can unwrap the lard and cut it into slices onto bread with green onions. An excellent and simple appetizer made from lard twisted in a meat grinder with garlic is ready.

Boiled lard in a bag

A very tasty recipe for quick salting of lard in a bag at home

Very often, experienced housewives use a recipe for quick salting of lard in a bag at home. This is an old time-tested recipe. With which you can prepare excellent lard for red borscht with a piece of black bread. Many people are looking on the Internet for this particular recipe for salting lard. So feel free to take it and do it.

On a note:

1. The bags used must be clean, dry and made of food-grade polyethylene.
2. You can add other spices to the salt and black pepper, such as red pepper or dry garlic. And a chopped clove of garlic wouldn't hurt either.
3. The lard does not need to be kept for 6 hours at room temperature, but then its salting time will increase.
4. In a similar way, you can salt a piece of any thickness, taking into account that the thinner the pieces being salted, the less they should be kept in salt and spices.
5. You need to choose parts that are soft in themselves and with a thin skin - the cheek, undercuts (from the belly) will not work. A small layer of meat will only improve the appetizer.

You will need:

• raw pork lard, not cooked - 1 kg
• ground black pepper - 0.5 tsp
• coarse salt - 2.5 tbsp

Wash the lard and cut into pieces. Can be cut into cubes or small rectangular bars. Try to make the bars approximately the same. Prepare salt and ground black pepper.

Take a cutting board and rub each piece one by one with a mixture of black pepper and salt. Rub evenly on all sides. Try to rub this mixture into the lard.

Take a plastic bag and put lard in it. Place the bars on top of each other evenly. Once the salt and pepper begin to soak into the lard, it will release moisture. This is a normal process, as it should be. Therefore, to prevent the bag from leaking, it is better to put it in another bag.

Tie both bags in a knot as tightly as possible. Let the lard sit inside the bags for about 6-7 hours. And then put it in the refrigerator. After three days, the lard is ready for use.

The lard, while it is in the refrigerator, will have time to salt well. This will be clearly visible on the cut.

For storage, you can remove salt and pepper from the lard. Rinse it in cold water and dry it. It stores well in the refrigerator or freezer. Well, for those who like it more spicy, of course, you can leave a mixture of pepper and salt in the lard.

Cut the salted lard into thin slices and serve; it tastes best with black bread and juicy onions.

Dry salting lard at home

Recipe for dry salting lard

You will need:

• lard, bacon - 2 kg
• salt - 4-5 tbsp and plus as much as needed
• ground red pepper - 1 tsp and allspice - 10 pcs.
• garlic - 12-15 cloves

Start by preparing the lard. Wash it and cut it into pieces approximately 5 cm by 5 cm.

Prepare your ingredients. Mash the garlic until you get a paste. You can use a garlic press or put it in a blender. Grind black pepper to a powder.

Place the garlic, black pepper, red pepper and salt in a container and mix thoroughly.

Rub the lard intensively with this mixture on all sides.

Take ceramic, glass or enamel dishes. Place aromatic paste of peppers and salt on the bottom. Place grated pieces of lard on top of it. Coat them on all sides with the pepper-garlic mixture. Sprinkle regular salt on top, cover with a lid and refrigerate for 10 days.

After 10 days, take out the saucepan and remove the lard from it. It will shrink slightly as it has lost some moisture. The moisture will be at the bottom or absorbed into the salt. Remove excess salt from pieces of lard and garlic and pepper, cut into slices and serve.

It is best to eat salted lard with black rye bread and garlic. Can be served with first or second courses.

Very tasty lard in brine

quick recipe for salting lard

Another very simple and quick recipe for salting lard at home. According to this recipe, the lard tastes spicy and aromatic, and the cooking process does not take much time.

You will need:

• fresh salsa with a slot about 1 kg
• liter of water
• 5 tbsp. coarse salt
• 5 pieces. bay leaf
• 5 pieces. black peppercorns
• a pinch of allspice
• 4 cloves garlic

Many housewives sooner or later think about how to salt lard at home, because homemade lard is a wonderful hearty snack and a very healthy product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Lard contains fats that are valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a beneficial effect on health. Of course, you shouldn’t overuse lard, but eating 10-30 g of lard a day is very useful. If you don’t know how to salt lard at home, tips and recipes from Culinary Eden will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tint, a fresh smell and a dense, elastic consistency. To check the quality of lard, use a sharp knife - a high-quality product will be easily pierced with little resistance. It is better to avoid buying lard that is too soft and has a yellow or gray tint. The thickness of the lard should be between 3 and 6 cm - thicker lard may be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard may be tough and smell bad. As you can see, you should approach the choice of lard with the utmost care, since even the most competent salting will not save a bad product.

Before cooking, rinse the lard under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. If you do end up with thick lard, it should be cut into thin layers, otherwise it will not be salted. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Lard can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the lard is rubbed with salt and spices with the addition of garlic and stored in the refrigerator for 3 to 5 days. With the wet and hot methods, the product is prepared in brine (in the first case, it is filled with brine, in the second case, it is boiled in brine) - these methods are more labor-intensive, but the prepared lard has a very long shelf life (up to 1 year). For better salting of lard, you can use oppression. Also, do not be afraid to sprinkle the lard with plenty of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready lard must be stored in the refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting of lard

Ingredients:
2 kg of lard,
150 g salt,
1 head of garlic,
ground black pepper to taste.

Preparation:
Cut the lard into pieces about 4-5 cm wide and make transverse cuts on it using a knife. Pour salt into a plate and thoroughly rub the lard with salt on all sides. Sprinkle with black pepper and place chopped garlic in the slits. Place the lard in a plastic bag or enamel bowl and place in the refrigerator. The lard will be ready in 3-4 days. After this, you need to remove excess salt and pepper from the lard, place it in a bag or wrap it in parchment paper and store it in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork lard,
3 liters of water,
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 cloves of garlic,
4 heaped tablespoons of salt,
5-7 bay leaves,
2 teaspoons ground paprika.

Preparation:
To prepare the brine, pour water into a saucepan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from heat and cool the brine to room temperature. Place the prepared lard in a glass jar (preferably 0.5 liters) and fill it to the brim with the prepared brine. The bay leaf and pepper should be in the jar. Close the jar with a lid and place in the refrigerator. The lard will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After this, grate the lard with paprika and garlic passed through a press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Hot salting of lard

Ingredients:
1 kg of lard,
1 liter of water,
100 g onion peels,
80-90 g salt,
8-10 cloves of garlic,
10 peas of allspice,
6-7 black peppercorns,
5 bay leaves,
2 tablespoons sugar,
ground black pepper or other spices to taste.

Preparation:
Place onion peels, salt, allspice, black peppercorns, bay leaves and sugar into a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the lard cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the lard from the brine, dry it, grate with garlic passed through a press and ground black pepper. Wrap the lard in foil or cling film and put it in the freezer for 3-4 hours. After this, the lard is ready for use.

A quick method for salting lard

Ingredients:
1 kg of lard,
4 tablespoons salt,
7-8 cloves of garlic,
a mixture of peppers to taste.

Preparation:
Rub the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the lard in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. You can eat lard the next day.

Lard salted in brine

Ingredients:
1 kg of lard,
800 ml water,
1 glass of salt,
5 cloves of garlic,
5 bay leaves,
7 peas of allspice.

Preparation:
To prepare brine (saturated saline solution), you need to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Place small pieces of lard in a glass jar, placing chopped garlic, pepper and bay leaf between them. The lard should not be packed too tightly. Pour brine over lard. The amount of brine should be 1-2 cm higher than the lard. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After this you can try the lard. If it has a dull taste, you should let it salt for a few more days.

Now you know how to salt lard at home to get a high-quality, tasty product for the joy of the whole family. All that remains is to choose the salting method you like best and be a little patient. Bon appetit!