Lard in a jar is the most delicious recipe. How to dry-salt lard in a jar - making preparations for the winter! Salting lard - original recipes for lovers

Today I wanted to reveal my most delicious recipe for lard in brine. She opened the cookbook and was confused. The thing is that in Siberia they also love him very much, no less than in Ukraine.

And many people in our village keep pigs, so we have a whole book of recipes, because every housewife here happily shares her secret secrets for cooking, in hot or cold brine, in a jar, for long-term storage, with various spices, garlic and more. knows what.

For us the product is almost universal. We love to chew a piece with a layer of meat, bread, and onions. It’s delicious to make cracklings and then season the borscht with them. Boiled is also to the taste of many. Well, I’ll keep silent about smoked food; almost every yard has its own smokehouse. There they will make you such a delicacy. Where to the store?

Here I am talking about delicacies, but sometimes it’s really easier for city residents to buy ready-made food in a store; few of them know about the correct choice of what we will actually use to prepare a homemade delicacy.

How to cook lard in brine at home

Not everyone has their own home-grown one, so I think you will find some tips on choosing useful. After all, the quality of the piece you get will greatly affect the result.

• Choose a piece with a layer of meat and, preferably, a young pig, it is thinner and the skin is softer.
• Do not take belly meat, it is usually fattier and the fat on it is tougher. It is best used for rolls.
• Frozen lard is not suitable for salting. You can, of course, defrost it and salt it, but it will be tough.
• Some unscrupulous sellers sell meat from boars and uncastrated wild boars. It is difficult to distinguish meat or lard immediately, but when heated, a sharp and strong smell of urine is released. You can try heating the lard over a lighter and smelling it.
• You should also pay attention to the color; if it is yellowish or gray in color, and even “smelly” it means it has been lying around for a long time, you should not take it. Buy the one that is pink, with a pleasant aroma, and even better, when the pig is lubricated in straw.

Well, I’ve given away all the secrets of the choice, now let’s move on to how to pickle the product in brine. This method is my favorite because it turns out juicy, soft, aromatic and there are many recipes for every taste.

I advise you to . You will learn how to brine royal brisket at home, and it will taste better than in the store.

Recipe in a jar

We will use:

• A kilo of fresh lard
• A glass of table salt (200 grams)
• 10 cloves of garlic
• Star anise (if you like)
• 3 peppercorns each, allspice and black
• 3 bay leaves
• Tablespoon dried dill and parsley
• Ground black pepper
• Liter of clean water

Pickling:

First of all, we will prepare the product for salting; I don’t like it when there are red streaks of blood on the skin or the fat itself, so I fill the pieces with cold water overnight and put them in the refrigerator. In the morning I take them out, lay them out on a paper towel to remove excess water and cut them so that I can not only put them in a jar, but also pull them out through a narrow neck.

We prepare the jar; there is no need to sterilize it, but washing it with soda will not be superfluous. Immediately prepare the garlic cloves; large ones can be cut in half lengthwise and placed, evenly distributing the garlic between the pieces. Just don’t compact it too much, otherwise it won’t salt out. It is necessary that there is free space around each piece for the brine.

Next we make the brine, boil water along with salt, cool to 40 degrees. Pour the necessary spices into the jar on top and pour in the brine. Now you need to cover the jar with a lid and let it stand at room temperature, about 4 hours. Then we put it in the refrigerator for 4 days. Although already on the third day I begin to taste whether it has been salted, I don’t like it too salty.

Next, I take it out of the jar and prepare a mixture of seasonings, a mixture of peppers, chopped garlic, paprika, and pieces of bay leaf. I take out each piece, dry it and sprinkle it with this mixture, put everything in bags, and put it in the freezer. This lard is also delicious to boil or bake in the oven with homemade adjika.

In hot brine

Simple, fast, and most importantly - incredibly delicious, every piece melts in your mouth. In general, try it, all we need is:

• A kilo of fresh lard
• Ready-made seasoning for salting lard
• 5 tablespoons salt
• 5 cloves garlic

Salting in hot brine:

We cut the lard into rectangular pieces, I always get about 3x6 cm. Put it in a saucepan, fill it with cold water until it just covers it, add salt, let it just boil, turn off the stove and let the saucepan sit on hot for three minutes. The salt will dissolve well. Let the saucepan sit at room temperature for 12 hours.

Next, we take out the pieces, remove excess water from them, and sprinkle with seasoning mixed with crushed garlic. Place in a container or simply on a plate and let stand in the refrigerator for several hours. That's it, you can try.

With garlic

We need to take:

• Kilo of lard
• 200 grams of table salt
• Half a head of garlic
• Bay leaf, allspice and black pepper, paprika, other spices at your discretion

Cooking process:

The soaked lard needs to be cut into small pieces, about 2 by 4 cm, maybe larger, the main thing is that they fit into the jar. Peel the garlic and cut each clove lengthwise into 2-4 pieces. Using a sharp knife, cut pockets in the lard into which we stuff the garlic. Roll each piece in salt and place in a jar. Arrange with pieces of bay leaf and spices.

We make the brine simply, dissolve the salt in warm boiled water and pour it into a jar. Then we put it in the refrigerator for 4 days. Then we take it out and freeze it, wrapped in parchment.

How to salt in hot brine with onion skins

I have known this famous recipe for many years. They specially collected onion peels and figured out how to cut the pig by that time. It turns out very, very tasty, soft, low-fat lard. In general, I won’t describe it, try it yourself and you’ll understand everything.

We use the following ingredients:

• Kilo of lard
• Liter of cold raw water
• A good bite of onion skins
• 200 grams of table salt
• Garlic with spices

Pickling:

We prepare the product, cut it into pieces, whatever is convenient. Place in a saucepan, add salt and onion skins on top, add water and after boiling, cook for ten minutes. Then set aside to cool and remove to a paper towel. Rub with spices and garlic and put in the freezer.

Recipe in cold brine

We will take:

• 2 kilos of lard
• A glass of regular salt
• 5 glasses of water
• Head of garlic
• 5 bay leaves
• Black and allspice peppercorns

Cold pickling:

Cut the lard, soaked in advance, into cubes, put it in a jar, distributing it with laurel and garlic cloves, and also add peppercorns.

Cook the brine until the salt is completely dissolved, cool until it reaches room temperature. Fill the pieces and hide in the cold for 5 days. Then we take it out and put it in the freezer.

Lard in brine in Ukrainian

We need:

• 1.5 kilos of steamed lard
• Liter of cold filtered water
• 2 tablespoons table salt, or sea salt
• Half a head of garlic
• 5 bay leaves
• 6 peas each of allspice and black pepper

Salting process:

We will cut the product into cubes of any size and place it in a convenient container, preferably enameled. Dissolve the salt completely in the water and add spices. Cut the garlic into cubes, and the bay leaf can be broken into several pieces. We pour this brine into a bowl with lard, place oppression on top, and in this form put it in the refrigerator for three days. Then we take out the cubes, dry them and rub them with a mixture of pepper and garlic.

In Belarusian

For this recipe, use lard without meat layers, as in the original. The salting method is not complicated.

Required:

• Lard - 1 kg
• Coarse table salt - 4 table. spoons
• Sugar - 0.5 teaspoon
• Bay leaf - 3 pcs.
• Garlic - 1 head
• Cumin - to taste

Cooking process:

1. We rinse the pieces of fresh product under the tap and let them dry. If desired, you can cut off the skin.
2. Peel the garlic and finely chop it with a knife. Mix it with salt and spices, grate each piece of lard.
3. Break the bay leaf into pieces and sprinkle on top of the product. Cover with a lid and put in a dark place for 5 days.
4. After five days, turn the pieces over and put them in the refrigerator for the same time.
5. Before trying, you need to freeze the lard in the freezer.

Recipe for long-term storage under an iron lid

Ingredients we use:

• 2 kilos of lard
• A glass of coarse salt
• 5 glasses of clean water
• Lavrushka
• Black peppercorns

Cooking process:

We cut the lard into cubes of such a size that they fit in the jar. It is better to sterilize the jar. Lay the lard in layers and top it with bay leaves and peppercorns.

We cook the brine in advance and cool it. Pour into a jar with lard and roll up the lid. Be sure to store refrigerated. You can eat it after a week or leave it for the winter.

Smoking recipe

Required ingredients:

• 2 kilos of lard
• Liter of water
• A glass of regular table salt
• 2 heads of garlic
• 10 laurel leaves
• Spices

Cooking process:

Cut the lard into large bars and place in an enamel bowl. Boil the brine with salt, garlic and other spices. Cool it and pour in lard to completely cover it. Refrigerate for three days. Afterwards you can begin the smoking process.

Recipe for delicious lard in brine - video

The nutritional and energy value of such a product as salted lard cannot be overestimated. Methods for properly salting lard at home will help you navigate and choose the best option. We invite you to familiarize yourself with step-by-step recipes for salting in a jar using brine, with salting lard with garlic and in onion skins.

Lard. Myths and misconceptions

Salted pork lard is a traditional Russian product, actively used not only in nutrition, but also in folk medicine. For centuries it has been fried, boiled, stewed, salted, smoked. Recently, food consumption has decreased due to the fair sex losing weight. Lard is not part of the diet, although, if you look at it, a few pieces a day will not do any harm. How is this product useful?

Myth No. 1. Lard contains only fat, there is nothing useful in it

Salo is perfectly absorbed without loading the liver. This is a source of natural biologically active substances, polyunsaturated and essential fatty acids. It contains trace elements, fat-soluble vitamins A, E, D and carotene.

Myth No. 2. Pork lard makes you fat

They get better not from the food itself, but from its quantity. Abuse of any product can be harmful. The optimal amount of salting for a normal diet is from 10 to 40 grams. in a day. For those who need a low-calorie diet, 10 grams is enough. in a day.

Lard is a source of many vitamins

Myth No. 3. Salted lard dramatically increases cholesterol

There is cholesterol in lard, but there is even less of it than in butter. The body “repairs” damaged vessel walls with cholesterol and uses it to create immune cells. In addition, there is more lecithin in lard than cholesterol, and this substance is indispensable for brain activity and for the prevention of atherosclerosis.

Myth No. 4. Lard should not be eaten with bread

It is these two products that are amazingly combined and digested, unlike a sandwich with meat. We are not talking about a bun, but about grain, rye, bran bread. For dietary nutrition, dishes such as cabbage or other vegetables stewed with lard are suitable.

Myth No. 5. The product contains no carbohydrates, which means it does not provide energy

It turns out that the body gets much more energy from fats than from carbohydrates. As doctors say, a piece of lard is equivalent in energy to a frying pan of stewed vegetables.

Salting lard in brine in jars

Among the variety of salting methods, three main groups can be distinguished: wet salting, using brine, dry salting, and preparing boiled lard. Each method differs in the shelf life of the resulting product and the difference in its taste properties. Jars with metal lids were often used in villages in preparation for winter. Lard in brine can be stored for a long time and is distinguished by its juiciness and delicate taste.

Before salting, lard is cut into small pieces

Attention! A piece of lard with spices, eaten in the morning on an empty stomach, is a natural choleretic agent. It will cleanse the liver of bile and start the digestion process.

Weight and quantity of products for “wet” pickling:

• To prepare a 3-liter jar you will need about 2 kg of lard.
• black peppercorns;
• bay leaf, garlic;
• non-iodized coarse salt, at the rate of 1 pack – per 5-6 liters. water. Or a glass of salt for 4-5 tbsp. water. 1 l. There is enough brine for about two 3-liter jars.

The lard is placed in a jar and filled with brine.

Step by step guide:

1. We start by cutting the lard into pieces. Culinary experts advise preparing the pieces in the form of a trapezoid to make them easier to put in jars.
2. Rub each block with ground garlic and black pepper. You can skip this step and immediately put layers of lard into jars, generously sprinkling each “floor” with spices.
3. Boil water with salt until it is completely dissolved. Cool the solution.
4. Pour the brine over the lard. If it is packed too tightly, you need to push the pieces away with a knife and let the water completely fill the jar.
5. Rolls up the workpieces with lids. This pickling can be stored in the basement for about six months. If there is not enough space for the jars, then after a while the jar can be opened and its contents transferred to the freezer. If desired, you can close the jar with a plastic lid and eat the finished, tasty product after 2-3 days.

Advice. If you are not sure whether the amount of salt is calculated correctly, then you can use one trick. Add a raw chicken egg to a saucepan with water. Pour salt and stir there, the water heats up slowly. As soon as the egg floats to the top, there is enough salt.

Quick dry salting with garlic

The most famous method of preparing lard is dry salting. The recipe may contain black, red pepper, thyme and other spices. Or you can just limit yourself to salt and garlic.

Advice. For a high-quality and delicious finished dish, a layer of meat in lard is completely unnecessary. The most useful part of lard is 2.5 cm under the skin; neither pesticides nor radionuclides accumulate in it. Helminth larvae do not live there either.

Products needed to prepare lard with garlic:

• 2 kg. lard 2-3 cm thick;
• 12-14 cloves of garlic;
• salt and other seasonings as desired.

Salting stages:

1. Rinse the lard lightly with water and dry with a towel. If you are sure of the source of origin of this product, then simply scrape the skin with a knife.
2. Cut the lard into layers. The size is your choice, it will depend on the capacity.
3. Chop the garlic or put it through a garlic press. Mix with any spices and salt.
4. Rub the prepared pieces on all sides (except the skin) so that the surface is completely covered with salt. There is no need to worry, lard will not take more salt than it needs.
5. You can put the tasty result in any container; you can press it down with pressure, but this is not necessary. After 2-3 days, the finished food can be stored in the freezer.

Some housewives advise not to rub the lard with garlic, but to pierce deep holes in it with a sharp knife and place the chopped garlic there. Another option for this recipe is to store it in jars rather than in the freezer. To do this, pieces of lard, grated with garlic, are placed in layers in cylinders, covered with salt and rolled up to prevent air from entering. This way the product does not turn yellow for a long time, which means it retains vitamin F.

How to salt delicious lard in onion skins

For connoisseurs of fine taste, lard salted in onion skins is perfect. To salt 1 portion of lard you will need 1 liter. water, a glass of salt, onion peels from 10 onions, garlic, pepper, laurel leaves.

1. Stir salt in a saucepan filled with water. Bring to a boil, add onion skins and cook for 5 minutes.
2. Add lard there and boil for another 10 minutes.
3. Remove from the oven, keep the lard in the solution for 15 minutes. Remove and leave to drain.
4. Rub with spices, wrap in film or foil and freeze.

Salting boiled lard is a guarantee of product softness

Lovers of very tender pulp should try such a proven recipe as salting boiled lard. When cooked, it becomes much softer; in addition, heat treatment will reduce the risk of helminth infection.

Advice. When purchasing, pierce the lard with a match. If it goes in easily, then the piece is soft. The flesh should be soft pink, the skin should be thin, without spots or bruises. If you doubt the softness of the purchased product, fill it with water for 12 hours before salting, it will become more tender.

The principle of cooking using heat treatment is quite simple:

1. Cut the lard into square or rectangular pieces.
2. Boil in brine with seasonings for about 3 hours.
3. Cool, pack in film or bags. After 2 days, put it in the freezer.

Interestingly, you can cook the product directly in jars. To do this, pieces of lard are thoroughly rubbed with garlic, salt, and pepper. Place tightly in glass jars. Place in a deep saucepan so that the water in it reaches the top bend of the jar. Using this method, you need to cook lard for 3 hours, periodically adding water to the pan. Then just close the lid.

With any salting option, a couple of pieces of an environmentally friendly, natural product with bran or Borodino bread replace and even surpass any sandwiches with sausage. Bon appetit and good health!

How to pickle lard - video

Homemade salted lard - photo

Procurement of products for long-term storage in our country is determined not only by climate, but also by mentality. Recipes were passed down from generation to generation. If we talk about preservation, the most accessible and simple method is salting food.

What kind of lard can be canned in a jar?

When choosing lard, pay attention to the following details:

• appearance of the seller: if you buy lard from a private person and its neatness and appearance do not inspire confidence in you, it is better not to take risks;
• absence of third-party odors: if storage and transportation conditions are violated, lard will instantly absorb the smell of the environment; the smell of urine does not disappear in any way, because it is the fat of an uncastrated boar;
• the freshness of the lard: it’s easy to determine, you need to pierce a piece of bacon with a match - if it goes in easily, then the lard will melt in your mouth, if it’s tight, it means there are a lot of veins, which means that chewing it will be unpleasant;
• lard thickness: 4 cm – ideal; 2.5 – 5 cm suitable; up to 2.5 cm and from 5 cm – not suitable for pickling, use in other dishes;
• color: must be white or light pink; gray or yellow color means the lard is old; bluish color or bruises indicate incorrect manufacturing technology;
• skin: it is better to take lard with skin, it tastes better; the color should be pink or yellow, the stubble should be completely removed; a thin skin indicates the softness of the lard, a thick skin indicates the opposite.
• meat streaks: there are none at all in bacon, or in small quantities; if there is a lot of meat in the lard, it is more like bacon;
• stamp: a good sign of the presence of a stamp, which means that sanitary and epidemiological inspection standards have been met.

Preparing to preserve lard in a jar

Lard processing

The selected piece should not be washed under running water. It is necessary to scrape off the top layer with a knife (from the skin too) and put the lard in cold water for a day, then it will become even more tender. After this, you need to dry it thoroughly with a towel or wet wipes and leave it for about an hour to dry.

Spices

The necessary ingredients are chosen solely to your taste. The main one is salt.

For the dry method of salting lard, only coarse rock salt is suitable! Fine salt eats into lard and it is very easy to over-salt it. You can simply shake off coarse salt if there is too much.

Other seasonings: garlic, cumin, coriander, bay leaf, red and black pepper, suneli hops - are intended to improve the taste. Added at your discretion. They are used in accordance with the method of salting lard: either the spice is rubbed into the lard, or mixed in water for brine.

Preparing jars

For high-quality preservation, the most important thing is sterilization of dishes. If you make a mistake here, all your other work will go down the drain. First you need to make sure that the dishes for preservation are intact, there should be no cracks or chips, then wash the jars and lids with soda and treat them with high temperature.

If the jars are small, you can simply fill a pan with water so that the lids and jars are covered. Place them there, boil and hold for 5 minutes. Remove with tongs.

For steaming, a wide pan is required. The water is boiling, and so are the lids. The pan is covered with a wire rack (for example, from the oven), and the jars are placed on it with the neck down. When condensation appears inside the jars, you need to carefully move them (without turning them over) onto a dry, clean, ironed cloth. Remove the lids with a fork/spoon and place the inside side down. If the jars themselves are not dry, you can wipe them with a clean, dry towel. The dishes can be used for preservation after this treatment within 2 days.

How to prepare lard in a jar for the winter

Dry salting

The lard is cut into small pieces of approximately the same size and rolled in salt and spices. Next, it needs to be compacted into a wide bowl, covered with a lid and placed under a press in the refrigerator for 3-4 days.

Then drain the juice, roll again in a mixture of salt and spices, transfer to prepared jars, cover with lids and store in the cellar or refrigerator. For long-term storage, such lard is wrapped in cotton cloth, then in polyethylene and stored in the freezer. Learn more about dry salting of lard.

Hot Ambassador

Add 4 teaspoons of salt, 1 teaspoon of sugar, and spices to taste to boiling water (volume 600 ml). Tamp the lard into a jar (loosely), pour boiling brine to cover the pieces completely. Cool and cover with a plastic lid. Keep refrigerated. Can be eaten after 2 days. Lard in brine can also be prepared according to.

Baked lard in a jar

One of the simplest recipes for preparing delicious lard, however, it is not suitable for long-term storage.

The lard needs to be cut into pieces that will fit into a liter glass jar. Each piece should be rolled in a mixture of salt, spices (necessarily ground black and red pepper, bay leaf) and finely grated garlic.

Transfer to a jar, cover with a metal canning lid (be sure to remove the rubber band first), and place in a cold oven. Then turn on the gas and cook the lard in the oven at a temperature of 180 degrees. at least 1 hour. Then turn off the gas and open the oven after 15-20 minutes. Transfer the lard to a plate and store in the refrigerator in a sealed container.

• Any lard (fresh, salted, smoked, etc.) is stored in the refrigerator or freezer, possibly in the cellar. It is important to divide it into pieces convenient for further use. Wrap these pieces in paper, fabric or polyethylene.
• If lard acquires an unpleasant odor during storage, you need to rinse it several times with cold water and add a solution at the rate of 200 g of salt per 1 liter of water. Leave for several hours, and the lard will again acquire a pleasant smell.

Lard is a popular and easy-to-prepare product. It will be appropriate for any feast. Allows you to organize a quick snack so as not to wait for the main course.

Many housewives' homemade preparations are not limited to pickles, compotes and jams. For example, you can salt lard in a jar, and we will now tell you the most delicious recipes. This appetizer will add variety to any table, even a modest one.

How to deliciously pickle lard in a jar?

Ingredients:

• salt – 300 g;
• - 2 pcs.;
• raw lard – 1 kg.

Preparation

First, we prepare a three-liter jar: wash it, sterilize it and wipe it dry with a towel. We process the lard, rinse it and cut it into small pieces of the same size. Mix salt with ground pepper and add finely chopped dry bay leaf. Now rub the pieces of lard with the aromatic mixture, and pour the rest into the bottom of the prepared jar. We lay out the layers of meat product tightly next to each other in layers, additionally sprinkling each level with fine salt. When the lard fills the entire jar, add another small layer of salt on top and tightly close the container with a lid. If you want to preserve the product longer, it is best to roll the product. That's all, delicious lard in a jar, ready to eat in a few days.

Recipe for delicious lard in brine in a jar

Lard salted in this way can be stored for a long time by wrapping it tightly in a paper bag and placing it in the freezer. At the same time, it is quite easy to cut with a sharp knife and fills the kitchen with a delicious, unique aroma! See for yourself!

Ingredients:

• garlic – 3 heads;
• peppercorns – 15 pcs.;
• water – 1 l;
• non-iodized salt – 5 tbsp. spoon;
• lard – 1 kg.

Preparation

We wash the three-liter jar in advance, sterilize it and prepare the lid. In a small saucepan, boil water for the brine, and then cool it until warm. We peel the garlic, chop it finely, and grind the black peppercorns in a blender or coffee grinder. Now mix the spices with filtered cooled water and add non-iodized salt. Rinse the lard, blot it with a towel and cut it into small elongated slices. We lay out the pieces in layers, closer to each other, until the entire jar is completely filled. Then carefully pour in the cold brine, cover the container with a lid and put it in the refrigerator for 3 days. After time, delicious lard in brine in a jar is ready to eat! If you have prepared a lot of salted lard, then simply remove it from the jar, blot each piece with a napkin and, putting it in a bag, put it in the freezer for storage.

The most delicious recipe for boiled lard in a jar

Ingredients:

• raw lard with a layer of meat – 1 kg;
• garlic - to taste;
• coarse sea salt;
• ground black pepper - to taste;
• dry bay leaf – 2 pcs.;
• - optional.

Preparation

We wash the lard with layers, blot it with a towel and cut it into thin layers. We peel the garlic, chop it into slices and stuff it with lard, making small cuts with a knife. From coarse sea salt, ground black pepper, pieces of bay leaf and cumin, prepare a fragrant dry mixture. Generously roll the lard in this mass of spices and put it in a pre-sterilized jar, as close to each other as possible. Now put the container in a deep pan and fill the dish with cold water up to the shoulders. We keep the most delicious lard in a jar in a water bath for about 1 hour, and then carefully remove the pieces and let them cool. Wrap the lard individually in parchment and put it in the freezer for storage. This lard tastes like a smoked delicacy and is very easy to cut into slices when frozen.

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

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

Classic recipe

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

Method for salting lard in brine in a jar:

1. Dissolve salt in boiling water, let the brine boil a little and leave to cool;
2. Cut the product intended for pickling into pieces that will easily fit into the neck of a three-liter jar, grate with garlic and put in a bottle, pressing lightly and sprinkling with spices;
3. Pour the cooled marinade over everything, cover with a towel and leave alone away from direct sunlight for 2 days;
4. Dry the salted lard with a paper towel, wrap in parchment (foil or cling film) and store in the freezer.

Salting lard in brine with garlic in a jar

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

To salt lard in brine with garlic you will need:

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

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

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

Algorithm of actions:

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

Salting in hot brine

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

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

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

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

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

Salting sequence:

Recipe for salted lard in Ukrainian

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

For this pickling in Ukrainian you will need:

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

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

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

Progress:

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

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

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

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

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

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

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

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