How to make lard is poured with boiling water. Salted lard in brine in a cold and hot way - two recipes for salting lard in a "wet" way

You can, of course, buy salted lard in a store or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different manufacturers and make a good choice. They will also share with you homemade recipes for this product. Immediately, let us bring it up to date: in Ukraine, there is lard and sponder. The first is a solid piece of pork fat. Greaves are drowned from it or thinly cut into rye bread, and zavivans are also made - a meat dish. Sponder can be described as: flaky lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, pork belly. Sponder is also salted and smoked. But this is an independent snack. Good bacon with scrambled eggs and bigos. You can also salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

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

Methods for salting bacon. A few secrets

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

Sponder in onion skins

Cut approximately a kilogram of the podcherevka (bacon) into four equal parts, together with the skin. Boil a liter of water in a wide saucepan. Pour in a glass of salt and stir until the crystals are completely dissolved. We need husks from five kilograms of onions. Put half of it in a saucepan. Place four pieces of bacon on top. Between them, we also layer the husk. Onion clothing should be on top. Add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. Let's clean the sponder from the husk. Clean the head of garlic. Cut the cloves coarsely. Lash the pieces of sponder with garlic and rub with black pepper. In principle, the onion peel method is complete. The final touch remains. Let's unfold the cling film. With each piece of veneer, put next to each bay leaf and two cloves with allspice. Wrap it up and leave it in the refrigerator for a day.

Aromatic lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on the spices. You can salt lard in a hot way without seasoning. But then it is used exclusively for cracklings. And if we want to get a tasty and aromatic bacon, 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 leaves (rub in the palms as small as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch at a time. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of bacon into large pieces. Put 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 that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in plastic wrap and put in the freezer for a day.

The fastest way to hot salting lard

Sometimes it's so unbearable to try a product! Or friends came to visit. And what could be better with vodka, but a thin, slightly pink slice of bacon, laid on the edge of rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then in half an hour you can start the feast. Let's prepare a clean jar with a lid, put a kettle on the fire. While the water is boiling, cut two hundred grams of lard into thin slices. In a separate bowl, mix three large tablespoons of salt, one teaspoonful of peppercorns, four finely chopped garlic cloves, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the bacon in a jar, alternating it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the lard. We seal the jar with a plastic lid. When the liquid has cooled down, the salting of lard in brine at home is complete. But the product will be tastier if you keep it in the freezer for at least ten minutes.

In a multicooker

You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion skins is also suitable for cooking in a multicooker. Cut a kilogram of brisket so that the bacon fits in the bowl. Rinse two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in our palms. Top up with the remaining husk. Boil a liter of water in a saucepan. Dissolve two hundred grams of salt and two tablespoons of sugar in it. Pour lard with onion skins with boiling water. Cover with a lid and set the "Quenching" mode for one hour. After the end of the program, let the lard marinate in brine overnight. After that, we take out the pieces of the sponder, rub it with garlic and spices passed through a press. We wrap it in cling film and put it in the refrigerator.

With mustard and onion skins

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

Hot salting lard in adjika

From five kilograms of product, you must first cut the skin. Dip the bacon in boiling water and boil for about fifteen minutes, until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Cut the bacon into large pieces. Rub them generously with spices. Don't be afraid to oversalt or spicy. Lard absorbs as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. We'll stuff them with bars of bacon. In a bowl, mix four tablespoons of mustard with seeds and two spoons of adjika. Coat pieces of bacon with this mass. Put the bars in containers very tightly. In between, you can add lingonberries or cranberries. We will securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Aromatic garlic snack

This recipe suggests cutting the product into small pieces. Put them in a saucepan and fill with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then cook for another five minutes over low heat. We remove the vessel from the stove. Add five heaped tablespoons of salt. Stir well until completely dissolved. We leave it like this for twelve hours. This way the fat cooked in brine (hot) will make it soft and suitable for all teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Chop five cloves of garlic and grind with a mixture of spices. You can use the ready-made composition of seasonings "For salting bacon", but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaves, black and red peppers are present in the mixture. The seasonings will get a little damp from rubbing with the garlic. With this mixture, you need to coat each piece. After that, we put the bacon in a tight-fitting container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

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

Another express method

Hot salting of bacon in a bag allows you to get a delicious snack already a day after cooking. To do this, we need a dense, air-tight plastic bag. Cut the bacon into small cubes. We rub each one with spices (ground black pepper and chopped bay leaves are required). Boil a liter of water. Let's dissolve a glass of salt in it. Stir until completely dissolved. You can add a little clove. Pour hot, but not boiling brine into the bag. We tie it with an elastic band and leave to cool. When the liquid reaches room temperature, put the bag in the refrigerator.

Since ancient times, lard has been a product of the poor, because its price has always been low, but at a low cost it contains a lot of calories and, having eaten a couple of pieces of this product, you can be full for 4-5 hours. This product is known for its beneficial properties and positive effects on the human body.

But not many people know that it can not only be eaten raw, but also deliciously salted in different ways. Today we will consider hot salting of bacon in brine.

The hot method of salting is convenient because the product is ready in a few hours and there is absolutely no need to wait several days before you can eat it.

How to choose a product?

Lard is the fatty tissue of an animal. Many people refuse to eat this product, arguing that they will not eat fat. And of course, they are right that it is fat, but they are wrong that they refuse to eat it. This fat layer contains many useful amino acids and vitamins that help to remove harmful substances from the body.

1. There should be a thick skin (up to 2.5 cm). The skin should be light brown in color, without damage;
2. The structure of the fat layer must be dense and elastic;
3. The best test is a knife stab. If the product is fresh and of high quality, then the knife will enter gently, with slight resistance;
4. It is better to buy pork fat from the female half of the pigs, boar fat is not too suitable for salt;
5. The color should be white, without yellowishness;
6. There is lard with a layer of meat and during salting it becomes too hard and tough, so it is better to cook or smoke it.

Of course, the lard should be clean, not frozen and smell good. Do not forget that the salt will immediately reveal all the shortcomings of the product, so it is better to attend to it right away and buy a high-quality product that must be salted immediately after purchase.

Hot salting

Classic version

In this recipe, lard is first boiled and then infused in spices. This hot salting of lard in brine allows you to end up with a delicious spicy product.

1. Boil water with salt. Stir until the salt is completely dissolved;
2. Add bay leaves;
3. Rinse the product, peel the skin slightly and cut into convenient pieces;
4. It is best to salt pieces of 10 cm in length;
5. Place the product in the brine and let it brew for 12 hours;
6. Bring the brine to a boil with the bacon again;
7. Boil for 5-10 minutes;
8. Cool the brine and then take out the bacon and rub it with a mixture of spices: mix the garlic powder with the mixture of peppers;
9. Can be eaten immediately or stored in a plastic container in the refrigerator.

Onion ambassador

Onion skins not only impart a pleasant aroma, but also a golden color. The finished product resembles smoked meat.

• husk - from 10 onions;
• fat - 2 kg;
• water - 2 l;
• salt - 3 tbsp. l;
• garlic - 1 head;
• ground black pepper - 3 tsp.

Required time: 12 hours.

Calories: 815.

1. Put the husk in an enamel pan;
2. Pour in water and add salt;
3. Boil the brine;
4. Rinse the bacon, peel the skin and cut into convenient pieces;
5. Put it in brine and boil for 15 minutes;
6. Turn off the heat and leave the bacon in the brine for 12 hours;
7. After the time has passed - drain the brine;
8. Peel the garlic and pass all the slices through a press;
9. Mix the garlic mixture with black pepper;
10. Rub the pork fat with a spicy mixture;
11. After that, you can already eat it, but it will become much tastier in a day or two, when the spices are absorbed.

Garlic Ambassador

This method involves a quick salt, and the garlic adds a pleasant pungency. Men are very fond of this option for salting lard in brine in a hot way, so you should definitely try it in order to please your companion.

Products:

• rock salt - 110 gr;
• lard - 1kg;
• garlic - 1 head;
• water - 950 ml;
• spices to taste.

Time spent: 24 hours.

Calories: 815 calories.

Hot salted lard in a slow cooker

This recipe for hot salting lard in brine involves the use of a multicooker. The result is a spicy lard that tastes smoked.

Products:

• fat - 1 kg;
• lavrushka - 5 pcs.;
• salt - 200 gr;
• water - 1 l;
• sugar - 2 tbsp. l;
• onion peel - 200 gr;
• ground pepper - 2 tsp;
• garlic to taste.

Required time: 11 hours.

Calories: 815.

1. Rinse the onion husks well with running water;
2. Put in a slow cooker in layers: half of the husk, bacon, lavrushka, the remaining husk;
3. Boil water and dissolve salt and sugar in it;
4. Pour the boiling brine into a multicooker and close the lid;
5. Cook on the "Stew" program for 60 minutes;
6. After the end of extinguishing, turn off the device, but leave the whole mass inside for another 10 hours;
7. Chop the garlic and mix with ground pepper;
8. Roll the prepared lard in a mixture of spices.

Many housewives use time-tested recipes for salting lard. And they also recommend:

1. In any recipe for salt, garlic must be used - it gives the finished product not only a special taste, but also a pleasant aroma, and also contributes to the long-term storage of the product;
2. Cloves, cumin, star anise and cardamom are perfect spices. You can use ready-made seasonings, but then the taste will not be so rich;
3. The finished dish cannot be kept in the sun - it will turn yellow;
4. Do not be afraid to overdo it with salt or spices - this unique product absorbs as many spices as necessary;
5. In order for the product to have a pleasant smoky aroma, it is worth singing the greasy skin before salting;
6. So that the salted fat is not solid, it should be soaked in water at room temperature before salting;
7. The hot salted product can be stored without removing it from the brine, so it will be soft and spicy, but it can only be stored for 1-2 months.

Salting lard in brine with the hot method is quite simple, the main thing is to use spices and follow the recipe. It is impossible to spoil this product, so even the hostess, who is in the kitchen for the first day, can handle it. But salty, fragrant bacon will be able to delight the whole family, especially its male part, for a long time.

How to store salted lard

Salted lard has a much longer shelf life than fresh lard, so it is always worth pre-salting this product before long-term storage. The finished meal can be stored in the freezer or refrigerator in:

• plastic containers;
• glass jars;
• wooden boxes;
• parchment paper;
• plastic bags.

It is best to put lard under a press, then it will gradually add salt and become more tasty. In the freezer, the finished dish can be stored for up to one year, and in the refrigerator or cellar for up to six months. One has only to choose high-quality ingredients before hot salting lard.

Salting bacon "wet" can be done in two ways: cold and hot. When salted cold, it is kept in brine at room temperature. If hot salting of bacon is used, then it will have to be boiled in water with salt.

Both methods of salting are quite easy to perform and the finished product is very tasty.

Cut the bacon into medium-sized pieces and place in a 3-liter jar. Shift the pieces with a laurel leaf (4 pieces), black pepper (8 peas), garlic (5 cloves).

Do not fill the jar tightly - too tight packing will lead to poor salting and the fat may "suffocate". For a guideline, keep in mind: with the free arrangement of pieces of bacon, no more than two kilograms will fit in the jar.

Pour lard with brine at room temperature, which you boil from five glasses of filtered water and one glass of coarse table salt.

Cover the jars of lard in brine with lids, but do not roll up tightly.

Keep the piece on the kitchen table for seven days - room temperature is required for salting bacon in this way. After a week, you can rearrange the salted lard in the refrigerator.

Method two - hot salting of bacon in brine according to the recipe "Spicy bacon in onion skins".

Pour water (1 liter and 750 ml) into a saucepan. Add one glass of coarse salt and a large handful of dry onion skins.

Put the saucepan on the stove and let the onion brine simmer for five minutes - during this time all the salt will dissolve and the brine will turn brown in color. It will also acquire a light onion aroma.

Dip a piece of bacon in a boiling brine and cook it for 10 to 20 minutes - the time depends on the density of the product. The harder the lard, the longer you cook it.

After the agreed time, turn off the stove and leave the bacon in the water overnight.

In the morning, remove the cooled and salted bacon from the onion brine and blot with a napkin.

Wrap the boiled bacon in spices in parchment or canvas and put in the freezer.

Choosing one of the proposed methods of "wet" salting, you will get a very delicate and tasty product.

Cold or hot salting of bacon in brine makes it so that it literally melts in your mouth. Such salted lard is stored in the cold for a long time and does not lose, at the same time, its taste.

Fried potatoes, vegetable salad and bacon - what could be tastier? But choosing a good tasty bacon is not always possible. To be sure of the quality of the product, it is better to cook it yourself. So, hot salting lard in brine.

Why do many housewives prefer the hot method of salting lard? Probably because this is the easiest method for preparing a delicious snack. Plus, the whole process doesn't take much of your time. The recipe indicates the amount of salt that must be added per 1 kg of lard. You can adjust it depending on the weight of the product. It is advisable to buy a ready-made seasoning intended for salting bacon, but it can be safely replaced with other spices. So, coriander, bay leaves, red and black peppers will be an ideal combination of taste.

Composition:

• 1 kg of fresh lard;
• 5 tbsp. l. table salt;
• 3-4 garlic cloves;
• seasoning mixture.

Preparation:

Hot salting lard in brine in a jar will allow you to quickly prepare a versatile snack that will appeal to any gourmet. The main thing is to choose good fresh lard with a layer of meat.

Composition:

• 1 kg of fresh lard;
• 1 liter of purified water;
• 100 g table salt;
• 3-4 garlic cloves;
• 10 black peppercorns;
• 3-4 bay leaves;
• a mixture of spices.

Preparation:

Hot salting of lard at home can be done not only with the help of brine. We offer you an unusual recipe for preparing an exquisite snack in the oven. Believe me, even the most fastidious gourmets will appreciate this dish. Just choose lard with a good layer of meat.

Composition:

• 1 kg of fresh lard;
• 100 g table salt;
• 3-4 garlic cloves;
• ground black pepper.

Preparation:

Salted lard is a fragrant and gourmet appetizer that can be served both for a festive and everyday table. There are many ways to pickle lard at home. So, it turns out very tasty and beautiful in onion skins. We hope you find our recipes useful. Cook with pleasure and bon appetit!

Step 1: prepare the bacon.

For this dish, fresh, not previously frozen lard is suitable, preferably without layers of meat, for example, from the neck with a thickness of 5 to 6 centimeters. We bring the selected piece home and thoroughly rinse it under trickles of cold running water, at the same time scraping off a rather thick layer of dirt from the skin with a metal kitchen brush. Then we dry the pork product with paper kitchen towels, put it on a cutting board and divide it into small pieces with an approximate length of 12-15 centimeters and a width of 5-6 centimeters, although a little less or more can be used.

Step 2: prepare the brine products.

Now remove the top brown husk from the onions. We collect a whole meal, send it in a colander, rinse it thoroughly and leave it in the sink for a few minutes so that there is excess moisture in the glass. Then we put all the other necessary ingredients for the brine on the countertop and move on.

Step 3: cook and insist lard in brine.

Put the onion peel in a deep saucepan, send salt, laurel leaf, red hot pepper pod and two types of peas: black and allspice. Fill everything with purified water, put on medium heat and after boiling, boil the saline solution for two to three minutes. Then we dip the prepared pieces of bacon into a strongly bubbling brine, so that they are completely covered with liquid, and cook for 10 minutes... Then, using a kitchen towel, move the pan to the countertop and cool down its contents to room temperature... After that, without removing the bacon from the brine, cover it with a lid and put in the refrigerator for one day.

Step 4: prepare the garlic-spice mixture for the lard.

After 24 hours, take the bacon out of the pan, put it in a colander and leave it in the sink for 15–20 minutes to drain the excess brine. Important: no need to dip with towels, this is superfluous! Meanwhile, peel the garlic cloves and pass them through a special press into a small bowl, add the spice mixture there and mix everything with a tablespoon until a homogeneous slightly viscous gruel.

Step 5: bring the hot salting lard to full readiness.

Then we move the bacon onto a cutting board and rub each piece on all sides with a spicy garlic mixture. We tighten the almost finished snack with plastic cling film or send it into a bag or container and put in the refrigerator for another 24 hours, a then we keep in the freezer for about 3-4 hours, after which you can start tasting.

Step 6: serve hot salted bacon.

Hot salting of lard is good in that the lard absorbs just as much salt as it should, and it tastes like smoked, although it is not. After the second infusion, a piece of aromatic pork product is transferred to a cutting board, chopped across with a very sharp knife into thin slices, put them on a small plate and served as a snack along with the first or second hot dishes. Of course, everyone knows that lard is pleasant to eat with anything, for example, potatoes boiled in their uniforms, soup, porridge or just bread, so cook and enjoy!
Bon Appetit!

It is better to store such lard in the freezer;

The spice mixture can be prepared independently, it consists of such spices as black pepper, allspice, coriander, ground laurel leaf, red hot pepper, paprika, fenugreek and salt;

Why is it better to buy lard without layers of meat? This type of product is more sinewy. Meat is not always boiled, especially if it comes with cartilage. But if suddenly there are no options, you can use such lard, just boil it a little longer, about 15 minutes.