Lard in cold brine is the tastiest. Lard in brine - the most delicious recipe in onion skins

24.08.2019 Grill menu

Salted bacon with garlic, and a crust of black bread ... mmm ... You can't find the best snack under a glass of cold vodka ...

There are many recipes for salting lard. Each of them is good in its own way. But the main secret of delicious salted lard lies in the lard itself. Yes, it is important for salting to choose the right bacon with a soft and thin skin, without any foreign smell. Plates from the back or sides of the pig are best suited. The fat should be about 3-5 cm thick (up to 10 cm for amateurs). Thin veins with meat are allowed. Today we will salt lard in brine. The recipe is simple and, in my opinion, one of the most successful.

Pork lard - 2 kg;
garlic - 1 head;
salt - 1 glass;
water - 5 glasses;
Bay leaf- 4-5 pcs.;
peppercorns to taste.

First of all, let's prepare the brine. Pour five glasses of water into a saucepan, pour one glass of salt and bring to a boil. The proportions are time-tested, so don't hesitate. You can also make preparations of lard and for future use, then the amount of brine is increased in proportion to the amount of lard. Cool the prepared lard brine to room temperature.

While the brine is cooling down, prepare the bacon. Cut into pieces as wide as a matchbox. Such pieces are easy to put in a 3-liter jar, and then get them out of there.

Chop the garlic with a knife and generously rub pieces of bacon on all sides.

We put the bacon in the jar not very tightly so that it does not fade. Do not forget to add bay leaves and peppercorns between the pieces. Pour lard with cold brine.

Cover the jar with a towel and leave the lard to salt at room temperature for at least 4 days, for a maximum of 6 days. It depends on the thickness of the fat.

After the required time, we get the bacon from the brine. We put it in bags and in the freezer. In this form, lard can be stored for as long as you like. But I think such delicious salted bacon will hardly last longer than a month ...

Delicious, well-salted lard on black bread, with pickled cucumber and garlic - this is a classic set of hearty snacks and a traditional snack with a glass of spirits. If you love and respect this truly "folk" food, you just need to know how to salt lard at home. Moreover, you don't need any special skills for this. The main thing is to purchase high-quality raw materials, and with the help of our advice, an excellent result is guaranteed even for an inexperienced housewife.

The classic recipe for salting lard in Ukrainian

Ukrainian lard is still considered exemplary. This is largely due to the diet of pigs - it is customary to grow them on grain feed, so the taste of meat and lard is significantly different for the better. It is also important to know the correct recipe for how to salt lard in Ukrainian so that it comes out soft and fragrant.

Cooking method:

rinse one kg of fresh bacon with water and scrape the skin thoroughly with a knife;
cut into large cubes;
prepare brine (salt brine) - pour 3 tablespoons of salt, 1 teaspoon of ground black pepper into a wide saucepan, put 5 - 6 allspice peas, 5 cloves of garlic and lavrushka. Fill in cold water and stir until the salt is completely dissolved;
Put the bacon in the brine and press down on top with oppression so that it is completely immersed in the water;
this is the end of your mission - you just need to leave the dishes of the day for five days in a cool place, tightly covered with a lid;
after the bacon is completely salted, pour out the brine and dry each piece with a paper towel;
the product is already completely ready for use, but it is recommended to eat it after cooling in the refrigerator or in the freezer.

Advice! Never use sea salt or iodized salt for salting. To get a well-salted piece of bacon, only the classic stone bacon, or extra without additives, is suitable.

Those who avoid eating lard because they think it is a very high-calorie product, simply do not know anything about it. Pork fat is able to increase 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 the use of 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 categorized as “simple and quick”. 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 bacon in brine in a jar:

Dissolve salt in boiling water, let the brine boil a little and leave to cool;
Cut the product intended for salting into pieces that will easily pass into the neck of a three-liter jar, rub with garlic and put in a bottle, lightly pressing down and sprinkling with spices;
Pour everything with cooled marinade, cover with a towel and leave alone away from direct sunlight for 2 days;
Salted bacon, dry with a paper towel, wrap with 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 the classic black peppercorns and bay leaves to star anise. But without garlic, it will not have that mouth-watering aroma and piquancy. Therefore, you can take only one garlic for salting from spices and as a result you get a soft and fragrant bacon.

For salting bacon in brine with garlic you will need:

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

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

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

Algorithm of actions:

Since the brine is used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
While the brine is cooling down, prepare the bacon. It needs to be cut into medium pieces and rubbed well with garlic on all sides;
Then put the prepared pieces of the pork product in the jar, pouring the layers of the remaining chopped garlic over them;
Pour the contents of the container with cooled brine and send to a dark, cool 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 plus of this method is that the fat is salted out much faster.

To salt 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 a layer;
2000 ml of drinking water;
150 g of coarse table or sea salt;
15 g dry mustard;
10 g of red ground pepper;
30 g garlic;
15-17 peas of black pepper;
7-8 peas of allspice;
5-6 carnation buds.

The preparation of the main ingredient and the preparation of the brine will take no more than 20 minutes, and the ready-made salted lard can be tasted in 2-3 days.

Fat filled with hot brine loses part of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.

Salting sequence:

Salted lard recipe in Ukrainian

Lard is considered a Ukrainian national delicacy. In Ukraine, as soon as it is not cooked: with onion skins, and with honey, and even in chocolate. Each Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes for this delicacy will be enough for a whole cookbook. Below is one of them.

For this pickling in Ukrainian you will need:

1000 g lard with a layer;
1000 ml of drinking purified water;
200 g of coarse sea or table salt;
60 grams (about 10 medium cloves) garlic
6 peas of allspice;
6 peas of black pepper;
3 laurel leaves;
15 g dried (or 30 g fresh) greens;
1 star anise star;
some black pepper to taste.

The total salting time 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 be in the range from 724 to 816 kilocalories.

Progress:

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

You need to be very careful about the choice of pork fat for salting, so that unscrupulous sellers do not slip boar fat, an old or sick animal. A good product has a delicate pink shade that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worth refraining from purchasing a gray-yellowish bacon with an unpleasant specific odor, on the skin of which there is no mark indicating the certification of the product.

Lard from the back and sides is perfect for salting, but it is better to refuse fat from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.

After buying lard, you should not store it together with other products that have a specific smell, since it can absorb extraneous 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 it large seafood or cookery. Salt will not only help to preserve all the nutrients, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your liking, 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 if you put the bacon in the refrigerator under pressure. You need to be careful about storing salted pork fat. In addition to the temperature regime, light should also be maintained, since under the influence of sunlight, the product will very quickly age and turn yellow.

To make this picture come true, you need to buy the right bacon or salt it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will surely find it.

The easiest way is, let's say, “grandmother's”. According to the "grandmother's recommendations", for salting 15 kg of lard, 1 kg of salt is needed (that's what quantities were salted before!). Just remember that it is suitable for lard without layers of meat.

The easiest recipe for salting lard at home

Cut lard with skin into long cubes. Make transverse incisions every 8-10 cm. Rub the bacon on all sides with salt. Place tightly so that there are no voids in an enamel bowl. Sprinkle with salt again. Place a wooden circle on top, and a load on it.

This amount of fat requires periodic shifting of the bottom row up, and the top, respectively, down. This should be done every 5 days.

After 20 days, the bacon is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For longer storage, put on bags - in the freezer.

How to salt lard with spices at home

Having slightly improved the "grandmother's recipe", namely by adding spices, we will get the most delicate and delicious bacon to the table. This method is good for lard with a layer.

Ingredients for salting lard:

bacon - 2 kg
salt - 150 grams
black and red pepper - to your taste
garlic - 1 head

Making salty homemade lard

Cut the meat into 4-5 cm wide cubes.

Make cross-cuts on it.

Combine black and red peppers in a bowl.

Pour all the salt into the container.

Putting the bacon in this container, rub it well with salt on all sides. Sprinkle with pepper mixture on top.

Sprinkle with pepper mixture on top.

Place slices of peeled garlic in the cuts.

Put the bacon in a plastic bag, pour the rest of the salt here.

Place the bag in the refrigerator. Salt will be salted in 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:

To store lard, peel off or rinse off excess salt, wrap in a cloth, and then in a bag and in the freezer.

ON A NOTE

The main thing in the salting process is to choose the right lard. It should be soft, with a soft skin (it is desirable that it be tarred with straw, which, of course, is a rarity these days). Do not take thin lard, good - from 6 centimeters and more.

Although ... both the method of salting and the choice of lard, or rather the part of the carcass from which it is cut, is different for everyone. Someone likes it clean, without meat, someone thinner, someone thick and without meat.

The salting process is simple, and most importantly, the lard does not spoil with salt. It will take as much as you need. And this "need" is just right for our taste.

Spices... Here, too, everyone has their own favorites and the most used ones: from just salt to finely chopped greens. Garlic is also used for taste, not everyone likes it.

In general, all salting methods can be divided into dry and in brine. Above was the recipe for dry salting.

How to salt lard at home in brine

One of the recipes when lard (and the skin) turns out to be very soft and aromatic. By varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

bacon - 2 kg
salt - 1 glass
water - 1 liter
garlic - 4-6 cloves
bay leaf - 10-20 pieces
ground black pepper - to your taste

How to make homemade lard in brine

Cut the bacon into small (about 5x10) pieces. Purée the garlic in a mortar or press.

In a saucepan, dissolve the salt in room temperature water. Place the bay leaf. Bring water to a boil. Cool the brine.

Pepper pieces of bacon to taste. Brush with garlic. Place them in a container and fill with brine. Put a lid (plate) on top and bend.

Refrigerate the lard for six hours.

After this time, the bacon is ready for use. Store it in the freezer after placing it in a bag.

About the benefits of lard and vodka

Salting bacon is one of the old methods of preserving its surplus. But this goal was relevant once, in the days of natural peasant farms. Today, lard is salted not so much to preserve it as to get a tasty product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means solid "bad" cholesterol, what can be the use here ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefits from salted lard.

1 Homemade bacon makes healthy arachidonic acid(Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value... The calorie content of salted homemade lard is 770 Kcal. This is the so-called "good", "long" calorie content, valuable for nutrition, for example, tourists, athletes, people engaged in manual labor. A couple of lard sandwiches are a great energy snack if you can't have a full lunch.

Lard saturates especially well if consumed with a glass of vodka... Alcohol breaks down fats into water and "clean" energy, that is, carbohydrates, turning pork fat into a super nutritious food that satisfies the need for food for a long time.

And this is not all the benefits that can be extracted from lard.

As for the taste of homemade salted lard, they don't talk about it. They try it.

Few housewives know how to properly salt lard at home. And in vain: salted bacon is a product that is not only tasty and satisfying, but also very useful for the human body. Although earlier this benefit was often questioned.

Now scientists have proved that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But just don't overdo it. Excessive use of absolutely any product, even the most useful, of course, can do harm.

Today we will show you how to choose a high-quality salting lard correctly. And cook it deliciously at home with and without spices. You will find out that salting lard at home is not difficult.

With our recipes, you can quickly and tasty cook a traditional Ukrainian dish. For starters, keep in mind that homemade salted lard has different tastes. And they depend on a huge number of factors:

choice of salting option;
selection of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What needs to be done is to choose the right product for pickling.
How to choose a product, some useful tips.
1. The optimal size of a piece of bacon for salting is from four to six centimeters in thickness. Remember, the thicker the product, the stiffer and older it will be.
2. Pay attention to the color of the bacon intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale, or was stored in the wrong conditions.
3. The skin should cut well, have a light orange color and be free of bristle residues. When it is easily and effortlessly separated from the main piece, then the product is of good quality.
4. Smell: cut a piece. Fresh product does not have a specific smell, either outside or inside.

How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product was enjoyed by many nations. Most likely, for the first time it was salted and taken with them on a long campaign by the soldiers of Rome.

In warm climates, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to prepare various hearty dishes from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home. Business success depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a trusted place. Frozen bacon is not very tasty.

The thickness of the piece is a matter of personal preference, but pieces thinner than three to four cm should not be salted.

For dry salting you will need:

pork fat 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, always large -100 g
fresh garlic - 4-5 cloves.

How to dry salt pork lard at home - a step-by-step recipe with a photo:

If there is no heavy dirt on the piece intended for salting, you do not need to wash it. It is enough to clean the soiled places with a knife.

Separately combine salt and pepper and stir.

Cut the pork fat into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the chopped pieces in the resulting mixture on all sides.

Place it in a clean container and mix with chopped garlic. If the salt and pepper remain, then add the mixture on top.

Place the container in the refrigerator on the lower shelf.

After a week, salted pork fat with pepper and garlic is ready. A piece of black bread with salty flavored lard tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what is needed for this.

Attention! To make the bacon well and quickly salted, choose thin slices (up to 5 cm in thickness). If you salt a thick piece, then cut it into several smaller pieces.

Cold salting of bacon in brine in a jar

This type of salting is considered classic and the salting period is 3-4 days.

lard in quantity per one three-liter jar, if packed tightly in pieces;
jar (3 liters);
water - 1 liter;
garlic - 4-5 cloves;
allspice and black pepper (can be ground, can be peas);
salt - 6 tablespoons;
lavrusha - 3 leaves;
pinch spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - a recipe with a photo step by step:

On a note! The spice mix can be purchased at the store. Seasoning "For salting" is perfect.

Pour water into a saucepan (it is better to take a saucepan), add salt and mix thoroughly. We put the brine on fire and stir until the salt crystals are completely dissolved in water.

Spices (coriander, peas, pepper) crush a little with a spoon. If loose spices are taken, then, accordingly, they do not need to be pressed. Add all the spices to the boiling brine, except for garlic, mix and immediately turn off.

Peel the garlic cloves, cut in half lengthwise. If you took large slices, then into several longitudinal parts. Crush slightly with a spoon. Add garlic to the cooled brine, mix.

We take a jar, put pieces of bacon cut longitudinally into it.

Attention! Lard should be packed tightly in a pickling jar. Simultaneously so that later there was an opportunity, if necessary, to get one or two pieces.

Pour bacon in a jar with completely cooled brine, along with spices, spices and bay leaves that have settled to the bottom.
Shake the jar, leave it in the room for 2 hours without closing the lid.

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We close the salted lard in brine with a lid, send it to the refrigerator for 5-7 days. The longer the jar of lard will stand and salted, the correspondingly saltier it will be.

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in the refrigerator.

If you do not like eating wet, only lard taken out of the brine, you can do the following:

get it out of the jar, put it on a paper towel;
after drying, sprinkle a little with any spices you like (just a little). Wrap in plastic wrap and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out to be incredibly fragrant, strong in consistency, tasty. Salted in this way quickly: just 1 day and the dish is completely ready.

For cooking, take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 laurel leaves;
9 black peppercorns;
4-6 peas of allspice;
onion peel (50 grams is enough).

Step-by-step recipe for salted lard in onion peels:

Take a saucepan, 3-5 liters will be enough. Put the dry husk, previously removed from the onions and washed under water, on the bottom of the pan. Put pieces of bacon on top of the husk. Salt the product on top, sprinkle with pepper, put bay leaves and chopped garlic.

Attention! For hot salting of aromatic lard, we recommend mashing it a little with a knife or spoon before adding garlic to it.

Pour the contents of the pan with water, put it on to heat.

On a note! Lard in the water will float to prevent this from happening, we recommend covering it with a plate on top.

When the brine in a saucepan on the stove boils, wait 10 minutes and reduce heat to very low. Leave in hot brine for another 15-20 minutes, and then remove from the stove and leave to infuse in any cool place for a day.

After the specified time, homemade lard in onion brine will be ready. The product will remain to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salted lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For salting, you must prepare the following products:

0.5 kilograms of fresh lard;
any spices to your taste (you can purchase the seasoning "For salting bacon" or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water - 1.2 liters;
salt - 3 tablespoons with a small slide.

How to hot salt lard with spices with garlic and spices at home:

We put water on the fire, bring it to a boil, turn it off and completely let it cool down to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. We crush peppercorns and other spices in grains with a spoon, so they will give the brine all their aroma. We put it all in water.

Attention! If you take purchased ground spices for salting, then they will be added to the dish last. After filling with brine.

Add salt to the brine for pickling, mix until it is completely dissolved in water. Pour the brine into a jar (if you will salt in a jar), or leave it in a saucepan.

Cut lard into small pieces, approximately 12-15 cm long. No more. Place them in the prepared brine, cover with a lid. The lard in the brine must be completely covered.

Remove the container in the refrigerator or on the balcony if salting is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can get it, cut it and eat it. For home storage, you must remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn't matter in what way you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any porridge and even with dark chocolate.