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

Salting lard at home is a very easy and simple process. It should be noted that such a product is very popular not only in our country, but also in countries such as Germany, Ukraine, Poland, Italy, etc.

general information

Before I tell you how to salt lard at home, I should tell you why this product is so popular in many countries around the world.

Thanks to its aroma and invaluable nutritional properties, lard is one of the favorite types of snacks. For many centuries, salted lard was considered the food of the poor. After all, the meatiest pieces of carcass always went to only those who could pay a decent price for them. But it was thanks to lard that working people gained a lot of strength and energy.

By the way, there is an interesting fact about this product. Historians believe that if Columbus had not had lard on his ship, he would hardly have been able to reach the New World.

Product properties

Many people are interested in how lard is salted. After all, in their opinion, such a product must be present on every table. This is due to the fact that it contains “long lasting calories”. People who use them quickly restore strength and energy, and also retain them for a very long time.

Thus, 100 g of lard contains approximately 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids that are involved in the formation of hormones, cell construction and cholesterol metabolism. That is why in this article we decided to present you the most popular methods of salting lard.

Product selection

Before you pickle delicious lard, you should choose it correctly. To do this, you need to pay attention to the following nuances:

• It is better to buy lard with skin. After all, what is considered the most useful is what is 2.5 centimeters below it.
• To make salted lard tasty and healthy, the original product should be purchased wisely. The bacon should be elastic, uniform and dense. You can check it in the following way: pierce it with a sharp and long knife. If the lard is good, it will resist slightly, but at the same time pierce well, without jerking.
• For salting, it is better to purchase lard from sows rather than from boars.
• When cut, this product should have a slightly pinkish tint or a snow-white color.
• If you notice that the lard is a little yellowish, then it is better not to take it.

It should also be noted that it is better to cook or smoke a product with layers of meat. This is due to the fact that when salted using the usual method, lard can turn out to be too hard; in addition, it quickly deteriorates, even if stored in the refrigerator.

Product preparation and salting methods

To salt lard at home, you should thoroughly prepare the main raw materials. It needs to be washed in warm water, and then cut into layers 4 centimeters thick - then the pieces will be salted well and evenly.

After preparing the product, you should decide which method you want to salt lard at home. There are three options in total:

Due to the fact that there are a lot of recipes for making homemade lard, we decided to present only the most popular ones.

Simple salting of lard (in Ukrainian)

The dry method of salting such a product is considered the most popular. After all, it is the least labor-intensive. For this we need:

• raw lard with skin - about 1 kg;
• medium garlic cloves - about 10 pcs.;
• bay leaves - 2 leaves;
• table salt - 4 large spoons;
• peppercorns - 3-4 pcs.;
• ground paprika - 2 large spoons;
• cumin - dessert spoon;
• crushed chili pepper - dessert spoon.

Product preparation

Dry salting of lard is quite easy. To begin with, the main product must be washed well, dried with paper towels, and then cut into two wide layers 3-4 centimeters thick. Next, they should be laid on the board with the skin down and several cuts 2-3 millimeters deep should be made.

Salting process

After the product has been processed, you need to peel the garlic cloves and then chop them thinly. Next, you should break the bay leaves and press them into the previously made cuts along with the garlic slices.

As for the remaining ingredients (table salt, peppercorns, ground paprika, cumin, crushed chili pepper), they should be combined and ground into fine crumbs. Rub the resulting mixture onto the layers of lard, carefully place them on food foil and wrap it tightly. In this form, the product must be stored in the refrigerator for 1-2 weeks. After the specified time, it will be completely usable.

The fastest salting of pork lard

Ukrainian-style lard can be salted in another way. To do this, the prepared product must be generously rubbed with salt and garlic passed through a press, and then placed in a container and closed tightly. Place the product in the refrigerator and keep for 3-5 days. After this, you can safely put it in the freezer. Every other day, the lard must be removed, cut into thin slices, and then served along with bread.

Salt lard in brine (cold)

The wet process of salting lard takes a little longer than the dry process. For this we may need the following components:

• fresh pork lard - approximately 800 g;
• garlic cloves - approximately 6 pcs.;
• table salt is not very coarse - 4 large spoons;
• crushed allspice - a couple of large pinches;
• black peppercorns - 4 pcs.;
• sweet paprika - a couple of small spoons;
• bay leaf - 3 leaves;
• cold water - about 3 liters.

Preparing the brine

How to pickle delicious lard? Of course, in the wet way. To implement your plan, you need to prepare a fragrant brine. To do this, you need to pour cold water into the pan, and then put it on the stove and bring it to a boil. Next, add table salt, chopped pepper, bay leaves and peppercorns to the hot liquid. Mix the ingredients and remove the container from the stove, then leave at room temperature until the brine cools completely. In the meantime, you can start preparing the main product.

Lard processing

After purchasing a suitable piece of lard, you need to wash it thoroughly, scrape the skin, and then immediately dry it with towels. Next, the product needs to be cut into medium pieces (about 3-4 centimeters wide).

Pickling process

Having prepared the raw material, it must be placed in a glass jar (it is better to take a half-liter jar), and then filled with completely cooled brine. In this case, bay leaves and peppercorns should also be placed in a container.

Then the filled jar must be closed with a plastic lid and placed in the refrigerator. It is recommended to salt lard in this way for about four days. After this time, the product should be carefully removed from the container and lightly dried with paper towels. Next, it must be flavored with ground paprika, grated with garlic and wrapped in food foil.

To make the lard more tasty and aromatic, it is recommended to keep it in the cold for about three more days.

Serve it right at the table

Now you know how to salt lard at home using the wet method. It should be noted that if you decide to prepare such a snack without first cutting it into pieces, then the soaking time in brine and foil must be increased by a few more days. This is due to the fact that thick and wide layers of lard absorb spices much longer than small pieces.

And now the best part: the tasty and aromatic appetizer must be taken out, cut into slices, and then presented to the table along with rye or white bread, adjika or mustard.

Hot salting of lard

The hot method of salting pork lard is not very popular among the population of our country. What is this connected with? Firstly, this method is very labor-intensive. Secondly, most people prefer to salt fresh lard. After all, this makes the snack more aromatic and tasty. It should also be noted that during heat treatment all the beneficial substances of this product simply disappear.

So, let's look together at how lard is salted in onion peels using a hot method. For this we need:

• pork lard with layers of meat - about 1 kg;
• table salt is not very fine - about 4 large spoons;
• laurel leaves - 5 pcs.;
• onion peel - from 4 large heads;
• drinking water - approximately 1 l;
• granulated sugar - 2 large spoons;
• ground black pepper - use according to taste and discretion;
• garlic cloves - about 9 pcs.

Ingredient Processing

Salting lard in onion skins is a fairly easy process. But in order to implement it, it is necessary to process all the ingredients in advance. To do this, remove all the peels from the onion heads, then fill them with plain water, let sit for several minutes and shake vigorously in a colander.

As for lard, it needs to be washed and cut into layers 5 centimeters thick. It is also necessary to make the brine in advance. To do this, drinking water should be warmed up a little, and then granulated sugar and table salt should be dissolved in it.

Preparation of products and their heat treatment

After making the brine and processing the lard, you need to put ½ of the onion peel into the multicooker bowl, and then place the main product on top of it (skin side down). After this, the lard needs to be seasoned with ground black pepper and bay leaves. In this form, it should be sprinkled with the remaining husks and filled with previously prepared brine.

Having carried out all the described steps, you must close the bowl of the device and set the extinguishing mode for exactly one hour. This time is quite enough for the product to be fully cooked, saturated with all the spices, and also acquire a pleasant golden hue.

Final stage

If you want to get a more tender and tasty lard, then after completing the heat treatment, it is recommended to keep it in the same brine for about 8-11 hours. After the specified time has passed, the product must be removed and dried immediately with paper towels. Next, you need to grate it with chopped garlic cloves and a small amount of black pepper.

In this form, the future snack should be wrapped in cling film and placed in the refrigerator. After a day, the salted lard must be put in the freezer and wait for it to completely harden. Only after this can it be eaten.

How should I use it?

Lard prepared by hot salting is very aromatic and tasty. Moreover, thanks to onion peels, this product acquires a pleasant golden hue.

By the way, some housewives use this product for frying potatoes. In this case, chopped lard must be fried in a frying pan until cracklings form, and then add chopped onions and potatoes. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious.

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

• 1 kg of lard;
• 200 g salt;
• 20 g ground black pepper;
• ½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

mag.relax.ua

• 2 kg of lard;
• 5 glasses of water;
• 200 g salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion peels;
• 3 bay leaves;
• 200 g salt;
• 2 tablespoons sugar;
• 1 kg of lard with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

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

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most beneficial, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And it’s delicious to cook at home with or without spices. You will learn that salting lard at home is not difficult.

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

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

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, some useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the lard intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale or was stored under improper conditions.
3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, then the product is of good quality.
4. Smell: cut a piece. The fresh product has no specific odor 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 appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. It could not only be eaten with bread, but also various hearty dishes could be prepared 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. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

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

For dry salting you will need:

• pork lard 1.2 - 1.5 kg;
• finely ground black pepper - 5 g;
• salt, necessarily coarse -100 g
• fresh garlic - 4-5 cloves.

How to dry-salt lard at home - step-by-step recipe with photos:

If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.

Separately, combine salt and pepper and mix.

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

Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.

After a week, the salted pork lard with pepper and garlic is ready. A piece of black bread with salty, aromatic 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 you need for this.

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

Cold salting of lard in brine in a jar

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

• lard in the amount for 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, or peas);
• salt – 6 tablespoons;
• laurel – 3 leaves;
• a pinch of spices (anise, cumin, coriander, cardamom).

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

On a note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

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

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

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

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, 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 this form in the refrigerator.

If you don’t like to eat wet lard, just removed from the brine, you can do the following:

• take it out of the jar, place it on a paper towel;
• After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film 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 incredibly aromatic, strong in consistency, tasty. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

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

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

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husk. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! To salt aromatic lard using a hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

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

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

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

Hot salting of lard in a jar with garlic and spices

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

For pickling, you need to prepare the following products:

• 0.5 kilograms of fresh lard;
• any spices to your liking (you can purchase seasoning “For salting lard” 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 salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

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

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

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

Place the container in the refrigerator or on the balcony if pickling 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 take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how 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.

Video: boiled lard in a bag - cooking recipes

To make this picture come true, you need to buy the right lard or salt it at home. There are many ways, but finding one that you like immediately and unconditionally is difficult. Try it and you will definitely find it.

The easiest way is, let’s say, “grandmother’s”. According to “grandmother’s recommendations,” to salt 15 kg of lard you will need 1 kg of salt (that’s how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The simplest recipe for salting lard at home

Cut the lard with skin into long strips. Make transverse cuts every 8-10 cm. Rub the lard 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 weight on it.

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

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

How to salt lard with spices at home

By slightly improving the “grandmother’s recipe”, namely by adding spices, we get the most tender and delicious lard for the table. This method is good for lard with a layer.

Ingredients for salting lard:

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

Making homemade salted lard

Cut the meat into cubes 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

After placing the lard in this container, rub it thoroughly with salt on all sides. Sprinkle the pepper mixture on top.

Sprinkle the pepper mixture on top.

Place slices of peeled garlic into the slits.

Transfer the lard into a plastic bag and add the remaining salt here.

Place the bag in the refrigerator. The lard will be salted in 3-4 days. After this, you can remove it from the refrigerator to do the last necessary manipulation:

To store lard, scrape off or rinse off excess salt, wrap in a cloth, 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 (preferably, it should be resinous with straw, which, of course, is rare these days). Do not take thin lard; good lard is 6 centimeters or 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. Some people like it clean, without meat, some like it thinner, some like it thick and without meat.

The salting process is simple, and most importantly, the lard should not be spoiled by salt. It will take as much as it needs. And this “need” is just right for our taste.

Spices. Here, too, everyone has their own favorite and most used: from just salt to finely chopped herbs. Garlic is also used to taste; not everyone likes it.

In general, all salting methods can be divided into dry and brine. Above is a recipe for dry pickling.

How to salt lard at home in brine

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

Ingredients for lard in brine:

• lard - 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 cook homemade lard in brine

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

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

Pepper the lard pieces to taste. Cover with garlic. Place them in a container and fill with brine. Place a lid (plate) and a bend on top.

Place the lard in the refrigerator for six hours.

After this time, the lard is ready for use. Store it in the freezer, first putting it in a bag.

About the benefits of lard and vodka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once upon a time, in the days of subsistence peasant farms. Today, lard is salted not so much to preserve it, but to obtain a tasty product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s pure “bad” cholesterol, what good can there be... 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 lard makes it healthy arachidonic acid(Omega-6 unsaturated fatty acid), 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 physical labor. A couple of sandwiches with lard are an excellent energy snack if you can’t have a full lunch.

Lard is especially filling if you eat it 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 food cravings 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 are trying it.