A traditional Ukrainian dish, salted lard, has become a favorite in many countries. There are different ways to salt lard at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into so-called wet salting - in a jar based on cold brine and hot salting - when boiled salted decoction of spices is used. Lard is salted both in whole pieces and in smaller pieces or even pre-chopped in a meat grinder. Each preparation option is delicious in its own way. All you have to do is choose the one that is right for you. With our website, even a novice housewife will be able to prepare homemade salted lard. The most detailed step-by-step recipes with photos will help you with this.
The best recipes with photos
The last notes
If you urgently need to prepare salted lard, then you will probably need this homemade, quick salting recipe. Using this method of salting you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and affordable recipe, you will have a new delicious product on the table every time.
I salted the lard again and updated the salting recipe with new photos. I'll tell you how to quickly prepare salted lard. And also about traditional methods of salting lard: dry and wet, that is, in brine (brine). The preparation time for quick salted lard will take from 7 minutes to one hour, not counting cooling. Delicious salty salo we will cook differently recipes: in the oven, microwave, multicooker, in a baking bag, in foil. Let's not ignore the express method pickling lard in a jar in 30 minutes.
- Pork layers (I have 1.6 kg);
- Seasoning for pork (I used it for pork baked with mustard and spices) – 1 package.
- Salt (and Adyghe salt), pepper - to taste.
- Adjika.
Rub the meat with seasonings, salt, pepper, adjika. Let it brew for 40 minutes in the refrigerator.
Place the layers of pork into a baking sleeve and place in the oven preheated to 200 degrees.
The cooking time for this brisket in the oven is 1.5 hours. Cool the finished lard and you are ready to eat!
BON APPETIT!!!
I myself have cooked delicious salted lard in a slow cooker several times.
And now - hot salting of lard
Here is the recipe for lard for the slow cooker:
Take a piece of lard, no larger than a multicooker tray for steaming.
Lard is selected with layers of meat, it is generously rubbed with salt, spices, and grated garlic. It is packaged in a baking sleeve and soaked in spices and salt for some time (15-30 minutes).
Water is poured into the multicooker bowl, about 5 cups from the multicooker. Boiling water will only speed up the cooking process. The tray with lard is inserted into the multicooker and the lid is closed. The “steaming” mode is selected and the cooking time is set to 60 minutes. The prepared tasty lard is therefore quickly removed and cooled. As soon as the lard has cooled, you can try it!
Try it, very tender and aromatic lard!
You can cook lard in a slow cooker not only in a baking sleeve. Several times I cooked this boiled lard with garlic and spices in foil.
If you don’t have a slow cooker, prepare lard with spices according to this recipe in a double boiler or pressure cooker. You can also cook this original lard in the microwave.
Recipe for cooking lard in the microwave
A piece of lard (300-400 g) is rubbed with salt, pepper, and garlic. It can be stuffed with carrot sticks, then the cut will be beautiful. Pack in a baking bag or container for cooking. Cook lard in the microwave at 800 W for 6 minutes. Then let the lard sit in the microwave for a while until it finishes. Cool and you can try! The lard turns out soft, but the skin is slightly harsh. This does not affect the taste in any way.
Another method for quickly preparing lard is the express method. A few words about him.
Express recipe for salting lard
Pieces of lard are well rubbed with salt, spices and garlic. They are placed in a glass jar; it must be checked for integrity and chips. The top is simply covered with a metal or nylon lid, it doesn’t close! Place a cotton napkin on the bottom of the saucepan and add water. The lard is sterilized (boiled) for 30 minutes. That's it, the lard is ready. Cool and try!
There are also
traditional methods of salting lard
which cannot be ignored. Here are some of them:
Dry method of salting lard
Pieces of lard are rolled in coarse table salt.
Iodized salt and “Extra” are not suitable for this method of salting lard. You can add red and black pepper to the salt, as well as various dried herbs: Provençal, marjoram, cumin, etc. Lard turns out to be very aromatic if you put it in slices of chopped garlic.
When salting lard, it takes as much salt as needed. It is believed that it is impossible to over-salt lard, but there is still an algorithm: for 1 kg of lard you need about 4 tablespoons of coarse salt. If you like lard with spices, add 1 tablespoon of ground black pepper and half a tablespoon of red pepper to this amount of salt. For 1 kg of lard, take 2 heads of garlic and cut the cloves into slices. To salt lard, the pieces must be at least 5 cm thick. A layer of salt is poured onto the bottom of the container in which the lard will be salted (the container should not oxidize), and layers or pieces of lard, rolled in salt, are laid out on it, skin side down. Each layer of lard is sprinkled with salt. There is a rule for laying lard: skin to skin, lard to lard. The container with lard is covered.
My grandmother always salts lard using the dry method, placing the lard in glass jars, as in the photo:
And he rolls them up with turnkey metal caps. This lard can be stored for more than a year. The first day the lard is in a container, this also applies to glass jars, is kept at room temperature. During this time, juice may be released if the lard has streaks of meat. Then the lard is placed in a cool place for 5-7 days, it can be a refrigerator, a cellar (but not in the cold or in the freezer, otherwise the lard will not be salted, but will freeze).
When I salt lard in small quantities, to no avail, I simply close the glass jar with a plastic lid.
The salted lard is ready, you can try it!
The finished lard is stored in a cool place, for example, in the refrigerator. When salting, lard is not packed very tightly, as it can suffocate.
Lard in brine or brine (in Ukrainian)
One of our readers salts lard using this recipe Yulia Omelchenko. Pieces of lard (calculated for 2 kg of lard) are placed in glass jars or enamel dishes. Not too tight so as not to suffocate. Add peppercorns, 3 bay leaves, ground red and black pepper, chopped garlic, 1 head. A brine is prepared for about 2 kg of lard: 5 glasses of water (250 ml each) and a glass of salt are brought to a boil and cooled to room temperature. The lard is poured with this brine, covered with a lid and placed in a cool place for 5 days. When salting lard in an enamel bowl according to this recipe, you can put a cotton cloth on the bottom and on the last layer of lard, and be sure to put pressure on top. Lard salted in brine turns out to be very tender with a soft skin. If a large amount of lard has been salted, it can be removed from the brine, dried with a napkin and wrapped in parchment or foil. Keep refrigerated. Or you can store such lard in a plastic bag in the freezer.
I hope it's a selection lard salting recipes will be useful to many!
Do you know what lard is? There are probably no people who have never tried the mentioned product.
We will tell you in this article what the ingredient in question is, what properties it has and how to make it at home.
general information
What is lard? This is animal fat that is deposited under the skin, namely in the abdominal cavity, near the kidneys. Functionally, this is considered as a suitable nutritional reserve. It consists mainly of triglycerides, and also contains a huge amount of fatty acid residues (saturated).
Features of the name and application
What is lard and can it be eaten? Culinary experts claim that such a product is very often used in their practice.
Animal lard is eaten fresh, smoked, salted, boiled, fried and stewed. In some cases, this already prepared product (for example, salted or salted-smoked) is called the foreign word “lard”. However, in everyday life it is most often referred to simply as salted or smoked lard.
An animal product with numerous and large veins of meat can be called pork chop, and when salted, it can be called brisket or bacon.
Small pieces of fried lard often have cracklings.
The product in question, after heating, is called lard and is used as a lard. It should also be noted that in European countries such lard is used to lubricate bread intended for sandwiches. In addition, rendered animal fat can be used for technical purposes. It is used to lubricate various machine parts and so on. Often this type of processed product is used to make soap.
Lamb fat is very often used to prepare various traditional dishes of Central Asia.
As for goat, they are not eaten separately. This is due to their refractoriness.
In America, beef fat waste is very often processed into fuel.
Badger and bear fat are used as medicines, and mink oil is used to make cosmetics.
Product calorie content
Now you know what lard is. It should be noted that this product is very high in calories. 100 grams of it contain approximately 750 kcal. At the same time, it contains completely no carbohydrates.
Harm and benefit of the product
Discussed by many experts. Moreover, most often they talk about pork fat.
Which will be discussed right now, accumulates and retains many different biologically active substances, fat-soluble vitamins and antioxidants. It is these components that determine its beneficial properties.
The product in question contains vitamins E, A, F and D, as well as microelements (including selenium) and fatty acids (unsaturated and saturated). The most valuable acid in this fat is arachidonic acid. It has a whole range of useful actions. This component improves the composition of the blood, removing cholesterol from it, as well as the functioning of the brain and heart. In addition, it has a beneficial effect on the condition of the kidneys. It should also be noted that the beneficial properties of lard are significantly enhanced when combined with garlic.
Pork lard, the composition of which everyone should know, is a source of essential valuable fatty acids (palmitic, oleic, linoleic, linolenic, stearic). Lecithin, which is contained in this product, has a beneficial effect on cell membranes and blood vessels, strengthens them, and also makes them more elastic.
As for the harm of lard, it lies in its high calorie content. Therefore, to obtain all the beneficial properties of the product, it is very important to use it correctly. It is advisable to give your preference to pickled or salted lard. But it is better to avoid smoked, fried or melted products. Such snacks will not bring any benefit.
Selecting animal fat
To make delicious homemade lard, recipes with photos of which are presented in this article, you need to choose it correctly.
When purchasing this product, you should pay special attention to the following features:
- It is better to choose this ingredient with skin;
- the product must be elastic, homogeneous and dense;
- very tasty lard is usually found in female animals;
- When cut, the product should be snow-white or slightly pinkish in color.
It should also be noted that it is better to cook or smoke lard with meat streaks.
Delicious homemade lard: recipe
To prepare such a product we will need:
- raw lard with skin - about 1 kg;
- fresh garlic cloves - about 10 pcs.;
- bay leaves - 4 pcs.;
- table salt - about 4 large spoons;
- black peppercorns - 3 dessert spoons;
- ground paprika - 2 large spoons;
- cumin - 1 dessert spoon;
- ground chili pepper - 5 g.
Cooking process
There is nothing difficult in making delicious homemade lard. A piece of pork fat with skin must be washed, then dried with paper towels and divided into two layers. Next, they should be placed on the board, skin side down, and several cuts 2-3 mm deep should be made.
After peeling the garlic cloves, chop them very finely. Having laid them on the surface of the lard, the product is actively pressed directly into the cuts. Also, crushed bay leaves and black peppercorns are mixed in a hotel bowl. In addition, salt and a little cumin are added to them. After mixing the ingredients, sprinkle them liberally over all the lard.
At the very end, season with hot pepper and ground paprika.
Having carried out the described steps, carefully place the pieces of lard on foil and make sure that the seasoning does not spill. After wrapping the product tightly, it is placed in the refrigerator for two weeks.
As soon as the lard is salted, it is cleared of seasonings, chopped and served to the table along with bread. If this product is left over after a meal, it is stored in the freezer.
Salt lard in brine
Every housewife should know the recipe for the most delicious lard in brine. After all, almost no feast is complete without such an unusual snack.
To make the product in question yourself, you need to prepare:
- lard with layers of meat - at your discretion (about 1 kg);
- onion peel - from 7-10 heads;
- black peppercorns - about 4-6 pcs.;
- bay leaves - approximately 3-4 pcs.;
- garlic cloves - about 5-6 pcs.;
- drinking water - 1 l;
- table salt - about 1 cup.
Cooking method
How should lard be salted in brine? To do this, pour table salt into a pan, add water, and then bring to a boil. Place the onion skins in a bowl and cook them over low heat for about five minutes. Next, previously prepared pork fat with layers of meat is placed in the resulting brine. In this case, the liquid should completely cover the lard.
Reducing the heat, the ingredient in question should be cooked for about 10 minutes. After time has passed, remove the pan from the heat, cover with a lid and leave in this form for 1/4 hour.
After 15 minutes, remove the piece of pork fat and dry it with paper towels. At the same time, peel the garlic and then chop it together with the bay leaf. Black peppercorns are also crushed.
After the described steps, all prepared spices are rubbed into lard, in which several shallow cuts are first made. Wrap the pork fat tightly in cooking foil and place it in the freezer. This product is allowed to be consumed only after it has completely frozen.
The considered method of salting pork fat is called hot salting. However, you can make such a product at home by cold salting. To do this, prepare a similar brine, which is pre-cooled to a temperature of 2-4 degrees. A piece of lard is placed in it and pressed down with pressure. Covering the brine with fat with a lid, it is kept in this form for several hours. Further actions are similar.
Boiled lard is a favorite delicacy among all Slavic peoples, although it is, of course, especially popular in Ukraine. It is served to the table along with black bread, using it as a hearty snack. Boiled lard can also be added to salads and soups, and complemented with meat dishes and side dishes. The recipes for this delicacy are simple and straightforward, so you can start preparing it right away without fear of failure.
Many people prefer boiled lard, because it retains many useful substances, and there are significantly fewer calories in such a treat than, for example, in cracklings. Doctors and nutritionists say that even one piece of lard a day will be an excellent prevention of heart disease. At the same time, all the fats it contains are easily processed by the body, so you don’t have to worry about your figure.
Boiled lard without any spices is unlikely to seem tasty to anyone, so chefs all over the world are coming up with more and more new sets of seasonings for preparing this product. All recipes always contain salt and garlic; ground pepper and peppercorns, paprika, coriander, dried herbs and Provençal herbs are also often added. In stores you can even find special seasonings for lard, which are already collected in one bag.
Lard is served cold, cut into small thin pieces. Along with it, you can offer guests black bread, salt and fresh green onions.
Secrets of making perfect boiled lard
Boiled lard is a delicious Ukrainian appetizer that will decorate any feast. On a holiday table, it is best served with alcoholic drinks, and at home, the dish will sell as a hearty snack. If the recipes how to cook boiled lard, it seemed not enough for you, remember a few more culinary secrets about this delicacy:
Secret No. 1. To make the treat truly tasty, it is important to choose the right lard before cooking it. It must be white, without yellowness or dark spots. The skin should also be light. Be sure to pay attention to the smell of the product - it should be fresh, without signs of rotten meat.
Secret No. 2. It is recommended to store the finished lard in foil. This way it will stay fresh longer and retain its taste and aroma.
Secret No. 3. In order to prepare tasty lard, you will need a large amount of salt. Don’t be afraid to over-salt the dish – it will take exactly as much seasoning as needed.
Secret No. 4. Boiled lard will taste best if it contains at least small layers of meat.
The lard according to this recipe is not actually smoked, but the taste and color are practically no different from smoked lard. You don't need the onion itself for cooking - just the peel. In this case, it is recommended to take the peels of old onions - they give off their color better. The total cooking time will take approximately 3 hours, then the dish can be served to guests. It will look great on the holiday table. It is best to cook lard with husks in a large saucepan, and in a small saucepan you will have to turn it over occasionally.
Ingredients:
- 700 g pork lard;
- 4 onions;
- 5 peas of allspice;
- 1 liter of water;
- 50 g salt;
- 4 cloves of garlic;
- Salt pepper.
Cooking method:
- Wash the onion skins and lard thoroughly and dry.
- Pour a liter of water into the pan and add salt.
- Place the husks in a saucepan and cook for 10 minutes.
- Place the lard in a whole piece onto the husks and continue cooking for another 45 minutes.
- Remove the pan from the heat and leave covered for 10 minutes.
- Mix all the spices, peel the garlic and cut into halves.
- Place the prepared lard on a plate and sprinkle with spices on all sides.
- Place the garlic clove halves evenly over a piece of lard.
- Wrap the lard in foil and leave in the freezer for 2 hours.
Interesting from the network
For this recipe, you must choose lard with meat streaks. With the help of the most ordinary package, it can be turned into a real delicacy that will cause sincere delight among all tasters. How much salt is needed is not indicated in the recipe - you need to generously rub a piece of lard with it, adjusting the amount at your discretion. Before cooking, be sure to remove the air from the bag of lard. The fat that remains in the bag after cooking can be used for frying.
Ingredients:
- 500 g lard;
- 6 cloves of garlic;
- 1 tsp. Provençal herbs;
- 1 tsp. black pepper;
- 1 tsp. ground paprika;
- Salt.
Cooking method:
- Wash the lard, let it dry, then make several cuts.
- Place whole cloves of garlic into the cuts.
- Rub the lard well with salt and all the other seasonings specified in the recipe.
- Let the lard sit for 2 hours, then transfer it to a bag and tie tightly.
- Place the tied bag in two more similar bags and tie them too.
- Boil a sufficient amount of water in a saucepan, add lard in bags.
- Cook for 2 hours, cool the lard directly in the bag, and only then remove it to a plate.
The simplest recipe for boiled lard, which is perfect for beginner cooks. If desired, you can supplement it with your favorite spices, but even without them the dish will turn out tasty and aromatic. Push the garlic as deep as possible into the lard. It's best to cut it into halves or quarters, although small cloves can be used whole. Ready lard should be stored in the refrigerator - it is only marinated in the freezer.
Ingredients:
- 500 g lard;
- 1 head of garlic;
- 500 ml water;
- Salt pepper.
Cooking method:
- Scrape the lard with a knife, rinse, and stuff with garlic.
- Boil water in a saucepan and salt it well.
- Place the lard in the pan and wait until the water boils again.
- Cook the lard for 20 minutes with the lid closed, then remove from the saucepan and let the water drain.
- Wrap the lard in cling film and keep in the freezer for half an hour.
Now you know how to cook boiled lard according to a recipe with a photo. Bon appetit!
Lard - recipes for cooking at homeFor many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was lard that gave energy and health to the people who made up the “labor force” in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of Emperor Justinian so that the legionnaires would have a lot of strength and energy. One of the most interesting facts about lard is its role in Columbus's discovery of America. Historians believe that if Columbus had not had enough lard on his ship, it is unlikely that he would have been able to reach the New World - the sailors would have quickly become “brutal” if they had eaten only fish.
Lard is rich in “long-lasting calories” - those who eat it restore energy and strength for a long time. There are approximately 800 kcal in 100 g of lard, but this does not mean that weight watchers should not eat this product - everyone can and should eat lard in moderation! This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard help eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing the reasons in favor of consuming lard may take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and anyone whose lifestyle involves physical activity can eat more than 30 g of lard per day.
You can buy lard today without any problems. However, lard prepared by yourself will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of the prepared snack, delighting yourself and your family.
Selection of raw lard
A big contribution to successful homemade lard is the correct choice of raw lard when purchasing. So, you should pay attention to the following:
It is better to choose lard with skin (by the way, the healthiest ones are exactly 2.5 cm of lard under the skin);
The lard should be homogeneous, elastic, dense, the best way to check is to pierce it with a sharp knife (good lard will resist slightly, but can be pierced easily, without jerking);
It is better to choose lard from “girls” rather than from “boys”;
When cut, the lard should be snow-white or slightly pinkish in color;
It is better not to buy yellowish soft lard.
Note that it is better to smoke or cook lard with streaks of meat; if salted in the usual way, such lard will either turn out too tough or may spoil in the refrigerator.
Salting lard at home - methods
Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into the desired pieces. There are three methods for salting lard:
Since there are a lot of recipes for preparing lard using these three methods, we will present the most popular ones.
Recipe for salted lard with garlic
You will need:
1 kg of raw lard on the skin,
10 cloves of garlic,
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp. ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.
How to salt lard at home.
Wash a piece of lard, dry it, cut the piece into two layers, place it skin side down on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, slice it thinly, break 2 bay leaves, place the garlic and leaf on the lard, press into the cuts. Grind the remaining bay leaf and black pepper into crumbs with 2 tbsp. salt and caraway seeds, mix, sprinkle one piece of lard generously with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Place the pieces of lard on foil carefully so that the seasonings do not spill out, wrap tightly, and put in the refrigerator for 2 weeks. Or the lard can be put in the freezer for 2-3 weeks.
Another option for salting lard with garlic:
Place the layers in a container, liberally sprinkle with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, the second layer up, etc. First, such lard is kept for a day at room temperature, then put in the refrigerator (not in the freezer), and salted for 3-5 days.
For better salting of lard, you can put pressure on top. Another trick - don’t be afraid to sprinkle the lard with a lot of salt - the product will take in exactly as much salt as needed.
Quick recipe for salting lard
You will need:
Salo,
black pepper,
salt,
garlic.
How to quickly salt lard at home.
Cut the lard into medium or large pieces, grate with salt, pepper, pressed garlic, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.
Recipe for “Onion lard” – lard salted in onion skins in brine
You will need:
Lard with layers of meat,
peel of 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 cloves of garlic,
1 liter of water,
1 glass of salt.
How to salt lard in brine in onion skins.
Pour salt into a saucepan, pour in water, bring to a boil, add onion skins, boil for 5 minutes, add lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from heat, leave for 15 minutes, remove lard, dry . Chop the garlic and bay leaf, crush the black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them over the entire surface of the pieces, wrap the lard in foil and put them in the freezer. You can eat such lard after it is completely frozen.
The method described above is the so-called hot salting. You can also salt lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (brine concentration - at least 12%): the lard is placed in a container, filled with brine, pressed down with pressure and covered with a lid.
There are also very modern methods of salting lard.
Recipe for salting lard in a slow cooker in onion skins
You will need:
1 kg of lard with layers of meat (brisket),
200 g salt,
4-5 bay leaves,
2 handfuls of onion peels,
1 liter of water,
2 tbsp. Sahara,
ground black pepper,
garlic.
How to cook lard in a slow cooker in onion skins.
Soak the onion skins, then rinse them under running water. Place half the husks in the multicooker bowl, add the lard, add the bay leaf and the rest of the husks. Dissolve sugar and salt in 1 liter of boiling water, stir, pour in lard. Turn on the stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Next, dry the lard, rub with garlic, passed through a press and mixed with black pepper, wrap in cling film, put in the freezer, and you can eat the lard after it is completely frozen.
Cooking lard in onion skins
An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because lard salted in this way can last in the refrigerator for about 3 months.
To make lard in onion skins you will need:
Pork lard,
Water – 7 glasses,
Onion peel - a few handfuls,
Garlic – 4-5 cloves,
Ground black and red pepper to taste,
Coarse table salt – 1 cup.
How to cook lard in onion skins.
1. Cut the lard into fist-sized pieces.
2. Add water to the pan, add onion skins and salt. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (to evenly salt the lard, the brine should completely cover the lard)
4. Lard should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil longer - 30-40 minutes.
5. Then turn off the heat and leave the lard in the brine for about a day.
6. Then take the lard out of the brine and wipe it with a paper towel so that the lard is dry.
7. Now you can grate the lard with your favorite spices - ground black and red pepper, garlic (if you like) and other seasonings.
8. Place the pieces of lard in bags and put them in the refrigerator for a day, then put them in the freezer or consume them.
The resulting lard is very tasty - piquant and spicy, great for main courses, as well as for vodka.
Delicious lard
Ingredients:
600 g lard (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic
Preparation:
Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of lard in this mixture (I cut them into small pieces, about 3x8 cm).
Place in jars and refrigerate for 3 weeks.
Everything is very delicious!
Baked lard
For the recipe you will need:
Lard or cuttings – 1 kg
- pepper (peas) – 10 pcs.
- coriander (peas) – 10 pcs.
- bay leaf – 5 pcs.
- garlic – 1-2 heads.
Cut the lard or cherevka into long bars and stuff it with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a casserole dish and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.
Lard "Damskoe" - unusually tender
There are many ways to salt lard. What especially stands out among them is the “ladies’ salt” in brine - the salsa turns out tender, tasty and can be stored for quite a long time.
Ingredients:
1.5 kg. lard;
1 l. filtered water;
5 tbsp. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.
Preparation:
Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel the garlic and crush it with a knife, mash the peppercorns, break the bay leaf and pour it into the brine along with the ground pepper, mix everything thoroughly. Wash the lard and clean the skin well. Cut into large pieces. Place in a bowl, preferably a glass one. Pour the prepared brine and put it in a cool place for two to three days, do not close the lid - the lard must breathe. After salting, remove, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.
Lard pate
Many people love lard. I suggest making a quick lard pate, which is perfect for a sandwich, especially with green onions and cucumber. A wonderful picnic snack.
You will need:
0.5 kg salted lard,
1 large carrot,
2 heads of garlic,
bunch of dill.
Preparation:
1. Grind lard and garlic through a meat grinder.
2. Grate the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.
A very simple way to salt lard
Cleanly washed lard, dried with paper towels, is cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, and don’t forget bay leaf.
Then cover the saucepan with a lid and put it in the refrigerator for 3 days.
Salted lard in onion skins
1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel
This recipe for salting lard is simple, and many people like the result. Lard prepared according to this recipe is stored for a long time and can be served in any situation.
It is better to take a not very thick piece of lard, or cubes, about 4*5*15 cm in size.
Dissolve salt in a liter of water, add onion skins and bring to a boil, lower the lard into boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in the brine for 12-15 hours.
Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with the red pepper. Lard should be stored in the freezer.
Salo in Ural style
Ingredients
1 piece of lard with meat layer
garlic
coarse salt
For this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but it is not necessary. You need to make cuts lengthwise on a piece of lard.
Peel the garlic cloves and cut them in half, stuff the garlic halves into the slits in the lard.
Then the piece of lard should be sprinkled on all sides with coarse salt and wrapped in any cotton cloth.
Lard prepared according to this recipe should be stored wrapped in paper; the plastic bag may give it an unpleasant odor.
LAD IN A PACKAGE
Chop the head of garlic with black and allspice peppers, add salt, spread lard with this mixture, wrap it in a bag, wrap the bag with lard in another bag. You need to wrap it carefully so that there is no air left inside the bag, which will inflate strongly when heated. Leave the lard in the kitchen overnight to marinate.
In the morning, fill a pan with water, put the lard in it, and put it on the stove to boil. Boil for 2 hours and then leave to cool directly in the water.
Then you need to put it in the refrigerator and when the lard hardens, cut it and surprise yourself, your family and visiting guests with lard that melts in your mouth, which they have never tried before...
Quick recipe. Daily lard.
Very quick salting - cut fresh lard into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or pan, topped with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the lard is ready. It must be stored in the refrigerator.
Lard roll "The Ukrainian night is quiet, but the lard must be hidden..."
Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time. I took lard 3 cm thick. I always take thin lard, the fat cells in it do not yet need support from the connective tissue reinforcement - there are no veins or fibers in it, which sometimes interfere with biting and get stuck in the teeth. the lard was bright white with a subtle pink tint.
Make slits in the layer and insert chopped garlic into them
Next, sprinkled with black and white pepper, dry basil and rosemary and salt. I rolled the layer of lard into a roll and tied it with a strong thread to prevent it from unraveling. In this form in a bag, the lard was kept in the freshness chamber in the refrigerator for 2 days.
Then I put the bag of lard in the freezer and remembered it a week later to cut it.
Lard baked in foil
We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the strength of the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the lard from the brine and let it drain. Wrap each piece in foil and place it on a baking sheet, skin side down. Bake the lard in a hot oven for 20 minutes; if you put it in a cold oven, then 40 minutes. I usually put it in the cold. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Place it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.
Lard in garlic-salt solution
There are a large number of different recipes for making salted lard and each housewife chooses the most suitable one for herself. Here is another way to salt lard.
When processing lard, you do not need to wash it, just clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the lard in cold water and leave for fifteen hours, this way we will give the lard softness.
Then the lard must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After this, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want spicier lard, you can coat it with garlic paste.
Then the lard should be sprinkled well with coarse salt and red or black pepper.
Separately, you need to prepare the brine; to do this, take five liters of water for two kilograms of salt and boil it.
After this, the pieces of lard need to be placed in an enamel bowl or pan and pour the prepared already cooled solution, put a plate with a load on top and put it in the cold.
After seven or eight days, the lard should be completely cooked. At first, this lard will seem very salty, but this is only the first impression. You need to remove the lard from the solution and let it dry, then remove the excess salt, then the lard will taste unsalted. If desired, the lard can also be sprinkled with black or red pepper. You need to sprinkle generously.
Such lard is stored only in a cold place. You can then put it in a glass jar and close it with a lid. Or wrap in foil or parchment paper.
The finished lard is cut into pieces and served; it can also be fried or made into cracklings.
Lard in the oven
Ingredients:
Pork lard with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper
Cooking method:
Wash the lard and dry it.
Cut the lard into small pieces, rub each piece with salt.
Sprinkle with pepper.
Take paper and cut it into squares. Place two bay leaves and chopped garlic on the sheet.
Lay out a piece of lard. We also put bay leaf and garlic on top.
Wrap the lard in paper. Take a cauldron or a duck pot and put the lard in paper.
Place in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we put the bags in the refrigerator.
Elnova Oksana
Salo in Belarusian
Ingredients:
Fresh (homemade) lard with skin 1 kg
cumin 1 tsp.
coarse salt 4 tsp.
sugar 1/2 tsp.
bay leaf 3 pcs.
garlic 1 head
Cooking method:
If the skin is not cleaned, scrape it well with a knife, wash the lard and dry it with a cotton towel. Pass half the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Grease the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic slices and sprinkle lard on top and bottom. Place the lard in a glass or enamel container and cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece over every day. Let it sit for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the lard in film and put it in the freezer for a day without peeling off the salt and garlic. Peel just before serving, cutting into thin slices. Very tasty with black Borodino bread!
Smoked lard in the oven
Ingredients:
Lard or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml
Cooking method:
Cut the lard in half. We take a sleeve or a baking bag, put pieces of lard in it, fill it with marinade, tie it and put it in the refrigerator to marinate for 12 hours. Then we take the pieces of lard and put them in a fireproof dish. Place the dish in the oven and bake the lard at 130 degrees for about 30 minutes, and the brisket at 150 degrees. Cool the finished lard in the freezer, cut into slices and serve.
Lard in a jar
Ingredients:
Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar
Cooking method:
Wash and dry a large piece of lard. From this piece we cut rectangular pieces 5 cm long. Rub each piece thoroughly with salt and place tightly in a jar, sprinkling each layer of lard with chopped slices of garlic. Place a couple of bay leaves and a pea of allspice on top. Close the jar with a lid and refrigerate. the lard is ready for 5-7 days.
Pickled lard
Ingredients:
Lard with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic
Cooking method:
We take the lard and clean the skin (to do this, put the lard skin side up and scrape it with a knife, being careful not to cut or tear it). Then rinse the lard and dry it. Cut the lard into small pieces 4 cm long. Pour cold boiled water into the pan and add salt at the rate of 100 g. per liter Add spices. Place the lard in a 3-liter jar or enamel pan and add brine. Add the garlic cloves crushed in a garlic press to the jar. Close the lid, making sure that all the lard is immersed in the liquid and put it in the refrigerator for 4-5 days.
Lard in brine
Recipe Ingredients
Salo
garlic
peppercorns
Bay leaf
brine
Recipe
We cut the lard into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers, standing up!), there is no need to fill the jars tightly. In a 1.5 liter jar you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.
Cook brine.
Pour water into the pan and put it on gas. Place the peeled potatoes in the water. As soon as the water boils (along with the potatoes), turn down the gas and add salt, a few tablespoons, to the water. Bring the water to a boil and simmer over low heat until the salt dissolves. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil a little again. The potato rises even higher. Then we put salt again and boil, and add salt by spoonfuls until the potato is on the surface (it should be “pushed” to the surface by the salt). All this time, we boil the brine quietly (on the quietest flame). As soon as the potato “jumped out,” throw it away and boil the brine for literally one more minute. That's it, the brine is ready. Don’t even think about trying it with the tip of your tongue!
The brine needs to be cooled. As soon as it has cooled, pour it into jars with prepared lard, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them in the apartment for a day, then the jars need to be put in the refrigerator for 10-14 days (for me it’s 2 weeks). I store it on the loggia (but now it’s -35 below zero). Brine in jars does not freeze, it becomes very thick (it pours into the jar very slowly, impressively!).
After 2 weeks our lard is ready. To say that it’s delicious is to say nothing! Soft, tender and slightly moist lard... You've been dreaming about this for a long time! Try it, salt it this way too - you won’t regret it.
How to prepare aromatic lard
Ingredients for 10 servings:
Red pepper (coarsely ground) – 50 grams,
dried dill – 30 grams,
turmeric – 20 grams,
bay leaf (ground) – 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch,
nutmeg (crushed) – 50 grams,
lard – 2 kilograms,
salt – 9 tablespoons,
garlic – 2 cloves.
Cooking method:
Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Stage 2: First you need to combine all the described seasonings and mix them well so that they are evenly distributed among themselves.
Stage 3: Cut the lard into small pieces, their size should be 10 centimeters by 10 centimeters. Place it in a saucepan and fill it with water. Bring the lard to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cool place.
Stage 4: After the lard has infused, you need to remove all the water with a towel and rub it with garlic.
Step 5: Rub the product with spices and leave until the lard hardens. After acquiring hardness, the product can be consumed.
Lard in onion skins
The product prepared in this way looks similar to smoked lard, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion peels and spices. The finished lard is cooled well, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be kept in mind that boiled salted lard cannot be cut immediately after it is removed from the freezer, otherwise it will crumble. Let it sit at room temperature for a while.
Ingredients:
Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.
Preparation:
To prepare the product, you need to take fresh lard of small thickness, rock table salt without additives, water, onion peels, sugar, garlic, black peppercorns, bay leaf and ground red pepper.
Pour water into a saucepan, add onion peels, sugar, salt, pepper (red and black) and bay leaf.
Bring the solution to a boil and place the lard cut into pieces into it.
Cook the lard over low heat for 1 hour, then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.
Remove the lard from the brine and dry
Carefully rub the lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.
Wrap each piece of bacon in foil and place in the freezer
Before using, let the lard lie for some time at room temperature (so as not to crumble when slicing), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.
Lard roll recipe
Lard roll is a wonderful dish that will please every connoisseur of delicious food, and can also become an excellent part of the holiday table. The lard roll recipe is very simple (and not expensive), and preparing the lard roll itself will not take much time.
For the roll you will need:
Lard (it is advisable to choose thin lard without skin) square or rectangular in shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs
Cooking method:
Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic clove). First, grease one side with garlic, rub with salt and pepper.
Wash and peel the raw carrots, cut into small pieces along the entire length and place on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along its entire length, tie it with thread. To prevent the filling from getting into the water, place the roll in a plastic bag. Place in a saucepan and add water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool in the refrigerator. When the lard has hardened, the roll can be cut into thin circles.
Ukrainian lard recipe
The best fat is considered to be from the sides or back of the pig; it is the softest and most oily. The skin should be thin and well-tarred. The structure should be white, soft and elastic.
For salting, it is better to take thick lard without thick streaks of meat. There are various ways to prepare lard in Ukrainian, but there is one that has been known since ancient times. Let's look at how to salt lard in Ukrainian.
The recipe for Ukrainian lard is quite simple and does not take much time.
Ingredients:
Lard 1 kg,
garlic
1 head,
salt,
spices (ground red and black pepper),
bay leaf 1 pc.
Cooking method:
Cut the lard into pieces approximately 15x7 in size, do not cut off the skin. Sprinkle generously with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head – 7-8 cloves), cut into thin slices. Using a knife, make small indentations (holes) in the lard and insert a clove of garlic into each indentation. Then grate generously with pepper (ground black and red). Grind 1 bay leaf and grate each piece as well.
Place the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the lard pieces and its structure). Then put in the refrigerator for 1-2 hours so that the lard freezes. Before eating, remove salt and spices from the pieces. Store in the refrigerator (best in the freezer). Shelf life is several months. If an undercut is used for salting, the salting period is doubled.
Lard salted in this way is excellent for sandwiches and will become a real delicacy, both on a regular dinner table and at a holiday feast.
How to salt lard with garlic?
Ingredients:
Salo - who likes what?
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf
Preparation:
Before salting the lard and garlic, cut it into small pieces. And cut each piece into several more pieces, but without cutting the skin so that the lard does not fall apart.
Cut the garlic cloves into slices, mix salt with ground pepper and peas.
Then roll each piece of lard in the pepper-salt mixture and cover each piece of lard with garlic petals.
Place the salted lard tightly in a deep plate. Place each piece of lard with a bay leaf. Then cover the container with lard with a flat plate and place the press on top
Leave the lard for several hours at room temperature, then put it in the refrigerator for a day. After this, remove excess salt from the lard, put it in a bag and put it in the freezer.
