How to salt lard in brine in a very tasty way at home? The most delicious recipes for lard in a jar

Hello!

I think that each of us eats aromatic soup for lunch or prepares red borscht. And as an appetizer he puts excellently tasty lard. What would it be like without him? Also, if you add green onions or a head of garlic, it’s absolutely fine.

Many people buy this product in the store, but I prefer to salt the lard myself at home. And you know why, because this is exactly what will melt in your mouth! After all, it is marinated in a jar with garlic and other spices, such as ground black pepper. Mmm... great, love this snack.

If you have never cooked according to the suggested recipes, then quickly correct yourself, because such a delight can stand in a cold place for a long time. That is, you can eat lard in both winter and summer. So, I definitely recommend preparing it. And then treat everyone. And you can do this in two ways, either cold or hot. In addition, if you add a secret ingredient such as onion skins, you will get a completely new taste. Can you imagine? The lard will look like smoked.

So, friends and comrades, do not miss this note, be sure to take note of it, or better yet, share it on social networks so as not to lose it.

Proceed with step-by-step preparation, and photo illustrations and detailed descriptions will only help you with this.

How to pickle lard in brine so that it melts in your mouth? The most delicious recipe

Favorite and familiar taste of childhood, do you want to meet this again? Then this simple recipe for salting lard is for you. Swallow your fingers from this delicacy. A minimum of products, actions, and literally in a moment an excellent and cool snack will be on your table. Which you prepared yourself at home.

Wow, with vegetables, onions and garlic, and if there is also vodka, it’s like a song, that’s how my husband puts it))). After all, lard in brine is truly a universal dish, which is loved not only in Russia, but also in Ukraine; they say it comes from there.

It is recommended to take the best lard-brisket with layers of meat, this is what most people like. Which one do you prefer?

We will need:

• water - 1 l
• coarse salt - 8 tbsp
• pork neck lard - 1-1.5 kg piece
• pretz black ground
• garlic - 2 heads
• bay leaf - 4 pcs.

Stages:

1. Chop a piece of lard into large pieces. They must be dry. You can wash the product in advance and dry it afterwards.

2. After cutting or while cutting, place a pan with one liter of water on the stove. Throw in 8 tablespoons of salt. Bring the mixture to a boil so that there are no grains of salt.

Important! The proportions for brine so that the lard turns out tasty and soft are as follows: 150 g of salt per 1 liter of water.

3. Place pieces of lard with meat in a jar or container and pepper on top. Then cut the peeled garlic cloves into small pieces. Plus, use bay leaves for flavor.

Place the lard in two layers and thereby distribute all the spices evenly.

4. Once the marinade is ready, pour it into the jar or container with the contents.

Secret! If a piece of lard is initially soft, then the brine can be taken cooled or warm, but if the fibers are hard, then it should only be poured with boiling hot liquid to soften the meat.

5. Don’t be afraid, the pieces won’t be cooked, the seasonings will disperse well. Stir lightly and close the lid of the jar. Place in the refrigerator or a cool place, but do this after the entire mass has cooled at room temperature. And after three days, gobble it up with pleasure.

Remember! All pieces should be covered with brine, so place a plate on top to make sure this happens.

6. You need to cut the salsa into thin pieces and eat more))). It goes great with borscht, as well as with another appetizer with pickled cucumbers and tomatoes, and black rye bread.

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Salting lard in hot brine is the most delicious recipe for storage

This is probably one of my favorite recipes. It turns out very simple and quick, but incredibly tasty. So why don’t you try this popular method of salting this product?

What you will need:

• Lard – 1 kg.
• 3 bay leaves.
• 10 black peppercorns.
• 4 allspice peas.
• Coriander - half a teaspoon.
• Salt – 4 large spoons.
• Garlic – 5 cloves.
• Water – 500 ml.

As usual, first prepare the brine. But while the water is boiling, we are preparing the lard, since we will use the liquid hot and not cooled.

How to cook

Pour water into a saucepan, add all the spices and salt, put it on the stove and bring to a boil. Boil for about 5 minutes under the lid.

Wash the lard and cut into small, neat pieces.

Peel the garlic and cut it into round pieces.

We put everything in the jar in layers. We start with garlic rounds and finish with them. You don’t need to tamp anything down too hard - it’s better to take a second can.

Pour the hot brine directly from the stove into the container. Cover with a lid and leave at room temperature until the liquid has cooled completely. Then put it in the refrigerator for a couple of days.

Then we take out the finished pieces, dry them and put them in bags for storage in the freezer.

Hot lard in brine with garlic in a jar - a very tasty recipe

Another favorite recipe that will make everyone go crazy. Do you know why? Because the lard is salted in a jar and completely covered with hot brine, this is the secret trick. Take this “wet” method and get to work.

Remember that you need to choose a piece of lard only so that it is faded in color, not yellow and does not smell of urea. Plus the skin should be hairless and quite soft. And when pressing with your finger on the piece, there should not be a dimple left.

We will need:

• neck lard - 500 g
• water - 500-600 ml
• lavrushka
• garlic - 4 cloves
• black pepper and allspice
• coriander
• salt - 3-4 tbsp

Stages:

1. First of all, make the right brine, immerse in the pan everything you need according to the list of ingredients, except for lard and garlic. Stir and cook until boiling, and then let it simmer for another couple of minutes.

2. Meanwhile, use a sharp knife to chop the lard into small pieces and chop the garlic into slices. Then place the pieces in a jar, but do not compact them, mixed with the garlic. Fill the jar with boiling marinade and close the lid.

Let cool to room temperature, and then leave for 2-3 days in a cool place.

3. All that remains is to taste it, try it and help yourself to your health! The pork was cut well and the lard itself came out tender and soft. Good luck!

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Lard in a jar of dry salting without brine

The most delicious lard is obtained if you pickle it in brine. The advantage of this method is undeniable, since the skin is soft and easy to bite. This can never be achieved with dry salting, even if the pig was a baby. It cuts easily, melts in your mouth - a fairy tale, not lard! The homemade delicacy is suitable for long-term winter storage. By the way, it is not necessary to make the preparation in large jars; liter jars are perfect.

Needed for 1 kg. lard:

• Water - liter.
• Salt – 300 gr.
• Garlic, bay leaf, peppercorns.

How to salt lard in brine:

1. Cut the lard into slices suitable for pickling in a jar.
2. Pour some of the spices onto the bottom, place the pieces, generously sprinkling with the remaining spices.
3. Boil water, add salt. I warn you, you should not try to achieve complete dissolution; some of the salt will settle to the bottom.
4. Cool the brine, pour it into the jar so that it literally overflows over the edges, and roll up. You can try the delicacy after a couple of days; if you plan to store it for a long time, put it in the cold.

Many people prefer to choose the classic recipe for salting lard without brine, using the dry method. It is suitable for long-term winter storage in a cellar if conservation is carried out on a large scale. Try to purchase the freshest product possible.

• Take lard, coarse regular salt, bay leaf, peppercorns (crush them), and any spices you wish.

We invite you to familiarize yourself with the terms and conditions for storing chicken eggs.

How to taste salt:

1. Rinse the cut pieces, pat dry, removing excess liquid.
2. Roll some of the lard in salt. For convenience, pour salt into a wide bowl. Place on the bottom of the jar.
3. Sprinkle with spices and place the next batch.
4. Do not place the product too tightly, 2/3 of the volume of the jar - leave room for an air cushion on top. A layer of air is necessary, otherwise the delicacy will turn sour and an unpleasant odor will appear.
5. If you salt for long-term storage, then roll up the jar with an iron lid and refrigerate. You can store it in a refrigeration unit under a regular nylon lid.

Five-minute brisket lard recipe at home

An unusual method of preparing lard will be discussed below. It cooks very quickly, but it turns out delicious and melts in your mouth. Due to the fact that the product is cooked in a pan for a full 5 minutes, and due to this, the name is five minutes. The meat fibers become tender and quite easy to bite. In general, a secret recipe called this year's Bomb.

We will need:

• Lard brisket - 2.5 kg
• Drinking water - 2.5 l
• Salt - 250 g
• Garlic - 12 cloves
• Sweet ground paprika - 1 tsp
• Ground black pepper - 1 tbsp
• Chili-0.5 tsp
• Vegetable oil - 1 tbsp
• Black peppercorns - 1 tbsp
• Bay leaf - 5 pcs.

Stages:

1. Take brisket with layers, this is the meat that is best suited for this recipe.

Fill a saucepan with water and add salt, bay leaves and peppercorns. Once the mixture comes to a boil, add the brisket pieces.

2. Cook this beauty on the stove from the moment of boiling for 5 minutes. The lard should steam during this time. Turn off the stove and cover with a lid, plus wrap in a towel. Leave at room temperature until completely cooled. Then remove the towel and store the jar or pan with the contents in the refrigerator.

3. After 3 days, proceed further. Press the garlic through a garlic press onto a saucer. Salt it thoroughly so that it does not sour over time.

4. Pepper, add chili and sweet paprika. And finish with freshly ground black pepper. Next, pour in vegetable or olive oil so that the spices release their aroma well.

5. Lubricate the lard with this aromatic mixture on all sides.

6. Place all the pieces in a container and leave in the refrigerator for 1 day. It turns out amazing and very tasty! Bon appetit! Stored in the refrigerator for a couple of weeks, I'm sure it will disappear from there much faster.

7. Eat healthy! Happy discoveries everyone! The taste is divine, the meat is juicy and very soft and tender. Bon appetit, friends.

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Lard in a jar of dry salting without brine

Boiled lard turns out incredibly tender and aromatic, I talked about recipes for salting it, ask. But the most delicious way is in a water bath in a jar. Advice: do not take pieces of pork with layers or brisket, as the meat will not cook properly and will turn out tough. And I don’t recommend taking thick pieces; thin pieces will be salted better and faster.

Take:

• Lard – 1 kg.
• Bay leaf, salt, chopped peppercorns, garlic, add cumin to the spices if desired.

How to pickle:

1. Preparation of products: cut the lard into pieces suitable for the size of a jar. Crush the pepper, cut the garlic into slices.
2. Make cuts over the entire area of ​​the pieces and stuff them with garlic.
3. Mix the seasonings in a bowl, roll the lard in them, and put them in a jar. Do not pack too tightly.
4. Lay a cloth on the bottom of the pan so that the jar does not jump, pour in water and, letting it boil, cook the lard for about an hour.
5. Next, roll it up under an iron lid and transfer it to the cold. Second option: let the product cool, remove the pieces, wrap them and put them in the freezer.

How to salt lard and garlic in a marinade for long-term storage

If you are a true lover of everything salty, then you will appreciate this cooking option. In our city they call this recipe village-style lard, and they claim that it is the best, what about you? Don't you do that?

We will need:

• water - 1 l
• table salt - 4 tbsp
• lard - piece
• laurel - 4 pcs.
• allspice - 10 pcs.
• black peppercorns - 0.5 tsp
• garlic

Stages:

1. First of all, rinse the lard and clean it from visible dirt, dry it with paper napkins. The more layers of meat, the tastier it will be.

Using a sharp knife, cut the lard into large pieces that are convenient for you.

2. Prepare the brine by adding salt to the water and stirring until it is completely dissolved.

Test the amount of salt with a fresh chicken egg, lower it and it should float. This indicates that you added the right amount of salt.

As soon as the marinade boils, add bay leaves, peppercorns, and allspice. Let the broth boil for 3-4 minutes. Cool.

3. Peel the garlic and cut it into cubes with a kitchen knife.

4. Then sprinkle the garlic with salt and place some on the surface of the dish. Then place the pieces of lard and sprinkle with garlic again. Remove the bay leaves from the marinade and place them on the surface of the dish.

5. Fill with prepared cold brine. It is best to place another cup on top and place a weight on it.

6. In this state, the lard should lie for 2-3 days in a warm room. And then put it in the refrigerator for 2-3 days.

And then strain the brine and remove all the peppercorns and garlic. Place the pieces in a bag and store in the freezer. There it can be stored for a very long time. Or send the jar of lard and brine (close with a nylon lid and do not keep it at home) immediately to the cellar for long-term storage. Bon appetit!

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How to roll lard for the winter - dry salting

A simple recipe for storing lard in jars for the winter is to salt it generously, following the rules.

Required ingredients:

• pork lard - 700 g
• rock salt - 100 g
• garlic - 1 tbsp.

Cooking method

1. Cut fresh lard into layers 1-2 cm thick. Peel the garlic and chop coarsely.
2. Wash the liter jar thoroughly and wipe it dry.
3. Pour a tablespoon of salt into the bottom of the container and throw in a couple of cloves of garlic. Next, lower the lard into the jar in one layer and cover it in the same way as the bottom.
4. Fill the container to the top, alternating layers. If desired, the lard can be sprinkled with paprika, black or red pepper.
5. Close the jar with a tight lid and shake well so that the salt is evenly distributed over all layers. Storing lard for the winter under a canning lid can last for many years without loss of taste.

Lard in brine in a cold way

Another simple way to salt lard, but only this time the brine will not be hot, but cold. Prepare this appetizer without any hassle or worry. Still, the final taste depends primarily on the spices and herbs that you took, so I recommend taking a proven mixture from Pripravych.

The only thing with this “cold” technology is that the pieces of lard will have to sit longer in order to marinate better.

We will need:

For the brine:

• for 1.5 liters of water - 200 g of salt
• salo
• garlic - 12 cloves
• black peppercorns - 1 tsp
• spices for lard, bacon and smoked meats Pripravych

Stages:

1. Cut the neck part of the carcass into pieces 4-5 cm long.

2. Place the ingredients in a saucepan. Next, scatter the chopped garlic over the surface. Sprinkle the lard with pepper, peas and add seasoning for smoked meat and bacon.

3. Pour coarse salt into chilled drinking water and stir until it is completely dissolved. And cover the lard with brine.

4. Place a flat plate on the surface of the food. And leave for a day at room temperature. And then put it in a cool place for a week (you can use the refrigerator).

Well, then take it out of the pan and eat it for your health with some soup or just like that. Happy discoveries!

Source
https://youtu.be/AdJNjrkHtfY

Storage conditions, tips:

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

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

Choosing lard for salting

To make salted lard especially tasty, it should be chosen correctly for any recipe. It is very important to buy the freshest possible product - not frozen. The easiest way to do this is in the market. It is advisable to start shopping early in the morning, before the products have had time to sit on the counter for a long time. When choosing a point of sale, you should pay attention to the cleanliness of the trading place and the accuracy of the seller, and check the availability of the declared product quality certificates.

It is definitely worth checking whether there is a stamp on the skin of the product indicating that it has passed the necessary control.

It is best to choose lard from pigs. Boar products often have an unpleasant odor that is difficult to overcome. Pork lard is more tender and has a more refined taste. But sometimes sellers hide what product they are selling. They are trying to pass off boar lard as farm pork. This can be determined primarily by the smell of the product. It is useful to clarify from which part of the carcass the fat was cut. Its softness, the presence of a meat layer, and porosity will depend on this.

So, the part from the cheeks, neck or head is tougher, but has an excellent layer of meat. The lard from the back turns out to be tender and especially tasty. It is ideal for pickling. This product can even be consumed raw with onions and garlic. No less soft and tender lard from the brisket. It can also be with a small layer of meat. But part of the ham, although soft, is usually quite porous. Therefore, it is less suitable for pickling.

When purchasing lard, it is recommended to pay attention to its color. A quality product will be white. A light pink tint is allowed, but not gray or yellow. The latter options suggest that the lard is already old or has already begun to deteriorate. You should immediately avoid buying lard with a red tint. This indicates that the animal was not slaughtered correctly or that the blood was not drained from the carcass. As a result, lard with any salting method will turn out tasteless.

It is worth smelling the lard before salting. It should have a pleasant smell. If the product smells of urea, it probably comes from boar. You can also carry out an additional check - set fire to a small piece of lard. If its unpleasant odor increases, you should definitely refuse to purchase the product. The softness of salted lard in the future depends on the thickness of its skin. The smaller it is, the better. There should be no hairs on the skin that remain unscorched.

Salo in brine in Belarusian style

Cooks often decide to salt lard in brine in the Belarusian way. This recipe has a special feature. After salting, the fully prepared snack should be kept in the freezer. The process takes about 70 hours.

This affects the taste of the resulting treat. It is recommended to use lard with a meat layer for this recipe.

What ingredients will you need?

For the dish you need to take:

• lard with layers (pork) – 1.8-2 kg;
• laurel leaves – 8-9 pcs.;
• coarse salt – 4.5 tbsp. l.;
• peppercorns – 1.5-2 tbsp. l.;
• cumin – 1.5 tbsp. l.;
• garlic – 2-3 heads (medium size);
• water – 1.1-1.2 l.

Step-by-step cooking process

The cooking process includes several stages:

1. The lard is cleaned with a knife. It is processed on all sides so that no contaminants or excess salt remains (if the product is sold in it).
2. All the salt is poured into the water, the salt crystals are completely dissolved.
3. All prepared lard is placed in a container with brine. It is first cut into small pieces. The liquid should completely cover all the lard.

4. The future snack goes to the stove. The lard in the brine is brought to a boil, after which it is immediately removed from the stove.
5. The meat product is left to cool in brine at room temperature, after which it is refrigerated in the same form for 50 hours. If lard protrudes from the liquid, it is pressed down under pressure. Even an ordinary plate is suitable for this.
6. The lard is removed from the brine and dried with paper towels. Vertical cuts are made in several places on the product.
7. The top of the meat product is coated with a mixture of crushed garlic and spices.

The prepared pieces of lard are wrapped in parchment, then in a bag. In this form, they are sent to cool conditions for at least 6 days. And then put it in the freezer for 3 days.

Rules for serving dishes, decoration

After 3 days in the freezer, the lard can be cut into pieces and served. For example, with bread and garlic.