How to pickle lard? Delicious salted salted recipes in brine at home

Salted lard is a traditional dish of Ukrainian cuisine, which has gained popularity in all countries of the world. It can be given with soup and a second course, and used as a side dish. They like to eat it with bread, add dumplings to the filling, and make an amazing taste of cracklings. The delicacy can be combined with berries, herbs, vegetables, meat. Thanks to him, the food becomes juicy and piquant in taste. There are many ways to cook at home. Even the biggest gourmet, will find the perfect recipe for himself, how to salt the lard without the hassle and get a delicious treat.

How to salt lard in brine - a classic Ukrainian recipe

Ingredients:

• fat - 2.5 kg;
• cold water (boiled) - 1.3 liters;
• garlic - 8 cloves;
• black pepper in peas - 6 grains;
• bay leaf - 9 pcs.;
• allspice - 4 tsp;
• salt (preferably large) - 100 g.

Cooking:

1. Lard must be washed well under a stream of cold water. Particular attention should be paid to this step in order to remove dirt and possible debris from the product.
2. Peel the skin with a knife and cut the lard with a sharp knife into large, long strips.
3. Finely chop the garlic.
4. In the bowl, mix the crushed bay leaves, ground pepper and peas, garlic.
5. Pour water into a deep container and dilute the salt.
6. Add seasoning to the water. There are not many seasonings. Salo absorbs exactly as many spices as it needs. Therefore, the taste of the dish will not be spoiled.
7. Add chunks of fat to spicy water. Top with a plate. In a three-liter jar, pour water and put on top - it will oppress.
8. Put in the refrigerator or in any other cold place for three days.
9. Take a paper towel and wipe the cooked product.
10. Rub the lard with chopped garlic and spices on top.
11. Keep lard in the freezer by wrapping in cling film or bag.

How to salted lard in brine "brine"

 

For food lovers, there are plenty of cooking methods. A delicious recipe for salting fat in brine, they like to harvest it for a long time.

Ingredients:

• fat - 1.5 kg;
• bay leaf - 7 pcs.;
• garlic - head;
• salt - 1 cup;
• peppers in peas.

Cooking:

1. Cook the brine. By the number of ingredients, one glass of salt is required to prepare. For this volume, you need to take five glasses of raw water (cold).
2. Put water and salt in a pan, stir. Boil over high heat. Leave to cool, you can put it in the refrigerator, then the cooking process will accelerate.
3. Cut the main ingredient so that it is easy to get out of the can. Smaller size will salt out faster. Larger pieces will be juicier, but more time will be required.
4. Grind the garlic into pieces, it is advisable not to use the garlic, the result will be different.
5. Rub into each shmatok.
6. Take a three-liter jar. In order not to spoil the product, do not stack it tightly, leave a little space. Between layers sprinkle with bay leaf and pepper.
7. Cover with a lid. Do not put in the refrigerator. Store at room temperature for five to seven days, depending on how lard is sliced.
8. Distribute the finished product into bags and store in the freezer.

Salting Belarusian style at home

Salo is not only tasty, but also a very healthy product. Its use has a good effect on the body. The common belief that fat helps weight gain is wrong. If consumed in moderation, there will only be benefits. So the vitamins and nutrients contained in the product help to nourish the skin, improve metabolism and hormones, increase immunity, cleanse the body and cheer up.

It is interesting: how to salt lard in brine at home

Ingredients:

• lard - 1 kg;
• bay leaf - 3 leaves;
• sugar - 1 tsp;
• caraway seeds - 1 teaspoon;
• salt (preferably large) - 2 tbsp. spoons;
• garlic - 7 cloves.

Cooking:

1. Wipe the skin with a knife.
2. Wash the main product, dry well, for this you can use a paper towel.
3. Garlic divided into two parts. Grind one half through the garlic, and cut the second into small pieces.
4. Stir the mixture of garlic, sugar, caraway seeds, salt and grate lard.
5. Hands break the leaves of parsley, mix with pieces of garlic.
6. Sprinkle on lard.
7. Put fat in a jar, cover.
8. Clean in a cool dark place, but do not refrigerate.
9. Mix the pieces every day, swapping them.
10. The time required for salting is about a week. It all depends on what pieces are prepared. In order not to be mistaken, check readiness every day.
11. Next, put in the refrigerator for seven days.
12. Turn the product over every two days.
13. Do not remove seasonings and salt from the prepared fat. Wrap in a bag, freeze.
14. Remove salt only before serving.

Recipe for salting salted in brine in Transcarpathian style

 

In Transcarpathian villages they know how to grease fat adults and children. Shatma bacon hangs in everyone's house. According to this recipe, tasty, fragrant, and most importantly natural fat comes out, which is quickly cooked.

Ingredients:

• lard (salted) - 500 g;
• garlic - 10 cloves;
• Bay leaf;
• water - 2 glasses;
• black pepper;
• sugar - 1 tbsp. a spoon;
• vinegar - 2 tbsp. spoons;
• onion - 4 pcs.;
• salt - 1 tbsp. a spoon;
• carrots - 2 pcs.;
• allspice;
• cloves.

Cooking:

1. Finely chop the carrots.
2. Mix salt, sugar, pepper in water. Pour in carrots.
3. Boil.
4. Pour vinegar and remove from heat.
5. Cool completely.
6. Cut fat into thin slices and transfer to a deep container.
7. Cut the onion into rings.
8. Garlic - with plates.
9. Onion put onion, pepper, garlic.Mix everything evenly.
10. Pour food with cold brine.
11. Leave on the table. An hour later, the dish is ready.

Smoked lard in brine

 

For cooking, you can use ordinary fat, in height up to 10 centimeters. But the best thing for this recipe is a piece with a tender meat layer. In this version, it is not only tasty, but also beautiful. Using onion peel in the recipe will add an exquisite smoked taste to lard.

Ingredients:

• lard - 1 kg;
• garlic - 5 cloves ;;
• water - 5 - 6 glasses;
• peel of onion;
• pepper;
• Lavrushka
• salt.

Cooking:

1. Prepare husks from ten large onions.
2. Mix spices, salt and husk with water.
3. Cut fat into slices so that you can safely use it in the future.
4. Dip in liquid.
5. Wait for boiling and boil for 30 minutes.
6. Soak in brine for eight hours.
7. Remove the lard, wipe dry with a paper towel.
8. Wrap in a film, freeze.

Dry Salting Recipes

Salting salted at home can be carried out not only in brine. With this cooking option, the delicacy is no less tasty.

Ingredients:

• lard of pigs - 1 kg;
• bay leaf - 7 pcs.;
• ground white pepper - 1 teaspoon;
• coriander - 1 teaspoon;
• ground red pepper - 1 teaspoon;
• garlic - 1 head;
• ground black pepper - 2 tsp;
• salt (large) - 6 tbsp. spoons;
• cloves - 1 teaspoon.

Cooking:

1. Rinse the lard very well, the quality of the final result depends on this.
2. Leave to dry. To speed up the process will help a paper towel, wipe them dry.
3. Chop the garlic into slices.
4. Pour garlic into a piece of fat. To do this, make incisions where you place the garlic cloves. Rub the rest of the surface.
5. Mix the remaining ingredients with each other. Rub the product well on all sides.
6. If you are preparing several pieces, put them in a container very tightly to each other.
7. It is necessary that the product stood without a cold day. Then put in the refrigerator for six days.
8. Ready fat to freeze.

How to choose the right product for salting?

The main rule is to buy good quality fat. It must have not only a thin, but also a soft skin. It should not have a pronounced smell. Male fat has an unpleasant odor. The best part is a cut from the back or from the side. It is better not to take lard with a layer of meat - it is cut off from the belly. The delicacy from this piece will definitely be tough and chew badly.

The ideal way to check whether the fat is suitable is to take a sharp knife and pierce a piece, if it goes into the oil, then this is exactly what you need. You can also check with a match - the better and softer it enters, the nicer the finished product will be.

The pulp should be white, have a slight shade of pink. The skin should not contain bristles, have a slight smell of smoke from straw. In order to grind the pig, they first cover it with smoldering straw, then remove the remaining hairs with a blowtorch. If there is an external smell - the piece should not be taken, which means that the storage conditions were not observed.

The ideal thickness for salting is five centimeters, you can take it thicker or thinner to taste. Pay attention to the stigma - this means that the product is of high quality.

How to speed up the process of salting fat?

To speed up the process:

• so that the lard is cooked faster, is soft and juicy, pre-soak it in water for six to ten hours;
• use only coarse salt, it removes excess fluid;
• cut lard in small pieces, the smaller the faster it cooks;
• if you don’t like small pieces, make cuts over the entire surface - this will also help reduce salting time;
• salt does not happen much, do not regret it. Salo will take as much as he needs, the cooking process will speed up in large quantities.

Never store the product in the light, in this case the lard quickly turns yellow.