Lard is a thick layer of fat found under the skin. Over many years, it can accumulate biologically active elements, fat-soluble vitamins and antioxidants. Lard also contains vitamins A, D and E, acids that help strengthen the immune system and protect against colds.
Many people buy a healthy product on the market, and connoisseurs salt lard in brine themselves at home. Only a personally salted delicacy will definitely melt in your mouth, as it is marinated with garlic slices, black pepper, dill and love.
Lard in brine in a jar for long-term storage - the most delicious recipe
If a person decides to bring to life the most delicious recipe for lard in brine, he must purchase a strip cut from the back of a pig. This is the most tender and soft part of the carcass, and meat lovers should pay attention to the pieces with layers of meat.
List of ingredients:
- Lard – 1 kg;
- water – 1,000 ml;
- salt – 300 gr.;
- bay leaf – 6 sheets;
- allspice peas – 22-25 pieces;
- coriander – 1 tbsp. l.;
- dill - 1 umbrella with stem and herbs;
- garlic minced or pressed - 2 tsp;
- hot pepper - 2 pods, chopped.
Cooking method:
Take fresh lard, but if it was in the freezer, then defrost it at room temperature. Cut into pieces that can easily fit into the neck of the jar.
Sterilize the jars and lids while preparing the marinade. For this, add salt, prepared spices and herbs into hot (but not yet boiling) water.
When the marinade boils, garlic mass is added to it. Everything is thoroughly mixed and boiled for another 5 minutes. After this, the brine cools to a temperature of 50 degrees.
Place lard pieces tightly into prepared jars. Fill the containers with warm marinade so that it completely covers the meat product.
Close the jars with screw caps and place them underground for long-term storage. You can open it after 2 days and serve it, or store it for up to six months.
Salting lard in brine is a tasty dish that slowly melts in your mouth, so it’s worth preparing a lot of it at once. If the household can’t handle a few pieces, then they are perfectly stored in the freezer until the time when you want to eat them.
Useful tips
Many housewives use time-tested recipes for salting lard. And they also recommend:
- In any salt recipe it is necessary to use garlic - it gives the finished product not only a special taste, but also a pleasant aroma, and also contributes to long-term storage of the product;
- Cloves, cumin, star anise and cardamom are perfect as spices. You can also use ready-made seasonings, but the taste will not be as rich;
- The finished dish cannot be kept in the sun - it will turn yellow;
- Don’t be afraid to overdo it with salt or spices - this unique product absorbs as many spices as necessary;
- To ensure that the product has a pleasant smoky aroma, it is worth scorching the greasy skin before salting;
- To prevent salted lard from becoming hard, it should be soaked in water at room temperature before salting;
- The hot salted product can be stored without removing it from the brine, so it will be soft and spicy, but it can only be stored for 1-2 months.
Salting lard in brine using the hot method is quite simple, the main thing is to use spicy spices and follow the recipe. It is impossible to spoil this product, so even a housewife who is in the kitchen for the first day can handle salting it. But salty, aromatic lard can please the whole family, especially the male part, for a long time.
How to cold salt lard in 1 liter of water
The recipe for salting lard in brine per liter of water is successful if you choose the right raw materials for it. An excellent snack is easily identified by its shade and consistency; it must be snow-white or soft pink. The product is distinguished by its uniformity, absence of loose areas, and sweet smell. If the ideal piece has been selected, then the lard will be tasty even when cooked.
To prepare you need to prepare:
- lard from the back of a pig - 1,200 g;
- water – 1 liter;
- garlic – 3 cloves;
- table salt – 4 tbsp. l. (with a slide);
- bay leaf – 3-4;
- dill seeds – 1-2 tbsp. l.;
- black pepper – 7-8 peas;
- allspice – 10-15 peas.
Cooking process:
- Pour water into an enamel pan and add salt. Add the spices and seasonings measured in advance and let the water boil.
- After the liquid has boiled for 3 minutes, it is left to cool completely. The garlic is cut into thin pieces, and a block of lard is cut into 4 parts.
- In each piece of lard, deep cuts are made with a sharp knife into which the garlic is stuck. The preparations are placed in a pan, sprinkled with the remaining garlic.
- The prepared product is poured with cold brine so that all the pieces are completely covered. Under a closed lid, pickle in the refrigerator for 3-4 days.
When the required time has passed, you need to remove the salted lard from the brine and dry it thoroughly with paper towels. You should put the pieces into bags and put them in the freezer for long-term storage.
Method number 6. Express method for salting lard
If you don’t know how to quickly salt lard in a limited time and make it tasty and aromatic, you can use the following recipe. For 1 kg of lard you need to take:
- 1 liter of water;
- salt – 4 tbsp. l.;
- head of garlic;
- allspice, ground black and red;
- bay leaf – 5 pcs.
All the pepper, bay leaves and salt are added to the water. After stirring everything, place the pan on the stove. When the liquid boils, put the lard cut into 4 parts into the brine and after it boils again, boil it for 5 minutes. Now crush one half of the head of garlic and cut the second into slices. Remove the lard from the heat, wait 15 minutes, sprinkle the product with garlic and refrigerate it. In a day it will gain maximum flavor and become incredibly aromatic.
Now you know how to pickle lard using different recipes. Try them out and see which one you like best.
Marinated lard with garlic in hot brine
The recipe for marinating lard in brine is simple, since its execution requires virtually no effort from the cook. The longest time it will take to prepare the brine, which has to be cooled. You need to pay attention to the boiling marinade, into which you can put any spices, including more garlic.
List of ingredients:
- 1 000 gr. lard;
- 1 head of garlic;
- 500 ml. water;
- 2 tbsp. l. coarse table salt;
- 3-4 bay leaves;
- 10-12 black peppercorns;
- 7-10 peas of allspice;
- ½ tsp. coriander seeds.
Step-by-step preparation:
Wash the thin lard, peel the skin with a knife and cut into strips. Place the prepared pieces into a plastic container. Stick chopped garlic deep between the slices of the appetizer.
Place salt, pepper, bay leaf, coriander in cold water. Boil the brine for 3-5 minutes, stirring occasionally. Transfer the spices into a container with lard, and then carefully pour boiling brine over everything. When the water has cooled, the container with the future snack is placed in the refrigerator for ripening for 3 days.
This recipe is ideal for marinating pork belly. This part of the carcass can be sent to a container along with pieces of lard or cooked separately.
A very tasty recipe for lard with garlic in Ukrainian
The amount of seasonings and the spices themselves are up to your taste. I will give the average number in the recipes. You can change the quantity or even the composition of the ingredients. Or you can add even a minimum of spices!
Ingredients:
- Lard – 1.5-2kg.
- Salt – 150g.
- Water – 1l.
- Black pepper (ground and peppercorns)
- Garlic
- Bay leaf
Preparation.
Cut the lard into small pieces.
Add salt to boiling water. The salt should completely dissolve.
Place pieces of lard into a container. Sprinkle each layer with pepper, garlic and bay leaf.
Then again a layer of lard and spices.
Pour hot brine into the container. Press down the lard with a plate.
Cover the container with a lid and leave overnight. Then you can put it in the refrigerator for 3 days.
It is ideal to brine brisket in this way.
The veins of lard and meat are simply bombishly delicious!
Delicious recipe for lard with garlic
Recipe for salting lard in brine in onion skins
The most delicious recipe for lard in brine is different for each housewife, and ideally the end result should be a fragrant, tender, surprisingly tasty product. The highlight of the dish will be the addition of onion peels to the brine, which will add a piquant flavor and an interesting shade. The housewife can vary the amount of husk added to obtain a rich or subtle color.
We will need:
- 500 gr. lard;
- 15-20 gr. onion peels;
- 1 liter of water;
- 4 cloves of garlic;
- 6-7 laurel leaves;
- 2 tbsp. l. salt;
- a mixture of ground peppers.
Preparation:
Pre-washed and dried husks are poured into boiling water. Add salt and bay leaf to the liquid.
Place lard, cut into thick bars, into boiling brine. Boil after boiling for 30-50 minutes, depending on the thickness of the workpieces.
Each cooled piece is generously sprinkled with a mixture of peppers on all sides. Then crushed garlic puree is rubbed on all sides.
Onion skins can be collected all year round, dried and stored until the day of preparation. Before placing this savory component in water with pieces of lard, you will have to thoroughly rinse it under running water and additionally scald it with boiling water.
The highlight of onion peels is that they give the finished product a smoky note, which can be enhanced by adding liquid smoke or pieces of prunes to the main components.
Soft lard in brine with vinegar and onions - just melts in your mouth
The most delicious lard is obtained in brine with the addition of finely chopped onions and vinegar. A delicate and at the same time savory appetizer will not sit on the table for long, and it is easy to prepare. For pickling, use only simple products that are available in every refrigerator.
Components:
- thin lard – 1.2 kg;
- 2 large onions;
- paprika;
- black pepper;
- 3 tbsp. l. seasonings for meat;
- 4 tbsp. l. vinegar.
Preparation:
Cut the lard into thin strips, about a centimeter wide.
Chop the onion into thick half rings or quarters.
Mix lard with onions, sprinkle with meat seasoning. Add the rest of the spices and plain or apple cider vinegar.
Mix everything thoroughly and transfer it to a jar, compacting the mass well. Cover with a lid and place in the refrigerator for several hours.
The peculiarity of this method of preparing this dish is the addition of vinegar to it, which gives it interesting notes. If the lard is cut into small pieces, you can try it after a couple of hours. It will take about 24 hours to marinate large slices, stirring the mass periodically.
Dry salting of lard
This method allows you to prepare tender and tasty lard that will literally melt in your mouth. It is easy to prepare and even a beginner can handle it.
Ingredients
Servings: –+8
- Pork lard 2 kg.
- Salt 150 g.
- Garlic 1 head
- Ground black pepper ½ tbsp.
Per serving
Calories: 720 kcal
Proteins: 2 g
Fat: 88 g
Steps
40 min.Print
- Prepare the lard into pieces 4-5 cm wide and make cuts across it with a knife. Add salt and grate the lard well on all sides. Add pepper and rub in a little. Peel the garlic cloves, cut into several pieces and press into the cross cuts.
- Pack the lard in plastic bags and refrigerate for 3-4 days. After a few days, you can take out the lard and clean off the excess salt and pepper. The lard should be salted by this time. Repack it into a bag and put it in the freezer.
How to deliciously salt lard in brine so that it is juicy and soft
There are several methods for preparing natural lard to achieve maximum juiciness and softness. The meat product, cut into slices after being kept in brine, can be served on the table after a few hours or days.
List of components:
- 1 liter of water;
- coarse rock salt – 1 tbsp. (faceted);
- brisket – 1500 grams;
- laurel – 2 leaves;
- pepper - a few peas.
Cooking process:
Pour water into an enamel container and place salt in it. Place bay leaf and peppercorns into the future brine.
Place the marinade on the fire and boil, stirring occasionally. Place large pieces of thick lard into the liquid. In brine, thick slices are salted for 3 days under pressure in the refrigerator.
For such pickling, it would be ideal to use glass containers and avoid plastic. No one forbids storing the resulting delicacy in plastic containers in the freezer, but only for a short time. After three days, the pieces can be coated with a mixture of garlic, paprika and allspice passed through a press for flavor.
Five-minute lard in brine - the perfect snack for all occasions
Lard prepared according to a similar recipe will turn out piquant, tasty, and tender. This appetizer is ideal if guests are already on the doorstep and you want to surprise them with something new in 5 minutes. You can salt not only lard in this way, but also a piece of meat on the bone, roll it into jars for future use or eat it right away.
For the perfect snack, let's take:
- brisket – 2 kg;
- water – 2 l.;
- rock salt - 2 tbsp. l.;
- bay leaf – 6 pcs.;
- ground allspice – 1 tsp;
- black pepper – 30 peas;
- curry – 1 tsp;
- hops-suneli – 1 tsp;
- garlic – 2 small heads.
Preparation:
Wash the breastbone, scrape it with the blunt side of a knife and cut into small slices. Pour salt into the water, scooping it up a little at a time. Add peppers and bay leaves to the salted liquid.
Put lard into the marinade, cover the pan with a lid and let it boil. Periodically you need to remove the formed foam so that the brine does not become cloudy.
Press down in the pan with an iron plate so that it does not float. Boil for at least 15-20 minutes until slightly soft. Turn off the heat, take out the plate and add chopped garlic and remaining seasonings into the marinade for flavor. Place the finished delicacy in a cold place for at least an hour and a maximum of 12.
The most delicious pickling recipe allows you to prepare an amazing snack in 5 minutes. You can store it in the refrigerator or enjoy the soft skin and tender flesh the same evening. The finished product is sprinkled with red or black pepper and dried dill.
How to pickle lard in brine at home, tasty and quick
A very tasty appetizer, which will not be difficult to prepare if you purchase lard with a thick meat slit. It is best to serve it on the table by cutting it into the thinnest slices, adding pickled cucumber and a piece of black bread.
Ingredients:
- thick layer of lard - 1400 g;
- water – 1 l.;
- allspice – 6 peas;
- black pepper – 20 pieces;
- laurel – 3 leaves;
- salt – 3 tbsp. l.;
- garlic – 1-2 heads.
Preparation:
Wash the lard in warm water and carefully remove dirt using a scraper. Add both types of peppers and bay leaves into the water.
Be sure to accurately calculate the amount of salt, pour it into the marinade and stir. Check the saltiness by placing a chicken egg in it, which should float to the surface. Boil for 10 minutes, let the mixture cool to room temperature.
Cut the lard into small slices of any shape. Cut the garlic cloves into 4 parts. Place the meat product in glass jars, into which the spices from the brine have already been transferred, liberally sprinkling the strips with garlic. It is convenient to compact using a rolling pin for rolling out dough. Sprinkle the remaining garlic on top of the product.
Carefully pour the cooled brine into the jar. Stir the entire mixture to expel any air bubbles and cover the container with a plastic lid. The lard is salted in a warm place for 4 days, and then placed in the refrigerator for 6 days.
After the lard is ready, you need to remove it from the brine, wipe it with a napkin and place it in the freezer for storage. It will not be possible to store the product for a long time, since it is surprisingly tasty.
Hot salting of lard
Ingredients: 1 kg of lard, 1 liter of water, 100 g of onion peels, 80-90 g of salt, 8-10 cloves of garlic, 10 allspice peas, 6-7 black peppercorns, 5 bay leaves, 2 tablespoons of sugar, ground black pepper or other spices to taste.
Preparation: Pour water into a saucepan and add spices: onion skins, salt, black and allspice, bay leaf and granulated sugar. Stir and bring to a boil. Boil for 2 minutes, then add lard cut into pieces and cook for 10 minutes. Let cool to room temperature and cover with a lid and place in the refrigerator for 24 hours.
We take out the lard and remove excess moisture with napkins, then grate with ground black pepper and chopped garlic. Wrap in cling film and put in the freezer for 3 hours. The lard is ready to eat.
Now you know how to prepare delicious lard at home and surprise the whole family with this delicious snack. Bon appetit!
Salt lard in brine with garlic and spices in a jar
It’s quite easy to prepare lard in brine in a jar yourself, and it flies off the plates in the blink of an eye. The raw material is salted in a jar in about 4 days, but it tastes best after a week. Some chefs strongly advise keeping the lard in brine with garlic for at least 14 days to get the perfect taste.
Products for cooking:
- fresh;
- water – 2000 gr.;
- salt – 260 gr.;
- freshly ground allspice – 1/2 tsp;
- bay leaf – 4 pieces;
- hot red pepper – 1\2 tsp;
- mixture of peppers – 1\2 tsp;
- garlic – 7-8 cloves.
Cooking method:
Mix salt with warm water using a tablespoon until the spice is completely dissolved. Add pepper, leaves and garlic pressed through a garlic press to the future marinade.
Add hot red pepper and a mixture of several ground peppers to the mixture. Place pieces of lard into the warm marinade, dipping them into it on all sides. The meat product should lie close to each other so that it does not float.
Cover the container with lard with a plate. Place the pan in a cold place for about a week. You can transfer it to a glass jar and leave it to mature in it.
It is recommended to eat lard immediately or store it in a cool place for no more than 6 months. The product is perfectly stored in hermetically sealed and pre-sterilized jars. To avoid contracting botulism, you should place the snack in the refrigerator immediately after opening the lid on the jar.
Lard in brine for the winter in jars with an iron lid
Lard in brine with garlic in a jar is a great appetizer for any holiday. In order not to fuss on a holiday, you can easily prepare it for future use. For the safety of guests and household members, it is necessary to thoroughly wash the jars, ensuring their sterility.
List of ingredients:
- 2 liters of water;
- 300-400 gr. coarse salt;
- 4 kg. lard;
- 6 cloves of garlic;
- 6 bay leaves;
- 12-15 peppercorns.
Preparation:
More salt is added to the water for summer or less if the weather is cold. Stir until the liquid comes to a boil.
Cut lard with abundant layers of meat into pieces, the height of which is no more than the height of a liter glass jar. Place loosely in containers, adding whole garlic cloves, bay leaves, and pepper.
Fill each jar with boiling brine, and pour in the liquid gradually so that it does not crack. Cover with tin lids and place in a large saucepan filled with water. There should be just enough liquid to cover the jars up to half the height.
After the water boils in the pan, the sterilization process takes about 2 hours over low heat. Remove the jars from the boiling water, wipe and roll up. Turn upside down and leave to cool.
Lard in brine, sealed with iron lids, is intended for long-term storage of the product. This simple recipe allows you to enjoy bacon with or without layers of meat at any time of the year.
How to salt lard in brine with garlic and dill - it will be soft and juicy
Some people like pieces of lard flavored with spices or aromatic herbs. The fact is that the appetizer with dill acquires piquant notes and emphasizes the natural taste of the appetizer. This meat product helps keep the human body in good shape in chilly, damp and frosty weather. If the snack is intended for a festive or everyday table, it is not necessary to roll it into jars.
Product composition:
- 1600 gr. lard;
- 150 gr. non-iodized salt;
- 1500 ml. clean water;
- 4 -5 pieces of bay leaf;
- 10 peppercorns;
- a pinch of ground allspice;
- 5-6 cloves of garlic;
- 1 small bunch of dill.
Cooking method:
Before salting lard in brine, be sure to read the entire recipe, checking the presence of components in the refrigerator. Wash the piece of lard under running water and cut off the bristles with a razor.
Cut the large block into smaller ones. Be sure to place it in a jar and fill it with water to understand exactly how much it will be needed.
Pour salt into the resulting volume of water and dilute it until completely dissolved. Pour the resulting marinade into a jar, close with a plastic lid and place in a cold place for 5 days.
Drain the brine completely from the jar, add fresh brine, adding bay leaf and pepper. Refrigerate for 16 days.
After the lard is ready, it is taken out of the jar. Chop a bunch of dill as finely as possible. Using a garlic press, squeeze a few cloves of hot garlic and ground black pepper into the greens. Mix everything and spread on a piece of appetizer.
Before you pickle lard in brine according to this recipe, you need to understand that it is not too salty. If the consumer prefers unsalted and natural dishes, he will certainly appreciate this snack option.
Method No. 2. How to deliciously pickle lard with garlic
So, how to pickle lard at home, using a favorite ingredient of many - aromatic and healthy garlic? Very easy. For 1 kg of fresh lard you will need the following ingredients in the following quantities:
- 1 liter of water;
- 1 glass of salt;
- bay leaf – 2 pcs.;
- garlic – 3 cloves;
- dried herbs and allspice - to taste.
First, cut the lard into pieces 5 cm thick. Then you need to dissolve the salt in warm water and put the lard into this liquid. Bay leaves, garlic cloves, and dried herbs are also placed here. Everything needs to be mixed thoroughly and the lard should be placed in a cool place for 6-12 hours. When the appetizer is ready, you can additionally season it with your favorite spices.
