How to salt pork lard at home yourself. How to salt lard in rose salt, with a chasnik, in a jar, in lushpinnya tsybuli. Salting in lushpinnya tsybuli

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

Secret information

First of all, we need to tell you about the effects of salted lard in households, to know why this product is popular in rich countries of the world.

Due to its aroma and invaluable life-giving properties, lard is one of the favorite types of snacks. A lot of salted lard was valued by people, including the poor. Even the fleshy pieces of carcass were always available to those who could pay the price for them. All the same, the workers showed a lot of strength and energy.

Before speaking, there is a clear fact about this product. Historians believe that if Columbus had not drunk lard on Columbus’s ship, he would have been unlikely to have reached the New World.

Power to the product

Tim, how does salting of lard work, a lot of people get caught. And, in my opinion, such a product is always present on the skin. Therefore, you should avoid taking “long-lasting calories” from yourself. People who have lived with them quickly renew their strength and energy, and also preserve them for a long time.

So, 100 g of lard contains approximately 800 energy units. However, despite this, such a product is important even if it is brown, because it contains a lot of valuable fatty acids that play a role in the production of hormones, healthy cells and cholesterol metabolism. In this article, we wanted to introduce you to the most popular methods of salting.

Select product

Before you salt the lard, choose the right ingredients. For this purpose it is necessary to pay attention to the following nuances:

Bathe the lard better with its skin. The most important ones are those that are 2.5 centimeters below it.
To ensure that the salted lard turns out juicy and brown, the resulting product should be thoroughly washed. The bacon is springy, uniform and thick. You can convert it this way: pierce it with a sharp knife. If the fat is good, it will be able to lean on a little bit, but with this goodness it will roll through, without jerking.
For salting, it is better to bathe the lard of sows, lower hens.
When released, this product has either a light erysipelas tint or a snow-white color.
If you noted that you can eat a little bit of lard, then don’t take anything better.

It is also important to note that the product with crisped meat is easier to cook or smoke. This is due to the fact that when salted using the original method, lard can turn out to be too tough, and in addition, it is easy to cook, as it is stored in the refrigerator.

Product preparation and salting methods

To reduce the salty fat in your home, make sure to prepare the main milk well. You need to wash it in warm water, and then cut it into 4-centimeter slices - then the pieces will be salted well and evenly.

After preparing the drug, you will need to decide how you want to remove salted fat from your home. There are three options:

Respecting those who have a lot of recipes for making homemade lard, we decided to highlight some of the most popular ones.

Simply salted lard (Ukrainian)

The dry method of salting such a product is considered the most popular. It is also the least difficult. Why do we need:

pork lard with skin - about 1 kg;
medium chasnik cloves – approximately 10 pcs.;
laurel - 2 leaves;
kitchen salt - 4 large spoons;
peppercorns – 3-4 pcs.;
paprika melena - 2 large spoons;
kmin – dessert spoon;
chili pepper - dessert spoon.

Preparation of the product

Salting lard using the dry method is easy. For the cob, the main product must be thoroughly mixed, dried with paper towels, and then cut into two wide slices of 3-4 centimeters. Next, place them on the board with the skin down and make a number of cuts in the corner of 2-3 millimeters.

Salting process

After that, since the product will be crushed, it is necessary to clean the cloves of the chasnik, and then cut them thinly. Next, flatten the laurel leaves and press them into the previously cut slits at the same time as the hour plates.

As for the other ingredients (salt, peppercorns, melena paprika, cumin, chili pepper and other ingredients), combine them and grind them into a fine paste. Once it comes out, you need to grate the lard sheets, carefully place them on grub foil and wrap it tightly. For this type of product, it is necessary to take it into the refrigerator for 1-2 days. After the appointed hour, the appendix will be added until the start.

Naishvidsha salting of pork lard

Ukrainian lard can be salted in another way. For this preparation, the product must be grated and passed through a press, and then placed in a container and tightly closed. Place the product in the refrigerator and ventilate it with a stretch of 3-5 dB. After this you can safely take it into the freezer. Every other day, the pork fat must be removed, cut into thin bowls, and then served with bread.

Solimo lard in rosesol (cold)

The wet process of salting lard takes a little more than an hour, but the dry process takes a little more than an hour. For which we may need the following components:

fresh pork lard – approximately 800 g;
chasnik teeth – approximately 6 pcs.;
The kitchen is not very big - 4 large spoons;
reserved pepper - a couple of large pinches;
black peppercorns – 4 pcs.;
licorice paprika - a couple of small spoons;
bay leaf - 3 leaves;
the water is cold - about 3 liters.

Preparation of rosesole

How can you salt lard? Of course, using the wet method. To achieve your plan, you need to prepare aromatic rosemary. To do this, you need to pour cold water into a saucepan, then put it on the stove and bring to a boil. Far into the hot countryside, you need to add kitchen salt, allspice, bay leaves and peppercorns. The ingredients are mixed and the mixture is removed from the stove, then left at room temperature until the brine has completely evaporated. Now you can start preparing the main product.

Lard trimming

After adding the required lard, you need to wash it well, scrub the skin, and then dry it immediately with towels. Next, the product needs to be cut into medium pieces (approximately 3-4 centimeters wide).

Salting process

Having prepared the cheese, you need to put it in a jar (preferably Pivlitrova), and then fill it with brine until completely cooled. Then place the bay leaf and peppercorns in a container.

Then the filled jar must be closed with a polyethylene lid and placed in the refrigerator. It is recommended to salt lard in this way every few days. After this product, carefully remove it from the container and dry it lightly with paper towels. Next, you need to smear it with chalked paprika, rub it with a chameleon and burn it with grub foil.

To ensure that the lard turns out juicy and aromatic, it is recommended to keep it in the cold for at least three days.

Properly served to the table

Now you know how to salt lard at home using the wet method. Please note that if you wanted to prepare such a snack without first cutting it into pieces, the hour of soaking in brine and foil should be increased by several days. This is due to the fact that the fat and wide layers of lard contain spices more generously, lower in small pieces.

And now the most important thing: the savory and aromatic appetizer must be dried, cut into slices, and then brought to the table with whole grain and white bread, adjika and mustard.

Hot salting of pork lard

The hot method of salting pork lard is not very popular among the population of our region. Why is this connected? First of all, this method is very laborious. In other words, most people respect the saltiness of fresh lard. This way the appetizer turns out to be aromatic and tasty. It should be noted that during the thermal processing, all the brown substances of this product simply disappear.

So, let’s take a look at how salted lard works in the lard in the hot way. Why do we need:

pork lard with roasted meat - about 1 kg;
The kitchen one is not too much - about 4 large spoons;
bay leaves – 5 pcs.;
lushpinnya cybul - 4 large heads;
drinking water – approximately 1 liter;
tsukor-pisok - 2 large spoons;
black pepper chalk - vikoristovvati for relish and judgment;
Chastikov chasochki – about 9 pcs.

Processing of ingredients

Salting lard in lushpinnya tsybuli - finish the easy process. Before you can make it, you need to process all the ingredients first. To do this, pick up all the peelings from the heads of the tsibula, and then fill them with fresh water, dry the splints and pour them heavily into a colander.

Once the lard is dry, you need to rinse it and cut it into 5-centimeter-thick slices. It is also necessary to work and settle in advance. For this purpose, heat the water for a little while, and then add sugar and kitchen salt into it.

Preparation of products and their thermal processing

Having harvested the brisket and collected the lard, you need to add ½ part of the cauliflower shell into the multicooker bowl, and then place the main product on top of it (skin side down). After this lard, you need to grease it with ground black pepper and bay leaves. If it looks like this, sprinkle any leftover husks and pour in the previously prepared brine.

Having completed all the descriptions of the action, it is necessary to close the device and set the extinguishing mode for exactly one year. What time should you completely grind so that the product is thoroughly cooked, filled with all the spices, and also obtains a nice golden color.

Final stage

If you want to extract more tender and juicy lard, then after completing the thermal processing, it is recommended to keep it in the same brine for another 8-11 years. After the designated time, the product must be removed and dried immediately with paper towels. Next you need to grate it with finely chopped chasnik and a small amount of black pepper.

For this looking appetizer, wrap it in grub and place it in the refrigerator. After salting the lard, you need to put it in the freezer and wait for it to completely harden. Only after this can you live with a hedgehog.

How do you need to become a vikorist?

Lard, prepared with hot salted salt, comes out even more aromatic and savory. Moreover, whenever the cybula is peeled, such a product develops a pleasant golden hue.

Before speaking, the gentlemen are promoting such a product for lubricating potatoes. From which the fat has been cut, it is necessary to coat it in a frying pan until the cracklings form, and then add the shaved ribs and potatoes. It should be noted that such grass comes out even more tasty, sieve and life-giving.

Such a traditional Ukrainian product as lard was produced for food in the 18th century.Today's lard has not lost its popularity and can also be salted, smoked and subjected to other thermal treatments. Among all the recipes for this product, the one I love the most is the lard itself, which can be salted in a delicious way and served as a wonderful appetizer. You can learn all the secrets of making salted lard by watching the video or reading the recipes.

Vibir lard for salting

To salt the fat in your household, you need to wisely approach your food choice and find out beforehand which part of the carcass was removed.

Back: lard without meat, soft texture, uniform. The blade part has the thickness of a hard shell, with light sound on one edge. The lard can be from different types of meat, all stored according to the breed of pigs. You can be a vikorist in any way you like.
Barrel: not a thick ball of lard with a thin light meaty slit. This type of lard is ideal for all methods of salting, and can even be baked in the oven.
Shchokovina: the lower and upper ball of fat with a heterogeneous consistency and with a thin meat cut in the middle. For this type of lard, it is better to choose a wet salting method and carefully control the strength of the salt. If you over-salt the lard, it will come out untasty and tough.
Shiina part: The fat is thick, the texture is thick and the skin is thick. This type of lard for salting is better than looking at; it’s better to bake, grease and smoke.
Krizhok (transverse part) and okist: Most and most of the fat, especially removed from the transverse parts, is pulled out when drained through those whose texture is more fluffy and porous. Such lard is ideal for salting, but if the product is made from a thick ball of fat, then it is better to bake it.
Undercherevok (cherevna part): The lard is just like the meat and the cuts are dark red in color. Lard is such a wonderful option for bacon, for baking and drying.
Sdor (internal fat): an oily fatty part with a specific odor, removed from the lower part of the carcass. Suitable for pickling, or even in marinade or for lard.
Obriz: It’s best to add salt because the fat is cut from different parts of the carcass.

Also, when choosing lard, you cannot help but take into account the following points:

If lard is yellow or gray in color, for such a product it is obvious that we choose either white or light brown;
on the skin there are no spots or hairs, it may be clean and not too harsh;
If you press on the pulp, then the hole that appears does not have to turn around in its exit position;
For salting, do not use knur lard at all times, it has a nasty smell;
If there is lard with numerous minced meat, the salting process takes more than an hour.

How to salt lard so it melts in your mouth: recipes

You can salt lard using dry, wet or mixed methods. If you plan to save lard for a long time, choose the dry method. For fat from the back of the carcass, it is best to choose wet fat, and the combinations are suitable for brisket and loin.

To ensure that the finished product is not fluffy, but retains its structure, it must be salted while refrigerated, or rather frozen.

Salo in rose salt - the most delicious recipe

At home, salting lard is delicious and can be done in rose brine. This is the easiest option and as long as you follow the instructions, you can enjoy it.

Ingredients:

pig leaf;
salo;
100 g of salt (per 1 liter of water);
2 watch heads;
a couple of black peppercorns;
a couple of peppercorns;
3 bay leaves.

Preparation:

We salt the lard from brine, for which we fill a saucepan with water and add salt, two types of pepper and add bay leaves. As soon as the mixture with seasonings comes to a boil, the heat will be lost and it will be impossible to cool down.
The lard is cut into pieces of approximately 150 grams. The cloves of the spicy vegetable are cut into large pieces, and the leather is stuffed with a chameleon.

Place the pieces of lard in a bowl, pour in the rosemary juice and put the animal in a press, cover it and put it in the cold for 5 days.

After the fat is removed from the marinade, put into bags and put in the freezer.

Yak salt lard deliciously and shvidko with chasnik

The lard comes out especially juicy and aromatic from the hour; the salting process is so easy and simple.

Ingredients:

1 kg of lard;
1 bottle of salt;
1 liter of water;
3 chaplets for the watchmaker;
2 bay leaves;
extra pepper for relish;
dried greens until relished.

Preparation:

Before salting, the lard is prepared and divided into 5 cm pieces.
Mix the salt in warm water and add pieces of lard into it, then add the chops, bay leaf and dried herbs, stirring.
Cover the lard with spices and leave in a cold place for at least 6 years, up to 12.
Then we finish, add some seasonings and you can serve the appetizer to the table.

Salting in a jar

If you consider the methods of how to quickly and deliciously salt lard in a jar at home, then all the recipes are quite similar, although high and small, but not great. You just want to add more salt to the brine, or you want to store more spices for pickling.

Ingredients:

salo;
1 liter of water;
8 tbsp. spoons of salt;
3 bay leaves;
8 black peppercorns;
4 peppercorns;
head for the watchmaker;
1 teaspoon coriander;
1 teaspoon ground pepper;
1 teaspoon hops-suneli.

Preparation:

Fill a saucepan with water, simmer salt, two types of peppercorns, add bay leaves and place on the stove, boil and cool.
Through the press you can press the chasnik cloves, you can simply chop them finely with a knife or quickly grate them.

At the end, all the seasonings are simmered and mixed.
The lard is cut into pieces, the skin is well lubricated with seasonings and spicy vegetables, put in a jar and pour in the rosemary juice.

The jar is covered instead, the seed is dried in a warm place, and then transferred to a cold place and left there for two days.

Swedish method

Since it doesn’t take long to salt the lard at the end of the day, then quickly cook it with this recipe, like “pyatikhvilinka”, it will turn out delicious, and the smut, shvidko.

Ingredients:

1 g brisket;
head for the watchmaker;
4 tbsp. spoons of salt (per 1 liter of water);
spare pepper;
chalk and black pepper;
5 bay leaves.

Preparation:

Place bay leaves in a saucepan with water, add all kinds of pepper and salt, stir and put on the boil.
The brisket is cut into four parts and as soon as it is ready to boil, add the lard, after boiling the product for 5 minutes.
The head of the clock is disassembled into teeth, half is wobbly with circles, and the other part is passed through a press.
We take the lard out of the fire, make 15 hulls and let the whole hour boil, cover it and put it in the cold, and you can serve the lard on the table for less.

Salting in lushpinnya tsybuli

The salting of lard in lard is an old wine that is passed down from generation to generation. This method allows you to remove the fat with an unmistakable garnish and delicate relish. It’s easy to prepare tsikave, you’ll simply marvel at the photos and videos.

Ingredients:

1.5 kg of lard with a slit;
150 g salt;
1.2 liters of water;
watchmaker;
lushpinnya tsybuli;
sumish peppers (peas and chalk).

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Preparation:

We take a shelled cybul, the larger the better, rinse it with warm water and put half of it in a saucepan, spread out the scraps of lard and sprinkle the product with pepper dragee, bay leaf and great sill.
Next we put in the husk that was left out and pour in the water. The mixture is sent to the fire, or you can boil the lard in a multicooker, for which you select the “Cooking” program and set the hour for 20 minutes.
If the lard is boiled on fire, then after boiling we cook 20 pieces of fat. Afterwards, the lid is not opened, but is left aside to allow the fat to cool and infuse.
Then the bacon is removed, the giblets are dried, sprinkled with ground pepper, sprinkled with crushed bay leaf and grated with a clock.
After burning the lard in parchment, putting it in a bag and putting it in the freezer for the whole night, the next day you can serve the appetizer simply with bread, or better yet, with borscht.

Salted lard in a bag

You can salt lard at home using a quick and dry method in a bag. The salting process takes 5 minutes, and the finished product can already be tasted after 36 years or sold for free.

Ingredients:

300 g lard;
50 g salt;
20 g spices.

Preparation:

The lard is washed, dried, soaked in salt from all sides and placed in a bag. This way you can simply remove salted lard.

For shanuvalniki gostroy appetizers, add dry Abkhaz adjika to the salt, also add some lard and put it in a bag. The finished product tastes delicious and smells like a watch.

You can also use other spices for the recipe, for example, bouquets of seasonings for vegetables, shish kebab, just black pepper, and you can use fresh seasoning.

So, put the bacon in the package on a plate so that you can see it without contaminating the entire refrigerator, it is stored at low temperatures for at least 36 years.

Lard in a multicooker

Well, sir, you won’t even guess that you can pickle lard in a delicious way with the help of a multicooker. In order for such a kitchen utensil to turn out lard aromatic and soft, add extra smut so as not to savor the taste of the finished product.

About how you can salt lard in this way, please read the recipe with photos and descriptions.

Ingredients:

300 g lard with minced meat;
4 bay leaves;
1 teaspoon salt;
1 teaspoon cucru;
2 pieces for the watchmaker.

Spices to taste:

coriander (not chalk);
paprika in small pieces;
seasonings for salting lard;
fresh black pepper.

Preparation:

The lard is thoroughly washed and dried with a spoon; there is no need to cut the skin, it will help to trim the shape.

Add seasonings for salting lard, or you can use any spices for meat, or add pulp, salt, coriander peas, paprika pieces, pepper and crushed bay leaves. For the eggplant you can add chili or red pepper, mix well.

Parts of the watchmaker are shaky with the plates.
A mixture of seasonings is rubbed into the bacon, covered with plates of spicy vegetables, and wrapped in grub.

Add water to the multicooker bowl, install a steam pan and add lard.
On the device, install the “Steamer” program and set the timer for 45 minutes.

After the signal, the fat is removed, cooled and frozen in the freezer, then the finished product can be served.

Solone lard in the oven

Salted lard is a recipe that is ideal for those who cannot cook for long to enjoy the delicious salted lard. The main advantage of this recipe lies in the fact that the fat comes out tender and with a pleasant smell.

Ingredients:

1 kg of lard with minced meat;
30 g fresh dill;
6 chastische chasnik;
3 bay leaves;
20 g paprika;
250 ml mayonnaise;
for the taste there is salt and pepper.

Preparation:

Place mayonnaise in a separate bowl, pour through a saucepan and add a small amount of crepe, thoroughly mixing everything together.
The lard is cut into pieces 8-10 cm wide; do not cut it into large pieces, otherwise the stench will not leak through the marinade. We cut the product from the side of the skin, so the fat does not deform and appears appetizing in appearance.
Place lard pieces on foil, add salt, paprika and sweet pepper, coat with marinade, do not harm, put laurel leaves for the beast, sunbathe and place in the cold for 40 minutes.
Afterwards, the lard is transferred to a sheet and placed in the oven for 45 minutes (temperature 220 ° C).
The finished lard will look even more appetizing if you coat it in a frying pan.

Secrets of making salted lard

Salting dry lard or any other way is easy, but you need to know the subtle secrets of its preparation:

It may take an hour to get used to the skin, but, unfortunately, the smell does not wear off for a long time. To remove the smell of the spicy vegetable, before serving you just need to grate the lard with a clove.
Many government officials are afraid that they may have too much salted lard, but it’s not worth worrying about, and it’s simply impossible to over-salt such a product, as much salt as you need. A similar situation exists with pepper, but if the product is ready to serve, before serving, remove the excess pepper and salt with a knife.
To properly appreciate the taste of the finished product, you need to cut it very thinly, and for this you need to put it in the freezer at the end of the day. A frozen product will be more pliable until thinly sliced.
Since lard is cut from the calves of the carcass, then at home it is smooth and tasty to salt it in brine, just like lard for a roast. If it is from natural parts, then you can use dry salting methods.
It will take more time for the lard to be salted for an hour, as well as for the scraps of meat that stink.

You can check the readiness of the product by following this sign, if in the middle of the lard the veins are no longer horny, then the lard is not ready yet, you need to mince it again and make the lard thinner.

Classic recipe for lard in rosesol

The skin herb has different preparation options, but everything always starts with classic recipes. Lard is not a problem, and this option allows you to salt the lard in a jar in a delicious way at home.

Ingredients:

fresh lard;
200 g salt;
1 liter of water;
2-3 pieces for the hour;
bay leaf;
spare pepper;
Other spices for eggplants.

Preparation:

The lard is cut into pieces so that they can be put into a jar by hand and rolled in salt and pepper.
Mix salt granules in warm water.
We place pieces of lard in the jar, place laurel leaves between the balls, pour in the brine so that the lid covers the jar.
The jar is closed and placed in the cold, after 3-4 days the sample can be taken.
When the lard is ready, wrap it in parchment and keep it at low temperatures.

Why salt the lard?

Cream of salt for pickling is mixed with a variety of seasonings and spices, and everything here tastes right. Here it’s a smut, it’s not a good idea to splurge on bay leaves, because too much can negatively affect the taste of the finished product, making it bitter.

The best option is to combine coriander, black pepper, chasnik and hops-suneli. For 300 g of lard, take a head of chasnik and a dessert spoon of over-seasoned seasonings, don’t forget about the salt.

In order for the lard to be truly aromatic, the coriander and black pepper do not need to be ground, but rather whole and cooked in the mortar, and the axis of the chasnik should be finely grated.

So, to the list of spices for salting lard, black pepper and coriander, you can include:

black, white, rye and green peppers;
spare pepper;
chili;
kmin;
dried herbs (creep, parsley, thyme, basil, rosemary);
mustard grains;
fenugreek;
Zira.

And today there are also recipes with added ginger.

Don’t be afraid to salt the lard with your own hands, even though all the recipes and technologies are simple, and the result is a wonderful appetizer that will impress with its relish the aroma of loved ones and friends, and will remind you of those hours when the food was especially tasty.

Get what you need! Take it and choose a salting method!

Method No. 1

The simplest way to salt lard.

We cut the lard into pieces the size of a fist, then clean it in a hour, using a ratio of 1 clove per 1 piece of lard.

This clock is cut into round pieces. Prepared spices - hops-suneli, pepper, finely chopped raspberries or whatever else suits you.

Sprinkle a little seasoning, pepper and chaska onto the bottom of an enamel saucepan.

Then we take a lard piece in our left hand, add a lot of salt in our right hand and rub the lard piece over the saucepan.

After this, we place the lard in a saucepan, skin side down, and repeat the operation with another piece of lard, seasoning everything with spices and hourly. Don't harm the salt!

Then the lard is compacted in a vessel, covered with a small-diameter lid or plate, and the animal is placed under a small pressure (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After this, the lard is already ready - all you have to do is pull it out of the pan, drain the juice, sunbathe the gancherka and put it in the refrigerator.

Just as it is colder, you can enjoy the unique relish.

Method No. 2

Dry salting of lard.

For 1 kg of lard you need 2-3 heads of chasnik, seasonings (coriander, red pepper, kmin, chasnik, basil, paprika, bay leaf, thyme), salt.

The lard is cut into pieces measuring 10x15 cm; they have deep cuts through the skin of 3-5 cm (all the way to the skin).

We season the lard with a saucepan, grate in a mixture of seasonings, roll in salt and carefully place the balls in enamel dishes, generously drying the skin of the ball to the salt (remember, do not seal the lard).

Now put it in a cold place - and in 5 days the lard will be ready.

Method No. 3

Wet salting of lard

Salting lard in rose brine with mashed potatoes is an ancient method. This is how our grandmothers, and perhaps even our great-great-grandmothers, salted lard.

Lard is best paired with cured meats, such as brisket, since it is easier to cook and is the optimal preparation for meat.

For salt preparation (using 1 kg of salt per 1 liter of water), boil the husk and seasonings.

Then we change the fire, put lard in a bowl, cut into pieces measuring 10-15 cm, and cook for 1.5-2 years.

We remove the shreds, let the giblets cool and rub the mixture with cooked chaska, salt and seasonings.

Sunbathe in a sheet and set aside at room temperature, then put in the refrigerator.

There are still a number of ways to salt lard in mashed potatoes. With this method of salting, lard tastes like smoked meat.

Method No. 4

For 2 liters of water you will need zhenya lushpinnya tsybuli and 3 tbsp. spoons of salt. Bring to a boil, strain.

Place lard (approximately 2 kg) in the brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 years.

After this time, remove the lard from the rose brine, grate with chasko and black pepper.

Light the parchment paper and place it in the refrigerator for a day or two. Ready.

If you have earned a lot, don’t worry. This way the lard is stored in the freezer for a long time.

Method No. 5

For 1-1.5 kg of brisket, you need 1 small head of lard.

For rozsolu: 1 liter of water, ½ bottle of great pomelo salt, 1 cibulin extract (5-7 cibulin), with basil 3 bay leaves, 15 black peppercorns.

Place all the spices together with the sill and lush pins in a saucepan and cover with water. Bring to a boil, add lard until it is covered with rose brine, boil for 10 minutes.

Remove the pan from the fire and add to the brine for reheating. After the mixture has cooled down, put the pan in the refrigerator.

Then remove the lard from the brine and let it sit in a plate for 15 minutes, so that the thick brine is drained. Apply the chasnik through a press and coat the sides with lard.

Put the lard in the refrigerator for finishing. Then transfer it to the freezer.

Method No. 6

Buy fresh lard. Make cuts all the way to the skin, salt the great broom well and put it in a wide bowl, put it on the animal (you can also use a wide bowl of water or a saucepan).

After mixing, transfer all the lard and salt into a saucepan, pour one or two fingers of water into the lard.

Add all sorts of spices (as you like), bay leaf and more vegetable pulp (it’s good to give the original color, taste and smell).

Cook everything for a long time. Then let it cool to room temperature instead.

The lard is removed from the pan, fried (rubbed under pressure) with a clock, peppered (ground with red pepper, black pepper) until relished.

Burn into tracing paper (parchment paper, foil), rewind with thread so that the tracing paper does not unwind, and put in the freezer.

For extra lard, you are ready to eat it.

Method No. 7

Gostro lard.

This recipe is for those who don’t mind enjoying something hot. For rosesol you need 7 bottles of water, 1 bottle of great salt, and cibulin.

Bring everything to a boil, cook for 5 minutes. Then place the pieces of lard near the brisket (so that the water covers their surface).

Boil 10-20 hvilins (if the pig is old - 20 hvilins, if the pig is young - 10). Place in rose salt for doba.

After this, remove the lard from the brine and drain the water. Rub with chasnik and red pepper.

Place in the refrigerator and place in the freezer (it will be tastier this way).

Method No. 8

You need 1 kg of lard, 400 g of salt, salmon lard, red pepper, chasnik and other spices for relish.

Prepare salted roses (for 1 liter of boiled water - 400 g of salt). U rozchin add zhmenyu lushpinnya tsibulі.

Soak 1 kilogram of raw lard (it can be salted in one piece or cut into small pieces) in salt water for 12 years. Cover the lard with rosemary.

After soaking, put on fire and bring to a boil. Boil over medium-high heat for 3 minutes (no more). The dates are cooled in salt water.

Grate the cooled lard with a small amount of salt, a chasnik and ground red pepper. The lard is infused with spices - and it’s ready for cooking.

Method No. 9

Lard in brine brine.

Lard prepared in this way does not age, is not harsh and is preserved for a long time, preserving its delicious taste.

To salt 2 kg of lard, prepare the rosem: for 5 bottles of water you will need 1 bottle of salt. Bring to a boil, cool to room temperature.

At this point, cut the lard into small pieces (to be easily removed by hand) and place them loosely in a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of chasnik between the balls.

Fill with rose brine and cover with a crust. Let it sit for a week in the room (it will be ready before living), then leave it in the cold.

Use this capacity (3-liter jar) to contain a little more than 2 kg of lard. For the smut - do not put the pieces too tightly in the jar, otherwise the fat will simply “suffocate”.

Method No. 10

Salo with a chasnik

We take fresh lard with soft skin, even better, as it will have meat veins. Use it on pieces measuring 5x10 cm. Generously rub the sill.

Place generously in one ball in enamel dishes. 5-7 large cloves of the chasnik are cut into small pieces (no need to be too small).

We sip so that the fat is evenly formed. Sizzle with black hot pepper (1 teaspoon per ball).

Then we place another ball, as needed, in a bowl of lard, like salt.

We cover the dishes with a plate, as it is too tight to fit into the pan (as it rots). Let it rest at room temperature for about 2 days.

The next day you can already smell it! Please let me stand for another day. Then we remove the lard from the saucepan. The pieces of lard are sunbathed in papier.

The chasnik, which is in the pan at once with lard, is lost when new. Store the lard wrapped in a linen or cellophane bag in the freezer.

Method No. 11

Boil water with bay leaves, black peppercorns, and sprinkles. Take enough so that the eggs and potatoes placed in the shell do not drown.

At the finished brisket, drop the grated chasnik and lard, cut into bars 4 cm wide and 20-25 cm long. The product is ready until cooked in about a week.

Before cooking, remove the lard from the brine, dry it with a spoon and place it in the refrigerator for 2-3 years.

Using this method, salted lard retains its “fresh” taste throughout the entire storage period.

Delicious!

Everyone loves this tasty and brown product, but only a few know how to salt lard. We present a unique collection of recipes for your treasure chest.

How to salt lard if you want to fatten your family? A picture from childhood - a hot table, vegetables, herring, potatoes and the middle of all the "Russian writing" - lard. For the rest of its life, the organism lives there. Of course, such a snack would not be considered easy, until the nutritionists arrived at the final sign. A few pieces of clothes per day do not spoil the figure, and the axle is healthy and the bark is colossal. New set of vitamins, microelements, fatty acids. Now is the time to give us the energy we need all day long. Let's start with medical terminology. Recipes for salted lard vary depending on the technology of preparation and the set of ingredients. You can experiment to find your ideal balance of taste, color and smell.

Lard really likes to absorb foreign odors. For example, there were fish products there. It’s easy to wake them up. Soak the lard in the water for about an hour for about an hour.

Be sure to follow the instructions carefully before cooking, otherwise you risk squeezing the herbs.

Salting the lard will bring fruit by selecting a part of a young pig. Bazhano place, white brisket, barrel. The fat on the belly is thick.

What’s amazing is the color. It may be white, horny (with veins), but not yellow! Another thing is to evaluate the consistency. The fluff of the fat is a sign of improper preservation and growth of the piglet. Zhorstke - they are trying to sell you an old product. Toughness can also be determined by the skin. Its size is directly proportional to its appearance. Do not bathe clothes with bristles or streaks of blood. The rest - follow the slaughter. Tse obov'yazkovo vplin with relish. If you don’t want to irritate your receptors, go ahead. Ideally, the skin should be no lower than 5-7 cm, have a uniform structure, a white color with an icy scent, and the skin should be light brown and thin. Zhorstke's fat should be assigned to the whips. For salting, a female pig is required.

Now, we have chosen a piece of paper, which now depends on the method of preparation.

How to salt lard: recipes for all types of life

Usyogo has 3 methods:

Hot
Cold
Dry

The difference between the hour of preparation and the term for preserving the removed livestock product. The hot method is not quick, but when ready, the lard is stored in the refrigerator for a long time. The dry method is long lasting. Let the mixture steep for 2-3 minutes and save for at least a month. The cold recipe lasted a long time. Let the lard stand in a hand, revealing an incredible aroma. And now the report.

To salt lard at home, you don’t need expensive equipment. All the recipes are simple and simple. Let's know!

Classic recipe

Do you trust store-bought seasonings? You can prepare the marinade for it. This bag already contains herbs and spices in the required dosage.

warehouses

Red pepper
Cardamom
Marjoram
bay leaf
Khmeli - suneli
Chasnik

Recipe

The lard is cut into standard cubes. The thickness is 4-5 cm, and the depth is 10 cm. We begin breading. We rub the clothes with a clear wash. Add a generous ball of spices to the top. Take the prepared dishes and rub the edges with spices and herbs. Place lard there, cover with a lid and store in the refrigerator for 3 days. Then take a sample. If there is not enough flavor, add the product to “ripen”.

Hang in there, don't do harm. Take the required portion of lard. One concern for lovers of lightly salted products. Then finish your dosage. The price is 1 kg of salt per 15 kg of lard.

Salo with spices

The recipe is especially good for shmatochka with prosharkom. With this method, the meat vein develops a rich flavor and an additional salty taste.

warehouses

Black pepper (chi powder)
Red pepper
Chasnik

Recipe

Mix black and red pepper. Make slits in the bacon, grate the salt and roll in spices. Once cooked, place the cloves in the incisions. Place the masterpiece in a plastic bag and put it in the refrigerator for 4 days. Do you want to save the finished product? Wrap in a cloth, removing excess salt, and place in the freezer.

Lard in salt mixture

The recipe actually copies the traditional version, but is actually modified by Viconnian technology. In this case, lard is prepared using the wet method. You can choose any spices. Obov'yazkovi lacks black pepper and bay leaves. Others for your taste - coriander, cloves, cardamom, basil.

Recipe

Pour a liter of water into the saucepan, maybe a little more. Boil the liquid, dissolve the salt (flask) in it. Come out with a hot brine, pour it over our sweets and clean up in a cool place. Over the course of 3-4 days, you remove the tender and flavorful lard. You can save it before speech in the same rose salt.

Cold salting of lard in marinade

We need water in the following proportions: 1 bottle per 1 liter. Cool the marinade to 23 degrees (the recommended temperature).

Recipe

The lard is prepared in portions and placed in a container. Between the skin ball you lay a layer of spices, chalk and laurel leaves. Pour cooled brine in and lightly cover with a lid. Infuse for 7 days in a dark place (shafi). You hope that in order for the salting to stand longer, you need to change the technique a little. Take the lard, remove the skin, scald with dill (not obovyazkova). Pour in any remaining marinade and add 1 kg of salt to 5 liters of water. You drain the container for three doses, then empty it and pour in a new one. After three steps, repeat the manipulations again. For only 9 minutes you can remove the lard, wipe the fat, sunbathe on the linen and save a whole river! You, of course, don’t know such relish in a Swedish woman.

Solone lard with chasnik

This couple is inseparable in their culinary mystique. Chasnik is a spicy spice that complements and embellishes the taste of lard. Shmatok bazhano vibrati with meaty proshark. Please let me have some of your pork.

warehouses

Salt (2-3 tablespoons)
Head to the chasnik
Black pepper (1-2 teaspoons)
Bay leaf (5-7 pieces)
Lard (1 kg)

Recipe

In a deep bowl, mix the ingredients. Lavrushka can be painted, chasnik vidaviti. Stir until you get a nice brown color. It's a lot to wash out. The skin can be creamed. Price for an amateur. For the aesthetics of the varto, remove it this way. We cut the scrap into equal proportional parts. I'm drying out my skin. When we are ready, we collect the scraps from the grub. Already after the first day you can start eating. Ale for the best salting Varto Vitrimati would like to get some in a cold place (refrigerator).

You can use dry or dry
granulation watch.

Salad roll

Enjoy the taste of Ukrainian cuisine. We take lard with the skin on. You can buy salsa with a small meat sauce (from the sides of the carcass). We wash it, remove the skin.

warehouses

Coriander
Pepper
bay leaf
Parsley, finely chopped

Recipe

We rub salt on both sides of our clothes. Approximately add a teaspoon to the skin roll. Rub the additives in a similar manner. The heads of the watchmaker are simply placed in a chaotic sequence on the roll. The top is covered with bay leaves. Season with pepper. We deprive the layer of calm for 10 minutes so that the stench leaks out. Let's throat it into a tube. At the top we wrap the “structure” with pork skin (cut) and tie everything together with cook’s thread. Baking can be done using foil or a special sleeve. If you like to have fun, experiment.

Another sign of a new product
the skin is easy to remove.

Salting of boiled lard

warehouses

Tsibuleve lushpinnya
Black pepper (melenii)
Bay leaf (5 pieces)

Recipe

Fill the container with running water. Remove the husks from the tsibula and put them there. The lard turns golden color. Cooking hour – 15 Khvylin. Boil the water, add salt and remove the lard. Let's add some laurel. Allow the product to submerge under water. Fifteen vines of brew will be enough. Remove from heat and cool. Spread the already cooled part with black pepper. You will find even the most delicate delicacy in your mouth.

Tuzlutsa's lard

Recipe

Salt is added to the water in portions (concentrations) to mix. If it settles to the bottom, your brine is ready. Place the lard in balls in a jar, between the jar and spices. Pour in the marinade so that the rhubarb thickens by 1-2 cm. Cover with a lid and set aside for 7 days in a dark place.

Lushpinnya does not give any relish,
It adds extra color.

"Tsibuleve" lard

It’s obvious how to salt lard in this manner.

Salting lard in a multi-cooker in lushpinny cibul

With the appearance of this gadget in our lives, we are encouraged to prepare for something new. Salo is cured with minced meat.

warehouses

Chasnik (2 cloves)
Tsibuleve lushpinnya
Black pepper
Bay leaf (5 pieces)
The strength is great

Recipe

We cut the lard so that it fits into the pan; lushpinnya tsybuli is washed; We put the husk on the head, on it the pork shat, then the peppercorns and laurel; The beast keeps closing his eyes to the lushpinnyam. For 1 liter, add salt to the dill and pour into the bowl. On the menu, set the program - “meat stew”. Time to set – 1 year. Once ready, pour in the bacon for 10 years to allow it to brew. Rub the glass with a chameleon for aroma.

Express method - Shvidke lard salting

Need more!

Recipe

We put the lard in a jar and add the same seasonings. The jar is closed, crushed and cannot be put into the refrigerator. Let it brew quickly, and the very next day you will be able to taste the aromatic dish.

Salo with prosharkom

Now you know how to salt lard deliciously. Ale why varto vibrati product with minced meat? The taste is similar to brisket, and the boiled appearance resembles smoked bacon. For this kind of thing, it’s better to first boil the hot brine or scald the clothes first. To polish it better, you can vikoristuvat additional bending.

The salting process is not always laborious. Є express option, if you really want to grab some fresh lard. Before purchasing, be aware of the characteristic signs of a cinnamon product. The best way is to pierce it with a toothpick or cheesecake. She must leave like clockwork. If it is used, then the product is old. Prepare with satisfaction, without worrying about your figure. Before speaking, a piece of salted lard can help relieve toothache if you apply it to the soreness. A delicious panacea without medication.

Enjoy your appetite and even more brownie recipes!

Lard is a brown product that has a high level of vitamins and microelements. If you regularly consume at least 30 grams per day, you can greatly improve your health. Let power be power, and how to earn it with relish, so that it becomes soft and tender.

What is the secret of such salting? If you can’t pickle it, or if after salting it doesn’t turn out as soft as you would like, then you should quickly try the following recipes. If you always try the same recipe, the result will be a great appetizer before the main course.

Vibir lard for salting

Before you start salting, you need to select some lard. When making a choice, it is necessary to rely on the important powers that the mother product is guilty of:

We are looking for the best recipe: how to salt the lard so that it melts in your mouth

Classic pickling recipe

What will be needed:

Cooking time – 3 days.

Calorie content in 100 grams is 850 kcal.

Let's start preparing salted lard:

How to deliciously salt lard in rose salt

What is needed:

800 grams of pork lard;
Sil – 1 bottle;
Water – 1000 ml;
A few ounces of black pepper for your eggplant;
A couple of laurel leaves;
Chasnik – 5-6 teeth.

Cooking period – 3 days.

Calorie content per 100 grams – 780 kcal.

How to properly salt lard in rose brine so that your mouth starts to melt:

Salting in a jar

What ingredients are needed:

Lard – 800 grams;
Kitchen salt – 500 grams;
Bay leaf - 5-6 pieces.

Cooking period – 3 days.

How many calories are in 100 grams – 820 kcal.

How to salt lard in a jar:

Swedish method

What ingredients will be needed:

Kilogram of lard;
400 g salt;
Chasnik – 5-6 cloves;
Traces of black pepper in a chalk-like appearance.

Cooking period: 1 year 20 minutes.

How many calories are in 100 grams – 780 kcal.

How to salt lard for the recipe nashvidkuruch:

Salting in lushpinnya tsybuli

What will be needed for salting:

What is needed for coating:

5-6 hourly skiboks;
Paprika bits;
Season with a little bit of pepper.

Cooking time – 3 days and 12 years.

How many calories are in 100 grams – 880 kcal.

Let's start preparing savory salted lard:

Secrets of making salted lard

Obov'yazkovo for salting, vikorist the chasnik, add additional aroma and add flavor;
If you need hotter lard, you can grate it with red and black pepper;
When the lard is ready, you need to freeze it.

The tastiest salted lard that is in the mouth is something that few people can deprive of themselves. Especially, as it is tender, soft and simply crazy. Cooking it deliciously is beyond your skin's ability, but if you quickly try these recipes, you can sing that it will turn out just like that. It’s not good for him to pull from this right, it’s better to salt the lard as quickly as possible!

For the upcoming story, there is a video recipe for preparing savory lard at home.