Salted lard in homemade spirits. How to salt lard? How to salt lard at home You need to soak the lard before salting

Salted lard is not only a rich and savory product, but also a brown one, according to medicine. Pork lard has a component called arachidonic acid, which helps the heart meat to process properly. And contrary to the Duma's talk about high cholesterol content in lard, it does not leave cholesterol plaques on the walls of the vessels. Salo is very high in calories, but is completely absorbed by our body.

A hangover syndrome can occur if you eat lard from an alcoholic drink, and the alcohol breaks down the fragments into water and carbohydrates. All that is left is only fresh lard, which has not been subjected to any kind of processing.

You can buy lard in various places, for example, at the market or in a store, or better yet, salt a piece of lard yourself. All you need to do is select fresh lard correctly and prepare it correctly.

Yak vibrati lard for salting

Before buying lard at the market, look carefully at it. It’s not the mother’s fault for the wonderful smell, but it looks like a lot.

Lard without hard veins will be the best option. This type of lard, when salted with the top oil, will be easily cut and become soft. To check the lard for softness, then run the back side of a fingernail over the piece of lard, as the fat is easily scraped, which means that the lard, when salted, will be soft, but not tough.

Lard with meat veins can be checked for softness with a knife. If it’s easy to enter the fat, it will be soft. And the thicker the skin, the fat will be softer.

How to salt lard at home

There are a number of ways to salt lard - jams, dry and soaking.

Can you over-salt the lard?

Lard has the same power as fish - take no more salt as needed. So if you try to salt first and are afraid of over-salting, then don’t bother. For a kilogram of fresh lard you need 3-4 tablespoons of great kitchen salt, half a teaspoon of red pepper and a teaspoon of black pepper. Other seasonings are added to the highest discretion (cardamom, chasnik, kmin).

If you add chasnik when salting lard, then be aware that the term of preservation from this becomes much less, and it is easier to add with a dry salting method.

Before placing the lard in a container, place a salting mixture and a piece of bay leaf on the bottom of the container. The bottom layer of lard is laid with the skin down, and the other layer, on the other hand, with the skin burnt.

Lard is a unique product. There are legends about its taste and its benefits to the body. And the axis is masterfully salted with lard - this is the whole spirit of mystique. It's a good idea to salt the lard all at once.

Almost all grub products have such special, marvelous powers. Lard is not to blame. Shchoino lard should not be called either a Ukrainian drug or a snickers. As it seems, skin heat has a piece of truth.

Barkness of lard

The fat deposits in the animal's body are called lard. Lard is a tasty and valuable product, and myths about it have long been developed. Salo contains arachidonic acid, which is very important for hormonal and cellular activity. Lard comes close to vegetable fats instead of essential amino acids. Salo also contains vitamins D, A, E, and carotene. For the normal functioning of the heart meat, to stimulate the cell membranes, the body needs fatty acids that are located in the sebum. These essential acids are found in lard more than in top oil. Zlovzhivati tsim savory product ne varto. Lard needs to be mixed with vegetables in small quantities. Apply a piece of lard to the painful area. The coming day is just around the corner. There are already plenty of accompaniments to accompany us with the attributes of our life: lard, borscht and salted ham. The stench helps us preserve our ties to our ancestors. And if you add a stack of pepper to them, it will help you survive a crisis more easily.

Salo mi їmo often, and especially in winter. Even on a wonderful winter’s day, after returning from work or a walk, pour yourself some hot borscht, a glass of cold pot and eat it with a sandwich made from life bread and thinly sliced lard from a thin strip of meat. Beauty! Ale de yogo take – sleep vi. You can buy lard at the market, or you can salt it.

Yak salted lard

You need to cook the lard for 3-4 years, then fill it with a bowl, rub it with spices, put it in a linen bag and place it in the freezer. The lard can be saved for a month. Regardless of the difficulty of the process of salting lard in brine, it comes out smooth and melts in your mouth. This is how lard is saved. To cut the lard into large pieces, you need to place it under a press and fill it with milk brine. The skin needs to be cleansed for three days. Salt the lard for 9-14 days, and then you need to put it in the freezer.

The lard may be tender or white, with a soft and thin skin. The lard is fresher, as the cheesecake can easily enter the lard under the skin. Press your finger onto the lard. If the dent is lost, the fat is fresher, but if the dent is immediately visible, the fat is not fresher. Thick-skinned lard will be tough when salted, so the lard should be cured for lubricating. To salt the lard, you need to take it white, with a minimum of veins. Using the back side of the nail, draw a knot. If there is a lot of fat scraped, the fat is softer, but if there is little fat, the fat is harder. Don’t buy the fat from the back and around the back, it will be harder. The fat is most beautiful on the side of the ribs and on the lower part of the sternum. Lard is fat without breasts, not fluff. A product of rotten meat, like small breasts.

Lard has the power to remove odors. As lard smells, it needs to be soaked in water for a few years. The smell has gone away. Before salting, you need to soak the lard for 12 years in water to soften it. Grate the lard with a large kitchen sill. It gives the product a salty taste and brings out the rawness. That’s why I’m telling you not to come near me. It is not possible to over-salt the lard. Take as much salt as needed. So don’t harm the salt. If you like lightly salted lard, use less salt. If you cut and pierce the lard, then add salt to it. Do not save the lard for light, chewing and savoring. Dry salting of lard Lard does not cook well when salted dry. Using a sharp knife, scrape the lard from the sides and skin. Cut it into slices, soak them in salt, sprinkle with black or red pepper, rub the slices with pellets or cooked pepper. Then the lard needs to be thoroughly burned in an oiled papier and placed in the freezer. The lard is ready this week. Salting of lard for three days Clean a kilogram of lard, cut into pieces. Rub the pieces with great sill, allspice and black pepper, and hot pepper. Place the lard in a bowl and cover it with a plate or a lid smaller than the diameter of the bowl. Give the animal a rot and leave it for two days. Then put the lard in the refrigerator for a couple of days. Save the lard in the freezer, tanned with oils and papier.

Gostro lard

Clean a kilogram of lard and cut into pieces. Mix 1 tsp each of black and red ground pepper, cinnamon, 100 gr. salts Grate the pieces of lard with madness and cover the beast with a chameleon cut with pellets. Place the lard in a bowl, cover with a plate, let it rot and keep in the refrigerator for 20 days. Store this lard on parchment paper in the refrigerator.

Salo in rosesole

Peel the lard, cut into slices and gently place in a bowl and between the slices place spices as you like. Boil 1.5 liters of water and add 1 tbsp. salts Let the rose brine cool, strain through cheesecloth and pour in the lard. Leave it at room temperature for a few days. Then put the lard in the refrigerator for another 3-4 days. Such lard needs to be trimmed in the refrigerator in rose salt.

Irina Kamshilina

Cook for anyone, but not for yourself))

Zmist

Every cook knows how to salt lard at home, but it’s not easy. You can learn the process first by pampering yourself with 1-2 servings of the brown product every day, eating it with bread to maintain cholesterol levels and the whole body. Varto learn about the secret of salting the report.

Salting lard at home

The recipe for deliciously salting lard begins with the choice of ingredients:

You can buy the jaundice lard from a verified grower or go to the market.
The fresh product has a clean white color with a rye tint and a minimum of meat streaks.
Gray color speaks of an old product, as well as foreign odors.
The lard smells fresh, has a light maltiness, and has a soft, thin skin.

For better salting, use a thin product up to 5 cm thick, the surface of which does not become distorted after pressing with your finger. It is not possible to take scraps from the carcass of a horse or a wild boar - not only is the fat not tasty and tender, but after processing it develops an unpleasant smell of the cut. This means that you can singe a small piece of clothing - the smell will immediately appear. The ideal product for salting pork is seared on straw. Before you salt it, clean up the debris with a metal brush.

The product can be salted in a variety of ways: dry, wet (for brine, rozsol), hot or express method. Other options include lush pinna tsibuli and salt in a jar for further smoking. The skin from them has its own characteristics, which will be revealed less. It is not possible to say exactly how many days the product should be salted - it can be seasoned for 2-3 days, or up to a month, as was done over the past few hours.

Dry method

After preparing the components, you will not need to salt the lard. The cold method, as it is also called, is dry, transfers the product, rubbed with seasonings, salted for an hour, wrapped in hot melt for 6-8 years per room, and then put into the refrigerator for 2 minutes. Wet or hot methods can speed up the process - the meat is salted for 3 days at room temperature, and then the meat needs to be salted for another 3 days on the shelf of the refrigerator or yogurt.

Recipe for salting lard

For any cook, it will be interesting to know how salting of lard is carried out in the home. It’s better to choose a meat recipe for yourself or a recipe from a photo, so that you can accurately determine the proportions of salt, spices and meat. To get rid of it, properly marinate or soak the prepared product, simmer until the end of the day and eat or smoke it for further use. Traditional pickling options include rose salt, chasnik, hot marinade or dry seasonings. I'll tell you the recipe below when I'm going to savor the herb.

At Rozsoli

Preparation time: 1 week.
Portion quantity: 40 pcs.
Calorie content of the herb: 815 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.

The Ukrainian recipe states that the lard is cooked in cold brine for up to a month. The product should be removed until it is placed in the freezer; It tastes best with life bread and borscht, cabbage soup with hourly donuts. The brownness of the meat product is invaluable - it warms and makes the body dry.

Ingredients:

pork lard – 2 kg;
water – 1 l;
bay leaf – 4 pcs.;
sіl – bottle;
chasnik – head;
black pepper – 5 peas.

Cooking method:

Prepare the brisket: pour water into a saucepan, add salt, boil, cool.
Cut the bacon into small pieces and rub with a chopped chasnik.
Place the scraps in a jar or other dishes without compacting them, cover with bay leaves and black peppercorns. Cover with a lid and marinate for 3 days in the room.
Salty, vitrify in the refrigerator.
After a week, when the meat is salted, put it in the freezer for the winter.

Dry method from a chasnik

Preparation time: 3 days.
Portion quantity: 40 pcs.
Calorie content of the herb: 810 kcal.
Purpose: for a snack.
Cuisine: Russian.
Foldability: medium.

You can salt the lard in a dry way, which is very rich in swedish, nizh z vikoristannyam brine or rozsol. When you eat it, you will taste it with more intense taste, but before eating it you will have to clean the salt breast. To preserve it, freeze it on parchment paper, so that during the preservation process the meat dries up and the meat is seasoned until it is salted.

Ingredients:

lard – 2 kg;
sumish spices – package;
black pepper – 10 g;
tsukor – 10 g;
chasnik – head;
salt - 2 bottles.

Cooking method:

Refine the chasnik, mix with pepper, seasonings, zukr and salt, rub the bacon with the paste.
Place a ball of salt and lard at the bottom of the jar and cover with a lid for 3 days. Salt in the refrigerator.

With a clock

Preparation time: 10 days.
Portion quantity: 40 pcs.
Calorie content of the herb: 816 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Foldability: medium.

The recipe for salting lard with a clock will help you find out. For this purpose, it is not necessary to destroy the clock heads and salt, and the product absorbs as much strength as is required, and do not take too much. It is delicious to eat bacon with hot pickled salt, have a snack at noon or before a late evening. The authorities will protect themselves after freezing.

Ingredients:

lard – 2 kg;
chasnik – head;
black peppercorns – 10 g;
great salt - bottle.

Cooking method:

Cut the bacon into small pieces, rub with a mixture of crushed chasnik, crushed pepper and salt.
Sprinkle the bottom of an enamel or ceramic saucepan with salt, add any spices that are left over, and add bacon. Add salt to the top, cover with a lid, and leave for 10 days in the refrigerator.

For smoked food

Preparation time: 2 days.
Portion quantity: 40 pcs.
Calorie content of the herb: 817 kcal.
Purpose: for a snack.
Cuisine: Russian.
Foldability: medium.

The salting of lard for smoking is transferred to a mixture of spices. It is better to place it in a specially cut slot along the entire surface, so that the product evenly seeps out the aromas and adds a pleasant smell and taste. The recipe allows you to shorten the cooking time before finishing, or rather wait 2 days, then cold smoke the bacon.

Ingredients:

pork lard – 2 kg;
spices – package;
chasnik – head;
salt - bottle.

Cooking method:

Cut the bacon into small pieces. Make cuts on the surface and place a chameleon in the middle of the cuts.
Rub the pieces with the spices, salt, and place them on the bottom of a glass pan on top of parchment and foil.
Cover with a lid and salt for 2 days.

Homely

Preparation time: 3 days.
Portion quantity: 20 pcs.
Calorie content of the herb: 813 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Foldability: medium.

How to prepare salted lard at home to help with the next recipe. Rozsil serves a mixture of simple rock salt with traditional spices - black and pepper, bay leaf and chasnik. For pickling, it’s better to take pickles, which miraculously absorb all the aromas of spices and seasonings. The resulting product will have a rich aroma and delicate taste.

Ingredients:

pork lard – 1 kg;
water – liter;
salt – 130 g;
chasnik – 6 chasochok;
bay leaf – 5 pcs.;
black pepper – 7 peas;
spare pepper – 4 peas.

Cooking method:

Dissolve the water, boil, cool.
Cut the lard into pieces, make cuts, insert the inner flat watch pieces.
Leave the laurel leaves and give them to the animal.
Place the bacon on the bottom of the salting container, add peppercorns, and pour in rose brine.
Place to bake at room temperature, then salt for 2 days in the refrigerator.

Hotter salting

Preparation time: 2.5 days.
Portion quantity: 20 pcs.
Calorie content of the herb: 818 kcal.
Purpose: for a snack.
Cuisine: Russian.
Foldability: medium.

Home cooks have proven to salt lard in a hot way, which is infused with smoked salty taste and an added aroma. It is delicious to eat simply with bread, or you can serve it with boiled potatoes in their skins, thick thick soups, buckwheat porridge with meat. The spicyness of the appetizer is imparted by chili, and salting is carried out. Learn the recipe on how to cook perfect meat.

Ingredients:

fresh lard – 1.25 kg;
chasnik – head;
water – liter;
salt – 100 g;
lushpinnya tsibuli - zhmenya;
bay leaf – 2 pcs.;
black pepper – 7 peas;
spare pepper – 7 peas;
Gostri red pepper – 1 pod;
sumish spices – package.

Cooking method:

Shred the brisket with water and spices. Boil 2 hvilini, add lard cut with choppers.
After 10 minutes, cool the broth, cover with a lid, and place in the refrigerator to finish.
Dry with brine, rub the leather with spices mixed with pressure, cover with grub.
Salt the doba in the refrigerator, and then leave it in the freezer for 3 years.

Shredded meat

Preparation time: 3 days.
Portion quantity: 20 pcs.
Calorie content of the herb: 812 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Foldability: medium.

Culinary experts will love to know how to tastefully salt lard with roasted meat. This recipe will help you understand how to properly prepare it to create the most delicious, aromatic product that is rich in calories and fatty acids instead of fatty acids. A serving size of 20-30 g will help maintain health and provide your body with the vitamins it needs. The homemade recipe shows that it’s easy to prepare the herb.

Ingredients:

fresh lard – 1 kg;
chasnik – head;
great salt – 100 g;
spices - package.

Cooking method:

Cut the chasnik into slices and place them into slits on the surface of the finished product.
Rub the skin with spices and salt, place a ball of salt in the pan, skin side down. Add spices and cover with a towel.
Salt for 2 days in the room, and add 1 more day in the cold.

At the bank with a watch

Cooking time: 1.5 years.
Portion quantity: 20 pcs.
Calorie content of the herb: 819 kcal.
Purpose: for a snack.
Cuisine: Russian.
Foldability: medium.

To salt the lard with an hour, the jar needs quite a bit of an hour, even if you have a hot brine. After drying, the prepared pickled product can be immediately stored in the freezer, so that the frozen pieces can then be removed and cut into thin slices. The stench disappears in your mouth, the infusion of savor and a specific welcoming aroma linger.

Ingredients:

lard – 1.15 kg;
salt of the great broom - zhmenya;
chasnik – 4 chastiches;
bay leaf – 4 pcs.;
spare pepper – 4 peas;
hot pepper – 4 peas;
red chalk pepper - a pinch;
kmin - pinch.

Cooking method:

Cut the bacon into long pieces and stuff it with chaplets.
Roll in crushed spices and place in jars.
Place the jars next to a large basin and fill it with water up to the top of the jars. To prevent the jars from spilling, press them down with weight. Boil over low heat for 1.5 years.
Cool, cover the pieces with parchment, and place in the freezer.

Swedish method

Cooking time: 2.5 years.
Portion quantity: 20 pcs.
Calorie content of the herb: 811 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Ease of preparation: easy.

If you don’t have enough time to prepare, then ask the Swede to pickle the lard at home. When cooked, the lightly salted product will not be overloaded with flavor, but will still be appetizing and savory, suitable for quick serving to guests or as a garnish for borscht or any other soup. Iodized salt is not suitable for cooking, so it is better to take the original kamyan.

Ingredients:

lard – 1 kg;
Dry salt – 100 g;
sumish peppers – 10 g;
turmeric – 5 g;
chasnik – 2 chastiches.

Cooking method:

Cut the stuff into long slices, rub it with some spice, and put it in a plastic bag.
Salt for 2 years at room temperature, clean with spices, rub with a grated teapot. Cool with a stretch of water.

Salo in adjika

Preparation time: 2 days.
Portion quantity: 20 pcs.
Calorie content of the herb: 820 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Foldability: medium.

Food lovers will relish the lard and adjika. The process involves using a mixture of ready-made store-bought adjika, which is better than taking the most delicious food, or you can coat the bacon and homemade product with a baking relish, prepared at home. In any case, you will be able to spit out the grass, as literally “the chamber” in the mouth. Gourmets should appreciate it.

Ingredients:

lard – 1 kg;
chasnik – 5 chasochok;
adjika – bottle;
bay leaf – 3 pcs.;
salt - 100 g.

Cooking method:

Cut the bacon into cubes, stuff it with chasnikovskie bowls, coat it with adjika, and baste with salt.
Place it on the bottom of the saucepan, grind it with a bay leaf, a chasnik, whatever is left over. Salt for 2 days in a warm place, cover with melted butter, and store in the freezer.

Spices for salting lard

Experienced chefs know that spices for salting lard are very important, as they impart a unique taste and aroma to the finished herb. There are a number of safe options for a wide range of seasonings for pickling:

black, red and fragrant chalk pepper, coriander, bay leaf, dried paprika, fenugreek;
thyme, kmin, red pepper, red and black pepper, bay leaf;
dried chasnik, kmin, paprika, coriander;
coriander, kmin, basil, thyme;
hops-suneli, dry crepe;
ginger, chili;
chili, coriander, dry adjika, utskho-suneli, basil, pine dill, shambhala, Svanska sil.

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Why did nutritionists include lard from the “black list” of foods that make you fatty and why should lard be immediately included in your menu? It turns out that lard contains large quantities of essential fatty acids, which are necessary for the body for the normal functioning of the heart. Instead of lard, it is rich in lard, lower in top oil, and is obviously rich in the biological activity of lard. Lard removes radionuclides from our environmentally tormented body. And it gives us a lot of cinnamon, but it’s already over-exposed.
It has long been said that the world seems to be a gift from the gods!
Therefore, it is impossible to be malicious with this product, as if it were something else. Most of all, in small quantities, they are associated with sheep, and especially with the zodiac, as our ancestors did.
And they also treated lard as a doctor, so if you are in pain, apply a small bowl of lard to this place, and then go. My grandmother celebrated her teeth, mastitis, heel spurs, applying a piece of lard to the sick place. Thank you, I’m sure I’ve convinced you.

Now choose your recipe:
Dry salted lard;
Sweet lard;
Lard in lushpinnya tsybuli;
Ukrainian lard;
Do you need to melt the lard before salting?

Dry salted lard.

A word about salts.
When dry salting, you need to use a lot of salt. The main purpose of salt is to remove the moisture, and then add savory fruit or add a preservative. A great deal of fat is consumed, it needs a vologger, as it gradually extracts from the lard. Penetrating herself into a remote corner.
In any case, such an effect will not occur; it will “scorch”, salt the animal’s fat, and not put it in the middle, and thus the rotting process will not be affected.
There is no need to melt the lard itself before salting! And you need to scrape it well with a knife.
The use of iodized salt is also unacceptable: the iodine burns the skin and underside of the skin, at which it sharply raises the temperature, which causes the product to become sour. I repeat that we are talking about the dry method of salting lard.

Sviyske lard.

When choosing lard, it is better to choose brother myake and rozheve. For this recipe, a garnished version of lard with streaks of meat. We take one kilogram, cut it into two pieces and put it in such a saucepan, so that they will lie tightly one by one, so that there is no mess.
Prepared roses:
for 1 liter of water,
1 bottle (250 gr.) salt,
black peppercorns 10-15 pcs.
bay leaf (2-3 pcs).
Place the saucepan with brine on the gas. Once the brine is boiling, pour in the lard so that the lard is coated with brine all over. Bring to a boil and cook for 5 hvilins. The gas becomes weak and loses its appearance.
After boiling, put it back on low heat (so that the lard has warmed up), bring it to a boil and dissolve the gas. We take out the hot lard and place it on a dish so that the lard cools and dries.
The mixture is ready for grating: crush the chasnik (5-6 cloves) on the chasnik or grate it into thirds. Take one piece of lard and rub it on all sides with a saucepan, then sprinkle with paprika (not hot) or black pepper (whichever you prefer) on all sides. We also rub other clothes and put them in the freezer.
When the lard is frozen, it’s ready! I don't have any good cholesterol.
Another recipe for curing lard “smoked” is called:

Products:
Lard - 1 kg,
Tsibulev's lushpinnya - the pivlitrova jar is well filled,
Salt – 1 bottle (250 g) salt,
red hot pepper - 10g. (pack)
black peppercorns 10-15 pcs.
clove for a chasnik, cut into splints,
bay leaf (2-3 pcs),
dried crepes
Preparation:
In one liter of dill, add the lush pinna of tsibula, salt.
Allow an hour of simmering (10 minutes) until the mixture of dark infused cibul color is cooked. Let the brew cool down and brew for 1 year. Then, when required, throw it on the fire, add pepper and bay leaf and put it back on the fire.
In the pot that has boiled, add a piece of lard, boil 10 pieces of lard, if there is lard with a decent amount of meat, the boiling hour will increase to 20 pieces.
Let's take it from the fire.
And let it brew for 5-6 years at someone’s door. Then carefully grate red hot pepper and a little chasnik. Discard the lard and rub the mixture with pepper and chasnik. Add lard and press down with pressure. І in the cold. If the lard is already cold, it needs to be sunbathed in linen, in a piece of fabric from the bav. I feel the cold.
After extracting the lard, the lard is ready! You'll get a very hot sauce and finish it baking!

Ukrainian lard.

Our beloved brothers want to flatter themselves by attributing to themselves the guilt of this priesthood. It is well known that even in ancient times the Romans pulled carts of lard with full force during their large campaigns. Well that's awesome, gay slov'yani!
Preparation:
The lard was carefully cleaned with a knife. Don’t forget about the skin, you still need to go through it with a knife.
They cut them into pieces the size of a farrier Vakulya’s fist, and stuffed them with little pieces in front of the soul.
They rubbed (they didn’t sip, but actively rubbed it, again with the hands of the farrier Vakulya) with great silya (we already know, we know why the great silt itself needs to be rubbed).
Rubbed with black pepper. Now it's all about the recipe for dry pickling.
Now we take an old towel, which has undergone salting processes throughout its life, and pour salt onto the new thick ball.
And here the socramental phrase sounds: “Lard does not require more salt.”
They sunbathed a lot of lard in a rushnyk, you can sunbathe it in a grub pilaf, or you can sunbathe it in an enameled form for jellied meat (who lost it due to the Radian hours) or in an oak log (who lost it due to the hours of Bogdan Khmelnytsky). Either way, lard can last for three days.
All is ready?
No!
Here the experts recommend freezing the lard directly in the freezer once, and then simply storing it in the refrigerator. Well, you know what you can do with this product!

A lot of people are starting to think about how to salt lard at home, even if you make your own lard - it’s a wonderful appetizer and a great product. In addition, the quality of self-prepared lard is much cheaper than the price of ready-made salted lard. Lard contains valuable fats, arachidonic acid, and vitamins A, D and E for the body, which is why the inclusion of this product before diet is beneficial for health. Eating lard, of course, is not a simple matter, but adding 10-30 g of lard per day is really bad. If you don’t know how to salt lard at home, a recipe from “Culinary Eden” will help you.

When choosing fresh pork lard, remember that a good product is due to its uniform white color with a rye-colored tint, a fresh smell and a thick, springy consistency. To check the acidity of the lard, use a sharp knife - the acidic product can easily roll with little support. It's better to buy soft lard with fat or gray fat. The amount of fat must become 3 to 6 cm - the fat can become old and fat. The skin of the lard is due to being thin and mattly chewy or erysipelas in color due to the amount of bristles. It is not a good idea to bathe pork or wild boar lard, otherwise the fat may be tough and smell bad. As you know, you should approach the choice of lard with great care, because the lousy product does not betray the written salting.

Before cooking, lard must be rinsed under cold running water, the skin scraped with a knife and thoroughly dried with paper towels. In case you still have enough lard, cut it into thin layers, otherwise it will not be salted. For best salting, cut the lard into medium round pieces about 3-5 cm long.

Lard can be salted in three ways - dry, wet and hot (varinnyam). The dry salting method is the simplest and most popular - in this method, the lard is rubbed with salt and spices in the added hour and placed in the refrigerator for 3 to 5 days. With the wet and hot methods, the product is cooked in brine (in the first stage, it is filled with brine, in the other stage, it is boiled in brine) - these methods are more laborious, then the lard is reduced to the point of saving (up to 1 batch). For the best salting of lard, you can use vikorist rot. Also, there is no need to be afraid of adding a lot of salt to the lard - the product contains exactly as much salt as needed.

Traditional spices and additives that are added when salting lard, such as chasnik, ground black pepper, black peppercorns, sweet pepper, bay leaf, cloves, chives, coriander, paprika, fenugreek, marjoram and hops-suneli. The finished lard must be stored in the refrigerator or freezer in an airtight package or container so that it does not lose its savory qualities.

Dry salting of lard

Ingredients:
2 kg of lard,
150 g salt,
1 watchmaker head,
chalked black pepper for relish.

Preparation:
Cut the lard into strips about 4-5 cm wide and cut into a new cross-cut using a knife. Gently grate the lard from the sides of the plate and carefully grate it from the sides. Sprinkle with black pepper and place in the sliced chasnik. Place the lard in a plastic bag or enamel bowl and place in the refrigerator. The lard will be ready in 3-4 days. After this, remove excess salt and pepper from the lard, place in a bag or wrap in parchment paper and store in the freezer.

Salting lard using the wet method in rozsol

Ingredients:
800 g pork lard,
3 liters of water,
6-7 peppercorns,
1 tablespoon black peppercorns,
6 cloves of chasnik,
4 tablespoons of bitter salt,
5-7 bay leaves,
2 teaspoons ground paprika.

Preparation:
To prepare rose brine, you need to pour water into a saucepan and add|add| salt|salt|, additional peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Place the prepared lard in a jar (more than 0.5 liters in volume) and fill it to the brim with the prepared brine. The bay leaf and pepper are about to sit in the jar. Seal the jar and place it in the refrigerator. The lard will be ready in about 4 days. It must be removed from the jar and dried using paper towels. After this, grate the lard with paprika and pass through a baking dish, cover with grub foil and parchment paper and leave in the refrigerator for another 3 days.

Hot salting of lard

Ingredients:
1 kg of lard,
1 liter of water
100 g lushpinnya tsybuli,
80-90 g salt,
8-10 cloves per hour,
10 peppercorns,
6-7 black peppercorns,
5 bay leaves,
2 tablespoons tsukru,
chalk black pepper or other spices for relish.

Preparation:
Place the casserole, salt, pepper, black peppercorns, bay leaves and zukor in a saucepan. Pour in water, stir and bring to a boil. Boil 2 pieces of khvilin, then add lard, cut into pieces. Cook for about 10 khvilins, then cool, cover with a lid and put in the refrigerator to cook. Remove the lard from the rose brine, dry it, grate, pass through a pre-salter and grind with black pepper. Cover the lard in foil and put the food in the freezer for 3-4 years. After this, the lard is ready for use.

Quick method of salting lard

Ingredients:
1 kg of lard,
4 tablespoons salt,
7-8 cloves per hour,
mix the peppers to taste.

Preparation:
Grate the pieces of lard with salt, add some peppers and pass through a freshwater bowl. Place the lard in a bag or container and leave it at room temperature for 12 years, then put it in the freezer. Lard can be eaten as early as the next day.

Lard, salted in brine

Ingredients:
1 kg of lard,
800 ml water,
1 bottle of salt,
5 cloves of chasnik,
5 bay leaves,
7 peppercorns.

Preparation:
To prepare brine (infused salt mixture), dissolve the salt in water. To make it easier to add it in a number of stages, carefully mixing thoroughly. Add spices and bring the mixture to a boil. Cook for about 5 minutes, then cool to room temperature. Place small pieces of lard in a glass jar, placing sliced pepper, pepper and bay leaf between them. Do not place the lard too thickly. Pour rose brine over the lard. The thickness of the rose brine will add about 1-2 cm of fat. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After this, the lard can be cut off. Because it has an insatiable taste, it must be left to simmer for many days.

Now you know how to salt lard at home in order to extract the sweet, savory product for the joy of your homeland. All you have to do is choose the salting method that suits you best, and easily stock up on terpines. Delicious!