The most delicious recipes for salted lard in brine

Classic recipe for Hutsul lard

To make it tasty and with a spicy aroma, you need to choose a piece with a meat layer.

• lard with a layer of meat – 1 kg;
• garlic - a couple of cloves;
• black, red pepper, salt, coriander - to taste;
• onion peel - 30 g per 2 liters of water.

Before cooking, rinse well and cut into 5 x 10 pieces.

Place the husks on the bottom of the pan so that they cover the bottom and fill with water. Bring to a boil. After this, the water must be salted. The more salt the better. Place pieces of lard into boiling water and cook for about half an hour.

While the product is cooking, prepare the mixture for grating it. Chop the garlic and mix with the rest of the spices. All ingredients must be taken in equal parts. If you decide to add a couple of tablespoons of coriander, then the rest of the spices should be added in the same proportions. The same amount of salt. Mix the mixture well.

We take out the lard and cool until it can be rubbed with the garlic mixture. After this, wrap it in foil. Instead of foil, you can simply place it in a pan and cover with a lid. Now it needs to be taken to a cold place for at least a day. Then the product is ready for use.

Smoked lard in Transcarpathian style

To prepare it, we select pieces with a thickness of 5-8 cm. You can take either solid pieces or with a layer of meat. In the second case, the lard will turn out tastier and more beautiful to look at.

The pieces should be generously rubbed with salt and placed in a metal container. Now we send them to a cool place, but so that the temperature does not drop below zero. Leave for one week.

During this time, it should be salted, and the salt should partially melt. After this, fill the entire contents of the container with marinade.

We prepare the marinade based on 2 liters of water. Add a few bay leaves, a few chopped garlic cloves, and about 10 black peppercorns.

We put it on fire. Bring to a boil and let simmer for a couple of minutes. Remove from heat and wait for the marinade to cool. After this, add lard and again send the entire contents of the pan into the cold for a week.

After this, the product can be cold smoked for 4 days. Under no circumstances should you use hot smoking.

How to speed up the salting process?

The fastest way to speed up pickling is to boil. Lard is boiled in brine for 10 minutes to several hours, after which it can be immediately eaten.

There are a few more secrets to speed up the process:

• first soak the lard in water for at least 12 hours;
• cut smaller pieces, about 5 by 5 cm;
• Cool the hot brine with lard at room temperature;
• make more deep cuts - this will allow the product to soak in better.

Knowing these recipes, you can pamper your loved ones with a tasty and satisfying snack, make a healthy sandwich, or use salted lard when preparing a dressing for borscht or potatoes. If you do not abuse it and observe moderation, your body will only be grateful to you for such natural, high-quality food.

Salo in Hutsul style. Recipe. Reviews

Lard can be salted dry. To do this, you need to rub it with salt and herbs and put it in a container, preferably wooden, and place it under load for three weeks. Turn over every 4 days. After a month you can take it out and try it. Add spices to taste.

Many who have tried Hutsul-style lard claim that its unsurpassed taste is difficult to confuse with any other. Even those who were skeptical about this product, after trying it, will not remain indifferent.

Is there a product more beloved than boiled lard? There is probably no person who would not love to feast on such a dish. At the same time, there are hundreds of ways to prepare it. And it’s hard to say which recipe is the most delicious. After all, each has its own zest that makes it unique. We offer several of the most popular cooking methods.

How many days do you salt lard?

The answer to the question of how many days to salt lard depends on several factors:

• on the characteristics of the raw materials - from which part of the carcass the fat is cut;
• on the processing method - dry or wet;
• on the size of the pieces that are salted.

With the dry method, lard should be kept in salt for 3 days to a week at room temperature and another 2 to 3 days in the refrigerator. Only after this can it be eaten.

The wet method cooks lard faster. It is enough to hold it under pressure in a saline solution for 3–4 days, dry it, rub it with spices and cool it.

Note! It is very important to remember that lard is a product of animal origin, which means it can be contaminated with parasites and harmful microorganisms. That’s why it’s so important to salt it well to make sure it’s completely safe for our health.

Lard in a bag

Lard boiled in a bag turns out very juicy and aromatic. It will be appreciated even by those who were previously very skeptical about this product. It is very simple to prepare, but it turns out incredibly tasty.

If you purchased hard lard with a very coarse skin, prepare it in a bag. It will become soft and at the same time retain its dense texture.

For 1 kg of fresh lard you will need:

• 2 heaped tablespoons of salt;
• 8 cloves of garlic;
• 1 tbsp. l. peppercorns.

1. Crush the garlic with a knife.

2. Crush the pepper lightly as well.

3. Mix salt and pepper and garlic. Rub the lard well with this mixture.

4. Take two regular bags, fold one into one and put lard in it. Tie as tightly as possible.

5. Pour water into a large saucepan and put lard in the bag. You will need about two liters of liquid.

6. Cover with a lid and cook over low heat for 1 hour.

7. Then remove and place in a bowl to cool completely. Only after cooling can you remove the lard from the bag. Keep refrigerated.

During the cooking process, the lard in the bag will be on the surface of the water. Don't try to sink it to the bottom. Just cover the pan with a lid.

Lard with garlic

Where are the sushi, rolls and other exotic dishes? This is a real delicacy, time-tested and approved by many generations of our citizens. Boiled lard with garlic is a dish that you can never have enough of.

For the recipe you will need:

• 1 kg of lard (choose with a layer of meat, it will be even tastier);
• about three liters of water;
• 10 – 12 cloves of garlic;
• 6 tablespoons salt.

1. Before making boiled lard, pour the liquid into a saucepan, add half the salt and boil.

2. Carefully place the main ingredient into hot water and cook over very low heat for about an hour.

3. Remove the finished product from the pan and place in a bowl to cool slightly.

4. Grind the garlic using a grater or garlic press, mix with the remaining salt.

5. While still warm, prick the lard on all sides with a fork and rub well with the garlic mixture.

6. Place the product in a saucepan or other container, cover and refrigerate for six hours. After that you can take it out and try it. It turns out very tasty!

If there is no room in the refrigerator for a pan, you can put the lard in two bags, tie it well and place it somewhere on the shelf.

Lard with spices

Boiled lard with spices is a fragrant classic that will perfectly complement any table. It's not difficult to prepare. But what happens will cause admiration not only among relatives, but also among guests. It is the spices that imbue lard with an amazing taste and make it perfect.

For the recipe you will need:

• 1 kg of lard (not very thick);
• 4 spoons. table salt;
• 6 – 8 cloves of garlic;
• peppercorns;
• ground red and black pepper;
• ground paprika;
• whole laurel leaf.

1. Before preparing boiled lard, it must be cut into small pieces.

2. Take a large saucepan and place the product in it. Pour in water, add salt, a little pepper and bay leaf.

3. Place on the stove, bring to a boil, turn the heat to very low and cook for 40 minutes. Remove the finished lard into a bowl and let cool.

4. Chop the garlic and peppercorns, add the remaining spices and mix everything well.

5. Make small cuts on each piece. Coat the lard well with a mixture of spices (try to get them into the cuts) and place in an empty pan.

6. Cover and refrigerate overnight. Serve thinly cut into small pieces.

The cooking time for lard can be varied. If you want it to be very soft, cook for an hour or more. In the case when you want to get a product that is soft on the outside and hard on the inside, it is enough to cook for 15 - 20 minutes.

The most delicious boiled lard

And finally, the most delicious recipe for boiled lard. What makes this dish special is its secret ingredient – ​​onion skins. It is this that makes lard beautiful, adds an amazing flavor note that cannot be found in any other recipe for boiled lard.

Necessary ingredients per kilogram of lard:

• 2 liters of water;
• 100 gr. salt;
• 1.5 – 2 heads of garlic;
• laurel;
• onion peels (about four handfuls);
• allspice;
• coriander.

Cooking process:

1. Cut the lard into small pieces, no more than three centimeters thick.

2. Next, you need to take a large saucepan, pour water into it, put onion peels, spices (everything except garlic) and salt. Place the container on the fire and boil for ten minutes.

3. Place lard in the marinade, cover with a lid and cook for about twenty minutes. After this, turn off the heat and leave until cool.

4. Remove the lard from the pan and place in a bowl or colander to drain the liquid.
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5. Chop the garlic using a garlic mince. You can add other spices to it to suit your taste.

6. Coat each piece of boiled lard with the garlic mixture, place in a container, cover and refrigerate. You can try it in a day.

You can take any spices to suit your taste. The amount of seasonings is also adjustable. If you like it spicy, you can add red pepper.

Boiled lard is a dish that will never go out of style. It is tasty, healthy and can successfully complement the menu of any holiday. It can be served with fresh bread, mustard, horseradish, and vegetables. This kind of lard just melts in your mouth. It's not difficult to prepare. But at the same time, you can always add something of your own, unusual, to the cooking process, which will make the dish even tastier.

Boiled smoked lard

Everyone will agree that lard prepared with your own hands at home is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers or other additives are used for cooking. Cooked-smoked lard is not only surprisingly tasty, but also looks beautiful.

To prepare you will need:

• kilogram of lard;
• water – 4 liters;
• salt – 100 gr.;
• laurel leaf;
• peppercorns;
• foil;
• metal container;
• fruit tree sawdust.

1. Put bay leaf, salt, pepper into the water and boil.

2. Put lard there and boil for fifteen minutes. Remove the product from the pan and place it in a bowl or on a board until it cools.

3. Take a dry metal container (you can use a cauldron or a saucepan with thick walls). Place sawdust on the bottom.

4. Place some kind of lattice stand over the wood chips. Next you need to put foil and lard on it. Cover with a lid and place on very low heat. Smoke for 30-40 minutes.

5. After this, the fire must be removed, the container must not be opened, but left as it is until it cools completely, about eight hours. Serve thinly sliced ​​on a platter, you can garnish with herbs.

When smoking lard, it is very important that the lid fits tightly to the vessel. Smoke should not come out.