Dry salting lard with garlic and spices - how to properly salt lard using the dry method. Dry salting of lard with garlic and pepper Salted lard with red pepper and garlic

In order for the lard to be tender and literally melt in your mouth, it is very important to initially choose a quality product. Fresh lard with a soft, thin skin is suitable for salting. It is easy to check the quality of the product. Pierce it with a knife. If the knife cuts into the lard like soft butter, you can safely take it. If the knife encounters obstacles along the way, the final product will be tough, so it is better not to use such lard. Use only coarse rock salt; extra salt is not suitable for pickling. The quantities indicated in the recipe are approximate. Over time, you will find the optimal proportions for yourself. You can experiment with this recipe and add various herbs and spices that you like.

Take an enamel or glass deep container and generously sprinkle the bottom with salt.

Coat each piece of lard with salt with your hands and place it on the bottom of the pan, skin side down, tightly next to each other. In the case when there are more than one layers, we adhere to the principle of skin to skin, pulp to pulp. That is, the second layer must be laid with the sandpaper up, the next one again with the sandpaper down, and so on. Place the tightly packed lard and salt in the refrigerator under pressure for a day.

After 24 hours, prepare our mixture of garlic and dill. To do this, squeeze the garlic into a separate container and pour in the dill. Pepper the mixture and mix thoroughly.

We take out our salted lard, which has released its juice, and wipe off excess moisture and salt with a paper towel. Using a spoon, coat each piece of lard with a mixture of garlic and dill and wrap it in cling film.

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

• 1 kg of lard;
• 200 g salt;
• 20 g ground black pepper;
• ½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

• 2 kg of lard;
• 5 glasses of water;
• 200 g salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

• 1 liter of water;
• 2 handfuls of onion peels;
• 3 bay leaves;
• 200 g salt;
• 2 tablespoons sugar;
• 1 kg of lard with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

We prepare lard in Ukrainian: the most delicious sandwich lard according to famous recipes.

For those who came to Gogol’s homeland, they know well that there is no better snack than a piece of black rye bread and delicious lard. The flavor of Ukraine includes rich borscht, garlic dumplings and juicy delicious lard in all kinds of servings. But as many people note, the most delicious recipe for lard is chopped paste with garlic. In this article you will learn both a simple and a real recipe for making lard in Ukrainian.

Ukrainian appetizer made from lard through a meat grinder: what is it called?

Like many dishes prepared in different regions, lard minced with garlic has hundreds of names, but as honored chefs tell us, the correct (established name) is sandwich lard.

This lard is very convenient to take with you on picnics, hunting, fishing, and traveling at any time of the year. It is convenient to transport, as it can be packed tightly into jars and containers. Quickly spread and eat deliciously.

Lard twisted with garlic through a meat grinder in Ukrainian: recipe

The simplest cooking recipe is so elementary that even a child can handle it, but if you want to feel all the aroma and taste of such lard, you will need to work hard!

To prepare we will need:

• 1 kg fresh lard
• 2 tbsp salt
• 6 cloves hot garlic
• Meat grinder and minimum time

We peel the fat from the skin, cut it into cubes/strips and grind it through a meat grinder along with the garlic. Add salt, mix thoroughly and let it brew for a day.

And now it’s time for the real recipe for “pounded lard” that Ukrainian tourists love to regale:

• 0.5 kg of salted lard (after salting it should stand for at least a week)
• 3-4 cloves hot garlic

We remove the skin. Cut the lard into 4 parts, take one of them and cut it into as thin slices as possible, and then into thin strips. We take the largest and heaviest knife in the house and begin to “beat” the lard with the blade until it becomes homogeneous. During the beating process, lift the layer of lard and turn it over so that all the pieces are processed evenly.

Having turned it into a paste-like mass, move on to the remaining pieces. Having finished with the lard, squeeze out the garlic cloves through a hand garlic press and use a knife on a cutting board to “drive” the garlic into the lard so that it releases juice and mixes into a single whole with the lard.

Now we take rye bread and spread a piece of crushed lard - try it and enjoy it! This process is labor-intensive and is often abandoned in favor of mass production, but once you try this method, you are unlikely to want lard from the meat grinder.

Sandwich lard for spreading, minced with garlic and herbs: recipe

In order to prepare sandwich lard with herbs, it is important to maintain the proportions correctly. Typically, those who choose this recipe do not like spicy things and are more inclined to have a variety of tastes, so if you want to feel the spiciness, add garlic as in the previous recipe.

• 1 kg of salted lard or 1 kg of fresh lard and 2 tablespoons of salt;
• 3 cloves of garlic;
• Bunch: dill, parsley, cilantro and basil.

After removing the skin from the lard, grind everything in a meat grinder, mix additionally and serve immediately. Unlike previous recipes, this one is the most delicious freshly prepared.

Sandwich lard - spreadable pate, minced with garlic and dill: recipe

This recipe is good with strong drinks. It will become indispensable both at the table and during active recreation.

• 1 kg salted lard;
• 6-7 cloves of garlic;
• A pinch of freshly ground allspice;
• A bunch of dill.

Grind everything together with the skin in a meat grinder and additionally pass it through a blender until smooth. If desired, add additional salt and leave in a glass jar for a day in the refrigerator. Serve to the table.

Ukrainian appetizer of lard, lard, lard through a meat grinder with pepper and spices: recipe

And now an “exclusive” method of crushed lard in Western Ukrainian style.

We will need:

• 1 kg of exclusively fresh lard with streaks;
• 5-7 cloves of garlic (depending on how you like it spicy);
• Bay leaf - 3 pcs;
• Black and allspice pepper 2 grains each;
• Dried herbs and spices (dill, parsley, parsnips, parsley root, celery, etc. to taste).

Dip fresh lard into boiling water, add salt and pepper, add bay leaf. Cook over low heat (like cold) for 3 hours (until the broth turns yellow). Drain the water and grind the lard (or grind it in a meat grinder, whichever you prefer), season with garlic and dry spices, mix thoroughly, let it brew in the refrigerator for 2 hours to a week.

Video: Recipe: Lard SNACK with garlic (sandwich spread)

For many years, nutritionists have been intimidating humanity with the dangers of cholesterol, obesity and other troubles that can arise from eating lard. However, over time it became clear that any other fatty foods are harmful, but not this one. The safety of lard is explained by the fact that it contains arachidonic acid, which, on the contrary, neutralizes the effect of the so-called bad cholesterol, and also promotes cell renewal and normalizes hormonal balance. However, it is often very difficult to purchase a normal, high-quality and tasty product, so people begin to think about how to pickle lard (with garlic, herbs, pepper and other spices) on their own and get maximum pleasure from it.

What kind of lard is suitable

A competent choice of the starting product is the key to the success of any culinary endeavor. This rule also applies in our case. Before you pickle lard with or without garlic, you need to choose the right initial ingredients. If only salting is intended, without additional processing, then the lard is taken without streaks, smooth, with the same structure throughout the entire volume. Its color should be soft pink, the skin should be dense, and there should be no compactions in the pulp.

Many chefs believe that streaky lard is only suitable for smoking. However, popular experience shows that if you use brine rather than dry salting, you can get a very good result.

Additionally, we note that all recipes for lard salted in any way require the use of coarse rock salt. Do not use small ones, such as “Extra”. And of course, avoid iodized ones.

Dry pickling

The simplest, but also the longest way. The purchased shmat is cut into fairly large pieces, about the size of a woman’s palm. Longitudinal or transverse cuts are made on them. All this wealth is generously and generously rubbed with salt. If you want something more spicy, combine salt with pepper, herbs or your favorite spices. It is especially good to add crushed garlic to the salt, since salting lard with garlic means ensuring its longer storage. You can divide the bitter heads into cloves and stuff them into the slices.

The bars are placed in an enamel pan or large glass jar with a wide neck. A load is placed on top and the structure is left indoors for two days. Then, for another 3 days (or better yet, even longer, up to a week), the salted lard is kept in the refrigerator. Salting lard this way (especially with garlic) allows you to store it for a very long time - just close the jar with a plastic lid and keep it warm. The only note: to prevent the product from becoming too salty, most of the salt must be removed with a knife after a month.

Like in the village at grandma's

In principle, this recipe also applies to dry methods. However, the product salts out a little faster and has a very special, pronounced taste. This salted lard with garlic is made in a regular saucepan. Salt is poured into it, the lard is cut into wide, long strips and laid out on it, skin side down. Sprinkle the top, again, with salt (thickly), cumin and grated or crushed garlic. There can be several layers - it depends on the height of the pan and the thickness of the purchased lard. The last layer, in addition to the indicated spices, is sprinkled with peppercorns and covered with bay leaves. Again, a load is installed, the pan is covered with a napkin, gauze or towel and left in a warm place for five days. Then it goes into the refrigerator. If you choose this particular method of salting lard with garlic, you will get a very fragrant and tender lard.

Belarusian proposals

In this country they prefer to salt the brisket, that is, the coveted lard with streaks. We offer a dry method that allows you to salt the meat layers as well.

Ground pepper must first be ground (or ground in a coffee grinder) until dusty and mixed with salt. The lard is rubbed with this mixture, cuts are made in several places, into which garlic cloves are inserted. To make the garlic release its aroma faster, you can cut it in half lengthwise, and if the cloves are large, even into slices. Pieces of lard are stacked on top of each other, covered with a bay leaf, wrapped in clean gauze and marinated in a cool place for three days. You can eat it right away, but Belarusians recommend freezing such lard - this way it cuts better and the flavor is more fully revealed.

Original recipe: pickling with adjika

For it you will need brisket, since the layers of meat will acquire a simply unique taste. First you need to prepare a brine from a liter of water, five large spoons of coarse salt, black peppercorns, bay leaves, onion peels and hot adjika (these ingredients are taken at your discretion). This amount of ingredients is enough for one and a half kilos of brisket. As soon as the brine boils, add lard and cook for about 20 minutes. During this time, the marinade will partially boil away and partially be absorbed into the lard. Then the saucepan is wrapped in something warm, and its contents are infused for up to half a day. The last step is to rub the lard with crushed (crushed or grated) garlic. True, this dish can only be stored in the cold, but this recipe for “Lard with Garlic” allows you to get juicy, evenly salted, spicy and soft brisket.

With fresh garlic

There is a good way to pickle lard with garlic using cold brine. The washed original product with peeled skin is cut into proportionate pieces, placed in a container, sprinkled with ground pepper, broken bay leaves and finely chopped garlic. A brine is made at the rate of four tablespoons per liter of cold water, and lard is poured over it so that it does not peek out of the brine. Your bacon will be salted for about three days. Then you need to take it out, dry it, rub it with crushed garlic and ground - this time white - pepper. This recipe for salting lard with garlic will make you happy with a spicy and tender snack.

Boiled, salted and spicy

Red pepper is almost the most common spice used in preparing lard. We offer you a way to pickle lard with garlic, onion skins and pepper.

Initially, the brine is prepared: salt in the amount of a tablespoon is dissolved in a liter of water, bay leaves and sweet peas are added (as you like when pickling cucumbers), plus the peels of seven large or 9-10 small onions. All this is boiled, lard is added there and cooked for about ten minutes. Then the brine is drained, the lard is dried and rubbed with grated garlic mixed with red hot ground pepper. Such a product may not be stored for long, but this is not necessary - it is simply eaten instantly.

Honey lard

Many people believe that sweet cannot be combined with salty. The following recipe refutes this misconception. Dissolve 2 large tablespoons of sugar and salt in a liter of water, add half a teaspoon each of basil and oregano, a little peppercorns and bay leaf. All this should boil for 5 minutes. Then take half a glass of honey (both last year’s and candied honey will do), dilute it in brine and leave the mixture for another 5 minutes. You will have a marinade in which you need to add lard, cover the pan with a lid and leave until it cools. At the end, you need to take out the bacon from there, dry it, spread it with the honey you left ahead of time (half a teaspoon is enough), wrap it in foil and hide it in the refrigerator for an hour. The taste is indescribable!

Few housewives know how to properly salt lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very beneficial for the human body. Although previously this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most healthy one, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And it’s delicious to cook at home with or without spices. You will learn that salting lard at home is not difficult.

With our recipes you can prepare a traditional Ukrainian dish quickly and tasty. To begin with, you should keep in mind that homemade salted lard has different tastes. And they depend on a huge number of factors:

1. choice of salting option;
2. selection of the product itself;
3. age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, some useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the lard intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale or was stored under improper conditions.
3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, then the product is of good quality.
4. Smell: cut a piece. The fresh product has no specific odor either outside or inside.

How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. It could not only be eaten with bread, but also various hearty dishes could be prepared from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

• pork lard 1.2 - 1.5 kg;
• finely ground black pepper - 5 g;
• salt, necessarily coarse -100 g
• fresh garlic - 4-5 cloves.

How to dry-salt lard at home - step-by-step recipe with photos:

If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.

Separately, combine salt and pepper and mix.

Cut the lard into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the cut pieces on all sides in the resulting mixture.

Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.

After a week, the salted pork lard with pepper and garlic is ready. A piece of black bread with salty, aromatic lard tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what you need for this.

Attention! To ensure that the lard is well and quickly salted, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, cut it into several smaller pieces.

Cold salting of lard in brine in a jar

This salting option is considered classic and the salting period is 3-4 days.

• lard in the amount for one three-liter jar, if packed tightly in pieces;
• jar (3 liters);
• water – 1 liter;
• garlic – 4-5 cloves;
• allspice and black pepper (can be ground, or peas);
• salt – 6 tablespoons;
• laurel – 3 leaves;
• a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - recipe with photos step by step:

On a note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

Peel the garlic cloves and cut in half lengthwise. If you took large slices, then cut them into several longitudinal parts. Crush a little with a spoon. Add garlic to the cooled brine and stir.

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

Pour the lard into the jar with completely cooled brine along with the herbs, spices and bay leaves that have settled to the bottom.
Shake the jar and leave it in the room without closing the lid for 2 hours.

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, the correspondingly saltier it will be.

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in this form in the refrigerator.

If you don’t like to eat wet lard, just removed from the brine, you can do the following:

• take it out of the jar, place it on a paper towel;
• After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out incredibly aromatic, strong in consistency, tasty. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

• 1.5 kg. fresh white bacon (preferably with layers of meat);
• salt 100 grams;
• 1.5 liters of water;
• 5 garlic cloves;
• 3 bay leaves;
• 9 black peppercorns;
• 4-6 peas of allspice;
• onion peel (50 grams is enough).

Step-by-step recipe for salted lard in onion skins:

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husk. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! To salt aromatic lard using a hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

On a note! The lard will float in the water; to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the pan on the stove begins to boil, wait 10 minutes and reduce the heat to low. Leave in the hot brine for another 15-20 minutes, then remove from the stove and leave to brew in any cool place for a day.

After the specified time, lard in onion brine prepared at home will be ready. The product remains to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For pickling, you need to prepare the following products:

• 0.5 kilograms of fresh lard;
• any spices to your liking (you can purchase seasoning “For salting lard” or make your own mixture of garlic, pepper,
• bay leaf, thyme, coriander, etc.);
• water – 1.2 liters;
• salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

Attention! If you use purchased ground spices for pickling, they will be added to the dish last. After filling with brine.

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

Cut the lard into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine and cover with a lid. The lard in the brine should be completely covered.

Place the container in the refrigerator or on the balcony if pickling is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any porridge and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes