Recipe for cooking lard in marinade. Salting lard in marinade at home

I often cook lard and experiment with it just as often. This cooking method is a little different from what many are used to. Lard marinated in brine according to this recipe is pre-heat treated and then rubbed with various spices and seasonings. The result is amazingly delicious. Spices and seasonings can be adjusted to suit your taste and preferences.

Ingredients

To prepare lard marinated in brine, we will need:
1.2 kg of lard;
4 tbsp. l. salt;
3 tbsp. l. vegetable oil;
1 tbsp. l. chili pepper;
1 tbsp. l. allspice;
1 tbsp. l. nutmeg;
1 tbsp. l. dill seeds;
2 heads of garlic;
1 bunch of dill (optional).
For the brine:
1 liter of water;
250 g vinegar (9%).

Cooking steps

Let's prepare the brine. To do this, mix water and vinegar, bring everything to a boil and add our lard, cut into cubes, into the boiling brine. Cook lard for 15 minutes in boiling brine. After the time has passed, take out the lard and cool completely.

Mix all the spices in a separate plate: vegetable oil, salt, chili pepper, allspice, nutmeg, squeezed garlic, dill seeds and chopped fresh dill. I added dry dill.

We put the lard in a bag and place it in the refrigerator. After 8 hours, very tasty lard, marinated in brine, can be eaten. If desired, lard can be placed in the freezer and taken out as needed.

Bon appetit!

To say that it’s delicious is to say nothing!
Soft, tender and slightly moist lard. You've been dreaming about this for a long time!
Try it, salt it this way too - you won’t regret it.
For marinating, it is better to select soft, fresh lard with streaks of meat and choose a thicker piece.

There is an easy way to find out if lard is fibrous.
Pierce the lard with a match.

Only if it easily enters the pulp, then the lard is soft.
This is exactly what you need for marinating.

The lard is cut into pieces, approximately 5 x 5 cm.
Peeled cloves of garlic are cut into slices, rolled in a mixture of salt and ground black pepper, and each piece of lard is stuffed with this.

We will prepare a brine in which the lard will be marinated.
For a liter of water you will need 200 grams of salt (not iodized.

You need to boil the water, add salt, bay leaf, black peppercorns.
For color, you can put onion peels in the brine, then the lard will have a slight brown tint.

Place the chopped lard into the boiling brine, wait until it boils, reduce the heat and let it boil for 5-10 minutes.

The time depends on the size of the pieces; the larger they are, the longer the lard needs to be boiled. Using a slotted spoon, we take out the pieces and immediately, while hot, put them in a jar.
The jar is filled to the top. And then it is filled with chilled brine to which we first add 100 grams of vodka.
This is the brine in which lard was cooked. Closes with a lid.

It will be ready in about two weeks - the lard needs time to soak in the brine and absorb the aroma of the spices. This lard can be stored under a plastic lid or rolled up.

Pickling lard in a marinade in a jar is a very easy task, the main thing is to prepare a good piece of lard in advance for home pickling and then everything will probably work out. Serve the prepared aromatic lard with slices of fresh black bread.

You should definitely have this proven recipe for pickling lard in a marinade in your bookmarks. You can pamper your family and friends with delicious lard, and in return receive words of praise and gratitude.

Recipe for salting lard in marinade in a jar

Required ingredients:

• Lard: 1.2-1.5 kg;
• 1 liter of drinking water;
• Salt – 5 tablespoons;
• Bay leaf – 3 pcs.;
• Allspice: 6-7 peas;
• Ground pepper - to taste.

Marinade for salting lard

1. Pour water into an empty, deep saucepan. Send allspice peas and bay leaves there.

2. Immediately add salt and ground pepper to the pan. You can use red or black pepper. Place the pan on the stove. Boil the marinade for just a minute. After this, the liquid must be cooled.

How to pickle lard in a marinade at home

3. Cut the lard into pieces. It is important that the pieces are not too large, because then they will not be able to fit into the jar.

4. Wash the two-liter jar thoroughly. Carefully place the lard pieces into the container.

5. Pour lard with cold marinade. Before pouring the marinade into the jar, stir it so that the salt and pepper particles rise up. Close the container from above with a nylon lid. The lard in the marinade should be kept in a cold place for 5-6 days.

Under no circumstances should lard be kept warm; there is a huge risk that the product will quickly deteriorate.

6. Remove the salted lard from the jar and wipe with a paper towel.

Cut the lard into pieces and can be served.

Store the finished lard in a cool place. Bon appetit!

A traditional Slavic snack since time immemorial: amazing pickled lard is the best option for a quick snack or an excellent addition to main courses. The most tender, spicy and very tasty homemade lard is an integral attribute of any camping trip. Since ancient times, people have attributed miraculous properties to this product, and soldiers were ready to exchange all their provisions for one piece of aromatic lard with garlic. Homemade marinated lard is a real delicacy.

Ingredients:

• one kilogram of lard (preferably with meat streaks);
• 2 teaspoons of soda;
• half a glass of salt;
• liter of boiled cooled water;
• 3 bay leaves;
• one head of garlic;
• a tablespoon of hot paprika (flakes);
• spices - to your taste.

Awesome pickled lard. Step by step recipe

1. For this recipe, it is better to use lard with streaks, from the peritoneum (also called undercut).
2. Pour cooled boiled water into a saucepan, add soda, bay leaf, salt and peppercorns. Mix.
3. Cut the lard into pieces so that they fit well in the pan with the marinade.
4. Dip the lard into the brine, cover with a lid or put it under pressure, and put it in the refrigerator for at least five days.
5. When time has passed, remove the lard from the marinade and wipe with paper towels.
6. Divide the head of garlic into cloves, peel it, pass it through a press or grate it on a fine grater.
7. In a bowl, mix all the spices and garlic.
8. Advice. I use a special mixture for salting lard, black peppercorns, and hot paprika flakes. You can add the spices that you like best.
9. Roll the lard well in spices, creating a fairly dense crust.
10. We wrap each piece of lard in spices with cling film and put it in the freezer.

Cut the frozen pickled lard into beautiful slices and serve: you can eat it with potatoes, or you can use it as an independent snack. A sandwich made of black bread with lard is an incredibly tasty snack, especially if you take such a piece out into nature. On our website “Very Tasty” there are other recipes for preparing this wonderful aromatic dish: look, choose, cook. Bon appetit.

Those who avoid eating lard because they think it is a very high-calorie product simply do not know anything about it. Pork fat can improve immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in consuming this product is to observe moderation, then it will only bring benefits and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be classified as “simple and fast”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

• 1000 g pork lard;
• 1250 ml water;
• 200 g salt;
• 30 g fresh garlic;
• seasonings and spices to taste.

Preparing the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The average calorie content of the product will be 712.0 kcal per 100 g.

Method for salting lard in brine in a jar:

• Dissolve salt in boiling water, let the brine boil a little and leave to cool;
• Cut the product intended for pickling into pieces that will easily fit into the neck of a three-liter jar, grate with garlic and put in a bottle, pressing lightly and sprinkling with spices;
• Pour the cooled marinade over everything, cover with a towel and leave alone away from direct sunlight for the time specified in the recipe;
• Dry the salted lard with a paper towel, wrap in parchment (foil or cling film) and store in the freezer.

Salting lard in brine with garlic in a jar

When salting lard, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic it will not have that appetizing aroma and piquancy. Therefore, you can use only one garlic from the spices for pickling, and in the end you will get a soft and aromatic lard.

To salt lard in brine with garlic you will need:

• 1000 g pork lard;
• 1000 ml water;
• 200 g salt;
• 50 g garlic cloves.

You can try salted lard with garlic 6 days after it was put in a jar and filled with brine.

The nutritional value of finished bacon is 815.6 kcal/100 g.

• • Since the saline solution is used cold, the first step is to prepare the brine. For it you need to boil water, dissolve salt in it and cool;
  • While the brine is cooling, you should prepare the lard. It needs to be cut into medium pieces and thoroughly rubbed with garlic on all sides;
  • Then place the prepared pieces of pork product into the jar, sprinkling their layers with the remaining chopped garlic;
  • Pour the contents of the container with cooled brine and place in a cool, dark place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting lard in hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than any other method. Another advantage of this method is that the lard is salted much faster.

To pickle a three-liter bottle you need to take the following amount of the main product, as well as water and spices for the brine:

• • • 2500 g lard with layer;
    • 2000 ml of drinking water;
    • 150 g coarse table or sea salt;
    • 15 g dry mustard;
    • 10 g ground red pepper;
    • 30 g garlic;
    • 15-17 black peppercorns;
    • 7-8 peas of allspice;
    • 5-6 buds of cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Lard poured with hot brine loses some of its fat and calories, so depending on the presence of a layer, the calorie content of such a product will range from 450-500 kcal/100 g.

• Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in ground red pepper. Peel the garlic cloves and chop into thin petals;
• In a three-liter bottle, place the product for pickling, cut into pieces, not too tightly, skin side up. Sprinkle each layer with garlic petals;
• Dissolve salt in clean drinking water, add clove buds and peppercorns. Bring the brine to a boil and dissolve dry mustard in it;
• Pour lard into a jar with hot brine, then cover it with a lid and leave it alone for several days.

Recipe for salted lard in Ukrainian

Lard is considered a Ukrainian national delicacy. In Ukraine, it is prepared in many different ways: with onion skins, honey, and even chocolate. Every Ukrainian housewife has her own recipe for Ukrainian-style lard. All existing recipes for this delicacy are enough for an entire cookbook. Below is one of them.

For this pickling in Ukrainian you will need:

• 1000 g pork lard with a layer;
• 1000 ml of drinking purified water;
• 200 g coarse sea or table salt;
• 60 g (about 10 medium cloves) garlic;
• 6 peas of allspice;
• 6 black peppercorns;
• 3 bay leaves;
• 15 g dried (or 30 g fresh) herbs;
• 1 star anise;
• a little ground black pepper to taste.

The total time for salting will be from three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average per 100 grams this figure will range from 724 to 816 kilocalories.

• First you need to prepare the lard. This culinary process will take place in two stages. The first step is to soak the original product, cut into pieces, in cold water for three to four hours (or better yet, overnight). This is done so that all the blood is washed out of the meat layer;
• After soaking, the pork lard should be placed loosely (so that it does not suffocate) into a prepared jar, not forgetting to add herbs and spices between the layers;
• Prepare a brine from water and salt. You can dissolve salt in cold, hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour the lard in a jar with brine at room temperature;
• Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You need to be very careful when choosing pork fat for salting, so that unscrupulous sellers do not slip in lard from a boar, old or sick animal. A good product has a delicate pink tint that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worth refraining from purchasing gray-yellowish lard with an unpleasant specific odor, the skin of which does not have a mark indicating the certification of the product.

Fat from the back and sides is excellent for salting, but it is better to avoid lard from the sternum and belly, since the stringy layer passing through these parts of the carcass makes it too tough.

After purchasing lard, you should not store it together with other products that have a specific odor, since it can absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use large sea or table fish. Salt will not only help preserve all useful substances, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your taste, but do not be afraid to oversalt this product. Why? Because lard will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process by placing the lard in the refrigerator under pressure. You need to be careful when storing salted pork lard. In addition to the temperature regime, the light must also be maintained, since under the influence of sunlight the product will very quickly age and turn yellow.