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Products:
- lard (salted) – 500 g;
- onion – 100 gr;
- carrots – 100 gr;
- garlic – 30 g;
- water – 1/2 liter;
- salt – 2 tsp;
- sugar – 2 tsp;
- ground hot pepper – 1 tsp;
- bay leaf – 4 pcs.;
- black peppercorns – 5 peas;
- table vinegar (9%) – 2 tbsp. l.
To prepare such pickled lard in brine, I usually buy soft, already salted lard from the back or a barrel of pork. It is desirable, of course, that it be aromatic, gummed with straw, but if this is not the case, then you can take the usual one.
How to properly marinate lard in brine in Transcarpathian style
At the very beginning of cooking, we need to cook the marinade. To do this, we clean the carrots and cut them into rings first, and then cut the rings into four more parts.
You need to dissolve sugar and salt in boiling water, add bay leaves, peppercorns, carrots and bring everything to a boil again.
Let the marinade cool and add vinegar not to the hot, but to the lukewarm solution.
While the brine is cooling, we will cut the lard. The photo shows how I chopped the lard into thin slices.
Chop the peeled garlic into thin slices, and “free” the onion from the peel and cut into half rings.
It is better to marinate lard in a jar or ceramic dish. Place lard, onion, garlic in a saucepan, sprinkle with ground black pepper and leave to stand for 15 minutes.
Fill the saucepan with the cooled marinade mixture, cover with a lid and put in the refrigerator for a day.
After 24 hours, pickled lard in brine according to the Transcarpathian recipe is ready.
Remove the aromatic slices from the marinade and place them on a plate along with the onions, garlic and carrots.
At first glance it may seem too simple, but believe me, the tasty, aromatic and tender Transcarpathian-style marinated dish goes off with a bang during the feast. During a feast, guests very often eat this unpretentious dish much better than gourmet meat dishes.
For marinating, it is better to use fresh lard rather than thawed lard. You should choose the product very carefully. Good lard for pickling should not be fibrous. You can check the product for softness by chromeing it with a wooden stick (match). It is better if the piece is not thin, but more or less thick. For additional taste, it is recommended to take lard with streaks of meat. Its taste will be more pleasant and tender. Experienced pig farmers recommend using lard from the undercarriage for marinating. Before starting cooking, lard should be rinsed well with cold water and all unnecessary trimmed off. It is very important to clean the skin properly. This is easy to do if you place the piece skin side up and scrape off all excess with a knife.
Next, boil the water for the brine. Salt consumption per 1 liter of water is 150-200 grams. When the water boils, add salt, black peppercorns, bay leaf and chasnok. After this, lard is added to the marinade. When the composition boils again, reduce the heat and leave for 7-10 minutes (depending on the size of the pieces). After the time has passed, the lard is taken out of the container and transferred to the jar. Having laid out all the hot lard, pour the same marinade over it and cover with a lid. It will be soaked in brine for about two weeks, at the end of which the lard will become fragrant and imbued with the aroma of chasnok. Marinated lard is soft and very tasty. It can be eaten with various kinds of side dishes. This lard is ready to eat immediately and is also suitable for rolling.
Cooking enthusiasts know how to marinate lard using a different recipe. The product, as in the previous version, is cleaned and cut into pieces. Then, in each of these pieces, holes are made with a knife into which garlic is placed (it can be dipped in spices). Garlic will add pungency and a pleasant aroma to the finished dish, and will also look good. The prepared lard is completely filled with marinade. To prepare it, allspice and black pepper, bay leaf are added to the water, and only after that, salt (about 6 tablespoons per 1 liter). The composition of the container is closed with a lid and left in a dark place at room temperature. After 2 days, remove the lid (so that it does not suffocate without air). The lard will be ready for use in 4-6 days. It can be put in the freezer.
In Western Ukraine they use a special method of marinating lard. It is thoroughly washed and the skin is separated. Then the lard is placed in a saucepan with water and put on fire until it boils. After this, the first water is drained, and the lard is rinsed with cold water directly in the pan. Next, it is poured back with water and put on fire. At the same time, bay leaves, allspice and peas, cloves, 1-2 raw carrots and a large onion are added to the water (you need to cut it in half and grease it over the fire until a black skin forms). This procedure is necessary to give the lard a special aroma and taste. Check the readiness of the dish with a fork - if it comes in well, then it’s ready. Hot lard is coated with pre-prepared lubricant. It is prepared from tomato paste, crushed garlic, salt and seasonings. The lard is placed in the refrigerator, where it is soaked in spices. When it cools down, it's ready to eat!
Every housewife needs to know how to marinate lard for long-term storage. First you need to prepare a brine using 1 kg of salt per 5 liters of water. Boil the composition and cool. The lard must be scalded and placed in a pan, then poured with the cooled marinade. The components are left in this form for three days, after which the lard is transferred and filled with new brine. This procedure is repeated on the 6th day of salting. On day 9, the lard is removed from the brine. . It is sprinkled with salt, wrapped in linen, placed in a plastic bag and sent to the refrigerator. After a few hours, lard without spices can be transferred to the freezer, where it can be stored for about a year.
Many people are interested in how to marinate lard in the shortest possible time. To do this, you need to cut it into thin pieces and place it in a deep bowl or pan. Cut 3-4 onions into rings, two carrots into slices or on a coarse grater, and peel the head of garlic. Add 2 tbsp here. spoons of vinegar, 2 teaspoons of salt and how much sugar, bay leaf, pepper and spices. Mix the marinade components in a minimum amount of water and pour in the lard. It is advisable to leave the composition in a warm place. Pickled lard prepared according to this recipe can be eaten within one to two hours.
Few people will refuse a delicious piece of smoked lard. But how to marinate lard for smoking to make it even tastier and more original? To do this, for 1 liter of boiled water take about 150 grams of salt, bay leaf, 5-6 peas of allspice, the same amount of cloves and 3 cloves of garlic. Water is boiled over a fire, adding seasonings and salt. At this time, the lard is cut into pieces ready for smoking and placed in a deep pan or bowl. After this, it is poured with boiled brine and covered with a lid. So the lard should be marinated for 3-4 days. From time to time it needs to be turned over so that it is soaked evenly. Before smoking, the lard is washed and tied with twine, hung for a couple of days in a cool room. After this, it becomes completely ready for smoking.
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.
Marinated lard in brine with an incredible taste and aroma, appetizing appearance and a whole range of nutrients can be safely called a universal recipe for any occasion. It's very easy and quick to prepare. With moderate consumption, it helps our body remove excess toxins, cleanses the kidneys and liver. Since ancient times, people have been telling each other and attributing miraculous properties to this product. The soldiers are ready to exchange all their provisions for lard. Favorite snack for a feast of strong drinks. An integral attribute of any hike. Your men will easily confirm every word. Any woman can prepare lard according to this recipe without a ton of additional equipment; after our photo recipe you will understand how to marinate lard in brine.
The main thing is to approach the choice of lard very carefully. Say no right away, if you are offered very thin or hard lard, most likely it has been lying on the counter for several days. The piece should be soft and easily pierced with a knife. A thin layer of skin is required. If you can find a piece with a lot of meat layers, and even covered with straw, you will find an incredible delicacy and tons of gratitude from your family.
TIME: 3 days
Easy
Servings: 6
Ingredients
- Selected lard 0.5 kg;
- Clean water 1 liter;
- Salt 5 tbsp;
- Head of garlic;
- A few bay leaves;
- Peppercorns 1 tsp;
- Rosemary (fresh or dried) - a pinch;
- A mixture of ground peppers.
Preparation
First we need to cook the marinade. Pour water into a saucepan and add salt, pepper and bay leaf. Bring to a boil and wait a couple of minutes. We remove the pan to the side and proceed to the next step. 
Mix ground black pepper and a few cloves of crushed garlic. Mix thoroughly. 
We take the lard out of the refrigerator and wrap it in a napkin; it absorbs excess water and fat. Let it sit for a minute. Throw away the napkin and cut into pieces so that each one remains with a thin layer of skin, as in the photo. We put garlic in each piece, after making an incision with a knife.
Lubricate the surface of the lard with the garlic-pepper mixture. 
After three days, delicious lard is ready for the table. We take it out, grease it with garlic and enjoy the incredible taste and aroma that will definitely whet the appetite of your whole family. Now you know how to marinate lard in brine.
Can be served with the main course as an appetizer or separately. A sandwich with lard on black bread will not leave you indifferent. Is your man going hunting or fishing? Give him a piece with you, he will be happy with such a snack.
You can store lard in the refrigerator for two to three weeks. If you put it in the freezer it will take even longer.
Of course, every housewife has her own time-tested recipe for salting lard! This delicious appetizer is marinated in brine and dry salted using foil or a regular bag. Today I will offer you one wonderful option using table vinegar. I am sure that many will like it. Be sure to try it!
Pickled lard with vinegar turns out surprisingly tender and aromatic. This dish definitely won’t stay on the table for long :) It’s easy to prepare and, most importantly, it doesn’t take very long! You will only need the simplest ingredients and you will have an excellent snack on your table. These simple products will definitely be found in your kitchen.
The peculiarity of this method of preparation is that we will prepare a flavorful brine for the lard. We add vinegar to it, which will give the finished dish an unusual flavor.
If you like lard in any form, then you can look at other interesting options for its preparation. For example, and. Each of the methods is interesting in its own way and deserves your attention.
In the meantime, let's start marinating lard with vinegar!
Ingredients:
- pork lard - 600 g;
- salt - 3 tbsp. l.;
- allspice peas - 5 pcs.;
- bay leaf - 2 pcs.;
- garlic - 5 cloves;
- table vinegar (9%) - 2 tbsp. l.;
- cloves - 2 pcs.;
- water - 0.5 l.
To begin, in a small aluminum pan, combine table salt, bay leaf, ground black pepper and several clove buds.
Fill the spices with water. Place on the stove, bring the liquid to a boil and cook for about 5 minutes. After this, pour pre-measured table vinegar into the liquid.
Remove the marinade from the stove and cool at room temperature. It can only be used when it is lukewarm.
In the meantime, take the required amount of lard and cut the large block into smaller pieces. If desired, you can chop it even smaller than shown in my photo.
If lard was stored in the freezer, it should be completely defrosted before use. To do this, just leave it for several hours at room temperature.
Now take the garlic and peel it. Cut each clove into thin petals. Place in a bowl with lard.
By the way, it is best to use a container with a lid. Otherwise, the refrigerator will smell strongly of marinade.
Fill with marinade. Keep in mind that it will not cover the lard completely. Therefore, you will need to periodically stir the contents of the bowl with your hands.
If the lard was chopped finely, then a sample can be taken from it after 2-4 hours. Large pieces take longer to marinate. It is best to leave them for a day, remembering to stir occasionally.
Bon appetit!
