We usually salt pork lard dry with coarse salt or mixed with ground spices. You can do it differently: cook lard in brine, or marinated. By choosing the latter method, by the way, a wide scope opens up for culinary creativity - you can come up with a variety of marinades. We'll tell you how to deliciously marinate lard, and in what marinade.
It should be understood that the marinade differs from a simple brine with spices (or without them) in the presence of an acidic agent; sometimes sugar and vegetable oil are added to it (of course, not in our case). That is, in any case, the marinade is a more complex substance compared to the brine, moreover, it, in some way, changes the texture of the main product. This is what we will proceed from.
Ingredients:
Preparation
Cut the lard into rectangular pieces approximately the size of a cigarette pack.
Place spices in boiling water in a saucepan, dissolve salt and sugar. Boil for 3 minutes and cool for at least 20 minutes. Or you can cool the marinade to room temperature. Add vinegar. Place pieces of lard, onion rings, peeled garlic cloves and peppers compactly and tightly into a container or other working container (enamel trays or saucepans, as well as glass or ceramic dishes, are most suitable).
Pour the marinade over the lard until it is completely covered. Cover with a lid and place in a cool place. If the marinade is hot, the lard can be eaten after 3 hours; if it is cold, after 24 hours. Lard should not be kept in this marinade for more than 3 days; in this case, it is better to remove it and, wrapped in clean paper, store it in the refrigerator.
For those who can find or prepare pure, non-sulfated homemade grape wine (or other fruit or berry wine), we offer the following simple and original recipe.
Ingredients:
Preparation
Take a small part of the wine (1/5, that is, 1 glass), add salt, sugar, tea and spices, boil for 3 minutes. Sugar and salt must be completely dissolved. Add the remaining wine, stir, cool slightly this original spicy marinade and pour it over the pieces of lard in the working container. Close the lid and place the container in a cool place. It will be ready in a day. To cut such lard thinly, first remove it, and when it drains, wrap it in paper and put it in the freezer.
We serve pickled lard with coarse grain bread (preferably black), with onion rings, garlic and herbs, or with mustard sauce or horseradish.
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.
Required ingredients:
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!
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.
I suggest you prepare a wonderful appetizer - pickled lard. Lard is very useful in small quantities; it contains fat-soluble vitamins and unsaturated acids that cleanse blood vessels of cholesterol. Lard also contains lecithin, which is very beneficial for the body. Of course, lard is very high in calories, but you and I know when to stop? In cooking, lard is used in main courses, soups, and appetizers. Let's prepare pickled lard today. I will show you both the traditional version and the express recipe. Interesting? Then let's get started!
It is important to choose good lard, either with or without streaks of meat. If the match easily enters the lard, then your choice is correct. Let's prepare the necessary ingredients: lard, vinegar, garlic, spices, salt. For the express recipe you will also need onions.
Let's make the marinade. Pour 0.5 liters of water into a saucepan, add salt, bay leaf and spices, and put on fire.
The lard should be washed and dried with paper towels. Cut the lard into small pieces, about 5-6 cm each. For quick marinating, cut the lard into plastic pieces. Cut the garlic into slices and stuff it with lard. Cut the onion into half rings.
First, let's prepare lard using the express method. Cut the lard plastics into strips. Pass the garlic (2-3 cloves) through a press, add a mixture of peppers and salt. Grind all the ingredients thoroughly in a mortar.
Place strips of lard in a suitable bowl in layers, coating each layer with garlic mixture and topping with onions.
Meanwhile, the marinade has boiled, add vinegar to it and cool to room temperature. Pour the marinade over the lard, onion and garlic mixture.
Cover our container with a lid (or plate) and leave for 2 hours. After the time has passed, you can enjoy the pickled lard! Serve with greens, black bread and pickles. An excellent snack to accompany strong drinks. The lard is tender, spicy, very tasty. Bon appetit!
Now let's move on to the rest of the lard. Place the pieces in a suitable container, pour in the marinade, and add (optional) hot pepper.
Let's marinate our container with lard for 2-3 days, covering it with a lid. There is no need to put it in the refrigerator. When the lard is marinated, you can remove it from the marinade, sprinkle with paprika and salt and wrap it in parchment paper and leave for another couple of hours.
And now it’s time to try this pickled lard. Tender, spicy, very tasty! Bon appetit!
Help yourself to your health!
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.
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:
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:
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:
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.
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:
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.
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:
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.
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.
