How to salt lard in brine: for smoking, in a jar, in Ukrainian, with garlic

Lovers of salty snacks should try the most delicious recipe for lard in brine. If desired, you can add spices, herbs, and garlic to a strong solution of table salt, thereby enhancing the aroma and improving the taste. The dish is distinguished from the dry salting method by its special tenderness and softness.

How to salt lard in brine

Brine is a concentrated solution of table salt. It helps to salt lard, while preserving its natural color and taste.

When purchasing, you should pay attention to the appearance of the bacon. The choice should be made on a white product containing a minimum number of veins. If a lot of fat has collected on the back of the nail when rubbed over the surface of the fat, it means it will be soft. If it is not enough, then you should not purchase this piece, as the workpiece will come out tough.

It is not advisable to salt lard that is too thick or too thin. Ideally - 7 cm. If there is a layer of meat in the lard, the taste will be more pleasant and the appearance will be beautiful.The thick part on the sides and back without veins is best.

Signs of good quality:

• light pink color in section;
• thin soft skin;
• natural aroma without foreign impurities.

You cannot purchase a product if you have:

• traces of blood;
• spots;
• unpleasant aroma;
• yellow, grayish or greenish color.

Only coarse salt is used. Spices you can add include bay leaves, garlic, cumin and pepper. The finished product is stored in the refrigerator or freezer. To prevent it from losing its aroma and taste, sealed packaging should be used.

To make the lard more tender, before cooking you can soak it for about 12 hours in water with added sugar.

Experts recommend cutting a large piece into bars, the length of each should not exceed 10 cm. This preparation helps the salting process proceed much more evenly and quickly.

If the meat layers of the bacon have darkened, it means it is ready. If they are still pink, then you need to wait a little. For more beautiful thin and accurate slicing, the product is first placed in the freezer for an hour.

Bay leaves and peppercorns are often added whole to brine, but some recipes recommend chopping them to get a richer taste and aroma.

It is customary to cut the finished bacon into small slices and serve with boiled potatoes and herbs, or as a stand-alone snack. It makes delicious sandwiches.

The dish is best served with mustard

How to make brine for salting lard

To ensure that the lard turns out juicy, soft and does not acquire a yellowish tint, it is important to prepare the brine correctly.Many chefs, in addition to the basic ingredients, add spices and seasonings to the base to improve the taste of the bacon.

You will need:

• water – 1 l;
• salt – 200 g.

Step by step process:

1. Put water on maximum heat. Boil.
2. Switch the burner mode to minimum. Add salt.
3. Keep on the stove until the crystals are completely dissolved.

Honey will help make the taste more unusual and pleasant. Add 60 ml of natural bee product to 2 liters of water. By this point, the brine must cool to room temperature, otherwise the nutritional properties will disappear under the influence of high levels.

How long does it take to salt lard in brine?

The salting time in brine depends directly on the chosen method of cutting lard. If the pieces are small, the process will not take more than three days. If you cook a large volume at once, you will be able to enjoy the preparation no earlier than in a week.

With the addition of honey to the brine, small pieces can be salted in a few hours. You can check the readiness of the dish with a fork. The teeth should penetrate the product softly and easily. Otherwise, you will need to leave the bacon in the brine for a few more days.

How to salt lard in brine in a jar

For preparation, you need to select a 3 liter glass jar in advance.

You will need:

• lard – 2 kg;
• bay leaves;
• water – 1 l;
• coriander beans;
• salt – 200 g;
• black peppercorns;
• garlic – 4 cloves.

Step by step process:

1. Boil water. Add salt. Leave on low heat until all salt crystals have dissolved. Cool.
2. Cut the lard into large pieces. Place vertically in a jar, evenly distributing bay leaves, garlic cloves, pepper and coriander.
3. Pour brine. Cover lightly with a lid. It cannot be closed tightly. Place in a cool place. Insist for two weeks.

Lard with a layer will decorate the festive table

Salting lard in brine with garlic

Garlic helps give lard a particularly pleasant flavor and aroma.

You will need:

• filtered water – 1.5 l;
• garlic – 5 cloves;
• bay leaves;
• coarse salt – 250 g;
• peppercorns;
• lard with meat streaks - 1 kg.

Step by step process:

1. Pour water into an enamel pan and add salt. Throw in the bay leaves, then the pepper. Boil and cool.
2. Wash a piece of lard. Peel the peel. Cut into pieces. Send to tuzluk.
3. Place the weight on top. Leave for three days. The temperature should be room temperature.
4. Get the workpiece. Blot dry with a paper towel. Make cuts and stuff them with chopped garlic.
5. Spread pepper on all sides.
6. Wrap in parchment paper. Leave for 12 hours in the refrigerator compartment.

It is better to serve the dish with herbs and bread

Very tasty lard in brine in Ukrainian

Traditionally, in the Ukrainian recipe, garlic is added to the composition, but if desired, you can use any spices. It is also permissible to take a piece of lard with or without meat layers.

You will need:

• lard – 1 kg;
• dried cloves - 1 inflorescence;
• water – 1 l;
• bay leaves – 3 pcs.;
• onion – 180 g;
• sugar – 10 g;
• peppercorns – 5 g;
• garlic – 7 cloves;
• ground black pepper – 10 g;
• carrots – 160 g;
• salt – 120 g;
• grape vinegar – 10 ml.

Step by step process:

1. First you need to prepare the brine. To do this, pour all the spices into the water, except ground pepper and salt. Place on low heat.
2. Cut carrots into small cubes. Add to marinade. As soon as the brine boils, pour in the vinegar. Remove from heat.
3. Chop the lard and onion. Place in a separate bowl. Alternate layers. It is best to use a glass container.
4. Chop the garlic cloves. Sprinkle over the slices. Add black pepper.
5. Pour in brine. Leave for 3 hours.
6. Place in the refrigerator compartment. Leave for a day.

The lard in brine retains its natural taste and color

How to properly salt lard in brine in Belarusian

The recipe is appreciated for the special softness and tenderness of the prepared dish.

You will need:

• salt – 200 g;
• lard – 2 kg;
• water – 1 l;
• bay leaves – 5 g;
• garlic – 11 cloves;
• ground black pepper – 10 g.

Step by step process:

1. Pour salt into the water. Cook until dissolved.
2. Scrape off the greasy skin. This preparation will help make it as soft as possible. You need to make at least 30 movements across and along the greasy piece.
3. Place lard into brine boiling over high heat. Press down with a heavy utensil so that it is completely immersed in the liquid.
4. Cover with a lid and turn off the heat. Leave for a day.
5. Get the stuff. Using the blunt side of a knife, remove the lard.
6. Place skin side down on a towel. Sprinkle with a layer of chopped bay leaves and garlic cloves, cut into thin rings.
7. Wrap in parchment paper. Place in a bag to preserve the garlic flavor. Place in the refrigerator compartment for five days.

Lard must be of high quality and fresh

How to make lard in brine for smoking

For smoking, lard is pre-salted.Brine is ideal for this purpose.

You will need:

• lard with layer – 2 kg;
• water – 1.5 l;
• bay leaves – 4 pcs.;
• coarse salt – 350 g;
• peppercorns – 7 g;
• garlic – 12 cloves.

Step by step process:

1. Cut the washed lard into small pieces.
2. To boil water. Add salt. Add bay leaves and peppercorns. Cook for a few minutes over medium heat until the salt crystals dissolve.
3. Place the lard into the prepared container, topping each piece with chopped garlic. You can use a 3 liter glass jar.
4. Cool the brine to 23°C. Fill the workpiece. Leave to marinate for 72 hours. Do not clean in cold weather.
5. Remove from marinade. Rinse. Blot dry with a paper towel.
6. Wrap each piece with a rope and hang it in a well-ventilated place for 3-4 hours. The workpiece should not be exposed to sunlight. After such preparation, you can start smoking.

Lard is poured only with cooled brine

How to store lard salted in brine

Fresh bacon cannot be stored for a long time, as it spoils instantly. Thanks to salting in brine, it is possible to significantly increase its shelf life. If a large batch of lard has been prepared, its taste can be preserved for more than a year. To do this, place the product in the freezer.

If the pieces are stored next to each other, the lard will spoil faster. To preserve quality, each slice should be wrapped in parchment paper or foil. Only after this should be sent to the freezer compartment, the temperature in which should be at -10°C.

Many people are mistaken that bacon salted in brine can retain its appearance and taste for a long time in any conditions.If you leave lard in a warm, bright place, it will instantly lose its quality and spoil.

If you don’t like the frozen product, you can store bacon salted in brine in the refrigerator compartment. To do this, each piece is wrapped in foil, paper or cling film. In this case, the shelf life is reduced to one month.

If you need to take the product on the road, you cannot put it in a plastic bag. To prevent the lard from spoiling quickly, wrap it in foil and then in three layers of paper.

Lard in brine, which is salted in a glass jar, can be stored for two months in the refrigerator.

Salted bacon is best wrapped in parchment paper

Conclusion

The most delicious recipe for lard in brine is easy to prepare. Even a novice cook can make it. Self-salted lard turns out to be much more pleasant in taste and more tender than store-bought.

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