Dry salted lard. How to salt lard at home Dry salted lard

It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Snacks

Ingredients

• 0.5 kg lard
• 3 tbsp salt
• 4 cloves garlic
• Black pepper

Cooking method

• Stuff pieces of lard with cloves of garlic cloves.
• Roll in pepper and sprinkle thickly with salt.
• Place in a deep container, cover with parchment or cellophane and press down with pressure.
• After 3 days, put it in the refrigerator, after another 2 days you can eat it.

Lard is a traditional dish for Slavic peoples. It is not only salted, but also boiled, fried and even smoked. Using this product you can easily prepare another dish or stuff meat that is not at all fatty. It's hard to imagine borscht without sour cream, green onions, horseradish and aromatic bacon. At the moment, there are many known methods that allow you to prepare salted lard using the dry method. Let's describe some of them.

How to choose the right lard

In order for dry-salted lard in a jar to be tasty, you need to choose the right products. Otherwise, the dish will turn out tough and not so flavorful. It is best to take lard that is soft pink or white. The pork skin should not be very thick. Ideally, the piece should have small streaks of meat. It is better to buy the product at the market, as there is more choice here.

Which particular piece to buy is a matter of taste. Some people like thin lard, while others like thick lard. Or with a small layer of meat. For pickling, it is better to buy pieces whose thickness is from 3 to 4 centimeters. To prepare delicious salted lard using the dry method, you should not use a product that has already turned gray, as well as belly fat. You should also discard pieces with yellowness. Of course, this is not always a sign of old fat. As a rule, very fatty pieces turn yellow. But you should refuse to buy such a product.

It is best to salt lard from the sides and back. Also, when choosing a product, you should take into account that pieces from young pigs are more tender and soft than from boars.

Traditional in a jar

The dry method allows you to quickly and inexpensively prepare a flavorful and tender dish. To prepare the snack you will need:

1. The lard is fresh.
2. Salt.
3. Garlic.
4. Special spices for lard.

Salting lard at home

Using the dry method, you can prepare a snack that will have a unique taste and aroma. First you need to prepare the products. The garlic must be peeled and passed through a press. If you don’t have a garlic press, you can grate it on a fine grater to make a paste. Add spices and garlic to the resulting mass. Mix everything until smooth.

The lard must be cut into neat cubes. Rub each piece of bacon with the garlic mixture and set aside. The jar in which the lard will be salted should be washed and thoroughly dried so that no moisture remains in it. You need to pour a layer of salt on the bottom of the container, and place pieces of lard on top of it so that there are no large gaps between them. It is very important. Sprinkle the top of the product with salt again. The jar filled with bacon must be tightly closed and then placed in a cool place. Best in the refrigerator. After five days, salted lard (dry method) will be ready. If the pieces are large, it may take longer.

You don't have to skimp on salt when preparing it. The bacon will take exactly as much as it needs. Before freezing or before use, lard should be free of salt.

Method two

This recipe also contains garlic. It should be borne in mind that dry-salted lard with this component does not last as long as lard simply with spices. To prepare a delicious snack you will need:

1. Fresh lard, cut into cubes.
2. Pickled greens are a mixture of finely chopped greens and salt.
3. Garlic.
4. Any spices.
5. Salt.

Food preparation

So, we salt the lard and garlic using the dry method. First, peel the garlic and then cut it into thin slices. You need to make cuts in the prepared pieces of lard. They should be stuffed with chopped garlic. Now you need to prepare the mixture for rubbing. To do this, combine salt, herbs and spices. You need to grate all the pieces of bacon with the finished mixture.

What to salt with

Now a layer of salt should be placed on the bottom of the container, and then a layer of prepared lard. You can place slices of garlic between the pieces of bacon. This will make the snack more flavorful. When the jar is completely filled, pour a few large spoons of salt on top and close tightly. After this, the container should be shaken well several times. This will distribute the salt more evenly throughout the bacon.

The jar of lard should be placed in a dark and cool place. It is best to place the container in the refrigerator. After five days, the product will be ready for use. If you want to get well-salted lard, it is better to keep it in the refrigerator for several weeks and then transfer it to the freezer. Just like that, easily, salt the lard with garlic using the dry method. The result is aromatic lard with an original and pleasant green taste.

In a saucepan

So, how else can you prepare salted lard using the dry method? The recipe for such bacon is quite simple and is suitable in cases where you do not have a glass jar of the required size on hand. To prepare an original and tasty snack you will need:

1. The lard is fresh.
2. Several heads of garlic.
3. Peppercorns, preferably black.
4. Coarse salt.

Preparing the Components

In this case, we salt lard at home using a dry method without using any special spices.

First you need to prepare all the products. If necessary, peel the lard and cut into pieces measuring 5 by 5 centimeters. The bacon must be dry, so you should not wash it in water. Garlic must be peeled and then passed through a press. If you don’t have such a tool, you can grate it on a fine grater.

It is better to grind black pepper. This can be done using a mill or in a mortar. Now you need to prepare a special mixture. To do this, in a separate dry container you need to combine salt, chopped garlic and, of course, pepper. Pieces of bacon must be rubbed with the prepared mixture on all sides. The mixture should be evenly distributed throughout the lard.

Place in a container

Dry salting of lard can be done not only in glass jars, but also in pans. For this, it is better to use enamel or ceramic containers. Place a layer of salt on the bottom of the pan, and then a thin layer of the mixture prepared for grating. After this, you can put pieces of bacon into the container. In this case, each row of lard should be coated with a mixture of garlic, pepper and salt. This will allow the product to salt faster. Place another layer of salt on top of the bacon.

The filled container should be tightly closed and then placed in the refrigerator. After 10 days, the snack will be ready. Before serving, the bacon should be cleared of excess salt and spices, and then cut into neat and thin slices.

Lard in parchment

To make the salting process take little time, you can place the lard not in a container, but in parchment. To prepare you will need:

Cooking steps

First you need to prepare the products. It is better to cut the lard into medium-sized pieces, approximately 25 by 25 centimeters. After this, you can prepare the mixture for rubbing. In a separate container you need to mix salt and water. The result should be a thick paste. Rub the prepared mixture onto each piece of bacon. The mixture must be evenly distributed over the surface of the product.

A sheet of parchment should be sprinkled with a layer of regular salt, several centimeters thick. The prepared pieces of lard should be placed on paper, preferably skin side down. Each row of bacon should also be sprinkled with salt. This way the product will be more tasty and will cook much faster.

Carefully placed pieces of lard must be covered and then wrapped several times with parchment or wrapping paper. Lard should be stored in a dark and cool place. It is best in the refrigerator on the lower shelves. The finished snack will be ready in about 2 or 3 weeks. It is worth noting that such lard can be stored for more than one month.

Finally

Now you know how to salt lard using the dry method, not only in glass jars, but also in enamel jars. The process of preparing such a dish itself is simple and takes a little time. The most important thing is to choose the right spices and lard. If necessary, you can purchase a special seasoning in the store, or you can prepare it yourself. It should also be borne in mind that lard cooked with garlic has a much shorter shelf life than lard with various seasonings and salt.

It is impossible to imagine the Slavic culinary tradition without lard. It can be eaten as an independent snack or as a component of other dishes. To do this, our ancestors several centuries ago learned to fry it, boil it, smoke it and, of course, salt it. Salted lard, prepared in a dry manner, is one of the most popular forms of lard.

Thin, pink, young

If it is possible to characterize the “correct” lard for dry salting (that is, without brine) in three words, then the adjectives “thin”, “pink” and “young” are best suited. What do you mean? Let's start from the end: the younger the pig, the tastier the bacon turns out. It is the pig, since culinary specialists do not recommend salting the product “from boars”, otherwise the lard will turn out tough and not too tender. The color of the fat should be either pink or white. Grayish is considered completely unacceptable: this indicates that the product is stale. The yellowness of the bacon indicates that the piece is very fatty, probably from somewhere on the belly. And for salting, it is best to take lard from the sides or back, with layers of meat. You should buy pieces about 3-4 cm thick, because thicker ones will take longer to reach the desired condition, and it is not a fact that they will be salted evenly. And the last nuance is the skin. Ideally, it should be thin and light.

4 recipes for dry salted lard

Whatever recipe you like, let us immediately note that adding certain spices is a matter of taste. As for the amount of seasonings and salt, lard has the amazing ability to not absorb more than necessary. So you don’t have to be afraid to overdo it with certain ingredients. Otherwise, the technologies by which we salt lard at home using the dry method must be followed.

In the bank

The basic recipe involves salting lard in a jar.

Ingredients:

• 1 kg of fresh lard;
• 250 g salt;
• 6-7 cloves of garlic;
• spices (to your taste).

Preparation:

1. We wash the lard with running water.
2. Dry the piece thoroughly with a paper towel and cut into thin bars.
3. Chop the garlic with a garlic clove and mix with spices.
4. Rub each block with this mixture.
5. Pour half the salt into a clean and dry jar, place the lard so that the pieces are not under pressure, and pour the remaining salt on top.
6. Close the container tightly with a lid and refrigerate for 5-6 days. The finished pieces can be frozen by wrapping them in parchment - this way the lard will retain its freshness longer.

The most suitable spices for bacon are bay leaf, cloves and ground pepper. To ensure that the product is evenly salted, it is better to use table salt rather than sea salt.

In a saucepan

Dry salting of lard with garlic and herbs is best done in a saucepan so that the lard has enough space to release its juice.

Ingredients:

• 1 kg of fresh lard;
• 300 g coarsely ground salt;
• 6-7 cloves of garlic;
• 1 bunch of greens (dill, cilantro, parsley);
• spices (laurel, cloves, ground black pepper).

Preparation:

1. We wash the piece of lard, dry it and cut it into small slices.
2. Finely chop the greens and mix with salt.
3. Cut the garlic into thin slices.
4. We make cuts in the bacon and fill them with garlic.
5. Grind the spices in a mortar.
6. Rub the pieces with salted herbs and spices.
7. Pour a couple of tablespoons of salt into the bottom of an enamel pan, spread the lard, topping it with garlic.
8. Pour 2-3 tbsp on top. l. salt, cover the workpiece with a lid and put it in the refrigerator for 7 days. We store the finished lard in the freezer.

In parchment

Another way to salt bacon using the dry method allows you to not only save space in the refrigerator, but also keep the product fresh for up to 2 months.

Ingredients:

• 1 kg of fresh lard;
• 50 ml of filtered water at room temperature;
• 350 g coarse salt.

Preparation:

1. We prepare the lard, that is, wash it, dry it and cut it into cubes.
2. Mix 2/3 of the amount of salt with water to a paste consistency.
3. Rub the bacon with the mixture.
4. Sprinkle a sheet of parchment with salt, spread lard and wrap it up. For greater practicality, you can wrap this package with cling film.
5. Place the snack in the refrigerator for 2-3 weeks. Lard should be stored in the same paper in which it was salted.

In the package

If you really want to add lard to borscht or eat a delicious sandwich with a glass or two, then the question of how much to salt lard using the dry method for express cooking becomes especially relevant. Especially for such situations, a recipe was invented that allows you to pickle bacon in literally 5-6 hours.

Ingredients:

• 500 g fresh lard;
• 4-5 cloves of garlic;
• 300 g salt;
• ground pepper (to your taste).

Preparation:

1. We wash the lard, wipe it dry and cut it into pieces about 2-3 cm thick.
2. Pass the garlic through a garlic press and mix with salt and pepper.
3. Rub the bacon with the mixture, put it on film or in a bag, wrap it and leave it in the refrigerator for several hours. We try it and eat it with pleasure.

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.

Dry-salted lard with soft skin. For this method of salting, lard is usually taken from the back - a thick layer of fat and a minimum or even complete absence of layers of meat.

Usually, when salting, I used pieces of peritoneum and water.

Lard from the back is different in that it is easy to bite off and does not stretch, especially if it has just come out of the freezer. So there is no need to cut it into bite size pieces like you would when using the bacon cut of pork.

For dry salted lard you will need

• Salo.
• Coarse table salt.
• Garlic. Optional.
• Bay leaf, black or red ground pepper. Optional.

Salting lard with soft skin using the dry method

We clean the piece of lard from contaminants, if any. Clean the skin with a knife until completely clean.

A little trick to keep the skin soft.

Place the lard in a colander, skin side up, and slowly pour a large kettle of boiling water onto the skin.

Pour the boiling water over the entire surface of the skin.

Cut the piece of lard into smaller pieces, 5-7 centimeters wide.

If you use garlic, cut it into thick slices.

Using a thin knife, we make punctures in a piece of lard and stuff the knife with garlic.

Pour a layer of coarse salt into the bowl. Sprinkle it generously, in a layer of one and a half to two centimeters, so that if any moisture is released, then let it be completely absorbed by the salt.

Roll the lard in salt on all sides, trying to get as much salt on the pieces as possible. Place the lard skin side down, sprinkle some more salt, cover with a lid or foil and put it in the refrigerator.

If you use pepper, then each piece of lard needs to be rolled in pepper, and when using it, put a bay leaf on a layer, put a piece of lard on top and cover it with another bay leaf.

I salt the lard for a week, turning the pieces the other side down every day.

After a week, all that remains is to clean off the remaining salt from the pieces of lard, or wash it off, in which case the lard will need to be dried with a kitchen towel.

Wrap the lard in foil or baking paper and store in the freezer.

If necessary or desired, take a piece of lard out of the freezer, cut it into pieces of your favorite thickness and serve with mustard, garlic and herbs. A glass of vodka will be more appropriate than ever.