What could be tastier than lard?!

What could be tastier than lard?! Only fat prepared with soul. Our friends recommends several recipes for salting lard. Homemade lard Preparation: Cut the lard into fist-sized pieces, peel the garlic in advance at the rate of 1 clove for 1 piece of lard, and cut this garlic into circles. We prepare spices - suneli hops, pepper, ground dill seeds or any others you like. Pour a little seasoning, pepper and garlic on the bottom of the enameled pan. Then we take a piece of lard in the left hand, a handful of coarse salt in the right hand and rub the piece of lard with this salt over the pan. After that, we put the lard in the pan with the skin down and repeat the operation with another piece of lard, sprinkling everything with spices and garlic. Do not spare the salt!

Then we tamp the lard a little in a vessel, cover it with a lid of a smaller diameter or a plate, put a small wick on top (for example, a 3-liter can with water) - and put it in a warm place for 3-4 days. After that, the lard is almost ready - all that remains is to take it out of the container, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste. Dry salting of lard Ingredients: For 1 kg of lard 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt. Preparation: Cut the lard into pieces 10x15 cm in size, make deep incisions in them every 3-5 cm (to the very skin). Sprinkle the lard with garlic, rub it with a mixture of seasonings, roll it in salt and place it tightly in layers in an enamel dish, generously sprinkling each layer with salt (remember that salt does not spoil the lard!). Let's put it in a cool place - and in 5 days the lard will be ready. Pickling lard in brine with onion peel is a very old method. This is how not only our grandmothers salted lard, but probably great-great-grandmothers as well. Lard is best taken with layers of meat, for example, brisket, because such light welding is the optimal treatment for meat.

1) Wet salting of lard In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil onion peels and seasonings. Then reduce the heat, put lard, cut into 10x15 cm pieces, into the brine and cook for 1.5-2 hours. We take out the pieces, let them cool a little and rub them with a mixture of crushed garlic, salt and spices. Wrap in cloth and leave for a day at room temperature, then put in the refrigerator. Here are a few more ways to salt lard in onion soup. With this method of salting, lard tastes similar to smoked: 2) Ingredients: For 2 liters of water a handful of onion skins, 3 Art. spoons of salt. Preparation: Boil the brine, strain, put lard (about 2 kg) in this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the lard from the brine, rub it liberally with garlic and black pepper, wrap it in parchment paper and put it in the refrigerator for a day or two. done If you have done a lot, don't worry. Such lard is stored in the freezer for a long time. 3) Ingredients: 1-1.5 kg of brisket or lard is required 1 small head of garlic. For brine: 1 liter of water, ½ cup of coarsely ground salt, 1 handful of bulbs (from 5-7 bulbs), 3 bay leaves, 15 peas of black pepper.

Put all the spices together with salt and onion peel in a saucepan and pour water. Bring to a boil, put the lard so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave it in the brine for a day. After the brine has cooled, put the pot in the refrigerator. Then remove the lard from the brine and let it lie in a plate for 15 minutes so that the excess brine drains. Squeeze the garlic through a press and coat it with lard on all sides. Put the lard in the refrigerator for a day. Then transfer to the freezer. 4) Take fresh lard. Make incisions to the skin, steeply salt with coarsely ground salt and place in a wide bowl, put the wick on top (you can also use a wide bowl of water or a saucepan). After a day, transfer all the lard and salt to a pan, fill it with water one or two fingers above the lard, add any spices (that you like), a bay leaf and, of course, more onions (it will later give the original color, taste and smell). All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, sprinkled (rubbed with pressed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), wound with a regular thread so that the tracing paper does not unwind, and put in the freezer. After a day, lard is ready for consumption. 5) Spicy lard For brine you need: 7 glasses of water, 1 cup of coarse salt, a handful of onion skins. Preparation: Bring all this to a boil, boil for 5 minutes. Then put pieces of lard in the brine (so that the water covers them completely). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave for a day in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (it tastes better this way). 6) Spicy lard Ingredients: 1 kg of lard, 400 g of salt, bulbous, ground red pepper, garlic and other spices to taste.

Lard with garlic 1) We take fresh lard with a soft skin, even better if it has meat veins. Cut it into pieces 5x10 cm in size. Rub generously with salt. Place tightly in one layer in an enamel dish. Cut 5-7 large cloves of garlic into slices (not too small). Sprinkle so that the lard is evenly processed. Sprinkle with ground black allspice (you need 1 teaspoon per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of lard that we salt. We cover the dishes with a plate that fits tightly into the pan (like under a wick). And leave alone at room temperature for about 2 days. On the second day, you will already feel the smell! But it's better to wait another day. Then we remove the lard from the pan. Wrap pieces of lard separately in paper. Leave the garlic that was in the pan together with the lard with it. It is better to store pieces of lard wrapped in a canvas or cellophane bag in the freezer. 2) Boil water with a bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in the solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are dropped into the cooled brine. The product is ready for use in about a week. Before use, lard is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours. With this method of salting, lard retains its "fresh" taste throughout the entire storage period. 3) Fresh lard is cut into pieces of 250-350 g and placed in an enamel pan in layers, sprinkled with crushed garlic. 6-8 pieces of black peppercorns are pressed into each bar. Then they boil water with a bay leaf and salt (so much salt that a piece of raw potato thrown in there floats). After the brine has cooled, they are poured with lard, pressed with a yoke and kept for 10-12 days. Then the pieces are taken out, dried and stored in the cold.