How to pickle lard in brine - the best recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salo is a national Ukrainian product. Its benefits have been talked about for a long time. But it is important to understand that the product can be useful in raw or s alted form. If you fry in a pan, it will do more harm than good.

In the article, we will consider the benefits and harms of the product, as well as how to pickle lard in brine at home so that it is tasty, hot and cold.

Besides this, we will learn how to choose the right product. It is important to understand which lard you can buy and which is better to leave on the counter.

Composition

You can talk endlessly about the dangers and benefits of this product. Of course, if you use it in large quantities daily, you should not expect a positive effect on the body. But then again, even nutritionists say that in small quantities, lard is an indispensable storehouse of useful trace elements that play the role of a “protector” of the body. Experts believe that daily consumption of fat in small doses is simply necessary.

There are no carbohydrates in fat, although there is a lot of fat and a minimum of protein. So why is it useful?

1. Few people know thatthe product contains a group of vitamins, which is rarely found in one product - vitamins: A, F, D, B, C, E, PP. When s alted, lard does not undergo any heat treatment, which implies the preservation of almost the entire vitamin composition.
2. Fat contains a group of antioxidants that remove toxins from the body.
3. Due to the content of phosphorus, zinc, magnesium, potassium, calcium, lard is indispensable for those who live in harsh natural conditions.
4. According to experts, lard is perfectly matched with acids that are necessary for the normal functioning of the human body.

Benefit

Before we talk about how to pickle lard in brine, let's define the benefits it provides.

1. As mentioned above - is an excellent antioxidant (only in raw form). In addition to removing toxins, fat improves vision and makes the walls of blood vessels more elastic.
2. Fatty acids improve brain function, have a positive effect on tissue repair.
3. Increases the protective properties of the stomach, due to the fact that it envelops its walls and helps to digest food. This property will be especially useful during a feast, when they drink a lot of alcohol.

Harm

Lard is not recommended for obese people, as it increases cholesterol levels. Also, the product is harmful for those who suffer from chronic pancreatic disease.

How to choose fat

Of course, before s alting lard in brine at home, we will learnchoose it.

The ideal option is your own fat. When you know exactly what the pig was fed and under what conditions and in what state of he alth it was slaughtered.

In other cases, you need to know the following nuances:

• First of all, the product must be fresh. The thickness of the fat should not be more than 2.5 centimeters. This means that the layer is from the side or from the back. If the piece is thicker, then it says that it is cut from the peritoneum or breast. Such a piece will be hard enough.
• In a fresh product, the layer does not stick to hands, and it has a soft pink color. Any other color of fat indicates that the animal was old or died of illness.
• By smell, you can identify boar fat from pork. The first has a sharp unpleasant odor. It cannot be taken for pickling.
• The skin on the fat should be thin and soft. You can check this with a knife. The blade should pierce it easily. The color of the skin should be a delicate pinkish or yellowish color. A hallmark indicates a certified product.

Now before you learn how to pickle lard in brine, you know how to choose the right one.

Folk tricks

Before pickling lard in brine, you need to know some nuances, without which it cannot turn out tasty.

1. The first thing to do is rinse the lard under running water. If necessary, singe the skin over a gas burner.
2. For s alting it is best to use coarse s alt.
3. Forin order for the fat to turn out juicy, it must be pre-processed. To do this, it is soaked for a while in boiled water or brine.
4. Remember that lard is a product that quickly absorbs odors. If you have already put it in a bag with fish or any other product that has a specific smell, try to get rid of it immediately. To do this, soak it in boiled water with chopped garlic.
5. The more s alt and spices, the better! Do not be afraid to overs alt the fat, it will absorb as much s alt and spices as it needs. The excess can always be cleared. And if there is not enough s alt, then the product will simply go bad. Therefore, if you feel that there is not enough s alt, play it safe and add more.
6. It is best to store lard in a dark place where the sun's rays do not fall, otherwise it will turn yellow.
7. The best way to store lard is in the fridge.
8. In order for the lard to be cut easily and thinly, hold it in the freezer beforehand.
9. Determining whether the fat is s alted is very simple! In the finished product, the meat layer darkens. If it remains a pinkish color, then it is better to leave the lard in the brine for a while.

Next, consider a few recipes on how to deliciously pickle lard in brine.

A simple recipe for s alting lard in brine

For this you will need the following set of ingredients:

• Half a kilo of fat.
• A few cloves of garlic.
• Any spices to taste.

Ingredients for pickle:

• Half glasscoarse s alt. The more the better.
• A liter of boiled water.
• A handful of onion skins.
• One head of onion.
• A few cloves of garlic.
• Spices.

Cooking instructions

Let's take a step-by-step look at how to pickle lard in garlic brine.

The first step. Brine preparation. Cut the unpeeled onion and send it to a saucepan or pan. Next we send s alt, spices and onion peel. Pour all the ingredients with water and mix. Put on fire and bring to a boil.

Second step. We cook fat. When the brine boils, the fire must be reduced, we send the prepared lard to the boiling water. It must be boiled for no more than 10 minutes. After the pan, remove from heat, wait until it cools down, and leave for a day.

Third step. Grate the fat with garlic. We clean the garlic and rub it on the smallest grater or crush it with a garlic press. After a day, take out the fat, wait until the brine drains, and rub it with garlic and spices.

Put the pieces in a bag and send them to the refrigerator for a day. After that, we transfer it to the freezer.

Remember! Under no circumstances should s alted lard be put into the freezer without a shell, otherwise the s alt will begin to corrode the ice, and this will negatively affect the freezer itself.

After the fat has frozen a little, it can be cut.

Weconsidered how to quickly pickle lard in brine.

Serve with onion or garlic, a slice of black bread and herbs.

Brine - a common recipe for s alting lard in brine

We calculate the ingredients for the brine for half a kilogram of fat:

• 8 tablespoons coarse s alt.
• Liter of water.
• One head of garlic. Better to use summer.
• 15 pieces of allspice peas.
• Teaspoon ground pepper. Both black and white can be used.
• A couple of bay leaves.

Instructions

Let's consider one of the most common recipes on how to deliciously pickle lard in brine - brine.

Prepare the fat for s alting. To do this, scrape the skin, rinse well under running water. Wipe dry with a paper towel. Cut into any pieces, but it is better that they are as small as possible so that they can be laid out conveniently.

Let's start preparing the brine.

Put a pot of water on the fire. While the water is heating, put the fat in a jar in which it will be s alted. We do this alternately with garlic.

So, peel and finely chop the garlic.

Put the lard in the first layer, the garlic in the second. It is necessary to do this alternately almost to the neck, but not back to back, so that there is room for the brine.

Part of the garlic is sent to the pan. Vessels add s alt and spices. Mix all the ingredients, bring to a boil.

After a few minutes, pour the fatbrine and close the jar with a lid.

Send to a dark place for at least three days. If the layer of meat does not darken, then leave it for a while.

After the brine is drained, excess s alt and spices are scraped off and wrapped in food paper and sent to the freezer.

We reviewed one of the recipes for how to pickle lard in brine in a jar. This process is quite lengthy, but the result is worth it. Below we will consider another s alting recipe in a jar, but the preparation of which will take a minimum of time.

Recipe for s alting lard in brine in a jar "in Transcarpathian style"

Real experts in s alting fat live in the Transcarpathian regions. As a result, the delicacy turns out to be very tasty and fragrant.

Ingredients for brine based on half a kilogram of already s alted fat:

• Two cups of boiled water.
• A few bay leaves.
• Black ground pepper to taste.
• A tablespoon of granulated sugar.
• One and a half heads of garlic. It is best to use young.
• A couple of tablespoons of vinegar.
• 4 pieces of onions.
• A tablespoon of coarse s alt.
• Two small carrots.
• Carnation of your choice.
• A few peas of allspice.

Instructions

Not only delicious, but also a quick recipe for s alting lard in brine in a jar.

Peel and finely chop the carrots.

Let's start cooking the broth.

Pour water into the pan, add all the spices, s alt and sugar. Throw out the carrots. When the brine boils, add vinegar and remove from heat. Cool completely.

Meanwhile, thinly slice the bacon and put it in a jar in layers, shifting with finely chopped garlic and onion rings.

Pour the salo with cold brine and set aside for a couple of hours. Drain the brine after. We wait until the fat drains and wrap it in food paper.

Send to the freezer.

The article examined several recipes for how to pickle lard with hot and cold brine.

Bon appetit!