Delicious lard: recipes with photos

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

Lard is used fresh, s alted, smoked, boiled, stewed or fried. Pickling it at home or buying it in a supermarket is an individual choice for everyone, but cooking at home is more profitable and it comes out tastier. There are many methods of s alting lard, each of them is good in its own way. And every time you can s alt your favorite product in a different way and pamper yourself and loved ones with a new taste.

Delicacy names from different nations

Recipes for making the product exist among different peoples of the world, and each nation claims that only its lard recipe is the most delicious on the planet. Lard, chopped into small pieces for stuffing sausages, is called fat (lard) in German. A product with wide and numerous meat layers is called in Ukrainian undercut, a s alty delicacy in Russian is called brisket, in English - bacon. Small fried slices of lard are called cracklings, and the melted version is called lard. In the Balkans, salo is slanin, in America it is fatback, in Poland it is elephant meat, in Italy it is lardo.

S alting lard at home

With all the ease of this procedure, the final taste is determined by the quality of the fat itself, and you need to choose it correctly. It is necessary to buy not very thin or thick pieces, fresh medium-thick lard with meat streaks is what you need.

There are many ways to s alt the product at home, but the main s alting methods are:

• s alting in brine;
• recipe for hot s alted lard;
• wet pickle recipe;
• dry s alting.

If you need to save time, the quickest recipe is the hot method of s alting fresh bacon. With this method of preparation, after 60 minutes, the fat is already eaten. Cold wet and dry s alting will take about five days of waiting, taking into account the thickness of the pieces: the thinner, the faster the product will be ready.

Any s alt is used, even sea s alt, as long as it is coarsely ground. When choosing seasonings, they are guided only by their favorite preferences. Usually, ground red or black and peas, parsley, cumin and fresh minced garlic are used.

S alted bacon is stored in the freezer of the refrigerator, but it must be carefully packed so that it does not absorb foreign odors and does not lose its aroma. Wrapped in small pieces that can be consumed in a short period of time.

Homemade dry pickling recipe

This traditional method is quite simple. For a homemade lard recipe, only s alt and your favorite seasonings are needed. Some are limited to one pepper, while others addherbs.

Components:

• 1 kg of fresh lard.
• 1 kg coarse s alt.
• Black ground pepper.
• Favorite spices.

Recipe for lard at home using a dry s alting method is as follows:

• Fresh fat is washed out, the skin is peeled. Let the water drain and dry with paper towels. Cut the bacon into rectangles of equal size, but you can also use a whole piece.
• In a cup, dry ingredients are mixed with coarse s alt until a homogeneous consistency and the slices are rolled in this mixture on all sides.
• The bottom of a pot or other container is covered with a half-centimeter layer of s alt.
• The lard is laid with small gaps between the pieces, sprinkled with crushed parsley and s alt.
• The second layer is laid on top of the first and sprinkled with the rest of the s alt. The pan with lard is covered with a lid and infused in the cold (possibly in the refrigerator) for five days.
• Further, s alted bacon is stored carefully packed in the freezer of the refrigerator, this prolongs its suitability many times over.

S alting lard at home in brine (brine)

According to this method, it is good to s alt lard with streaks of meat - a very appetizing recipe. If sea s alt is used, then the brine is more saturated, and the cooking time is reduced. Consider the recipe for lard in brine.

Components:

• 800ml drinking water;
• 1 kg fresh lard;
• 1 cup sea s alt or plain coarse ground;
• 3 garlic cloves;
• 2 sheetslavrushki;
• peppercorns and other spices.

The recipe for s alting lard in brine at home is:

• The bacon washed and dried with paper towels is cut into small slices of 5 centimeters.
• Pour water into a saucepan of the required volume and dilute a glass of s alt in it until completely dissolved. Then spices and chopped garlic cloves are added.
• Slices of bacon are tightly placed in a glass jar, poured with cold brine, covered with a lid and insisted in a cold place for one day. If they make larger pieces of bacon, then the infusion time in brine is slightly increased.
• After that, the cooked pieces of bacon are stored without brine in the freezer of the refrigerator.

Homemade lard with pepper and garlic

When s alting bacon for future use at home and for food, black pepper and garlic are often used, which, together with lavrushka, give bacon a unique appetizing flavor and aroma.

Components:

• fresh lard;
• coarse s alt;
• fresh garlic;
• ground black pepper;
• lavrushka leaves.

Recipe for delicious homemade lard with pepper and garlic:

• Washed and dried with a paper towel, fresh pork fat is cut into slices of various sizes.
• Peel the garlic for s alting and cut the cloves into four cloves.
• Then stuff the lard with garlic: in various places a piece of lard with a pointed knifemake an incision where 1/4 of the garlic clove is inserted, pressing it deep into the lard.
• The fat stuffed in this way is thoroughly rubbed with a mixture of ground black pepper, s alt and crushed lavrushka. Packed tightly in a cellophane bag, sprinkling well with s alt.
• A bag with bacon is placed in a container and kept for one day at room temperature. Then put in the refrigerator for five days.
• Further, pieces of fat are cleaned of s alt with a knife or washed under running cold water. S alted bacon is stored in the freezer of the refrigerator, packing each slice in a bag.

S alting lard in onion skins

Lard in onion peel recipe is a hot method of s alting fresh lard in a concentrated decoction of onion peel, which makes it soft, beautiful and very fragrant. It competes with smoked, but has less heaviness for the liver.

Components:

• 1.5kg fresh lard;
• 1 liter of water;
• 7 art. spoons of s alt;
• 2 cups of onion skins;
• garlic and ground black pepper.

Recipe for bacon in onion husks:

• Wash the onion husk through a colander and put it in a container. Pour one liter of drinking water, set on the flame of the stove, bring to a boil. Pour seven tablespoons of s alt and stir until it is completely dissolved.
• The washed bacon is cut into pieces five centimeters wide and placed in a boiling broth of onion peel and boiled for a quarter of an hour, if the bacon sliceslarger, cook a little longer.
• The boiled product is left to cool in the onion broth for half a day, after this time the pieces of lard are pulled out, rubbed with crushed garlic and ground black pepper, or red, this will give the product a specific flavor.
• Each slice of bacon is wrapped in plastic or foil and kept in the freezer of the refrigerator for many months.
• Lovers of the spicy taste of smoked meat add a couple of tablespoons of liquid smoke when boiling lard in onion broth, this will enhance the flavor of the product.

Belarusian salo

If they are looking for a fresh recipe for lard, they do it in Belarusian, and the result will definitely please.

Components:

• 1 kg of fat;
• 0.5 kg coarse s alt;
• 7 cloves of garlic;
• 2 tbsp. tablespoons ground black pepper;
• 1 tbsp tablespoon ground coriander;
• 2 tbsp. cumin spoons.

Recipe for salo with photo in Belarusian:

Starting s alting bacon in this way, peel and finely chop the garlic cloves and put in a cup, add s alt, cumin, ground black pepper, coriander and mix well. Leave the spice mixture for a couple of minutes

• At this moment, a layer of fat is being prepared. Dirt is scraped off with a knife and cut into pieces of arbitrary size.
• After that, carefully rub the pieces of bacon with the prepared mixture of spices on all sides andput in a glass or enameled container.
• Sprinkle the lard with a layer of the rest of the spice mixture, cover the container of the appropriate size with a flat cup and place a weight on top.

The workpiece is kept under pressure for three days at room temperature, and then put in the refrigerator for a day.

Belarusian delicacy in brine

Let's consider a recipe for delicious lard in brine (brine) at home.

Components:

• fresh lard;
• non-iodized s alt;
• one potato tuber;
• filtered water;
• garlic;
• black peppercorns;
• sweet peppercorns;
• cumin.

Recipe for lard cooked in brine:

• Initially prepare a concentrated saline solution - brine. Why filtered water is heated in a container to a boil and s alt is dissolved in it. Saturation is determined by raw potatoes - if it floats to the surface, then the solution is good. For such a composition, 200 grams of s alt per liter of liquid will be required.
• Then, pieces of bacon are put into the boiled brine, previously processed with a knife from contamination.
• Turn off the fire, press the slices with a plate or other container so that the brine completely covers the fat, cover the container with a lid and leave for one day.
• After this procedure, a mixture of spices is made from black peppercorns and allspice, kneading them thoroughly in a mortar, and added therecumin and rub the bacon chunks on all sides with the prepared mixture.
• Then peel the garlic, cut it into slices and put them around the fat around the entire perimeter.
• Wrap the blank in parchment and put it in the refrigerator for five days.
• After this time, Belarusian salo will be ready.
• If you plan to save the delicacy later, then peel the layer of garlic from it.

Country smoking

Smoky homemade lard is a delicious delicacy. Only for the most part success depends on the correct s alting of the product before the smoking procedure.

Components:

• 1.5kg fresh lard;
• 200 grams of table s alt;
• ground pepper;
• 2 bay leaves;
• 3 cloves of fresh garlic;
• 1 teaspoon mustard powder.

Recipe for rustic lard for smoking is:

• Peel and mince the garlic.
• Washed and dried with a paper towel, rub the lard with a mixture of pepper, s alt, garlic and place it loosely in a container.
• Sprinkle well with s alt on top.
• Sprinkle with mustard powder and lay out bay leaves.
• After that, pour boiling water into the container so that the fat is completely covered with liquid.
• The container with the gradually cooled product is covered with a lid and placed in the refrigerator for three days, after which it is smoked or eaten.

Hot smoked in a home smokehouse

There are many ways to hot smoke lard in a smokehouse at home likefresh, and pre-marinated and s alted. Consider the method of hot smoking bacon marinated with garlic and spices.

Components:

• 1 kg fresh lard;
• garlic head;
• pepper mix;
• lavrushka;
• 3 tbsp. spoons of soy sauce;
• 50-70 grams of s alt.

Marinating lard for smoking

Step by step recipe:

• The garlic is peeled and passed through a garlic press, seasonings, s alt, soy sauce are added.
• Mix all ingredients until smooth.
• The bacon is washed, dried, cut into convenient slices, smeared with a mixture of spices on all sides, placed in a container, covered with a lid and left to marinate for four days in the refrigerator.
• After that, excess seasonings and s alt are cleaned with a knife, hung out in a draft, protected from flies with gauze or cloth.

Smoking process

To smoke bacon, you need to do the following:

• To complete the process, they take slightly soaked oak chips and four handfuls of sawdust from alder.
• The smoker tray is lined with foil or sprinkled with sand in order to easily wash the fat.
• Smoking time of the product is from half an hour to an hour, depending on the design of the smokehouse and the strength of the flame.
• When smoking, the lid of the smokehouse is placed obliquely so that the soot drips onto the walls of the smokehouse, and does not drain onto the fat, therefore the water seal must be in good order.
• After the end of the smoking process, the fat is left"rest" for 2 hours and then for a couple of hours they put it in the refrigerator for measured saturation with all aromas and smells.

Secrets of the correct s alting of fat

To get an amazing result, you need to use the tips:

• When s alting bacon, you should not be afraid to go overboard with s alt and seasonings: the product will absorb as much s alt as it needs, and seasonings are simply scraped off the surface with a knife.
• The peritoneum is taken for hot s alting of fat, and with the dry method it will turn out hard.
• Lard from the back and sides of the pork carcass is the best pieces for the dry s alting method.
• Garlic flavor when using garlic in s alting disappears very quickly. Therefore, they rub chunks of bacon before directly using them in food.
• If the fat is hard, then to soften it, soak it in cold water for half a day, adding 2 teaspoons of sugar to the water.
• In a well-s alted delicacy, the layers of meat darken. If they are pink, then let the product still brew. With dry s alting, s alt is simply sprinkled on unripe slices of bacon, while in brine, s alt should be strictly according to the prescription rate.