How long does it take to salt lard in brine?

Salo is a favorite traditional delicacy in Rus'. Some people prefer sandwiches with smoked salmon, while others would never trade a slice of rye bread with salted lard (lard).

Store-bought pickled lard is not always as tasty as prepared according to a homemade recipe that has been passed down from generation to generation and tested by many years of experience.

Therefore, first, let's learn how to choose a product at the market or a private farm, so that we can then pickle lard in brine in jars according to a super recipe.

How to pickle lard

There is more than one option for delicious salting of lard. This is done using the dry method, in onion peels or brine. The latter is considered the simplest and most accessible. A classic is salting lard in brine at home in Ukrainian. The traditional method includes the following steps:

1. Take about 1.5 kg of bacon, cut it into large long pieces.
2. Then keep them under pressure in brine for 3 days.
3. Then all that remains is to take out the product, dry it and season it again with garlic.
4. Store in the refrigerator.

How to choose

It is better to purchase the product on the market. It should be pure white or with a pinkish tint. If the piece is gray or yellow, it means it is no longer fresh. In addition to color, it is important to pay attention to the veins - there should be fewer of them. The fresh product has a soft thin skin and a sweetish smell. If you press on it with your finger, the dent should remain. These are the basic tips on how to choose the right lard for salting.

How long does it take to salt?

The specific time may depend on the preferences of the cook. There are two opinions:

• One cold or hot salting lasts for 3-5 days, but no less.
• Alternatively, it takes at least 3 weeks to kill all bacteria contained in the product.

Salting lard: basic recipes

The answer to a simple question: “how long is lard salted?” cannot be unambiguous. The method of salting plays a key role in the process of preparing the product. A quick and reliable salting method is to cook lard in brine.

For the method of salting the product in brine, soft white raw materials without meat streaks are selected. Lard is cut into pieces weighing approximately 50-80 grams. Then roll in coarse salt and leave in a glass or non-oxidizing container for 10-12 hours to release the juice.

If there is not enough liquid, add brine. When adding salt, a floating piece of raw potato serves as a guide to its readiness. Water for brine can be taken boiled or raw, of proven quality. The product in the brine should stand in a cold place for three days.

The finished product is stuffed with garlic, sprinkled with black or red ground pepper (depending on preference), fine salt, and wrapped in parchment paper. The product should be placed in a cool place. Before serving, such a product should be cut into very thin slices and sprinkled with basil. It turns out very tasty.

Dry salting

For this type of salting, lard must be cut into pieces measuring 10x10 centimeters and each of them cut with a mesh. Pour salt into a container, place pieces of lard skin side down, sprinkle coarse salt on top.

How to marinate

It doesn’t matter whether you use a classic pickling recipe or, for example, a dry method, always use the following additives:

• pepper mixture;
• salt;
• cloves;
• sugar;
• vinegar;
• garlic;
• Bay leaf.

Spices can be taken according to your taste - there are no strict restrictions regarding them. You should only be careful with fresh herbs, because they shorten the shelf life of the finished product, and mold may even appear. The best option is to use dry herbs, cumin, and dill seeds. It is recommended to boil the water-based marinade. You can pour it in immediately or after it has cooled.

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Hot salting

• Preparation time: 3 days.
• Number of servings: 3 persons.
• Calorie content of the dish: 790 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

Of all the methods, hot salting is used no less often. Here the process is shortened - the marinade is boiled and immediately poured into glass jars. This gives one important advantage - the risk of parasites is reduced. This snack can be stored for up to six months. For cooking, it is better to take brisket, because it has more layers of meat.

Ingredients:

• peppercorns – 8 pcs.;
• garlic - a few cloves;
• salt – 7 tbsp. l.;
• water – 1 l;
• lard – 0.8 kg;
• bay leaf – 4 pcs.;
• cloves – 2 pcs.

Cooking method:

1. Cut the lard into 3-4 pieces, wash them and dry them.
2. Put water on fire, add salt, spices and chopped garlic. Bring to a boil and cook for a couple of minutes, pour into a salting container.
3. Next, press the lard under the brine on top with a plate and let cool.
4. Then place on the refrigerator shelf and leave for 3 days.
5. After this, blot each piece with a paper napkin and dry it.

Cold salting

• Preparation time: 5 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 750 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

According to the classic recipe, lard is marinated in cold brine in a jar, which is convenient for preparing for the winter. The appetizer turns out no less juicy and aromatic. On average, the entire process takes about 6 days, although it can take a little less, but not less than 3 days. This technology is also called the wet method. Spices with garlic are also traditional for it.

Ingredients:

• rock salt – 35 g;
• garlic – 4 cloves;
• fresh lard – 500 g;
• dry mustard - 1 pinch;
• bite 9% – 25 ml;
• water – 400 ml;
• khmeli-suneli - to taste;
• pepper mixture - 1 tsp;
• bay leaf – 4 pcs.;
• peppercorns – 6 pcs.

Cooking method:

1. Season boiling water with salt, all the spices and bay leaves. Stir and cook until the salt dissolves. Next, pour in vinegar and add garlic cloves. Leave the marinade to cool.
2. Wash the bacon, dry it, cut it into pieces measuring 5x4 cm, place them on the bottom of a sterilized jar.
3. Then pour in the marinade, roll up under the lid, and keep in a dark place for 5 days.

Treatment with lard

• Lard is useful for pain in the joints; at night you can lubricate them with lard (melted lard), put compress paper on top, wrap them in a woolen scarf and leave the compress on all night. Instead of lard, you can use old lard, ground through a meat grinder, to which a little bee honey is added.
• The benefits of lard in cases of impaired joint mobility after injury are obvious. 100 g of pork fat is mixed with a tablespoon of table salt and rubbed into the joint area. Then a warming bandage is applied to it.
• When treating mastitis with lard, not fresh, but old lard is applied to the site of inflammation.
• When treating toothache, the benefits of lard are indispensable. It is enough to apply a small slice of lard without skin, cleaned of salt, to the sore tooth between the gum and cheek for 15-20 minutes, and the toothache will gradually subside.
• An ointment made from unsalted lard (100 g), raw chicken egg and vinegar essence (100 g) - used in the treatment of lard heel spurs. Place the bowl with the mixture in a dark place until the lard and eggs are completely dissolved, stirring occasionally. Before treatment with lard, the heel is steamed in hot water, after which a cotton swab soaked in ointment is applied to the sore spot. You can wear a sock to secure the tampon. The ointment is applied at night, and in the morning its remains are washed off with warm water. The duration of treatment with lard is 5 days.
• Lard is much better than olive oil in helping to expel bile from the liver, so it is especially useful in the morning to eat at least a piece of raw lard seasoned with onions, garlic and much more (everyone has their own taste). With the help of this useful product, the bile accumulated in the liver overnight will be quickly removed, cleansing your body. After an hour you can eat. Most of all, lard is recommended for people who have crossed the 50-year mark.

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How to salt in a jar

• Preparation time: 5 days.
• Number of servings: 3 persons.
• Calorie content of the dish: 782 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This recipe falls into the “quick and easy” category. Here, the pickling process itself will take more time, while preparing the ingredients will take about an hour. How to salt lard in brine in a jar? A whole piece is cut into several small slices, placed in a jar and filled with brine - all that remains is to wait until the product is saturated with spices.

Ingredients:

• salt – 1 tbsp.;
• garlic – 5 cloves;
• spices - to your taste;
• lard – 1 kg;
• water – 5 tbsp.

Cooking method:

1. Salt the water and boil for a couple of minutes.
2. Divide the main ingredient into several small pieces, grate each with chopped garlic. Place the slices in a 3-liter jar, pressing down lightly. Add the remaining garlic.
3. Next, pour the now cooled marinade into the jar. Throw a towel on top and leave it where it is darker for 4-6 days.
4. After this time, freeze the pieces using the freezer.

Salt lard in brine with onion peels

Pour water into a saucepan, heat and add salt. Bring to a boil, stir until completely dissolved. Add the onion skins and simmer the brine for about five minutes. Add the lard directly to the boiling water (it should be completely covered with water). Reduce heat, adjust to a low simmer, and simmer the mixture for about ten minutes. Turn off the stove and leave everything covered for another 15 minutes. Then remove the lard, place it on a plate and press with a press to squeeze out excess brine. Let it cool completely.

At this time, prepare the spices. For example, you need to peel and cut the garlic into small pieces, crush the peppercorns and cumin with a knife, and crumble the bay leaf. Once the piece of lard has cooled, make small cuts in it across the entire surface. Rub it with a mixture of prepared seasonings so that some of it gets into the cuts. After this, wrap the piece in foil and place it in the freezer. In this form it can be stored for a long time. The longer it sits, the more flavorful it will become. You can eat it directly frozen, cutting it into thin slices with a sharp knife. Best served on black bread.

Salo is a favorite traditional delicacy in Rus'. Some people prefer sandwiches with smoked salmon, while others would never trade a slice of rye bread with salted lard (lard).

Store-bought pickled lard is not always as tasty as prepared according to a homemade recipe that has been passed down from generation to generation and tested by many years of experience.

Therefore, first, let's learn how to choose a product at the market or a private farm, so that we can then pickle lard in brine in jars according to a super recipe.

With garlic

• Preparation time: 6 days.
• Number of servings: 4 persons.
• Calorie content of the dish: 732 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

In almost all country-style recipes, spices and garlic are used for pickling. These products perfectly highlight the taste and even make it more pronounced, and previously in the villages, salting lard in brine with garlic was carried out in large barrels or boxes. There is a simpler option on how to prepare such a delicacy. A step-by-step recipe with photos will help you with this.

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Ingredients:

• black pepper - to taste;
• garlic – 5-6 cloves;
• lard – 1 kg;
• salt - also to taste.

Cooking method:

1. Rinse the main product, let it dry, and then cut it into smaller portions (with skin).
2. Cut each clove of garlic into 4 parts. Stuff them with lard. Next, rub it with a mixture of salt and pepper.
3. Place the prepared pieces into a bag. Sprinkle with more salt and transfer to a saucepan or bowl.
4. Leave for 24 hours at room temperature and another 5 days on the refrigerator shelf.

How soon can you eat lard after salting?

Is it necessary to wrap the lard in a rag? when I add salt and garlic

An interesting recipe for lard, it makes my mouth water and I want to eat it. come visit the stone.

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Of course I started to want pepper. I understand what it tastes like, but it doesn’t smell like it at all. Spices and garlic will never spoil the taste, it will only taste better. And another question: why for so many days, for 5 whole days?