How to salt lard in brine? The secrets of experienced chefs. Types of marinades. TOP 5 recipes. Video recipes.
Lard in brine: under an iron lid
Lard in brine under an iron lid is intended for long-term storage of the workpiece. This is a Belarusian recipe that is suitable for any bacon. The pieces are quite tasty, both with and without interlayers.
Ingredients:
- Lard - 2 kg
- Coarse salt - 1 tbsp
- Pure water - 5 tbsp.
- Bay leaves - 7-10 pcs.
- Black peppercorns - 1 tsp
Step by step cooking lard in brine under an iron lid:
- Cut the bacon into cubes to fit in the jar.
- Pasteurize the jar and lay the fat in layers.
- Shift it with bay leaves and peppercorns.
- Prepare brine by dissolving salt in water and chill. Pour it into a jar of bacon and roll up the lid.
- Store the snack in a cool place.
- You can use it in a week or leave it for the winter for future use.
Lard in brine: hot method
Hot lard in brine is a delicious recipe. Brisket with a lot of meat is especially suitable for this method. An appetizer is prepared for 4 days, after which it is stored in the freezer.
Ingredients:
- Lard - 1 kg
- Ready seasoning for salting bacon - 1 pack
- Salt - 5 tablespoons
- Garlic - 5 cloves
Step-by-step cooking of lard in brine in a hot way:
- Cut the bacon into 3x6 cm rectangular pieces.
- Place it in a saucepan, pour cold water over it just to cover it.
- Cover with salt and boil.
- Turn off the gas and let the pan sit on the hot plate for 3 minutes so that the salt dissolves well.
- Set the pot aside for 12 hours at room temperature.
- Then, remove excess water from the pieces and sprinkle with seasoning mixed with crushed garlic.
- Place the bacon in a container and refrigerate for 5 hours.
Lard in brine: in a jar with herbs
Salted bacon in a jar with herbs is a good snack with a fragrant taste. The snack will help maintain the body's tone throughout the winter and strengthen the immune system.
Ingredients:
- Lard with skin - 1 kg
- Salt - 1 tbsp
- Coarse black pepper - to taste
- Dry seasoning "adjika" - 2 tsp.
- Dry herbs - 2 tsp
- Allspice peas - to taste
- Garlic - 1 head
- Bay leaf - 6 pcs.
Step by step cooking lard in brine in a jar with herbs:
- Cut the bacon into rectangular pieces 3 cm wide.
- Stir the salt with black pepper and rub the lard with the mixture.
- Place 2 chopped garlic cloves and 2 bay leaves in the bottom of the jar.
- Put the bacon in the jar layer by layer, sprinkle with spices, allspice, seasonings, herbs and bay leaves.
- Close the full jar with a nylon lid and shake to distribute the spices evenly.
- Refrigerate the container for 5 days.
- Ready lard can be rolled up and stored all winter or consumed immediately.
Lard in brine with mustard
Tasty bacon in brine with mustard is prepared in a cold way at home. The recipe is simple and does not require additional skills. It is suitable for preparing lard for future use, and you can also eat it right away. The workpiece will be ready 6 days after seaming.
Ingredients:
- Lard - 1 kg
- Coarse salt - 80 g
- Garlic - 8 cloves
- Vinegar - 50 ml
- Dry mustard - 1 teaspoon
- Water - 800 ml
- Hmeli-suneli - to taste
- Bay leaf - 8 pcs.
- Peppercorns - 12 pcs.
- A mixture of coarsely ground peppers - 2 tsp.
Step by step cooking lard in brine with mustard:
- Boil the water. Add vinegar, garlic cloves and all seasonings.
- Boil the brine until the salt is completely dissolved.
- Leave it to cool.
- Wash the lard, dry and cut into 5x5 cm pieces.
- Place it tightly in pre-washed and sterilized jars.
- Pour cold marinade over it and roll up the jar.
- For the first 6 days, soak it closed with nylon caps.
- For long-term storage, roll it up with sterile iron lids and keep in a dark place at room temperature.
Video recipes:
