Salting lard using the dry method at home: 4 delicious recipes

Hello, dear friends! I continue the topic of salting lard. And now, as promised, we will look at dry salting. I consider this method the most common and fast.

But what will be the result! Just imagine how later you will cut it into pieces, put it on some bread with mustard and enjoy its taste. Or fry cracklings from it, with potatoes and herbs. How delicious, there are simply no words. Real jam. Or cook real Ukrainian borscht with it.

By the way, do you understand that this product, due to its content, is very useful for the immune system, especially in the cool season. Lard is a constant companion for winter fishing enthusiasts.

All recipes presented are approximately the same. The only difference is the addition of spices, method and aging time. That’s why I recommend that you familiarize yourself with each option in order to choose a more successful and acceptable one. I also recommend that you familiarize yourself with the method of salting in onion peels. So take your pick.

Before starting the salting process, be sure to wash the lard and clean the skin.

Dry salted lard with garlic for beginners - a quick method

The beginning of the process is first and foremost, going to the store or to the market for lard. When selected, it should be snow-white, maybe even a little pinkish in color. And the skin must be light, narrow and without bristles. This is an indicator of freshness. Then stock up on spices and get started.

Ingredients:

Lard - 700 gr
Salt - 6-8 tablespoons
Bay leaf - 3-4 pcs.
Garlic - 1 head
Ground dark pepper - to taste

Manufacturing:

1. Place 4 tablespoons of salt in a bowl. Finely chop the bay leaf and place it there. Then add dark ground pepper and stir.

Fundamentally! Use coarse and non-iodized salt. You won’t have to feel too sorry for it, because the lard itself will take exactly as much as it needs.

2. For convenience, cut the lard into four large pieces. Peel the garlic and squeeze through a press. Then rub it on any piece on all sides.

3. Next, roll these pieces, one by one, very well in a salt mixture with seasonings. So that there is plenty of salt on each side. Then place it in a prepared, unstained container, and sprinkle salt on the bottom of the container in advance.

4. Pour the remaining salt and spices into the container on top of the product. Spread evenly and cover the tray with a lid. Then put it in the refrigerator for two days, on the bottom shelf.

5. When necessary, remove the lard from the container and clean its surface on each side of salt and spices. Later, put any piece in a separate bag and put it in the freezer to store it there. It comes out very fragrant and soft.

The most delicious recipe for dry-salted lard with garlic and pepper in a bag

Another piece of advice: the tastiest fat comes out from the side or back. It will be the most affectionate and soft. I do not recommend using cheeks, neck or brisket for our method. The product will be harsh. We don't need that, do we? Well let's move on...

Ingredients:

Lard with layers - 1 kg
Salt - 6 tablespoons
Bay leaf - 6 pcs.
Peppercorns - 6 pcs.
Ground pepper - to taste
Cloves - 3 pcs.
Garlic - 1 head

Manufacturing:

1. Wash the lard, dry it and cut into large pieces. Break the bay leaves into small pieces, and chop the cloves and peppercorns with a mortar. If you don’t have one, then put them in a damp cloth and crush them with a masher or hammer. Combine bay leaf with spices and add salt and ground pepper.

2. Press the garlic through a press or grate it on a small grater. Make several cuts in the pieces of lard and put chopped garlic in them; simply coat the meat with the rest.

3. Next, pour the mixture of salt and spices into the bowl with the pieces. Coat any piece very well on all sides.

4. Place the coated pieces into separate bags. If there is salt left on the bottom of the bowl, then distribute it sparingly into the same bags. Shake the lard a little in the bag and wrap it tightly.

5. Leave the pieces in the bag at room temperature for a day. Then put it in the refrigerator for three days. After this, you can already taste and enjoy the tasty and fragrant lard. And put the rest in the freezer for storage.

Dry method of salting lard with garlic at home

Check out another option for dry pickling. I consider it the most ordinary. Although this also has its own aspects. You will understand when you finish reading the recipe. And here you don’t need any special spices, but if you want, you can add it.

Ingredients:

Lard with layers of meat - 1 kg
Salt - 6-8 tablespoons
Garlic – 12 cloves

Manufacturing:

1. Cut the lard into large pieces, and then cut any other piece in half, but not all the way. So that they stick to the skin.

2. Peel the garlic and cut into slices. Then make several cuts on the pieces and insert these plates into them.

3. Prepare a container and sprinkle 2 tablespoons of salt on the bottom. Then generously rub any piece of lard with the remaining salt and place it in the prepared container. Top with the rest and close the container tightly with a lid.

4. Place the container with the pieces in the refrigerator for 7 days. Then take it out and use a knife to remove the salt. Place the peeled pieces in bags and put them in the freezer for several hours so that they cool down and become a little harder. That's all. The lard is ready to eat.

Video on how to salt lard using the dry method in a jar for long-term storage

To consolidate the material, so that everything becomes completely clear, I recommend watching the video recipe, in which everything is described and explained step by step. Plus another option for pickling and storage.

Ingredients:

Salo
Salt
Reddish ground pepper
Dark ground pepper
Garlic
Bay leaf

While I was outlining for you all the options for salting using the dry method, my imagination was running so wild that I could smell the tastiest lard right in the air. My head was spinning just as I wanted. So I call it a day and urgently run to the market to purchase and prepare this cool product.

I would very much like to find out your worldview regarding the proposed recipes. Which one did you like better? Or maybe you have your own, then share it with us in the comments.

In a subsequent article on making lard, I will outline options for salting in brine. So stay tuned for the episode. Better yet, subscribe to my group on VKontakte, then you literally won’t miss it.

11 recipes for salting lard at home

The best thing to go with vodka and borscht.

Salo “It couldn’t be simpler”

We cut the lard into fist-sized pieces, peel the garlic in advance at the rate of 1 clove per 1 piece of lard, and cut the garlic into round pieces.

We prepare spices - suneli hops, pepper, ground dill seeds or any others that you like.
Pour a little seasoning, pepper and garlic into the bottom of an enamel pan.
Later, we take a piece of lard in our left hand, a large handful of salt in our right hand and rub the piece of lard with this salt over the pan. After this, place the lard in a pan, skin side down, and repeat the operation with another piece of lard, sprinkling everything with spices and garlic.

Don't skimp on the salt!
Then we compact the lard a little in a container, cover it with a lid of the smallest diameter or with a plate, put a small pressure on top (for example, a 3-liter jar of water) - and in a warm space for 3-4 days.
After this, 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 inimitable taste.

Dry salting of lard

For 1 kg of lard you will need 2-3 heads of garlic, seasonings (coriander,
reddish ground pepper, cumin, garlic, basil, paprika, bay leaf,
thyme), salt.
We cut the lard into pieces measuring 10x15 cm, and make deep cuts in them every 3-5 cm (down to the skin).

Salting lard using the wet method

peels and seasonings
in a saline solution (at the rate of 1 kg of salt per 1 liter of water) Then reduce the heat, add lard, cut into pieces measuring 10x15 cm, into the brine and cook for 1.5-2 hours. Take out the pieces, let them cool slightly and rub them with a mixture of crushed garlic, salt and seasonings. Wrap it in cloth and leave it at room temperature for a day, then put it in the refrigerator.

Lard in onion skins

For 2 liters of water you will need a handful of onion peels and 3 tbsp.
spoons of salt. Boil the brine, strain, add lard (approximately 2
kg) to 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, generously grate with garlic and black pepper, wrap in parchment paper and place in the refrigerator for a day or two. Ready. If you've done a lot, don't worry. This lard can be stored in the freezer for a long time.

Brisket in onion skins

For 1-1.5 kg of brisket or lard you will need 1 small head of garlic.
For the brine: 1 liter of water, ½ cup of coarsely ground salt, 1 handful of onion peels (from 5-7 onions), if desired, 3 bay leaves, 15 dark peppercorns.
Place all the spices, salt and onion skins in a saucepan and add water. Bring to a boil, add lard so that it is covered with brine, and boil for 10 minutes. Remove the pan from the heat and leave in brine for a day. After the brine has cooled, place the pan in the refrigerator. Then remove the lard from the brine and let it sit in a plate for 15 minutes to drain off the excess brine. Squeeze the garlic through a press and coat the lard with it on all sides. Place the lard in the refrigerator for a day. Then transfer to the freezer.

Special lard with garlic

Buy fresh lard.
Make cuts down to the skin, salt it with coarse salt and put it in a wide bowl, put pressure on top (you can also use a wide bowl of water or a saucepan). Every other day, transfer all the lard and salt into a saucepan, fill it with water one or two fingers above the lard, add all sorts of spices (whatever you like), bay leaves and definitely more onion peels (this will then give a unique color, taste and smell).
All this is cooked for an hour.
Later, let the contents cool to room temperature.
The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground reddish or black
pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with regular thread so that the tracing paper does not unwind, and placed in the freezer. After a day, the lard is ready for use.

Spicy lard

For the brine you will need 7 glasses of water, 1 glass of large salt, a handful of
onion peels.
Bring all this to a boil, boil for 5 minutes.
Then put pieces of lard into the brine (so that the water completely covers them).
Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10).
Leave in brine for a day.
After this, remove the lard from the brine and let it drain to water. Rub with garlic and reddish pepper. Place in the refrigerator, preferably in the freezer (it tastes better this way).

Special lard

You will need 1 kg of lard, 400 g of salt, onion peels, reddish ground
pepper, garlic and other spices to taste.
Prepare a saline solution (400 grams
of salt per 1 liter of boiled water).
Add a handful of onion peels to the solution. Soak 1 kilogram of raw lard (it can be salted in one piece or cut into small pieces) in a saline solution for 12 hours. The lard must be coated with the substance. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).
Allow the lard to cool in the saline solution.
Grate the cooled lard with salt (a small amount), garlic and reddish ground pepper. Allow the lard to soak in the spices and it’s ready to eat.

Lard in brine "tuzluk"

Lard prepared using this method does not age, does not turn yellow, and
is stored for a long time, maintaining good taste.
To salt 2 kg of lard, prepare a brine: for 5 glasses of water
you will need 1 glass of salt.
Boil the brine and cool to room temperature.
In the meantime, cut the lard into small pieces (to make it easy to remove) and place it loosely (!) in a 3-liter jar, adding 3-5 bay leaves, dark peppercorns, 5-8 cloves of garlic between the layers.
Fill with brine and cover loosely with a lid.
We will keep it in the room for a week (it will be ready to eat), then we will take it out into the cold. Typically, such a container (3-liter jar) requires no more than 2 kg of lard.
The main thing is not to pack the pieces too tightly into the jar, otherwise the lard will simply “suffocate”.

Lard with garlic

Salo with dill

Water is boiled with bay leaf, dark peppercorns, dill and
salt.
Salt is taken in such an amount that a raw egg or potato placed in the solution does not drown. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are dipped into the cooled brine. The product is ready for use in about a week.
Before use, remove the lard from the brine, dry it with a napkin and place it in the refrigerator for 2-3 hours. With this salting method, lard retains the “freshest” taste throughout the entire storage period.

Country style lard

Fresh lard is cut into pieces of 250-350 g and placed in an enamel pan in layers, sprinkled with crushed garlic.
Dark peppercorns are pressed into any block, 6-8 pieces each. Then they boil water with bay leaves and salt (so much salt that a piece of raw potato thrown in there will float). After the brine has cooled, pour lard into it, press under pressure and leave for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Lard with garlic and spices

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Dry salted lard with garlic and pepper - the tastiest homemade lard recipe

Have a nice day, friends and blog guests!

Now we salt the lard using dry salting. At home, this can be created using several methods. We have already prepared it in brine, now we will rub the shmat with salt (according to the traditional recipe with garlic, pepper and bay leaf), and the third one remains - in onion peels (we will prepare it later). Any one of them can become your signature recipe.

Dry salting is considered the most necessary; it comes out quickly and deliciously. And what is it worth - salted salsa in tubs in a rustic way! Yummy! You can't pull it by the ears! City dwellers usually salt in jars or pans, and small batches in a container or bag.

How to tastefully salt lard using the dry method at home?

First, we go to the market and buy pork fat with or without a small layer of meat, from the back. We pay attention to the structure and color of the product. The skin must be narrow, smooth and without bristles, and we check the pulp with a knife (it should go in like butter). And the most important thing is to smell it, don’t be shy (the smell of a boar is very specific).

This very delicate product needs to be either immediately frozen or salted. The shelf life is quite short - a day from the moment the carcass is cut. And even storing it in a refrigerated bag for more than a day is not allowed. Therefore, we immediately begin salting: rinse the piece with cool water and dry it. We prepare traditional spices, containers and off we go - salt the lard with garlic according to the most delicious recipe.

Recipe for dry salting pork lard with garlic, pepper and bay leaf

The dry salting method with spices comes out quickly and deliciously. This is a simple recipe for those who don't like to spend a lot of time in the kitchen. I describe it step by step so that it is clear and everything turns out in the best possible way.

Required ingredients:

fat layer with meat layer - 1 kg

salt - 1 kg

dark and aromatic dark pepper – 20+10 peas

garlic - 2 huge heads

bay leaf - 8-10 pcs.

Manufacturing:

Salt the piece with a layer of meat completely. Because fat has a neutral taste, it should be infused with the freshest aromatic spices. Be sure to take more garlic! “Lard without garlic is like a girl without a groom,” my grandfather used to say, and he never regretted this seasoning. At the moment, there are no problems with choosing spices; you can purchase ready-made sets or create them yourself, based on your own taste preferences.

Step 1. Prepare the spice mixture. I pay special attention to them, because they are the ones who “rule” the taste properties of the upcoming finished product. Spices that can be used for pickling: dried dill, thyme, reddish hot chili, sugar, oregano, sweet paprika, cumin, anise, thyme, sage, coriander, nutmeg, rosemary. By choosing different proportions and combinations of spices, you can choose your own home recipe.

In our case, we take the inevitable traditional spices: only garlic, pepper, bay leaf and salt.

We chop the peeled cloves finely and immediately plunge into the accumulation of garlic smell. Grind dark peppercorns in a mortar and get a natural hot-hot taste. Plus, grinding aromatic peas will add notes of cinnamon, cloves, nutmeg and ginger. Grinding laurel leaves also enhances the taste and smell.

Step 2. Prepare salt for pickling. How much salt do you need for 1 kg of lard? A LOT and BIG! Don't be afraid to over-salt. This is exactly the option when lard takes as much salt as it needs. After salting, scrape off excess salt with a knife or rinse under cool water. Iodized and small “Extra” are not recommended.

Step 3. On a cutting board, mix all the prepared spices and rub them into the fat layer, sparingly on all sides.

Step 4. Transfer to a container, skin side down, sprinkle the top and edges with the remaining salt. Hermetically sealed with cling film, we wrap the container in thick canvas fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , and send it to ripening. Day at room temperature. Then we put it in the refrigerator.

https://www/youtube.com/DSI9wah5US

3 days after salting, the lard will be ready and you can eat it.

We cut off a narrow salted slice (no more than 30 grams per day, remember the high calorie content, 800 kcal per 100 g) and eat it with pleasure with potatoes baked in the oven or with black bread. Mmmm... the most tender, melting in your mouth... how delicious it is!

Dry salting lard with garlic is the most delicious recipe at home.

If there is a need to store it for a long time, we wrap it in thick fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and send it to the freezer.

Video on how to properly salt lard in a jar

Cooking in a jar - simple and fast! If you are preparing the product not for one time, but for long-term storage, then it is better to salt it immediately in jars.

Advice. Do not compact the lard too much, fill the jar two-thirds, leaving free space, then it will not “suffocate”. And after opening the jar it will not disappoint you with a nasty smell.

PS. I keep my promise. Previously, I promised to return to this delicacy. Read...

Salo in chocolate! And this is not a joke! The manufacturing procedure is as follows: the lightly salted semi-finished product is specially processed and cut into thin strips. Chocolate is poured on top, the recipe of which is kept top secret. This dessert is served in restaurants with alcohol.

Friends, that's all! These are the usual recipes for dry salting of lard presented to your tribunal. The choice is yours.

How to pickle lard: 3 perfect methods

Selection rules, tips and recipes - Lifehacker has prepared a short guide to making savory lard.

How to choose lard

To choose the right lard, it is better to go to the market or farm store. First, pay attention to the color: it should be snow-white or pinkish, but certainly uniform. The skin of the lard must be narrow, smooth, without bristles, and preferably with a veterinarian's mark.

Smell the lard. The smell of the freshest product is narrow, sweetish and milky. The presence of a specific smell indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to avoid purchasing it.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, you should wash it with running water, dry it well with a towel and begin the manufacturing process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted using 3 main methods:

Just grate with salt and , in the traditional version, garlic and pepper, which will give the dish a spicy taste and smell. Dry cooking is quick and easy. It is suitable for those who do not like to spend a lot of time in the kitchen. But it is worth keeping in mind that such lard can be stored for no more than a month.
Place in brine . This is the most labor-intensive process: first, the brine is boiled, then the lard is soaked in it, and later it is stuffed with spices. But the work will pay off in full: the product turns out very tender and can be stored for about a year.
Cook . This method reduces the risk of parasite infection. This lard can be stored for up to six months. And if you cook it with onion skins, it will taste like smoked food.

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

1. Lard with garlic

Ingredients

1 kg of lard;
200 g salt;
20 g ground black pepper;
½ head of garlic.

Manufacturing

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in any block. The depth is a little more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of reddish and black.

Peel and cut the garlic into slices 1-2 mm wide and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For future storage, clean off or rinse off excess salt, wrap the lard in cloth (a medical system of cells and intercellular substance united by a common origin, structure and functions) , put it in a bag, and then in the freezer.

2. Lard in brine

Ingredients

2 kg of lard;
5 glasses of water;
200 g salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices - to taste.

Manufacturing

Wash the lard, dry it and cut it into small pieces so that they just fit into the neck of the jar. The best piece thickness is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on heat and bring to a boil. Remove from heat and cool.

Finely chop the garlic and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to place the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

Pour the brine into the jar so that it completely covers the lard, and cover with a lid. There is no need to close it completely: the lard must breathe. Store at room temperature for 3 days, then close the lid tightly and put the jar in the refrigerator for 3-5 days (if you are very afraid of parasites, increase the period to 3 weeks).

After this, remove the lard from the jar, dry with cardboard towels and rub with spices. You can use reddish ground pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

3. Lard in onion skins

Ingredients

1 liter of water;
2 handfuls of onion peels;
3 bay leaves;
200 g salt;
2 tablespoons sugar;
1 kg of lard with a layer;
4 peas of aromatic pepper;
3 cloves of garlic;
paprika, mixture of peppers - to taste.

Manufacturing

Pour water into a saucepan, add washed onion peels, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put lard in it and cover with a plate so that it sinks into the water.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cool space for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and pepper mixture. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. Ideally, this lard is mixed with black bread and mustard.