Pork fat

Category: Meat dishes
Pork fat

Ingredients

Fat 1 kg
Pepper (peas) 10 pieces.
Coriander (peas) 10 pieces.
Bay leaf 5 pieces.
Garlic 1-2 heads

Cooking method

  • Cut lard into long sticks and stuff with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
  • Put the pieces in a gosper and close the lid tightly. Bake for about 1 hour.
  • Serve cold.
  • I don't have a goose maker ... That is, it is, just after the renovation, I can't find it. The renovation was three years ago. I just put it on a baking sheet and put it in the oven. She scented for 40 minutes, and then turned it over (turned it over with ice tongs). If the bacon was without streaks of meat, I don't know how it would work, but it happened

Note

In connection with the payment of a part of my salary with pork (including lard), I have been doing it in Stakhanov style for the last couple of months. And now I will tell you here. In your own words.

First, I'll start with the fact that there are two types of lard: with meat veins and without. I prefer to take with meat streaks. I won't write everything right away, I'll start in parts.

The best option I got is this one.

And for the first time I made lard according to the recipe which I will drag here until sleeps.

Quote: Stеrn

I read this recipe a hundred years ago in the "Rabotnitsa" magazine and since then I often cook lard with layers of meat just like that.

Lard in onion skins.

We fill the fat with plenty of coarse salt, put the load on top and keep it at room temperature for a day. Then add peppercorns, bay leaves, a lot of onion husks to the pan, pour cold water and cook for an hour and a half (until it becomes soft). The fat should cool completely in the same solution. We take out the bacon, stuff it with garlic, wrap it in a film and on the top shelf of the refrigerator until morning.
The fat turns out to be very beautiful, the skin is soft and tasty. It seems to me that the husk and a kind of light taste gives.
One of our favorite dinners is a vinaigrette and a lard sandwich on black bread.

Pork fat

Photo by natamylove

Hairpin
I also did

Lard in the marinade.

It is believed to have a shelf life of at least a year.

1. Place the pieces in a prepared dish and fill with cooled brine (for 5 liters of water - 1 kilogram of salt).
2. After three days, drain the brine, take out all the pieces of bacon and fold them again, pouring fresh brine.
3. Do the same on the sixth day.
4. On the ninth day, sprinkle each piece with salt, wrap it in a cloth and put in a plastic bag, then put it in the refrigerator.


The taste is also very interesting. I did not wrap it in fabric, but wrapped it in paper ...
valj
Quote: Hairpin

And for the first time I made lard according to the recipe which I will drag here until sleeps.
Hello girls !! This is my first time on the forum and I also want to add a recipe for my lard. Rub the raw bacon with salt and pepper and steam until soft. Then we wrap it in foil and in the refrigerator. The lard turns out to be tender and tasty. Our family is going with a bang.
Try to steam yummy !!! I put bacon in the drushlag, covered it with a bowl on top, put the drushlag over a pot of water, it turns out that it is cooked over steam. I advise !!!
Stern
I'm sure steamed bacon will be delicious. My grandmother sometimes cooked handwriting in water, and then stuffed it with garlic and in the refrigerator. It was delicious.
So it should be even better for a couple!
Luysia
Quote: Stеrn

I'm sure steamed bacon will be delicious. My grandmother sometimes cooked handwriting in water, and then stuffed it with garlic and in the refrigerator. It was delicious.
So it should be even better for a couple!

Girls, can I have my own 5 kopecks ....?

After cooking, sprinkle lard with garlic immediately while it is hot... Then
leave to cool in a bowl under the lid, well, then in the refrigerator or in the same bowl, or in foil, in short, it doesn't matter anymore.

If you stuff the bacon with garlic cubes when it is just cooked and does not have time to cool, then the garlic does not remain raw and crunchy (like bacon separately, and garlic separately), but somehow the garlic "makes friends" with bacon.

And then the bacon is aromatic and the garlic does not crunch and does not fall out of the pieces of bacon.

I already wrote about this in some Temko, do not throw slippers at me for repeating! This is a really important point.
Hairpin
Walge!
I have an airfryer. On the mezzanine.
About him here:
Airfryer theme

Louise, and I force myself to thermal procedures. I have a bad idea of ​​operations with hot fat. It's hot. I always leave it to cool down until the next day.
Luysia
Quote: Hairpin


Louise, and I force myself to thermal procedures. I have a bad idea of ​​operations with hot fat. It's hot. I always leave it to cool down until the next day.

Everything is elementary Watson!

Put a piece of bacon in a bowl (or on a plank), the garlic is already prepared (peeled and cut into cubes). We make an incision with a knife and without removing the knife insert a block of garlic. And so many, many times.

Then we turn over a piece of bacon using two forks, for example. And on the other hand, we force it in the same way. Absolutely not scary or traumatic.

Hairpin, try to cook some of the lard from your reserves like this!

Quote: Hairpin


Louise, and I force myself to thermal procedures.

I stuff raw bacon "to thermal" procedures if I want to bake it in the oven in foil ... This is a completely different story ...

Caprice
Can I stick my penny in too? I remember that once bacon was passed through a meat grinder with garlic, dill and salt. And then they spread it on black bread and ... enjoyed
Luysia
Yeah, remember!

I just forgot, so recently my brother's wife gave me a treat, it seemed so tasty to me, I remembered that I had done it myself before. I repeated, my men quickly dealt with him!
diana247
Good mood to you all!!!
I want to share the recipe for FAT ON BOUTIQUES !!!
Everything is very simple, we take the lard, we scroll everything through a meat grinder along with garlic, garlic to taste as much as anyone likes. Then we add salt, ground black pepper, I put the salt to taste, so as not to oversalt.
We put it in a container and put it in the refrigerator. You can eat after 2 hours. In our family, it leaves very quickly. As it turns out very tender.
Gaby
The previous recipe, twisted lard with garlic, is popularly known for its action - it increases red blood cells in the blood. So that it is not only tasty, but also healthy.
lisss74
How many interesting recipes! Our family loves bacon :) We cook like this:
based on 1 kg of fat:
1 liter of water + 1 glass of salt + onion peel (so that the brine turns out to be dark) - bring to a boil, put pieces of bacon in the brine (preferably with a meat layer).
Boil - we detect 7 minutes.
Then remove from heat, close the lid and leave at room temperature for exactly 1 day.
The next day we prepare a mixture: press the garlic through a garlic press + red ground pepper.
We take out the bacon from the brine, lightly wash it with water and rub it, coat it with the prepared mixture. We put it in a bowl, close it with a lid - and leave it at room temperature for 2-3 days. It turns out very tasty) tender bacon (but the main thing is not to digest it - it will turn out too tender))), spicy (it is better to wash off the mixture of garlic and pepper from it before use), it looks like smoked!
aly8755
My recipe is very simple. (When friends eat lard, they say invite to lard)
Garlic 3-5 slices, finely chopped
any spices for meat 2-4 tbsp. spoons (these are with redness)
salt 4-5 tbsp. spoons
bay leaf 6pcs.
black pepper hammer. 1h l.
Put all the ingredients in a container, mix, put the bacon, rub the container well, and refrigerate for 3 days. During these 3 days, sometimes you need to take a container. (At least once a day) After three days the fat is ready !!!!!
Summer resident
Well, my version in the general piggy bank.
Boil lard with interlayers (podcherevina) for 40-60 minutes in water with the addition of salt, bay leaf 3 pcs. 5 pcs of allspice and black peppercorns, cloves bud. Cool and rub with a mixture of minced garlic, salt, ground black and red pepper.Wrap in plastic or foil and let sit in the refrigerator for at least a day. They start tasting me in 2-3 hours, if you can't hide behind pans
artisan
And this is my option. If suddenly a lot of fat falls off, then we save it like this:

Salted lard (meat)

Option 1:

Brine:
Boil 1 liter of water, add 1 glass of salt. Cool down.

Cut the bacon into pieces. Place in dry and clean jars, fill with brine and roll up the lids.

If you prepare meat, then do everything the same way, only the cans still need to be sterilized for 15 minutes.

Option 2:

Brine:
3 liters of water, 1 kg of salt, bay leaves, black peppercorns and allspice. Boil, cool.

Pour lard with brine and roll up the jars.

Usually stored in a cellar.
nadlen
And one more option for a piggy bank. Differs ... in ease and speed of preparation:
As usual, brine: 1 liter of water - 1 glass of salt
I cut the bacon into pieces that will be convenient to store, and then cut.
Pour lard with boiling brine, put under a small press and leave for a day. In a day, get it out, dry it, roll it in your favorite spices and .... BOND APPETITE!
Hairpin
Lard in Zabaikalsky
recipe taken from Good Kitchen Site by Ravchyk

I want to share a recipe for making bacon, I planted this recipe while living in Transbaikalia, since every day I hear that half of Ukraine or all of it was sent there, so if it coincides with some Ukrainian recipe, I'm not to blame.
We go to the bazaar and buy lard with meat layers, dill seeds and garlic, I hope you have salt at home.
Our lard mode into strips 4-5 cm wide, the height and length is determined by the piece of lard we bought. Then we make an incision so that we get cubes, but at the same time do not cut the skin of the bacon, roughly speaking, do not cut a centimeter to the skin. As a rule, there are three or four cubes in a strip of bacon. Salt as much as you can, sprinkle it with dill seeds, and put garlic in chopped round pieces, do not forget to add salt and sprinkle with dill seeds and garlic in the cuts, wrap everything in paper, preferably food, in a bowl and put it somewhere in the kitchen for a day. Then we move our lard into the freezer of the refrigerator, it freezes, you can eat.


Pork fat Pork fat

Only I sprinkled a little dill ...

Suggest your own lard recipes.
natamylove
Prepared lard according to the recipe Summer Residents
Pork fat
Belko
I bought 1 kg of lard on Sunday and decided, because I can't choose one recipe, I divided it into 2 parts and cooked it according to 2 recipes. One recipe lisss74 and recipe Stern, and both I really liked both my husband and me.
lisss74 and Stern thanks for the recipes, delicious!
ronny
People tell me what recipes are suitable for long-term storage of lard without a refrigerator?
nut
For long-term storage, I do this: Cut the bacon into 4 / 7-10cm bars and dip each bar well in coarse salt on all sides and put it in a 3-liter jar in layers, sprinkle with chopped garlic and bay leaves tightly. Roll up the jar and leave it in the kitchen. Juice will appear in the jar and then simply roll it a couple of times, i.e. put it on its side, then on the other side and so change the position of the jar for 5 days. You can store it at home and in the cellar for a very long time. I have a can for 2 years and white bacon there. Good luck
DonnaRosa
So I salt the lard.

Salted lard

You have to choose thick pink lard.
Squeeze the garlic and mix with salt.
Cut the fat to the skin by 15X15cm, but leave the skin intact.
Grate generously and well with cooked garlic salt.
Fold into em. dishes, cover and put on the balcony.
Lard will let the "water" in, but don't be afraid.
After 10 days it will be dry and ready.
Salt will take exactly as much as he needs.
Can be sent to the freezer.
LenaV07
And I was taught that you only need to buy white lard. The pink color indicates that the blood did not come out after slaughter. IMHO ...
DonnaRosa
Quote: LenaV07

And I was taught that you only need to buy white lard. The pink color indicates that the blood did not come out after slaughter. IMHO ...
Maybe white is good, the main thing is that it is thick and, like butter, not hard.
I wrote about my experience.I don't buy lard myself.
I always ask an adult lady to buy me lard for salting in the market.
Her childhood was spent in the village. She knows better than me how to choose.
I can make salt myself.
We sell smoked products everywhere. Salty is what I like.
Luysia
For those who love how DonnaRosa, just salted bacon, and he suddenly came across fresh bacon, but hardish, such a recipe:

Lard "Wet salted"

Prepare brine (for 1 liter 250 ml of water 250 g of salt). Put the bacon in a saucepan (I used a jar with a lid), just stir the salt in cold water and pour the bacon with this brine. Leave for three days, then drain the old brine and pour in a new one, exactly the same. Then, three days later, repeat the same procedure again.

And after another three days, remove the bacon from the brine, put it to freeze in the freezer and you can eat.

I have never tasted such soft bacon. It was worth the wait 9 days! And this despite the fact that the piece of bacon, although it was beautiful, was bought in a supermarket and, accordingly, the bacon was harsh.

The recipe, I don't know whose, was found long ago on the Internet.
The author claims that such lard can be stored for a very long time (a whole year) in the freezer without losing its taste.



Luysia
In the piggy bank of lard recipes from angreal magazine ( 🔗)

Lard - cooking methods

Pork lard ... Cool, tender, fragrant, homemade, with pepper and so it melts in your mouth. Salting lard - has long been considered a necessary and important matter. The phenomenon of lard has long been of interest to scientists. It would seem that lard is almost 100% fat, a huge amount of cholesterol. But there is no harm from it with moderate consumption, one benefit. The secret of the fat was in the arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is contained only in fat. Therefore, cholesterol in fat is "correct", it is not deposited on the walls of blood vessels.

Salting lard can be carried out in a very different way: "wet" method (in brine), "dry" method (just with spices), and "hot" method (first the fat is scalded in boiling water).
How to choose

You can only get a good salting of lard if you choose the right lard. Good, non-stringy lard is very easy to choose. Firstly, such lard looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin. Secondly, good bacon is easy, a sharp knife enters with almost no effort. If the knife comes in jerks, this means that there are a lot of veins in the bacon and you will not be able to salt the bacon.

So, salting bacon "dry" method:

You will need: Coarse rock salt, ground red or black pepper, allspice, bay leaf, dried fragrant herbs - marjoram, caraway seeds, cardamom, etc. garlic.

Salting lard is made using this dry mixture: for 1 kilogram of lard, take 4 tablespoons of coarse salt, add half a spoonful of red ground pepper or a tablespoon of ground black pepper. Aromatic herbs are added to the salt. Salting lard is an individual matter, so everyone can choose herbs at their own discretion.

If the bacon is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, you can just take it in one piece. You will succeed in salting lard if the thickness of the layers is at least 4-5 centimeters. If you like garlic-flavored bacon, sprinkle each layer of bacon with slices of garlic. But salting lard with garlic has one drawback - such lard is stored somewhat less than lard without additives, keep this in mind!

Part of the salting mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of crumbled bay leaves are added. They put one layer of bacon there, sprinkle it with a mixture of pepper and bay leaf, then lay the next layer, and so on.

If you salt thin lard, then put the first layer with the skin down, and the second - with the skin up, the third - again with the skin down, etc. That is, salting the lard is done like this: lard to bacon, skin to the skin. On the first day, salting of fat is carried out at room temperature. And the next 3-5 days - in the cool, but not in the cold.After that, the salting of lard is completed, it can already be eaten. Store such lard by wrapping it in edible parchment paper in the refrigerator.



Salting lard "hot"

For hot salting, take a thick, soft piece of pink and white bacon, about 3 centimeters thick. Then cut it into pieces so that they fit easily into the saucepan in which we will cook them. If the pieces are not well covered with water, then you will not succeed in even salting the bacon.

Hot salting lard will require:
1 kg of bacon, 1.5 liters of water, one glass of coarse salt, one head of garlic, 15 crushed black peppercorns, 5 bay leaves, one teaspoon of spicy adjika, liquid smoke 6 and 100 grams of onion husks.

The skin of the bacon should be scrubbed thoroughly, to whiteness, with a knife. You will succeed in hot salting only if you prepare the brine correctly: add salt, bay leaf, adjika, pepper to boiling water. As soon as the water boils again, add liquid smoke - without it, hot salting of bacon will not work.
Put pieces of bacon in the boiling brine and when the water boils again, reduce the heat and cook for about 5 minutes. Then turn off the heat, and set the pan to cool in a warm place for 12 hours.
Then take out the bacon, dry it, rub it with paprika and garlic. Now we put it in the refrigerator for a couple of hours - that's it, the salting of bacon is complete, you can start eating!

Salting bacon "wet"
Salting bacon "wet" in brine can be carried out according to various recipes. Lard cooked "wet" does not age for a long time and does not turn yellow, while maintaining excellent taste.

For example, salting bacon "wet" in "Ukrainian" brine:

Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then refrigerate to room temperature. At this time, we cut the bacon into small pieces, so that later it is convenient to take them out and put them loosely in a three-liter jar.

If you cut the bacon too coarsely, then all your salting of bacon will be overshadowed by the fact that you will have great difficulty getting it out of the can, and the bacon will simply "suffocate" there. Add 4 bay leaves, black peas, 5 cloves of garlic between the layers and pour over the brine.

Then cover the jar with a loose lid. Let it stand at room temperature for a week - that's all, the salting of bacon is complete! Usually, about two kilograms of bacon is used for a three-liter can.

Salting bacon in the "wet" way in "hot" brine.
And this recipe is the best fit for those who are not at all averse to indulging in spicy ones. Salting lard goes like this: Take 7 glasses of water and one glass of coarsely ground salt, add a handful of onion husks there, bring the mixture to a boil and cook for 5 minutes.

Then we put bacon there (the water should completely cover it) and boil it for 10-20 minutes, depending on how old the pig was. Then we leave the bacon for a day in the cooling brine. After that, rub it with red pepper and garlic and put it in the freezer. The good thing about salting lard in this way is that the resulting lard comes out spicy and goes great as a snack with alcohol!

lard in brine "brine".

1.7 glasses of water - 1 glass of table salt, boil for 10 minutes, cool to room temperature, small pieces of bacon and put loosely in a jar, add 3-5 bay leaves between layers, black peppercorns, a few cloves of garlic and pour brine on your finger above the fat layer, cover with a loose lid. Keep in the room for a week in the dark, then in the refrigerator. Do not put tightly in the jar, otherwise the fat will "suffocate". The lard prepared according to this recipe does not age, does not turn yellow and is stored for a long time, retaining excellent taste.

Spicy bacon.
4.23 pints water, 1 cup coarse salt, handful of onion husks, bring to a boil, simmer for 10 minutes. Then put the lard there (the water should cover the fat !!). Boil for 10-20 minutes (if pork is from a supermarket - 20 minutes, if young and market - 10). Leave in brine for a day. Remove from the brine, let the water drain.Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (tastier this way). Wait a week before tasting.

Express - bacon.

Lard (cut to size for a sandwich), salt, garlic and other ingredients to taste are placed in a glass jar. Pour boiling water over, close the lid and cool. In a couple of hours, you're done. Leftovers, if possible, for a week in the refrigerator. This recipe, as you know, is a last resort.

Classic bacon.

Sprinkle pieces of bacon of 300 grams with plenty of salt and leave in the cold and dark for two days. After two days, put the onion husk and bacon (do not shake off the salt from it) into boiling water. *) Add 5-6 pcs. bay leaf, peppercorns, 1 teaspoon of black pepper and 2 grams of red, salt and grated garlic (2-3 heads). Cook for 7-8 minutes from the moment of boiling. Allow to cool, peel, then into a plastic bag and into the freezer. Lard is ready in a couple of days.

Lard is easy!

The bacon is cut into fist-sized pieces, garlic at the rate of 1 clove to 1 piece of bacon and this garlic is cut into thin slices. Hops-suneli, pepper, ground dill (dry), etc., to taste. Take a large pan for lard. A little spice, pepper and garlic are poured into the bottom of the pan. Next, rub our lard with a mixture of salt and pepper with other seasonings. After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling the whole thing with spices and garlic. You don't have to save salt ... When the reserves of fat are depleted, it should be tamped a little in a bowl, covered with a lid of a smaller diameter or a plate, on top - a small spud - for example, a 3-liter jar of water), and at room temperature for 1-2 days without access to light. After that, the bacon is almost ready - it remains to take it out of the pan, shake it off, wrap it in a cotton rag and put it in the refrigerator for several days. If the guests come earlier, then, really, this is also not a problem. An hour in the freezer and that's it! That's the whole recipe!

Salted lard.

Cooking brine - 1 glass of salt per liter of boiling water, if there is enough salt - a popular sign - a raw egg does not sink. Let us cool down our brine. We add spices to your taste. We keep small pieces of bacon in brine for 2 or 3 days. Then, to increase the shelf life and, just in case, boil our blanks for 25-30 minutes, just in case. You can punch holes with a knife and insert pieces of garlic. Rub with black or red pepper, hop-suneli, etc. etc. We put our pieces in a cellophane bag. Bon Appetit !

Salt lard in a jar.

Cut the bacon into small cubes of about 4 x 4 cm with the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of bacon on all sides in grated garlic. Then, rub with salt of the 6th grinding, put very tightly in a clean dry jar and put in the refrigerator. Ready in a week.

Lard marinated for long-term storage.

Prepared lard, that is, cut into large pieces, scalded and with removed windings (just scrape with a knife if you have market lard), put in a prepared vessel and pour in strong (at the rate of one kilogram of salt per five liters of water), already cooled down after boiling brine. After three days, we change the brine. And we lovingly shift the pieces of bacon. On the sixth day, we change the brine again, shift the bacon again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap it in a linen cloth, put it in a plastic bag and send it to the refrigerator. Note that there are no spices in this recipe. Such lard retains its taste very well. There is evidence that up to a year. Personally, I have not had the opportunity to verify this. Some went for cooking, some I stuffed with garlic and carrots and sprinkled with red pepper (garlic after a while gives a rancid taste, so you need to eat quickly), I froze something in the freezer, gave something, in a word, it's time to buy bacon again! Pickled bacon is a thing!

Important.
The question of choosing fat is not the easiest one.If you find at home that bacon smells like urine, this is boar meat. The way to deal with this is simple. Soak the bacon in the garlic juice and water.

Storage periods.

Boiled bacon lasts three or four months in the refrigerator. Lard cooked in marinade can be stored for up to a year. Salted dry lard - about a month, then the taste is not the same, but you can eat and use it in cooking. Please note that the above dates are conditional. The main assistant in determining freshness is the nose.

If it is fundamentally important for you to prepare lard with a maximum shelf life, then you can go along the beaten path of pasteurization followed by rolling into a jar. A little vinegar and sugar are sometimes added to the brine. But this way of preparing lard is not for an amateur.

Ghee or lard.

Soak well washed pieces of bacon in cold water for 6 hours. Drain the water and repeat the procedure. Salt at the rate of a couple of heaped tablespoons per 1 kg of lard. Pour some water into an enamel pot with a thick bottom so that it only covers the bottom. The whole procedure takes place on the lowest heat. Put the first portion of bacon in a saucepan. We begin to stir with a long spatula. Not in a hurry, but constantly. Gradually we report the remaining fat as it melts. If the heat on the stove is too high, place a flame divider. Cook until all the fat is melted. In the meantime, we heat clean dry jars in the oven (so that they would not burst), where we will pour the fat through double gauze. We fill the jars, let the fat settle in a warm place (for example, in the same turned off oven) and drain from the sediment through fresh double gauze. We get melted lard, which we store in a cool, dry place, protecting it from light.

Gorilka on bacon.
"It is done as follows: for 1 pound of unsalted Polish lard, take 2 lots (2x12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spool of crushed pepper, 2 spool of English pepper, and half a pound garlic, 10 - 12 spools of granulated sugar, 1 spool of citric acid, a few drops of lemon oil, pass everything through a meat grinder, then place it in a spacious bottle of good white glass and pour 4 bottles of wine alcohol there. For added softness, add half a pound of honey and a quarter pound of leaf After a month, strain the resulting infusion through a thick cloth several times.After that, in a thoroughly washed bottle, mix it with six bottles of cold raw water, put on ice for three
days and then bottled. "
Salo and fishing.

What is written below rather refers simply to the advice (found on the fishing site) of the "experienced":

Pork lard is considered one of the best animal baits among the Dnieper fishermen. Fresh interior fat removed from the abdomen is used: it is securely held on the hook and is easily pierced by the sting. Hard bacon is not suitable for fishing: the fish will take it, but will not be detected. Before fishing, the bacon is cut into cubes 0.5 centimeters thick and placed in cold water, in which it hardens and whitens noticeably. You can fish with lard and donks, and float rods. Chub, carp, bream, silver bream, ide, big roach peck on it well. Although lard is used mainly in warm weather, it is possible that roach, silver bream and rudd will be taken on it in winter, if fat is planted on a jig.

Fragrant, brine salts.

Recipe from Nikitich (Odessa-mother)

Lard - as much as your heart desires.
Garlic is decent.
Salt - 1 tbsp l. per liter of brine.
Spices: (peas, white pepper, finely chopped dried sweet peppers, caraway seeds).

We buy fresh lard at the bazaar, with meat veins - or without veins (someone loves something). We clean the skin with a knife, wipe it. Cut into pieces smaller than the palm of your hand. With the edge of a knife we ​​make holes in the lard on all surfaces and put in them halves of garlic cloves without a core (!). Roll each lard in a mixture of your favorite spices and rub in, pressing down.Put salt (5-6 tablespoons) of coarse grinding, laurel leaves, favorite spices in a saucepan (6 l.) With plain water. Bring the brine to a boil. Turn off. Cool to 30-40C and very carefully pour (so as not to wash off all the spices, and so that the brine covers the lard by 2-3 cm) into a high container, where the pieces of lard are already tightly packed on the side. After the brine has cooled down at room temperature, put the lard in the refrigerator (not in the freezer!) After 6-7 days, remove it from the cold brine. We wrap each block in paper (not in a newspaper or magazine) - and in the freezer ...
PySy: Before putting the bars in the freezer, I rub them again with the above seasonings ...
Lard and soup.
Lard - 200 grams, onion, tomatoes - 2 pcs., Garlic -4 cloves, parsley, salt, black pepper, fry with flour, parsley and spices in fat. Add brown broth (see French cooking), simmer and add small croutons. You can serve it with Tyrolean tunes, because I saw this recipe performed by an Austrian friend, who assured everyone that after such a soup in the Alps, it is customary to sing before each glass.
A very old and famous recipe
Lard after boiling in onion skins looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such an easy boiling is the optimal processing for meat.
STRUCTURE:

1 ~ 1.5kg brisket or bacon, 1 small head of garlic
BRINE

1 liter of water, 0.5 cups of salt, 1 handful of onion husks (from 5 ~ 7 onions), if desired - 3 bay leaves, 15 black peppercorns
Put onion peels, salt, bay leaf, pepper in a saucepan and cover with water.
Bring to a boil, put lard so that it is covered with brine, and simmer for 10 minutes.
Remove the pan from the heat and leave the bacon in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the bacon from the brine and let it sit in a plate for ~ 15 minutes to drain the excess brine.
Squeeze the garlic through a press and smear it with lard from all sides.

Put in the refrigerator for a day. Then transfer to the freezer.
We smoke fat ourselves

Because it's very easy! I'll tell you straight on the points and you yourself will understand that there are no difficulties.
1. We buy in the market a piece of bacon with layers of meat. Ask for a brisket, it turns out tastier, let there be ribs on the brisket, it's okay, you can make awesome roast or soup from them.

2. We buy in the store "Liquid Smoke", onions, garlic (practically nothing else is needed)

3. Bring the bacon home, wash it, cut it into pieces to enter the pan.

4. Prepare the brine. For a liter of water we take 6 tablespoons of salt, a handful of onion husks or one large onion directly with scales and 6 tablespoons of "Liquid smoke"

5. Put pieces of bacon in the brine and cook for 30-40 minutes over moderate heat.

6. While the bacon is boiling, mix the red and black peppers, you can add paprika and press 2 large peeled heads of garlic there.

Take out the finished bacon from the brine, let it cool for 5 minutes and rub it with a mixture of peppers and garlic.
Qween
Quote: Luysia

Lard "Wet salted"

Prepare brine (for 1 liter 250 ml of water 250 g of salt). Put the bacon in a saucepan (I used a jar with a lid), just stir the salt in cold water and pour the bacon with this brine. Leave for three days, then drain the old brine and pour in a new one, exactly the same. Then after three days repeat the same procedure again.

Luysia, but should the lard be left in the brine in the refrigerator or can it be without it?
Luysia
Quote: Qween

Luysia, but should the lard be left in the brine in the refrigerator or can it be without it?

I kept it in the refrigerator.
Qween

I once bought lard in the market, so the butcher advised me to salt lard according to his recipe. Now I just salt it, it turns out very well and is not troublesome, and before that I tried a lot of recipes.

So it means:
Cut the bacon into rectangular pieces, and fill with a salt solution (1 hundred-gram glass of coarse salt per 1 liter of cold water).
Leave in the refrigerator for 2 days.

Then take out the lard, wipe it with a napkin, and grate it with seasonings. I mix in a bowl a bunch of dry herbs (we also have one especially for lard), black pepper, ground paprika and what else. And you need to roll fat in this mixture. All.

Tasty to roll with fresh basil, for example, and dried paprika pieces and garlic. But I store bacon in the freezer, and I don't want to freeze it all. Therefore, with fresh herbs, peppers, I do it at once.
Margit
Qween
Today my husband bought 2 kg of lard, salted according to your recipe, in two days we will roll it in seasonings, since they are all available at home. And use fresh garlic, or also dried? In how many days will the fat be finally ready?
Qween
Quote: Margit

Qween
Today my husband bought 2 kg of bacon, salted according to your recipe, in two days we will roll it in seasonings, since they are all available at home. A fresh garlic, or also dried? In how many days will the fat be finally ready?

Margit, the bacon is ready immediately after removing it from the brine. That is, rub it with spices and seasonings and eat it. Garlic can be chopped fresh, just chopped, and not squeezed through the garlic. I put dry garlic in a mixture with the rest of the seasonings. And fresh garlic is not suitable for freezing (although, this is for my taste).
The fat that you will not eat right away - put it in the freezer.
Margit
Quote: Qween

Margit, the bacon is ready immediately after removing it from the brine. That is, rub it with spices and seasonings and eat it. Garlic can be chopped fresh, just chopped, and not squeezed through the garlic. I put dry garlic in a mixture with the rest of the seasonings. And fresh garlic is not suitable for freezing (although, this is for my taste).
The fat that you will not eat right away - put it in the freezer.
Qween
Today we have already tasted lard, very tasty, moderately salty. It is interesting that with this method the skin turned out to be soft, easy to chew, which cannot be said about the lard that we buy on the market.
Thank you, Anya, for a wonderful recipe!
Mays
... "2. We buy in the store" Liquid Smoke ", onions, garlic (practically nothing else is needed)"
Dear Luysia!
Sorry to interfere a thousand times. Please DO NOT USE Liquid Smoke. Its cheapness and ease of use is not worth your family's health. This is an extremely dangerous set of chemicals.
Sorry again.
Luysia
Quote: Mays

... "2. We buy in the store" Liquid Smoke ", onions, garlic (practically nothing else is needed)"
Dear Luysia!
Sorry to interfere a thousand times. Please DO NOT USE Liquid Smoke. Its cheapness and ease of use is not worth your family's health. This is an extremely dangerous set of chemicals.
Sorry again.

Mays, thank you for taking care of our health (this is me seriously, without irony).

In this regard, I want to note:

1. You quoted a quote from my post, but this is not my recipe and I did not do it, this is
Quote: Luysia

In the piggy bank of lard recipes from angreal magazine ( 🔗)

There, in addition to this one recipe with liquid smoke, there are many others that are relatively safe.

2. On our forum, we have already conducted many discussions about the "unhelpfulness" of "liquid smoke". We have read a lot of articles about this. There is not even a certainty, which is less harmful: smoking with sawdust or using "liquid smoke".

🔗

🔗

https://Mcooker-enn.tomathouse.com/in...06078.0

The doctors of the forum also expressed their opinion. Everyone chooses for himself.

3. For myself, I decided that all smoked products, by definition, cannot be useful. But since 90% of the smoked meats sold in the store are prepared using the technology with the use of "liquid smoke" (I have repeatedly seen this information in TV programs) and this technology can easily mask the "not the first freshness" of the original products, then I am in favor of home cooking. In this case, at least I know what the raw materials were (meat, fish, lard). And I spoil my homemade products quite rarely.


Mays
Luysia, you are still offended!
Well don't hit me hard
1, I have not read your discussion about smoked meats (why read about them? Byaka, she is byaka)
2, You really have a lot of wonderful, tasty and not "relatively safe", but undoubtedly healthy lard recipes (with this I undoubtedly had to start)
3. Have you tried to take on the market? Find "your" seller, etc., all the same with "liquid smoke" the product remains raw ... well, I'm back to the old. You are a smart girl - you know everything better than me ..
4. For the thousand second time I apologize.
Luysia
Quote: Mays

Luysia, you are still offended!
Well don't hit me hard

Yes, no one was offended!

Fig with him Let's leave this liquid smoke alone, we have here on the forum a sea of ​​recipes and without it, tasty and healthy!

Mays, stay and cook with us, we are very happy for newbies!
Mays
Thank you!!!!!
IRR
it seemed interesting, but the pictures are familiar, maybe this link is already working on the site, then, uv moderators, pleated, delete

🔗 I liked that the bacon at the end is presented as a medicine.
Luysia
Something very similar.

But you don't need to remove anything, there is never too much bacon!
IRR
Quote: Luysia

Something very similar.

But you don't need to remove anything, there is never too much fat!
I am a straw! Lyud, well, I admitted it myself, I remember, one more topic on bacon - has it gone?
Luysia
Quote: IRR

Well, I remember, there was one more topic on bacon - did it go away?

IRR, yeah, that's exactly what it was, respected moderators dragged it to another place.

So that your memory is all right (for now).
Pakat
Stern
Pakatik, what are you doing to me ?!
celfh
I looked for such a recipe for HP, I did not find it.
Lard in package

Pork fat

This is very simple. Good taste of boiled pork.
Lash the brisket with garlic, salt and pepper, put in a bag and leave in the refrigerator for 3 hours or more, you can for a day. We'll see how it goes. Then tie the bacon in a couple of bags and cook at a low boil from half a day to three hours. Depends on the piece. Without removing the package, cool the bacon. Then take the bacon out of the bag, hold it in the refrigerator, so that it would take cold. And then eat
NIZA
Tanyusha, thank you very much for the recipe, as I missed it, thanks to Krosh, he knows how to poke a chulovek in time with what is needed and where necessary, I will cook, be sure and urgent !!!
Gasha
A source: 🔗

Lard in brine.

For lovers of delicious lard. I have found an excellent recipe according to which you will get a very tasty and aromatic bacon. We look and do it urgently.

Cut the bacon into 5x15 cm pieces and put them in 1.5 - 1 liter jars (like pickled cucumbers while standing!), You do not need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaf.
We cook brine.
Pour water into a saucepan and put it on gas. Dip the peeled potato into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt, a few tablespoons, in the water. Bring the water to a boil and a little, until the salt dissolves, boil over a quiet flame. Our potatoes float in the middle of the liquid (not at the bottom!). Put more salt and boil a little again. The potato rises even higher. Then we put the salt back in and boil, and put the salt in spoons until the potato is on the surface (it should be "pushed" from the salt to the surface). All this time we boil brine quietly (on the quietest light). As soon as the potato "jumped out", we throw it away and boil the brine for another minute. That's it, brine is ready. Don't even try it with the tip of your tongue! Tuzluk needs to be cooled. As soon as it has cooled down, pour it into jars with cooked bacon, wait a little and, if necessary, top up again. We close the cans with plastic lids and leave them in the apartment for a day, then the cans need to be put in the refrigerator for 10-14 days (I have for 2 weeks). I store it on the loggia (but we now have frosts below -35). Tuzluk does not freeze in jars, it becomes very thick (it pours in a jar very slowly, imposingly!). After 2 weeks our fat is ready.To say that it is delicious is to say nothing! Soft, tender and slightly moist lard. Try it, salt it in this way - you will not regret it.

==================

It seems that there was no such recipe ...

celfh
Gashunya, endless thanks! I will definitely try it, I will do it on vacation, after all, Ukrainian lard is an order of magnitude better than ours. I really love, as they write here, moistish bacon, and even if the skin on it is soft ... mmm
tana33
raise the topic))))

salted bacon, homemade, "wet" method

I got it now, but it turned pink in places

this is normal? Or else let it lie in the brine?
can I eat?
although the last question is stupid and belated ..... already sharpened kusman with black bread ..... very tasty
sort of salted fine

Salt not for the first time, but never turned pink
but fat is also very good, the pig is homemade, ate well and properly during her lifetime))))

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