How to pick up fresh pork bun quickly and tasty at home: the best recipes. Lard in brine, onion husk, in a jar, tuluzka, boiled, marinade, with garlic, pepper, spices, for smoking: the most delicious recipe and a method of salting

The article will tell you in detail about how to marin the lard correctly, so that it turns out tasty and fragrant.

Content

For hundreds and thousands of years, people have been preparing lard: they salt, cook, bake, smoke, pickle, close in jars and prepare various dishes with fat. Salo is not only tasty, but also very useful due to the fact that it contains many nutrients. Tips from this article, which collected the most delicious recipes for salting and pickling, will help maintain the nutritional value of fat and save it.

Salo in brine: the most delicious recipe

Salt fat is a classic recipe for the preparation of this product with savings of all its nutritional value and the ability to be stored for a long time. You can change the recipe in your own way by adding a number of other spices or spices to it, or exclude some.

You will need:

A piece of fresh fat -approximately in 0.5-0.6 kg. (With a slot Il without - to your choice).
The salt is large(preferably sea)-5-7 tbsp. (Do not use Extra Salt, it is not suitable for this recipe).
Bay leaf dried -5-6 pcs. (small size).
Dill, seeds -1 tsp (can be excluded or replaced).
A mixture of peppers -quantity to taste and depending on severity.
Pepper peas and fragrant -a small handful of grains
Garlic -1 small head
Cleaned cold water -1 liter (approximately).

Cooking:

After buying, the fat should be thoroughly washed and scattered from his skins, if this was not done in advance.
You can buy both fresh and frozen fat, thawing it in advance.
Cut the lard into pieces, so it will be more convenient to put in the brine and it can soak in it. Do not flash too fat.
Garlic is cleaned and its small pieces should be stuffed with each piece, putting the pulp of garlic as deeply as possible. Leave a couple of cloves untouched.
Gently put the lard in a saucepan or in a deep bowl
Sprinkle the fat with salt, spices and pour water. Let him stand for 20-30 minutes and only then put on the fire.
The water in the saucepan should be brought to a boil and hold cooking for 2-3 minutes, no more.
Grind the remaining garlic and just add it to the water.
Keep the fat in the brine until it cools it, after which the fat should be placed under oppression.
In this state, the fat should stand for 3-5 days and all this time it should not be “disturbed”.
After that, drain the brine and dry the lard. You can store it in the refrigerator or in the freezer.

Lard in onion husk: the most delicious recipe

Onion husk is very often used for salting and cooking fat. In addition to the fact that she gives Sala pleasant spicy taste sensations, she allows him to find a beautiful golden hue, thanks to her pigment. Such fat will definitely look appetizing and tasty.

You will need:

A piece of fresh fat -until 800 g. (preferably not ice cream, the taste of the finished dish depends on it).
Pure water for the marinade -1 liter
Onion husk -with 5-6 bulbs (you can and more)
Barly sea salt (preferably) -5-6 tbsp. (Salt "Extra" should not be used).
Sugar -1-2 tbsp. (according to preference, it can be excluded)
Bay leaf -a few pcs. small size
Fragrant pepper -several grains
Carawaysmall handful
Garlic -1 small head
A mixture of peppers -a little, depending on the severity of the spice.

Cooking:

Buy only fresh fat with a good butter of 0.5-1 cm.
Before preparing the fat, weld the onion marinade from the washed running water of the husk. Squeeze, fold on the bottom, put the bay leaf and pour water.
Add sugar and salt to the pan, other spices from the recipe or to taste. Bring to a boil.
Cut the lard into two pouring three parts. Cook it for several minutes until the husk gives the pigment. Dip in a boiling marinade.
Cook the fat in the marinade for approximately 20 minutes (plus or minus 5 minutes, depending on the fire).
You should not take the fat, you need to wait for the cooing of the marinade and hold the lard a little more (up to 10 hours).
Dry the finished lard, grate with chopped garlic with salt, a mixture of peppers and cable. Wrap in parchment or foil, leaving it to be saturated with spices until 4 hours, only then remove it for storage in the refrigerator.

Bank lard: the most delicious recipe

The lard, salted in the bank, is characterized by a long shelf life and excellent taste. Such fat can be your crown dish and the best snack on the festive table.

You will need:

A piece of fresh fat -up to 1 kg. (preferably with a meat slot).
Large sea salt -250-300 g. (Do not use Extra salt).
A mixture of peppers -1 tbsp. (not acute)
Bay leaf -a few pcs. small size

Cooking:

Prepare dishes for suction, for 1 kg. The product will require a glass jar with a volume of 3 liters.
The bank should be thoroughly washed in advance with hot water and soda - this is a kind of sterilization.
The fat should be washed with running water, cutting any “disadvantages” of the skin, for example, bristles or dirt.
The fat should be cut into small pieces, in size, a slightly more matchbox.
A dry bay leaves should be chopped with a stupa or in any other way into the crumb, mix with salt and a mixture of peppers.
Each piece of fat should be rubbed with a fragrant mixture of salt, if you have remains - pour them to the bottom of the jar and carefully put the lard in it.
By filling the jar with lard, sprinkle the contents with an additional portion of salt and roll up the jar in the usual way (this will extend the shelf life of the fat).

How to salt burgered lard: recipe

You can preserve the bank not only raw, but also boiled lard, which has softness and tenderness. Such fat will become a delicious treat and your crown recipe. You can salt in the bank, baked in brine or marinade with onion husk.

You will need:

Salo -a large piece of 1 kg (or a little more, when cooking, fat decreases in volumes).
Salt -several tbsp. (for cooking and adding to the bank)
A mixture of peppers -1 tbsp. (not acute)
Paprika ground -1 tbsp. (not acute, red)
Garlic -1 head (medium size)

Cooking:

Back the fat with a cut garlic, deepening it with your fingers as possible inward as possible.
Salt the water by eye (1-3 tbsp) and put the lard. It will take 20-30 minutes for cooking (on moderate fire).
After cooking, you should not remove the lard, leave it until completely cool, then dry it.
Grate pieces of chopped boiled fat with a mixture of salt with pepper, paprika and crushed garlic.
Fold the fat neatly in the jar and fill it with salt, roll up in the usual way.

How to delight the lard in a bonfire?

Tuzluk is a saline solution that serves as a marinade for fat. You can mix in the marinade not only salt, but also spices to taste.

You will need:

Lard with a meat outlet -approximately 800 g - 1 kg.(It is best to use fresh).
Salt -several tbsp. (try brine to taste)
Ground pepper -1 tbsp. (can be replaced with a mixture of peppers)
Garlic head -1 PC. (average)
Pure water for brine -1 liter (approximately)
Bay leaf -a few pcs, not large

Cooking:

Prepare a steep brine, boiling water and dissolving in it 3-4 tbsp. Salt (more or less, depends on the fat: the more meat in it, the less salt is required).
Grate the lard with salt and pepper, stuff it with garlic and put it carefully in the jar, laying bay leaves between the pieces.
Pour the lard with a hot brine and wait for the cooling of the banks, only then roll up.

How to eat fat in the marinade delicious?

You will come in handy:

Pure water -as much as you have meat
Bay leaf -a few pcs. (small)
Garlic -several Zabkov
The mixture of peppers is not acute -1 tbsp. (red, black, white, paprika).
Onion -1 PC. (large head)
Salt large -5-6 tbsp. tablespoons with a slide

Cooking:

Boil water and dissolve salt in it, as well as put bay leaf and spices that you can choose to taste.
The fat should be washed and cut not in small pieces, rub them with a small amount of salt, pepper and crushed garlic.
Fold the lard in dishes, for example, a pan and pour with a brine, place for 3-4 days under oppression.

How to salt the lard in marinade, brine?

How to delve the lard with garlic deliciously?

Garlic is an ideal addition to any fat: pickled, salty, boiled, smoked or damp. Garlic not only complements the taste of this product, but also facilitates its digestion. The aroma of garlic soaks fat, complementing its fat content.

You will need:

A piece of fresh fat -any size (up to 1 kg).
Garlic -1-2 heads (depending on the size of a piece of fat)
A mixture of peppers -0.5-1 tsp (depending on whether you have a mixture or not).
Salt -several tbsp. (Focus on your preferences).
Caraway0.5 tsp. (can be excluded or replaced, for example, with cloves).

Cooking:

Boil the water, dissolving in it several tbsp. Salt, send lard in boiling water, chopped in pieces.
Wait for the next boiling and cook the lard for exactly 5 minutes, then take it out and dry it.
The brine should be cooled
While the brine cools down, rub the lard and cash it garlic with carawayess, at the end, rub the fat with a mixture of peppers.
Let lard stand in room temperature for 1-2 hours, wrap it in foil.
After cooling the brine, the solo is poured into the saucepan and is put under oppression for 2-3 days.

How to delight with pepper tasty?

Pepper will give fat pleasant sharpness and emphasize its fat taste. Depending on your preferences, you can choose a mixture of burning peppers or a fragrant spice from neutral peppers.

You will need a spicy brine:

The mixture of peppers is not acute -1-2 tbsp.
Chili ground -0.5 tsp. (You can exclude or add less).
Paprika -1 tsp (you can less)
Garlic -1 head (middle)
Salt -several tbsp.

Cooking:

Prepare the fat for salting in advance, rinse it with running water and dry it. You can also use boiled lard dried after cooking.
Make many holes in the fat that fill with chopped garlic. Grind the rest of the garlic.
Mix salt, garlic and pepper (all types). Grate fat abundantly from all sides and wrap it with parchment (or foil).
The fat should be left at room temperature for several hours so that it is saturated with taste and aroma.
After that, make a simple brine of water with salt (you can add bay leaf as desired).
Pour the lard them and leave them under the oppression for 3 days (this method is not suitable for boiled fat, only for raw).

How to delight the fat with spices delicious?

Spices will allow lard to reveal their pleasant taste and gain an unusual aroma. You can add any spices that you only like to the brine.

Spicy brine for raw or boiled fat:

Water -1 liter (approximately 1 kg. Sala)
Bay leaf -3-4 pcs. (small leaves)
Garlic -several Zabkov (according to their preferences)
Caraway0.5-1 tsp (to your liking)
Rosemary -1-2 branches (can be replaced with dry)
Salt -several tbsp. (it is desirable to use large marine)
A mixture of Italian herbs -1-2 tbsp.

Cooking:

Boil water and dissolve the salt in it
Add all spices and a couple of sprigs of rosemary to boiling water
Leave the brine to cool
Back the fat with garlic inside and grate on top with salt.
Pour chopped lard with a cold brine and put it under oppression for several days.

How to eat tasty salting for smoking?

Many people love smoked lard, but not everyone knows that the secret of its tasty cooking is a good preliminary marinade.

You will need:

Wash with running water 1 kg. Fat with a thick slot of meat.
Cut the lard into several large pieces
In warm water, dissolve several tbsp. Salt
Put the meat in a saucepan, pre -grate it with a small amount of salt, pepper, stuff it with garlic.
Between the pieces of meat, put bay leaves, pour the lard with a warm brine and pickle 3-4 hours.
After pickling, dry and send to the smokehouse.

How to eat fat in a package delicious?

Salo in the package is a delicious and simple way to pickle fat. You can independently regulate the number of spices for such pickling. For such suction, you can use both raw and boiled meat.

How to make a suction correctly:

Raw fat should be washed in advance and cut into large pieces, or boil in advance.
Back the fat garlic, chop part of the garlic in a bowl.
Grate the fat with salt and pepper
In a bowl with crushed garlic, add several tbsp. water, salt, spices.
Place the fat in the bag, send the garlic mixture to the fat, tie the bag.
Keep the bag in the refrigerator for 2-3 days, take it every day and mix the contents thoroughly, just dangling the bag in your hands.

How to delight the lard with a dry way?

The salus of the fat in a dry way is very simple. It can be considered classic.

To do this, you should:

Rinse in advance a piece of fat with running water and remove all “suspicious” pieces: weathered lard, dirty or bristles.
Dry the lard
Pour a layer of salt into the pan on the bottom, put the lard on top.
Sprinkle lard with a lot of salt so that it is literally covered with her.
In this state, fat should be standed for 4-5 days at room temperature.
Do not worry that it will become very salty, because Salo will take exactly as much salt as he needs.

How to delight the fat in a cold way: a simple recipe

You will need:

Prepare a piece of raw or boiled fat for salting.
Prepare the brine: Dissolve the salt in warm water and add spices, cool and let it brew.
Cut the lard in pieces and put in a pan, laying the layer of lard with a bay leaf or other spices.
Pour the lard with a cold brine and put under oppression for several days.

How to deliver a bastard with meat layers delicious?

The more meat streaks in the fat, the less salt is required for pickling. Indeed, unlike the white part, the meat absorbs salt very well. If a white lard requires 5-6 tbsp salt (according to the ratio of 1 kg), then for Pashin (fat with meat) it will be enough 2-3.

Important: you can pickle Pashin in a cold or hot way, in a bag or under a nest. Use any spices to taste and bund out the meat with a lot of garlic.

How to deliver a thin fat with a skin delicious?

Thin fat should be pickled in a brine cooked on the basis of water, spices, salt and garlic. It’s not worth filling up and rubbing with salt, because it can absorb too much. You should also not put such a piece of fat under oppression.

Do I need to wash the lard in front of the salting?

If you buy fresh fat, it should be thoroughly washed with running water before pickling or sucking. Frozen fat should first be left at room temperature, and then engage in cleansing them (cutting dirt or bristles). Pure fat is well marked and stored for a long time.

How much to cook in onion husk?

Cooking in onion husks allows the fat to find not only a spicy taste, but also a beautiful copper shade. Depending on how much you want to promote the meat and what part you have, cooking is from 20 to 40 minutes.

How many days to salt the lard in a dry way, in brine, onion husk?

It is necessary to pickle lard in spices and husk in a dry way for 3-5 days. The first day should be marinated at room temperature and only then put in the refrigerator. The longer the fat will be pickled - it will be more saturated with its taste and the pulp is softer.