Soy tofa. Tofu cheese

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

Smell the lard. The smell of fresh product is subtle, sweetish and milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

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, rinse it with running water, dry it well with a towel and begin the cooking 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 in three main ways:

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

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

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly 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 red and black.

And cut the garlic into slices 1-2 mm thick 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 further storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

mag.relax.ua

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

Preparation

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

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire 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 stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use ground red 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.

toptuha.com

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 allspice;
3 cloves of garlic;
paprika, mixture of peppers - to taste.

Preparation

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

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 cold place for 12 hours.

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

Before serving, keep the lard for room temperature 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

Continuing to fill the “Recipes” section, I decided to write an article on how to deliciously salt lard at home. In it I will give 5 step-by-step recipes for preparing the treat and consider the benefits and harms of salted lard.

To prepare delicious lard you need high-quality raw materials. IN different countries lard has a specific taste. This is due to the diet of animals. In Ukraine, pigs are fed grain, and Belarusians use potatoes for this purpose.

Soft lard is suitable for salting and it is easy to identify it when purchasing by piercing it with a knife or toothpick. In this case, the tool should not encounter strong resistance.

Useful tips

Look at the stamp - a sign of quality. Don't buy the product without it.
Good lard has a soft thin skin (the thicker, the tougher the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
Lard easily absorbs the smell of nearby foods. If upon arrival home you find that it has been soaked, for example, in fish, soak it in water with the addition of garlic.
I recommend using coarse salt for grating. It will add a salty taste and remove excess moisture.
To speed up salting, cut the lard into pieces. If necessary, make a puncture or cut in each piece. Don't skimp on the salt. The raw material will absorb as much as it needs, and it is impossible to over-salt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they didn’t have to sort through it. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when our mothers delighted us with salted lard, jacket potatoes and pickled cucumbers.

Salting lard in brine - a classic recipe

Ingredients

Servings: 20

salo 1 kg
coarse salt 6 tbsp. l.
garlic 1 piece
bay leaf 6 sheets
black peppercorns 6 grains
allspice peas 6 grains
water 1 l

Per serving

Calories: 797 kcal

Proteins: 2.4 g

Fats: 89 g

Carbohydrates: 0 g

2 hours 30 min. Video recipe Print

Soak lard in cold water for several hours. While soaking, make the brine. Add salt, bay and pepper to the water. Boil the liquid and cool until warm.

Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.

Cut the garlic cloves into slices and place between pieces of lard. Fill everything with brine, and put pressure on top so that it does not float. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.

Remove the product from the brine, wait until it drains, put it in bags and put it in freezer for four hours. During this time, it will set and will be easy to cut even with thin slices.

To make the finished delicacy more refined and tasty, add some vegetables or spices. Any store sells a special seasoning for pickling. If you can’t find one, add a little cumin, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salting lard with garlic is very tasty!

Lard is usually associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. Sometimes you come home from work, want to eat, but the pots are empty. You open the refrigerator and see aromatic and tasty lard. With bread and onions it easily drives away even severe hunger and replaces full lunch.

Ingredients:

Lard – 1 kg.
Coarse table salt – 6 tbsp. spoons
Garlic – 1 head.
Laurel – 6 leaves.
Black pepper – 6 peas.
Cumin – 1 tbsp. spoon.

Preparation:

Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned method. Place the ingredients in a cloth, twist and crush with a hammer. Just don't overdo it with pepper. Salt the resulting mixture.
Spread the mixture onto each piece of lard one by one. Don't skimp on the salt. Lard differs from meat in that it takes as much salt as needed, and the excess is left aside.
Leave the workpiece for a day in a cool place.
Use garlic. One head is enough. Peel the slices and chop them using a garlic chopper. Process all the pieces with the resulting garlic mass and place tightly in a sealable container.
Keep everything in the refrigerator for three days, and then put it in bags and put it in the freezer for storage.

Many people cook barbecue while relaxing in nature. Without this dish, a trip to the river or into the forest cannot be considered complete. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If you roast it over coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion skins

The lard that I cook according to this recipe is reminiscent of smoked bacon. Cut into thin slices, the delicacy looks good on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this lard is prepared independently, they don’t believe it. To convince them, I’m sharing my secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peels, it will acquire a ruddy hue and a delicate aroma, and the taste characteristics will rise to the skies.

Ingredients:

Lard with a layer – 1 kg.
Salt – 200 g.
Onion peel - 2 handfuls.
Sugar – 2 tbsp. spoons.
Laurel – 3 pcs.
Allspice – 4 peas.
Garlic – 3 cloves.
Pepper mixture.
Paprika.

Preparation:

Pour a liter of water into a spacious saucepan, add washed onion peels, bay leaves, salt and sugar. Bring the resulting mixture to a boil, add pieces of lard into it and cover with a plate so that the product “drowns” in the liquid.
After boiling again, simmer for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, place it in a cool place for 12 hours.
Remove the lard from the brine, wait until the liquid has drained and rub with a mixture of chopped garlic, paprika and a mixture of peppers. All that remains is to wrap it in film and put it in the freezer, do not keep it in room conditions.

Before serving, remove the lard from the freezer, wait 5 minutes and cut into thin slices using sharp knife. The delicacy goes best with black bread and homemade mustard.

How to properly salt lard in a jar at home

Ingredients:

Lard - the volume of a 3-liter jar.
Salt – 300 grams.
Black pepper – 2 tbsp. spoons.
Laurel – 3 leaves.

Preparation:

First of all, sterilize a three-liter jar and prepare a tight plastic lid. Cut the lard into medium-sized pieces. I cut into pieces 10 by 7 cm.
Mix 300 grams of salt with black pepper. I advise you not to use store-bought pepper, but ground it just before salting; it has a more pronounced aroma.
Rub each piece thoroughly with the resulting mass. Then place tightly in a jar, filling the voids with seasoned salt. When the lard reaches the neck of the glass container, add a layer of salt on top and close the container tightly.
If you intend to use the product immediately, keep it in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, since under the influence of oxygen it will turn yellow and lose its taste.

Salted lard prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting lard in Ukrainian, and it is difficult to say which one is the best, because it is the culinary symbol of Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

Lard – 1 kg.
Salt – 200 grams.
Garlic – 5 cloves.
Carrots – 1 large.
Ground pepper – 1 tbsp. spoon.
Coriander – 1 tbsp. spoon.
Paprika – 1 tbsp. spoon.

Preparation:

First of all, prepare the lard. Using a sharp knife, scrape the skin and remove debris from the surface. I don't recommend washing it. Then stuff each piece with garlic and carrots.
In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the container in which you plan to salt. The main thing is that the container does not oxidize. Rub each piece with the same mixture.
Place the prepared lard in a bowl, skin side down, on a bed of spiced salt. Place a quarter next to each piece. bay leaf and a clove of garlic.
Cover the container with a lid and leave for 2-3 hours at room temperature.
Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help you verify readiness.

For long-term storage at home, Ukrainian-style lard is wrapped in parchment paper or keep it in a container that has been salted. Remember, you shouldn’t delay eating the delicacy; after a month, the taste will change. Lard goes well with any dish, be it soup, borscht or pasta.

The benefits and harms of lard

It's no secret that the human body cannot function normally without fat. But their high calorie content often leads to obesity. To figure out whether salted lard is harmful or beneficial, we will consider these qualities separately.

Useful properties

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in a person’s diet is detrimental to health.

Fats promote the production of hormones and ensure the retention of fat-soluble substances. Lard is a source of fatty acids, including arachidonic acid, a substance that has positive influence on the functioning of organs and blood parameters. The composition contains another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of blood vessels.

Harm and contraindications

Opponents of lard believe that it leads to obesity. This is true, but if used in large quantities combined with bread and potatoes. It is recommended to eat no more than 10 grams per day, and the weekly norm is 100 grams. Salted lard is harmful when consumed during exacerbation of diseases digestive system. Eating cautiously is also recommended during remission.

Since ancient times, lard was the food of the poor, since its price was much lower than for good cuts of pork. But it was precisely this that gave the peasants energy and strength for hard work. Lard is a valuable product, rich in fatty acids important for the functioning of the body. In addition, it contains substances that remove toxins. The recommended intake of lard for a person not engaged in physical labor is 10-30 grams, but athletes, tourists, and people whose work involves large amounts of strength can eat more than 30 grams per day. Besides the fact that lard is tasty and useful product, it has the ability to be stored for a long time, almost not freeze in the cold and satisfies hunger well. Lard is consumed salted, smoked, fresh, boiled or fried. Any of these methods is tasty and healthy. Here you will find out best recipes cooking lard at home that will delight you and your family, and the step-by-step photos accompanying the cooking instructions make them very necessary in any cookbook.

If you urgently need to prepare salted lard, then you will probably need this homemade, quick recipe pickling. Using this method of salting you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and affordable recipe, you will have a new delicious product on the table every time.

How to quickly salt lard at home.

We do everything very simply. We start with the fact that fresh lard needs to be cut in width into pieces that will be convenient to put on your future sandwich.

Then we fill a glass container with lard, sprinkling it with plenty of salt, spices and finely chopped garlic.

That's all the work, after another hour the quick lard is completely ready for use. This is such a simple and very quick salting.

Slice the bread and place a slice of delicious, freshly salted lard on top. Bon appetit.

Look alternative option quick salting in the video:

Few housewives know how to properly and tasty salt lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very beneficial for the human body. Although previously this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most beneficial, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And cook it deliciously at home with or without spices, so that it melts in your mouth. You will learn that salting lard at home is not difficult.

With our recipes you can prepare a traditional Ukrainian dish quickly and tasty. To begin with, you should keep in mind that homemade salted lard has different tastes. And they depend on a huge number of factors:

Selecting a salting option;
selection of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, several useful tips.

1. Optimal size a piece of lard for salting from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.

2. Pay attention to the color of the lard intended for salting. The product should be white or light pink. Yellow indicates that the product is stale or was stored under improper conditions.

3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, the product good quality.

4. Smell: cut a piece. The fresh product has no specific odor either outside or inside.

How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. Not only could it be eaten with bread, but also various dishes could be prepared from it. hearty dishes. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home and, of course, it will be tastier than a store-bought product. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

pork lard 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, necessarily coarse -100 g
fresh garlic - 4-5 cloves.

How to dry-salt lard at home - step by step recipe with photo:

If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.

Separately, combine salt and pepper and mix.

Cut the lard into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long.

Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.

After a week, salted pork fat with pepper and garlic, prepared at home, is ready. A piece of black bread with salty, aromatic lard tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what you need for this.

Attention! To ensure that lard is salted well and quickly, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, cut it into several smaller pieces.

Cold salting of lard in brine in a jar

This salting option is considered classic and the salting period is 3-4 days. Salting lard in brine is considered the most in a simple way, which even a novice housewife can handle. And at the same time this is the most delicious recipe salted lard, known to our grandmothers and mothers.

fresh lard in the amount for one three-liter jar, if packed tightly in pieces;
jar (3 liters);
water – 1 liter;
garlic – 4-5 cloves;
allspice and black pepper (can be ground, or peas);
salt – 6 tablespoons;
bay leaf – 3 leaves;
a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - recipe with photos step by step:

Note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

Peel the garlic cloves and cut in half lengthwise. If you took large slices, then cut them into several longitudinal parts. Crush a little with a spoon. Add garlic to the cooled brine and stir.

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

Pour the lard into the jar with completely cooled brine along with the herbs, spices and bay leaves that have settled to the bottom.
Shake the jar and leave it in the room without closing the lid for 2 hours.

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, the correspondingly saltier it will be.

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in this form in the refrigerator.

If you don’t like to eat wet lard just removed from the brine, you can do the following:

Take it out of the jar and place it on paper towel;
After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out incredibly aromatic, tasty and strong in consistency. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 bay leaves;
9 black peppercorns;
4-6 peas of allspice;
onion peel (50 grams is enough).

Step-by-step recipe for salted lard in onion skins:

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husks. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! To salt aromatic lard using a hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

Note! The lard will float in the water; to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the pan on the stove begins to boil, wait 10 minutes and reduce the heat to low. Leave in the hot brine for another 15-20 minutes, then remove from the stove and leave to brew in any cool place for a day.

After the specified time, lard in onion brine prepared at home will be ready. The product remains to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For pickling, you need to prepare the following products:

0.5 kilograms of fresh lard;
any spices to your taste (you can buy seasoning “For salting lard” or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water – 1.2 liters;
salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

Attention! If you use purchased ground spices for pickling, they will be added to the dish last. After filling with brine.

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

Cut the lard into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine and cover with a lid. The lard in the brine should be completely covered.

Place the container in the refrigerator or on the balcony if pickling is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

Note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any cereals and even with dark chocolate.