For salting, it is best to take lard with large meat streaks; it is best to take undercuts. Pay attention to the lard when purchasing it - it should have a uniform color, not very stringy, the skin should be tender. If you come across lard with a hard skin, it is best to cut it off immediately before salting.
To make salted lard in homemade brine faster, cut it into small pieces - 3-5 centimeters.
If you want to smoke the lard in the future, then leave a small piece 10-15 centimeters long. I will tell you how to smoke undercherovok at home in the next recipe.
Tip: when preparing lard, do not forget to rinse it well in running water, but dry it before cooking - this way it will better absorb the brine and be juicier.
For one kilogram of lard you will need a glass of salt.
Tip: when salting lard, meat and vegetables, use only coarse sea salt.
Pour salt into a spacious bowl.
Pour hot boiled water over the salt and mix very well so that the salt dissolves as much as possible.
To ensure that the taste of salted lard in home-made brine is delicate, pour the prepared pieces with warm, prepared water.
Add 2-3 cloves of garlic, bay leaf and dried herbs to the brine. Here you can show your imagination - dill, basil, parsley, any spice to your taste.
The brine should cover the lard completely.
Stir the prepared mixture and place it in the refrigerator on the bottom shelf.
Within 5-10 minutes we have prepared wonderful lard, now all we have to do is wait until it is fully prepared.
Depending on the size and quantity of products, the time may be increased by 6-12 hours. Medium pieces of lard are salted in this way for 12 hours.
Remove the finished lard from the brine, season with spices as desired - black allspice, garlic, herbs. Cut into pieces and serve chilled.
Store lard in the refrigerator if you can resist eating it all at once. Bon appetit!
Salo- a product that has been eaten by different peoples for centuries. For the Slavs, it has always been considered a symbol of prosperity in the family, so even now there are quite a few people among us who, with its help, do not restore strength and energy in the body, and for Ukrainians it is also a kind of brand. Since childhood, I remember the feasts of our large family, during which there was always lard on the table, either salted or fried, or added to some dish as an ingredient. There is probably no product about which so many stories, anecdotes and songs have been told as about lard.
Nowadays, unlike red and black caviar or toad legs, lard is available to every connoisseur: ordinary workers in factories or banks, government officials or rural residents. Many people can afford to eat a piece of lard for lunch, regardless of their financial situation and status in society.
In addition to its taste, lard has a lot of essential healthy fatty acids, surpassing even butter. It contains monounsaturated oleic and polyunsaturated fatty acids necessary for every body. Lard is especially valued for the arachidonic acid it contains, which is responsible for cholesterol metabolism and the production of hormones.
Recipe for salting lard in brine.
My family and I love lard with a cut of meat called undercut. As for me, it is softer and tastier than solid, but this does not mean that you cannot choose some other part for preparing this recipe. When you come to the market or store, choose the one you like and feel free to buy it. The main thing is that it is not knur, which has an unpleasant odor.
Ingredients for salting lard in brine:
- Pork lard (undercuts are excellent) - 1 kg;
- Water (preferably boiled and chilled) - 1 liter;
- Rock salt - 6-7 tablespoons;
- Garlic, peeled - 5-7 cloves;
- Bay leaf - 5-6 pieces;
- Black and/or colored peppercorns - 6-8 pieces;
- Allspice - 4-5 pcs;
- If desired, at the end the lard can be spread with any seasoning.
Additional materials:
- Glass jar or other container, such as a saucepan;
- A saucepan for boiling brine;
- Paper napkins or towels;
- Foil;
- Cutting board.
We've sorted out the ingredients and additional materials, so now let's start salting lard in brine.
1. First of all, you need to pour 1 liter of water into a pan and put it on gas.
2. Now add 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the heat. Place the pan in a place to cool.
3. Now let's start cutting the lard. I had one piece of lard, which I cut into 3 pieces, the length of which easily fit in the jar. If you use another container for salting, then cut the lard so that it fits completely into your container, and you can press it on top with something, for example, a plate (put it under pressure).
Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After this, you need to rinse 5-6 dried bay leaves (you never know what kind of dust there might be) and break them into small pieces.
4. Place garlic on the lard, and if desired, you can place it inside, after making small cuts for this.
5. Place the lard in a jar or container in which it will be salted. If it is a bowl or pan, then the lard must be pressed down so that it is completely covered with brine. To do this, you can use a plate with a jar or bottle of water on top.
Evenly distribute pieces of bay leaves between the pieces of lard and add allspice and hot peppercorns.
6. When the brine, which we have set to cool, reaches approximately 30-40 0 C, pour the lard into it.
7. Now, if the lard is salted in a bowl or pan, set pressure; if in a jar, then simply cover with a lid, but do not close it completely. In this form, it must be placed in a dark place at room temperature for 1-2 days. Then, still keeping the lid on, put the lard in the refrigerator for a couple of days, but not in the freezer.
8. After salting, remove the lard from the refrigerator. Then you need to remove it from the jar (pan or bowl) and blot it with paper napkins to remove excess moisture.
9. Now, if desired, the lard can be grated with any seasoning or left as is. For example, I grated two pieces (my seasoning is green), but not the third. Also, for the convenience of cutting lard before serving, each large part of it can be cut into smaller pieces. Then wrap all the lard in foil.
10. Place all the lard wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.
11. Before serving, simply take out a piece, cut off as much as needed and cut it into thin slices, and put the rest back in the freezer.
Lard salted in brine is ready.
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Conclusion.
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It is important to choose the right lard for salting - it should not be stringy. If you have the opportunity to try (when buying at the market), it is easy to determine, but when buying in a store, you will have to rely only on the appearance and recommendations of the seller. Here I would like to note that the softness of its skin depends on where you bought the lard. If the lard is homemade, then the pork has (most likely) been ground, which means the skin will be soft. 90% of the lard from a collective farm pig will have a skin like rubber (and there is almost nothing you can do about it - either measure it or go to the market for homemade lard).
Since I love lard with streaks of meat, I salt the brisket, but the salting recipe will not change if you decide to salt pure lard. For salting, I use lard 6-8 centimeters thick - it looks beautiful (smooth) and salts out better and faster (otherwise you’ll be drooling while you’re salting it all). And even though our Russian people salt any kind of lard, you should know: the best lard for salting is “from under the belly”, undercut in Ukrainian, and in our opinion - pork belly.
The lard and skin should be lightly scraped with a knife, then washed under cold water and allowed to drain. For salting, you must use only coarsely ground salt (fine salt, as it were, envelops and the top layer of the lard is salted, but is not completely dehydrated and the rotting process is not prevented.) and without impurities (even without iodine - it burns the top layer, sharply increasing the temperature, which leads to rotting and spoilage). In addition, for salting you will also need 5-6 cloves of garlic (I have a piece of 650 g brisket), and a small pinch of ground black pepper, allspice, bay leaf and coriander. You can add dill to taste. Ready-made sets of spices for salting lard are sold, or you can assemble the mixture yourself (I’m picky about this - I prefer to do it myself). You can pickle lard without spices, just using salt, but I like it better with them.
Salt (you can use more than according to the recipe - lard will not absorb excess salt, we don’t eat a lot of salt) and mix spices. Cut the garlic into thin slices. And now everything is simple - thoroughly rub the lard on all sides with the pickling mixture, cover it evenly with pieces of garlic (you can mince the garlic and mix it with spices and grate the lard with this mixture, but I don’t like the taste of garlic as it sits, otherwise it’s easy to remove , and the smell will be amazing) and put it in a plastic mold with a lid (while the lard is salting in the refrigerator so that it smells less and is not saturated with foreign odors) and put it in the refrigerator for 3 days. This time is enough for salting. Salting should be done at a temperature of 2-4 degrees. If there is no plastic tray, you can replace it with an enamel one or even put the lard in a bag (it’s better in two since excess water will be released and it may leak). After three days the lard is ready. Salty brine will be released in the tray - it must be drained. The lard turns out soft and aromatic. Properly prepared lard should be white when cut (with a slightly pinkish tint). Consistency - dense, elastic-plastic.
I store the finished salted lard in the freezer (after removing the garlic) and, if necessary, take it out and chop it - firstly, you can cut it very thinly (my weakness), and secondly, it can be stored for a very long time and tastes much tastier than what kept in the refrigerator for 2 weeks. After all, you don’t eat lard three times a day, and you won’t add 200 grams of salt. The only drawback of lard is that despite the fact that it is healthy, you can gain weight from it (no more than 20-30 grams per day).
Compound:
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650 gr. pork belly
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground coriander
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1/4 teaspoon ground allspice
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1/4 teaspoon ground bay leaf)
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5-6 cloves of garlic
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2 tbsp. tablespoons rock salt (salt should be coarsely ground)
Lard with a layer of meat from the abdominal part of a pork carcass is suitable not only for smoking, baking or grilling, but also for pickling. However, salting in a marinade takes at least two to three days, and if you want to cook something quick from the undercut, you have to choose one of the “hot” methods. But even in this case, lard can be marinated by speeding up the process by cooking.
Recipe Ingredients
- pork chop 800 g
- water 2-2.5 l
- salt 100 g.
- sugar 1 tbsp. l.
- apple cider vinegar 6 tbsp. l.
- laurel leaf 3 pcs.
- pea mixture 1 tbsp. l.
- cloves 3 pcs.
- star anise 1 star (to taste)
- cumin pinch
- mixture of herbs for meat pinch
- dry paprika 2 tbsp. l.
- garlic 1 head
- rosemary pinch
- sour cucumbers for serving
- greens for serving
- mustard 1 tbsp. l.
- ketchup 1 tbsp. l.
How to cook marinated undercherevok
For this appetizer, you need to take a fresh piece of good undercut with a meat layer. Cut it into several pieces or leave it whole, rinse thoroughly with cold water.
Pour 2-2.5 liters of water into a saucepan. Add salt, sugar, pea mixture, star anise, bay leaf and cloves.
Add apple cider vinegar (or any other) to this brine.
Place the undercut pieces into a saucepan and cook over medium heat for about 30 minutes.
After the meat is cooked, it should be taken out into the cold until it cools completely; you can leave the stewpan there for the whole night.
Remove the lard from the brine and place on a paper towel to blot up excess liquid.
Prepare some more mixture of peppercorns and other spices that you prefer for meat. It can be dry herbs, rosemary, ground paprika, fresh garlic with dill or parsley.
Grind a few cloves of garlic in a mortar along with the spices.
Brush one piece of undercut with the garlic mixture and wrap it in cling film.
The second piece can be rolled in ground sweet paprika and also wrapped in film.
After this, put the bundles in the freezer or just in the refrigerator so that the lard hardens a little.
Before serving, remove the snack from the refrigerator and slice it thinly.
Do you know what I want to tell you about today? How to cook pork chops. Just don’t chuckle ironically and think that it can’t be tasty. How can it! It's all about the right recipe, according to which the undercuts in onion skins turn out to be very tender, aromatic, beautiful and so that you will simply lick your fingers! Here is my recipe - just like that. I don’t bake underlings, like many people, I cook boiled underlings. And not just boiled, but undercut, boiled in onion skins with spices.
Thanks to this, the meat with lard turns out not only pleasant to the taste, but also very beautiful - with a dark surface, but without a crust (as usually happens if you cook the undercut in the oven). Another good thing about this recipe is that it’s difficult to mess up because the whole process is quite simple. True, preparing such an undercut takes some time, but this does not mean that you need to do anything about it.
It’s just that the undercut needs to be properly boiled, steeped, and soaked in spices. But your patience will be fully rewarded, rest assured! So, how to cook underlings in onion peels: a step-by-step recipe with all the details at your service!
Ingredients:
- 1 kg pork undercut;
- 3-5 cloves of garlic;
- 2 large handfuls of onion peels;
- 1 tablespoon salt;
- 1\3 – 1\2 teaspoon of black pepper mixture;
- 0.5 teaspoon ground bay leaf (or 1-2 bay leaves).
How to cook undercuts in onion skins:
We wash the undercuts with cold water. Scrub the skin thoroughly and rinse again. Wipe the undercuts with a paper towel to remove excess moisture.
Sprinkle the undercuts on all sides with salt and bay leaves. If there is no bay leaf powder, break the leaves into small pieces.
Place the onion peels in a colander and rinse under running cold water.
We select a pan for cooking the undercut so that the piece fits evenly in it and the edges do not bend. Place about half of the husks on the bottom of the pan. I put underlinings.
Cover with the remaining husks. Pour cold water into the pan - it should cover all the meat with a reserve.
Bring the water in a saucepan to a boil over medium heat, then move it to the smallest burner, set the heat to the lowest setting and simmer under the lid for about 100 - 120 minutes. Then turn off the fire and leave the undercuts for another 3-4 hours in the brine.
After the undercut has steeped, take it out and let the water drain.
Pass the garlic through a press. Then coat the undercuts with garlic and a mixture of peppers.
After this, wrap the undercuts in cling film or place them in a resealable container and place them in the refrigerator for 3-4 hours.
We cut the frozen undercut.
