In the piggy bank of lard recipes from angreal magazine (
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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 recipeLard 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 ourselvesBecause 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.
