All kinds of sausages brazenly pushed fat into the background.
It is consumed less and less.
And why? Yes, everything is simple!
Many housewives are able to pickle lard and cook appetizing snacks from it.
But it is much tastier, more natural and cheaper than purchased sausages.
And there are a huge number of cooking recipes.
How can you pickle lard at home?
Pickled lard - general principles of cooking
Before pickling, the fat must be scraped with a knife, especially the skin. But you should not delete it. Then the product is washed with cold water and dried. If the prescription requires fine slicing, it is better to hold the bacon a little in the freezer. It will be easier to work with.
What is put in marinades for fat:
• salt;
• vinegar;
• garlic;
• different types of pepper;
• sugar;
• cloves;
• Bay leaf.
There are no strict restrictions on the composition of spices and their number. But you need to be careful when adding fresh herbs, as it can shorten the shelf life of the product, provoke the development of mold. It is better to use dry herbs, dill seeds, caraway seeds.
It is advisable to boil marinades with added water. Pour the prepared product with cold, warm or hot liquid. Sometimes, to speed up the process, lard is boiled for several minutes.
How to pickle lard at home with vinegar
The recipe is very tender and fragrant pickled lard. It can be tried after 2 hours or after 2 days. It all depends on the chosen form of slicing.
Ingredients
• 600 grams of fat;
• 3 tablespoons of salt;
• 5 peas of pepper;
• 2 leaves of laurel;
• 5 cloves of garlic;
• 1 onion head;
• 3 tablespoons of vinegar (9%);
• 2 cloves;
• a little paprika.
Cooking
1. Pour half a liter of water into the pan, put the salt, throw the cloves with peppercorns and bay leaves. We put on the stove and boil the marinade a minute after boiling.
2. For a quick method (which takes 2 hours) we cut the fat with thin plates, like on a table. Cover the cloves of garlic with slices and pierce each plate in the center.
3. For long pickling (which is 2 days), cut the fat with cubes or cubes of 5-10 centimeters.
4. The onion head is simply peeled and cut into half rings. You can quarters or slices, no need to grind.
5. For a quick method, simply cut the remaining garlic into slices, add onion, paprika and vinegar. Pour a slightly warm marinade and leave it to warm for 2 hours. Cool before use.
6. For the second method, the garlic remains are simply cut in half, add onions, paprika and vinegar. Now you need to pour well-cooled marinade, soak for 3 hours at room temperature, then put in the refrigerator.
Marinated fat "Marvelous" with garlic
If you can’t choose according to which recipe to pickle lard, then feel free to give preference to this! The product is tender, soft, slightly moist. Really, wondrous!
Ingredients
• fat with layers of 1 kg;
• 1 liter of water;
• 200 grams of salt;
• peppercorns and bay leaves;
• 2 tablespoons of sugar;
• head of garlic.
Cooking
1. Fat is cut into cubes of 5 centimeters.
2. Peel the garlic, cut each clove into 4 parts to make long and sharp pieces.
3. Pierce pieces of lard with garlic, in several places.
4. From the water with salt and sugar, we cook the brine, throw peppercorns, laurel leaves into it.
5. As soon as the marinade boils, lower the lard into it, let it boil and turn it off after a minute.
6. While the lard is hot, take a cooker, catch the pieces and put in a clean and dry jar. Pour marinade to the top and close the lid.
7. Cool at room temperature and remove to pickle in the refrigerator for 3 days. Such fat is stored there long enough.
How to pickle fat at home per day
A simple and quick recipe for pickled lard, which does not need a lot of spices. We take the most basic. A feature of this method is the addition of a decent amount of sugar, which makes lard especially tasty.
Ingredients
• 1.2 kg of fat;
• a glass of salt;
• litere of water;
• 0.5 cups of sugar;
• 2 bay leaves.
Cooking
1. Add sugar, all spices and salt to the water. Bring to a boil and cool the marinade.
2. Cut fat into arbitrary pieces, but not larger than 10 centimeters.
3. Fill the lard with brine or vice versa, lay the pieces in the cooled marinade.
4. We stand 5 hours in the heat, and the rest of the time in the refrigerator.
5. If desired, you can change the recipe by adding different spices, herbs, garlic.
Pickled lard "Crimean" with onions
Another recipe for pickling lard with vinegar. Choose fleshy, even slices, but not very thick. You can use the peritoneum.
Ingredients
• 1.5 kg of fat;
• 1.2 liters of water;
• 200 grams of salt;
• 3 tsp vinegar 70% :;
• garlic;
• 2 onion heads;
• dried dill.
Cooking
1. We clean the main product, cut into pieces the size of a palm. Put in a saucepan.
2. Add coarsely chopped onions and peeled garlic cloves cut in half. Quantity to your taste. You can cook without it.
3. Put the dried dill, you can other herbs.
4. Separately, boil the salt with water, cool, pour the vinegar and send into the lard. We put a little oppression, put it in the refrigerator for two days.
5. Then we get it out, dry the pieces. You can grate with ground pepper, fresh garlic.
How to pickle lard at home with onion peels
The recipe for a wonderful and very beautiful fat in onion husks, the preparation of which will also take about a day. But if you need to get the product faster, then you can boil the fat in the marinade for 5-10 minutes.
Ingredients
• 1 liter of water;
• large zhenya husks;
• 0.5 tablespoons of vinegar;
• 6 tablespoons of salt;
• 2 tablespoons of sugar;
• garlic;
• pepper peas;
• 700 grams of fat.
Cooking
1. Boil the husk with water. It is better to do this in advance to allow the husk to cool in the broth. So it will be much richer. Filter the broth, you can simply drain into a colander.
2. Add salt, sugar, put peppercorns and bring to a boil again.
3. In the meantime, we clean the cloves of garlic, cut in half.
4. We cut the fat into cubes of five centimeters, put it in a container, pouring pieces of garlic. To taste, you can add dried herbs, bay leaves, cloves.
5. As soon as the marinade begins to boil, pour 70% vinegar and send the whole thing to the lard. Cover and cool. Then put it in the refrigerator.
6. To speed up, add lard to a boiling marinade, pour in vinegar and boil for several minutes. Add garlic when removed from the heat, and the heat subsides a little. Otherwise, the aroma will not be so strong.
Pickled lard "Ukrainian" per hour
The recipe is a wonderful snack, which can be done one hour before serving. A very quick way to marinate fat, but it is not stored for a long time. Therefore, it is better to cook in small portions.
Ingredients
• 300 grams of fat;
• 0.5 carrots;
• 1 onion;
• 2 cloves of garlic;
• 1 tablespoon of salt;
• 1.5 tablespoons of vinegar 3%;
• black pepper.
Cooking
• Grind garlic, combine with salt and black pepper. For a better taste, you can grind this aromatic dressing with a pestle.
• Add table vinegar and leave for now.
• Take lard and cut first with 0.5 centimeter slices, then into pieces. It should be a little sticks. We throw them into a bowl.
• Three carrots and add to the bacon.
• Cut the peeled onion head, then chop in half rings. It is desirable very thinly so that they are quickly marinated. Onions are also sent to the bacon.
• Now put the aromatic dressing in a bowl and mix well for 2-3 minutes with your hands. This is very important, you need to work out every piece of bacon and well mashed vegetables.
• Leave the snack for an hour, add a little vegetable oil before serving.
How to pickle lard in Korean at home
A feature of this recipe is the use of soy sauce and a large number of spices. Perhaps that is why such pickled lard is called Korean.
Ingredients
• 500 grams of fat;
• 40 grams of soy sauce;
• 50 grams of sugar;
• 25 grams of vinegar;
• 50 ml of oil;
• 1 hot pepper pod;
• 2 cloves of garlic;
• feathers of green onions.
Cooking
1. Cut the washed and dried piece of fat into small cubes, 2.5-3 centimeters wide, and then 0.4 centimeters thin plates.
2. Grind the garlic, chop the green onion and pour the slices of bacon.
3. Combine soy sauce with vinegar, add sugar and stir until completely dissolved.
4. We chop the sharp pod very finely, send it to the marinade.
5. The last to pour vegetable oil.
6. We send fragrant filling in fat, stir.
7. Cover and leave for four hours. But it is better to let it marinate all night, especially if there are a lot of meat layers.
Pickled lard - useful tips and tricks
• Good fat is soft and not sinewy. To determine this, just put a match into a piece. If it easily enters, then there are few fibers. If it is difficult to stick a match, then it will be difficult to chew such a product.
• Boiled lard is much softer than pickled or salted. And if you get an unsuccessful and tough product, then it is better to give it to heat treatment.
• Excess pickled lard must be removed from the liquid, dried well, wrapped in foil and put in the freezer. There it will be preserved better. If you need to briefly extend the shelf life, you can just add a little fresh vinegar to the marinade.
• Lard from the sides and back of the pig carcass is much more tender and softer than the peritoneum. But she, in turn, has more meat layers and because of this is much appreciated. But any piece can be made tasty, if you choose a good way of cooking.
