Salting lard in a marinade in a jar. Pickled bacon
I tried this lard with my first mother-in-law. This lard marinated with spices, canned under iron lids, is popularly called "five minutes". I really liked this fat. It is especially good for preparing for future use and sending it to student children - by the way, now is the time to prepare such fat for future use. It is convenient to take it for picnics, on hikes, on outings. My mother-in-law canned such lard especially for the hot season of planting potatoes. When it was necessary to go to the gardens for the whole day, then plant, then weed. Therefore, in nature, there is a five-minute pickled bacon especially delicious with potatoes in uniforms (even cold) and with hard-boiled eggs or in a bag.
I myself cooked such lard only 3 times, and then only a little. Just to feast on when you really miss this dish. Therefore, for canning, I tried to buy 1-1.5 kg of fresh bacon with a slot, nothing more. Preparing such lard is quite simple, there is no complicated one in the recipe. And it turns out delicious, you can't buy such a saddle anywhere for sure! I decided to post on my culinary site a recipe for five-minute lard, which is canned in jars under iron lids, otherwise I often lose recipes on leaflets. Now the recipe stays here and can always be found when needed.
1. Lard is better to take with a slot, it tastes better. You can even tough - cheek, you can any, in which there is a meat layer. The main thing is that it is unsalted and fresh.
2. The bacon should be cut into small pieces so that the finished pieces easily pass through the neck of the jar and fit in the jar. It is very convenient to preserve such bacon in half-liter jars, therefore, so that the pieces fit easily in them, cut somewhere 5x5 cm or 5x8 cm.You can even cut it to the size of a matchbox - as you like - so as not to cut it later. I like to take it out of the can and cut it after.
3. Now you need to prepare spices for pickling lard - only garlic is needed here (I take 1 or even 2 heads for 1-1.5 kg of lard), black peppercorns, allspice and bay leaves. I take spices as much as in the photo. After pickling, the bacon smells so delicious that the saliva flows.
4. Now you need to cook the marinade - brine. I determine its quantity by eye in such a way: I put everything cut into pieces into a saucepan and fill it with water so that the fat is almost completely in the water. Now I take out the bacon on a plate, and pour the water into a jar - a liter, one and a half liter - into which one will fit, and I'm already looking at how much water I need. For rounding, I can add up to 1.5 or up to 2 liters of water - depending on how much lard I can preserve. Now I add salt to the water at the rate of 200 grams of salt per 1 liter of water. It is better to weigh the salt so as not to add it.
4. I put the brine on the fire so that it boils and the salt dissolves.
5. At the same time I sterilize half-liter cans and iron lids.
6. When the brine has boiled, I smoothly immerse all the pieces of bacon in it. Here I draw your attention to the fact that the pan should be roomy, since bacon does not sink in water, it strives to float up constantly. In my photo, the pan is a little tight for the amount of bacon, which I marinated this time. Take more.
7. After dipping the bacon in the brine, the water stops boiling in the pan. Therefore, you have to wait until it boils again, and from that moment to note the time. In the meantime, add spices.
8. Falling asleep raw garlic, peppers, lavrushka. Let the bacon boil.
9. When the bacon boils, then cook it for only 5 - 10 minutes, but nothing more. From this the bacon is called "five minutes", which is boiled for only about 5 minutes, well, if the bacon is tough, then you can boil it for 10 minutes, it will not boil.
10. After the allotted time, take out the pieces of lard from the brine with a sterile fork and put them in sterile jars tightly.
11. Pour hot brine into the jars from above in portions to release the air. I try to pour so that the spices do not fall into the jar too much, but if they do, it's okay.
12. Having filled the jars with marinade up to the neck, I put on the iron lids and screw them up. Lard in a jar of hot brine seems cloudy - it should be. It will become transparent when the jars are completely cool. The cooled lard, canned for five minutes, is placed in the cellar or in the refrigerator. Let it brew for 2 weeks, and after that you can already open and taste, the bacon will marinate and will be ready for use.
Canned bacon under iron lids "five-minute" is a very tasty thing! Such lard can also be stored under a plastic lid if it does not have to be stored for long.
Products:
- lard (salted) - 500 gr;
- onions - 100 gr;
- carrots - 100 gr;
- garlic - 30 gr;
- water - 1/2 liter;
- salt - 2 tsp;
- sugar - 2 tsp;
- ground bitter pepper - 1 tsp;
- bay leaf - 4 pcs.;
- black peppercorns - 5 peas;
- table vinegar (9%) - 2 tbsp. l.
To prepare such pickled lard in brine, I usually buy soft, already salted, lard from the back or a barrel of pig. It is desirable, of course, that it be fragrant, tarred with straw, but if there is none, then you can take the usual one.
How to marinate lard in brine in the Transcarpathian way
At the very beginning of cooking, we need to cook the marinade. To do this, we clean the carrots and cut them first into rings, and then, cut the rings into four more parts.
Dissolve sugar and salt in boiling water, add bay leaves, peppercorns, carrots and bring everything to a boil again.
We put the marinade to cool and add the vinegar not to the hot, but to a barely warm solution.
While the brine is cooling, we will chop the bacon. The photo shows how I chopped fat into thin slices.
Chop the peeled garlic into thin slices, and "free" the onion from the peel and cut into half rings.
It is better to marinate lard in a jar or ceramic bowl. Put bacon, onion, garlic in a saucepan, sprinkle with black pepper and leave to stand for 15 minutes.
Fill the saucepan with the cooled marinade filling, cover with a lid and put it in the refrigerator for a day.
After 24 hours, pickled bacon in brine according to the Transcarpathian recipe is ready.
We take out the fragrant slices from the marinade and put them on a plate along with onions, garlic and carrots.
At first glance, it may seem too simple, but believe me, delicious, aromatic and tender pickled in Transcarpathian style during a feast leaves with a bang. Guests often eat this unassuming feast much better than exquisite dishes from meat.
Lard in a hot marinade is always soft, juicy and aromatic, thanks to spices and garlic, without which it is impossible to imagine this pork appetizer. For a beautiful and appetizing color when salting, you can use ground paprika, which I do. And hot filling will speed up the salting process. I share with you the recipe very delicious lard in the marinade.
Ingredients
Fresh bacon - 1, 5 - 2 kg,
Seasoning for salting bacon - 3 tbsp. spoons,
Ground red paprika - 1 th. a spoon,
Ground red pepper - 1 tsp,
Coarse salt - 7 - 9 tbsp. spoons,
Garlic - 1.5 - 2 heads,
Water - 1 liter.
How to cook delicious salted lard in a hot marinade
It is not difficult to prepare a mixture for rolling lard. To do this, combine ground paprika, red ground pepper and part of the mixture for salting lard. Peel the garlic cloves and chop them, or best of all, pass them through a garlic press. Add some salt. Mix all ingredients thoroughly.
Prepared bacon can be cut into small squares or rectangles. Dip each bite in a fragrant breading.
Spread the lard in glass jars, tamp each layer thoroughly.
Prepare the filling by dissolving the rest of the salt in very hot water and add the rest of the spice. Stir.
Now you are out of competition, you just need ...
Pour the filled jars of bacon with hot marinade. Advice: the marinade must completely cover every bite! Close with lids.
This method of salting is considered quick, so you can try lard in a couple of days by placing the sliced pieces on soft bread. Delicious and very satisfying. Of course, if you wish, you can easily buy tasty bacon in the store, but it's better to cook it yourself, believe me it's not difficult at all. And if you experiment with spices, then every time you will have a delicious snack according to a new recipe.
Lard gives energy to our body, it was used to feed the soldiers, because it contains the so-called "long-lasting calories". It is enough to eat a few grams of lard per day, and you are full of strength and energy for the entire coming work day.
Let this “hot” recipe for delicious lard in marinade delight you and your loved ones more than once!
You have probably tried cooked lard different ways: salted, smoked and boiled, but have you ever cooked pickled bacon? Meanwhile, it is simple and tasty way cooking soft bacon, which will make the selected piece of pork carcass only softer and more appetizing. We will tell you how to marinate lard in several different ways below.
Lard marinated with garlic
Let's start with the dry method of pickling lard with garlic and spices. This the simplest recipe will allow you to get delicious appetizer in a matter of days.
Ingredients:
- pork fat - 1.2 kg;
- sea salt - 45 g;
- black peppercorns - 5 g;
- garlic cloves - 4 pcs.;
- laurel leaf - 2 pcs.;
- ground cumin - 3 g;
- marjoram - 3 g.
Preparation
In a piece of washed and carefully dried bacon, we make deep cuts, sufficient for a garlic clove to fit in them. Cut the garlic cloves into 2-3 parts, place each of the parts in the incisions. Grind a laurel leaf with pepper, cardamom, ground caraway seeds, salt and marjoram. Pour a third of the spice mixture onto the bottom of the jar or container in which the bacon will be pickled, and rub the rest and sprinkle the pieces on top.
We leave the pickled bacon in the jar first for a day at room temperature, and then another 5 days in a cool place. The finished lard is cleaned of excess spices and salt, and then wrapped in a sheet of parchment and left for storage in the refrigerator.
Pickled lard - a wonderful recipe
Ingredients:
- water - 2 l;
- fat - 1.2 kg;
- laurel leaf - 3 pcs.;
- salt - 430 g;
- ground pepper;
- onion peel.
Preparation
Cut the bacon into 5x5 cm cubes, make deep cuts in it and place a chopped clove of garlic mixed with salt and pepper in each.
Let's start preparing the brine. Pour water into a saucepan, dissolve salt in it and put bay leaves. After boiling the liquid, put pieces of bacon in it and immediately reduce the heat. Cook lard for 5 minutes, then remove with a slotted spoon and transfer to a jar. Pour lard with brine, close the lid and leave in a cool place for two weeks.
After the allotted time, lard marinated in brine at home can be tasted. The product should also be stored in the same jar with brine, in the refrigerator.
Korean style pickled lard - recipe with vinegar
Pork belly is considered one of the classic meat ingredients in Asian cuisine, so if you are tired of the monotony of our recipes, you can try the Korean way of pickling lard in vinegar and an abundance of spices.
They do not eat undercaps in Korean in their raw form, but it is convenient to keep such a pickled blank in the refrigerator and, if necessary, cook in a matter of minutes in a hot pan or in a wok. You can serve lard marinated in vinegar either alone or with noodles or potatoes.
Ingredients:
Preparation
Before cooking, the undercap is thoroughly washed, dried, and then cut into centimeter-thick slices. Sugar is diluted in soy sauce with vinegar. Pour into the resulting mixture in a thin stream vegetable oil, with constant whipping. Top up the marinade hot pepper, minced garlic through a press and chopped green onions(its white part). Mix the pieces of pork with the spicy marinade and leave in it for 3-4 hours, maybe even overnight if you want to get a more pronounced taste in the end. After a while, fry the pods and serve with your favorite side dishes.
The choice of lard for hot smoking should be approached responsibly. You need to marinate only fresh and juicy pieces to make the dish appetizing. When buying lard on the market, you need to pay attention to the color. It should not be yellow, as this is a sign of old age. Only allowed White color without any impurities. You need to pay attention to the smell. It shouldn't be unpleasant, it's better if it doesn't exist at all.
For hot smoking, you should choose pieces from the abdominal zone or sternum. It is desirable that the lard is with a layer of meat, and not just fat. In this case, it will be tastier and will be a real delicacy.
For smoking, you need to choose lard with a meat layer
When the bacon has already been purchased, it's time to prepare it for soaking in brine: rinse well and cut into large pieces... It is advisable to leave the skin, since you will need to smoke with it. After that, it's time to marinate the pieces of bacon: you cannot leave them cut for a long time, otherwise they will deteriorate
The classic recipe for marinade before smoking
Exist different ways cooking the marinade, but classic recipe remains the most versatile. It is suitable for any occasion, bacon is easy to prepare, and tastes great.
Ingredients:
- water;
- garlic;
- edible salt;
- bay leaf, pepper, mustard seeds.
Pass the garlic through a press so that you get a mushy mass. Add 2 teaspoons of mustard seeds and the same amount of black pepper to it. Mix everything well and spread on bacon. Place a bay leaf on each bite for extra flavor.
The marinade recipe is designed for 1 kg of lard
Now you need to put the product in a container, pour 0.5 liters of water into it, add 80 g of salt and mix everything. Put in the refrigerator for two days. The marinating time can be reduced to 24 hours. After that, you can start the hot smoking process.
Marinade for lard with soy sauce
Soy sauce works well for both fish and meat. Marinade for smoking lard with this ingredient will help make the product taste unusual. The recipe is no worse than the standard one and is easy to carry out.
Ingredients:
- fat - 1 kg;
- soy sauce- 100 ml;
- garlic - 6 cloves;
- spices to taste;
- salt.
Garlic must be passed through a press, and then mixed with spices and salt. Add soy sauce to them and mix thoroughly. Grease the fat with the resulting mass from all sides. If it is not enough, then you need to cook more. It is important that the entire surface is covered with spices.
Fat should be placed in a container, covered with a lid and refrigerated, where it should be kept for up to three days. Marinade for smoking lard should be well absorbed and give spicy taste product. Then you can start smoking.
Brine for smoking lard
For hot smoking, raw materials can be prepared in different ways. For example, you can use a brine for lard - it will make the product more fragrant, quite salty and tasty. It is best to choose a standard, time-tested recipe.
Ingredients:
- water;
- spices to taste;
- garlic - 2 heads;
- Bay leaf.
The amount of ingredients directly depends on the amount of fat. If there is a lot of it, then you will have to take a larger pan. On average, in order to salt, a volume of 3-5 liters is enough. Homemade pickle is prepared as follows:
Pour water into a saucepan and put on fire. Sprinkle in about 1 cup table salt, add more spices and 10 bay leaves. Also add 10-15 cloves of garlic to the pot.
The brine should cover the lard with the top
The brine for lard needs to be boiled for 5 minutes, then turn off the heat and let the liquid cool. Now the bacon needs to be put in a saucepan and refrigerated for at least 2-3 days, or better for a week. When it is infused in the brine, you can start smoking.
Marinade with ground caraway seeds and marjoram
A simple recipe to help you make delicious smoked bacon. It turns out to be very aromatic and delicate thanks to this recipe. Sea salt, black pepper, crushed garlic, bay leaf, cumin, cardamom and marjoram are to be mixed together. The prepared bacon should be rubbed with the resulting mass so that the spices cover the entire surface. You can marinate in a jar, covered with a lid and put in a cold place. After 5 days, you can start smoking.