Lard salted in brine in a cold and hot way - two recipes for salting lard using the “wet” method.

Both salting methods are quite easy to perform and the finished product is very tasty.

The first method is according to the recipe “Salted lard in brine in Ukrainian style.”

Cut the lard into medium-sized pieces and place them in a three-liter jar. Arrange the pieces with bay leaves (4 pieces), black pepper (8 peas), garlic (5 cloves).

Do not pack the jar tightly - packing it too tightly will lead to poor salting and the lard may “suffocate”. As a guide, keep in mind: if the pieces of lard are arranged freely, no more than two kilograms will fit in the jar.

Pour the lard with brine at room temperature, which you cook from five glasses of filtered water and one glass of coarse table salt.

Cover the jars with lard in brine with lids, but do not seal them hermetically.

Keep the preparation on the kitchen table for seven days - salting lard in this way requires room temperature.After a week, you can put the salted lard in the refrigerator.

The second method is hot salting of lard in brine according to the recipe “Spicy lard in onion skins.”

Pour water into the pan (1 liter and 750 ml). Add one cup of coarse salt and a large handful of dry onion peels.

Place the pan on the stove and let the onion brine simmer for five minutes - during this time all the salt will dissolve and the brine will turn brown in color. It will also acquire a slight onion aroma.

Dip a piece of lard into boiling brine and cook it for 10 to 20 minutes - the time depends on the density of the product. The harder the lard, the longer it needs to be cooked.

After the agreed time, turn off the stove and leave the lard in the water overnight.

In the morning, remove the cooled and salted lard from the onion brine and blot with a napkin.

Next, rub it with spices: chopped garlic, ground paprika, hot peppercorns.

Wrap the boiled lard in spices in parchment or canvas and put it in the freezer.

By choosing one of the proposed methods of “wet” salting, you will receive a very tender and tasty product.

Cold or hot salting of lard in brine makes it so that it literally melts in your mouth. Such salted lard is stored in the cold for a long time and does not lose its taste properties.