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  • ruRussian
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00:00:00
[music]
00:00:08
hello everyone, dear friends, as
00:00:10
always, wave and you are on the channel, deliciously simple
00:00:13
and accessible,
00:00:14
today I have prepared for you three of the most
00:00:16
delicious recipes for making lard, it’s
00:00:19
all just quick but very tasty and
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always relevant, and let’s start with my
00:00:26
favorite lard in onion peels
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I prepared two pieces like this,
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I have here one kilogram each,
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of course I have this undercut, the
00:00:43
more layer of meat in this salt, the
00:00:45
tastier it is, so I prepare this kind of lard for
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holiday cutting, for each piece of lard I
00:00:50
add two tablespoons with a heap of
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salt, smoked paprika you can do it
00:00:56
usually, but smoked paprika will give an
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unusual taste to lards, I also
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add spices, I wanted this ready-made
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mix of ingredients, I’ll write it in the description of the pepper, but also of
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course the garlic and with this mixture we
00:01:10
need to grate the lard. When I prepare
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lard, I don’t leave it in this way.
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to marinate, I now rubbed it with
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this mixture and now I
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send it directly in my hands
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and then I bake each piece in the oven
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separately in a sleeve and spread the
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prunes
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on top of the prunes, we sell it
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smoked and it will give the lard an unusual
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taste, I also added a head of leaf and a
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large course I washed the onion peel and
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washed it well
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and put it in a baking sleeve,
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tie my hands tightly and basically everything is ready,
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we need to prepare the
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second piece in the same way, sending everything onto a baking sheet
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which will be baked in the oven
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preheated to 180 degrees for 1 hour,
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after an hour we remove it from the oven and voila,
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everything is ready, friends, I tear my hand out,
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see how puffed it is,
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I leave it like this to
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cool all night, now it’s cool,
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we send it to the balcony,
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and in the morning you can try it, look
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how beautiful the onions and prunes have done
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their job, betrayed such a smoked color,
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and of course such an unusual taste and aroma
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or lard,
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such an appetizer is simply excellent, such lard is
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not even a shame to cut into cold
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cuts for the holiday table, which is what I do
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all the time and everything is just fast but also
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tasty and look at the result, it’s
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just amazing
00:02:41
[music]
00:02:44
but if you haven’t already subscribe
00:02:46
subscribe click on the bell
00:02:48
and we will cook together
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and the second is the lard that blew up
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my YouTube this is lard in jars
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we have this preparation all year round when
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we slaughter wild boar we always make these
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preparations and start by preparing the
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marinade I prepare 2 liters of marinade
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so I take 2 liters water and 400 grams of
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salt, friends, this lard is salty, it
00:03:19
should be salty, but if you want
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it to be like that, it’s not salty
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lard from a jar, but just pickled lard,
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then for 1 liter of water, take not 200
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grams of salt, but 120 150 then there will be a
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completely different taste it won’t be
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salty, but just like pickled lard,
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then I also took lard with a meat
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layer, cut it into slices like this
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so that it would be convenient to send the
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jar and put the lard in the jar, I
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need this quite roughly, it’s three
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pieces and the liter jar is already filled
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too tightly don’t shove it in the jar
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because after cooking you won’t
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be able to take this lard out of the jar and
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we do this with each jar,
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look how beautiful it already looks,
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and in each jar I add 2
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cloves of garlic
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[music]
00:04:21
of course bay leaf
00:04:24
[music]
00:04:29
fragrant pepper, you can add another mixture of
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peppers
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and fill it all with hot marinade,
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of course, if it cools down, but in principle
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it’s not so important, I cover the lids but don’t
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roll them up and send the jars with the
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lids rolled up into the pan
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news rule always line it with a towel
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so that the jars don’t burst during
00:05:02
sterilization and I fill it all with warm
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water so the water will boil faster and the
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lard will begin to sterilize. I put it on
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low heat, look, you see, as
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soon as the
00:05:20
water in your pan begins to boil like this, it means the lard has begun
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to sterilize,
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we turn the heat to minimum and
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sterilize everything for two hours and now after
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take out the jar for two hours and only then
00:05:33
can you tighten everything up,
00:05:41
I turn the jars over to check
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if the lid is closed well, this will only
00:05:46
cool down to room temperature,
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I turned the jars back over and put them in the
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refrigerator so that they freeze well,
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I love it when there is jellied meat in these jars,
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and then With this kind of hardening, after the
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refrigerator they can already be sent to
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the cellar or to the pantry wherever you
00:06:05
have space, I store this in the
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pantry 1 jar in the refrigerator since the
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frozen ones are tastier, we ate the jar from the
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refrigerator, we move the refrigerator with the cellar, we
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still have one of this portion
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left a jar of lard, everything else
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just scattered with a bang, it’s very convenient to
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take such preparations with you on the road,
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traveling there in the forest in a field for us in
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the village, this is generally very important,
00:06:31
let’s go pick potatoes, take a
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jar of lard, onions and bread and the
00:06:37
snack is all ready, then so cook,
00:06:39
friends, and with salt you already try it yourself if you
00:06:42
want salted lard 200 grams if you
00:06:45
want marinated lard 120-150 it will be the
00:06:48
same Well, the last recipe in this
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collection is boiled lard but unusual,
00:06:57
I also took such a good piece of
00:07:00
the stem, by the way, this kind of lard
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is called
00:07:03
tank and what about you are called this kind of
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lard to
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and from above and asala salted add pepper
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salt also a mixture of seasonings for lard and
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of course garlic and in general I adore xalo
00:07:17
honestly I can’t imagine how it
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can be cooked without garlic also
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rub everything well and wrap it in
00:07:27
foil you need to wrap it very well tightly
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further this foil I send the package,
00:07:43
I take two packages so that during cooking
00:07:46
the water does not leak into the lard
00:07:49
and I send it into a pan with cold
00:07:53
water, this is very important, in no case
00:07:56
do not send boiling water only to
00:07:59
cold water and only now you can
00:08:02
turn on the fire and cook as soon as
00:08:06
the water boils, I time it for an hour and a half and
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cook until the lowest heat for an
00:08:12
hour and a half, look how beautiful it is now,
00:08:15
after an hour and a half, we take it all out of the
00:08:18
hot water and let it cool completely, in the same way,
00:08:21
this lard spent the whole night on the balcony
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and now let's see
00:08:27
what this
00:08:31
[music] is like,
00:08:35
everyone, look how delicious the jellied meat is
00:08:37
and now you can cut it in
00:08:39
exactly the same way, you can
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prepare something like this
00:08:43
and cut it into a festive slice, this
00:08:45
lard turns out to be very tender inside and
00:08:47
remains juicy since all the juices in
00:08:50
which everything was cooked are all preserved in
00:08:52
salt, which is very tasty and simple, this
00:08:55
recipe is a lifesaver for me,
00:08:57
well, friends,
00:08:59
today I shared with you my
00:09:01
favorite and most delicious recipes for
00:09:04
making lard, if you liked
00:09:06
these recipes, subscribe to my
00:09:08
channel and don’t forget about the bell,
00:09:10
see you always on the channel it’s delicious,
00:09:12
simple and accessible, cook with love and
00:09:15
be healthy, friends, and if you cook
00:09:18
according to my recipe, especially lard,
00:09:20
take pictures, tag me,
00:09:22
send photos of your work to
00:09:24
me on Instagram, I’ll always leave the link
00:09:26
in the description under this video, bye bye
00:09:33
[music]

Description:

Подписываемся! https://www.youtube.com/channel/UC5JLXMuSXsD1T7ZDoAeqJ-A Я в СОЦСЕТЯХ ВК https://vk.com/vkusnoprostoipoleznos Инстаграм https://www.facebook.com/unsupportedbrowser Фейсбук https://www.facebook.com/unsupportedbrowser СОТРУДНИЧЕСТВО [email protected] ****************************************************************** 1. САЛО В ЛУКОВОЙ ШЕЛУХЕ НАМ НУЖНО: на 1 кг сала 2 ч.л. соли ( с горкой) 1 ч.л. паприки (лучше копченой) 1 ст.л. специй к салу (чеснок, кориандр, перец красный, куркума, базилик, чабер) перец - по вкусу 4 зубка чеснока 6 шт. - чернослива большая горсть луковой шелухи рукав для запекания WE NEED: per 1 kg of fat 2 tsp salt (with a slide) 1 tsp paprika (preferably smoked) 1 tbsp spices for lard (garlic, coriander, red pepper, turmeric, basil, savory) pepper to taste 4 cloves of a chapel 6 pcs - prunes a large handful of onion peel sleeve for baking 2. САЛА В БАНКАХ НАМ НУЖНО: -вода - 2 л. -соль - 300-400 гр. на 6 литровых банок ушло 4 кг. сала -чеснок - по 2 зубка в банку -душистый перец - по 2 шт. -перец горошком 5-6 шт. на банку WE NEED: -water - 2 liters. -salt - 300-400 gr. on 6 liter cans it took 4 kg. lard - garlic - 2 cloves per jar - allspice - 2 pcs. - peppercorns 5-6 pcs. per can 3. САЛО В ПАКЕТЕ Нам нужно: сало - 1.5 кг. соль - 2 ч.л. (по вкусу) перец приправа к салу - 1 ст.л. лавровый лист - 2 шт. перец горошком - 5 шт. чеснок - 5 зубков фольга пакет - 2 шт. We need: lard - 1.5 kg. salt - 2 tsp (taste) pepper seasoning for bacon - 1 tbsp. bay leaf - 2 pcs. peppercorns - 5 pcs. garlic - 5 cloves foil package - 2 pcs.

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