Lard boiled with vinegar

And I wonder where our main "salovik" is wandering around, does not see such a delicious recipe! .. Please, Irisha, do it: I certainly want to know your opinion, it is important for me.

And I wonder where our main "salovik" is wandering around, does not see such a delicious recipe! .. Please, Irisha, do it: I certainly want to know your opinion, it is important for me.

Yes, I somehow glanced casually. and now I read it carefully. interesting. I promise I'll cook it as soon as possible!
thanks for "salovik" - she smiled pleasantly

And even better I will name - saloon! I did it according to your recipe - people squeaked !! From happiness.

And she corrected it even better - saloved!

not, or rather a grease eater a few anoch!

I did it according to your recipe - people squeaked !! From happiness.

Choy I don’t remember the photo report!
thank you Tanyusha! it is fat and fat in Africa!

grease eater

I'm with you .

grease eater a few anoch!

Because we are ... smart! And beautiful! And we will be plump! And at the same time modest.

What kind of photo report is there ... um - and no ...
Take my word for it, I'm not lying at all!

What kind of photo report is there ... um - and no ...

this is the main thing !!!

1. In lard, in 100 grams, there are only 248 kilocalories (in bread from 255)

I absolutely disagree with this, because in 100 grams of lard, the number of calories is from 700 to 900, but the recipe is very tempting
🔗

It was I deliberately misled the people so that they would not refuse lard ...

It was I deliberately misled the people so that they would not refuse lard ...

what are the calories .. a ton of pleasure

I report: I cooked pig's belly, ate, happy. Very soft bacon and meat, similar to smoked-boiled brisket. Thanks for the recipe!

Well, I'm very glad! To your health and your loved ones.

[can be in the fridge]

and leave it for two days, can be in the fridge (I took it out into the street, we have these days from +10 to +20), then put in the cold.

This moment is incomprehensible to me. Where, after all, at what temperature the fat should stand for 2 days. Still, a refrigerator and + 20 + 30 different temperature regimes.

[e]

With any. It can be in the refrigerator, or at room temperature. If we are afraid that he will be hot, then put it in the refrigerator. If we are not afraid, then we will simply leave it on the table. Or, like me, on the street. We alreadye only + 5 * C and rain the third day ...

[dana8275]

dana8275, I'm still preparing a puzanin like this; long, really, but very tasty !! Try it - you won't regret it.

Here I sit and taste! : nyam: Thanks for the recipe, I turned a simple fat brisket into a masterpiece snack. Indeed, in the water, vinegar is not felt later, but the lard itself can be eaten even without salting, it is so tasty after cooking with vinegar. We also managed to find good spices. In short, now I'll do a big piece! Tanya, thank you very much for the recipe !! Salted for two days in a pug in the kitchen under cling film.

[Rada-dms]

Indescribable beauty! Rada-dms - clever girl!

I came across the recipe thanks to Olechka Radusi, saw her photo in the Gazebo and went to look at the lard recipe.
An interesting recipe, you need to buy lard and try to cook it with vinegar.
After reading the recipe for lard with vinegar, I immediately remembered the recipe of our former forum woman (the old people all remember her well), Jellied with vinegar. I cooked jellied meat with vinegar more than once and it really turns out tastier as jellied meat. But in her recipe, Stella advises adding 1 tbsp. l vinegar is already in the cooled broth, and Tanya's lard must be boiled with vinegar.
Vinegar is said to work as a flavor enhancer.

[nila]

nila, to me Vera-Nica (on the previous page) also advised to cook jellied meat with vinegar; I have not tried it, I have not even heard of this, but I will certainly try! Perhaps you are just right: it is a kind of flavor enhancer.

[Tatyana]

Tatyana, no, jellied meat is not cooked with vinegar. In the jellied meat, you need to add 1 spoonful of vinegar already in the strained and cooled broth and only then pour the molds with chopped meat with such broth. And yet, if my memory serves me, Stella advised that the broth should not be in an aluminum pan, but I think that this advice is not so important. Because few people cook in aluminum pans now.

advised to cook

I wanted to say, I advised prepareor something ... in a word, yes, thanks, I read it carefully, I will do it!

Tatyana, I have already tried such a salzo. Thanks to your dad and you for the recipe. Vinegar does something mysterious indeed. The taste of lard is unusual in the best sense of the word. Girls, do not regret it.

TATbRHA, many thanks for the great idea.
It never occurred to me to cook lard. My husband decided that I was joking and forbade "translating the product in vain"!

Then I "quietly" cooked a piece of bacon, only without vinegar (we can't do it). Then I did everything as you taught. She gave me a couple of days to rest and be saturated with the aromas of garlic and various peppers. I put it in the freezer ...
iiiiiiiiiiiiiiiiiii It's bobma! Served thin slices of frozen bacon with hot fries for dinner. And then I heard: "Woooooooooot! An excellent product! An excellent ambassador! And do not try to cook it, the bacon is only salted alive!"

It never crossed my mind to cook lard

: wow: wow ...

"Woooooooooot! An excellent product! An excellent ambassador! And do not try to cook it, lard is only salted alive!"

[TATbRHA]

TATbRHA, huge, enormous thanks for the recipe !!! I read the recipe and immediately wanted to cook it. I bought a piece with interlayers for 600 g., Cut it into 3 pieces. Cooked bacon for the first time. The water is oily. Each piece was coated with different spices. Already a day later I tried, could not resist. Two days later my husband tried and praised it very much. He said that this is the most delicious lard that I salted. The fat turned out to be soft, aromatic. Super!!! We liked it sooo much.

I cut all 3 types at once, asked my husband what seasonings he liked best, so that next time I could make more with such a composition. So the answer was - all 3 types are delicious.
Now I have salted lard according to a different recipe for smoking. And next time I will make lard according to this recipe and smoke it.

[Irina.]

Irina., I also "muddied" lard today according to another recipe, it will be ready in 3-7 days. And the old one, according to my father's recipe, was also a great success for my husband! I am glad that your spouse liked it.

[TATbRHA]

TATbRHA, so I also told him your story.

Yes, this story about "Lithuanian Latvians" has been remembered in our family for decades. Mom asked: why did you bring the Latvians? .. Dad answered: is it not true, is it that they were guarding Lenin ?! And he always laughed so deliciously, brightly.

[Irina.]

Irina., why did the water turn out to be greasy, like how shouldn't it be?

[Olga]

Olga, I do not know why.
I read that the water should not be greasy, but for some reason it didn't work out that way, although I did everything according to the recipe. But this did not affect the taste.

[knob]

knob behold in your pate recipe says that bacon can be marshy and non-sticky. Maybe this is the case? .. Yesterday I cooked lard (according to a different recipe) - I also got a good layer of fat on top. But maybe it's even good that excess fat is melted? ..

[how]

maybe it's even good that excess fat is melted?

how well ? Why do we need lard? Winter, energy is needed for warming. Lard without fat is meat! How! And as for oily water, it will be oily in any way, only when boiled with vinegar, then there is much less fat than usual.

Why do we need lard?

And then, what is delicious, sabaka. And if it is a little less greasy, then I will allow myself to gobble it up for one small piece ...

So gobble up one more piece, and then jump 10 times - that's all. And no one will quibble.

[TATbRHA,]

TATbRHA, Thanks for the recipe, I'm interested, I'll have to try! My husband introduced me to bacon, before I did not eat at all ... But now I love it, so much so that you can't pull it off.

[Tanya,]

Tanya, I cooked this lard. No photo yet, but I will try to photograph what is left. We really liked what happened. I tried lard at all stages, every day, and surprisingly, at first it was like boiled boiled pork, and after 3 days it tasted completely different product, and it was cut like lard. Thanks for the recipe, Tanyusha

[Tatyana]

Tatyana, just put a piece of 700 gr. I'm not very good. I understand the parts of the carcass, but I have enough meat in a piece (layers with lard) and I have bones. Can this be cooked or not made from = the seeds? By the way, the piece didn’t come up, but it’s under the water. But I put the frozen in a saucepan.
And one more question:

And pour the broth into the sink? He's with vinegar. Or will it go to something?

In general, everything is already cooked. I cut the bones with meat, and covered the rest with salt and spices. But for the future I would like to know if it is possible to salt with seeds? After all, for a couple of days the fat will be at room temperature, albeit with salt.

[Zoya]

Zoya, I would not remove the bones. Although who knows how it all would have turned out ... Of course, it will be tasty, of course, but then, probably, it is necessary to stand not on the table, but in the refrigerator. And the broth, in my opinion, can also be tried to adapt: ​​how much of that vinegar is there, but I bake Flatbread on cucumber pickle...

[Tatyana]

Tatyana, thank you very much for your reply. We have already eaten the cut bones with meat from the boiled piece. Very tasty and no vinegar is felt at all. And put the bacon in a saucepan on the floor - it's a little cooler there. I'll put it in the refrigerator tomorrow. And the husband forbade pouring out the broth. told me to cook borscht on it. He still pours vinegar into any borscht, even in sauerkraut soup. So let's not let the good go to waste.
And the bacon smells so smelly! Awesome! Would wait ...

[Zoya]

Zoya, only if you hide ...

[Tatyana]

Tatyana, I'll probably have to ...

Girls, did anyone cook the knuckle?

[TATbRHA]

TATbRHA, Tanya, finally decided to cook lard according to your recipe. Today I bought a piece of brisket. Now I will cook. Tell me, after that it will already be prepared, where to store it. Like regular bacon in the freezer or refrigerator?

The lard turns out to be very tasty. Most likely, it will quickly erode, and there will be nothing to store in the freezer. Even for a week or more, I keep it wonderfully just in the refrigerator.

I correctly understood that we cook with vinegar without salt, and then we salt it? Even I'm confused ...

[SinichkaV]

Yes, SinichkaV, first cook, and then roll each cooled piece in a mixture withaboutwhether with any of your favorite spices.

Thank you, how I'll cook! how will I cook! then how to eat!