Continuing the filling of the section "Recipes", I decided to write an article on how to deliciously salt the lard at home. In it I will give 5 step-by-step recipes for preparing treats and consider the benefits and harms of salty bacon.

For the preparation of tasty lard, high-quality raw materials are required. In different countries, fat has a specific taste. This is due to the diet of animals. In Ukraine, pigs are fed grain, and Belarusians use potatoes for this purpose.

For salting, soft fat is suitable and it is not difficult to determine it when buying, by piercing it with a knife or a toothpick. At the same time, the tool of labor should not meet strong resistance.

Useful Tips

• Look at the mark - a mark of quality. Do not buy a product without it.
• Good fat has a soft thin skin (the thicker, the stiffer the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
• Salo easily absorbs the smell of products lying nearby. If upon arrival at home you find that it has been soaked, for example, with fish, soak in water with garlic.
• For rubbing, I recommend using coarse-grained salt. It will add a salty taste and remove excess moisture.
• To speed up salting, cut the fat into pieces. If necessary, make a puncture or incision in each piece. Do not spare the salts. The raw material absorbs as much as required, but it is impossible to salt it. Fill in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give popular options, and you, guided by preferences and opportunities, choose the best.

Previously, children ate everything they served on the table, because you did not have to sort it out. Over the years, everything has changed. And although my children don’t eat bacon, I often regret this product with my husband. It recalls childhood, when mothers pleased us with salted bacon, jacket potatoes and pickles.

Salting salted in brine - a classic recipe

Ingredients:

• Fat - 1 kg.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Allspice - 6 peas.
• Water - 1 l.

Cooking:

1. Soak lard in cold water for several hours. While soaked, make a pickle. Put salt, laurel and pepper in water. Boil the liquid and cool to a warm state.
2. Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.
3. Slices of garlic into slices and lay between pieces of bacon. Pour everything with a brine, and put oppression on top so that it does not surface. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for two more days.
4. Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will grab and will be easily cut even by thin plates.

Video recipe

To make the finished treat delicious and more delicious, add some vegetables or spices. In any store, special seasoning for salting is sold. If one was not found, add a little caraway seeds, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salting lard with garlic - very tasty!

Usually fat is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you return home from work, you want to eat, but in the pots it is empty. You open the refrigerator and you see aromatic and tasty lard. It with bread and onion easily drives away even a severe hunger and replaces a full meal.

Ingredients:

• Fat - 1 kg.
• Coarse salt - 6 tbsp. spoons.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Caraway seeds - 1 tbsp. a spoon.

Cooking:

1. Caraway seeds, pepper and laurel (possible in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the grandfather's technique. Put the ingredients in a cloth, spin and grind with a hammer. Just do not overdo it with pepper. Salt the resulting mixture.
2. With a mixture, spread each piece of bacon alternately. Do not spare the salts. Salo is different from meat in that it takes as much salt as needed, and the excess remains on the sidelines.
3. Leave the workpiece for a day in a cool place.
4. Float the garlic. One head is enough. Peel and chop the slices with the help of the garlic. Process the resulting garlic mass into slices and fold them tightly into a sealed container.
5. Keep everything in the refrigerator for three days, and then put it in bags and put it in the freezer for storage.

Many people cook kebab during outdoor recreation. Without this dish, a full trip to the river or into the forest cannot be called. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If you grill it over charcoal, you get a delicacy with a wonderful taste and a divine aroma.

How to salt lard in onion peel

Lard, which I cook according to this recipe, resembles smoked bacon. The delicacy cut into thin slices looks on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests learn that this fat is cooked on their own, they do not believe. To convince them, I share a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a rosy hue and delicate aroma, and taste characteristics will ascend to heaven.

Ingredients:

• Lard with a layer - 1 kg.
• Salt - 200 g.
• Onion peel - 2 handfuls.
• Sugar - 2 tbsp. spoons.
• Laurel - 3 pcs.
• Allspice - 4 peas.
• Garlic - 3 cloves.
• A mixture of peppers.
• Paprika.

Cooking:

1. Pour a liter of water into a spacious pan, add washed onion husks, laurel, salt and sugar. Bring the resulting mixture to a boil, put in it slices of bacon and cover with a plate so that the product "drowned" in the liquid.
2. After boiling again, boil for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
3. Remove the fat from the brine, wait until the liquid drains and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. It remains to wrap in a film and send it to the freezer, do not keep it in room conditions.

Before serving, remove the fat from the freezer, wait 5 minutes and cut it into thin slices with a sharp knife. The delicacy is best combined with brown bread and home mustard.

How to salt salt in a jar at home

Ingredients:

• Lard - on the volume of a 3-liter jar.
• Salt - 300 grams.
• Black pepper - 2 tbsp. spoons.
• Laurel - 3 leaves.

Cooking:

1. First, sterilize a three-liter jar and make a tight plastic lid. Cut the lard into medium sized pieces. I cut pieces of 10 by 7 cm.
2. Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before pickling, it has a more pronounced aroma.
3. Rub each piece thoroughly with the resulting mass. Then put it tightly in a jar, filling the voids with spicy salt. When the lard reaches the neck of the glass bowl, pour a layer of salt on top and close the dishes tightly.
4. If you intend to use the product immediately, keep it in the refrigerator. In the case of prolonged storage at home, it is better to roll up the jar, because under the influence of oxygen it will turn yellow and lose its taste values.

Salted lard prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borsch.

Traditional salting in Ukrainian style

There are many Ukrainian salting recipes, and which one is the best is problematic to say, because it is the culinary symbol of Ukraine. There is one recipe in my culinary arsenal.

Ingredients:

• Fat - 1 kg.
• Salt - 200 grams.
• Garlic - 5 cloves.
• Carrots - 1 large.
• Ground pepper - 1 tbsp. a spoon.
• Coriander - 1 tbsp. a spoon.
• Paprika - 1 tbsp. a spoon.

Cooking:

1. First prepare the fat. Use a sharp knife to peel off the skin and remove debris from the surface. I do not advise washing. Then stuff each piece with garlic and carrots.
2. In a small bowl, mix salt, pepper, paprika and coriander. Pour the resulting mixture to the bottom of the dishes in which you plan to salt. The main thing is that the container does not oxidize. Rub each bite with the same mixture.
3. Place the prepared fat in the dishes with the skin down on a pillow of spicy salt. Next to each piece, put a quarter of bay leaf and a clove of garlic.
4. Cover the container and leave for 2-3 hours at room temperature.
5. Place the container in the refrigerator for two to three days. Make sure that the color of the veins, which should become red-brown, will help.

For long-term storage at home, lard in Ukrainian, wrap in parchment paper or keep in a container in which it was salted. Remember, it is not worth delaying eating a delicacy, after a month the taste will change. Lard is combined with any dishes, whether it is soup, borsch or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted fat is harmful or beneficial, we will consider these qualities separately.

Beneficial features

At all times, lard was a popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet causes damage to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Fat is a source of fatty acids, among which arachidonic acid is a substance that has a positive effect on the functioning of organs and blood parameters. The composition has another important component - lecithin. Thanks to this substance, cell membranes become strong and flexible. For the state of the blood vessels, this is important.

You can, of course, buy salted lard in a store or in the market. But where is the guarantee that this product will be fresh, and its taste will meet your gastronomic preferences? In Ukraine, on the market, you can try lard from different manufacturers and make a good choice. And also with you will share homemade recipes for this product. Immediately put in the course of affairs: in Ukraine there is fat and sponder. The first is a solid piece of pork fat. Greaves are drowned from it or thinly cut into rye bread, and they also make zavivants - a meat dish. Sponder can be described as follows: puff fat. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, and undermint. Sponder is also salted and smoked. But this is an independent snack. Bacon is good with scrambled eggs and bigos. Hot salt can be salted at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more affordable product. And no less useful. Fat (if consumed in moderation) does not contribute to the development of body fat and weight gain. But the benefits of it are undeniable. It contains arachidonic acid, which supports the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, lard cleanses blood vessels. This is a unique product. Salting pork lard in a hot way makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings will make nourishing vareniki nourishing, and with vegetables the dish will be very tender. But many people love this product and just like that. With a sharp knife we \u200b\u200bcut off a thin, translucent slice of fat and put it on the Borodino bread. Green onions and a glass of vodka ... What else is needed for an intimate meal?

Ways to salting fat. Few secrets

To prepare goodies, you must first choose a raw product. Young and good fat should be snow-white, with a pink tint of color. A knife easily enters into it, like butter. The fat should be sufficiently elastic - when pressed, the trace remains for some time. Mistresses check the quality of the product by smell. Good fat has a pleasant, slightly sweet aroma. Quality sponder is determined by the layers of meat. There should be no trace of bristles on the skin. There are three main ways to salting fat. The first is dry. A piece of lard is simply covered with salt and spices and so left under oppression. The second method is wet, without heat treatment. in brine at home - the process is long and laborious. In addition, neither the first nor the second methods are suitable for the spindle. It becomes very hard. And finally, the third way is hot. About him and will be discussed below.

Onion husk sponder

About a kilogram of undercut (bacon) is cut into four equal parts, together with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until crystals are completely dissolved. We need a husk with five kilograms of onions. Put half of it in the pan. Place four pieces of bacon on top. Between them is also a layer of husk. Onion should be on top. Add a little water. Take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the fire, wrap it in a blanket and leave it at room temperature for twelve hours. We will clean the sponder from the husk. Peel the head of garlic. Cut the cloves coarsely. Fill the pieces of the sponder with garlic and ground black pepper. In principle, the salting of fat in a hot way in onion husks is completed. It remains to make the final touch. Expand the cling film. With each piece of sponder we put next to each bay leaf and two cloves with allspice peas. Wrap up and leave for a day in the refrigerator.

Fragrant Fat

Salt prolongs the food shelf life of the product. But its gastronomic qualities are largely dependent on spices. It is possible to salt fat hot without seasoning. But then it is used exclusively for cracklings. And if we want to get tasty and fragrant fat, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three to four cloves, a bay leaf (ground in the palms as small as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a pan and fill them with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Leave it for half a day. Peel the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to salting fat hot

Sometimes so unbearable to try the product! Or friends came to visit you. And what could be better with vodka, if not a thin, slightly pink slice of bacon, placed on the edge of rye bread. And if a piece of fresh pork fat was littered in the refrigerator, then in half an hour you can start a feast. We will prepare a clean jar with a lid, put a kettle on the fire. While the water begins to boil, cut into thin slices two hundred grams of fat. In a separate bowl, mix three large tablespoons of salt, one tea - peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the lard in a jar, alternating it with a mixture of salt and spices. And fill it with boiling water. The water level should be one centimeter above the fat. We seal the jar with a plastic lid. When the liquid cools down, salting in the brine at home is complete. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

It is possible to salt lard in the hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of the brisket so that the lard fits in the bowl. We wash two handfuls of husks from onions. We put half on the bottom of the multicooker. On onion clothes we place pieces of bacon and five bay leaves pounded in the palms. We fall asleep on top of the remaining husk. Boil a liter of water in a saucepan. Dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion husk with boiling water. Cover and set the mode "Extinguishing" for one hour. After the end of the program, let the bacon marinate in brine overnight. After that, we take out the pieces of the sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tbsp. L.), Dijon grain mustard and ground black pepper (two tablespoons each), four garlic cloves extruded through a press, three cloves. We boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing subsequently. A kilogram of my fat, cut into bars. In boiling water, add two hundred grams of onion peel and seven bay leaves. Put the bacon. Cook it over low heat for two hours. Hot salting is also beneficial because its shelf life is extended, because all microbes die from such a long heat treatment. Then we take out the bars from the brine, dry and rub with the remaining spices. We pack each piece in foil or cling film. We put for a day in the freezer.

  way in adjika

From five kilograms of the product you should first cut the skin. Dip the lard in boiling water and boil for about fifteen minutes, until a foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Cut fat into large pieces. Rub them abundantly with spices. Do not be afraid to salt or make the dish too spicy. Salo picks up as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. Fill them with fat bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat pieces of bacon with this mass. Put the bars in containers very tightly. Between them, you can add cranberries or cranberries. Securely pack the lids and put in the refrigerator for five days. This hot way is not suitable for bacon.

Fragrant Appetizer with Garlic

This recipe suggests cutting the product into small pieces. Put them in a pan and fill it with filtered water at room temperature. The liquid should cover the fat for two centimeters. Bring the water in a saucepan to a boil, and then cook on another low heat for about five minutes. Remove the dishes from the stove. Add five tablespoons with a slide of salt. Stir well until completely dissolved. We leave it like this for twelve hours. Thus, cooked lard in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five garlic cloves and grind with a mixture of spices. You can use the ready-made composition of seasonings "For salting fat", but nothing prevents us from preparing it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. Seasonings will become slightly wet from rubbing with garlic. This mixture should be coated with every bite. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Oven sponder

So far, we have looked at how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, bacon, in which there is a layer of meat, will be very tasty if you bake it a little. To do this, cut a kilogram bar into slices 1-2 cm thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. We wrap the bar in foil - tightly so that the fat does not leak. We put an aluminum envelope on a baking sheet and send it to the oven. From a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, expand the edges and let it brown for another five to ten minutes.

Another express method

Salting salted in the bag in a hot way allows you to get a tasty snack just a day after cooking. To do this, we need a dense, air-tight plastic bag. We cut the fat into small cubes. We rub each with spices (ground black pepper and chopped bay leaf necessarily). Boil a liter of water. Let's dissolve a glass of salt in it. Stir until completely dissolved. You can add a little clove. Pour hot, but not boiling brine into the bag. Bandage with an elastic band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.

For many centuries, fat was the food of the poor - the most enviable pieces of pork carcass were always given to those who could pay for them. And it was fat that gave energy and health to the people who made up the “labor force” in the Middle Ages, and even earlier, in the era of antiquity, who was put into the army by order of the Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about fat is its role in Columbus's discovery of America. Historians believe that if Columbus’s ship hadn’t had enough fat, he would hardly have managed to get to the New World - the sailors would have quickly become “brutalized” if they ate only fish.

Fat is rich in "long-playing calories" - those who eat it restore energy and strength for a long time. In 100 g of fat, approximately 800 kcal, but this does not mean that this product should not be eaten by weight watchers - in moderate amounts, fat can and should be eaten by everyone! This is an extremely useful product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in fat contribute to the elimination of toxins (fat combines well with alcohol, preventing intoxication and preventing the negative effects of alcohol consumption). In general, the transfer of arguments in favor of the consumption of fat may take more than one hour, but we conclude that 10-30 g of fat per day for people who do not have physical activity is not harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity, fat can be eaten and more than 30 g per day.

You can buy lard today without any problems. However, home-made lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and great taste of the prepared snack, delighting yourself and your home.

Raw Fat Selection

A great contribution to successful homemade bacon is the right choice of raw bacon when buying. So, you should pay attention to the following:

It is better to choose a fat with a skin (by the way, the most useful ones are exactly 2.5 cm of fat under a skin);
   The fat should be uniform, elastic, dense, the best way to check is to pierce it with a sharp knife (good fat will slightly resist, but it is easy to pierce, without jerking);
   It is better to choose fat from "girls", and not from "boys";
   In the section, the fat should be a snowy white or slightly pinkish tint;
   It is better not to buy yellowish soft fat.

Note that fat with streaks of meat is better to smoke or cook, with salting in the usual way, such fat will turn out too hard, or it may go bad in the refrigerator.

Salting sala at home - ways

Before salting, fat can be cut into layers of 3-4 cm thick, or immediately cut into desired slices. There are three methods for salting:

Since there are so many recipes for making bacon in these three ways, we will give the most popular of them.

Garlic Salted Recipe

You will need:

1 kg of raw fat on the skin,
  10 cloves of garlic,
  4 bay leaves
  4 tbsp salt
  3 tsp black pepper peas
  2 tbsp ground paprika
  1 tsp caraway seeds
  1 tsp ground chili peppers.

How to salt lard at home.

Rinse a piece of fat, dry it, cut a piece into two layers, lay it with the skin down on a board, make cuts 2-3 mm deep on the fat. Peel the garlic, finely chop it, chop 2 lavros, put the garlic and leaf on the lard, press into the incisions. The rest of the bay leaf and black pepper grind into crumbs with 2 tbsp. salt and caraway seeds, mix, sprinkle one piece of bacon liberally with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of fat with this mixture. Put the pieces of fat on the foil carefully so that seasonings do not wake up, wrap tightly, put in the refrigerator for 2 weeks. Or the lard can be removed in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Put the layers in the container, sprinkling them abundantly with all seasonings (garlic is also inserted in the cuts) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasoning, the first layer is put down with a sandpaper, the second - up, etc. At first, this fat is aged for 24 hours at room temperature, then it is cleaned in the refrigerator (not in the freezer), salted for 3-5 days.
   For the best salting of fat on top, you can put oppression. Another trick - do not be afraid to sprinkle fat with a lot of salt - the product will take in exactly as much salt as needed.

Quick Salted Salad Recipe

You will need:

Fat,
  black pepper,
  salt,
  garlic.

How to quickly salt lard at home.

Cut the lard with medium or large slices, grate with salt, pepper, garlic, passed through a press, put in a bag, leave for 12 hours at room temperature, then put in a freezer for 2 days.

Recipe “Onion lard” - lard salted in onion husk in brine

You will need:

Lard with layers of meat,
  husk of 7-10 bulbs,
  4-6 peppers, peas,
  3-4 bay leaves
  5-6 cloves of garlic,
  1 liter of water
  1 cup of salt.

How to salt lard in brine in onion peel.

Pour salt into a saucepan, pour water, bring to a boil, put onion peel, boil for 5 minutes, put the lard so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, insist 15 minutes, remove the lard, dry . Chop the garlic and lavrushka, crush black pepper, make cuts in the cooled bacon with a knife, stuff them with spices, rub them with the whole surface of the pieces, wrap the bacon with foil and put in the freezer. It will be possible to eat this fat after it is completely frozen.

The above method is the so-called hot ambassador. You can salt the fat with the cold salting method - the brine should be at a temperature of 2-4 degrees (the brine concentration is at least 12%): the bacon is put into a container, filled with brine, pressed down and covered with a lid.

There are very modern ways of salting fat.

The recipe for salted fat in a slow cooker in an onion husk

You will need:

1 kg of fat with layers of meat (brisket),
  200 g of salt
  4-5 bay leaves,
  2 handfuls of onion husks,
  1 liter of water
  2 tbsp Sahara,
  ground black pepper,
  garlic.

How to cook lard in a slow cooker in onion husk.

Soak the onion peel, then rinse it with running water. Put half the husk in the bowl of the multicooker, lay the lard, put the bay leaf and the rest of the husk. Dissolve sugar and salt in 1 liter of boiling water, mix, pour lard. Turn on stewing mode for 1 hour, after stewing, leave the lard in the marinade for 8-10 hours or overnight. Then dry the fat, grate the garlic, passed through the press and mixed with black pepper, wrap it with cling film, put it in the freezer, you can eat the fat after it is completely frozen.

Cooking lard in onion peel

A stunning and simple recipe on how to salt lard in a hot way in onion husks.
  This recipe is also good because salted salted in this way can lie in refrigerators for about 3 months.

To make lard in onion peel you will need:

Pork fat
  Water - 7 glasses
  Onion peel - a few handfuls,
  Garlic - 4-5 cloves,
  Flavored black and red pepper,
  Coarse salt - 1 cup.

How to cook lard in onion peel.

1. Cut fat into pieces the size of a fist.
  2. Add water to the pan, put onion peel and salt. Bring to a boil.
  3. Boil the brine for 5 minutes, and then put chopped pieces of lard in it (to evenly salt the lard, the brine should completely cover the lard)
  4. Lard should be cooked in brine for at least 20 minutes, and if there are layers of meat on lard, then boil preferably more - 30-40 minutes.
  5. After we turn off the fire and leave the lard in the brine for about a day.
  6. Then we get the fat from the brine, wipe it with a paper towel so that the fat is dry.
  7. Now the lard can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
  8. Put pieces of fat in packages and put in the refrigerator for a day, then put in the freezer or use.

It turns out very tasty fat - spicy and spicy, great for main dishes, as well as vodka.

Delicious bacon

Ingredients:

600 g of fat (or brisket)
  48 g of salt (8% of fat)
  5 bay leaves
  5 juniper berries
  10 peas of black pepper
  Spice
  1 head garlic

Cooking:

Grind the spices. Finely chop the garlic
  Mix everything with salt, roll pieces of bacon in this mixture (I cut into small, about 3x8 cm).
  Fold in jars and in the refrigerator for 3 weeks.

Everything is very delicious!

Baked bacon

For the recipe you will need:

Lard or dressing - 1 kg
  - pepper (peas) - 10 pcs.
  - coriander (peas) - 10 pcs.
- bay leaf - 5 pcs.
  - garlic - 1-2 heads.

Lard or chop the cut into long bars and stuff with spices and garlic. Grate each piece with salt and pepper and wrap tightly in foil.
  Fold the pieces into the goose bowl and close tightly with the lid. Bake at 200 degrees for about 1 hour.
  Serve cold.

Fat "Ladies" - unusually tender

There are many ways to salting fat. The “ladies'” ambassador in brine is especially distinguished among them - the salsum is tender, tasty and can be stored for a long time.

Ingredients:

1.5 kg lard;
   1 liter filtered water;
   5 tbsp. l salts;
   5 pieces. bay leaf;
   5 tooth. garlic
   black pepper peas;
   white ground pepper.

Cooking:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, knead the pepper with peas, break the bay leaf and pour it with the ground pepper into the brine, mix everything thoroughly. Rinse the lard and clean the skin well. Cut into large pieces. Put in a bowl, preferably in a glass. Pour with ready brine and put in a cool place for two or three days, do not close the lid - the lard should breathe. After salting - get, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Pate of bacon

Fat is loved by so many. I propose to cook a quick paste of bacon, which is perfect for a sandwich, especially with a green onion and a cucumber. Great snack for a picnic.

You will need:

0.5 kg of salted lard,
  1 large carrot,
  2 heads of garlic,
  bunch of dill.

Cooking:

1. Lard, grind garlic through a meat grinder.
  2. Grate the carrots on a fine grater, finely chop the dill.
  3. We mix everything, a paste of fat is ready.
  4. Inexpensive, original and tasty.

A very easy way to salting fat

Purely washed lard, dried with paper towels, is cut into pieces, then sprinkled with plenty of salt, red and black pepper, sliced \u200b\u200bgarlic cloves, dried tomatoes and paprika, coriander, bay leaf.

Then cover the pan with a lid and put in the refrigerator for 3 days.

Salted salted onion peel

1.5 kg of fat
  200 g salt
  1 liter of water
  ground red pepper
  garlic
  onion peel

This recipe for salting is simple, but the result is that many like it. The lard cooked according to this recipe is stored for a long time, it can be served on the table in any situation.

It is better to take a not-so-thick piece of fat, or whetstones, about 4 * 5 * 15 cm in size.

Dissolve salt in a liter of water, add onion husks and bring to a boil, lower the lard into a boiling brine, it should boil for about 5-7 minutes, remove from heat, then the lard should be left in the brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, grate the lard with red pepper. Store fat in the freezer.

Ural salo

Ingredients

1 piece of bacon with meat
  garlic
  Coarse salt

According to this recipe, the salting of fat is better to take a piece of fat with a layer of meat, but not necessary. On a piece of fat you need to make incisions along.

Peel and cut the cloves of garlic in half, stuff the incisions in the fat with halves of the garlic.
  Then a piece of fat should be sprinkled with coarse salt on all sides and wrapped in any cotton cloth.

Keep fat prepared according to this recipe, you need to be wrapped in paper, because of the plastic bag it can get an unpleasant odor.

LARD IN PACKAGE

Chop the head of garlic with rye of black and allspice, salt, spread the fat with this mixture, wrap it in a bag, wrap the bag with fat in another bag. It is necessary to wrap carefully, so that there would not be an air bag inside, which when inflated greatly inflates. Leave the lard in the kitchen for the night - marinate.

In the morning, having collected water in a pan, dip the lard into it, and put it on the stove to boil. Boil for 2 hours, and then leave to cool right in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut and surprise yourself, homemade and popping guests melting lard in your mouth, which they have never tried ...

Quick recipe. Daily fat.

Very quick salting - chop the fresh lard into 5 x 5 cm cubes, roll in coarse salt, black pepper, add any seasonings and place in a jar or pan, shifting with cloves of garlic. Sprinkle with salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the lard is ready. You need to store it in the refrigerator.

Roll from lard "Quiet Ukrainian night, but lard must be hidden ..."

Salad roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The recipe for a roll of bacon is very simple (and not expensive), and the preparation of a roll of bacon will not take much time. I took fat 3 cm thick. I always take thin fat, it fat cells do not yet need support from the connective tissue reinforcement - there are no veins in it, fiber, which sometimes interfere with biting and stuck in the teeth. the lard was bright white with a subtle pink tint.
  Make cuts on the formation and stick chopped garlic in them

Then it was powdered with black and white pepper, dry basil and rosemary and salted. She twisted a layer of fat into a roll, and so as not to turn around, she tied it with a harsh thread. In this form, in the bag, the fat was in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of bacon into the freezer and remembered about it a week later, cut it.

Foil baked bacon

We take lean layers. Cut into portions and soak overnight in a strong salt brine with spices for bacon (check the brine for strength with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers should be marinated for at least 8 hours. In the morning, remove the fat from the brine, let it drain. Wrap each piece in foil and lay it on the baking sheet with the skin down. Bake the fat in a hot oven for 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the ready-made fat from the oven, let it cool, drain the excess fat through a small hole in the foil. Put it in a bag (right in the foil) and put it in the refrigerator until it cools completely.

Lard in garlic saline

There are a large number of different recipes for making salted bacon and each hostess selects the most suitable for herself. Here is another way to salting fat.

When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove all unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.

Then the lard should be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small notches, after about three centimeters and put pieces of garlic in them. If you want sharper lard, then you can grease it with garlic mass.

Then the fat should be well sprinkled with coarse salt and red or black pepper.

Separately, you need to prepare a brine, for this two kilograms of salt need to take five liters of water and boil.

After that, pieces of bacon should be put in an enameled bowl or pan and pour the prepared already cooled solution, put a plate with cargo on top and put in the cold.

After seven or eight days, the lard should be fully cooked. At first, this fat will seem very salty, but this is only the first impression. It is necessary to get the lard from the solution and let it dry, then remove the excess salt, then to the taste the lard will already be unsalted. If desired, the fat can also be sprinkled with black or red pepper. Sprinkle abundantly.

This fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.

Finished fat is cut into pieces and served to the table, it can also be fried or made with greaves.

Bacon in the oven

Ingredients:

Pork lard with streaks of meat - 0.5 kg
  salt to taste
  freshly ground black pepper
  bay leaf - 8 pcs.
  garlic - 4 cloves
  baking paper

Cooking method:

Wash and dry bacon.

Cut the lard into small pieces, grate each piece with salt.

Sprinkle with pepper.

We take the paper and cut it into squares. Put two bay leaves and chopped garlic on a leaf.

We spread a piece of fat. We also put lavrushka and garlic on top.

Wrap the fat in paper. We take a cauldron or a duckweed, put the fat in paper.

We put in the oven preheated to 200 degrees and bake exactly 60 minutes. Then we take out the pads and cool them at room temperature. At night we remove the bags in the refrigerator.

  Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) bacon with 1 kg skin
  caraway seeds 1 tsp.
  coarse salt 4 tsp
  sugar 1/2 tsp
  bay leaf 3 pcs.
  garlic 1 head

Cooking method:

If not peeled, scrape the skin well with a knife, wash the fat and dry with a cotton towel. Pass half the head of garlic through a press, cut the other half into thin slices. Combine salt, sugar, caraway seeds and garlic. Lubricate the bacon with a salt-spicy mixture. Break bay leaf, mix with garlic slices and sprinkle lard on top and bottom. Put fat in a glass or enameled container, cover with a lid. Put the container in a cool, dark place (but not in the refrigerator). Turn over a piece every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Once or twice during this time, turn the piece over. And the last stage. Lard wrap in a film and put in the freezer for a day, without peeling salt and garlic. Peel just before serving, slicing into thin slices. Very tasty with black Borodino bread!

Smoked bacon in the oven

Ingredients:

Fat or brisket 400 g
  ready-made natural pickle-brine for smoking meat or lard 100 ml

Cooking method:

Salo cut in half. We take a sleeve or a bag for baking, put pieces of bacon in it, fill it with marinade, tie and put it in the refrigerator for 12 hours to marinate. Then we take pieces of fat and transfer to a refractory dish. We put the dish in the oven and bake for about 30 minutes lard at a temperature of 130 degrees, brisket at a temperature of 150 degrees. Cool the prepared fat in the freezer, cut into slices and serve.

Fat in the Bank

Ingredients:

A large piece of fat with skin
  salt
  garlic 1 head
  Bay leaf
  allspice
  3 liter can

Cooking method:

Wash a large piece of fat, dry. From this piece we cut rectangular pieces 5 cm long. Each piece is rubbed well with salt and put tightly in a jar, pouring each layer of lard into sliced \u200b\u200bgarlic slices. On top lay a couple of leaves of bay leaf and peas of allspice. Close the jar with a lid and put it in the cold. fat is ready for 5-7 days.

Pickled lard

Ingredients:

Lard with a large layer of meat
  water
  salt
  Bay leaf
  peppercorns
  garlic

Cooking method:

We take the lard and clean the skin (for this we put the lard with the skin up and scrub it with a knife, trying not to cut or tear at the same time). Then rinse and dry the lard. Cut the lard into small pieces 4 cm long. Pour cold boiled water into the pan and put salt at the rate of 100 g. per liter. Add the spices. Put the fat in a 3-liter jar or an enamel pan, pour brine. Add the garlic cloves crushed in the garlic squeezer to the jar. Close the lid, checking that all the fat is immersed in liquid and put in the refrigerator for 4-5 days.

Bacon in brine

Ingredients for the recipe

Fat
   garlic
   peppercorns
   Bay leaf
   brine

Recipe

We cut the fat with 5x15 cm cubes and put it in 1.5-1 liter cans (like pickled cucumbers, standing!), You do not need to fill the cans tightly. In a 1.5 liter jar you need to put about 1 kg of fat, not more. And add different spices: garlic, peppercorns, bay leaf.

Cook brine.

Pour water into the pan and put on gas. Dip the peeled potato into the water. As soon as the water boils (along with the potato) - we reduce the gas and put salt in the water, a few tablespoons. We bring the water to a boil and a little, until the salt dissolves, we boil in a quiet light. Our potato floats in the middle of the liquid (not at the bottom!). We put more salt and boil again a little. Potato rises even higher. Then we put the salt again and boil it, and put the salt in the spoons until the potato is on the surface (it should “push” it from the salt to the surface). All this time the brine is quietly boiled (on the quietest light). As soon as the potato “jumped out”, we throw it away and boil the brine for just another minute. Everything, brine is ready. Do not even try to try it with the tip of your tongue!
  Tuzluk needs to be cooled. As soon as it has cooled, pour it into jars of cooked bacon, wait a little and, if necessary, add it again. We close the banks with plastic lids and leave them in the apartment for a day, then the banks need to be put in the refrigerator for 10-14 days (I have 2 weeks). I store on the loggia (but we now have frosts below -35). Tuzluk in the banks does not freeze, it becomes very thick (poured in the bank very slowly, imposingly!).

After 2 weeks, our fat is ready. To say that it’s tasty is to say nothing! Soft, tender and slightly moist bacon ... You have long dreamed about this! Try it, add salt in this way too - you won’t regret it.

How to Make Flavored Lard

Ingredients for 10 servings:

Red pepper (coarse grinding) - 50 grams,
  dried dill - 30 grams,
  turmeric - 20 grams,
  bay leaf (frayed) - 3 pieces,
  cloves - 4 sticks,
  cinnamon - a pinch
  nutmeg (crushed) - 50 grams,
  fat - 2 kilograms,
  salt - 9 tablespoons,
  garlic - 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt fat, then this recipe is especially for you
  Stage 2: First you need to combine all the described seasonings and mix them well, so that they are evenly placed among themselves.
  Stage 3: The mode is fat into small pieces, their size should be 10 centimeters per 10 centimeters. Put it in a saucepan and fill it with water. Bring the fat to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cold place.
  Stage 4: After the lard has been infused, it is necessary to remove all the water with a towel and grate with garlic.
  Stage 5: grate the product with spices and leave until the lard has hardened. After acquiring hardness, the product can be consumed.

Fat in Onion Husk

A product prepared in this way looks like smoked lard, but has a specific taste. Prepare it by boiling in saline with the addition of onion husks and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is taken out of the freezer, otherwise it will crumble. Let it lie down a little at room temperature.

Ingredients:

Fresh lard 1000 g
  Water 1 L
  Salt 150 g
  Onion husk 10 g
  Sugar 1 tbsp. l
  Garlic 2 head
  Black peppercorns 10 pcs.
  Bay leaf 2 pcs.
  Ground red pepper 0.5 tsp

Cooking:

To prepare the product, you need to take fresh lard of small thickness, rock salt without additives, water, onion husks, sugar, garlic, black pepper peas, bay leaf and ground red pepper.

Pour water into the pan, put onion husks, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and lower into it the lard cut into pieces.

Cook lard over low heat for 1 hour, and then remove from heat and leave in this brine for a day.
  Peel the garlic cloves from the dry shell and chop finely or pass through a press.

Remove the fat from the brine and dry
  Thoroughly rub the lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of fat in foil and place in the freezer

Before use, let the lard lie down for a while at room temperature (so as not to crumble when slicing), remove the excess garlic and cut into thin slices. Serve with horseradish or mustard.

Fat roll recipe

Salad roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The recipe for a roll of bacon is very simple (and not expensive), and the preparation of a roll of bacon will not take much time.

To roll you need:

Salo (preferably thin without skin) square or rectangular
  - garlic 4-5 cloves
  - salt
  - allspice
  - raw carrots 2-3pcs

Cooking method:

Rinse the fat thoroughly and dry it with a napkin. Peel the garlic and grate it (or squeeze the garlic). First grease one side with garlic, grate with salt and pepper.

Wash and peel the raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. In order to prevent the roll from spinning over the entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Put in a pan and pour water at room temperature. Simmer for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and allow the roll to cool by putting it in the refrigerator. When the lard hardens, the roll can be cut into thin circles.

Ukrainian recipe for bacon

The fat is considered to be the best from the sides or from the back of the pig, it is the softest, oily. The skin should be thin, well-groomed. The structure should be white, soft and resilient.

For salting, it is better to take thick lard without thick veins of meat. There are various ways to make lard in Ukrainian, however there is one that has been known since ancient times. Consider how to salt lard in Ukrainian.

The recipe for bacon in Ukrainian is quite simple and will not take much time.

Ingredients:

Fat 1 kg
  garlic
  1 head
  salt,
  spices (red and black pepper powder),
  bay leaf 1pc.

Cooking method:

Lard cut into pieces about 15x7 in size, do not cut the skin. Grease with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 teeth), cut into thin slices. With a knife in the fat, make small indentations (holes) and stick a clove of garlic in each indentation. Then rub abundantly with pepper (black and red ground). Grind bay leaf - 1 pc, and also grate each piece.

Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the period of salting depends on the size of the pieces of fat and its structure). Then refrigerate for 1-2 hours, so that the fat is frozen. Before use, clear pieces of salt and spices. Store in the refrigerator (best in the freezer). Shelf life is several months. If underlining is used for salting, then the period of salting is doubled.

Salted in this way, lard is great for sandwiches and will become a real delicacy, both on a regular dining table and at a festive feast.

How to salt lard with garlic?

Ingredients:

Fat - who loves what
  5-6 cloves of garlic
  salt
  ground black pepper and peas
  Bay leaf

Cooking:

Before salt with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin so that the lard does not break up.

We cut the cloves of garlic into slices, mix the salt with ground pepper and peas.

Then roll each piece of bacon in a salt-pepper mixture and cover each piece of bacon with garlic petals.

Put the salty fat tightly in a deep plate. We shift each piece of bacon with bay leaf. Then we cover the container with fat with a flat plate and put the press on top

Leave the lard for several hours at room temperature, then remove for a day in the refrigerator. After that, clear the lard of excess salt, put it in a bag and put it in the freezer.

Fat - a product that from time immemorial has been eaten by different peoples. For the Slavs, it has always been considered a symbol of wealth in the family, so even now there are not a few among us who, with its help, do not restore strength and energy in the body, and for Ukrainians it is still a kind of brand. Since childhood, I remember the feasts of our large family, during which on the table there was always salted or fried bacon, or added to some dish as an ingredient. There is probably no such product about which so many stories, jokes and sung songs have been told as about fat.

Nowadays, unlike red and black caviar or toad legs, lard is available to every connoisseur: ordinary workers in factories or banks, and government officials or rural residents. Many can afford to eat a piece of fat for lunch, regardless of their financial situation and status in society.

In addition to its taste, fat has a lot of irreplaceable useful fatty acids, even ahead of butter. It contains the monounsaturated oleic and polyunsaturated fatty acids necessary for each organism. Especially fat is valued for the arachidonic acid contained in it, which is responsible for the exchange of cholesterol, the production of hormones.

The recipe for salting fat in brine.

My family and I love lard with a meat cut called underlining. As for me, it is softer and tastier than solid, but this does not mean that for cooking according to this recipe you cannot choose any other part. Having come to the market or to the store, choose the one that you like and feel free to buy it. The main thing is that it should not be a cord that has an unpleasant smell.

Ingredients for salting lard in brine:

1. Pork fat (great for undercoats) - 1kg;
2. Water (preferably boiled chilled) - 1l;
3. Rock salt - 6-7 tablespoons;
4. Peeled garlic - 5-7 cloves;
5. Bay leaf - 5-6 pieces;
6. Black and / or colored peas - 6-8 pieces;
7. Allspice - 4-5 pcs;
8. If desired, at the end of the fat can be spread with any seasoning.

Additional materials:

1. Glass jar or other containers, such as a pan;
2. Saucepan for boiling brine;
3. Paper napkins or towels;
4. Foil;
5. Board for cutting.

With the ingredients and additional materials sorted out, so now let's start salting salted in brine.

1. First of all, it is necessary to pour 1 liter of water into the pan and put it on gas.

2. Now pour 6-7 tablespoons of salt into the pan and mix well. Wait for the salt water to boil and remove its fire. Place the pan in a place to cool.

3. Now proceed to cutting fat. I had one piece of bacon, which I cut into 3 pieces, easily fit in a jar in length. If you use other dishes for salting, then cut the lard so that it fits completely into your container, and you can squeeze it on top with something, such as a plate (put under yoke).

Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After this, it is necessary to rinse 5-6 dried bay leaves (you never know how much dust can be on it) and break them into small parts.

4. Put garlic on the fat, and if desired, it can be placed inside, after making small cuts for this.

5. Place the fat in a jar or in the container in which it will be salted. If it is a bowl or pan, then the lard must be crushed with oppression so that it is completely covered with brine. To do this, you can use a plate, on top of which put a jar or a bottle of water.

Between pieces of bacon evenly distribute pieces of bay leaves and fill in peas of allspice and bitter pepper.

6. When the brine, which we set to cool, reaches approximately 30-40 0 C, fill them with lard.

7. Now, if the lard is salted in a bowl or pan, set the oppression, if in the jar, then just cover it, but do not completely cover it. In this form, it must be put for 1-2 days in a dark place with room temperature. Then, still not closing the lid, put the lard for a couple of days in the refrigerator, but not in the freezer.

8. After salting, remove the fat from the refrigerator. Then you need to pull it out of the jar (pots or bowls), and pat it with paper towels to remove excess moisture.

9. Now, if desired, the fat can be grated with some seasoning or left as it is. For example, I rubbed two pieces (the seasoning is green), but the third does not. Also, for the convenience of slicing fat before serving, each large part can be cut into smaller pieces. Then wrap all the lard in foil.

10. Put all the fat wrapped in foil for storage in the freezer. In this form, without defrosting, it can be stored for a very long time.

To choose the right fat, it is better to go to the market or to the farmer's store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The fat should be thin, smooth, without bristles and preferably with the stamp of a veterinarian.

Smell the fat. The smell of the fresh product is thin, sweet and milky. The presence of a specific flavor indicates that the lard came from the boar. Do not remove the smell of any spices, so it is better to refuse the purchase.

Poke fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After the purchase, the lard should be washed with running water, dry well with a towel and begin the cooking process.

What to salt with fat

With salt, garlic, bay leaf, caraway seeds, dill seeds and even with onion husks and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of fat is that it absorbs as much salt as it needs.

How to pickle lard

At home, fat can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished fat in the freezer.

• 1 kg of fat;
• 200 g of salt;
• 20 g of ground black pepper;
• ½ head garlic.

Cooking

Cut the fat into small pieces 4–5 cm wide.

Make cross sections in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the bacon there and rub it well with salt on all sides.

Sprinkle with pepper on top. If desired, you can use a mixture of red and black.

And chop the garlic into slices 1-2 mm thick and put them in the slots on the pieces of bacon.

Put the lard in a container and put it in the refrigerator for 3-4 days.

The bacon is ready. It tastes best with brown bread.

For further storage, clean or rinse off excess salt, wrap the lard in a cloth, put it in a bag, and then in the freezer.

• 2 kg of fat;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Cooking

Rinse the salo, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimum thickness of the piece is 5 cm.

Cook the brine. Pour 5 cups of water into the pan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Chop the garlic lightly and rub them with lard. Rinse and dry bay leaves.

Put the lard in a jar. Do not try to stack the pieces tightly: lard may rot. Lay layers of bacon with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red pepper, cumin, paprika. Then wrap the lard in paper or bag and put it in the freezer. In a day, the fat will be ready.

• 1 liter of water;
• 2 handfuls of onion husks;
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of fat with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, a mixture of peppers to taste.

Cooking

Pour water into the pan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put lard in it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Remove the lard, dry it and grate it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put in the freezer.

Before serving, hold the bacon at room temperature for 5 minutes and cut into thin slices. This fat is best combined with brown bread and mustard.