How to salt the lard in brine. Lard in brine - the most delicious recipe, in a jar, hot or cold, for the winter

13.04.2019 Fish dishes

Many people like salted bacon, but do not dare to cook it yourself. People are mainly concerned about the risk of infection with pathogens that may be in the raw materials. Indeed, with dry salting, the survival of such microorganisms in the finished product is by no means excluded. (Read more about dry salting of lard in this article.)

In this sense, it is preferable to salt the fat in the brine (especially in the hot). With minimal effort and very modest costs, you get a useful product that can be given even to children. Lard prepared in this way is well stored and has excellent taste.

Today we will teach readers how to salt the fat in brine at home.

Choosing lard for wet salting

For “dry” salting, predominantly homogeneous raw materials are purchased, cut from the sides or back of the pork carcass, since other pieces after processing often become rigid. To salt the fat in the brine, you can take layers from the peritoneum, and from the ridge, including those that contain layers of meat.

For salting of fat in brine, layers can be taken both from the ridge of the pig and from the peritoneum (leaner fat with layers)

The general principles for the selection of raw materials for salting remain the same: lard should be soft, have a white or slightly pinkish color, a smooth, dense skin and a pleasant, unobtrusive smell. In no case can not purchase the product from unreliable suppliers, as well as choose pieces that are not veterinary stamps. Do not buy pieces of carcass, taken from the boar: they have an unpleasant smell, which is amplified in the cooking process.

In addition to the main ingredient, salting lard in brine requires a little: water, coarsely ground salt, spices (most often take bay leaves, black peppercorns and ground peppers), as well as garlic.

Getting Salted Lard in Brine: Recipes

There are two main ways of preparing a product: cold and hot. In the first case, the raw materials are poured with cooked and cooled brine and kept up to readiness. The “hot” method involves either immersing lard in a freshly cooked pickle, or boiling it in a salt solution containing spices.

In addition to salt, other seasonings are added to the brine (bay leaves, sweet peas, black and red peppers, paprika, dry or fresh garlic, etc.)

Of the variety of recipes for cooking bacon in brine, we have chosen the following for our readers.

Salo in Ukrainian

1.5 kg of raw materials take 2-3 tbsp. l salt, 1 tbsp. l ground pepper (black and fragrant), 0.5 tbsp. l black peppercorns, 5 bay leaves and 5-6 cloves of garlic. Cook the brine from 1 liter of water, salt and spices. The liquid is cooled, add chopped garlic. Immersed in the solution of fat, cut into the same small bars, and press it down with oppression. In this form, the product is kept in a cool place for 3 days. Then the pieces of fat are removed, dried, rubbed with ground pepper and garlic (and / or other seasonings) and sent to the freezer, wrapped in foil or cling film.

One of the most common recipes is saline in Ukrainian. Recipes set, we offer a basic

Hot method in onion peel

If you salt the fat in the brine in this way, the finished product is not only very tender and tasty, but also beautiful. It is necessary to boil 1 liter of water with 2-3 handfuls of onion peel, then put 5 tbsp. l salt, a few bay leaves and 10 black peppercorns. You can add 1-2 tsp. ground pepper and 3-4 buds cloves. After boiling the brine for at least 5 minutes, put pieces of bacon into it and cook until ready. The preparation time depends on the size of the pieces and the quality of the raw materials. Fat from a young animal, sliced into thin plates, will be salted in about 30 minutes, but it may take up to 2 hours for an ambassador of thick chunks. The readiness of the product is determined with the help of a fork: the teeth should enter the fat to the full depth without effort. After cooking, remove the pieces from the brine, coat them with a mixture of spices and chopped garlic and put them in the freezer. Salted lard cooked in this way is absolutely safe. The look and taste it is slightly reminiscent of smoked products. Some housewives when cooking lard add to the brine a few spoons of "liquid smoke" to enhance the specific taste, but the use of this seasoning requires caution. In any case, it is not necessary to violate the recipe indicated on the package, as well as to flavor the products that children will eat with “liquid smoke”.

Hot salted without cooking

In this case, the brine is prepared from 1 liter of water and 5 tbsp. l salt. Seasonings are added to taste. Pieces of fat are placed in an enameled bowl, poured with hot pickle and pressed down with a yoke. The container is left at room temperature until cool, and then incubated for 3 days in the refrigerator. The finished pieces are removed, dried, rubbed with spices and garlic and sent for storage in the freezer.

When larding spices in lard, do not be afraid to experiment; do not forget to add a pinch of hot peppers for spiciness, sweet pepper for paprika, coriander for aroma

Pickled bacon in a can

You can salt the fat in brine in a jar. On the three-liter capacity you need to take 2 kg of fat, 1.5 liters of water and 5 tbsp. l salt. In this case, the brine is better to cool. Fat lay in a jar mixed with spices and chopped garlic and pour salt solution. Capacity to close the plastic lid and send in the refrigerator for 5-6 days. Ready to dry the pieces, sprinkle with spices and put in the freezer.

Storage of fat

Lard, cooked in one of the “wet” methods, is stored frozen for up to a year, and it is quite possible to store it for the winter. Read more about the storage of fat, read in

Juicy and fragrant salty lard - a constant snack on the table in the winter season. Salting fat can be done in several ways: hot, cold, dry, etc., but the best fat is obtained in a cold, aromatic brine. Such a product can be stored in the refrigerator for about a week, but if you plan to keep it longer, be sure to put it in the freezer, after having dried it from the brine.

For pickling, you are free to choose spices to your liking: bay leaf, salt, black pepper, dill seeds, garlic, etc. Sugar, vinegar should not be added to the brine!

Ingredients

700 g of lard with or without layer
1 head of garlic
0.5 liters of hot water
1.5 Art. l salt
5 bay leaves
0.5 tsp. dill seed
1 tsp Pepper Mix in Peas
0.5 tsp. ground black pepper

Salting of fat: a step by step process

1. All spices pour into a cauldron or pot. Peel the garlic, divide into cloves and peel them, rinse with water. Cut into slices into a container. Pour in hot water. Place the container on the stove and bring its contents to a boil. Turn off the fire and cool the cooked brine to room temperature.

2. Rinse the lard in water and scrape off the skin with a knife contamination. If you love fat without skin, then just cut it off. Cut the fat into portions that fit easily into any container.

3. Put them in a prepared container or container and fill with chilled pickle, pouring all the spices on the bacon. Cover with a saucer or plate and place a yoke on the fat, for example, a 1 liter jar filled with water. Do not forget to cover it with a lid. Place the fat in brine for 3-4 days in the refrigerator or cellar. After a specified time, the snack can be removed from the brine and tasted. If you like light-salted lard, then remove it from the brine, dry with paper towels and place in a bag in the freezer for storage. For salted sala, leave it in brine for another 2-3 days.

To make this picture come true, you need to buy the correct fat or pickle it at home. There are many ways to find your own, which you will like immediately and unconditionally, is difficult. Try and be sure to find it.

The easiest way is, let's say, “grandma's”. According to the “grandmother's recommendations,” salting 15 kg of fat will require 1 kg of salt (that's how much salt they used before!). Just remember that it is suitable for lard without spills of meat.

The easiest recipe for salting salo at home

Fat with sandpaper cut into long cubes. Every 8-10 cm make transverse incisions. Rub the fat on all sides with salt. Place tightly so that there are no voids in enamelware. Pour again with salt. Put a wooden circle on top and a load on it.

This amount of fat requires periodic shifting of the bottom row up, and the top, respectively, down. This should be done every 5 days.

After 20 days the fat is ready. You can keep it wrapped in a clean cloth in a suspended state in a cool place (cellar) for up to two months. For longer storage, laid out in bags, in the freezer.

How to pickle bacon with spices at home

Having slightly improved the "grandmother's recipe", namely, by adding spices, we get the most delicate and delicious fat to the table. This method is good for fat with an interlayer.

Ingredients for salting salo:

lard - 2 kg
salt - 150 grams
black and red pepper - to your taste
garlic - 1 head

Cooking Salted House Fat

Cut the meat into 4-5 cm wide slices.

Make transverse cuts on it.

In a plate, mix the black and red peppers.

Pour all the salt into the container.

Putting the fat in this container, rub it well with salt from all sides. Sprinkle with a mixture of peppers on top.

Sprinkle with a mixture of peppers on top.

Put slices of peeled garlic into the cuts.

Put the fat in a plastic bag, pour the rest of the salt here.

Put the bag in the fridge. Salt will be salted after 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:

to store fat, clean off or wash off excess salt, wrap in cloth, and then in the bag and in the freezer.

ON A NOTE

The main thing in the process of salting - to choose the right fat. It should be soft, with a soft skin (it is desirable that it be gummed with straw, which, of course, is rare today). Do not take thin fat, good - from 6 centimeters and higher.

Although ... as a way of salting, and the choice of fat, or rather that part of the carcass, from where it is cut, everyone has their own. Some people like clean, meatless, someone thinner, someone fat and meatless.

The process of salting is simple, and most importantly, do not spoil the fat with salt. It will take as much as necessary. And this "need" is just right for our taste.

Spice. Here, too, everyone has their favorite and most used: from simple salt to finely chopped greens. Garlic is also used to taste, not everyone loves it.

In general, all methods of salting can be divided into dry and in brine. Above was given the recipe for dry salting.

How to pickle fat at home in brine

One of the recipes when lard (and skin) is very soft and fragrant. Varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

lard - 2 kg
salt - 1 cup
water - 1 liter
garlic - 4-6 cloves
bay leaf - 10-20 pieces
ground black pepper - to your taste

How to cook homemade bacon in brine

Cut the lard into small pieces (about 5x10). Pure garlic in a mortar or press.

In a saucepan, dissolve the salt in water at room temperature. Put a bay leaf. Bring water to a boil. Cool the brine.

Slices of bacon pepper to taste. Spread garlic. Put them in a container and fill with brine. Put a lid (plate) on top and oppression.

Put the bacon in the fridge for six hours.

After this time, the fat is ready to eat. Store it in the freezer, after putting it in the bag.

About the benefits of bacon and vodka

Salting of lard is one of the old methods of preserving its surplus. But this goal was relevant once, in times of natural farms. Today, salted lard is not so much to save as to get a tasty product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means continuous “bad” cholesterol, what good can there be ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of consuming goodies in moderation, you will get a lot of benefit from salty fat.

1 Useful homemade lard makes arachidonic acid (Omega-6-unsaturated fat), which is necessary for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value. Calorie salty home fat 770 Kcal. This is the so-called “good”, “long” calorie value, which is valuable for nutrition, for example, for tourists, athletes, people engaged in physical labor. A pair of bacon sandwiches is an excellent energy snack, if you cannot fully dine.

Especially good fat saturates, if you use it with a glass of vodka. Alcohol breaks down fats into water and "clean" energy, that is, carbohydrates, turning pork fat into a super-nourishing food that satisfies the need for food for a long time.

And this is not the whole benefit that can be extracted from fat.

As for the taste of homemade salty bacon, this is not talked about. This is a try.

Salt lard at home or buy it on the market and in the store - everyone will decide for themselves in their own way, but it is more profitable to salt at home and the lard is more tasty at the outlet, do not even bother arguing! I think most will converge in the correct opinion: at home, tastier and more profitable.

Our task is not to open the discussion, but rather to close and translate the topic in the direction: how to salt the fat - traditionally dry, in hot or cold brine? Each of these methods will find supporters, though, as in the well-known joke: “Why try it? Fat as fat! ”Fat does not happen bad, but it can be very tasty!

Home recipe how to pickle dry fat way

Ingredients:

pork lard fresh - 1 kilogram;
large table salt - 1 kilogram;
ground black pepper - to taste;
seasonings - by preference or special mixes for salting salo.

Dry salted with homemade lard as follows:

Fresh bacon wash, peeling the skin. Let it drain and dry with a paper towel. Cut into the same size in rectangular portions, although it is permissible and the whole layer.
In a bowl, mix the dry ingredients with coarse salt until uniform and roll the pieces of bacon from all sides in this mixture.
At the bottom of the tank pour salt in a layer of 0.5 cm.
Lay the pieces of bacon with small gaps, sprinkle with bay leaf crumbs and salt.
If necessary, the second layer should be put on top and sprinkle it with the remaining salt. Stand with bacon under the lid to stand in a cold place or in the refrigerator for 5 days.
Further storage of the finished bacon is possible in the refrigerator or in a sealed package of each piece separately in the freezer, which will prolong its shelf life many times.
Homemade recipe for salting lard in brine (brine)

Fat with layers of meat - the most delicious way

Ingredients:

drinking water - 800 milliliters;
fresh fat - 1 kilogram;
sea salt or usually large - 1 cup;
garlic - 3 slices;
laurel leaf - 2 pieces;
pepper and other spices - to taste.

Salt in brine according to a simple home-made recipe is salted like this:

Washed and dried fat cut into small pieces of 4-5 centimeters.
Pour water into a suitable container and dissolve the specified amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
Put the pieces of bacon tightly in a glass jar, pour with cold brine and insist in the refrigerator for 24 hours under the lid. If the pieces are larger, the time of salting is slightly delayed.
After salting, pieces of fat can be stored without brine in the refrigerator or in the freezer.
How to pickle homemade bacon with garlic and pepper

Pickle fresh bacon

Ingredients:

lard fresh;
salt large;
fresh garlic;
black pepper;
laurel leaf.

Salt with garlic and pepper to salt at home like this:

Prepared (washed and dried with a paper towel) fresh lard cut into arbitrary size pieces.
Garlic for salting in the preferred amount of peeled and cut into 4 pieces.
In different places of a piece of bacon, use a sharp-pointed knife to make a hollow, where you can immediately insert a sharp quarter of a clove of garlic, by drowning it as deep as possible - this is called fattening.
Salted lard is plentifully rubbed with a mixture of salt and black pepper with a bay leaf crumb and tightly packed in a plastic bag, generously sprinkled with salt - it is impossible to over-salt it.
Place the bag of fat in a container, hold for one day at room temperature and another 5 days in a cold place or in a refrigerator.

In the future, such fat for food is enough to scrape with a knife from salt or rinse in cold water. The remaining pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salty bacon.

The original recipe for salting lard in onion peel

This is a hot method of salting fresh lard in a rich broth of onion peels, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy for the liver.

Ingredients:

fresh fat - 1.5 kilograms;
drinking water - 1 liter;
table salt - 7 tablespoons;
onion peel - 2 cups;
garlic and ground pepper - by preference.

The recipe for lard in onion peel salt as follows:

Flush the onion peel through a colander into a pan, pour the specified amount of water, put on the fire, bring to a boil, put the right amount of salt and dissolve it completely.
By this time, cut the fat into pieces no wider than 5 centimeters, the length is not limited, put them in boiling onion broth and cook for 15-20 minutes, if the fat is thicker, then cook a little longer.
Leave the boiled lard to cool in onion broth for 12 hours, after which the pieces of fat are removed, smeared with chopped garlic and pepper, you can connect the ground red, which will give the product an interesting tone and taste.
Each piece of bacon wrap with cling film or foil and those whose use is deferred, stored in the freezer for even months.

Fans of a sharper taste of smoked meat when cooking lard in onion peel are advised to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

Solving the question: how to salt the fat, do not forget here is such a simple and affordable way to hot pickle. Especially for such salting suitable fat with layers of meat. The whole process of salting lasts no more than 4 days, but the product is able to remain in the freezer for months.

Ingredients:

fresh fat - 800 grams;
table salt - 7 spoons;
drinking water - 1 liter;
laurel leaf - 4 pieces;
allspice peas - 5 grains;
cloves - 3 grains;
fresh garlic - to taste.

According to a homemade recipe in hot brine, salt is salted as follows:

Wash the lard and dry with a paper towel. Cut a layer of fat into 3-4 pieces.
In a suitable saucepan, where all the ingredients listed above, the amount of which, except salt, are variable, cook after boiling for two minutes.
Turn off the fire, and put the prepared lard into the hot brine, cover it with a suitable flat plate so that it does not float, remaining outside the brine. The lard remains in this brine until the product is completely cooled.
After cooling down, place the entire container with brine and lard in the refrigerator and keep it under the lid for three days.
After three days, remove the ready fat from the brine, let it drain, dry with a paper towel and, smearing with a mixture of chopped garlic and spices, wrap it individually individually in foil or plastic wrap. You can store in the freezer for a long time.

You can include horseradish and any seasoning according to your preference in the mixture for coating pieces of ready fat. But there is an option: do not coat with anything - it will still be very tasty!

How to pickle bacon for smoking according to the village recipe

Homemade smoked lard is still a delicacy! Only a significant share of success comes from its proper salting before the smoking process.

Ingredients:

fresh fat - 1.5 kilograms;
table salt - 200 grams;
ground pepper;
laurel leaf - 2 pieces;
fresh garlic - 3 slices;
mustard powder - 1 tsp.

According to the village recipe, fat for smoking is salted as follows:

Peel and chop the garlic.
Washed and dried fat should be rubbed with a mixture of salt, pepper, garlic and put loosely in a container. Sprinkle with salt on top.
Sprinkle further with mustard powder and spread the bay leaves. Then pour boiling water so that all the fat was covered with water.
The container with lard comes to natural cooling and is placed for 3 days with the lid closed in the fridge, after which it can even be smoked, even to be eaten.

Roulette fat

This recipe for the preparation of the combined fat, takes a little time and effort, but the finished product fills the house with intense meat aroma.

Components:

bacon with meat layer - 1.8 kilograms;
dill seeds - 2 tablespoons;
black or red pepper and rosemary - 1 tablespoon;
coarse salt - 1 tablespoon + 2 teaspoons of kosher salt;
garlic - three cloves;
olive oil - 2 tablespoons.

Cooking instruction

Pork carcass, brisket and brisket, which should be with a small meat layer, are well suited for cooking.
Fry the dill and pepper seeds in a dry frying pan over medium heat for 1 to 2 minutes until the aroma appears. Allow to cool, then grind several times in a coffee grinder with rosemary until the texture is finely crushed, but not powdery.
In a small bowl, use the crush to grind the spice mixture with salt, garlic, and olive oil to a paste. Other seasonings that go according to the recipe can be used as a sprinkle.
In a single piece of pork, separate the meat layer, and turn the piece upside down with the skin and use a knife to make a not deep notch so that the finished product does not crack.
To separate a meat layer from pulp of fat, to fill to taste, and to rub plentifully fat with the prepared mix of seasonings.
Grind the meat part into pieces, fill to taste and put on prepared semi-finished product, retreating from the edge by 1/3. All roll into a roll and send overnight in the refrigerator for eight hours.
Put in a preheated oven and bake at about 200 ° C until ready.

Salted lard in jars with parsley and dill

This recipe was advised to me by my good friend, and her mother handed her by inheritance to her grandmother. Salo turns out very tasty, and instead of traditional spices fresh greens, garlic and ground pepper are taken.

Components:

lard - 6 kilograms;
garlic - 2-3 heads;
greenfinch dill and parsley - 2 bunches;
mustard in dry form (powder) - 1 tsp;
salt - 600 grams.

Technology of cooking salty bacon in jars

Salo with a small layer of meat cut into pieces, which should go into three-liter jars. In a separate bowl pour salt and pepper and mix. Next, healthy sprigs of dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the slices and chop.

After the bottom of three-liter clean cans sprinkle with three tablespoons of the mixture of salt and pepper, then the branches of greens and garlic. Dip all the pieces in salt seasoning and put in a bowl, shifting greens and garlic. And so do to the top.

At the end of the surface of the lined fat squeeze with mustard and close the capron cover or tie up with food paper with cellophane. With long-term storage of fat, mustard slows down its damage.

Boiled bacon with cherry twigs

People say: “Sala does not happen much”, Salo is never bad, it can be tasty! I want to offer an old way of salting lard, then they used only natural natural additives, which were only good, and the taste was excellent!

Components:

lard - 2.5 kilograms;
water - 2 liters;
cherry branches - at least 250 grams;
onions - 5 small onions;
garlic - 14 cloves;
husks - how much will go down;
salt - two glasses;
pepper in the preferred amount.

Cooking instructions for boiled bacon with cherry twigs

To conduct preparatory work for the primary processing of fat. Then rub with coarse salt and ground pepper (can be red or black) on all sides. Cut into large pieces into four parts, but not cutting at the base.
Cherry twigs cut from a healthy tree, slightly dry, then break into pieces. Then add onion and garlic peels, onions with garlic, cut into two parts.
Take two standard plastic bags, put one in the other, on the bottom and from the sides lay out the proposed combination of spices and flavors - but bay
Sheet does not in any way add!
Delicate aroma of cherry twigs immediately lost. Pack tightly tie and cook for 45 minutes. Heat stop, cool, and then remove the finished product from the package.

A quick way to pickle lard

What ingredients will be needed:

A kilogram of fat;
400 grams of salt;
Garlic - 5-6 cloves;
A bit of black pepper in a ground form.

How to pickle fat prescription in a hurry:

Salo should be pre-washed, cleaned of dirt and wiped with paper napkins;
Garlic peel, cut into thin plates;
Cut the fat into small slices, pierce in several places;
Then rub each piece with salt, garlic and pepper, put the garlic in the puncture sites;
Put all grated pieces in a jar, sprinkle with the remains of salt and pepper;
We place the jar in a container with water, set it on fire and sterilize it in boiling water for 30-45 minutes;
Ready fat recommends eating in a short period, otherwise it will deteriorate.

Secrets and tips on how to pickle fat right

In the case of salting salo, there is no need to be afraid of an overdose of salt and spices: fat will take only a certain amount of salt, and spices can always be removed from its surface.
The peritoneum is suitable for hot types of salting of fat, and in the dry version it will remain very hard. Lateral layers of fat and from the back - this is the best material for dry salting.
The smell of garlic with its prior use in salting quickly evaporate. For this reason, rubbing them with pieces of fat is better before eating them for food.
If the fat is harsh, then it can be softened by soaking in cold water for 10-12 hours, while adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
Fat before you need to cut it to serve thin and smooth, hold in the refrigerator. In the cooled state, it is more elastic and a sharp knife easily copes with it.
Meat strips darken in ripe salty bacon. If they still remain pink, then you need to give the fat time to infuse. When dry salting on unsalted pieces of fat, salt can be sprinkled, in the same brine salt should be not less than the norm.

A slice of salted bacon, smeared with mustard and laid on a crust of black bread has always been and will be considered the best snack for feasts. This product will be one of the most delicious types of cuts, if the fat is properly salted. What for you will be the most delicious recipe for fat in brine - it's up to you. Below are the best options for this dish, as well as helpful cooking tips.

How to salt the fat in the brine - a classic recipe in Ukrainian

The classic recipe for bacon in brine refers to the Ukrainian cuisine, and is used most often. It is the simplest, but at the same time very tasty option for preparing snacks. Salted fat is cut into thin slices for sandwiches, fried potatoes with it, served with borscht and soups.

Products for cooking:

1.5 kg of fat
6 black peppercorns
1 tablespoon ground pepper
2 tablespoons coarse rock salt
5-6 lavrushek
6 large cloves of garlic
1 liter of distilled water.

Salting salo in brine at home:

Rinse a piece of the product thoroughly under running water, after blotting excess paper with paper towels. Cut into 3-5 pieces of approximately the same size. To clean a skin with a knife from the remains of villi.
For the preparation of brine is recommended to use enamelware. Pour water into it and dissolve the salt, add other spices and chopped garlic cloves.
Pieces of fat into the brine, evenly spreading them in capacity. The liquid should completely cover the fat.
On the dish you need to put oppression. For the construction of the cargo, you can cover the pieces of bacon with a flat dish, and put a bottle filled with water on top.
The whole structure should be placed in a cool place and kept for three days. After the time of salting, pieces of fat are removed from the container, dried with napkins, rubbed with pepper and put garlic in small cuts.

Snack ready to serve. It is best to store part of the product in the freezer, after it is wrapped in foil.