For many, lard is a favorite product. Despite the fact that it consists of pure fat, it has a lot of nutrients. For example, arachidonic, linoleic, vitamins and carotene. In small quantities, lard is very helpful. For snacks, lunches and even breakfast is an indispensable product. Of course, you can buy it in a store or on the market. But it is best to cook yourself. so that the skin was soft, we will tell in this article.

Choosing fresh bacon

The taste of the finished dish depends largely on the quality of the original product. Here are some tips on how to choose it. The opinion is mistaken that the thicker the fresh fat is, the tastier it will be. For salting it is better to choose pieces no thicker than 4-5 centimeters. More voluminous suitable for vytaplivaniya fat.

When buying, pay attention to the color of the fat. It should be white. speaks of poor-quality cutting of carcasses, in which blood spoils the product. It is better to take pieces from the ribs, which are more delicate. The skin of good fat has a slightly yellowish taste and smells like burning straw. Fresh product is easily pierced with a match. If it is sticky and wiry, then it is better to abandon the purchase. Be sure to pay attention to the smell of the product. It should not smell like medicine or urea. Choosing a good product, you can pickle fat, so that the skin was soft.

The easiest way

The cooking process is simple and available to almost anyone. How to pickle fat, so that the skin was soft? We cut the product into pieces that easily fit in the package. Then cut each slice crosswise on the soft side. In these cuts we put pieces of garlic. For salting use only coarse salt. Well rub each piece with salt and lay out the bacon in a bag, which is then tightly tied so as not to drain the juice. Leave the product at room temperature for three days. Then move it to the fridge for 4 days. It should be well salted and become white inside, not pink. Then we clean off the remains of salt and remove the fat in the freezer or refrigerator, if it is a bit. It turns out very tasty product. This is the easiest way to pickle fat, so that the skin is soft. Photos of the finished product can be viewed below.

Lard with garlic

Garlic and lard are two products that go well together. To prepare, take four good heads of garlic, salt, pepper and 2 kilograms of fresh bacon. Garlic peeled and chopped. Mix it with salt and pepper and rub the prepared pieces with this mixture. Put the product in layers in an enamel pan, pouring fragrant mixture. Cover the lid and put the container in a cold place for 4 days. After that, the dish will be ready to eat. We clean the salt and eat. If you do not know how to pickle fat, so that the skin is soft, then this is the most suitable recipe.

Lard in brine

This is another traditional method of salting, which is used by many housewives. It will take 500 grams of bacon, peppercorns, water and allspice. Pour into the pan one liter of water and add five large tablespoons of salt to it. Water is boiled and turned off, and the salt is dissolved. Next, put in the pickle pickled garlic and two kinds of pepper. Pour the prepared and folded pieces into the jar with the cooled liquid. Leave them for three days in the fridge. Then the product can be eaten. This recipe is worth taking note if you want to learn how to pickle fat, so that the skin is soft. Councils of craftsmen show that it can be stored in the refrigerator for a very long time.

Salo in Ukrainian

In Ukraine, this is a national treasure, so they know how to pickle fat, so that the skin is soft. The recipes are very numerous, but take the most simple and affordable. The main product is cut into pieces and make cuts on them. Then we dissolve a large glass in a liter of water. Take a saucepan and place slices of garlic, peppercorns and rosemary on the bottom. Put the fat on top. So repeat layer by layer until the products run out. Then pour all the brine and cover the pan with a lid. Store the product first at room temperature and then put it in the fridge.

Lard in onion peel

To give the fat a nice brown hue and an unusual taste, use This is a great option to pickle the fat, so that the skin is soft. As usual, prepare the bacon by cutting it into large pieces and making cuts on the surface. Then wash the onion peel and place it in a saucepan with water. Bring the contents to a boil and add half a glass of salt (per liter of water), bay leaf, allspice, cumin, rosemary and pieces of lard. Cook the product for about 10 minutes. Then turn off the heat and cool the contents of the pan, without pulling out the fat. We remove everything in the fridge for a day. Then take out the lard and dry for 20 minutes. During this time, prepare a mixture of chopped garlic and pepper. Rub the lard with this mixture and put it in the bag. In 24 hours our product will be ready. It turns out delicious fragrant fat.

If you take the proposed recipes as a basis, you can get a tasty and nutritious snack. Add to your recipes your ingredients (herbs and spices), which will give the fat an unusual taste and aroma. Remember that this product cannot be oversold. Salo will take salt as much as necessary.

To choose the right fat, it is better to go to the market or to the farm store. First of all, pay attention to the color: it should be white or pinkish, but must be uniform. The skin of the fat should be thin, smooth, without stubble and preferably with the stamp of the veterinarian.

Smell the fat. The smell of fresh product is thin, sweet-milky. The presence of a specific flavor suggests that fat was inherited from the boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce bacon with a knife, fork or a match. If it is pierced easily or with little resistance, the product deserves your approval.

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

What to pickle fat

With salt, garlic, bay leaf, cumin, dill seeds and even with onion peel and sugar.

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

How to pickle fat

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

By the way, whatever method you choose, you will need to store the ready fat in the freezer.

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

Cooking

Cut the bacon into 4–5 cm wide slices.

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

Into a deep bowl, pour all the salt. Put the fat in there and rub it well with salt on all sides.

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

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

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

Salo is ready. It tastes best with black bread.

For further storage, clean off or rinse off excess salt, wrap the fat 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;
• pepper and other spices - to taste.

Cooking

Wash the lard, dry and cut into small pieces so that they easily pass into the jar neck. The optimum slice thickness is 5 cm.

Cook the pickle. Pour 5 glasses of water into the pot, add salt, put on the fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub it with pieces of bacon. Laurel leaves, rinse and dry.

Put the bacon in the jar. Do not try to put the pieces tightly: the fat may rot. Lay the layers of bacon bay leaves and black pepper.

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

• 1 l of water;
• 2 handfuls of onion peel;
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of fat with a layer;
• 4 peppercorns;
• 3 cloves of garlic;
• paprika, pepper mix - to taste.

Cooking

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

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

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

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all this lard is combined with black bread and mustard.

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:

1. 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.
2. In a bowl, mix the dry ingredients with coarse salt until uniform and roll the pieces of bacon from all sides in this mixture.
3. At the bottom of the tank pour salt in a layer of 0.5 cm.
4. Lay the pieces of bacon with small gaps, sprinkle with bay leaf crumbs and salt.
5. 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.
6. 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.
7. 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:

1. Washed and dried fat cut into small pieces of 4-5 centimeters.
2. 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.
3. 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.
4. After salting, pieces of fat can be stored without brine in the refrigerator or in the freezer.
5. 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:

1. Prepared (washed and dried with a paper towel) fresh lard cut into arbitrary size pieces.
2. Garlic for salting in the preferred amount of peeled and cut into 4 pieces.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. Wash the lard and dry with a paper towel. Cut a layer of fat into 3-4 pieces.
2. In a suitable saucepan, where all the ingredients listed above, the amount of which, except salt, are variable, cook after boiling for two minutes.
3. 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.
4. After cooling down, place the entire container with brine and lard in the refrigerator and keep it under the lid for three days.
5. 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:

1. Peel and chop the garlic.
2. 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.
3. Sprinkle further with mustard powder and spread the bay leaves. Then pour boiling water so that all the fat was covered with water.
4. 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

1. Pork carcass, brisket and brisket, which should be with a small meat layer, are well suited for cooking.
2. 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.
3. 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.
4. 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.
5. To separate a meat layer from pulp of fat, to fill to taste, and to rub plentifully fat with the prepared mix of seasonings.
6. 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.
7. 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 to the very 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

1. 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.
2. 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.
3. 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!
4. 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:

1. Salo should be pre-washed, cleaned of dirt and wiped with paper napkins;
2. Garlic peel, cut into thin plates;
3. Cut the fat into small slices, pierce in several places;
4. Then rub each piece with salt, garlic and pepper, put the garlic in the puncture sites;
5. Put all grated pieces in a jar, sprinkle with the remains of salt and pepper;
6. We place the jar in a container with water, set it on fire and sterilize it in boiling water for 30-45 minutes;
7. 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.

How tasty salted fat at home, few know. There are three main ways of salting, but the recipes themselves are an incredible amount. In our article you will find only the best ways to prepare this dish.

Fat is a good source of essential fatty acids and vitamins.

Salo is a kind of cult in some countries, its huge variety on the shelves and a large number of recipes suggests that people love it, and it is beneficial.

In addition to the three main methods, there are still cooking methods. One of them is smoking. The truth for this you will need a smokehouse or a cold-smoked smoke generator.

How to choose the fat for salting

To make your homemade bacon tasty, you must first choose a first-class piece, so knowing how to choose it correctly is very important. You will hardly be able to find it in a regular store, so you will need to go to the market.

There are a few basic rules:

• Pay attention to the color of fat, it should be white, or a little with a pink tint. If you see yellow or gray color in a piece - look for another one;
• Uniformity - there should be no streaks, except if you want to pickle it with a layer;
• Thin skin - such a piece is more appreciated and will be softer;
• When piercing with a knife or a toothpick, you should feel a slight elasticity, too hard or very soft fat should not be taken;
• The thickness of the piece should be about 5 cm.
• If you are not sure of the supplier or seller, it would not be superfluous to look at the license.

Choose a good piece is very important, but it is not difficult. If the product is in doubt or suspicion - do not dwell on it. Look for a thick piece with thin skin, uniform white and pink color, I think you will understand if the piece is really fresh and of high quality. It can be seen immediately.

As soon as it is not cooked. There are various ways, but practically the same ingredients are used for salting.

Salo 4 cm thick is considered ideal for salting.

Namely:

• Lard itself;
• Salt;
• Pepper (both peas and ground);
• Garlic;
• Bay leaf;
• Other spices optional.

There is some specificity in cooking in one way or another.

1. Dry salting- the simplest, fastest and quite tasty method, many complain about the small shelf life of the finished product, but who prevents to keep it in the freezer, nothing will happen to it there for very long.
2. Lard in brine  - this method is a little more time consuming, you will need to prepare the brine, pickle, and wait a much longer time than with dry salting. But in the end it is stored longer and more tender.
3. Boiled method  - used for greater safety and this method is used to prepare it in onion peel.
4. Smoking  - This is one of the most delicious methods, but you need to pickle it before smoking.

But the most important point is that you can not oversalt the fat. It always takes as much salt as it needs. Especially with regards to dry pickling, I usually only practice it. It is enough to impose spices, pepper, garlic, coarse salt, and seal, either in a container or in foil or bag. And in a day it is ready. What else is needed?

How to cook fat in brine

First you need to cook the brine, which actually will be salting. At 0.5 liters of water, we will need 4 tablespoons of salt, black pepper - a handful, peppercorns - 5-8 pieces, sweet cherry, coriander and other seasonings according to your desire.

Salo in brine is very tender.

Bring the water to a boil, put all the ingredients for the brine, and keep on low heat for 5-10 minutes so that the salt melts and the water is soaked in spices.

Next, we need to take the fat itself and the bank in which salting will occur. Depending on the size of the pieces, choose the size of the jar and start laying. Make it better in layers and put garlic between the pieces. You can cut it or skip through the garlic press. When all the pieces are laid, fill it with brine, only it should be slightly cooled. After 4-5 days, the product will be ready and can be eaten.

Keep the fat will need to be in the freezer, and after you get it, dry it on a towel. To make it more spicy, you can cover it with pepper, garlic, wrap it in foil and put it away for storage. This is how pretty brine turns out.

Lard with interlayer

If you cook it with a layer and boil, you first need to boil the pieces for about 10 minutes in salted water, then remove and sprinkle with pepper, salt, garlic again and wrap in a bag. We clean the day in the fridge and you can eat.

If you are cooking with a layer in brine, then we dilute the brine (preferably in hot water), add salt, pepper, lavrushka, garlic. Dissolve the salt, and immerse the pieces of fat in the cooled brine. You can put the load on top. It should be about 3 days. Then we will get pieces, dry them with a towel, covers with garlic and pepper, and wrap them in a film or a bag. And remove in the freezer. It will freeze and you can eat it.

How to pickle salo tasty - my father's recipe

This is a dry method of salting lard, and in my opinion, no worse than others. Preparing is very simple, even a child can handle it. Take a good piece, overlay it from all sides with pepper, both ground and peas, garlic (cut plastics), you can make cuts and put garlic pieces in there and put a little pepper. Then sprinkle with salt. There is no need to be afraid. It will not take too much. Then we remove the piece in the package, and put it on a plate. You can put another plate on top and put the load - a jar of water. After 8 hours in the warmth or day in the fridge, our yummy food is ready. Freeze it to make it easier to cut and taste better. It will be a very tasty dish.

That's all. Finally, I can say that one should not be afraid to experiment with this product, it is almost impossible to spoil it. There are a huge number of recipes, but they are all about the same. Somewhere more salt, somewhere less, when it is held longer, when faster. The essence of this does not change. It will pickle anyway. Even in a very short time. My father salt it overnight. And we say goodbye, we hope that the recipes will help you.

Enjoy your meal!

How to make soft fat?

Did you get tough salted fat? Are you frustrated and want to give it to dogs? Not worth it. It can still be saved using a meat grinder or cooking in marinade or plain water. You shouldn't give up right away, you need to try all the options to correct the situation.

It is clear that before salting it is necessary to choose a good fat, so that it is soft, and not stone. But what to do if you have already bought ready-made salted meat, and it is impossible to bite it. Should he be thrown away?

You can choose several options to correct the situation.

Hard fat can be scrolled in a meat grinder, adding garlic and ground pepper, and there is, like pate.

Salo can be boiled in onion peel, with the addition of bay leaf and peppercorns. So fat is cooked 15 minutes, and after cooling, left in the refrigerator for one day.

Hard salted fat can be rubbed with seasoning for fat, put in a plastic bag, firmly tied up, and cook until ready, that is, as long as it takes to soften it.

Boiled and twisted in a meat grinder fat can be stored for a long time in the freezer, and as needed get out and eat.

Kitchen for SMIRU

• 300-500 grams of freshly salted lard
• 2 tsp. ground black pepper
• 3 cloves of garlic
• 2 pcs bay leaf

Imagine the court of fans to cook another recipe from the series that can be cooked from bacon. According to this recipe, any lard is cooked, even the harshest, or vice versa - tender undergrain with a slot, a layer of meat. You can also cook the cheek. I do not know how to make a real bacon, but I call this bacon bacon, because it turns out to be spicy, fragrant and tasty. It can be taken on a hike, on a trip, on a trip into the forest, as a lunch while working in the field. We learned the recipe from a brother who went hunting for a wild boar with other hunters, and on a halt they had dinner. One of the guys with him had such fat. Brother liked it so much that he brought a piece to his mother for a trial and ordered him to do the same.

Of course, my mother did not think long about how it was cooked, solved the secret and shared the recipe for pork fat with me. What I did - you can see in these photos.

Now - in steps, how to cook bacon. We take a piece of bacon, better cut off by a narrow strip, but it can be of any shape. If the fat is fresh, give it to dry well and after planting. Salt lard is generously rubbed with black pepper, we rub the garlic cloves on a fine grater or crush, wipe the sides of garlic with garlic. We make cuts and put in them a couple of bay leaves. Now we leave the fat for the night in the fridge so that it absorbs all the aromas and spices a little.

The next day we make an improvised double boiler. Who has the real - the better. We put the lard on a colander or a grid with holes and put it in a saucepan with enough water in it. Put the pot on the fire, bring to a boil and note the time. From the moment of boiling water, the lard is steamed from 40 minutes to 2 hours, depending on the quality of lard. If it is soft and soft fat, you can cook it for 40 minutes or an hour. If the fat is hard and hard, then you can boil a couple of hours. Ready fat is determined by a fork: if fat is punctured easily, then the fat is ready.

How convenient is this inventive method of steaming bacon? Firstly, it is not soaked with water, and secondly, the salt from the fat is not washed out in the process of steaming, it will not be salted. And thirdly, the most important thing is that all the seasonings remain on the fat, they are not washed away with water.

In fact, the word “fat” means a dish of salty fat, and comes from the Polish szpik - subcutaneous fat, or German Speck, which translates as simply “fat”. Often synonymous with bacon is fat, meaning that bacon is stuffed with spices.

100 g fat contains about 770 kcal. Fat contains precisely those fats that are beneficial to the human body, which melt at body temperature, since they are digested and absorbed faster and easier than others. Similar fats are found in peanut butter.

Polyunsaturated arachidonic acid is the most valuable of all fatty acids, and it is found only in fat.