Salty and fresh bacon has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and in any kitchen they will always be found.

Let's save and salt lard ourselves!

It's so easy and there are so many wonderful recipes!

Salt lard at home - general principles

The taste and quality of salted lard directly depend on the product. It is best not to use fat that is too thick or too thin. But layers and pieces of meat are welcome! With them it turns out not only beautifully, but also amazingly tasty.

What methods of salting exist:

In brine;

Hot.

The fastest way is to cook bacon. And after an hour you can eat it, but it is often left to cool completely in the broth. Cold wet and dry salting takes 4-5 days on average. But the smaller and thinner the pieces, the faster.

Only coarse salt is good. You can use marine. Of the spices, pepper, caraway seeds, bay leaves are most often put in lard. And, of course, garlic. Finished bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. Better one piece at a time, so that it is more convenient to use and take out immediately the right amount.

Recipe 1: How to dry salt lard at home

A simple way of salting lard at home. It does not require much time and even less attention. Before use, you only need to clean off the salt layer with a knife. Can be washed and dried.

Ingredients

About a kilogram of lard;

Black pepper;

1 kg of salt.

You can use any seasoning or special spice mix for pickling.

Preparation

1. Prepare lard. We clean the skin, rinse, wipe dry. Cut into equal pieces. The size does not matter, you can salt in one layer. But it is more convenient to immediately cut into rectangles "at once".

2. Mix coarse salt with pepper and other spices, roll the pieces of bacon on all sides, including sprinkle the skin.

3. At the bottom of the pan, pour a layer of salt with half a centimeter.

4. We spread the pieces of bacon, not very tightly to each other, leave small gaps. Sprinkle with spiced salt, you can add a couple of laurel leaves.

5. We spread the second soy bacon, pour the rest of the salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. You can go to a good basement.

6. Finished bacon keeps well in a cold place. But you can hermetically pack and put in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to take sea salt for the brine, but ordinary coarse grinding is also possible. Lard with layers is especially tasty for this recipe.

Ingredients

800 grams of water;

A kilogram of bacon;

1 glass of sea or common salt;

3 cloves of garlic;

2 laurel leaves;

Pepper peas, you can also other seasonings.

Preparation

1. Cut the washed and dried bacon into 4-5 cm pieces.

2. Dissolve the salt, mix vigorously. Grains should not remain. We throw in the spices, chopped chives.

3. Put pieces of bacon in a jar, fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Salt is salted at home in different ways, but most often the product is abundantly flavored with pepper and garlic, as they ideally emphasize its taste. In villages, crates and barrels are used for cooking, but we'll make it easier.

Ingredients

Black pepper.

Preparation

1. Cut the bacon into arbitrary pieces, first wash it and dry it with towels.

2. We clean the garlic. Any quantity. Cut the cloves lengthwise into four parts.

3. Make slits in the bacon with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We do not regret the salt.

5. Put the packed pieces into a bag and pour more salt on top, let it be more.

6. Now put the package in a bowl or saucepan, keep it warm for one day, and then another five in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion skins

The method of hot salting of bacon, which allows not only to quickly obtain the product, but also makes it very beautiful. And if we add liquid smoke, then you get a fairy tale in general. We take husks from onions.

Ingredients

Sala 1.5 kg;

Salt 7 tablespoons;

Water liter;

2 grains of husks;

Garlic and Pepper.

Preparation

1. Rinse the husk, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain on the inside.

2. Cut lard into pieces with a side of 5 cm, the length can be made longer.

3. Throw the salt into the pan. And as soon as the broth boils for a minute, add pieces of bacon. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the longer it takes.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black, or a mixture.

6. Wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, it's just that it lies perfectly in the cell for several months and does not lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

According to this recipe, the brisket is very tasty, on which a large number of meat layers. It takes about four days to cook, then the bacon is stored in the freezer.

Ingredients

0.8 kg of bacon;

7 tablespoons of salt;

Litere of water;

5 peppercorns;

2 carnations;

A little garlic.

To rub the pieces, you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.

Preparation

1. Cut lard into 3-4 pieces. We wash, dry.

2. Cook the brine with the spices listed in the recipe. You can add or remove something. We make it to our taste, but we don't change the amount of salt. Let the brine boil for two minutes.

3. Pour lard with boiling water, put a plate on top so that it does not float up, and leave to cool completely at room temperature.

4. Then put it in the refrigerator for three days. To prevent the fragrance from spreading to other foods, you can cover or pull on cling film.

5. We take out the pieces, paper napkins wipe off the brine. You can simply dry it on the table by laying it out on paper.

6. Then rub with chopped garlic with spices, twist in foil and send for storage in the freezer.

Recipe 6: How to salt lard at home for smoking

Smoked bacon- it's insanely delicious. But before the procedure, it is very important to prepare the product correctly, namely, salt.

Ingredients

1.5 kg of bacon;

200 grams of salt;

2 laurel leaves;

Ground pepper;

3 cloves of garlic;

1 tsp dry mustard.

Preparation

1. Count the garlic, cut into slices.

2. Rub the bacon with salt and pepper, put it in a container. Cover with garlic cloves, pour all the salt on top.

3. We throw Bay leaf, pour in mustard.

4. Fill with boiling water. The water should slightly cover the bacon.

5. Leave to cool, then send it to the refrigerator for three days. Salted lard according to this recipe can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

it Belarusian recipe, on which you can pickle absolutely any fat. Delicious pieces are obtained with and without interlayers.

Ingredients

3 tablespoons of salt;

0.7 kg of bacon;

0.5 tablespoons of cumin seeds;

1 spoon of sugar;

0.5 tsp cardamom;

1 leaf of laurel;

Head of garlic

Pepper to taste.

Preparation

1. Pass the peeled cloves of garlic through a press.

2. We wash the pieces of bacon, cut into long, but not wide pieces. It is enough to leave a width of 2-3 centimeters.

3. Wipe the pieces with chopped garlic.

4. Combine all the spices together, add a bay leaf to the same place, which needs to be finely broken.

5. After the garlic, wipe the pieces with the cooked seasoning, put them in a glass container and put them in a cool place.

6. Turn the pieces to the other side daily. Just 4 times so that the blocks lie on each side and on the fifth day you can take a sample!

Do not be afraid to oversalt the bacon! This is a unique product that only takes in the amount of salt you need. And excess spices from the surface of the pieces can always be peeled off or washed off.

For dry salting, it is better not to use the peritoneum. It turns out to be tough, the snack will be difficult to chew. The peritoneum is better friends with pickles and cooking. For dry recipes, the sides of the mascara and the back are ideal.

It is better to rub the ready-made and intended for consumption lard with garlic. In the process of storage and even more freezing, the aroma is lost, and the taste becomes less pronounced.

To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only taste better.

To cut the bacon beautifully, neatly and thinly, you need to hold it in the freezer. It will not completely harden and will easily give in to the knife.

The meat layers of the finished lard darken. If they remain pink, then you need to wait some more. If there is little salt on the pieces, then you can always fill up. But it is better to immediately make the brine concentrated.

Lard in brine is a favorite snack of many that can be prepared at home without much hassle. Her soft, gentle and moderate spicy taste achieved through the use the right marinade and harmoniously selected spices and spices.

How to salt lard in brine?

Salting lard in brine is a simple matter and does not require any special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of the components and appropriate recommendations for the implementation of the technology, anyone can cope with the task.

1. To get the result, you need to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is encouraged, but not required.
2. Frequently used condiments and spices: bay leaf, peppercorns and garlic can be supplemented with other spices as desired.
3. Salting lard in brine can be done hot and cold, as a result of which you can get a softer or dense structure ready-made snacks.

Hot salting lard in brine

Hot lard in brine is cooked faster than usual, but it turns out to be soft and aromatic. In a similar manner, you can salt the product from the neck of the carcass, which is characterized by increased density and with other salting options it turns out not so tasty and harsh. After 2.5 days, the appetizer will be ready for tasting.

Ingredients:

• fat - 1 kg;
• garlic - 5-7 cloves;
• onion peel - 1 handful;
• water - 1 l;
• salt - 0.5 cups;
• laurel - 2 pcs.;
• allspice and black pepper - 7 pcs.;
• hot pepper - 0.5-1 pod;
• spices.

Preparation

1. The fat is washed, dried and cut into 15x5 cm bars.
2. Let the water boil, throw in salt, all the spices, boil for 2 minutes.
3. Chunks of bacon are placed in a boiling brine and kept for 10 minutes.
4. Remove the bacon in hot brine from the fire, cool, cover with a lid and place in the refrigerator for a day.
5. Pieces of the product are taken out, dried, rubbed with a mixture of dry spices and garlic, wrapped in foil and put in the refrigerator for another day.

Cold salting lard in brine

It is even easier to salt lard in brine in a cold way than hot, but it will take at least a week for the product to ripen. An appetizer decorated in this manner has a number of advantages: it can be stored for a long time without changing its delicious qualities and without acquiring an unpleasant yellowness, and pleases the tasters with an excellent piquant taste.

Ingredients:

• fat - 2 kg;
• garlic - 7 cloves;
• water - 5 glasses;
• salt - 1 glass;
• laurel - 3-5 pcs.;
• black peppercorns - 10-15 pcs.

Preparation

1. The bacon is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
2. Boil water, dissolve it so much, let the brine cool down and pour the product into it.
3. After a week of infusion at room conditions, the lard in the brine will be ready.

Lard in brine in a jar - recipe

It is convenient to salt lard in a brine in a jar. The main thing is to cut a chunk original product into pieces that can be conveniently placed and removed from the glass container. The vessel should not be left in the sun and tightly covered with a lid: it is better to take a small piece of fabric folded in four or a saucer for this purpose, placing the workpiece in a dark place.

Ingredients:

• fat - 2 kg;
• garlic - 5-7 cloves;
• water - 5 glasses;
• coarse salt - 7 tbsp. spoons;
• laurel - 5 pcs.;
• black pepper - 8 pcs.;
• allspice - 5 pcs.

Preparation

1. Lard is placed in a jar, alternating with garlic slices, lavrushka and pepper.
2. Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
3. After 2 days of infusion of the product under room conditions, move the bacon in brine to the refrigerator for another the same time

Lard in brine with garlic - recipe

Salting lard in brine with garlic results in an even more piquant taste and aroma of the appetizer than as a result of the implementation of the previous variations. In this case, garlic is used not only to flavor the marinade. The prepared chunks of the original product are stuffed with pieces of teeth before immersing them in the brine.

Ingredients:

• fresh lard - 1.5 kg;
• garlic - 1.5 heads;
• water - 1 l;
• coarse salt - 5 tbsp. spoons;
• laurel - 5 pcs.;
• black pepper and sweet peas - 5-8 pcs.;
• coriander - 0.5 tsp.

Preparation

1. In the prepared pieces of bacon, punctures are made with a knife, into which garlic is inserted.
2. Boil water, dissolve salt in it, allow to cool.
3. The bacon is placed in a suitable container, alternating with spices and chopped remaining garlic.
4. The product is poured with brine, left for 2 days in the room, and then transferred to the refrigerator for the same amount.

Salting lard in Ukrainian style in brine

Lard in brine in Ukrainian is classic version favorite snack. The holding time of the product in spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices as desired and sent for further storage v freezer.

Ingredients:

• fat - 1.5 kg;
• garlic - 5-7 cloves;
• water - 1 l;
• coarse salt - 2 tbsp. spoons;
• laurel - 3 pcs.;
• ground black pepper - 1 tbsp. spoon;
• peppercorns - 6 pcs.

Preparation

1. Dissolve salt in boiled cold water, add pepper, laurel and garlic.
2. Pieces of bacon are dipped into the marinade, pressed with a load, covered with a lid and placed on a refrigerator shelf.

Lard in Belarusian style in brine

The following recipe for salting lard in brine is borrowed from Belarusian cuisine. Distinctive feature of this option is the use of cumin, which gives the appetizer unique taste and a characteristic aroma. Often a spicy dry mixture for grating the product chunks is also complemented by ground coriander or cardamom.

Ingredients:

• fat - 1 kg;
• garlic - 5-7 cloves;
• water - 1 l;
• coarse salt - about 200 g;
• laurel - 2 pcs.;
• ground black pepper and caraway seeds - 1.5-2 tbsp each. spoons.

Preparation

1. Prepare brine. To do this, dissolve so much salt in water so that a raw potato or egg floats to the surface.
2. Bring the brine to a boil, dipped pieces of bacon into it and leave for a day at room conditions.
3. Next, lard in Belarusian style in brine is removed from the container, dried and rubbed with a mixture of caraway seeds, pepper, chopped laurel.
4. Put pieces of garlic on top, wrap the product with a film and place in the refrigerator for a week.

Lard in brine "Pyatiminutka"

Lard in brine, the most quick recipe which you will learn further, you can try the cut after cooling and cooling on the refrigerator shelf or prepare it for future use by placing it in a sterile container and sealing it with boiled lids. Suitable for a snack like fresh product with meat layers, and without them.

Ingredients:

• fat - 1 kg;
• garlic - 7-9 cloves;
• water - 1 l;
• coarse salt - 200 g;
• laurel - 4-5 pcs.;
• black peppercorns - 10-15 pcs.;
• allspice peas - 7-9 pcs.

Preparation

1. Boil water, dissolve salt in it, lay lard, garlic and spices.
2. Allow the contents to boil, cook for 5 minutes.
3. After the snack has cooled, let it cool in the refrigerator.
4. For preparation for future use, the pieces are laid out in sterile jars, poured with boiling brine and rolled up. Keep cold.

Lard in brine with sugar

Salting bacon with sugar in brine following recipe will appeal to lovers of contrasting flavor combinations... The appetizer turns out to be moderately spicy, surprisingly aromatic, with a subtle sweet note. It is in perfect harmony when served with black bread, grainy mustard and fresh vegetables.

Ingredients:

• fat - 0.5 kg;
• garlic - 3-4 cloves;
• water - 1 l;
• coarse salt - 140 g;
• sugar - 100 g;
• laurel - 3-4 pcs.;
• hot peppers, dried basil and marjoram - ½ teaspoon each;
• paprika and black pepper - 1 teaspoon each;
• allspice - 5 peas.

Preparation

1. The water is heated to a boil, spices and garlic are thrown in, removed from the heat.
2. Lay the lard chunks, press down with a load and leave for 10 hours.
3. Delicious lard in brine, removed on a paper towel, dried, placed in a refrigerator.

How to store bacon after salting in brine?

Salted lard in brine at the right approach perfectly retains its characteristics for a long time, providing an opportunity to feast on it excellent taste Anytime. After completing all the stages of salting the snack, you need to take care of its proper storage.

1. Salted, savory lard chunks can optionally be grated with black or red pepper, paprika, or any other multicomponent spicy dry mixture before storage.
2. The slices are placed in a bag or wrapped in foil (paper) and stored in the freezer.
3. With this storage, the product stays fresh for a long time and is perfectly cut before serving.
   

Salo is considered traditional Ukrainian dish, which is loved all over the world. It is served with any side dishes and soups, and is also eaten with bread as a sandwich. Currently, salting lard is not difficult. There are a lot of recipes for this dish, so you can please even the most fastidious gourmets.

How to salt lard in brine: a recipe

Composition:

1. Lard - 2 kg
2. Salt - 4 tablespoons
3. Bay leaf - 10 pcs.
4. Garlic - 8 cloves
5. Water - 1.5 l

Preparation:

• Rinse the fat well, peel it and cut it into large pieces.
• V enamel pot pour water, add salt and dissolve it. Season the solution with pepper and bay leaves.
• Peel the garlic, pass it through a press and add to the solution.
• Immerse pieces of bacon in the brine, place a load on top. Salting takes place within 3 days in a cool place.
• The finished lard is removed from the brine and each piece is dried. paper towel.
• Rub the pieces of bacon with garlic and pepper.
• The dish can be served or wrapped in a plastic bag or foil and stored in the refrigerator or freezer.

Lard in brine with garlic: how to cook?

Composition:

1. Pork lard - 1 kg
2. Onion peel - 100 g
3. Garlic - 10 cloves
4. Black peppercorns - 10 pcs.
5. Ground black pepper - 1 tsp
6. Sea salt - 2 tablespoons
7. Bay leaf - 7 pcs.
8. Water - 1 l

Preparation:

• Rinse the bacon with running water, peel and cut into large chunks... Fill the enamel pot with drinking water, put on fire, bring to a boil, salt and pepper. Add bay leaf and minced garlic. Boil the brine over low heat. Put onion skins, stir well and put the pieces of bacon. Thanks to the onion skins, it will acquire a golden color.
• Cook lard for 2 hours over low heat, stirring constantly. Determine readiness with a fork or knife, piercing each piece in several places. They should be very soft.
• Remove the prepared bacon from the brine, dry each piece and sprinkle generously with salt, ground pepper and finely chopped garlic.
• Wrap the pieces in foil or a bag, put them in the freezer for a day. After 24 hours, the lard will be ready to eat.

How to salt lard correctly?

Composition:

1. Pork lard - 2 kg
2. Garlic - 6 cloves
3. Peppercorns - 10 pcs.
4. Sea salt - 5 tablespoons
5. Water - 1.5 l

Preparation:

• Fill three liter jar water, add salt and garlic passed through a press. Stir everything thoroughly.
• Wash and clean the fat. Dip it into the jar, pepper and cover the jar with a lid. Put the lard in the fridge for a week. It turns out to be very aromatic, tender, soft and tasty.
• You can store ready-made bacon in the freezer, having previously packed it in foil or baking paper.

Lard in brine with cloves

Composition:

1. Pork lard - 1 kg
2. Dijon grain mustard - 2 tablespoons
3. Garlic - 5 cloves
4. Ground black pepper - 2 tablespoons
5. Sea salt - 5 tablespoons
6. Onion peel - 200 g
7. Bay leaf - 7 pcs.
8. Carnation - 3 pcs.
9. Water - 2 l

Preparation:

• Wash the bacon, cut it into large pieces. Pour water into a saucepan, add spices (finely chopped garlic, salt, pepper, mustard and cloves). Leave 1 tsp each. seasonings for rubbing lard.
• Add onion skins and bay leaves to the marinade. Boil the lard brine, put the pieces in it and cook until full readiness(about 2 hours).
• Remove the lard from the brine, rub with spices. Pack each piece in a separate bag or foil. Store in the freezer.

Original recipes for cooking dishes with salted lard

Meat rolls with pickled cucumbers and bacon

Composition:

1. Pork neck - 300 g
2. Salted lard - 100 g
3. Pickled cucumbers - 5 pcs.
4. Mustard - to taste
5. Salt and pepper to taste
6. Vegetable oil - for frying

Preparation:

• Slice pork neck into thin slices, beat them well. Salt and pepper each and brush with a thin layer of mustard.
• Cut the cucumbers into strips. On the edge of each piece of meat, put 2 - 3 strips of cucumber, roll up.
• Cut the bacon into thin slices. Wrap them each meatloaf and hold it together with a toothpick. Preheat a skillet, add a little oil and fry each roll until crisp. Reduce the heat and cover with the lid and bring the dish to full readiness.

Lard in chocolate

Composition:

1. Salted bacon - 200 g
2. Dark chocolate - 300 g
3. Butter - 100 g
4. Chili pepper - ¼ tsp.
5. Ground ginger - 1.5 tsp
6. Ground black pepper - 1.2 tsp
7. Nutmeg - ¼ tsp.
8. Cardamom -1.5 tsp

Preparation:

• Grind the salted lard in a blender and form a thin layer from the resulting mass. Roll it out with a regular rolling pin. The thickness should be about 1 cm. Refrigerate until solid.
• Break the chocolate on small pieces, mix it with spices and butter... Melt the mixture in a water bath or microwave.
• Fill in liquid chocolate molds for ice. Top with small squares of bacon cut into small pieces. Pour chocolate on top again and put in the freezer for 2 - 3 hours. Ready chocolate-covered bacon can be served with tea, coffee or wine.

Salted lard - tasty product, which enjoys well-deserved popularity in many countries. Exists enough proven recipes for this dish. Each housewife can choose a cooking method to her liking.

Lard is truly a national product; people have been using it salted, smoked and raw for centuries. Sometimes lard becomes the basis of dishes. For example, it is used when stewing vegetables, smoking and cracklings are loved by many in soups, meat is stuffed with bacon for greater juiciness. How to salt lard in brine? There are many ways of salting bacon. Here are the best culinary recipes.

Classic recipe: Ukrainian-style pickle

This recipe is considered a true folk classic in cooking. Salting lard using this method at home will be simple and at the same time the product will be tasty and juicy.
Preparation:

1. Take 1 - 1.5 kg of bacon and cut it so that you get long and large cubes.
2. V enameled dishes dilute a liter of boiled cold water with two tablespoons of salt (preferably sea salt), one tablespoon ground pepper, 6 black peppercorns, a few bay leaves, and minced garlic cloves (6 cloves).
3. In ready spicy pickle place the bacon sticks and press them on top with some kind of weight.
4. Put the dishes in the refrigerator for three days.
5. Then take out the bacon, dry it and season with fresh garlic again.

It is best to store the product both during and after salting in the freezer, having previously packed the cubes in plastic bag or in fabric.

Dry method

For this method of pickling, you will need a dry mixture of salt and spices.
Cooking instructions:

1. Prepare the food by cutting it into small longitudinal pieces so that they can be thoroughly salted.
2. Prepare a mixture of two tablespoons of salt, one teaspoon of sugar, 1 g of saltpeter, one teaspoon of ground black pepper.
3. Rub the lard well with the mixture.
4. Place the food tightly in a bowl, ideally wooden.
5. Place bay leaves and finely chopped garlic between the slices for flavor.
6. Cover the product with a load on top.
7. Refrigerate the product for three weeks.
8. Be sure to put the pieces in places with each other once every 4 days and rub the mixture again.

You need to store the finished bacon in the freezer, after drying and packing each piece separately.
Please note: if, during the salting process, a liquid forms at the bottom of the container, it's okay. Salt is able to “pump out” water from bacon. If finished product turned out to be not sufficiently salted, it is possible to add salt and let it rise for several days.

How lard is salted in brine "Tuzluk"

The method of salting bacon in brine "Tuzluk" preserves taste qualities product on long time and no yellow tint appears on it.
In the photo, the products that you will need for salting lard in brine "Tuzluk":

• To make a marinade, take a liter of water, boil it, add a glass of salt.
• Wait until the salt dissolves, then remove the brine from the heat and cool it down.
• Cut the bacon into small pieces and start tamping into a 3-liter jar.

• From spices, take ground black pepper, chopped garlic and bay leaves and spread it all between layers. The addition of spices will add spice to the pork product, and try to leave some space after each bite so that the product does not sit too tightly and suffocate.

• Pour the brine into a 3-liter jar, then cover the marinade with a lid loosely.

Soak lard in brine for a week at room temperature.

In Belarusian

Preparation:

1. Mix two tablespoons of salt, one teaspoon of sugar, add one teaspoon of cumin and cardamom to the mixture, and break a few bay leaves there. You can pepper the mixture if you like.
2. Lubricate the pieces of bacon cut into bars with a head of garlic passed through a press, and then rub them with a mixture.
3. It is best to salt the product for 5 days in glassware in a cool dark place (but not in the refrigerator!). Do not forget to turn the pieces over once a day.
4. After five days, send the container of lard to the refrigerator for another week. Flip the pieces every two to three days.

It is very tasty to serve ready-made bacon with a piece of black bread, garlic sauce, mustard, or any other hot dish.

Transcarpathian

To taste real Transcarpathian lard, you need to learn how to salt it correctly. The cooked product becomes fragrant, tender and soft. The people call this method of salting "pepper".

Cooking method:

1. Rub the pieces of bacon with crushed garlic and salt. Be guided "by eye", but the layer of salt on the product should be impressive.
2. Put a layer of salt about 1 cm thick on the bottom of the dishes in which salting will take place.
3. Lay out the bacon and sprinkle it with salt on top.
4. Cover the dishes with a mug, put in the refrigerator, keep there for 20 days.
5. After the specified time has elapsed, remove the bacon, remove the salt from it and soak it in water for at least three hours.
6. The next, final, stage is cooking. Simmer the product for two to three hours.
7. Then take out the bacon, chill it and rub with a mixture of crushed garlic and pepper. Leave to cook and rise up to 3 days.

Lovely cold appetizer ready (see photo)! For such a snack, it is ideal to boil potatoes in their uniforms, serve with green onions.

Rustic

For rustic salting, follow the guide:

1. Take a saucepan and add coarse sea salt to the bottom.
2. Cut the bacon into long, wide (about 15 cm) strips, rub them with salt and lay with the skins down.
3. Sprinkle the product on top with a thick layer of salt mixed with a teaspoon of cumin and ground pepper.
4. Add broken bay leaf and finely chopped garlic if desired.
5. Marinate lard in a warm place for five days, then transfer it to the freezer for permanent storage.

How to choose the right product

When choosing lard in a store or market, pay attention to the following points:

1. A small piece (about 2.5 cm) of the side or back of the carcass will be ideal for pickling.
2. It is better not to buy lard taken from the belly of a pig carcass. Don't buy brisket either. In the area of ​​the belly, a sinewy film passes, and the fat will be very tough.
3. Beware of greyish or yellow color, such a lard was probably part of an old, sick animal. Tasty and fresh pig lard has a pleasant pale pink color, and its layer does not stick to your hands.
4. When buying lard, smell it. If someone tries to sell you boar fat, you will immediately feel a specific, sharp and very bad smell.
5. The skin should also be considered. It should be thin, with a pleasant pinkish or yellowish tint. Certified products must be branded.

Be sure to consider some folk tricks that are passed down from generation to generation:

1. Choose fresh and soft lard with a neat skin.
2. Before salting, be sure to thoroughly wash the product and singe the skin if necessary.
3. In order for the bacon to be soft and juicy after salting, it must first be soaked in boiled or brine water room temperature for half a day.
4. Lard very quickly absorbs odors. If during the purchase you put it in one bag with fish, you can get rid of the obvious fishy smell by soaking the bacon in boiled water with a chopped head of garlic. Pre-wrap it in a thin cloth (gauze will do).
5. For salting lard, use large seafood or table salt, she is able not only to salt the product, but also to remove from it excess water, as well as preserve all the useful properties of the product.
6. Do not be afraid to oversalt the lard, this is impossible! The product will absorb as much spices and salt as it needs. If you find that there is little salt, take out the bacon and re-salt.
7. Do not store bacon in the light, as the pieces will quickly turn yellow.

Lard should be salted only in the refrigerator and best of all under pressure.

How to speed up the salting process

If you really want homemade lard, and the salting process is long, but the patience to wait for weeks is not enough, use following recommendations.

The speed of cooking homemade bacon depends primarily on the thickness of the pieces of bacon, and not at all on the amount of salt. To enjoy lard in a day, just cut the product into small squares, 5x5 cm slices and use any salting recipe you like.
Another useful advice from experienced housewives: salt the product for a day at room temperature. Such "daily" fat will "grab" faster.

Lard is very useful product and simply irreplaceable for people who love pork. Bacon can be fried, added to scrambled eggs, in salads, used as a filling for meat, minced meat, cook various dishes.

Why fat is useful

Lard in moderation is very useful, because it has high calorie content, and therefore is able to envelop the walls of the stomach and improve the functioning of the digestive tract. When consuming lard during noisy parties and feasts, the walls of the stomach will be protected from negative impact alcohol.

Lard is capable. Eat it with garlic in winter and your body will thank you! It is useful to make a daub of lard and garlic on bread, which kills colds and germs. This product and heavy metals from our body.
Useful properties possesses only home fat from a healthy animal, so choose the product carefully and carefully observe the salting technology. Salting bacon is mainly carried out sea ​​salt, so the product is better saturated and does not taste bitter.
How to salt lard in brine, describes in detail step by step video Master Class:

Lard is delicious and nutritious product, which is consumed salted, smoked or raw. Salted lard is especially popular among ordinary people. You can buy at the market, or in the store. True, the choice is not always successful, sometimes harsh, sometimes salty. Therefore, it is best to buy from the market nice piece lard and salt it at home, yourself, using various seasonings and spices. To do this, I offer you the most delicious recipes for lard in brine with step by step photos cooking.

It's no secret that it is great snack... It is enough to take a small piece of black bread, put aromatic bacon on it and sprinkle with finely chopped garlic or green onions. Lard can be used to make soups or stew vegetables. It is added to minced chicken to make the patties juicy and aromatic.

Lard in a jar in brine: the most delicious recipe with detailed step-by-step photos

Salo home salting Is beautiful meat appetizer without any harmful ingredients... You can be sure of the quality of the product, as you independently choose all the components.

And the main ingredients for salting are dry Abkhaz adjika and garlic, more precisely, garlic water or pouring.

Now it gets colder every day more and more, so a daily piece of bacon is a must. This product increases appetite, helps to keep the body warm from the inside. We have proven recipes in our family that have been in use for decades. But time does not stand still and new recipes appear that I decided to test in my kitchen. It should be noted right away that the result has surpassed itself, everything turned out perfect!

It is important to choose tasty and fresh lard, preferably with meat streaks, so it will look not only appetizing, but also beautiful.

Ingredients for making lard in brine by yourself delicious recipe with dry adjika and garlic:

• Lard with meat layers - 0.5 kg;
• Salt - 5 tbsp spoons;
• Dry Abkhaz adjika - 2 tbsp. spoons;
• A mixture of peppers - 1 tsp;
• Garlic - 1 large head;
• Water (warm) - 0.5 cups.

How to salt lard at home in brine: a recipe with adjika and garlic:

Pour dry adjika into a deep bowl. And this seasoning contains all aromatic herbs and spices, i.e. everything that makes the lard delicious. Also add the pepper mixture. Combine spices with coarse salt.

Pass the peeled cloves through a press and place in a small, deep cup.

Boil water, cool to room temperature and pour chopped garlic with water. Leave it on for 10 to 15 minutes for the aroma to saturate the water.

Rinse the bacon and dry it. Cut into small pieces so they fit easily into the jar of your choice.

Dip each piece of fresh bacon in the salt and adjika mixture. Lightly crush each piece, as if pressing the salt and spices into the pulp.

V clean jar lay out a layer of prepared bacon, press down the pieces so that they fit more tightly in the jar.

Sprinkle each layer of bacon with garlic water.

Finally, pour the rest of the filling over the lard so that the liquid reaches the edges of the jar and covers all the ingredients.

In order for lard in garlic to salt until cooked, it will take 3 days.

The finished bacon is easily cut into thin slices, and then also easily disappears from the plate!

Enjoy your meal!

Each - his own, so I offer you another option. The owner of the video believes that he has the most delicious recipe for lard in brine in a jar. Perhaps so, you need to try

How to choose a quality lard

1. It is better to buy lard on the market, preferably from a trusted seller.
2. Pay attention to the color and smell of the fat: it should be white or slightly color pink, and practically odorless.
3. Try to choose lard without meat streaks, otherwise after "dry" curing it will be tough and quickly deteriorate.
4. Choose lard from the back or side of the carcass, where it is very soft and is cut with a knife like butter.
5. For salting, it is necessary to choose pieces of bacon, no more than five centimeters thick, of a dense, homogeneous structure. Such fat can only come from mumps. From a boar, it is porous and has a specific smell.

How to salt lard in brine at home: three ways

There are three of the simplest and most proven methods of salting bacon:

1. Dry ambassador - simple and easy way salting, bacon will be ready in two to three weeks. You can store it for a month;
2. Wet ambassador - with such an ambassador, lard can be stored for about a year. Cooked in brine, it is harvested for the winter, since such a product can be stored throughout the year;
3. Boiling ( hot ambassador) - first, the bacon must be boiled until tender, then grate with various spices and seasonings to taste, and put in the freezer for storage. Lard harvested in this way can be stored for up to six months.

Container

For salting lard, use 3-liter or liter glass jars, you can also use an enamel pan, then the lard must be salted under pressure.

Spices

Especially fragrant bacon is obtained if it is salted in brine. The brine is added:

• lavrushka leaves;
• ground black, white, red pepper;
• allspice;
• black peppercorns;
• garlic;
• a pinch of dill seeds;
• onions, cut into thin half rings.

ATTENTION!

For salting, take only cooking or rock salt... Marine or iodized salt are not suitable because they do not preserve the product well.

How to salt lard in brine in a jar of garlic: a simple recipe

A very simple and quick recipe, but the taste is simply delicious!

Products:

• a kilogram of fresh bacon with small veins of meat;
• litere of water;
• three to four tablespoons of table salt;
• peppercorns - allspice and black;
• Bay leaf;
• for dusting - paprika, black ground pepper and garlic.

Three steps on how to salt lard with garlic in a jar in brine:

Stage 1. Boil the brine. Dissolve salt in a liter of hot water, add spices. Boil. Cool down.

Stage 2. Cut the bacon in large pieces, into four to six parts. Carefully make cuts and stuff with garlic.

Step 3. Place loosely in a 3 liter jar or enamel pot. Pour with brine, cover kitchen towel and put in a cellar or basement.

Attention! If you are salting lard in a saucepan or bowl, be sure to cover it with a flat plate and place a jar of water on it.

When will the product be ready?

• you can try in a day, but experienced housewives it is recommended to keep the bacon in the brine for at least three to four days;
• after a few days, you can put the container in the refrigerator, or drain the brine, blot the bacon with a paper towel and roll in a mixture of paprika, black pepper and chopped garlic. Put in a plastic bag (or wrap in plastic wrap) and put in the freezer.

Dry salting "Hot-garlic"

Simply and easily, you can salt lard according to the most delicious recipe in dry brine. You can serve it on the table after four to five days, and store it for no more than one month in the freezer.

We cook as follows:

1. rinse a kilogram of fresh bacon with water and dry with a paper towel;
2. cut into two identical pieces;
3. lay out on cutting board skin down;
4. make cuts with a sharp knife;
5. Peel a small head of garlic, cut the cloves into thin slices;
6. break three laurel leaves into small pieces and mix with garlic;
7. distribute the mixture into pieces, and press the garlic into the cuts;
8. prepare a mixture for rubbing: in a deep bowl, mix three tablespoons of salt, a teaspoon of paprika, half a teaspoon of ground chili pepper and the same amount of cumin;
9. mix all the ingredients thoroughly;
10. rub both pieces of bacon with the resulting mixture;
11. wrap everything in foil;
12. put in a refrigerator or cellar for five days;
13. then we transfer to the freezer for a couple of days;
14. after two or three days, remove the foil, cut the bacon into thin slices and serve with the Ukrainian borscht.

How to salt lard at home: a recipe in a hot brine "Golden bacon"

An unusually tender, soft and beautiful salted lard can be prepared using onion peels and hot brine.

Correctly selected spices will give it a great taste and chic aroma.

For salting it is necessary:

• one and a half kilograms of lard with streaks of meat;
• onion husks from ten onions;
• eight peas of black pepper;
• four bay leaves;
• five to six cloves of garlic;
• 1200 ml of water;
• just over half a glass of salt.

Cooking lard at home according to the recipe in hot brine:

1. Heat water and add salt, put onion peel. Boil for five to ten minutes until the salt is completely dissolved;
2. cut the bacon into medium pieces and dip in the brine, boil for fifteen minutes;
3. remove from heat and leave in brine for another twenty minutes;
4. get the bacon, let it cool slightly and dry it with napkins;
5. prepare a mixture for rubbing: mix spices, grind thoroughly with salt;
6. rub the pieces with the mixture;
7. put in a plastic bag and hide in the freezer;

After a few days, the bacon can be served as a snack.

Salted lard "Spicy and spicy"

Such lard is a great snack for festive feast... It is very simple and quick to prepare. This requires:

1. in water (two liters) put a glass of salt and one chili pepper, boil and boil for five to seven minutes;
2. cut a kilogram of bacon into small pieces;
3. put loosely in liter jars;
4. pour chilled brine;
5. put in a cellar for several days;
6. after a couple of days, remove the product from the brine;
7. prepare a powder: finely chopped chili peppers, two bay leaves, a teaspoon of coriander, three or four peas of black pepper and allspice, mix in a mortar and grind;
8. grate pieces of bacon with a mixture;
9. wrap in plastic wrap and put in the freezer for three days;

Serving: cut into thin slices, put on plates and sprinkle with finely chopped green onions.

Lard in banks for the winter in brine: a simple recipe

For salting it is necessary:

• two kilos of fresh bacon;
• black pepper - ten pieces;
• laurel leaf - three pieces;
• head of garlic;
• a glass of rock salt;
• litere of water.

Cooking technology:

1. cut the bacon into pieces of medium size;
2. prepare the rub: bay leaf, black and allspice pepper, garlic, put in a mortar and grind;
3. with this mixture, transfer the layers of bacon in the jar;
4. v hot water dissolve salt;
5. let the brine cool and pour into the jar;
6. roll up the can metal cover and lower it into the cellar, where the product can be stored for up to six months.

Baked salted lard "Mustard boiled pork"

The lard for this recipe just needs to be cooked first. The most delicate and delicious boiled pork- great snack.

We cook as follows:

1. rinse one and a half kilograms of bacon under water;
2. dry slightly and make cuts;
3. put a thin slice of garlic in each cut;
4. mix three tbsp. tablespoons of salt and a teaspoon of ground black pepper;
5. pour the fat thoroughly;
6. grease the bacon with Bavarian mustard well on top;
7. wrap in foil and put in the oven;
8. warm up the cabinet to a temperature of 200 degrees;
9. bake for two to two and a half hours;
10. remove from the oven, let cool;
11. unfold and cut into thin slices.

Put on a platter with pickled cucumbers.

This nutritious and valuable product can be used by absolutely everyone, without exception. Despite the fact that lard is high in calories, nutritionists advise eating 20-30 grams of it daily. With its help, the strength and energy of the body are restored, the state of health improves, it does not burden the liver and is easily absorbed. It remains only to cook lard in brine according to the most delicious recipe, and then serve it on the table. Now you will have a delicious and healthy snack every day.