Hot salted lard is an excellent appetizer, without which it is impossible to imagine a traditional Russian feast. And today we want to offer you some simple options for preparing a homemade delicacy.

Hot salted fat. Recipe

Delicious fragrant lard can be used to make delicious sandwiches, soups and second courses. Use our recipe and please your loved ones with your favorite snack.

Ingredients:

• fat - one kilogram;
• salt - five tablespoons;
• garlic - three cloves;
• seasoning for salting - one package.

How to cook

If you do not have ready-made spices on hand, then use black and red pepper, coriander, bay leaf. So, we are preparing hot salted lard. We will describe the appetizer recipe in detail below.

Cut the finished lard into medium pieces and send it to the pan. Pour the product with cold water and bring the liquid to a boil. After a few minutes, remove the pan from the heat and add salt. After that, put the pan with lard in a cool place for 12 hours.

When the specified time has elapsed, you can proceed to the next step. Peel the garlic, chop it with a special press and mix with spices. Remove the lard from the brine, dry it or wipe it with paper towels. Rub each piece with the aromatic mixture, then wrap them in foil.

Send the blanks to the refrigerator for several hours. Ready treats can be served at the table with black bread and vegetables.

Hot salted lard in onion skins

Want to cook Then this recipe will come in handy. The taste of the finished lard resembles the taste of good boiled pork, and the aroma is beyond praise.

Required products:

• lard with small layers of meat - one kilogram;
• husk from one kilogram of onion;
• salt - three tablespoons;
• bay leaf - ten pieces;
• garlic - one head;
• black and red pepper - to taste.

Hot salting of fat will not cause difficulties for both experienced and novice cooks. Just read our recipe carefully and then repeat each step.

First, prepare the husk. To do this, remove it from the onion, rinse well, put in a saucepan and pour 1.5 liters of water. Add two tablespoons of salt to it and cook in boiling water for about five minutes.

Process the lard and cut into pieces (200 or 300 grams each). After that, send the blanks to the pan to the husk. Make sure the water covers them. If there is too little liquid, add more. Bring the brine to a boil again and then lower the heat. Boil the fat for at least half an hour. Remove the saucepan from the stove and wait until its contents have cooled.

Pass through the press with peeled garlic, and then mix the chopped products with pepper. Grate dry pieces of bacon with the resulting seasoning, wrap the blanks in foil and send them to the refrigerator.

After 12 hours, cut the delicacy into thin slices and serve it to the table.

Lard with liquid smoke and onion skins

This recipe is good because it takes only a few hours to prepare an appetizer. If you want to quickly prepare for the holiday, then make hot salted lard for your guests. Homemade delicacy will turn out fragrant, appetizing in appearance and very tasty.

Buy raw fat only from trusted manufacturers. We would like to remind you that the best product is fat cut from the back or sides. And last of all, you need to pay attention to the fat cut from the peritoneum of the animal.

Products:

• one kilogram of fresh fat;
• one and a half liters of water;
• a glass of coarse salt;
• a teaspoon of dry adjika (preferably spicy);
• a head of garlic;
• 15 peppercorns;
• five bay leaves;
• six grams of liquid smoke;
• 100 grams of onion peel;
• a teaspoon of sweet paprika.

Recipe

How to carry out hot salting of fat? A photo of the finished product and a detailed description will help you cope with this task.

First of all, process the fat - carefully scrape it off with a knife and rinse in running water. After that, cut the piece into several pieces so that they fit freely in the pan and are completely covered with water.

Pour water into a suitable dish and put it on medium heat. When the liquid boils, send salt, adjika, bay leaf, crushed pepper and pre-washed husks into it. At the very end, add liquid smoke.

Put the bacon in the pan and boil it for five minutes. Remember that the longer the product is cooked, the softer it will be. Therefore, you can calculate the time yourself, based on your taste preferences.

Turn off the heat and leave the lard in the brine for 12 hours. Rub the pieces with a mixture of garlic and paprika, wrap them in cling film and send to a cool place. In a few hours, your favorite treat will be ready.

using a multicooker

Surprisingly, modern kitchen appliances can help housewives even in this matter. We will tell you how to cook hot salted lard in onion skins in a slow cooker.

Ingredients:

• one kilogram of fat with meat (brisket);
• 200 grams of salt;
• four or five bay leaves;
• two handfuls of husks;
• one liter of water;
• two tablespoons of sugar;
• ground black pepper;
• garlic to taste.

Hot salting of fat with the help of a slow cooker is easy and will not cause you any difficulties.

First, soak the husk in water for a few minutes, and then rinse it under running water. Carefully scrape off the fat and also wash well. Don't forget to cut it into suitable pieces.

Put a part of the husk on the bottom of the bowl, put lard and bay leaf on it. Put the remaining husk on top of the products. Separately, boil one liter of water, and then dissolve salt and sugar in it. Pour the lard with brine and turn on the "Extinguishing" mode for one hour.

Leave the cooled fat in the marinade overnight or eight hours. After that, the pieces need to be dried and grated with ground pepper mixed with chopped garlic. Wrap the snack in cling film and send it to the freezer for several hours. When the product has completely solidified, cut not thin transparent slices and serve.

Quick salting of fat in a jar

If guests unexpectedly descended on you, then this is not a cause for concern! There are many dishes and snacks that are prepared in the shortest possible time. And we want to tell you in detail about the hot salting of lard in a jar.

Ingredients:

• fat - 200 grams;
• salt - three tablespoons;
• black peppercorns - one teaspoon;
• garlic - four cloves;
• bay leaf - two pieces;
• spices (turmeric, chili, coriander, paprika) - to taste.

So, if in your refrigerator there is a piece of pork fat with layers of meat, then you can always quickly organize a delicious snack for strong drinks and stuffing for sandwiches. Therefore, take the fat and cut it into thin slices. At the same time put the kettle on the fire and wash the glass jar inside and out.

In a separate bowl, combine crushed black pepper, chopped, spices and broken bay leaf. Put some of the prepared slices on the bottom of the jar and cover them with the spice mixture. Alternate the ingredients until they run out. Pour boiling water into the jar so that the water level is about one centimeter higher than the fat.

Close the dishes with a clean plastic lid and go about your business. When the brine has cooled, remove the lard and dry it on paper towels. The appetizer can be served immediately, but it is better to place it in the freezer for at least half an hour.

Express method of salting fat

You can prepare a treat for the festive table in another original way. This time we will use a regular plastic bag and a set of spices.

Cut a piece of bacon into cubes, and then rub each with ground black pepper and chopped bay leaf. Dissolve a glass of coarse salt in a liter of boiling water. Put the fat in a tight bag and fill it with hot brine. Secure the package with a rubber band. When the liquid has cooled, send the fat to the refrigerator.

The next day you will be able to taste delicate fragrant pieces that will literally melt in your mouth. Be sure to serve them to the table with hot borscht, bread, garlic and ground pepper.

before smoking

Earlier, we gave some interesting recipes with which you can easily prepare hot salted lard. The home method of processing this product is not limited to salting. Therefore, we want to tell you how to properly smoke salted lard.

Ingredients:

• pork fat - one and a half kilograms;
• onion peel - one handful;
• salt - 100 grams;
• Bay leaf;
• black peppercorns - ten pieces;
• garlic - five cloves;
• water - one liter.

Salting lard before hot smoking is an important step that will help prepare the product and bring it to the desired taste. Put a pot of water on the stove, dip the spices, onion peel, salt and bay leaf into it.

Peel the lard, wash and cut into pieces. When the brine boils, carefully place the blanks in it and cook them for a quarter of an hour (the fire must be reduced). After that, cool the fat to room temperature, blot off excess moisture and transfer the pieces to the refrigerator. After 24 hours, you can proceed to the next step.

There are several ways to smoke lard at home.

• With an air fryer - simply place the pieces on a grate greased with oil and set the temperature to 230 degrees. After ten minutes, lower the heat to 150 degrees. Cook the treat for another 20 minutes, and then cool it, wrap it in foil and refrigerate. You can try the delicacy after a few hours, but for best results, wait another 24 hours.
• If you don’t have an air grill at hand, then you can get by with a conventional oven. Put the fat on a baking sheet covered with foil, and place it in an oven heated to 90 degrees. Smoke the product for at least 40 minutes, but you can increase the time up to two hours.
• Using a homemade smokehouse, you will get a very fragrant and tasty lard. Place the appliance on the stove and put sawdust inside. Set the grate with bacon, close it with a lid and light the fire. Blow the smoke every ten minutes to keep the pieces from getting a bitter taste. Usually, lard is cooked in this way from 30 minutes to several hours. Therefore, in this matter it is better to focus on your taste.

The finished product can be served for a regular dinner or a festive table. Smoked lard goes well with boiled potatoes, fresh or salted vegetables and brown bread. This delicious product is indispensable during a feast and we highly recommend using it as an appetizer for strong alcoholic drinks.

Conclusion

As you can see, hot salting of lard is easy to do at home. To do this, you do not need sophisticated equipment or special ingredients. Therefore, just carefully study our recipes and use them to your heart's content. We are sure that your family and friends will appreciate the efforts made and will ask you to repeat this little culinary experiment for them more than once.

The most delicious lard recipe in cold brine

Kitchenware: cutting board, knife, pickling container with a lid, several small plastic bags, saucepan.

Ingredients

Step by step cooking

Prepare the pickle

Prepare the fat

Make a salting

You can learn all the nuances of preparing lard according to the proposed recipe from this short video.

• If you salt lard with layers in this way, then take 150 g of salt.
• If you salt the meat, then take 100 g of salt.

The most delicious lard recipe in hot brine

Time for preparing: 4-5 days.
Amount of calories: 100 g - 770-815 kcal.
Kitchenware: jar (2 l), nylon lid, knife, cutting board, small bowl, saucepan, foil or cling film.

Ingredients

Step by step cooking

Prepare the fat

Prepare the pickle

Salt fat

In this video, you will learn not only the most delicious lard recipe in hot brine, or, as it is also called, brine, but also how to choose the right one when buying.

• For this recipe choose lard with a light meat layer.
• When buying fat, pay attention to its color - it should have a light pink tint.
• The skin of fat must be thin.
• Good fat will have a pleasant aroma..
• If the fat is easily pierced with a knife along the side cut, then it is soft and ideal for salting.

The most delicious recipe for bacon boiled in brine

Time for preparing: 13 hours.
Amount of calories: 100 g - 450-500 kcal.
Kitchenware: cutting board, knife, saucepan with lid, container with lid, foil or cling film, paper towel.

Ingredients

Step by step cooking

Prepare the pickle

Prepare the fat

Boil lard

Video of the most delicious boiled lard recipe

Watch this video for the most delicious quick brine-boiled lard recipe.

• For this recipe you can take a pork cheek, neck or stomach. After cooking, these parts of pork with lard will become very soft.
• Onion peels in brine will give the lard a beautiful golden hue.

If you already know, then I suggest you cook other delicious dishes with lard:

• It is very easy and quick to prepare, which is why I call this dish "guests on the doorstep." It turns out so appetizing and fragrant that everyone will definitely like it without exception.
• And if you like various smoked meats, then I suggest you find out and make this delicious dish on your own, which is considered both an independent dish and an excellent snack.
• If you want to surprise foreign guests, then I recommend paying attention to the recipe. Such exotic will definitely make a splash and will be remembered for a long time.
• I love simple food very much, so I often cook it myself and recommend you a hearty one that can be served with pickles.

I hope you liked my recipes and you will definitely take them into service. I look forward to your feedback in the comments.

Today on our site is another way, how delicious to pickle lard. We bring to your attention - hot salting of bacon in brine, it just turns out a homemade delicacy. Try our recipe hot salted lard, you must.

Hot salting of fat

5 of 1 reviews

Hot salted lard

Type of dish: Preparations

Cuisine: Russian

Ingredients

• Water - 1 l,
• lard with layers of meat - 1 kg,
• onion peel - 3 handfuls,
• bay leaf - 2 pcs.,
• garlic - 7 cloves,
• salt - 200 g,
• sugar - 2 tbsp. l.,
• black pepper - to taste.

Cooking

1. Add sugar, salt, bay leaf, onion peel to the water (the more, the better) and set to boil.
2. When the water boils, put pure fat into it and leave to cook for 20-30 minutes.
3. After this time, remove the pan from the heat and leave the fat for 8-10 hours to soak in the broth.
4. Then take the fat out of the brine and dry it.
5. Next, cut the garlic into thin slices, then mix with ground black pepper.
6. Roll the dried lard well in the resulting mixture, wrap it in foil and put it in the freezer overnight.

Enjoy your meal!

Today on our website there is another way how to salt lard deliciously. We bring to your attention - salting bacon in brine in a hot way, it just turns out a homemade delicacy. Try our hot salted lard recipe, you will definitely like it. Hot salted lard 5 from 1 reviews Hot salted lard Print Author: Povarenok Type of dish: Preparations Cuisine: Russian Ingredients Water - 1 l, lard with layers of meat - 1 kg, onion peel - 3 handfuls, bay leaf - 2 pcs., garlic - 7 cloves, salt - 200 g, sugar - 2 tbsp. l., black pepper - to taste. Add sugar, salt, bay leaf, onion peel to the water ...

Salting fat at home. A sea of ​​recipes, salting can be both dry and wet. We read, save and salt the fat. Another very tasty lard in onion skins

The most elementary way of salting fat

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.

Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!

Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt will be required.

We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the lard with garlic, rub it with a mixture of seasonings, roll it in salt and put it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Let's put it in a cool place now - and after 5 days the fat will be ready.

Salting lard in brine with onion skins is a very old way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat.

Wet salting

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then reduce the heat, put in the brine bacon, cut into pieces 10x15 cm in size, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Here are a few more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Method number 2

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer.

Method number 3

Buy fresh fat. Make cuts to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Method number 4 (spicy lard)

This recipe is for those who are not averse to indulging in spicy.

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Method number 5 (spicy lard)

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.

Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.

In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.

Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in the jar, otherwise the fat will simply “suffocate”.

Salo with garlic

Method number 1

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.

Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in a solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Method number 3

Fresh fat is cut into pieces of 250-350 g each and put in layers in an enameled pan, sprinkled with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece of raw potato thrown into it floats). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Method number 4 (with garlic and spices)

This method of salting lends itself to any fat - both soft and hard.

Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.

Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.

Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.

A hundred years ago, ordinary people knew that only fat would help to survive in cold and hungry times. It was harvested in huge quantities, stored in wooden chests, sprinkled with salt and spices, knowing that it would not lose its taste even after many months. Today, housewives no longer make such large stocks, because hunger does not threaten, and there are plenty of products in hypermarkets.

And yet, not a single store-bought product can be compared with home-salted lard. Salted lard is incredibly tasty and healthy. It contains many useful trace elements, it has a positive effect on potency, gives women the beauty of skin and hair. The use of fat has a beneficial effect on the state of blood vessels and helps to strengthen the immune system.

Therefore, in many families, lard always lies on the table in the most honorable place. Below is a selection of recipes for salting lard in different ways at home.

How to deliciously pickle lard at home - a step by step photo recipe

Salting lard at home will save a lot of money. The presented recipe for salting lard is quite simple and unpretentious. The finished product is exceptionally tasty with garlic flavor. Fans will definitely appreciate this method of salting. There are no strict guidelines regarding the number of products. The ideal proportion can be achieved through experimentation.

Time for preparing: 15 minutes

Quantity: 1 portion

Ingredients

• Fat: 1 kg
• Salt: 200 g
• Garlic: 1 head

Cooking instructions

How to pickle lard in brine

There are several different methods of salting lard, a novice hostess should experiment and decide which one is right for her family. And you can start with salting in brine: thanks to this method, salting is even, the product retains juiciness, does not dry out.

Products:

• Salo - 1 kg.
• Water - 2.5 tbsp.
• Bay leaf - 4-5 pcs.
• Salt ½ tbsp.
• Garlic - 0.5-1 head.
• Pepper black spicy peas.

Action algorithm:

1. For salting fat in the proposed way, you need to take a glass container.
2. Bring water to a boil. Dissolve salt in it. Cool down.
3. Cut the fat into equal bars, in thickness they should pass freely through the neck of the jar.
4. Peel the garlic, wash. Cut into large pieces.
5. Stuff pieces of lard with garlic. Put in a container, loose enough. Sprinkle with bay leaves, sprinkle with pepper.
6. Fill with brine. Cover with a lid, but not tightly. Keep in a cool place, but not in the refrigerator for 2-3 days. Then put in the refrigerator.
7. After 3 days, it can be considered ready, although some housewives keep the fat in brine for several more weeks.
8. After that, the salted pieces must be removed from the brine, dried with a paper towel. Grate with spices. Wrap using paper or foil. Store in the freezer. Deliver as needed.

Lard salted using this technology is perfectly stored without losing its taste for several months.

Glass containers are used for salting and dry way. For a large family, you can take three-liter jars; for a small company, it is best to pickle in liter jars. Repeat the process as needed.

Products:

• Salo is fresh with meat streaks.
• Garlic - 1 head.
• Pepper red and black (ground).
• Bay leaf

Action algorithm:

1. Wash the jar with hot water and soda, rinse and dry.
2. Cut the lard into bars of such a size that they freely pass through the neck of the jar.
3. Peel the garlic, cut large cloves into 4 parts, small ones in half. Break the bay leaf.
4. Cut the pieces of lard, stuff with garlic. Mix ground peppers with coarse salt and bay leaf. Grate each piece of lard well (on all sides) with this salty fragrant mixture.
5. Put in a jar, cover with the remaining salt. Salo has one feature - it takes as much salt as needed. The jar of lard must be covered, but not tightly.
6. Leave in a cool place for 1-2 days and then refrigerate.

Take as needed, carefully peel off the salt, cut and serve. Lightly salted or pickled cucumber is perfect for this dish, and a glass of some strong drink (only for adults).

Hot way of salting fat

The birthplace of this method of harvesting fat is called either Serbia or Poland, and only Ukrainian housewives have no doubts that this is the work of their distant ancestors. It was they who made lard a national product, and they know best how to prepare it for future use.

Products:

• "Pure" (without meat layers) fat - 1-1.5 kg.
• Garlic - 1 head.
• Salt ½ tbsp.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10 pcs.
• Allspice - 10 pcs.
• Hot pepper (pod) - 1 pc.
• Water - 1 l.
• Salad seasoning.

Action algorithm:

1. Fat for the hot salting method should be fresh, without meat layers. First you need to rinse it under running water, pat it dry with paper towels.
2. Put on a cutting board, cut into equal bars (length ≈10 cm, width/height ≈ 5 cm).
3. Then everything is simple - prepare the brine: add spices, salt, bay leaf to the water. Bring a saucepan with brine to a boil, put pieces of bacon in it. Boil 10 minutes.
4. Cool, refrigerate overnight.
5. Get the pieces of fat from the brine. Prepare the garlic-spicy mixture, rub each piece with it.
6. Wrap in cling film and refrigerate overnight again. Then slightly freeze, and you can start tasting.

Salted fat in this way is very delicate in taste.

Recipe for salting lard with garlic and pepper

The easiest way to prepare lard is dry, it only requires spices, salt and garlic, and, of course, lard.

Products:

• Fat - 300-500 gr.
• Garlic - ½ head.
• Salt - ¼ tbsp. (large grind).
• Spices - 1 tsp
• Cumin - 1 tsp

Action algorithm:

1. The cooking process is almost primitive. Salo cut into bars. Rinse and pat dry to remove excess moisture.
2. Mix salt with spices and cumin. Peel the garlic, chop, crush. Add to salt.
3. Grate each bar of lard well with a fragrant spicy mixture.
4. Wrap in cling film, crush again.
5. Leave in the kitchen for 6 hours. Remove to refrigerator.
6. After 2 days, which are so difficult to endure, you can start tasting delicious, fragrant, moderately salty lard!

How to pickle lard in onion peel

Many housewives, trying to find the best way to salt, noticed one thing - onion peel, firstly, gives the fat a special softness, and secondly, it provides a very pleasant shade.

Products:

• Salo - 1 kg.
• Coarse salt - 1 tbsp.
• Onion peel.
• Garlic - 1-2 heads.

Action algorithm:

1. First you need to boil the onion peel. Boil 1 liter of water, add the husk and salt.
2. Salo cut into bars. Dip in boiling brine, add chopped garlic there. Boil 20 minutes.
3. Leave to cool for a day.
4. Remove from brine, put in a cold place.

In salting fat, a lot depends on the quality of the original product, so it is important to be careful when buying. Good lard has a pure white color, sometimes a pink tint. The skin is thin, without foreign odors.

When salting, it is best to cut a large piece into bars up to 10 cm long. So the salting process will go faster and more evenly. The main ingredients are salt and garlic, they are present in almost all recipes.