Juicy and aromatic salted bacon is an invariable snack on the table in the winter season. Salt can be salted in several ways: hot, cold, dry, etc., but the tastiest lard is obtained in cold aromatic brine. Such a product can be stored in the refrigerator for about a week, but if you plan to keep it longer, then be sure to place it in the freezer, having previously dried it from brine.

For pickling, you are free to choose spices according to your taste: bay leaf, salt, black peppercorns, dill seeds, garlic, etc. You do not need to add sugar or vinegar to the brine!

Ingredients

• 700 g lard with or without a layer
• 1 head of garlic
• 0.5 l hot water
• 1.5 tbsp. l. salt
• 5 bay leaves
• 0.5 tsp dill seed
• 1 tsp mixture of peppers and peas
• 0.5 tsp ground black pepper

Salting lard: step by step process

1. Pour all the spices into a cauldron or saucepan. We will peel the garlic from the husk, divide it into cloves and also peel them, rinse in water. Cut into slices into a container. Pour hot water. Place the container on the stove and bring the contents to a boil. Turn off the heat and cool the prepared brine to room temperature.

2. Wash the lard in water and scrape off the dirt from the skin with a knife. If you like lard without skin, then just cut it off. Cut the bacon into portions that fit easily into any container.

3. Put them in a prepared container or container and fill with chilled brine, adding all the spices to the bacon. Cover with a saucer or plate and place oppression on the bacon, for example a 1 liter jar filled with water. Do not forget to seal it with a lid. Place the lard in brine in a refrigerator or basement for 3-4 days. After the specified time, the snack can be removed from the brine and tasted. If you like lightly salted lard, remove it from the brine, dry it with paper towels and place it in a bag in the freezer for storage. For vigorous salting of bacon, leave it in the brine for another 2-3 days.

Those who avoid eating lard because they think it is a very high-calorie product, simply do not know anything about it. Pork fat is able to increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in the use of this product is to observe moderation, then it will only bring benefits, and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be categorized as “simple and quick”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their amount is arbitrary (to taste).

Method for salting bacon in brine in a jar:

1. Dissolve salt in boiling water, let the brine boil a little and leave to cool;
2. Cut the product intended for salting into pieces that will easily pass into the neck of a three-liter jar, rub with garlic and put in a bottle, lightly pressing down and sprinkling with spices;
3. Pour everything with cooled marinade, cover with a towel and leave alone away from direct sunlight for 2 days;
4. Salted bacon, dry with a paper towel, wrap with parchment (foil or cling film) and store in the freezer.

Salting lard in brine with garlic in a jar

When salting lard, various spices are used: from the classic black peppercorns and bay leaves to star anise. But without garlic it will not have that mouth-watering aroma and piquancy. Therefore, you can take only one garlic for salting from spices and as a result you get a soft and aromatic bacon.

For salting bacon in brine with garlic you will need:

• 1000 g lard;
• 1000 ml of water;
• 200 g of salt;
• 50 g of cloves of garlic.

You can try salted lard with garlic 6 days after it was put in a jar and filled with brine.

The nutritional value of the finished bacon is 815.6 kcal / 100 g.

Algorithm of actions:

1. Since the brine is used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
2. While the brine is cooling down, prepare the bacon. It needs to be cut into medium pieces and rubbed well with garlic on all sides;
3. Then put the prepared pieces of the pork product in the jar, pouring the remaining chopped garlic into their layers;
4. Pour the contents of the container with cooled brine and send to a dark, cool place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting lard in hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than any other method. Another plus of this method is that the fat is salted out much faster.

To salt a three-liter bottle, you need to take the following amount of the main product, as well as water and spices for the brine:

• 2500 g lard with a layer;
• 2000 ml of drinking water;
• 150 g of coarse table or sea salt;
• 15 g dry mustard;
• 10 g of red ground pepper;
• 30 g garlic;
• 15-17 peas of black pepper;
• 7-8 peas of allspice;
• 5-6 carnation buds.

The preparation of the main ingredient and the preparation of the brine will take no more than 20 minutes, and the ready-made salted lard can be tasted in 2-3 days.

Lard filled with hot brine loses part of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.

Salting sequence:

Salted lard recipe in Ukrainian

Lard is considered a Ukrainian national delicacy. In Ukraine, as soon as it is not cooked: with onion skins, and with honey, and even in chocolate. Every Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes for this delicacy will be enough for a whole cookbook. Below is one of them.

For this pickling in Ukrainian you will need:

• 1000 g lard with a layer;
• 1000 ml of drinking purified water;
• 200 g of coarse sea or table salt;
• 60 g (about 10 medium cloves) garlic
• 6 allspice peas;
• 6 peas of black pepper;
• 3 laurel leaves;
• 15 g dried (or 30 g fresh) greens;
• 1 star anise star;
• some black pepper to taste.

The total salting time will be from three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average per 100 grams, this figure will be in the range from 724 to 816 kilocalories.

Progress:

1. First you need to prepare the bacon. This culinary process will take place in two stages. At the first, you need to soak the original product cut into pieces in cold water for three to four hours (or better overnight). This is done so that all the blood is washed out of the meat layer;
2. After soaking, pork bacon must be loosely (so that it does not suffocate) put in a prepared jar, not forgetting to add spices and spices between the layers;
3. Prepare a brine from water and salt. You can dissolve salt in cold water as well as in hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour lard folded in a jar with brine at room temperature;
4. Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You need to be very careful about the choice of pork fat for salting, so that unscrupulous sellers do not slip boar fat, an old or sick animal. A good product has a delicate pink tint that is pleasant to the eye, and its meat layer does not stick to your hands.

It is worth refraining from purchasing a gray-yellowish bacon with an unpleasant specific odor, on the skin of which there is no mark indicating the certification of the product.

Lard from the back and sides is perfect for salting, but it is better to refuse fat from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.

After buying lard, you should not store it together with other products that have a specific smell, since it can absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting lard in a brine in a jar is salt. It is better to use it large seafood or cookery. Salt will not only help to preserve all the nutrients, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to oversalt this product. Why? Because lard will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process if you put the bacon in the refrigerator under pressure. You need to be careful about storing salted pork fat. In addition to the temperature regime, the light regime should also be maintained, since under the influence of sunlight, the product will very quickly age and turn yellow.

To make this picture come true, you need to buy the right bacon or salt it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will surely find it.

The easiest way is, let's say, “grandmother's”. According to "grandmother's recommendations", for salting 15 kg of lard, 1 kg of salt is needed (that's what quantities were salted before!). Just remember that it is suitable for lard without layers of meat.

The easiest recipe for salting lard at home

Cut the bacon with the skin into long sticks. Make transverse incisions every 8-10 cm. Rub the bacon on all sides with salt. Place tightly, so that there are no voids, in an enamel dish. Sprinkle with salt again. Put a wooden circle on top, and a load on it.

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

After 20 days, the bacon is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For longer storage, put on bags - in the freezer.

How to salt lard with spices at home

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

Ingredients for salting lard:

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

Making salty homemade lard

Cut the meat into cubes 4-5 cm wide.

Make cross-cuts on it.

Combine black and red peppers in a bowl.

Pour all the salt into the container.

Putting bacon in this container, rub it well with salt on all sides. Sprinkle with pepper mixture on top.

Sprinkle with pepper mixture on top.

Place slices of peeled garlic in the cuts.

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

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

to store lard, peel off or wash off excess salt, wrap in a cloth, then in a bag and in the freezer.

ON A NOTE

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

Although ... both the method of salting and the choice of lard, or rather the part of the carcass from which it is cut, is different for everyone. Someone likes it clean, without meat, someone thinner, someone thick and without meat.

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

Spice... Here, too, everyone has their own favorites and the most used: from just salt to finely chopped greens. Garlic is also used for taste, not everyone likes it.

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

How to salt lard at home in brine

One of the recipes when lard (and the skin) turns out to be very soft and aromatic. By varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

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

How to make homemade lard in brine

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

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

Pepper pieces of bacon to taste. Brush with garlic. Place them in a container and fill with brine. Put a lid (plate) on top and bend.

Refrigerate the lard for six hours.

After this time, the bacon is ready for use. Store it in the freezer after placing it in a bag.

The benefits of lard and vodka

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

Of course, lard is almost 100% fat, which means solid "bad" cholesterol, what can be the use here ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefits from salted lard.

1 Homemade bacon makes healthy arachidonic acid (Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value... The calorie content of salted homemade lard is 770 Kcal. This is the so-called "good", "long" calorie content, valuable for nutrition, for example, tourists, athletes, people engaged in manual labor. A couple of lard sandwiches are a great energy snack if you can't have a full lunch.

Lard saturates especially well if consumed with a glass of vodka... Alcohol breaks down fats into water and "clean" energy, that is, carbohydrates, turning pork fat into a super nutritious food that satisfies the need for food for a long time.

And this is not all the benefits that can be extracted from lard.

As for the taste of homemade salted lard, they don't talk about it. They try it.

Such a healthy and nutritious product like lard will always be popular in our country. But, unfortunately, the ready-to-eat salted lard that is sold in the bazaar (and even more so in supermarkets), as a rule, does not have the same taste qualities of a homemade product prepared using the best recipes. In this article, we will tell you how to pickle lard in brine with garlic and other popular methods.

For a long time, when salting lard at home, they used spices that set off the taste of the product and gave it a unique smell. Black and allspice, cumin and cloves, dill seeds and bay leaves, and many other seasonings were added.

Step-by-step recipe with a photo. How to quickly and easily salt lard in brine with garlic:

There are other equally popular ways of salting bacon, which we will be happy to share with you.

THIS LINK YOU WILL FIND THE MOST POPULAR HOMEMADE LAT BONDING RECIPES AND HELPFUL TIPS FOR BEGINNERS .

Nutritionists unanimously argue that fat contains a lot of arachidonic acid, which is necessary for normal cellular activity and adequate hormonal levels in the body. There are so many essential amino acids in this product that it can be compared to vegetable fats. Lard also contains carotene, vitamins A, D, E. People knew about its benefits in ancient times, fat was often added to medicinal and cosmetic products.

HOW IT IS CORRECT TO SALT FAT IN HOME CONDITIONS

First of all, you need to choose the fat suitable for the recipe. What is in the back area is not suitable for salting. The fat from the peritoneum is tough, and the lower brisket is ideal. Make sure that the product is free of lumps and is not loose.

If you purchased a fresh and beautiful piece of bacon, start salting. Before you start to salt the bacon in brine or with garlic, cut it into several pieces so that each of them easily fits into a plastic bag.

Each element must be cut longitudinally, not on the skin, but on the other side. The depth of the cut is slightly more than 2 centimeters. Sprinkle the lard well with salt (bottom, top, sides). Salting salt must not be iodized, otherwise it will corrode our lard.

The product absorbs exactly as much salt as it needs, do not be afraid to oversalt. Then we cut the garlic, put the quarters of the cloves into the cuts. We put the pieces in a plastic bag, sprinkle with salt again and put a few cloves of garlic on top.

We wrap the bag tightly (to avoid loss of juice), leave the bacon on a plate for 2-3 days at room temperature. When juice appears, turn the bag over with one jerk so that the product is on its own juice.

Use only coarse salt. First, the fat needs to be prepared - keep it cold for 4 days, at a temperature of -5 degrees. Next, rub the product with salt from the bottom, top and sides, put it in a convenient container (with the skin up), cover it, send it to the refrigerator.

After 3 days, we take out the product, remove the wet salt with a knife and remove it from the plate. Rub the bacon with salt again. Repeat the steps up to 6 times, until the salt on the lard is dry.

Salting lasts two weeks. The product is ready to use, but it would be good to brew for another 7-10 days. It can be stored in the refrigerator for six months and in the freezer for a couple of years.

Now you not only know how to properly salt lard in brine and how to store it in the refrigerator, but you can also quickly prepare this delicious product at home with garlic and other seasonings using different recipes. We hope that now you do not have to buy ready-made salted bacon in the store or in the market (where the product is often not of the best quality!).

Few know how tasty to salt lard at home. There are three main methods of salting, but the recipes themselves are incredible. In our article you will find only the best ways to prepare this dish.

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

Lard 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.

Besides the three main methods, there are also cooking methods. One of them is smoking. True, for this you need a smokehouse or a cold smoked smoke generator.

How to choose the right lard for salting

To make your homemade lard tasty, you need to choose a first-class piece from the beginning, so knowing how to choose it 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 some basic rules:

• Pay attention to the color of the bacon, it should be white, or slightly pink. If you see yellowness or gray color in a piece, look for another;
• Uniformity - there should be no streaks, except if you want to salt it with a layer;
• Thin skin - such a piece is more appreciated and will be softer;
• When pierced with a knife or a toothpick, a slight elasticity should be felt; too hard or very soft fat should not be taken;
• The piece should be about 5 cm thick.
• If you are not sure about the supplier or seller, it would be a good idea to look at the license.

Choosing a good piece is important, but not difficult. If the product raises doubts or suspicions, do not dwell on it. Look for a thick piece, with thin skin, a uniform white-pink color, I think you will understand if the piece is really fresh and of high quality. This is immediately apparent.

As soon as it is not cooked. There are a variety of methods, but the same pickling ingredients are used almost everywhere.

Lard with a thickness of 4 cm is considered ideal for salting.

Namely:

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

There are some specifics when cooking in one way or another

1. Dry salting- the simplest, fastest and rather tasty method, many complain about the short shelf life of the finished product, but whoever interferes with storing it in the freezer, nothing will happen to him there for a very long time.
2. Lard in brine - this method is a little more time consuming, here you will need to prepare the brine, marinate, and wait much longer than with dry salting. But in the end, it lasts longer and turns out to be more tender.
3. Boiled method - it is used for greater safety and by this method it is cooked in onion skins.
4. Smoking - This is one of the most delicious methods, but you need to salt it before smoking.

But the most important point is that the lard cannot be oversalted. It always takes as much salt as it needs. Especially with regard to dry salting, I usually only practice it. It is enough to overlay it with spices, pepper, garlic, thicker coarse salt and seal it, either in a container, or in foil or a bag. And in a day it is ready. What else is needed?

How to cook lard in brine

First, you need to cook the brine, in which salting will actually take place. For 0.5 liters of water, we will need 4 tablespoons of salt, black pepper - a handful, peppercorns - 5-8 pieces, lavrushka, coriander and other seasonings as you wish.

Lard in brine turns out to be very tender.

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

Next, we need to take the lard itself and the jar in which salting will occur. Depending on the size of the pieces, select the size of the can and start laying. It is better to do this in layers and put garlic between the pieces. You can cut it or put it through a garlic press. When all the pieces are laid, fill it all with brine, only it should be slightly cooled. After 4-5 days, the product will be ready and ready to eat.

You will need to store the bacon in the freezer, and after you take it out, dry it on a towel. To add more piquancy, you can cover it with pepper, garlic, wrap it in foil and store it. This is how it turns out quite tasty in brine.

Lard with a layer

If you cook it with a layer and boiling, then first you need to boil the pieces for 10 minutes in salted water, then take it out and sprinkle it with pepper, again salt, garlic and wrap it in a bag. We put it in the refrigerator for a day and you can eat.

If you cook with a layer in brine, then dilute the brine (preferably in hot water), add salt, pepper, lavrushka, garlic. Dissolve the salt, and immerse pieces of bacon in the cooled brine. You can put the load on top. It should stand for about 3 days. Then we take out the pieces, dry them with a towel, cover them with garlic and pepper, and wrap them in a film or bag. And put it in the freezer. It will freeze and can be eaten.

How to deliciously salt lard - my father's recipe

This is a dry way of salting bacon, and in my opinion, no worse than others. It is very easy to prepare, even a child can handle it. Take a good piece, cover it on all sides with pepper, both ground and peas, garlic (chopped plastics), you can make cuts and insert pieces of garlic 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 put the piece into a bag and put it on a plate. You can put another plate on top and put a load - a jar of water. After 8 hours warm or a day in the refrigerator, our yummy is ready. Freeze it for easier slicing and better flavor. This will make a very tasty dish.

That's all. Finally, I can say that you 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 there is more salt, somewhere less, when it is kept longer, when it is faster. The essence does not change from this. It will be salted anyway. Even in a very short time. My father salts it overnight. And we say goodbye to you, we hope that the recipes will help you.

Enjoy your meal!