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!). Now let's put it in a cool place - 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 out) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic.

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.

Once upon a time, lard was the food of the poor, since pieces of pork with meat were fabulously expensive. However, ordinary people working from dawn to dusk noted that after lard they feel a surge of energy, and this is not surprising. Modern scientists consider lard to be one of the healthiest foods on our table, as it contains fatty acids involved in cell building, hormone production, and cholesterol metabolism. In addition, lard strengthens the immune system, improves heart function, removes toxins from the body and is a powerful antioxidant. can be found in many national cuisines of the world, so it is considered an international delicacy.

Lard is one of the most ancient products on earth, since man domesticated the pig 10,000 years before our era. This happened in Central Asia, and from there, lard and methods of salting it "emigrated" to China, Africa and Europe. Italians salt salo with rosemary and fragrant herbs and call it lardo. Interestingly, the Romans usually ate lard with figs, and in French cuisine, bread with lard was a classic and favorite snack. The English used to add lard to their Christmas pudding, and the traditional bacon and eggs are still an important part of a proper English breakfast.

In Russia, lard was salted in barrels or melted and kept in clay pots, used to make soups and porridges. It was difficult to imagine harvesting greens for the winter without lard - usually it was ground to a state of gruel and poured with melted lard.

How to make lard at home: choose pork

It is said that the taste of bacon depends on the diet of the pigs, and therefore the best fat comes from animals from households fed potatoes, beets, cereals and table scraps. Unfortunately, on many farms, pigs are given artificial feeds with additives to stimulate growth. Such fat is tasteless and not useful.

For salting, buy only fresh fresh fat - when no more than four hours have passed since the slaughter of the pig. Choose lard with a skin, while it should be uniform and elastic, and as a test it is recommended to pierce it with a knife. The knife enters good fat easily and effortlessly, although you will feel its density. In other words, the fat should not be too soft and loose. Good lard in the context has a white or slightly pinkish tint, and the yellow color indicates that the product is of poor quality, so it is better to refrain from buying. The ideal lard for salting is without streaks of meat, otherwise it will turn out to be harsh and quickly deteriorate; such lard is usually boiled or smoked. And gourmets also claim that lard from female pigs is much tastier, but you won’t know until you check it yourself!

How to make delicious lard at home: salting methods

Before salting, the fat is cut into pieces about 4 cm thick, and it can be salted in several ways.

If you put the fat with the skin down and make several cuts, not reaching the skin by 0.5-1 cm, and then put slices of garlic into the cuts, and generously sprinkle salt on top, this is a dry method, the most common and simple. Such fat is prepared within a week, but it must be eaten a maximum of a month. Pieces of bacon with garlic in cuts, sprinkled with salt, are stacked on top of each other and placed in a plastic bag for three days. Salo is stored at room temperature, and after two days it must be turned over for uniform salting. After that, the fat should be placed in the refrigerator for another three days, while the temperature should be about 10 ° C. The lard is ready when the pink veins turn grey. After that, clean it of salt and taste it!

If you want the lard to be especially spicy and fragrant, use any spices or black peppercorns, chopped just before use, when salting. Do not spare salt and do not be afraid to oversalt the fat. The fact is that it will absorb as much salt as it needs, but the risk of undersalting the lard is much greater. Unsalted lard has a shorter shelf life, so it's best to store it in the freezer.

So that the fat does not deteriorate, after salting, you need to clean it of salt, wash it, dry it, fill it with new salt, place it in a plastic bag and keep it in the refrigerator. Before use, you can rub the bacon with garlic, red or black pepper for a spicy taste and aroma.

Spicy lard with garlic

Try pickling the easiest way to make sure it's not that hard. To do this, cut 1 kg of fat into pieces 5-7 cm wide and prepare the seasoning - 3 tbsp. l. salt, 0.5 tbsp. l. ground red pepper, 0.5 tbsp. l. ground black pepper, pepper, cumin and turmeric - to taste, any fragrant herbs and broken bay leaf. Grind the head of garlic on a grater, mix all the spices together, and leave the salt separately. Now rub the pieces of bacon with salt, spices and garlic, and then spread them in a large bowl in layers, sprinkling each layer with salt. Leave the fat for three days, making sure that the temperature in the room does not rise above 18 ° C. After that, remove the fat for a day in the refrigerator, and if it is salted (pink streaks turn gray), you can consider it ready. If necessary, let the lard salt a little more, watching the color of the veins. Now you can cut it into pieces, use in cooking or serve as a snack.

Real Ukrainian salo

This recipe is passed down in many Ukrainian families from generation to generation. At least, every Ukrainian housewife knows how to salt bacon, otherwise no one will marry her. Such fat was given as a dowry many years ago, and such a bride was considered very rich.

Cut 1.5 kg of well-washed lard into large and long pieces, and then prepare the brine. To do this, pour a liter of water into the pan, add a glass of coarse sea salt and bring the water to a boil. In the cooled salt water, throw 6 black peppercorns, 1 tbsp. l. ground allspice, 5 bay leaves and 6 cloves of finely chopped garlic.

Immerse the pieces of fat in brine, put under pressure and keep in the refrigerator for three days. Remove the finished fat from the brine, dry well with a towel, coat with spices again and serve on a wooden board with a bunch of green onions, as Ukrainian housewives do.

How to make lard soft at home

If you like very soft tender bacon, cook it hot - it won't take long. Sponder is suitable for this method - lard with streaks of meat, which is also called bacon or brisket.

Cut 1 kg of fat into large pieces, pour a liter of water and boil for 3 minutes. Add to water 4.5 tbsp. l. salt and leave the fat in it for 12 hours. After that, dry the brisket with a towel and rub it with a mixture of spices, which includes coarse red pepper, turmeric, dried dill, a few pieces of cloves, bay leaves, cinnamon, nutmeg, suneli hops, coriander and white pepper. Wrap the fat in cling film and keep in the refrigerator for a day. For spicy lovers, this is the best treat!

Salo can be salted in onion peel and adjika, in a slow cooker or oven in a special baking sleeve. It always turns out very appetizing and tasty. And in Ukraine they cook lard in chocolate - this dessert is wildly popular among tourists. Ukrainian gourmets say correctly - you can’t spoil lard with any product!

So, we learned that lard is very useful, now let's figure out how best to choose and pickle it in order to achieve a good taste. By the way, it was revealed that this product is the best snack for strong alcohol. And if you have prepared - a great addition!

If you want to know how to pickle tasty lard so that it melts in your mouth, we will tell you the secrets of salting this wonderful product. There are many ways to salt lard - how lovers of this product do not cook it! And dry salting, and in strong brine, and boiled in the husk, and baked in the oven with all kinds of spices. And they freeze it, and even, grinding it through a meat grinder, with the addition of garlic and dill, they spread it in the form of a pate on bread - and it's very tasty! Let's look at the best salting recipes in different ways.

How to choose the right fat

The very first thing is that you need to choose the right product, otherwise no salting methods will help you, and you will not achieve a melting taste. Therefore, our advice:

Let's go to the market - no shops, we need homemade lard, and nothing more!
First, we choose in appearance - so that it is white or slightly pinkish, homogeneous, preferably without veins, because they will just give you a semblance of chewing gum, and instead of melting in your mouth, it will be chewed for a long and tedious time.
Next, choosing a suitable piece, run the back of the nail over the surface - if the fat has collected on the nail, it suits us.
Also take a toothpick with you and pierce the fat from top to bottom. If it entered easily, the fat will be homogeneous, and you will achieve a melting taste when salting.

Everything, the fat is selected - now we go home and select the recipe for salting it.

How to salt lard at home in a dry way with spices

The easiest way is this one. And here, too, there are several options. Here is one of the fastest and most proven.

Having brought home the selected piece of the product, scrape off everything superfluous from the surface with a knife, cut it into several parts (about a palm wide). Take a plastic bag, pour large non-iodized (this is a must!) Salt on the bottom. Now in a bowl, prepare a mixture of garlic (chopped through a press), salt, pepper, mix. Rubbing each piece thoroughly, fold them in cellophane on a pillow of salt. Everything, tie the bag and leave it like that for a day.

Then keep in the refrigerator for another 2 days and you can use it! Clean a piece of a mixture of spices and cut. Put the rest in the freezer, packaged in small pieces so that it is convenient to get it. Then just take it out and cut it into thin slices, or if it thaws - into cubes about 2-3 cm thick - very tasty! And to him - the perfect couple!

Another easy way to dry salt

Salo
Garlic
Salt, suneli hops, pepper, dry ground dill

Cut the product into pieces about the thickness of the palm of your hand. Mix all seasonings with salt. Lay a layer of the mixture on the bottom of the dish, lay the fat on it in layers, dipping each piece well with the mixture. As everyone was laid, put a plate on top, press on it, and let it stand for 3 days without a refrigerator. Then they pulled it out, shook it off the yushka, wrapped it in a film - and in the cold or directly in the freezer.

How to pickle lard in brine with garlic and pepper

Also an interesting way of salting. Let's look at how to cook. So, we have already chosen the fat, now we are preparing the brine.
Pour water into the pan, throw half a raw potato there, and add a little, stirring, salt until the potato rises up - the brine is ready. Next, put the chopped bacon into the brine, and let it soak for three days in the cold. Then we take out the pieces, gently wipe them from moisture, sprinkle a thin layer of fine salt this time, wrap it in a film and send it to the freezer. So the product can be stored for a very long time, the fat is tasty, melting, the skin is also soft.

Salo in brine

1. Fat - 1.5 kg;
2. 5 glasses of water;
3. 200-gram cup of coarse salt;
4. 3-4 laurels;
5. 6-7 cloves of garlic.
6. A few peas of black pepper.

We mix water with salt, boil, cool - the brine is ready. In a 3-liter jar, put the bacon cut into small pieces (not tightly, so as not to suffocate!), Sprinkling with parsley, pepper and garlic, and pour the brine. They covered it with a lid and let it salt itself for a week.
Look - the perfect option for lard!

How to pickle lard in a jar of garlic

Also a simple and good recipe, in which the product is tender and tasty.
Cut the lard into pieces wide enough to fit into the jar. Grind the garlic, add a little water there to make such a garlic slurry. Dip the pieces first in garlic, then in coarse salt and put in three-liter bottles (if there is not enough fat, you can take a 1-liter jar). After a week in the refrigerator, you will get a fragrant, melting in your mouth, delicious lard.

Salo in onion peel

If you come across a piece with veins, it is best to pre-boil it. Very tasty, like smoked, boiled with onion peel.

1 kg fat
About a liter of water
2 handfuls of onion skins
A few peppercorns
3 laurels
Head of garlic, salt

Boil water, add onion peel and salt, boil for 5 minutes. Put pieces of bacon in the broth to cover, boil for 10 minutes. (make the fire small). Turn off the fire, let the fat stand in the broth for about 15 minutes. Remove, let it cool.
In the meantime, chop garlic, parsley and pepper, mix. Cut the fat so that it can be stuffed with this mixture, spread the rest of the mixture over the entire surface of the pieces. It remains to wrap the pieces in foil and send them to the freezer. When it freezes - take it out, cut it, enjoy the taste!

Advice: lard with streaks, if you don’t want to cook, you can bake it very tasty in foil:
Rub the pieces with a mixture of salt, pepper and garlic, wrap in foil and bake for 1.5 hours in the oven. Mmmm, incredibly tasty, tender and fragrant! Bon Appetit!

Hello friends! I want to start today's post with the following statement: "the best fat is the one that I salted myself." If you fully agree with this proposal, then you have absolutely come to the right place. Because we are talking about preparing this very tasty and, by the way, healthy snack at home.

There are different ways of salting lard, but the fastest is considered the “wet” method, that is, in brine. It is popular and not difficult at all, and I like it more than the “dry” version. Therefore, I dare to offer you to analyze its features. Well, in the next issues we will analyze other methods. 😀

In general, salting lard is not a difficult task, but it is very important to choose the right bacon so that the food turns out juicy and melts in your mouth while idle.

So first, carefully read the tips for choosing a product when buying it.

• Fat should be light, pale pink or white. By no means grayish or yellow;
• The skin should be soft, clean and without hairs, that is, well processed and without spots. If it is initially tough, then it is recommended to salt the fat without it;
• When you press the pulp, the resulting dimple should not be restored;
• When choosing fat with numerous streaks of meat, remember that it is more difficult to salt the meat, so the whole salting process will be longer;
• Do not use boar fat for salting, otherwise the appetizer will smell awful.

Now that you are armed with knowledge, and I am sure that you will buy the right "material", you can begin to choose a recipe according to which you will salt the salsa.

So, let's start the process. Let me show you the easiest way first. Follow the instructions and you'll be fine.

It is advisable to first clean the fat before salting with the blunt side of the knife, rinse and dry.

Ingredients:

• Pork fat (preferably brisket);

For 1 liter of water:

• Salt - 100 gr.;
• Garlic - 2 heads;
• Peppercorns - a pinch;
• Allspice - a pinch;
• Bay leaf - 3-4 pieces.

Cooking method:

1. First prepare the brine. Pour clean water into the pan, add salt, put bay leaves, peppercorns and allspice. Bring the liquid to a boil, then turn off the heat and leave to cool.

Salt take coarse grinding and not iodized.

2. Cut the lard into pieces somewhere around 150-200 gr. each. Then peel the garlic and cut it into large cloves. Next, start each piece on 4 sides with 4 cloves of garlic.

3. After that, put the prepared pieces into a container so that there is a distance between them. Fill everything with cold brine.

4. Place a press on top, close the container with a lid and refrigerate for 5 days.

5. After 5 days, drain the brine, and place the pieces in bags and put them in the freezer. Well, or immediately take a test. 😉

How to pickle lard at home to melt in your mouth

Now we will use not a cold brine, but a hot one. Thanks to this method, the fat will turn out very soft and tender.

By the way, for salting in a “wet” way, it is advisable to use glass jars or pans, but it is better to refuse plastic containers. But plastic containers are perfect for storing the product in the freezer.

Ingredients:

• Salo - 1 kg;
• Salt - 4 tbsp. spoons;
• Pepper - 1-2 tbsp. spoons;
• Water - 1 l;
• Garlic - 2 large heads.

Cooking method:

1. Cut the lard into pieces. Rinse them under running water. Also boil the brine. Pour water into a saucepan and add salt. Bring to a boil.

2. Put the pieces in a clean deep container and pour hot brine so that they are completely covered with liquid.

3. In this form, leave the workpiece in a cool place for a day.

4. Then drain all the liquid, and wipe the pieces dry with a paper towel. Next, mix different types of pepper (black, allspice, hot) with salt (1 tablespoon) and grated garlic. Cut the lard across the piece by 2 cm in thickness. Coat all the pieces with the resulting mixture, be sure to rub it into the slots. At the same time, immediately put the pieces in a clean pan.

5. Close the pan with gauze and refrigerate for a day. A day later, the snack is completely ready for use. The pieces are very tasty and tender.

Salt lard in brine in a hot way

The next method is also hot. However, the preparation of the brine is different from the previous one. It will be more tart and bright in taste, and therefore the fat will turn out to be more expressive in taste.

Ingredients:

• Salo with layers of meat;
• Water - 1 l;
• Salt - 100 gr.;
• Garlic (heads) - 2 pcs.;
• Seasoning for meat (of your choice) - 2 tbsp. spoons.

Cooking method:

1. Pour water into a saucepan and add salt. Stir the liquid. Then peel one head of garlic and cut the cloves into plates. Add it to the saline solution. Bring liquid to a boil.

2. Cut the lard into pieces and put them in the hot brine.

3. Place oppression on top, for example, a 3-liter jar. Cool the contents, and then put in the refrigerator for 3 days.

4. After 3 days, remove the salted pieces and dry them. Peel the second head of garlic and put it through a press. Mix garlic with seasoning and black pepper.

5. Put a cling film on the table, wipe the pieces of lard with spices and garlic and wrap everything in a film.

6. Then put the blank in the freezer. And when it freezes, then take it out and cut into slices. Eat for health!

How to salt lard deliciously and quickly with garlic

Here is another interesting recipe. And do not be afraid to add spices, because they will only give a special taste and aroma.

Ingredients:

• Salo - 1 kg;
• Salt - 1 tbsp.;
• Water - 800-1000 ml;
• Garlic - 2-3 cloves;
• Bay leaf - 1-2 pcs.;
• Dried herbs, allspice - to taste.

For salting fat, it is best to take undercuts.

Cooking method:

1. Rinse the lard and dry. Cut it into pieces 3-5 cm thick.

2. Put all the pieces in a saucepan and fill them with warm water (pre-dissolve the salt in it).

4. After 6-12 hours, remove the pieces from the brine and sprinkle with spices as desired. Then cool and serve.

Salo in brine for long-term storage in a jar. Video recipe

Next in line is not just another way of salting bacon in brine, but also its long-term storage in a jar. I found a great story, according to which the author will teach you how to salt lard in a rustic way. It turns out amazingly delicious!

If you are going to store lard in a jar in the refrigerator for a long time, then do not add garlic to the brine. With the addition of garlic, the product will keep for about 6 months.

Also, for long-term storage, it is best to use lard with practically no meat streaks, since the meat absorbs salt very well and because of this it will become tough, and, accordingly, the whole snack too.

Please note that before filling the containers, the jars must be thoroughly washed and sterilized.

And the most important nuance for long-term storage is that in no case should the fat be tightly packed in a jar, otherwise it will quickly deteriorate.

How to salt lard in a cold way so that the skin is soft

Here is another option for salting in a jar, but for storage in the freezer. The method is also cool and the result is delicious).

Ingredients:

• Salo fresh - 3 kg;
• Salt - 8 tbsp. spoons;
• A mixture of peppercorns- 2 teaspoons;
• Ground red pepper- 1 teaspoon;
• Garlic - 1-2 heads;
• Water - 2-3 liters.

Cooking method:

1. Pour water into a saucepan and bring it to a boil. Then add red ground pepper and a mixture of peppercorns, put salt. After the salt dissolves, remove the brine from the heat and cool to room temperature.

2. Wash the lard under running water and dry. Cut into pieces.

3. Take clean jars and fill them with pieces.

4. Peel and grate the garlic.

5. Put garlic in each jar.

7. Salting will take place during the week. Therefore, only after 7 days, pull out the pieces and store them in bags in the freezer.

Boiled lard in brine - the most delicious recipe

Also, onion peel will be used in the recipe, so the color of the snack will turn out awesome.

Ingredients:

• Pork bacon - 500 gr.;
• Edible salt - 6 tbsp. spoons;
• Water - 2.5-3 l;
• Garlic - 2 heads;
• A mixture of peppers - to taste;
• Onion peel - to taste.

Cooking method:

1. Choose a beautiful and fresh fat. Cut it into pieces.

2. Peel the onion from the husk. We only need husks from about 7-8 onions.

3. Pour clean water into a saucepan, bring to a boil. Then add salt and put the onion peel. Let the whole consistency simmer for 15 minutes over low heat. After that, put the pieces of bacon in the brine and boil for another 7 minutes.

Keep in mind that the onion skin enameled pan will stain, so choose the dishes that you don’t mind.

4. After the time has elapsed, leave the contents to cool directly in the brine. In the meantime, finely chop the garlic and combine it with the pepper mixture.

5. When the fat has cooled, take it out of the water and dry it. Make 3-4 deep cuts in each piece. Next, sprinkle the pieces with garlic and pepper and wrap in food grade polyethylene. Put in the freezer for a day. A day later, you can already eat a snack.

How to quickly salt lard to make it soft

And now I will tell you about this method of salting, in which the pieces are transparent in appearance and well saturated.

I assure you, no one will refuse such an appetizer. Especially if it is served with hot borscht or a glass of vodka). Also, note that not only the fat will be soft, but also the skin. And therefore it can be beautifully and evenly cut into plates.

Ingredients:

• Salo - 0.5 kg;
• Water - 0.5 l;
• Salt - 50 gr.;
• Garlic - 2 cloves;
• Peppercorns - 5 pcs.;
• Bay leaf - 2 pcs.;
• Spices - to taste.

Cooking method:

1. Take a large piece of bacon and cut it into equal parts. The pieces should be about 5 cm long. Rinse them under running water and pat dry with paper towels. Next, put the pieces in a clean jar, but not too tightly.

2. Now the next step is to prepare the brine. Pour water into a saucepan, add salt and spices. Bring the mixture to a boil. After boiling, pour the garlic grated on a fine grater, stir everything well. Turn off the flame and leave for 5 minutes alone.

3. Pour the workpiece in the jar with the resulting liquid. At the same time, make sure that all the pieces are completely covered with brine.

4. Close the jar with a lid and leave for 3 days in a cool place.

5. After 3 days, the snack is ready to eat. And for its further storage, drain the brine and dry the pieces, put in bags and put in the freezer.

Salo in brine for hot smoking

Well, in conclusion, I want to invite you to try to cook a real homemade delicacy. I think after reading this recipe, you will "drool". Personally, I “flowed”, especially since the pictures are so appetizing!

Ingredients:

• Salo - 2 kg;
• Water - 1 liter;
• Salt - 100 gr.;
• Peppercorns - 3 pcs.;
• Bay leaf - 2 pcs.;
• Spices for barbecue - 1 tbsp. a spoon;
• Garlic - 2 cloves.

Cooking method:

1. First of all, start preparing the brine. To do this, prepare all the products on the list.

3. Rinse the lard under running water and dry. Cut into pieces.

4. When the brine has cooled, immerse the pieces in it. Place the load on top and put the container in the refrigerator for 3 days.

5. After that, you can proceed to the smoking procedure. True, first the pieces must be pulled out of the marinade and dried, and only then sent to the smokehouse.

6. As a result, you will get a delicious smoked snack.

As you can see, there is nothing complicated in the process of salting lard in brine. The main thing is to buy fresh fat, rinse and dry it. Then competently prepare the brine with your favorite spices, choose a hot or cold method, allocate time and patience for the salting itself, dry the pieces again and finally start eating, or store them in the freezer.

So do not be afraid of new culinary discoveries and cook to your health! Bon Appetit everyone!

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to treat yourself to a healthy product 1-2 servings daily, eating it with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

Salting fat at home

The recipe for how to salt lard deliciously begins with the choice of components:

• High-quality lard should be bought from a trusted manufacturer or on the market.
• The fresh product is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
• Gray color speaks of an old product, as well as extraneous odors.
• High-quality lard smells fresh, gives off a slight sweetness, has a soft thin skin.

For salting, it is better to take a thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or wild boar - not only is the fat tasteless and hard, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product in different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can keep it for up to a month, as they did in the old days.

dry way

After preparing the components, it remains to figure out how much to salt the fat. The cold method, or, as it is also called, dry, assumes that the product, rubbed with seasonings, salt and garlic, is wrapped in a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. It is better to choose a step-by-step recipe or a recipe with a photo for yourself in order to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional salting options are the use of brine, garlic, hot marinade, or dry seasonings. The recipes below will tell you how to cook a delicious dish.

in brine

• Preparation time: 1 week.
• Servings: 40 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. The usefulness of the meat product is invaluable - it warms and saturates the body in winter.

Ingredients:

• lard - 2 kg;
• water - 1 l;
• bay leaf - 4 pcs.;
• salt - a glass;
• garlic - head;
• black pepper - 5 peas.

Cooking method:

1. Prepare the brine: pour water into a saucepan, add salt, boil, cool.
2. Cut the bacon into small pieces, grate with chopped garlic.
3. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room.
4. Salt, keep in the refrigerator.
5. After a week, when the meat is salted, put in storage in the freezer for the winter.

Dry way with garlic

• Cooking time: 3 days.
• Servings: 40 persons.
• Calorie content of the dish: 810 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

• fat - 2 kg;
• a mixture of spices - a package;
• black pepper - 10 g;
• sugar - 10 g;
• garlic - head;
• salt - 2 cups.

Cooking method:

1. Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass.
2. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

with garlic

• Preparation time: 10 days.
• Servings: 40 persons.
• Calorie content of the dish: 816 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. For him, you should not feel sorry for garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot, snack for an afternoon snack or before a late dinner. Useful properties will remain even after freezing.

Ingredients:

• fat - 2 kg;
• garlic - head;
• black peppercorns - 10 g;
• coarse salt - a glass.

Cooking method:

1. Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
2. Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

For smoking

• Cooking time: 2 days.
• Servings: 40 persons.
• Calorie content of the dish: 817 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

• lard - 2 kg;
• spices - a package;
• garlic - head;
• salt - a glass.

Cooking method:

1. Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside.
2. Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil.
3. Cover, salt for 2 days.

at home

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 813 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

How to cook salted lard at home, the following recipe will help you figure out. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich smell and delicate taste.

Ingredients:

• lard - 1 kg;
• water - liter;
• salt - 130 g;
• garlic - 6 cloves;
• bay leaf - 5 pcs.;
• black pepper - 7 peas;
• allspice - 4 peas.

Cooking method:

1. Dissolve salt in water, boil, cool.
2. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside.
3. Laurel leaves break, sprinkle on top.
4. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine.
5. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

hot salting

• Preparation time: 2.5 days.
• Servings: 20 persons.
• Calorie content of the dish: 818 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is distinguished by a moderately smoked salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their skins, hearty thick soups, buckwheat porridge with meat. Chili gives spiciness to the appetizer, and salting is carried out. The recipe will teach you how to cook the perfect meat.

Ingredients:

• fresh fat - 1.25 kg;
• garlic - head;
• water - liter;
• salt - 100 g;
• onion peel - a handful;
• bay leaf - 2 pcs.;
• black pepper - 7 peas;
• allspice - 7 peas;
• hot red pepper - 1 pod;
• a mixture of spices - a package.

Cooking method:

1. Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there.
2. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day.
3. Dry from the brine, rub each piece with spices mixed with crushed garlic, cover with cling film.
4. Salt overnight in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right, so that you get a delicious aromatic product, which is characterized by increased calorie content and usefulness due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, support and provide the body with the necessary vitamins. The homemade recipe suggests that preparing the dish is simple.

Ingredients:

• fresh fat - 1 kg;
• garlic - head;
• coarse salt - 100 g;
• spices - package.

Cooking method:

1. Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product.
2. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel.
3. Salt in the room for 2 days, and another 1 day in the cold.

In a jar of garlic

• Cooking time: 1.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because hot brine will be used. After a long exposure, the finished salted product can be immediately stored in the freezer, so that the frozen pieces can then be taken out and cut into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

• fat - 1.15 kg;
• coarse salt - a handful;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• allspice - 4 peas;
• hot pepper - 4 peas;
• red ground pepper - a pinch;
• cumin - a pinch.

Cooking method:

1. Cut the bacon into long pieces, stuff with garlic cloves.
2. Roll in a mixture of ground spices, put in jars.
3. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours.
4. Cool, wrap the pieces with parchment, put in the freezer for storage.

Fast way

• Cooking time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 811 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If there is no time for cooking, then a quick salting of fat at home will help out. The prepared lightly salted product will not differ in saturation of taste, but it will still turn out to be appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

• fat - 1 kg;
• fine salt - 100 g;
• a mixture of peppers - 10 g;
• turmeric - 5 g;
• garlic - 2 cloves.

Cooking method:

1. Cut a piece into long strips, rub with a mixture of spices, put in a plastic bag.
2. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

Salo in adjika

• Cooking time: 2 days.
• Servings: 20 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the spiciest, but you can coat the lard with a homemade preparation with a burning taste, cooked on your own. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;
• adjika - a glass;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method:

1. Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt.
2. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

Spices for salting fat

Experienced chefs recognize that spices for salting lard are very important, because they give the finished dish a unique taste and aroma. Here are some win-win options for seasoning mixes for pickling:

• black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
• thyme, cumin, red, allspice and black peppers, bay leaf;
• dried garlic, cumin, paprika, coriander;
• coriander, cumin, basil, thyme;
• suneli hops, dry dill;
• ginger, chili;
• chili, coriander, dry adjika, ucho-suneli, basil, dill seeds, shamballa, Svan salt.

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