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.

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

How to salt lard in brine: a recipe

Composition:

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

Preparation:

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

Lard in brine with garlic: how to cook?

Composition:

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

Preparation:

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

How to salt lard correctly?

Composition:

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

Preparation:

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

Lard in brine with cloves

Composition:

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

Preparation:

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

Original recipes for cooking dishes with salted lard

Meat rolls with pickled cucumbers and bacon

Composition:

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

Preparation:

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

Lard in chocolate

Composition:

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

Preparation:

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

Salted lard is a delicious product that is deservedly popular in many countries. There are a sufficient number of proven recipes for preparing this dish. Each housewife can choose a cooking method to her liking.

Lard is a traditional and popular product. Salting of lard is still carried out in many homes today. The taste of properly cooked salted lard is soft, tender and melting in the mouth. Lard is also a very useful food product, especially necessary for the human body during the cold season.

Natural fat - fat is useful

For normal functioning, the body of every person needs fats. Natural fat contains essential fatty acids involved in cell formation and metabolic processes. Fat prevents inflammatory and colds, it is good for the skin, nerves, joints and bones. Eating it regularly is necessary for the mind, eyesight and beauty.

The composition of lard - useful substances:

• arachidonic acid - a participant in the formation of hormones in the body;
• useful cholesterol, which increases the elasticity and flexibility of blood vessels;
• saturated and unsaturated fatty acids necessary for proper metabolism;
• vitamins - A, E, PP, D and group B;
• minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

Like any medicine, bacon is useful in small quantities - no more than 2-3 slices with bread per day are allowed to be consumed.

Lard is 100% animal fat, high in calories and difficult to digest, so it should be consumed in moderation and occasionally. There are a lot of fatty substances that are bad for the figure and hard for the liver.

Choosing lard for salting

Before you salt lard at home, you need to choose this product on the market or in a store.

Secrets of the right choice of salting lard:

• fresh fat is cut smoothly and easily;
• on the cut, it should be a uniform white or pale pink shade, a dark color is usually in an old and stale product;
• pork skin should be thin, a thick layer of skin indicates insufficient feeding of the animal;
• lard is a product that is subject to mandatory inspection by the sanitary inspection authorities; the quality and safety mark is put on the tested product.

The choice of lard is a matter of personal taste. Someone chooses pieces with wide layers of meat, someone likes a uniform white layer. Some are delighted with the fatty pork belly, others prefer lean ribs with an elegant layer of bacon.

Salting lard in brine

Salting lard at home can be done in different ways; the hot method is considered simple and popular. Thick and wide lard is suitable for this recipe.

Hot salting lard in brine:

Lard for serving on the table is cut better if you first put it in the freezer for a while. The bacon will freeze slightly, it will be convenient to cut it with a knife into thin and beautiful plates.

Salting lard in brine in a cold way allows you to get a dish of excellent taste, which does not turn yellow and does not age over time, it can be stored for a long time, without losing its benefits and taste.

Quick salting of lard - four express methods

A quick recipe for salting lard is always exposing it to high temperatures. For this purpose, hot brine is used, cooking in the oven, multicooker or microwave. At the same time, the taste of the dish only benefits - the spices give off all their aroma, the bacon becomes as soft and tender as possible.

1 way - salted lard in 3 hours

How to salt lard in a jar is the fastest and easiest recipe. In a glass jar, pieces of medium thickness are tightly packed - from 3 to 6 cm, garlic is added there and salt is poured to taste. Boiling water is poured into a jar with lard, salt and garlic. With this recipe, the cooking time is only a few hours. The prepared salted lard is stored in the refrigerator, it must be eaten in a week.

Method 2 - bacon in the oven

To make delicious baked bacon, you need to use different seasonings, garlic, herbs and herbs during the cooking process. They give the product all their taste and aroma, the result is a truly festive dish.

For a recipe in the oven, a thick and long piece of bacon with a good layer of meat is suitable. It must be generously rubbed with Adyghe salt with herbs and garlic, then add spices, you can use a special composition for pork with dry mustard, turmeric and spices. On top, cuts should be made in which the garlic is placed, the bacon is rubbed with adjika. The prepared product is wrapped in a bag and placed in the refrigerator for an hour. The dish is cooked in the oven at a temperature of about 200 ° for 1.5-2 hours, depending on the size of the piece. The finished dish can be served immediately.

Method 3 - cooking bacon in a slow cooker

The multicooker has become a friend and helper in the kitchen for many housewives. It will allow you to quickly and tasty cook bacon. It is better to take a not too thick piece that fits on the grill of the multicooker, with beautiful alternating layers of bacon and meat. The selected product is generously rubbed with salt, grated garlic, herbs and spices. Then it should be put in a baking sleeve and left to marinate for half an hour at room temperature. Pour a glass of water into the multicooker bowl and install the grate. The dish is cooked for an hour in the steaming mode.

Method 4 - salting bacon in a bag

How to deliciously salt lard at home? You can quickly get a beautiful and spicy homemade lard using a regular plastic bag. For 2 kg, you need 150 grams of salt, a pinch of black and red ground pepper, a few cloves of garlic. Lard is cut into small pieces, no more than 4 cm wide, on which cuts should be made across, for high-quality and quick salting. The pieces need to be wiped off with salt, sprinkled with a mixture of peppers, and garlic should be inserted into the cuts. The prepared product is placed in a bag and put into the refrigerator. After three days, you can taste the readiness of the fat.

Salt salting - original recipes for lovers

Salting lard in brine at home presents many interesting ways and original cooking methods. Each housewife can modify the recipe in accordance with personal taste and family preferences.

Recipe number 1 Salted lard in brine

A strong salty solution or brine for salting bacon allows you to significantly increase the shelf life of the product, without compromising its taste and benefits. For 2 kg of lard, you will need 2 glasses of water, a glass of salt, a few bay leaves, peppercorns and garlic. Bring the water to a boil, dissolve the salt in it and then boil for another 15 minutes. Allow the liquid to cool, and at this time fill a three-liter jar with small pieces of bacon, mixed with spices and garlic. Fill the jar with brine to the brim and keep it in a cool, dark place for a week. Pack the finished product in plastic wrap and refrigerate.

Recipe number 2 Spicy bacon with garlic and spices

Dry salting lard with garlic allows you to salt layers of any size - large or medium. For spiciness, it is best to use a mixture of special spices for lard, sold by weight. Garlic for this recipe should be passed through a garlic press or finely chopped with a knife. The bottom of the pickling jar is covered with a layer of salt, then the pieces are placed, sprinkled with seasoning and grated with garlic.

A little more salt is poured under the lid. The minimum dry salting time is one week. Before freezing, the product is removed from the jar, the excess salt and spices are removed, wrapped in cellophane, foil or parchment, and stored.

Lard is a high-fat product that is friendly with salt and seasonings. You can not be afraid to oversalt or pepper the lard, it will take in itself how much salt, pungency and aroma are needed.

Recipe number 3 Salting lard for smoking

Many gourmets are interested in how to salt lard for smoking, because this aromatic and original dish is irreplaceable as an appetizer on a festive and everyday table. For this recipe, you need pure pork fat in one mass in the amount of one and a half kilograms. The bacon is washed and dried, grated, broken bay leaves, crushed black peppercorns, mustard powder and delicious Adyghe salt are mixed separately.

A piece of bacon must be pierced with a knife, and the prepared spices must be driven into it with effort. A few tablespoons of salt are poured into the bottom of a saucepan of a suitable volume, apple or cherry chips are laid out on top, on top of which a piece of bacon is placed. A saucepan is poured with boiling water under the edges. The dishes are covered with a lid and sent to the refrigerator for 1 week. Immediately before smoking, the billet is removed from the pan, washed from the remnants of salt and spices. Such smoked bacon turns out to be delicate in taste, aromatic and appetizing.

Recipe number 4 Garlic lard with herbs

Lard with herbs and garlic is a delicious savory dish that can surprise your friends and please your family. For this recipe, you need to prepare small pieces by carefully peeling the skin or cutting it off completely. The garlic is cut into thin slices, with which the pieces are generously stuffed. Salt, spices and herbs are mixed in a separate bowl. Each piece is carefully processed with this mixture. A suitable jar is well stuffed with bacon, a couple of tablespoons of salt should be added on top. The jar is closed with a lid and shaken to distribute the salt and seasonings evenly. Lard is prepared in the refrigerator for 5-7 days.

How tasty to salt lard? Spices and lard are inseparable, spices emphasize the unique taste of bacon, giving the product a rich and rich aroma. Traditionally, lard is salted in combination with garlic, bay leaves and black pepper. Other seasonings for salting are selected individually, depending on the taste and preferences of each person.

Ideal spices for meat and lard:

• paprika gives sharpness and bright colors;
• coriander enriches the product with a sweetish taste and spicy aroma;
• ground black pepper is a traditional taste and deep aroma;
• black peppercorns - used for hot pickles and pickles;
• red pepper is a spicy note and a peppery smell of meat dishes;
• mustard - ready-made, powder or seeds, for those who especially love it;
• - a spice ingredient for health and taste;
• basil - lard with it will be appetizing, tasty and fragrant;
• saffron carries a rich aroma with unique oriental notes;
• cloves - added to marinades and brines for home salting of bacon.

Lard easily absorbs odors, so you need to keep an eye on its neighbors on the shelf of the freezer and refrigerator. This product should be stored separately - in cling film, plastic bag or airtight container.

An ambassador is a reliable method of long-term preservation of meat and fish products, proven by the past and generations. Salting lard in brine according to a recipe in a jar is a simple and affordable way for everyone. As a result, there will be a fragrant and tasty dish on the table, which is guaranteed to please guests and households.

Video recipes for salting lard

Lard is one of the oldest, most popular foods on the planet. Probably, there is no other food that writers would so often mention in their works, artists painted in still lifes, people of different nationalities recalled in anecdotes.

And everyone loves him: ordinary plumbers and military generals, villagers and city dudes, factory workers and bankers. Unlike foie gras or black caviar, everyone can indulge in lard for lunch.

Lard with garlic in brine

Ingredients:

• drinking water - 1 l,
• coarse salt (not "Extra") - 7-8 tablespoons,
• lard - 1 kg,
• garlic cloves - 6-7 pieces,
• bay leaves - 5-6 pieces,
• allspice peas - 5-6 pieces,
• black peppercorns - 7-8 pieces.

Preparation:

1. Pour 1 liter of water into a saucepan, send to the fire. Add salt, stir it thoroughly until it is completely dissolved. When the salt water boils, remove the saucepan from the stove and cool its contents to a temperature of 30-40 degrees.

2. During this time, prepare the fat. If you bought a kilogram of bacon in one piece, then you can cut it into three parts (the main thing is that the resulting pieces can be easily placed in a glass container).

3. Peel the garlic cloves and cut them into thin slices.

4. Rinse the laurel leaves with water and break each into 2-3 pieces.

5. In the slices of bacon, make small cuts across the entire surface, on each side, insert the garlic slices into them and place the bacon in a glass jar.

6. Try to evenly distribute the pieces of bay leaf between the lard, throw allspice and black peppercorns into the jar.

7. Fill the lard with brine cooled to the required temperature, cover the jar with a saucer on top (most importantly, you do not need to seal it tightly with a lid) and leave in this state for 1-2 days in a dark place. After the required time has elapsed, send the jar of bacon to a cool place for another couple of days.

8. After two days, remove the jar from the refrigerator, remove the bacon from it, blot it with a paper towel or napkins from excess moisture.

9. Wrap each dried bacon separately in foil and store in the freezer. So it can persist for a very long time.

Hot salted lard (with liquid smoke and adjika)

Ingredients:

• lard - 1 kg,
• drinking water - 1.5-1.6 l,
• coarse salt - 240-280 g,
• laurel leaves - 7-8 pieces,
• adjika (spicy) - 1 teaspoon,
• black peppercorns - 15 pieces,
• liquid smoke - 5-6 g,
• paprika and cloves of garlic (for rubbing lard) - to your liking.

Preparation:

1. For hot salting, take lard 3 cm or more thick, cut it into convenient pieces (so that they can sit well in a saucepan where you will salt them).

2. Place a saucepan on the stove, pour water into it and let it boil. Pour in salt, add bay leaf, adjika and peppercorns; stir everything well to completely dissolve the salt and let the water boil again.

3. When the water starts to boil again, pour liquid smoke into it (this is the most important secret of the hot method of salting bacon, without it what you need will not work), stir.

4. Dip pieces of bacon into the boiling brine, wait for the water to boil again, then reduce the heat and boil for 5 minutes.

5. Now turn off the heat, cover the saucepan with a lid and leave it in a warm place to cool slowly and gradually for 12 hours.

6. After the required time, take out the bacon, dry it and rub thoroughly with paprika and garlic.

7. The fat is ready, you can put it in a cold place, or you can immediately serve it with borscht and Borodino bread.

This is a very old and proven method.

Ingredients:

• lard - 1-1.5 kg,
• drinking water - 1 l,
• onion husks - 100-120 g (from 6-8 onions),
• coarse salt - 100-150 g,
• black peppercorns - 13-15 pieces,
• bay leaf - 3 pieces,

Preparation:

1. Cut the prepared bacon into slices convenient for placing in a saucepan.

2. Take a saucepan, put salt, bay leaves, peppercorns and onion husks in it. Pour water in there, set everything on the stove, let it boil, stirring constantly until the salt dissolves.

3. As soon as the contents of the pan boil, place the bacon in it so that it is completely covered with brine (for this you have to fold the pieces at the bottom tightly to each other so that they do not have the opportunity to float to the surface). Let the bacon simmer for 10 minutes over low heat.

4. When the necessary time has passed, turn off the stove and let the pan with lard cool, then put everything in a cold place for a day.

5. After a day, remove the pan from the refrigerator, remove the bacon and put it on a plate for 15 minutes to drain excess liquid from it.

6. Peel the head of the garlic, pass it through a press and carefully rub the dried bacon with it on all sides.

7. Once again, remove the bacon in a cold place for a day. And then you can already eat, and put some of it in the freezer for storage.

Ingredients:

• pork fat - 1 kg,
• drinking water - 1.5 l,
• coarse salt - 250-300 g,
• bay leaves - 6-7 pieces,
• ground black pepper - 1 tablespoon,
• caraway seeds (in seeds) - 1 teaspoon,
• medium head of garlic - 1 piece.

Preparation:

1. Pour water into a saucepan, put bay leaves and put on fire to boil. Boil so much that a rich laurel aroma begins to be felt in the kitchen.

2. In a large wooden mortar, carefully rub the salt, black pepper and caraway seeds with a pestle. Peel the garlic cloves, pass them through a press and add to the salt. Then put all this mass into water, stir to dissolve the salt.

3. Remove the pot of brine from the stove and let cool completely.

4. Cut the prepared bacon into pieces, put in a glass jar, fill with cooled brine. Cover the jar with a lid and set at room temperature for 3-4 days to brine.

5. After the required time has elapsed, move the jar of lard to a cold place (cellar or refrigerator) and keep it for a couple of days.

Ingredients:

• pork fat - 1 kg,
• drinking water - 1 l,
• coarse salt (not "Extra") - 160-170 g,
• granulated sugar - 80 g,
• bay leaf - 3-4 pieces,
• black pepper - 15 peas,
• allspice - 4-6 peas.

Preparation:

1. Pour water into a saucepan, let it boil, put salt, sugar, allspice and black peppercorns, bay leaves. Stir to dissolve sugar and salt, boil for 10 minutes. Turn off heat and cool marinade.

2. Cut the bacon into pieces of about 5x10 cm, put it in a glass jar, pour in the marinade, close the lid tightly and put it in a cold place for a week (maybe a little less, for 5-6 days).

3. When the right time has passed, take out a piece of bacon, dry it lightly, cut it and you can eat it. Store the rest of the pieces in a jar in brine.

Salting ingredients:

• pork fat - 1 kg,
• drinking water - 1 l,
• coarse salt - 300 g,
• coriander seeds - 2 teaspoons
• black peppercorns - 20-25 pieces,
• allspice peas - 10-12 pieces,
• bay leaf - 6-7 pieces,
• medium head of garlic - 1 piece.

Ingredients for wiping (rolling) fat:

• garlic - 1 small head,
• peas of white, black and pink peppers - 1 teaspoon each.

Preparation:

1. Put salt, allspice and black peppercorns, coriander seeds, bay leaves in a saucepan. Add garlic, peeled and passed through a garlic press, to this. Pour water, put on fire, let it boil, stir constantly to completely dissolve the salt. Remove the boiled liquid from the stove and let cool.

2. Cut the bacon into 5x15 cm bars, put them in a glass container, pour in the cooled brine, cover with a lid and put in a cool place for four days.

3. After the required time has passed, remove the bacon from the jar, dry it with paper towels, wrap each piece in foil and put it in the freezer for a day.

4. After a day, remove the fat from the foil. Put black, white and pink peppercorns in a mortar, pound them with a pestle. Peel and chop the garlic using a garlic press, mix it with pepper, and wipe the bacon on each side with the resulting mixture. Wrap the bacon in foil again and put it in the freezer for a day.

5. When the day has passed, the tasty bacon is ready. Eat and enjoy. Store lard that you don't eat right away in foil in the freezer.

Advice:
- for salting in brine, it is advisable to choose lard with a good meat slot (it is called undercrown), it is considered more tasty and softer;

- pay attention to the color of the fat when buying, it should be of a pleasant slightly pinkish hue, do not take a yellow or gray product (most likely, this is the fat of an old animal);

- be sure to smell the purchased product so that you do not slip boar fat;

- before salting, the skin must be scrubbed very carefully with a knife and be sure to rinse the fat well;

- for salting lard in brine, you can use another container instead of a can (for example, a bowl or saucepan), but then you need some kind of oppression to press down on top, otherwise the fat will float to the surface all the time;

- the ready-made salted bacon can, if desired, be rubbed with some of your favorite seasonings and spices.

Delicious bacon can be prepared according to different recipes. Lard in brine turns out to be especially tender and at the same time it is stored for a very long time without losing its consumer properties.

How to salt lard in brine - cold method

• Cut fresh bacon into rectangular pieces (10 * 5 * 5 cm). Cover each piece with thin slices of garlic - they stick well to the bacon. Put the bacon in a three-liter jar and be sure to add 2-3 bay leaves and 10 pieces of peppercorns to it. Do not tamp the bacon in the jar.
• Boil the brine with 5 glasses of water and 1 glass of salt. Cool it down. Pour lard with cold brine and tie the jar with gauze. There is no need to close it with a lid - the fat should “breathe” when salted. Place the jar in a room where the temperature does not rise above 20 degrees. Soak the fat at this temperature for 3 days.
• Remove the gauze from the jar and put on the lid. Transfer the jar to the refrigerator. After a week, remove the bacon from the brine, dry it with napkins and wrap it in parchment. Store lard in the freezer. Shelf life - up to 6 months.
• For one three-liter jar, you need 1.5 kg of lard and two large heads of garlic.

How to salt lard in brine - hot method

This lard turns out to be a very beautiful orange color, and tastes like smoked lard.

• Boil the brine with 1 liter of water, 4 tablespoons of salt, and a large handful of dry onion skins.
• Dip pieces of bacon (5 * 5 * 5 cm) into boiling brown brine and cook it for 15 minutes. The boil should be low.
• After the allotted time, turn off the stove and let the lard cool completely in the brine.
• Remove the product from the brine and pat dry with a cotton cloth.
• Rub the pieces of bacon with any spices: crushed garlic. ground pepper, chopped bay leaf. You can also use dry Georgian seasoning “khmeli - suneli”.

This fat should not be harvested for future use. It tastes best within 7-10 days.

Salting lard in brine is quite simple, but before that you need to choose the right one. The product should be white and free of blood streaks. When pressed, fresh fat must quickly regain its shape. Good lard has no foreign odors, but smells fresh and barely perceptible milk.