Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself with 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 bacon with garlic will help you learn how to cook a spicy fragrant dish. 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 pickle, have a 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 tasty aromatic product, which is characterized by high 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 most spicy, but you can coat the lard with home-made preparations 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:

Discuss

How to salt lard according to recipes in 11 ways

Salo for the Slavic peoples is a traditional dish. It is not only salted, but also boiled, fried and even smoked. With the help of this product, you can easily cook another dish or stuff meat that is not at all fatty. It is difficult to imagine borscht without sour cream, green onions, horseradish and fragrant bacon. At the moment, there are many methods that allow you to cook salted lard in a dry way. Let's describe some of them.

How to choose the right fat

In order for dry-salted lard in a jar to turn out delicious, you should choose the right products. Otherwise, the dish will turn out tough and not so fragrant. Lard is best taken in pale pink or white. The pork skin should not be very thick. Ideally, the piece should have small streaks of meat. It is better to buy a product in the market, as there is more choice.

Which particular piece to buy is a matter of taste. Some people like thin fat, while others like thick fat. Or with a little meat. For salting, it is better to buy pieces whose thickness is from 3 to 4 centimeters. To prepare delicious dry salted lard, you should not use a product that has already turned gray, as well as abdominal fat. You should also refuse pieces with yellowness. Of course, this is not always a sign of old fat. As a rule, very fatty pieces turn yellow. But you should refuse to buy such a product.

Salt is best salted from the sides and from the back. Also, when choosing a product, it should be borne in mind that the pieces from young pigs are more tender and soft than from boars.

Traditional in the bank

The dry method allows you to quickly and inexpensively prepare a fragrant and tender dish. To prepare a snack you will need:

1. Salo is fresh.
2. Salt.
3. Garlic.
4. Special spices for lard.

Salt fat at home

In a dry way, you can prepare an appetizer that will have a unique taste and aroma. First you need to prepare the products. Garlic must be peeled and passed through a press. If there is no garlic press, then you can grate it on a fine grater so that you get a gruel. Spices and garlic should be added to the resulting mass. Everything should be mixed until smooth.

Salo must be cut into neat sticks. Rub each piece of bacon with the garlic mixture and set aside. The jar in which the lard will be salted should be washed and dried thoroughly so that no moisture remains in it. At the bottom of the container you need to pour a layer of salt, and put pieces of bacon on top of it so that there are no large gaps between them. It is very important. Sprinkle the top with salt again. The jar filled with bacon must be tightly closed, and then placed in a cold place. Best in the refrigerator. Five days later, salted bacon (dry) will be ready. If the pieces are large, it may take longer.

In the process of preparing salt, you can not regret it. The bastard will take exactly as much as he needs. Before freezing or before use, the fat should be cleaned of salt.

Method two

This recipe also contains garlic. It should be borne in mind that dry-salted lard with this component is not stored for as long as bacon simply with spices. To prepare a delicious snack you will need:

1. Salo fresh, cut into cubes.
2. Salted greens are a mixture of finely chopped greens with salt.
3. Garlic.
4. Any spices.
5. Salt.

Food preparation

So, salt the lard with garlic in a dry way. First you need to peel the garlic, and then cut it into thin slices. In the prepared pieces of fat you need to make cuts. They should be stuffed with chopped garlic. Now you need to prepare the mixture for rubbing. To do this, combine salt, herbs and spices. With the finished composition, it is necessary to grate all the pieces of bacon.

What to salt

Now put a layer of salt on the bottom of the container, and then a layer of prepared lard. Between the pieces of bacon, you can lay the plates of garlic. This will make the appetizer more flavorful. When the jar is completely filled, pour a few large spoons of salt on top and close tightly. After that, the container should be shaken well several times. So the salt is more evenly distributed throughout the bacon.

A jar of lard should be placed in a dark and cool place. It is best to place the container in the refrigerator. After five days, the product will be ready for use. If you want to get well-salted bacon, then it is better to keep it in the refrigerator for several weeks, and then transfer it to the freezer. So, easily, salt the lard with garlic in a dry way. The result is a fragrant bacon with an original and pleasant aftertaste of greens.

in a saucepan

So, how else can you cook salted lard in a dry way? The recipe for such a bacon is quite simple and is suitable in cases where a glass jar of the required volume is not at hand. To prepare an original and tasty snack you will need:

1. Salo is fresh.
2. Several cloves of garlic.
3. Peppercorns, preferably black.
4. Coarse salt.

Preparing the Components

In this case, we salt the lard at home in a dry way without the use of any special spices.

First you need to prepare all the products. If necessary, clean the lard and cut into pieces measuring 5 by 5 centimeters. The bacon must be dry, so you should not wash it in water. Garlic must be peeled and then passed through a press. If there is no such tool, then you can grate it on a fine grater.

Black pepper is best chopped. This can be done with a mill or in a mortar. Now you need to prepare a special mixture. To do this, in a separate dry container, you need to combine salt, chopped garlic and, of course, pepper. Pieces of bacon must be rubbed with the prepared composition on all sides. The mixture should be evenly distributed throughout the fat.

Put in a container

You can salt lard in a dry way not only in glass jars, but also in pans. To do this, it is better to use enameled or ceramic containers. Put a layer of salt on the bottom of the pan, and then a thin layer of the mixture prepared for rubbing. After that, you can put pieces of bacon in the container. In this case, each row of fat should be coated with a mixture of garlic, pepper and salt. This will allow the product to salt faster. Put another layer of salt on top of the bacon.

The filled container should be tightly closed, and then placed in the refrigerator. After 10 days, the snack will be ready. Before serving, the bacon should be cleaned of excess salt and spices, and then cut into neat and thin slices.

Salo in parchment

To make the salting process take little time, you can place the lard not in a container, but in parchment. For cooking you will need:

Cooking steps

First you need to prepare the products. It is better to cut the lard into pieces of medium size, about 25 by 25 centimeters. After that, you can prepare a mixture for rubbing. In a separate container, mix salt and water. The result should be a thick slurry. The finished composition is to grate each piece of bacon. The mixture must be evenly distributed over the surface of the product.

A sheet of parchment should be sprinkled with a layer of ordinary salt, a few centimeters thick. Prepared pieces of lard should be laid out on paper, preferably with the skin down. Each row of bacon also needs to be sprinkled with salt. So the product will be tastier, and it will cook much faster.

Carefully laid pieces of bacon must be covered, and then wrapped several times with parchment or wrapping paper. The bacon should be stored in a dark and cool place. It is best in the refrigerator on the lower shelves. The finished snack will be in about 2 or 3 weeks. It is worth noting that such fat is stored for more than one month.

Finally

Now you know how to dry-salt lard, not only in glass jars, but also in enameled ones, or the process of preparing such a dish in itself is simple and takes a little time. The most important thing is to choose the right spices and lard. If necessary, you can buy a special seasoning in the store, or you can cook it yourself. It should also be borne in mind that lard cooked with garlic is stored much less than bacon with various seasonings and salt.

1. Prepare a piece of lard for salting.

2. Mix salt and spices in a bowl. There are special kits specifically for salting bacon, but if you don’t have such kits in your bins, then you can get by with ground pepper (take a simple black one, and a pinch of fragrant, don’t forget about red), coriander. For color, you can add turmeric, paprika.

3. Put the fat on cling film or cellophane. Spread the piece well on all sides with salt and spices. You do not oversalt the lard, it will absorb as much salt as needed.

4. To make the fat pickle better and faster, make punctures in it with a thin long knife. Salt and spices rub so that it would fall into these cuts.

5. We don't need banks here. Wrap the fat in cling film. Put it in a warm place, but not near a radiator or heater. Let the salsa "rest" for a day in the room, and only then hide it in a secluded cool place.

6. Salo, salted according to this recipe, you can try after 3-4 days. But, as mentioned above, the longer it lies, the tastier it becomes, saturated with the aroma of spices.

7. Before cutting bacon for dinner, take a piece and clean it with a knife from excess salt and spices. You can even wash the piece, then dry it and cut into thin slices. You can store fat in spices in the freezer. Even frozen, it cuts perfectly and thaws almost instantly.

Dry salted lard with soft skin. For this method of salting, lard is usually taken from the back - a thick layer of fat and a minimum or even complete absence of layers of meat.

Usually I also used pieces of peritoneum and water for salting.

Fat from the back is different in that it bites off easily and does not stretch, especially if it is just out of the freezer. So it doesn't need to be cut into one bite like when you use the bacon part of the pork.

For dry salted lard you will need

• Salo.
• Coarsely ground table salt.
• Garlic. Optional.
• Bay leaf, black or red ground pepper. Optional.

Salt bacon with a soft skin in a dry way

We clean a piece of fat from dirt, if any. We clean the skin with a knife until completely clean.

A little trick to keep the skin soft.

We put the lard in a colander with the skin up and slowly pour a large kettle of boiling water onto the skin.

Pour so that boiling water gets on the entire surface of the skin.

We cut a piece of fat into smaller pieces, 5-7 centimeters wide.

If you use garlic, then cut it into thick sticks.

Using a thin knife, we make punctures in a piece of lard and stuff garlic along the knife.

Pour a layer of coarse salt into the dishes. We pour generously, with a layer of one and a half to two centimeters, so that if any moisture is released, then let it be completely absorbed by the salt.

We roll the fat in salt on all sides, trying to make the pieces of salt to the maximum. We put the bacon with the skin down, sprinkle with salt, cover with a lid or foil and put it in the refrigerator.

If you use pepper, then each piece of lard should be rolled in pepper, and when using it, put a bay leaf on a layer, put a piece of lard on top and cover it with another bay leaf.

I salt the lard for a week, every day turning the pieces the other side down.

After a week, it remains only to clean off the remaining salt from the pieces of lard, or wash it off, in which case the lard will need to be dried with a kitchen towel.

Wrap the lard in foil or baking paper and store in the freezer.

If necessary or at will, we take out a piece of bacon from the freezer, cut it into pieces of your favorite thickness and serve on the table with mustard, garlic and herbs. A glass of vodka will be more appropriate than ever.

Salo is a national traditional dish, beloved by Russians, Ukrainians and Belarusians. It can be salted, boiled, smoked and even fried. It can be used to cook food, and it can also be used to stuff lean meats. It is impossible to imagine a traditional Ukrainian borscht without sour cream, a piece of fragrant bacon, horseradish and green onions.

There are a great many ways to salt lard at home, but we will focus on the classic version of salting - dry.

There are also a lot of dry cooking methods.

To begin with, we will choose a suitable piece: the fat should be white or pale pink in color with a thin piece of pork skin, ideally if the piece is with small streaks of meat. It is best to buy in the market, as it is cheaper and fresher, and there is more choice. What kind of salsa to choose is a matter of taste: someone likes thick, someone thin, someone with meat streaks, and someone with a thick layer of meat. However, the ideal thickness for salting should not be less than 3-4 cm. It is undesirable to use the abdominal layer or grayed pieces to prepare delicious bacon. Many believe that the yellow tint of fat indicates the age of the product, but this is not entirely true.

A yellow color may appear if the lard is very fatty, especially homemade. Nevertheless, if you buy on the market, it is better not to take such a fat. Please note: boar fat is more rigid and stringy, so we recommend using tenderloins from young pigs. Pieces from the back of the carcass or from the sides are best suited.

So let's move on to the preparation of lard in a dry way. Salting involves many different ways, but each of them is based on a large amount of salt and spices.

Classic recipes for salting lard in a dry way

Option one: wash a piece of fresh bacon, clean it with a knife and cut it into cubes of about 25x25 cm. Prepare a salty mixture for salting: pour about 200-300 g of coarse salt with a small amount of water (about 50 ml). With the resulting slurry, carefully rub each bar on all sides. Sprinkle a sheet of parchment or thick white paper with a layer of salt about 1.5-2 cm. Carefully lay the salted pieces in layers on a sheet of parchment with the skin down.

We also sprinkle each layer between the pieces with salt for uniform salting. We cover the laid pieces of fat, wrap it several times with paper or parchment and hide it in a dark, cool place, such as a cellar or refrigerator, for about two to three weeks. Ready-made lard can be stored for months and will be a great addition to a fun feast.

Option two: cut the washed and peeled lard into small cubes. Each bar should be rubbed with garlic, then well salted with salt mixed with the following spices: ground black pepper, bay leaf, cumin. We lay the sticks on top of each other, not forgetting to sprinkle each layer with salt and finely chopped garlic cloves. We put the well-packed pieces in a plastic bag or cling film and put them in the refrigerator for 10-14 days. Please note: lard salted with garlic is stored much less than salted without spices. But such a dish turns out to be much "juicier" and more aromatic.

Methods for quick salting of fat

The holidays are rapidly approaching, and you want to pamper your friends and loved ones with deliciously cooked lard? There are ways to cook lard quickly, literally in 4-5 days. These are the so-called recipes for salting lard in a jar.

Method one. We prepare fragrant seasoning: mix salt, allspice black peppercorns, bay leaf and paprika. We wipe the fat with a damp cloth (it is important not to wet the fat, that it has not deteriorated), clean the dirty places with a knife, wipe it again and dry it on a dry cloth for at least half an hour. We cut dry bacon into small pieces that can crawl through the neck of a 3-liter jar. At the bottom of the jar we lay half of the finished fragrant mixture.

It is also advisable to add a few chopped garlic cloves for flavor. We rub the chopped bacon with salt and put it in layers in a jar, carefully sprinkling each layer with salt. Gently pour the remaining half of the fragrant mixture on top and close tightly with a well-fitting lid. We put the jar on its side in a secluded cold place and turn it over several times a day, then, after a couple of days, we put it in the refrigerator. After three days, a delicious bacon is ready. Before use, the fat must be washed and dried well. It is advisable to store the finished fat in the freezer.

The second method of cooking lard in a jar is not fundamentally different from the first. Fat is placed in a jar, plentifully rubbed only with salt without the addition of spices. It is stored in the refrigerator and is ready for use after two or three days of salting. Before serving, rub a piece well with a mixture of peppers (ground black and red) and a mixture of dry aromatic herbs: marjoram, cumin, dill. parsley, etc. You can use any herbs you like.

Express method of cooking lard

Have you decided to cook a real Ukrainian borscht, but there is no ready-made lard at home? We offer an excellent express method of cooking bacon in just half a day. So, we need: a small piece of fresh fat, finely ground salt (not iodized), a mixture of ground black and red peppers, turmeric, a couple of cloves of garlic. Cut the washed and peeled shmat into thin long strips (as before serving). We rub each strip well with salt and spices, stack them on top of each other and put them in a plastic bag. We store the package at room temperature for several hours, then lightly clean the fat from spices and rub it well with chopped garlic. Before serving, it is recommended to cool the finished dish in the refrigerator (half an hour will be enough).

The whole beauty of salting lard in a dry way is that the pieces are very even and neat, which is difficult to achieve when cooked in brine or a sleeve. There are a lot of ways of salting lard by the dry method, but its main advantage is the inability to oversalt, because fresh bacon will absorb only the amount of salt that it needs. There are many ways to serve. You can cut the bacon beautifully and arrange it on a plate with pickles and cucumber. This appetizer is perfect for vodka and moonshine. As a sauce for bacon, it is recommended to serve horseradish, spicy mustard or adjika. Salo itself is usually eaten with fresh black bread, Borodinsky is ideal.

In addition, good, soft bacon can be used as a base for meatloaf. The fillings can be very diverse: ham and cheese, carrots and bell peppers cut into strips, lean pork meat, just fragrant herbs or spices with garlic and onions. It is enough just to wrap the filling in ready-made bacon, put it in a baking sleeve and put it in an oven heated to 180 degrees for about 1.5-2 hours. The proposed appetizer will perfectly diversify your table and surprise your loved ones with its unusual tastes. We wish you bon appetit and happy feasts!