Lard in brine, what could be tastier? Today we will look at recipes for delicious lard in brine, learn about the methods of salting lard in brine, as well as some secrets and tricks. Be sure to read the article to the end, because in order to cook really tasty lard in brine, you need to know a few subtleties, which we will share with you.

It's profitable! This "wet" method of salting is used not only at home, but also on an industrial scale. The point here is not only in taste, but also in the output of the finished product. With dry salting, due to dehydration of fat, up to 10% of the mass of the original product is lost, and when using brine, on the contrary, the mass of the final product increases by approximately 15%.

We conditionally divided all recipes for lard in brine into 3 categories:

• Lard in cold brine.
• Lard in hot brine
• Lard in brine in a jar.

Cold brine lard recipes:

Lard recipes in hot brine:

Lard in brine in a jar:

Salting lard in brine - the secrets of the most delicious lard.

Salting lard is one of the most common ways to preserve it. Salt is the only essential ingredient when preparing lard in brine. The preserving effect of salt is explained by its ability to dehydrate, including microorganisms living in fat.

In order to cook really tasty lard in brine, you need to take into account a lot of nuances. The first is to choose the right lard for subsequent salting in brine.

Choosing lard for pickling in brine.

Pay attention to the color of the product right away. If the bacon has a yellowish appearance, then either it has been on the counter for a long time, or the pig itself was old. Such lard, although not dangerous, but its taste leaves much to be desired. But lard, which has a gray tint, can be hazardous to health. Really good lard should be white with a slight pinkish tinge. Good lard is similar in consistency to butter.

The skin must have a mark that indicates that the lard has passed certification, which means it is safe for consumption. The skin should be solid, pliable and uniform in color.

For pickling in brine, it is best to take thin lard (up to 4 centimeters) from the back or side of the carcass. The belly fat is much tougher, and the brisket is good for boiling and baking.

Be sure to smell the lard before you buy, because many dishonest sellers try to sell boar lard to inexperienced housewives, which, frankly, stinks. If you doubt whether you are offered high-quality bacon, then ask the seller to cut off a small piece and hold it over the flame of a lighter. Boar fat will give a characteristic urine odor.

Preparing bacon for salting.

Lard in brine can be cooked with or without meat veins. Before cooking lard in brine, be sure to rinse the product, even if the fat looks clean, and lightly singe the skin, even if it is smooth.

If the lard has absorbed extraneous odors in the refrigerator, or, say, after the purchase, you put lard and herring in one bag, and the lard has a slight, but still very noticeable herring smell, then you just need to wrap the fat with gauze and put it in warm water with garlic for a few hours.

Utensils for salting bacon in brine.

For salting bacon in brine, glass containers are best suited - ordinary jars or glassware. You can also use enamelled pans without surface defects.

Never salt lard in brine in an aluminum bowl. Brine is a corrosive medium in which aluminum is oxidized and its particles will be absorbed into the fat. For the same reason, you cannot use any metal utensils.

If you are cooking lard in brine, not in a jar, then you will need to use oppression to achieve the effect.

Methods for salting bacon in brine: hot and cold.

There are two ways of salting lard in brine - hot and cold, depending on whether you pour lard with cold brine or boil lard in a brine with spices.

Both methods are good and it is difficult to say which is better - after all, the final product has different flavor characteristics. Hot salted lard has a slightly smoky taste (especially if you use onion skins). Cold salted lard is more traditional. The good thing about the hot method of salting lard is that there is a greater variety of recipes here. Moreover, cooking lard in hot brine takes less time, and thanks to heat treatment, you can not doubt the safety of the product. The process of salting lard with a cold method will take on average 7 days, with a hot one - 4 days.

Secrets of making brine.

Standard brine for lard - salt, water and spices to taste. However, there still remains a huge field for experiments. There are a lot of spices, their variations are even more. Some recipes for making brine use sugar, lemon juice and other, at first glance, very unexpected ingredients. The main thing is not to be afraid to experiment. Among the recipes for lard in brine, you will definitely find one that you and your household will like.

This method allows you to regulate the degree of salinity, because the brine can be made slightly salted (14% salt), normal (18%) and salty (20%). The lower the salt concentration, the more aromatic the lard turns out. However, the concentration of the brine should not be less than 12%, since the fat will simply deteriorate.

The concentration of brine on an industrial scale is determined using a hydrometer.

To find out how much salt is needed for the brine, you can do a little experiment. Throw a piece of raw potatoes into the brine, if the potatoes float - the brine is salty enough, if it sinks - then there is little salt. Lard will not take more salt than it needs, and therefore it is almost impossible to oversalt the lard.

At home, lard is prepared in simple and complex brines. In simple salting, only salt is used in the brine. The water for the brine must be boiled and the brine filtered, since salt often contains insoluble substances.

Extraordinarily delicious lard in brine can be prepared with a little imagination and experimenting with the ingredients. Lard prepared in brine can be stored in the refrigerator for up to a month.

What salt and spices should be used for salting lard in brine?

For salting lard in brine, or in any other way, it is better to use coarse salt. Coarse sea salt is also good. As for the spices, then the owner is the master. However, using spices when salting lard in brine, it is useful to know some subtleties:

1. Don't get carried away with the bay leaf. A seemingly harmless spice in excess will make the bacon taste bitter.
2. Without a twinge of conscience, use coriander, black pepper, garlic and salt.
3. Lard in brine turns out delicious if you add hop-suneli seasoning
4. When following any of the lard recipes, whether in brine or not, try not to use finely ground spices. Small particles of spices stick to the surface and, as it were, clog the fat - it does not absorb salt and aroma and remains insipid and not tasty.
5. Turmeric is practically not used for salting bacon in brine.

How to cook lard in brine quickly?

There are no instant ways or recipes for making lard in brine, but the process can be accelerated if you follow a few simple tips:

1. Choose lard with a thinner thickness,
2. Cut the lard into small cubes (5x5 cm),
3. The first day the lard should be salted at room temperature,
4. The amount of salt does not affect the salting rate in any way.
5. It is faster to prepare lard in a hot way (boiled or drenched in hot brine).

Lard in brine is a national product, and therefore there are many recipes for making lard in brine at home. I hope at least one of the recipes presented on the site will satisfy all your requirements.

Salted lard is a traditional Ukrainian dish that has gained popularity in all countries of the world. It can be given with soup and the main course, used as a side dish. They like to eat it with bread, add dumplings to the filling, make delicious cracklings. The delicacy can be combined with berries, herbs, vegetables, meat. Thanks to him, food becomes juicy and savory in taste. There are many ways to cook at home. Even the biggest gourmet will find the perfect recipe for himself on how to salt lard without hassle and get a delicious treat.

How to salt lard in brine - a classic recipe in Ukrainian

Ingredients:

• lard - 2.5 kg;
• cold water (boiled) - 1.3 liters;
• garlic - 8 cloves;
• black pepper in peas - 6 grains;
• bay leaf - 9 pcs.;
• ground allspice - 4 tsp;
• salt (preferably coarse) - 100 g.

Preparation:

1. Be sure to rinse the fat well under running cold water. This step should be given special attention to remove dirt and possible debris from the product.
2. Peel the skin with a knife and cut the bacon with a sharp knife into large, long strips.
3. Finely chop the garlic.
4. In a bowl, mix chopped bay leaf, ground pepper and peas, garlic.
5. Pour water into a deep container and dilute salt.
6. Add seasonings to the water. There are never too many spices. The lard will absorb exactly as many spices as it needs. Therefore, the taste of the dish will not be spoiled.
7. Add chunks of bacon to the spiced water. Cover with a plate on top. Pour water into a three-liter jar and put it on top - this will be oppression.
8. Put in the refrigerator or any other cold place for three days.
9. Take a paper towel and wipe down the cooked food.
10. Rub the lard on top with chopped garlic and spices.
11. Store lard in the freezer by wrapping it in cling foil or a bag.

How lard is salted in brine "Tuzluk"

For food lovers, there are many ways to cook. A very tasty recipe for salting lard in brine, they like to harvest it for a long time.

Ingredients:

• fat - 1.5 kg;
• bay leaf - 7 pcs.;
• garlic - head;
• salt - 1 glass;
• peppercorns.

Preparation:

1. Prepare "brine". According to the number of ingredients, one glass of salt is required for cooking. For this volume, you need to take five glasses of raw water (cold).
2. Place water and salt in a saucepan and stir. Boil over high heat. Leave to cool, you can put it in the refrigerator, then the cooking process will speed up.
3. Cut the main ingredient so that it is easy to get out of the jar. The smaller size will salt out faster. Larger pieces will be juicier, but it will take longer.
4. Chop the garlic into pieces, it is advisable not to use the garlic, the result will be different.
5. Rub into each strand.
6. Take a three-liter jar. In order not to spoil the product, do not stack it tightly, leave a little space. Sprinkle with bay leaf and pepper between layers.
7. Cover with a lid. Do not put in the refrigerator. Store at room temperature for five to seven days, depending on how the lard is cut.
8. Distribute the finished product in bags and store in the freezer.

Salting lard in Belarusian at home

Lard is not only tasty, but also a very healthy product. Its use has a good effect on the body. The common belief that lard helps you gain weight is wrong. If consumed in moderation, there will only be benefits. So the vitamins and nutrients contained in the product help nourish the skin, improve metabolism and hormones, increase immunity, cleanse the body and lift the mood.

Ingredients:

• fat - 1 kg;
• bay leaf - 3 leaves;
• sugar - 1 tsp;
• cumin - 1 tsp;
• salt (preferably coarse) - 2 tbsp. spoons;
• garlic - 7 cloves.

Preparation:

1. Wipe the skin with a knife.
2. Wash the main product, dry well, you can use a paper towel for this.
3. Divide the garlic into two parts. Chop one half through the garlic, cut the other into small pieces.
4. Stir the composition of garlic, sugar, caraway seeds, salt and grate lard.
5. Break lavrushka leaves with your hands, mix with pieces of garlic.
6. Sprinkle over bacon.
7. Put bacon in a jar, cover.
8. Place in a cool, dark place, but do not refrigerate.
9. Stir the pieces every day, swapping them.
10. The time required for salting is about a week. It all depends on what pieces are prepared. In order not to be mistaken, check the readiness every day.
11. Then put in the refrigerator for seven days.
12. Turn the product every two days.
13. Do not remove seasonings and salt from the finished bacon. Wrap in a bag, freeze.
14. Remove the salt just before serving.

Recipe for salting lard in brine in Transcarpathian style

In Transcarpathian villages, adults and children know how to salt lard. Shmats of bacon hang in everyone's house. According to this recipe, delicious, fragrant, and most importantly natural lard comes out, which is quick to cook.

Ingredients:

• lard (salted) - 500 g;
• garlic - 10 cloves;
• Bay leaf;
• water - 2 glasses;
• black pepper;
• sugar - 1 tbsp. spoon;
• vinegar - 2 tbsp. spoons;
• onions - 4 pcs.;
• salt - 1 tbsp. spoon;
• carrots - 2 pcs.;
• allspice;
• Carnation.

Preparation:

1. Finely chop the carrots.
2. Mix salt, sugar, pepper in water. Pour in carrots.
3. Boil.
4. Pour in vinegar and remove from heat.
5. Cool completely.
6. Cut the bacon into thin slices and transfer to a deep container.
7. Cut the onion into rings.
8. Garlic - slices.
9. Put onion, pepper, garlic on lard. Mix everything evenly.
10. Pour food with cold brine.
11. Leave on the table. The dish is ready in an hour.

Lard in brine with smoked flavor

For cooking, you can use ordinary bacon, up to 10 centimeters in height. But the best for this recipe is a slice with a tender meat layer. In this version, it is not only tasty, but also beautiful. The use of onion skins in the recipe will add an exquisite smoked taste to the lard.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves ;;
• water - 5 - 6 glasses;
• onion husks;
• pepper;
• lavrushka;
• salt.

Preparation:

1. Prepare the husk from ten large onions.
2. Mix spices, salt, husks with water.
3. Cut the bacon into pieces, so that you can safely use it in the future.
4. Dip into liquid.
5. Let it boil and boil for 30 minutes.
6. Soak in brine for eight hours.
7. Remove bacon, wipe dry with paper towel.
8. Wrap in plastic, freeze.

Dry salting recipes

Salting lard at home can be carried out not only in brine. With this cooking option, the delicacy turns out to be no less tasty.

Ingredients:

• pig fat - 1 kg;
• bay leaf - 7 pcs.;
• ground white pepper - 1 tsp;
• coriander - 1 tsp;
• ground red pepper - 1 tsp;
• garlic - 1 head;
• ground black pepper - 2 tsp;
• salt (coarse) - 6 tbsp. spoons;
• cloves - 1 tsp.

Preparation:

1. Rinse the fat very well, the quality of the final result depends on it.
2. Leave to dry. A paper towel will help speed up the process, wipe it dry.
3. Cut the garlic into slices.
4. Stuff the garlic into a slice of bacon. To do this, make cuts where you place the garlic cloves. Rub the residue over the entire surface.
5. Mix the remaining ingredients together. Rub the product well on all sides.
6. If you are cooking several pieces, fold very tightly into the container.
7. It is necessary that the product stand without cold for a day. Then refrigerate for six days.
8. Freeze the prepared bacon.

How to choose the right product for pickling?

The main rule is to buy good quality lard. It must necessarily have not only a thin, but also a soft skin. It should not have a pronounced odor. The lard of male breeds has an unpleasant odor. The best part is the cut from the back or the side. It is better not to take lard with a layer of meat - it is cut off from the belly. The treat from this piece will definitely be tough and hard to chew.

The ideal way to check if the bacon is suitable is to take a sharp knife and pierce the piece, if it goes like butter, then this is exactly what you need. You can also check with a match - the better and softer it enters, the more pleasant the finished product will be.

The pulp should be white with a slight shade of pink. The pelt should be free of bristles and have a slight smell of smoke from straw. In order to tar the pig, they first cover it with smoldering straw, then remove the remnants of the hairs with a blowtorch. If there is a third-party smell, the piece should not be taken, which means that the storage conditions were not respected.

The ideal thickness for salting is five centimeters, you can take it thicker or thinner, to taste. Pay attention to the brand - it means that the product is of high quality.

How to speed up the process of salting lard?

To speed up the process:

• so that the bacon cooks faster, is soft and juicy, first soak it in water for six to ten hours;
• use only coarse salt, it removes excess liquid;
• cut the bacon into small pieces, the less, the faster it will cook;
• If you do not like small pieces, make cuts all over the surface - this will also help to reduce the salting time;
• There is never too much salt, do not regret it. Lard will take as much as it needs, a large amount will speed up the cooking process.

Never store the product in the light, in this case the fat quickly turns yellow.

Salting lard for yourself and your family is an absolutely serious matter for a true lover of this folk delicacy from time immemorial. However, there are several basic methods of salting, including: dry salting, salting in cold brine, and cooking lard in hot brine. For storing a salty product for a long time, the methods of salting bacon in brine at home are best suited.

Salt ambassador in pickles

Salting meat and lard has long become a popular and reliable way of home preparation among the population. It allows you to store food in good quality for a relatively long time, even in freezing temperatures. Salting lard with brine is called wet salting, as opposed to the dry method, in which the raw product is simply rubbed with salt and spices. In the wet method of preparing salted lard, there are two main methods. The first of them is based on the salting of the product in cold, and the second - in hot brines.

Features of solutions

Brines are preservatives, which are saline solutions of water of various concentrations. A classic solution for salting lard in brine in a cold way can be prepared as follows: dissolve 320 g of salt and 20 g of sugar in two liters of water.

Salt is a good preservative for perishable foods. She, impregnating the product, dehydrates the microorganisms present here. The result is that microorganisms stop multiplying, their vital activity slows down significantly and there is no rapid deterioration of the product. Lard salted in cold brine does not deteriorate during the year under optimal storage conditions.

Simple and complex marinades

At home, lard is salted in both simple and complex brine. With simple brine, only salt is used. Such a brine is most often used in cases when it is necessary to salt lard. In complex brines, in addition to salt, add ascorbic acid, sugar, various spices and seasonings. A complex pickle in everyday life is often called a marinade.

The marinade set contains the following spices:

• allspice;
• Bay leaf;
• cardamom;
• coriander;
• caraway;
• anise;
• garlic.

But all this is an optional composition of the marinade. The list can always be adjusted according to personal taste by excluding or adding something. After dissolving the salt in water, it is better to strain the solution to remove small insoluble substances. Pebbles, sand and other impurities are found in salt. And if the water is not of very good quality (with a foreign smell, increased hardness), it is better to boil it.

Cold salting

There are many more recipes for salting lard in brine in a cold way than every fan of this product might think. It is impossible to describe all of them. You can also say this: each owner or hostess has his own recipe, and what it is, it depends on taste and skill. The main thing is that it tastes good ourselves.

Recipe number 1

A step-by-step Ukrainian recipe for those who want to learn how to salt lard in brine in a cold way:

The bacon marinated according to this recipe turns out to be juicy and especially tasty. Lard is the part of the bacon that is removed from the side and back of the pork carcass. In these places, lard has a thickness of 2.5 cm and more. You should know that fat is never taken from the belly of an animal and always- only from a pig, not a boar.

Optimal conditions

The pickling brine should be cold - within from 2-4 degrees... This temperature is achieved in modern refrigerators on the top shelves. At higher temperatures, unfavorable processes can develop, leading to product spoilage, even in a salty environment.

In order not to oversalt the brine, you must strictly adhere to the recommendations regarding the weight of the ingredients indicated in the recipes. 1 heaped tablespoon contains 30 g of salt and 25 g of sugar. And without a slide - 25 and 20 g, respectively.

It will be useful to know the following information:

Salting in hot brine

Another way of wet salting lard is its boiled version. In this case, the raw product is boiled for a while in boiling brine. The method is good because during cooking, possible pathogens that are dangerous to humans perish in the product. And lard becomes soft even in cases of hard raw materials... In addition, the cooked product will salt more evenly and faster than if you marinate it cold.

The shelf life of a product prepared in this way reaches several months (officially it is considered a period of 6 months).

Recipe number 2

And now for those who like to make lard in hot brine - the most delicious recipe:

Recipe number 3

Many housewives like to pickle bacon in a jar for the winter. It can be done in both hot and cold ways... It is recommended to know at least this method of salting lard in brine, a step-by-step recipe for which is just for pickling in a jar:

Storage of salted products

Since the correct storage conditions are important for the quality of the salted products, you should not waste time and wait for winter in summer. For storage of salted meat products prepared in a wet way, it is possible to create optimal conditions in summer.

But you should always remember that the best place to store salted bacon is in a low-temperature freezer. At any "positive temperature" such a product deteriorates very quickly. Even though it is too low (from "minus 10") the taste does not improve. But of two evils, you need to choose the least!

Salted lard is a hearty and incredibly nutritious snack that saturates the body with healthy fats, and homemade lard is twice as tasty and healthy. One of the ways to prepare lard is salting it in brine, which allows you to get a product with a delicate texture and excellent taste. Even a novice housewife can cope with this task, since lard in brine is prepared very simply and quickly. In addition, lard made by yourself will cost you much less than purchased lard, so let's cook together, save money and, of course, enjoy the great taste!

The taste of the final product is primarily influenced by the quality of the lard. So how do you choose the right lard for salting? First of all, you should pay attention to the color of the bacon - it should be white or pale pink. It is better to refuse lard of a gray or yellowish tint - this color is usually not the first freshness of the product. The lard skin should be soft, thin and clean, without hairs or any spots. In this case, it is recommended to choose the lard of a young pig - it has a soft skin and the desired thickness. Veins of meat on the lard, if present, should be thin. Good lard should not have foreign odors (only a fresh sweetish smell), and when you press on it with your finger, dents should remain. It is best to take lard from the back rather than from the belly - it is less greasy and softer. And, of course, beware of running into boar fat. To avoid this annoying mistake, ask the seller to cut off a piece of bacon and light it with matches or a lighter - boar fat will immediately make itself felt with a characteristic unpleasant odor.

So, the fat was chosen, what next? To cook lard in brine, you need a minimum of simple ingredients - water, salt and spices. Salt should be used only coarse - table or sea salt (but not iodized!) - and black peppercorns, allspice, bay leaf, paprika, caraway seeds and, of course, fragrant garlic are perfect as spices. For the preparation of brine, on average, from 100 to 200 g of salt is taken per 1 liter of water. The brine is brought to a boil with constant stirring until the salt dissolves, after which it cools down - lard is poured with such brine. Onion skins can be added to the brine during cooking, which will give the lard an appetizing golden color. Lard in brine can be cooked hot, when the product is boiled for some time in a boiling liquid, or cold, when lard is poured with prepared brine.

When it comes to salting containers, it is best if they are glass jars or enamel pots and bowls. But the time during which lard should be kept in brine is determined by each culinary specialist independently - someone thinks that 3-5 days will be enough, while another is sure that salting takes about three weeks. When the bacon is ready, it must be removed from the brine, dried, rubbed with spices, if necessary, and put into the freezer.

The recipes we offer will allow you to familiarize yourself in more detail with the process of preparing lard in brine.

Lard in brine "Home-style"

Ingredients:
500 g lard,
8 tablespoons of salt
1 liter of water
15 peas of allspice,
8 cloves of garlic
2 bay leaves
1 teaspoon black peppercorns.

Preparation:
Cut the bacon into medium-sized pieces. Chop the garlic and place half of the garlic in the bottom of the salting container. Pour water into a saucepan, bring to a boil and add spices. Remove the pot from the stove, add salt, mix thoroughly and cover. After 5 minutes, pour the lard with brine so that the liquid completely covers the lard. Cover the container with a lid and leave the bacon at room temperature for three days. Remove the bacon from the brine, dry with paper towels, wrap with cling film, foil or place in a plastic bag and store in the freezer.

Hot lard in brine

Ingredients:
700-800 g of lard.
For brine:
7 tablespoons of salt
1.5 l of water,
10 allspice peas,
8 cloves of garlic
5 bay leaves,
5 carnation buds.
For rubbing lard:
3-4 teaspoons of salt
2 teaspoons of paprika
2 teaspoons of a mixture of peppers or ground black pepper,
6 cloves of garlic.

Preparation:
Cut the bacon into 3 pieces and place in a container. Prepare the brine by adding spices and chopped garlic to boiling water. Cook for about 2-3 minutes, then pour the lard with hot brine and cover with an inverted plate on top. When the brine has cooled, put the container with lard in the refrigerator for 3 days. After that, remove the bacon from the brine and pat dry with paper towels. Stir in chopped garlic, paprika, pepper and salt and rub with the resulting mixture of bacon. Wrap each piece of bacon in foil or plastic wrap and place in the freezer.

Salo in honey brine

Ingredients:
1.5 kg of bacon,
1/2 cup salt
1 liter of water
3 tablespoons of honey (better than linden or herbs),

5 allspice peas,
5 bay leaves.

Preparation:
Pour water into a saucepan, add salt and spices. Bring to a boil and cook for 3 to 5 minutes. Remove marinade from heat and add honey. Stir and let it brew for 5 minutes under the lid. Put the lard, cut into pieces, in a salting container and pour over the prepared brine. Cover the container with a lid and leave for 1 hour - after that the fat is ready for use.

Lard in onion skins

Ingredients:
800 g lard,
1 glass of salt
1.5 l of water,
15 g onion skins (from about seven onions)
5 cloves of garlic
5 bay leaves,
5 allspice peas,
a mixture of coarsely ground peppers to taste.

Preparation:
Pour salt into a saucepan and cover with water. Bring to a boil, stirring occasionally, and add the onion skins. Cook for 10 minutes, then put the lard chopped into pieces in a saucepan. Bring to a boil and cook for 10 minutes. Remove the pan from the stove and leave the bacon in the brine until it cools. After that, the fat must be dried with paper towels and cuts in it with a knife. Combine chopped bay leaf, pepper mixture, crushed allspice peas and finely chopped garlic in a small bowl. Rub the lard with spices, trying to fill the incisions. Wrap pieces of bacon in foil and put in the freezer.

Lard in brine with garlic

Ingredients:
1.5 kg of bacon,
1.5 heads of garlic,
5 tablespoons of salt
1 liter of water
10 allspice peas,
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds

Preparation:
Cut the bacon into pieces and make cuts in them with a knife. Insert pieces of garlic into the cuts. Prepare the brine by dissolving the salt in boiling water. Put the pieces of bacon in a container, alternating with the spices and the remaining chopped garlic, and pour over the brine. Leave the bacon for 2 days at room temperature, then put it in the refrigerator for 2 days.

Belarusian lard in brine with caraway seeds

Ingredients:
1 kg of lard,
200 g of salt
1 liter of water
5-7 cloves of garlic
2 bay leaves
2 tablespoons ground black pepper
2 tablespoons of cumin.

Preparation:
Prepare brine by dissolving salt in water. The strength of the solution should be checked with an egg or raw potato - with the proper amount of salt, they will float to the surface. Bring the solution to a boil, put the lard chopped into pieces and leave for one day at room temperature. After that, remove the bacon from the brine, dry and rub with a mixture of pepper, caraway seeds and chopped bay leaves. Put chopped garlic on top of each piece, wrap the bacon with cling film and refrigerate for 7 days.

Lard in brine, prepared with soul and love, will certainly delight you and your loved ones with its wonderful taste! Happy blanks!

Salted bacon with garlic, and a crust of black bread ... mmm ... You can't find the best snack under a glass of cold vodka ...

There are many recipes for salting lard. Each of them is good in its own way. But the main secret of delicious salted lard lies in the lard itself. Yes, it is important for salting to choose the right bacon with a soft and thin skin, without any foreign smell. Plates from the back or sides of the pig are best suited. The fat should be about 3-5 cm thick (up to 10 cm for amateurs). Thin veins with meat are allowed. Today we will salt lard in brine. The recipe is simple and, in my opinion, one of the most successful.

Pork lard - 2 kg;
garlic - 1 head;
salt - 1 glass;
water - 5 glasses;
bay leaf - 4-5 pcs.;
peppercorns to taste.

First of all, let's prepare the brine. Pour five glasses of water into a saucepan, pour one glass of salt and bring to a boil. The proportions are time-tested, so don't hesitate. You can also make preparations of lard and for future use, then the amount of brine is increased in proportion to the amount of lard. Cool the prepared lard brine to room temperature.

While the brine is cooling down, prepare the bacon. Cut into pieces as wide as a matchbox. Such pieces are easy to put in a 3-liter jar, and then get them out of there.

Chop the garlic with a knife and generously rub pieces of bacon on all sides.

We put the bacon in the jar not very tightly so that it does not fade. Do not forget to add bay leaves and peppercorns between the pieces. Pour lard with cold brine.

Cover the jar with a towel and leave the lard to salt at room temperature for at least 4 days, for a maximum of 6 days. It depends on the thickness of the fat.

After the required time, we get the bacon from the brine. We put it in bags and in the freezer. In this form, lard can be stored for as long as you like. But I think such delicious salted bacon will hardly last longer than a month ...