Traditional Ukrainian dish – salted lard, has become a favorite in many countries. There is different ways salting lard at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into the so-called wet salting - in a jar based on cold brine and hot salting- when using boiled salted broth of spices. Salo is salted as whole pieces, and smaller or, even pre-chopped in a meat grinder. Each version of the preparation is tasty in its own way. It remains only to choose the one that is right for you. With our site, even a novice hostess will be able to prepare homemade salted lard. The most detailed step-by-step recipes with photos presented here will help you with this.

The best recipes with photos

The last notes

If you urgently need to cook salted lard, then you will probably need this homemade, quick recipe salting. Using this method of salting, you will get an appetizing and tasty bacon with garlic. Any sharp and spicy spices You can add as many as you like and want. Using such a quick and affordable recipe, you will have a new tasty product on your table every time.

The preparation of lard by the salting method is very popular, since it does not require special culinary skills and costs, and gives different taste results. Salting can be carried out in several ways (dry, wet, hot, using smoking and cooking lard), which are described in the recipes below.

Dry salting of bacon

Ingredient List: Coarse, Black, or Red Salt ground pepper, allspice, Bay leaf, garlic, aromatic herbs.

The calculation for 1 kilogram of bacon is presented. It is necessary to mix 4 tablespoons of salt, herbs, half a tablespoon of pepper, bay leaf.

If the bacon is thin, then you can salt it in one piece, if it is 5 centimeters or more, then you should cut it into layers. Garlic lovers can add to each layer not a large number of grated garlic... At the bottom of the container, you need to lay out a layer of bacon, then add pepper and a few bay leaves. Next, you can put the next layer in the dish, sprinkle it with the mixture and so on until all the bacon ends. For salting, lard is stacked very capaciously: the first layer is spread with the skin down, the second up, and so on in order.

Store fat in a cool place or in the refrigerator. It can be eaten after about 5-10 days.

Quick salting with spices

Prepare a spice mixture (3 tablespoons per half a kilogram of lard), which will include dry garlic, black and red peppers, mustard, coriander, turmeric, cumin, bay leaf, nutmeg... Mix the spices with 3-4 tablespoons of salt. You will need a tray for salting. Thin layers of bacon must be well pushed into the spices with salt, rolled and tightly placed in the tray. Then send the tray to the refrigerator. After three days, the bacon will be ready.

Before using lard, you need to rinse a little in cold water to wash off excess salt and spices. Such lard cannot be stored for a long time, it must be consumed within a week after its readiness.

Hot salting

Ingredients: one and a half liters of water, two kilograms of lard, one glass of salt, one head of garlic, about 15-20 chopped peas, one teaspoon of adjika, five bay leaves, 100 grams of onion husks, 6 teaspoons liquid smoke.

For this method of salting, the thickest piece of bacon is selected, reaching a thickness of 3 centimeters or more.

To begin with, the skin is thoroughly scraped with a knife until it turns white. After, the lard must be cut into pieces. At the next stage, you need to pour water into a container and bring to a boil, also add adjika, pepper, bay leaf. After boiling, you can add liquid smoke. Already in the boiling brine, pieces of bacon are added. The fire can be reduced by cooking the lard for five minutes. The salting will be even if the pieces of bacon are completely covered with water. The pan with lard should be left in the brine for 12 hours. After this time, you can take out the bacon and dry it, rub it with garlic and paprika, leave it in the cold for two to three hours and the bacon is ready.

Wet salting in Ukrainian

Ingredients: 2 kilograms of lard, 1 glass of salt, 5 glasses of water, four bay leaves, five cloves of garlic, black peppercorns.

Bring water to a boil, add salt, boil for a while and then cool. First, peel the skin of the bacon, cut into small pieces and lay loosely in three-liter jar... Put garlic, bay leaf, pepper between the layers and fill with brine. The jar should be covered with a loose lid.

Lard with this method is salted for a week at room temperature... After that, the bacon must be stored in the refrigerator and consumed within two weeks.

Salting lard in brine

List of ingredients: 2 cups of water, 2 kilograms of lard, 1 cup of salt, five bay leaves, two cloves of garlic, black peppercorns.

Boil water and salt for 15 minutes and leave to cool. In the meantime, the bacon should be cut into small pieces and put in a jar. Put a mixture of garlic, black pepper, chopped bay leaves between the layers. After the fat should be poured with the already cooled brine. After weeks of infusion in a dark place, we send the lard to the refrigerator.

Lard prepared according to this recipe has the most long term storage.

Spicy salting of bacon

Boil water with 1 glass of salt, add a small handful of onion husks, bring to a boil and then leave to boil for another 10 minutes. It is necessary to put lard in the prepared liquid. There should be enough water to cover it completely. After that, the bacon in brine should be boiled, removed and rubbed with red pepper and garlic, placed in jars. After a week, the bacon will be ready.

Express salting

In the jar you need to put the lard, chopped in large pieces, garlic, salt. After that, the bacon is poured with boiling water and cooled. With this processing, the bacon will be ready in a few hours. You need to store it in the refrigerator, use it within a week.

According to the classic recipe

Large pieces of lard, about 300 grams each, should be treated with salt and refrigerated for 2-3 days. After the specified time, prepare the following mixture: peppercorns, bay leaves, a teaspoon of black pepper, salt, garlic. Boil lard in this mixture for 7-8 minutes. Then the bacon can be sent to the freezer for two days.
It can be stored in the freezer for up to 4 months, in the refrigerator and thawed it can be stored for no more than two weeks.

Salting for smoking

Ingredients: one and a half kilograms pork fat, 3 cloves of garlic, 200 grams of salt, bay leaf, dry mustard, water, chips of alder, apple and cherry.

In the process of preparing the bacon, we wash and dry it, put the water on the fire, peel and grind the garlic, and break the bay leaf. Lard must be grated with garlic and salt, and sprinkled with lavrushka and mustard. It is important to literally drive the spices into the bacon. Pour salt into a separate container and put lard on top, pour boiling water. The water covers the fat completely. The container must be covered and refrigerated for a week. After this time, the bacon can be pulled out of the container and washed off the salt deposit, then dried. Lard is ready for further processing by smoking.

Spicy salting of boiled bacon

Ingredients: 2 kilograms of lard, a glass of salt, black pepper, 2 lavrushki, 1 head of garlic, one quarter of a teaspoon of red pepper, a quarter of a teaspoon of ground sweet paprika, ground coriander, half a teaspoon of mustard seeds, one teaspoon of sesame seeds.

Pour water into the container, add salt and black pepper. Bring the brine to a boil. The bacon must be washed and cut into pieces about 20 centimeters long. After the brine boils, put pieces of bacon in it, reduce the fire to the weakest. Boil lard for 1 hour. About ten minutes before the end of cooking, add lavrushka. While the bacon is boiling, you need to make a mixture: clean the garlic, wash and rub, add spices. The mass must be homogeneous. As soon as the bacon has boiled, you should take it out and grate it garlic seasoning... The grated bacon should be left in a separate container and allowed to cool. 2 hours later boiled bacon will be ready.

You can store it for no longer than 10 days and only in the refrigerator.

Continuing the filling of the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. I will give 5 step by step recipes cooking treats and consider the benefits and harms of salted lard.

To prepare delicious lard, high-quality raw materials are required. V different countries fat has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, and Belarusians use potatoes for this purpose.

Suitable for salting soft lard and it is not difficult to determine it when buying by piercing it with a knife or toothpick. At the same time, the tool should not meet strong resistance.

Useful Tips

• Look at the quality mark. Do not buy a product without it.
• Good lard has a soft thin skin (the thicker, the harder the dish), White color with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
• Lard easily absorbs the smell of nearby foods. If, upon coming home, you find that it has become saturated, for example, with fish, soak it in water with the addition of garlic.
• I recommend using coarse salt for rubbing. She will give salty taste and removes excess moisture.
• To speed up the salting, cut the bacon into pieces. Make a puncture or cut in each piece, if necessary. Do not spare salt. The raw material will absorb as much as is required, but it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard different ways... I will give you popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to go through. Everything has changed over the years. And although my children do not eat bacon, my husband and I often enjoy this product. It reminds us of childhood, when mothers delighted us with salted bacon, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients:

• Lard - 1 kg.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Allspice- 6 peas.
• Water - 1 liter.

Preparation:

1. Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper in the water. Boil the liquid and cool until warm.
2. Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar.
3. Cut the garlic cloves into slices and place between the pieces of bacon. Fill everything with brine, and put oppression on top so that it does not float. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
4. Remove the product from the brine, wait until it drains, put it in bags and put it in freezer for four hours. During this time, it will seize and it will be easy to cut even with thin slices.

Video recipe

To ready-made delicacy became refined and tastier, add some vegetables or spices. Every store sells a special seasoning for pickling. If there is none, add a little caraway seeds, dry basil, paprika, coriander to the brine, mustard seeds or red pepper.

Salting lard with garlic - very tasty!

Lard is usually associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pans are empty. You open the refrigerator and you see a fragrant and tasty bacon. It with bread and onions easily drives away even severe hunger and replaces a full meal.

Ingredients:

• Lard - 1 kg.
• Large salt- 6 tbsp. spoons.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Cumin - 1 tbsp. spoon.

Preparation:

1. Cumin, pepper and laurel (you can in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Place the ingredients in a cloth, twist and grind with a hammer. Just don't overdo it with pepper. Salt the resulting mixture.
2. Spread the mixture alternately on each piece of bacon. Do not spare salt. Lard differs from meat in that it takes as much salt as needed, and the excess is left aside.
3. Leave the workpiece in a cool place overnight.
4. Use the garlic. One head is enough. Peel and chop the slices with a garlic spade. Process all the pieces with the resulting garlic mass and place tightly in a resealable dish.
5. Keep everything in the refrigerator for three days, and then put it in bags and send it to the freezer for storage.

Many cook barbecue during outdoor recreation. Without this dish, a full-fledged trip to the river or into the forest cannot be called. But it is not always possible to buy meat. In this case, comes to the rescue homemade lard with garlic. If you roast it on coals, you get a delicacy that has great taste and divine scent.

How to salt lard in onion skins

The lard that I cook according to this recipe resembles smoked bacon... The delicacy cut into thin slices looks on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this lard is prepared on their own, they do not believe. To convince them, I am sharing a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion skins, it will acquire a ruddy shade and delicate aroma, a taste characteristics ascend to heaven.

Ingredients:

• Lard with a layer - 1 kg.
• Salt - 200 g.
• Onion peels - 2 handfuls.
• Sugar - 2 tbsp. spoons.
• Laurel - 3 pcs.
• Allspice - 4 peas.
• Garlic - 3 cloves.
• A mixture of peppers.
• Paprika.

Preparation:

1. Pour a liter of water into a spacious saucepan, add washed onion peels, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product "drowns" in the liquid.
2. After re-boiling boil for 20 minutes over low heat. Remove the pot from the stove, and when the liquid has cooled, put it in a cool place for 12 hours.
3. Remove the bacon from the brine, wait for the liquid to drain and rub with a mixture of chopped garlic, paprika and a mixture of peppers. It remains to wrap it in foil and send it to the freezer, do not keep it indoors.

Before serving, remove the bacon from the freezer, wait 5 minutes and cut into thinnest slices using a sharp knife. The delicacy is best combined with black bread and homemade mustard.

How to properly salt lard in a jar at home

Ingredients:

• Lard - for the volume of a 3-liter can.
• Salt - 300 grams.
• Black pepper - 2 tbsp spoons.
• Laurel - 3 leaves.

Preparation:

1. First of all, spread out a three-liter jar and prepare a tight plastic lid. Cut the bacon into medium-sized pieces. I cut into pieces 10 by 7 cm.
2. Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
3. Rub each piece thoroughly with the resulting mass. Then place it tightly in the jar, filling the voids with spiced salt. When the bacon reaches the neck of the glass container, pour a layer of salt on top and close the dishes tightly.
4. If you intend to consume the product right away, keep it in the refrigerator. In the case of prolonged storage at home, it is better to roll up the jar, since under the influence of oxygen it will turn yellow and lose its taste.

Salted lard prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional Ukrainian salo salting

There are many recipes for salting lard in Ukrainian, and which one is the best is problematic to say, because it is culinary symbol Ukraine. There is one recipe in my culinary arsenal.

Ingredients:

• Lard - 1 kg.
• Salt - 200 grams.
• Garlic - 5 cloves.
• Carrots - 1 large.
• Ground pepper - 1 tbsp spoon.
• Coriander - 1 tbsp spoon.
• Paprika - 1 tbsp. spoon.

Preparation:

1. First of all, prepare the fat. Use a sharp knife to scrape off the skin and remove debris from the surface. I do not recommend washing. Then sprinkle each piece with garlic and carrots.
2. In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture on the bottom of the dishes in which you plan to salt. The main thing is that the container does not oxidize. Rub each piece with the same mixture.
3. Place the prepared bacon in a dish, skin side down, on a pillow of spicy salt. Place a quarter of a bay leaf and a clove of garlic next to each bite.
4. Cover the container with a lid and leave for 2-3 hours at room temperature.
5. Send the container to the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that it is ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep in a container in which it was salted. Remember, you should not delay eating a delicacy, after a month the taste will change. Lard is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted lard is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard was the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is detrimental to health.

Fats promote the production of hormones and ensure the retention of fat-soluble substances. Salo - a source fatty acids, among which arachidonic acid is a substance that provides positive influence for the work of organs and blood parameters. The composition includes one more important component- lecithin. Thanks to this substance, cell membranes become strong and elastic. For the state blood vessels it is important.

To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles, and preferably with a veterinarian's mark.

Smell the bacon. Smell fresh product thin, sweetish milky. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it's better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds and even onion peel and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, whichever method you choose, you will need to store the finished bacon in the freezer.

• 1 kg of lard;
• 200 g of salt;
• 20 g of black pepper;
• ½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put bacon there and rub well with salt on all sides.

Sprinkle with pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1–2 mm thick and place them in the slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

The fat is ready. It tastes best with black bread.

For further storage peel off or rinse off excess salt, wrap the bacon in a cloth, put in a bag and then in the freezer.

• 2 kg of lard;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Put the bacon in a jar. Do not try to fold the pieces tightly: the bacon may go bad. Shift the layers of bacon with bay leaves and black pepper.

After that, remove the bacon from the jar, dry it paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the freezer. The lard will be ready in a day.

• 1 liter of water;
• 2 handfuls of onion skins
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of lard with a layer;
• 4 allspice peas;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the bacon in it and cover with a plate so that it sinks in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from heat, cool and place in a cool place for 12 hours.

Remove the bacon, dry it and rub with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished bacon in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. This bacon is best combined with black bread and mustard.

Salty and fresh bacon has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and in any kitchen they will always be found.

Let's save and salt lard ourselves!

It's so easy and there are so many wonderful recipes!

Salt lard at home - general principles

The taste and quality of salted lard directly depend on the product. It is best not to use fat that is too thick or too thin. But layers and pieces of meat are welcome! With them it turns out not only beautifully, but also amazingly tasty.

What methods of salting exist:

In brine;

Hot.

The fastest way is to cook bacon. And after an hour you can eat it, but it is often left to cool completely in the broth. Cold wet and dry salting takes 4-5 days on average. But the smaller and thinner the pieces, the faster.

Only coarse salt is good. You can use marine. Of the spices, pepper, caraway seeds, bay leaves are most often put in lard. And, of course, garlic. Finished bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. Better one piece at a time, so that it is more convenient to use and take out immediately the right amount.

Recipe 1: How to dry salt lard at home

A simple way to salt lard at home. It does not require much time and even less attention. Before use, you only need to clean off the salt layer with a knife. Can be washed and dried.

Ingredients

About a kilogram of lard;

Black pepper;

1 kg of salt.

You can use any seasoning or special spice mix for pickling.

Preparation

1. Prepare lard. We clean the skin, rinse, wipe dry. Cut into equal pieces. The size does not matter, you can salt in one layer. But it is more convenient to immediately cut into rectangles "at once".

2. Mix coarse salt with pepper and other spices, roll the pieces of bacon on all sides, including sprinkle the skin.

3. At the bottom of the pan, pour a layer of salt with half a centimeter.

4. We spread the pieces of bacon, not very tightly to each other, leave small gaps. Sprinkle with spiced salt, you can add a couple of laurel leaves.

5. We spread the second soy bacon, pour the rest of the salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. You can go to a good basement.

6. Finished bacon keeps well in a cold place. But you can hermetically pack and put in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to take for the brine sea ​​salt, but you can also use the usual coarse grinding. Lard with layers is especially tasty for this recipe.

Ingredients

800 grams of water;

A kilogram of bacon;

1 glass of sea or common salt;

3 cloves of garlic;

2 laurel leaves;

Pepper peas, you can also other seasonings.

Preparation

1. Cut the washed and dried bacon into 4-5 cm pieces.

2. Dissolve the salt, mix vigorously. Grains should not remain. We throw in the spices, chopped chives.

3. Put pieces of bacon in a jar, fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Salt is salted at home in different ways, but most often the product is abundantly flavored with pepper and garlic, as they ideally emphasize its taste. In villages, crates and barrels are used for cooking, but we'll make it easier.

Ingredients

Black pepper.

Preparation

1. Cut the bacon into arbitrary pieces, first wash it and dry it with towels.

2. We clean the garlic. Any quantity. Cut the cloves lengthwise into four parts.

3. Make slits in the bacon with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We do not regret the salt.

5. Put the packed pieces into a bag and pour more salt on top, let it be more.

6. Now put the package in a bowl or saucepan, keep it warm for one day, and then another five in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion skins

The method of hot salting of bacon, which allows not only to quickly obtain the product, but also makes it very beautiful. And if you add liquid smoke, then you get a fairy tale in general. We take husks from onions.

Ingredients

Sala 1.5 kg;

Salt 7 tablespoons;

Water liter;

2 grains of husks;

Garlic and Pepper.

Preparation

1. Rinse the husk, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain on the inside.

2. Cut lard into pieces with a side of 5 cm, the length can be made longer.

3. Throw the salt into the pan. And as soon as the broth boils for a minute, add pieces of bacon. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the longer it takes.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black, or a mixture.

6. Wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, it's just that it lies perfectly in the cell for several months and does not lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

According to this recipe, the brisket is very tasty, on which a large number of meat layers are concentrated. It takes about four days to cook, then the bacon is stored in the freezer.

Ingredients

0.8 kg of bacon;

7 tablespoons of salt;

Litere of water;

5 peppercorns;

2 carnations;

A little garlic.

To rub the pieces, you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.

Preparation

1. Cut lard into 3-4 pieces. We wash, dry.

2. Cook the brine with the spices listed in the recipe. You can add or remove something. We make it to our taste, but we don't change the amount of salt. Let the brine boil for two minutes.

3. Pour lard with boiling water, put a plate on top so that it does not float, and leave to cool completely at room temperature.

4. Then put it in the refrigerator for three days. To prevent the fragrance from spreading to other foods, you can cover or pull on cling film.

5. We take out the pieces, paper napkins wipe off the brine. You can simply dry it on the table by laying it out on paper.

6. Then rub with chopped garlic with spices, twist in foil and send for storage in the freezer.

Recipe 6: How to salt lard at home for smoking

Smoked bacon- it's insanely delicious. But before the procedure, it is very important to prepare the product correctly, namely to salt it.

Ingredients

1.5 kg of bacon;

200 grams of salt;

2 laurel leaves;

Ground pepper;

3 cloves of garlic;

1 tsp dry mustard.

Preparation

1. Count the garlic, cut into slices.

2. Rub the bacon with salt and pepper, put it in a container. Cover with garlic cloves, pour all the salt on top.

3. Throw in the bay leaf, add mustard.

4. Fill with boiling water. The water should slightly cover the bacon.

5. Leave to cool, then send it to the refrigerator for three days. Salted lard according to this recipe can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

it Belarusian recipe, on which you can pickle absolutely any fat. Delicious pieces are obtained with and without interlayers.

Ingredients

3 tablespoons of salt;

0.7 kg of bacon;

0.5 tablespoons of cumin seeds;

1 spoon of sugar;

0.5 tsp cardamom;

1 leaf of laurel;

Head of garlic

Pepper to taste.

Preparation

1. Pass the peeled cloves of garlic through a press.

2. We wash the pieces of bacon, cut into long, but not wide pieces. It is enough to leave a width of 2-3 centimeters.

3. Wipe the pieces with chopped garlic.

4. We combine all the spices together, add a bay leaf to the same place, which needs to be finely broken.

5. After the garlic, wipe the pieces with the cooked seasoning, put them in a glass container and put them in a cool place.

6. Turn the pieces to the other side daily. Just 4 times so that the blocks lie on each side and on the fifth day you can take a sample!

Do not be afraid to oversalt the bacon! This is a unique product that only takes in the amount of salt you need. And excess spices from the surface of the pieces can always be peeled off or washed off.

For dry salting, it is better not to use the peritoneum. It turns out to be tough, the snack will be difficult to chew. The peritoneum is better friends with pickles and cooking. For dry recipes, the sides of the mascara and the back are ideal.

It is better to rub the ready-made and intended for consumption lard with garlic. In the process of storage and even more freezing, the aroma is lost, and the taste becomes less pronounced.

To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only taste better.

To cut the bacon beautifully, neatly and thinly, you need to hold it in the freezer. It will not completely harden and will easily give in to the knife.

Ready-made bacon meat layers darkening. If they remain pink, then you need to wait more. If there is little salt on the pieces, then you can always fill up. But it is better to immediately make the brine concentrated.