To salt lard at home or to buy it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt in the home and lard is tastier at the exit, do not even dare to argue! I think the majority will agree in the correct opinion: houses are tastier and more profitable.

Our task is not to open the discussion, but rather to close and translate the topic in the direction: how to salt the lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the famous joke: “What to try? Fat is like fat! ”Fat is never bad, but it is very tasty!

Home recipe for salting dry fat

Ingredients:

• fresh pork lard - 1 kilogram;
• coarse salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - according to preference or special mixtures for salting fat.

Salted in a dry way according to the home recipe as follows:

1. Wash fresh lard, peeling the skin. Let it drain and dry with a paper towel. Cut the same size into rectangular batch pieces, although it is acceptable and the whole layer.
2. In a bowl, mix the dry ingredients with coarse salt until smooth and in this mixture roll pieces of bacon on all sides.
3. Pour salt at the bottom of the container with a layer of 0.5 centimeters.
4. Lay pieces of bacon with small gaps, sprinkle with bay leaf crumbs and salt.
5. If necessary, then put the second layer on top and sprinkle it with the remaining salt. Stand with bacon under the lid to stand in a cold place or in the refrigerator for 5 days.
6. Further storage of finished bacon is possible in the refrigerator or in sealed packaging separately for each piece in the freezer, which will greatly extend its shelf life.
7. Homemade recipe for salting salami in brine (brine)

Lard with layers of meat - the most delicious way

Ingredients:

• drinking water - 800 milliliters;
• fresh lard - 1 kilogram;
• sea \u200b\u200bsalt or usually large - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings to taste.

Salted in brine according to a simple homemade recipe is salted like this:

1. Washed and dried fat is cut into small pieces of 4-5 centimeters.
2. Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Following are spices, crushed or chopped cloves of garlic.
3. Tightly put the pieces of fat in a glass jar, pour cold brine and insist in the refrigerator for one day under the lid. If the pieces are larger, then the period of salting out is slightly delayed.
4. After salting is over, slices of fat can be stored without brine in the refrigerator or in the freezer.
5. How to salt lard with garlic and pepper at home

Salts of fresh bacon

Ingredients:

• the bacon is fresh;
• coarse salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Salad with garlic and pepper to salt at home as follows:

1. Prepared (washed and dried with a paper towel) fresh pork lard cut into pieces of any size.
2. Peel the garlic in the preferred amount and cut lengthwise into 4 parts.
3. In different places of a piece of bacon with a pointed knife, make a recess, where you immediately insert the sharp quarter of a clove of garlic, drowning it as deep as possible - this is called shpigovanie bacon.
4. Rubbed lard full with a mixture of salt and ground black pepper with crushed bay leaves and put it tightly in a plastic bag, sprinkling generously with salt - it is impossible to salt it.
5. Place the bag of fat in a container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, such fat for food is enough to scrape off the salt with a knife or rinse in cold water. The remaining pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.

The original recipe for salting salmon in onion peel

This is a hot way of salting fresh pork fat in a saturated broth of onion husk, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy for the liver.

Ingredients:

• fresh lard - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel - 2 glasses;
• garlic and ground pepper are preferred.

According to the recipe, salt in onion husk salt like this:

1. Place the peeled husk washed through a colander in a saucepan, pour the indicated amount of water, put on fire, bring to a boil, put the right amount of salt and dissolve it completely.
2. By this time, cut the washed fat into pieces no wider than 5 centimeters, the length is not limited, put them in a boiling onion broth and cook for 15-20 minutes, if the pieces of fat are thicker, then cook a little longer.
3. Leave the boiled fat to cool in the onion broth for 12 hours, after which the pieces of fat should be removed, smeared with chopped garlic and pepper, and ground red can also be connected, which will give the product an interesting tone and taste.
4. Wrap each piece of bacon with cling film or foil and store those whose use has been delayed in a freezer for even months.

Fans of a more acute taste of smoked meats when cooking lard in onion husks are advised to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade salted salted recipe in hot brine

Solving the question: how to salt lard, do not forget this simple and affordable way of hot brine. Especially for this salting is suitable fat with layers of meat. The whole process of such salting lasts no more than 4 days, but the product is able to remain in the freezer for months.

Ingredients:

• fresh lard - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic to taste.

According to a home recipe in a hot brine, salted salt is:

1. Rinse lard and pat dry with a paper towel. A layer of fat is cut into 3-4 pieces.
2. In a suitable pan, where all the listed ingredients are added, the amount of which, except for salt, is variable, cook after boiling for two minutes.
3. Turn off the fire, and place the prepared fat in a hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. The fat remains in this brine until the product cools completely.
4. After cooling, put the entire container with brine and lard in the refrigerator and keep there for three days under the lid.
5. After three days, remove the ready-made lard from the brine, let it drain, dry it with a paper towel and, having coated with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. You can store in the freezer for a long time.

You can include horseradish and any seasonings of your choice in the mixture for coating pieces of ready-made bacon. But there is an option: do not cover with anything - it will still be very tasty!

How to salt salted smoked bacon according to a rustic recipe

Smoked lard based on homemade recipes is still that delicacy! Only a significant fraction of the success comes from its correct salting before the smoking process.

Ingredients:

• fresh lard - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

According to a village recipe, smoked bacon is salted like this:

1. Peel and chop the garlic.
2. Rub the washed and dried fat with a mixture of salt, pepper, garlic and loosely put in a container. Sprinkle plenty of salt on top.
3. Sprinkle with mustard powder and spread the bay leaves. Then pour boiling water so that all the lard is covered with water.
4. The container with lard comes to a natural cooling and is placed for 3 days with the lid closed in the refrigerator, after which it can at least be smoked, at least eat.

Roulette Fat

This recipe for cooking combined fat takes a little time and effort, but the finished product fills the house with an intense meat aroma.

Components:

• fat with a meat layer - 1.8 kilograms;
• dill seeds - 2 tablespoons;
• black or red ground pepper and rosemary - 1 tablespoon each;
• coarse salt - 1 tablespoon + 2 teaspoons of kosher salt;
• garlic - three cloves;
• olive oil - 2 tablespoons.

Cooking instruction

1. For cooking, the scapular part of pork carcass, brisket and loin, which should be with a small meat layer, are well suited.
2. Fry the dill and pepper seeds in a dry frying pan over medium heat for 1 to 2 minutes until the flavor appears. Allow to cool, then grind several times in a coffee grinder with rosemary until the texture is finely chopped, but will not be powdery.
3. In a small bowl, use a crush to grind the mixture of spices with salt, garlic and olive oil until pasty. Other seasonings that go according to the recipe can be used as a sprinkle.
4. Separate the meat layer of a whole piece of pork, and turn the piece of meat upside down and use a knife to make a deep notch so that the finished product does not crack later.
5. Separate the meat layer from the flesh of the fat, season to taste, and rub the bacon with plenty of the prepared seasoning mixture.
6. Grind the meat into pieces, season to taste and put on the prepared semi-finished product, 1/3 retreating from the edge. Roll everything up and send it overnight in the refrigerator for eight hours.
7. Put in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with branches of parsley and dill

This recipe was advised to me by a good friend of mine, and her mother and grandmother passed it to her by inheritance. The fat is very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper are taken.

Components:

• fat - 6 kilograms;
• garlic - 2-3 heads;
• green dill and parsley - 2 bunches;
• dry mustard (powder) - 1 teaspoon;
• salt - 600 grams.

The technology for the preparation of salted lard in jars

Lard with a small meat layer is cut into pieces, which should go into three liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, dry the healthy branches of greens from dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the slices and chop.

After the bottom of a clean three-liter jars, sprinkle with three tablespoons a mixture of salt and pepper, then twigs of herbs and garlic. Dip all the pieces in salt seasoning and put them in a bowl, shifting with herbs and garlic. And so do to the very top.

At the end, grind the surface of the lard with mustard and close with a capron lid or tie food paper with cellophane. With prolonged storage of fat, mustard slows down its spoilage.

Cooked lard with cherry twigs

People say: “Fat does not happen much”, Fat does not happen bad, it is delicious! I want to offer an old way of salting, then they used only natural supplements, which were only good, and the taste is excellent!

Components:

• fat - 2.5 kilograms;
• water - 2 liters;
• branches from cherries - at least 250 grams;
• onions - 5 small onions;
• garlic - 14 cloves;
• husk - how much will go in;
• salt - two glasses;
• pepper in a preferred amount.

Instructions for cooking boiled lard with cherry sprigs

1. To carry out preparatory work on the primary processing of fat. Then grate with coarse salt and ground pepper (red or black can) on all sides. Cut large pieces into four parts, but without cutting at the base.
2. Cut cherry branches from a healthy tree, slightly dry, then break into pieces. After add the onion and garlic husks, onions with garlic, cut into two parts.
3. Take two standard plastic bags, put one into the other, lay down on the bottom and from the sides the proposed combination of spice and flavorings - but laurel
     Do not add a sheet in any case!
4. The delicate aroma from cherry twigs is immediately lost. Tie the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the bag.

A quick way to salt lard

What ingredients will be needed:

• A kilogram of fat;
• 400 grams of salt;
• Garlic - 5-6 cloves;
• Ground black pepper.

How to pickle lard in a quick recipe:

1. The fat must first be washed, cleaned of dirt and wiped with paper towels;
2. Peel the garlic, cut into thin plates;
3. Cut fat into small slices, pierce in several places;
4. Then rub each slice with salt, garlic and pepper, insert the garlic into the puncture sites;
5. We spread all the grated pieces into a jar, sprinkle with the remnants of salt and pepper;
6. We place the jar in a container of water, put on fire and sterilize in boiling water for 30-45 minutes;
7. Ready fat is recommended to eat in a short period, otherwise it will go bad.

Secrets and tips on how to salt the lard correctly

• In the case of salting, lard does not need to be afraid of an overdose of salt and spices: lard will take only a certain rate of salt, and spices from its surface can always be removed.
• The peritoneum is suitable for hot types of salting, and in the dry version it will remain very stiff. Lateral layers of fat and from the back - this is the best material for dry salting.
• The smell of garlic with its preliminary use in pickling quickly disappears. For this reason, rubbing them with slices of fat is better before eating them.
• If the lard is harsh, it can be softened by soaking in cold water for 10-12 hours, while adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
• Lard before you need to cut it thinly and evenly for serving, hold in the refrigerator. In the cooled state, it is more resilient and a sharp knife can easily cope with it.
• At a ripe salty salted pork meat strips darken. If they still remain pink, then you need to give fat time to insist. With dry salting, salt can be sprinkled on under-salted pieces of fat, and salt should be no less than normal in a brine.

In vain, fat is spoken of as the national pride of Ukrainians. He is adored in many other countries, including Russia, etc. After all, many owe their good health, peerless feasts, irreplaceable snacks to the priceless properties of this ubiquitous product.

Once, only self-sufficient people allowed themselves the best parts of pork carcasses. And fat was considered the lot of the poor. Meanwhile, it was it that supplied the working people with the energy and health that helped them to perform so many times of heavy work. As history tells us, the legionnaires were fed with fat in antiquity, and this was the order of the emperor Justinian. By the way, they say that if there hadn’t been fat on the Columbus vessel, the sailors would have gone wild with one fish and simply would not have reached the New World.

In a word, armed with such pleasant facts, let’s go to the kitchen and prepare the lard, which nourishes us with the most useful substances and gives us a lot of strength and energy, if, of course, we observe the measure! After all, we will deal with "long-playing calories."

What do you need to properly salt the lard?

• Fat - 1 kg
• Salt - how much fat will take
• Red and black pepper - optional
• Spices for bacon - optional
• Garlic - 3-4 cloves
• Bay leaf - 6-7 pcs.

How to cook salty lard in a dry way - step-by-step instructions with photos

Of course, choice plays an important role in this matter. After all, having bought “the wrong fat, then we will get a tasteless product. Fortunately, there is always a choice, and you can discuss all the details with the seller. Do-it-yourself fat is easy to make. You can boil, smoke, fry, stew, etc. But today we will learn to properly salt lard at home. To begin with, we cut off an even piece so that the spacer is uniform.

Step 1. Prepare the fat, cut the unnecessary

If you made the right choice of raw bacon, then the skin of the piece will be burnt. A good owner, bringing lard to the market, knows that the carcass of a pig must be scorched after slaughter. Another question is what. If straw, then it will be just a chic option. Well, and since the skin was noisy, as they say, a piece of bacon should not only be washed, but thoroughly cleaned of this soot.

Step 2. Wash and clean the skin from soot

A great option for salting fat is one salt, and nothing more. What could be better than natural taste! This is especially important for those who are allergic to such products, or those who have contraindications against spices and everything sharp, specific. Therefore, pour salt in a bowl or on a cutting board, and carefully dump each piece in salt. It’s even a little dull, so that there is not a piece of fat not covered with salt.

Step 3. Thoroughly dump pieces of lard in salt

If you are a fan of garlic, and can not imagine fat without it, let's stuff the sides of pieces of fat. Take garlic that is larger and more juicy, and not stale. We will clear it of the husk and cut it into thick lobes. Let's leave it in the bowl for now. Then, when the lard is ready, slicing, you will understand why you need to put large cloves.

Step 4. Peel and chop the garlic

So, we, accustomed to modern pickles seasoned with incredible spices, will want something else for the preparation of delicious bacon. So choose what you like. In this recipe there will be several pieces, which means we take several spices in which we roll pieces of bacon. What to choose? There are several variations. Say pepper is red and black ground. There are spices specifically for bacon. You can crush laurel small peppers and peas - this is even more interesting. In a word, choose you. Absolutely, you will like both that, and another, and all the rest! Fat, as they say, can not be spoiled. In the different dishes we pour the spices that you have chosen, and roll them in them, as before in salt, each piece separately. And then, after making deep cuts on the sides, we stuff with garlic.

Step 5. Stuff the lard with garlic

Now what? It remains for us to choose a place in which the fat will ripen. There are several options. But, apparently, the townspeople have the most convenient and preferred. The first is to leave the pieces in a bowl. In this case, you need to cover it with a towel, and put it somewhere higher, in a dry place, say, on the refrigerator. Let it stand here for at least three days. That is, if today is Tuesday, then cutting can be done on Friday. But people are more careful to do this in a couple of weeks. Yes, and do not forget to shift pieces of bacon with lavrushechka.

Step 6. Leave to stick in the bowl for 3 days.

There is another generally accepted pleasant and super convenient practice of salting. Take food polyethylene and wrap pieces of fat in it. What's next? We’ll send them to the freezer and don’t look in a few days. Someone advises, even after a couple of weeks to start eating it. But they eat planer in the north. In a week we can also try a yogurt for this yummy.

Step 7. Wrap the lard in food polyethylene and send it to the refrigerator

There are also people who already on the third day cut and quickly put this piece of cherished goodies on bread, preferably black. Oh, and delicious! But it’s useful as ... Only, despite this, everyone should look according to circumstances. Even after three days, lard may not salty. Therefore, we will be more careful!

For us, lard is a traditional and favorite product, which is especially necessary in the winter. After all, lard is a very useful food product. For the normal functioning of the body, each person needs fats. Essential fatty acids that are involved in the formation of cells and metabolic processes are present in the composition of natural fat. Fat inhibits inflammatory and catarrhal diseases, beneficial for the skin, nerves, joints and bones. Regularly it is necessary for the mind, vision and beauty.

Many salat fat with their own hands at home. And today there are a lot of salting recipes. They are all different. And fat turns out differently. But that doesn't make it any less tasty. Each recipe has its own zest. And which one is the best, everyone decides for himself. The taste of properly cooked salted fat is soft, delicate and melting in the mouth. There are different ways to salting fat at home.

The main ones:

• dry salting when only salt is used - and spices;
• salting in brine, which is divided into the so-called wet salting - in a bank based on cold brine and hot salting - when boiled salted broth of spices is used.

Lard is salted both in whole pieces and in smaller ones, or even previously chopped in a meat grinder. Each option of preparation is tasty in its own way. It remains only to choose the right one, suitable for you.

Salo is perfect for snacks, just put a slice of fat on the bread - here you have a delicious snack. Simple things such as fresh bread, fragrant garlic and homemade lard can bring no less pleasure than a culinary masterpiece that you worked on for more than one hour.

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

Fat is 100% animal fat, high in calories and difficult to digest, so you need to use it sparingly and periodically. Eating a lot of fat is bad for the body and hard for the liver.

The composition of lard - beneficial substances:

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

The choice of fat for salting

Secrets of the right choice of fat for salting:

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

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

Cook lard in onion peel

smoked lard recipe

You can get lard from smoked at home. And the differences between cooked smoked lard and lard cooked according to this recipe are so small that only a real gourmet can notice them. And to cook such fat only two ingredients will help - this is onion peel and prune. Get real smoked bacon. But the biggest difference between cooked fat and bought fat is of course that our fat is environmentally friendly. Not treated with any substances. / You can safely eat it and enjoy the taste.

Homemade boiled lard in onion peel even looks so that saliva flows. And the taste is beyond words. Try to cook this fat and see for yourself. In a golden color, lard is colored with onion peel. And the marinade makes it soft and aromatic. Each piece of fat literally melts in your mouth.

You will need:

• lard (preferably with a meat layer) - 1 kg
• onion peel - 3 large handfuls
• prunes - 6 pcs.
• bay leaf - 2 pcs.
• garlic - 6 cloves
• ground black pepper - 3 tbsp. spoons to taste
• salt - 200 gr.
• sugar - 2 tbsp. spoons
• paprika or dry adjika if desired - 1 tbsp. a spoon
• pure drinking water - 1 l.

Pour water into an iron stainless pan and put onion peel there. Shuffle the husk so that it gets wet, and then drain the water. Together with water, dirt will go off the husk. Pour a liter of water into the pan and put salt, sugar and ground pepper, bring to a boil. After boiling, put prunes and leaves of parsley. Boil this mixture for one minute.

Then cover, leave to cool to room temperature. When the pan cools down without opening the lid, place in the refrigerator for 12 hours. For 12 hours, the lard is marinated and can be removed. Remove the pieces of bacon and place on a paper towel.

We add spice to our fat. Squeeze the garlic until gruel and mix with black pepper. We rub fat with this mixture and sprinkle with adjika or paprika. This is optional. Adjika and paprika will make the bacon spicy. After wrapping the fat with cling film or foil, we send it to a cold place for 4 hours. After the lard is ready to eat. It can be used with both the first and second courses.

This fat is usually eaten very quickly. Well, if you need to store it for longer, then it will lie in the refrigerator for up to two weeks without loss of taste. If you put it in the freezer, then it will be perfectly preserved until the next year. But this is unlikely. Your family members will not let him lie down for a long time. And soon they will ask you to cook more.

A hot way to salting fat. The recipe for tasty and soft bacon

The best option for such a recipe is a lard with meat layers. Meat layers will make the bacon more tender. The sophisticated taste of spices conveys precisely the lard. This fat is very tasty and tender, it literally melts in your mouth.

According to this technology, fat should be sent to the freezer on the fifth day, and it can be stored there for a whole year.

If you do not like spices, then you can exclude paprika from this recipe. Well, in general, this recipe is similar to cooking salted pork fat in Hungarian.

We will need:

• fat with a layer - 0.750 kg

Dfor hot brine:

• coarse salt - 6-7 tablespoons
• water - 1.5 l
• leaf of a lavrushka - 3-4 pcs.
• cloves - 4 pcs.
• allspice peas - 9 pcs.
• garlic - head or 9 cloves

To rub fat:

• ground pepper mixture - 1.5 tsp
• table salt - 3.5 tbsp
• paprika - 1.5 tsp
• garlic - 7 cloves

1. First you need to prepare the lard. Cut into slices of the desired size. Pieces should not be large or small. Cut a piece of meat with bacon in half if it is small. 3-4 parts better.

2. We put water for the marinade and bring to a boil. Throw peppercorns and bay leaves into boiling water. Also put the cloves. Peeled garlic is best cut into thin plates. Also put in boiling water and salt. Cook the marinade for 3 to 4 minutes.

3. To pieces of fat completely immersed in the marinade, it is better to take a deep dish. You can use a small metal bucket or if you have a deep iron pan. Put slices of fat and pour hot marinade.

4. So that the pieces do not float, they must be drowned. Therefore, we place the saucer on top so that it covers all the pieces, and put the load on top. You can put a can of water. The main thing is not to let the pieces come up. Otherwise, the upper parts will not be saturated with marinade and will be drained. Allow the liquid to cool to room temperature. After we put it all in the refrigerator for 4 days. Many people choose just such a wet ambassador. But if you like dry salting you can choose a recipe with dry salting.

5. You can try this lard after 72 hours, this is the minimum for salting. But it’s better to wait another day. After the lard, you can remove it and put on paper napkins to remove excess marinade.

7. Rub the fat evenly on all sides. Rub spices thoroughly into lard. It should be evenly coated with them.

8. After rubbing, the fat must be wrapped in cling film or foil. So that the fat is saturated with spices, place the wrapped pieces in the refrigerator and in a day it can be served to the table. It is better to store it in the freezer and serve chilled with black rye bread for the first and second courses.

Salo Pyatiminutka - quick salting

video recipe for cooking bacon

We move on. The video below shows another great salting recipe. The sliced \u200b\u200bpork breast is cooked in boiling brine for 5 minutes. Watch the video yourself and you will be amazed at how many secrets and tricks are shown in the video. Have a nice watching!

Homemade Salted Lard with Garlic

The recipe for the easiest way to cook homemade salted fat with layers of meat 15 minutes

You will need:

• fresh unsweetened lard - 1 kg
• garlic - 1 head
• bay leaf - 6 pcs.
• ground black pepper - 1.5 tbsp
• table salt - 2.5 tbsp

1. Put all the spices and bulk ingredients in the cup. It is better to break the bay leaf into small pieces, and let the garlic pass through the press. Thoroughly mix the cooked mixture until smooth.

2. Cut the fat with layers with a knife into pieces, without cutting a little to the skin. In general, the skin can be separated, but many love lard along with the skin. Rinse the lard under water and dry using a paper towel. The drying ambassadors will rub the lard with spices.

3. The main thing is to grate the fat as evenly as possible. Rub spices on all sides, do not spare the ingredients. The better you grate the spices, the tastier the result will be lard.

4. The salted and grated fat is tightly wrapped with cling film and put in a plastic bag. We put in the refrigerator for 4-5 hours. Then you can already try it.

5. Taking out the fat from the refrigerator and cutting it into small pieces. Call your family. In 15 minutes you cooked delicious home-made salted lard with garlic. Tasty and fragrant fat with garlic and spices. Having prepared it in the morning, in the evening you can serve it to the table.

Appetizer of garlic and pepper scrolled through a meat grinder

The recipe for a delicious appetizer from garlic scrolled through a meat grinder at home

With this recipe you can cook a great snack. You can spread it on bread and make various sandwiches with it. Below is a recipe for making a paste of lard with greens and a set of the most suitable spices and seasonings. Cooking such an appetizer is very quick and easy at home.

As greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and depends on its quantity how sharp your pate of rolled bacon will be.

Such an appetizer can even be served to the festive table, because a neat roll with a splash of herbs and spices looks very attractive and appetizing.

You will need:

• lard - 0.5 kg
• garlic - 3 cloves
• ground pepper and black red - 0.5 tsp each
• fresh greens - a bunch
• discretionary salt

Take the lard and separate the skin from it. Absolutely any fat will do, it depends on your taste. Pass the lard through a meat grinder with a nozzle with large holes. After scrolling, add salt and ground peppers to the bowl. Mix thoroughly so that the salt and pepper are evenly distributed throughout the mass.

Peel the garlic cloves and pass them through the press directly into a bowl of lard. Pick the amount of fat yourself, depending on your preference. This also applies to other spices.

Take a fresh bunch of greens to cook this appetizer and rinse it. Finely chop the leaves and add them to the rest of the ingredients in a bowl. Stir.

Add pepper to make the dish hotter. Red pepper is very hot, so add it carefully, again depending on your preference. Mix all ingredients thoroughly until smooth.

Expand the cling film on the table and wrap the resulting mass in it. Give it a sausage shape. Fasten the edges of the film with thread. Put the lard in the refrigerator for 3-4 hours. After that, you can unfold the fat and cut it into slices on bread with green onions. A great and simple appetizer of fat, twisted in a meat grinder with garlic, is ready.

Boiled fat in the package

A delicious recipe for quick salting of fat in a package at home

Very often, experienced housewives use the recipe for quick salting of fat in a bag at home. This is an old time-tested recipe. With which you can cook an excellent bacon with red borsch with a slice of black bread. Many people search the Internet for exactly this recipe for salting. Therefore, boldly take and do.

On a note:

1. The bags used must be clean, dry and made of food-grade polyethylene.
2. Other spices, such as red pepper or dry garlic, can be added to salt and black pepper. And chopped garlic clove also does not hurt.
3. Fat can not be kept for 6 hours at room temperature, but then its salting time will increase.
4. In a similar way, you can salt a piece of any thickness, taking into account that the thinner the salted sticks, the less they should be kept in salt and spices.
5. You need to choose such parts that are soft on their own and with a thin skin - the cheek, underscores (from the abdomen) will not work. A small meat layer will only improve the snack.

You will need:

• raw lard, not boiled - 1 kg
• black ground pepper - 0.5 tsp
• coarse salt - 2.5 tbsp

Rinse the lard and cut into pieces. Can be cut into cubes or rectangular small cubes. Try to make the cubes approximately the same. Prepare salt and ground black pepper.

Take a cutting board and rub each slice one after another with a mixture of black pepper and salt. Rub evenly on all sides. Try to rub this mixture into the lard.

Take a plastic bag and put lard in it. Fold the cubes flat on top of each other. As soon as salt and pepper begin to be absorbed into the fat, it will release moisture. This is a normal process, it should be so. Therefore, so that the bag does not leak, it is better to put it in another bag.

Tie both packages as tight as possible. Let the fat inside the packets for about 6-7 hours. And then put it in the refrigerator. After three days, the fat is ready to eat.

Salo, while it lies in the refrigerator, will have time to salt well. This will be clearly visible on the cut.

For storage, you can clear the lard of salt and pepper. Rinse it in cold water and dry it. It is perfectly stored in the refrigerator or in the freezer. Well, for lovers of sharper course you can leave a mixture of pepper and salt on fat.

Cut salted fat into thin slices and serve, it is best to eat it with brown bread and juicy onions.

Salt fat in a dry way at home

Dry Salted Salad Recipe

You will need:

• lard, bacon - 2 kg
• salt - 4-5 tablespoons and plus how much more will take
• ground red pepper - 1 tsp and allspice peas - 10 pcs.
• garlic - 12-15 cloves

Start by preparing bacon. Wash it and cut into pieces approximately 5 cm by 5 cm.

Prepare the ingredients. Mash the garlic until gruel. You can use a garlic squeezer or scroll in a blender. Grind black pepper to powder.

Place garlic, black pepper, red pepper and salt in a bowl and mix thoroughly.

Intensively rub lard on all sides with this mixture.

Take ceramic, glass or enameled dishes. At the bottom, lay the aromatic slurry of peppers and salt. Lay grated pieces of fat on top of it. On all sides, coat them with pepper-garlic mixture. Pour ordinary salt on top, cover and put in the refrigerator for 10 days.

After 10 days, remove the saucepan and remove the lard from it. It will decrease slightly as it has lost some moisture. Moisture will be at the bottom or absorbed into the salt. Peel the pieces of fat from excess salt and garlic with pepper, cut into slices and serve.

It is best to eat salted lard with black rye bread and garlic. Can be served with first or second courses.

Delicious lard in brine

quick recipe for salting

Another very simple and quick recipe for salting at home. According to this recipe, the fat tastes spicy and aromatic, and the cooking process does not take much time.

You will need:

• fresh salt with a slot of about 1 kg
• litere of water
• 5 tbsp coarse salt
• 5 pieces. bay leaf
• 5 pieces. black peppercorns
• a pinch of allspice
• 4 cloves of garlic

You can, of course, buy salted lard in a store or in the market. But where is the guarantee that this product will be fresh, and its taste will meet your gastronomic preferences? In Ukraine, on the market, you can try lard from different manufacturers and make a good choice. And also with you will share homemade recipes for this product. Immediately put in the course of affairs: in Ukraine there is fat and sponder. The first is a solid piece of pork fat. Greaves are drowned from it or thinly cut into rye bread, and they also make zavivants - a meat dish. Sponder can be described as follows: puff fat. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, and undermint. Sponder is also salted and smoked. But this is an independent snack. Bacon is good with scrambled eggs and bigos. Hot salt can be salted at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more affordable product. And no less useful. Fat (if consumed in moderation) does not contribute to the development of body fat and weight gain. But the benefits of it are undeniable. It contains arachidonic acid, which supports the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, lard cleanses blood vessels. This is a unique product. Salting pork lard in a hot way makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings will make nourishing vareniki nourishing, and with vegetables the dish will be very tender. But many people love this product and just like that. With a sharp knife we \u200b\u200bcut off a thin, translucent slice of fat and put it on the Borodino bread. Green onions and a glass of vodka ... What else is needed for an intimate meal?

Ways of salting fat. Few secrets

To prepare goodies, you must first select a raw product. Young and good fat should be snow-white, with a pink tint of color. A knife easily enters into it, like in butter. The fat should be sufficiently elastic - when pressed, the trace remains for some time. Mistresses check the quality of the product by smell. Good fat has a pleasant, slightly sweet aroma. Quality sponder is determined by the layers of meat. There should be no trace of bristles on the skin. There are three main ways to salting fat. The first is dry. A piece of lard is simply covered with salt and spices and so left under oppression. The second method is wet, without heat treatment. in brine at home - the process is long and laborious. In addition, neither the first nor the second methods are suitable for the spindle. It becomes very hard. And finally, the third way is hot. About him and will be discussed below.

Onion husk sponder

About a kilogram of undercut (bacon) is cut into four equal parts, together with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until crystals are completely dissolved. We need a husk with five kilograms of onions. Put half of it in the pan. Place four pieces of bacon on top. Between them is also a layer of husk. Onion should be on top. Add a little water. Take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the fire, wrap it in a blanket and leave it at room temperature for twelve hours. We will clean the sponder from the husk. Peel the head of garlic. Cut the cloves coarsely. Fill the pieces of the sponder with garlic and ground black pepper. In principle, the salting of fat in a hot way in onion husks is completed. It remains to make the final touch. Expand the cling film. With each piece of sponder we put next to each bay leaf and two cloves with allspice peas. Wrap up and leave for a day in the refrigerator.

Fragrant Fat

Salt prolongs the food shelf life of the product. But its gastronomic qualities are largely dependent on spices. It is possible to salt fat hot without seasoning. But then it is used exclusively for cracklings. And if we want to get tasty and fragrant fat, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three to four cloves, a bay leaf (ground in the palms as small as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a pan and fill them with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Leave it for half a day. Peel the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to salting fat hot

Sometimes so unbearable to try the product! Or friends came to visit you. And what could be better with vodka, if not a thin, slightly pink slice of bacon, placed on the edge of rye bread. And if a piece of fresh pork fat was littered in the refrigerator, then in half an hour you can start a feast. We will prepare a clean jar with a lid, put a kettle on the fire. While the water begins to boil, cut into thin slices two hundred grams of fat. In a separate bowl, mix three large tablespoons of salt, one tea - peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the lard in a jar, alternating it with a mixture of salt and spices. And fill it with boiling water. The water level should be one centimeter above the fat. We seal the jar with a plastic lid. When the liquid cools down, salting in the brine at home is complete. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

It is possible to salt lard in the hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of the brisket so that the lard fits in the bowl. We wash two handfuls of husks from onions. We put half on the bottom of the multicooker. On onion clothes we place pieces of bacon and five bay leaves pounded in the palms. We fall asleep on top of the remaining husk. Boil a liter of water in a saucepan. Dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion husk with boiling water. Cover and set the mode "Extinguishing" for one hour. After the end of the program, let the bacon marinate in brine overnight. After that, we take out the pieces of the sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tbsp. L.), Dijon grain mustard and ground black pepper (two tablespoons each), four garlic cloves extruded through a press, three cloves. We boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing subsequently. A kilogram of my fat, cut into bars. In boiling water, add two hundred grams of onion peel and seven bay leaves. Put the bacon. Cook it over low heat for two hours. Hot salting is also beneficial because its shelf life is extended, because all microbes die from such a long heat treatment. Then we take out the bars from the brine, dry and rub with the remaining spices. We pack each piece in foil or cling film. We put for a day in the freezer.

  way in adjika

From five kilograms of the product you should first cut the skin. Dip the lard in boiling water and boil for about fifteen minutes, until a foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Cut fat into large pieces. Rub them abundantly with spices. Do not be afraid to salt or make the dish too spicy. Salo picks up as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. Fill them with fat bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat pieces of bacon with this mass. Put the bars in containers very tightly. Between them, you can add cranberries or cranberries. Securely pack the lids and put in the refrigerator for five days. This hot way is not suitable for bacon.

Fragrant Appetizer with Garlic

This recipe suggests cutting the product into small pieces. Put them in a pan and fill it with filtered water at room temperature. The liquid should cover the fat for two centimeters. Bring the water in a saucepan to a boil, and then cook on another low heat for about five minutes. Remove the dishes from the stove. Add five tablespoons with a slide of salt. Stir well until completely dissolved. We leave it like this for twelve hours. Thus, cooked lard in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five garlic cloves and grind with a mixture of spices. You can use the ready-made composition of seasonings "For salting fat", but nothing prevents us from preparing it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. Seasonings will become slightly wet from rubbing with garlic. This mixture should be coated with every bite. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Oven sponder

So far, we have looked at how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, bacon, in which there is a layer of meat, will be very tasty if you bake it a little. To do this, cut a kilogram bar into slices 1-2 cm thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. We wrap the bar in foil - tightly so that the fat does not leak. We put an aluminum envelope on a baking sheet and send it to the oven. From a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, expand the edges and let it brown for another five to ten minutes.

Another express method

Salting salted in the bag in a hot way allows you to get a tasty snack just a day after cooking. To do this, we need a dense, air-tight plastic bag. We cut the fat into small cubes. We rub each with spices (ground black pepper and chopped bay leaf necessarily). Boil a liter of water. Let's dissolve a glass of salt in it. Stir until completely dissolved. You can add a little clove. Pour hot, but not boiling brine into the bag. Bandage with an elastic band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.

Fat is not only a very tasty product, but also healthy. At one time, his benefit was in doubt, fat was in disgrace: he was accused of all sins, which, they say, increases cholesterol because of him, and excess weight appears, and his stomach hurts. But then this delicious product was rehabilitated, scientists found that lard is unique, thanks to a number of valuable fats contained in it, arachidonic acid - the most important participant in the metabolic process in the body, vitamins A, E, D and carotene. Of course, abuse and it is not worth it, everything is good in moderation. But treat yourself to a couple of pieces of delicious bacon a day is quite possible.

The taste of lard depends on many factors. The age of fat, quality and, of course, salting. There are dozens of recipes for salting, they are all varied, unusually delicious and fragrant. Lard is not comparable in taste to home, the latter will always be better. There is nothing difficult in salting, the main thing is to strictly follow the recipe. If you want to salt the lard at home, then these recipes and tips are for you.

Before salting, you need to get lard, which you will salt. You need to choose it carefully, bad fat, even the most successful salting will not save.

How to choose salting for salting

• Choose fat not very high, the thicker the fat, the older and harder it is, the optimal size is from 3 to 6 cm.
• Lard at purchase should be white, not yellow. White lard - fresh lard. As an option - a soft pink color.
• Choose fat “beautiful”. If you want a layer - look so that in the end the fat looks good in the context.
• The skin should be thin, yellow-orange or pinkish, without bristles.
• Fresh bacon has no specific odor; it also easily includes a knife.

The fat should be washed at home under cold running water, dried thoroughly and only after that salting can begin. If you still get a wide fat, then it must be cut into thinner layers, otherwise it will not be prepared as it should.

How to salt lard at home - recipes

Recipe 1 - Classic Recipe

• Before salting, it is necessary to prepare the fat - cut it into pieces 10-15 cm long and 4-6 thick.
• Next, dry spices will be required, for salting lard you can use any usual seasonings: black pepper, red pepper, hops-suneli, garlic, dry dill, bay leaf, marjoram, cardamom, caraway seeds and many others.
• Salo is rubbed with salt, and on top with spices, quite tightly.
• Dishes in which the lard will be salted are also smeared with spices.
• Next, the lard is covered and put in the refrigerator for 3-4 days.
• When the time comes to an end - take a sample. If the lard is tasty, then remove the remaining salt and spices with a knife and paper. If fat is still missing something, the taste is not rich enough, leave it to ripen further.

Recipe 2 - Simple

Even a child will be able to salt lard in this way. This recipe is more suitable for salting pure white lard without a layer for a long period, but lard with a layer will turn out delicious. To do this, lard is abundantly rubbed with salt, placed in a jar or container and sent to the refrigerator.

Within 3-4 days, the lard will be ready. A piece will just need to be cleaned and wiped from salt. Such lard will appeal to those who appreciate the pure taste of the product.

Recipe 3 - In Saline

This recipe is similar to the first, but there is a significant difference, in this case, the fat is salted not in a dry way, but in brine.

• Layer of fat is sprinkled with your favorite spices, black pepper and bay leaf necessarily.
• A liter or a little more water (depending on the amount of fat and the volume of dishes where it will be salted) must be brought to a boil, dissolved in it a glass of salt.
• Salo is poured with hot brine, when it cools down - it is put into the refrigerator.
• Salting lasts 3-4 days, after the fat is considered ready.
• Fat can be removed from the brine or stored directly in it.

Recipe 4 - Salted Cooked Lard

• Pour cold, clean water into a small saucepan.
• Onions are peeled from the husk, which is then placed in a pan, later it will give the lard a beautiful golden color. Husk does not affect the taste of lard, so you can experiment and give lard either a light yellow hue or a deep orange color.
• Water with onion husks is brought to a boil, salted and fresh lard is sent there. There should be enough salt, it is difficult to salt the lard, it usually takes as much salt as it needs.
• Do not forget to cut the bay leaf.
• When the fat is cooked, it should be completely covered with water. 10-15 minutes of boiling is enough, after which the lard can be removed and cooled.
• Cold lard is smeared with black pepper and is ready to eat. Boiled lard is very tender and suitable for any teeth.

Recipe 5 - Lard in brine

Tuzluk is a strong saline solution. To prepare it like this:

• Small portions of salt are added to the prepared water and mixed.
• When the salt ceases to dissolve as well as before and begins to settle to the bottom, despite mixing, the brine is ready. It should be strong and cool.

• Salo is cut into small pieces and fits tightly in a glass jar. When laying it must be shifted with garlic, bay leaf, black pepper peas.
• Fat is poured with cold brine so that the solution protrudes by 1-2 centimeters.
• The can is closed with a lid and left in a dark place at room temperature for a week.
• This fat can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6 - Solim fat for 1 day: express method

It happens that fat is wanted to the point of trembling. Then where to wait for a whole week? Here, three days will seem like an eternity. Salo can be salted in one day, it turns out very tasty.