Lard is a healthy product that contains a high level of vitamins, micro- and macroelements. If it is regularly consumed in moderation, about 30 grams per day, then you can greatly improve your health. But properties are properties, but how can you make it tasty, so that it is soft and tender.
What is the secret of this salting? If you do not know how to salt it, or after salting it turns out to be not as soft as you would like, then you should use the following recipes. If you do everything according to the recipe, you will end up with an excellent appetizer for any main course.
Before you start salting, you need to choose the right lard. When choosing, you need to pay attention to the important properties that a quality product should have:
In search of the best recipe: how to salt delicious bacon so that it melts in your mouth
Classic salting recipe
What will be needed:
Cooking time - 3 days.
Calorie content in 100 grams is 850 kcal.
Let's start preparing salted lard:
How tasty to salt lard in brine
What you need:
- 800 grams of lard;
- Salt - 1 glass;
- Water - 1000 ml;
- A little black allspice as you wish;
- A couple of leaves of lavrushka;
- Garlic - 5-6 teeth.
The cooking period is 3 days. 
Calorie content per 100 grams - 780 kcal.
How to properly salt lard in brine so that it melts in your mouth later:
Salting in a jar
What ingredients are required:
- Lard - 800 grams;
- Table salt - 500 grams;
- Bay leaves - 5-6 pieces.
The cooking period is 3 days.
How many calories are in 100 grams - 820 kcal. 
How to salt lard in a jar:
Quick way
What ingredients will be needed:
- A kilogram of bacon;
- 400 grams of salt;
- Garlic - 5-6 cloves;
- A little ground black pepper.
The cooking period is 1 hour 20 minutes.
How many calories are in 100 grams - 780 kcal. 
How to pickle lard according to a recipe in a hurry:
Salting in onion skins
What will be needed for salting:
What is needed for coating:
- 5-6 garlic slices;
- A little paprika;
- A bit of seasoning is a mixture of peppers.
Cooking time is 3 days and 12 hours.
How many calories are in 100 grams - 880 kcal.
Let's start preparing delicious salted lard:
Secrets of cooking salted lard
- Be sure to use garlic for pickling, it will give additional aroma and improve the taste;
- If you need more lard, rub it with red and black pepper;
- Finished bacon must be frozen.
The delicious salted bacon that melts in your mouth will leave few people indifferent. Especially if it is tender, soft and simply awesome. Not everyone can cook it deliciously, but if you use these recipes, you can be sure that it will turn out just like that. Therefore, you should not delay with this matter, it is better to salt the lard as quickly as possible!
The next plot is a video recipe for making delicious lard at home.
You can, of course, buy salted lard in a store or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different manufacturers and make a good choice. They will also share with you homemade recipes for this product. Immediately, let us bring it up to date: in Ukraine, there is lard and sponder. The first is a solid piece of pork fat. Greaves are drowned from it or thinly cut into rye bread, and zavivans are also made - a meat dish. Sponder can be described as: flaky lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, pork belly. Sponder is also salted and smoked. But this is an independent snack. Good bacon with scrambled eggs and bigos. You can also salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.
Benefit
Compared to meat, lard is a more budgetary product. And no less useful. Lard (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 maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the body's metabolism. Contrary to popular belief about cholesterol, fat cleans blood vessels. This is a unique product. Hot salting of lard makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings, make dumplings nourishing, and with vegetables, the food will be very tender. But many people love this product and just like that. With a sharp knife, cut off a thin, translucent slice of bacon and put it on the Borodino bread. Green onions and a shot of vodka ... What else do you need for a hearty meal?
Methods for salting bacon. A few secrets
To prepare a treat, you must first select a raw product. Young and good lard should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be quite elastic - when pressed, the trail remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet aroma. A quality sponder is determined by the layers of meat. There should be no traces of bristles on the hide. There are three main methods for salting bacon. The first is dry. A piece of bacon 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 method is suitable for a sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.
Sponder in onion skins
Cut approximately a kilogram of the podcherevka (bacon) into four equal parts, together with the skin. Boil a liter of water in a wide saucepan. Pour in a glass of salt and stir until the crystals are completely dissolved. We need husks from five kilograms of onions. Put half of it in a saucepan. Place four pieces of bacon on top. Between them, we also layer the husk. Onion clothing should be on top. Add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. Let's clean the sponder from the husk. Clean the head of garlic. Cut the cloves coarsely. Lash the pieces of sponder with garlic and rub with black pepper. In principle, the onion peel method is complete. The final touch remains. Let's unfold the cling film. With each piece of veneer, put next to each bay leaf and two cloves with allspice. Wrap it up and leave it in the refrigerator for a day.
Aromatic lard
Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on the spices. You can salt lard in a hot way without seasoning. But then it is used exclusively for cracklings. And if we want to get a tasty and aromatic bacon, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three or four cloves, bay leaves (rub in the palms as small as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch at a time. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of bacon into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in plastic wrap and put in the freezer for a day.
The fastest way to hot salting lard
Sometimes it's so unbearable to try a product! Or friends came to visit. And what could be better with vodka, but a thin, slightly pink slice of bacon, laid on the edge of rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then in half an hour you can start the feast. Let's prepare a clean jar with a lid, put a kettle on the fire. While the water is boiling, cut two hundred grams of lard into thin slices. In a separate bowl, mix three large tablespoons of salt, one teaspoonful of peppercorns, four finely chopped garlic cloves, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the bacon in a jar, alternating it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the lard. We seal the jar with a plastic lid. When the liquid has cooled down, the salting of lard in brine at home is complete. But the product will be tastier if you keep it in the freezer for at least ten minutes.
In a multicooker
You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion skins is also suitable for cooking in a multicooker. Cut a kilogram of brisket so that the bacon fits in the bowl. Rinse two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in our palms. Top up with the remaining husk. Boil a liter of water in a saucepan. Dissolve two hundred grams of salt and two tablespoons of sugar in it. Pour lard with onion skins with boiling water. Cover with a lid and set the "Quenching" mode for one hour. After the end of the program, let the lard marinate in brine overnight. After that, we take out the pieces of the sponder, rub it with garlic and spices passed through a press. We wrap it in cling film and put it in the refrigerator.
With mustard and onion skins
First, we make a spice mixture. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves squeezed through a press, three cloves. We boil two liters of water. Pour the spice mixture there, leaving a certain amount for rubbing later. A kilogram of my bacon, we cut it into bars. Add two hundred grams of onion husks and seven bay leaves to boiling water. We put the bacon. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take out the brine bars, dry them and rub them with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.
Hot salting lard in adjika
From five kilograms of product, you must first cut the skin. Dip the bacon in boiling water and boil for about fifteen minutes, until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Cut the bacon into large pieces. Rub them generously with spices. Don't be afraid to oversalt or spicy. Lard absorbs as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. We'll stuff them with bars of bacon. In a bowl, mix four tablespoons of mustard with seeds and two spoons of adjika. Coat pieces of bacon with this mass. Put the bars in containers very tightly. In between, you can add lingonberries or cranberries. We will securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.
Aromatic garlic snack
This recipe suggests cutting the product into small pieces. Put them in a saucepan and fill with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then cook for another five minutes over low heat. We remove the vessel from the stove. Add five heaped tablespoons of salt. Stir well until completely dissolved. We leave it like this for twelve hours. This way the fat cooked in brine (hot) will make it soft and suitable for all teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Chop five cloves of garlic and grind with a mixture of spices. You can use the ready-made composition of seasonings "For salting bacon", but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaves, black and red peppers are present in the mixture. The seasonings will get a little damp from rubbing with the garlic. With this mixture, you need to coat each piece. After that, we put the bacon in a tight-fitting container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.
Sponder in the oven
So far, we've looked at how to hot make lard in brine. But the culinary fantasy of the people does not end there. Bacon, that is, bacon with a layer of meat in it, will be very tasty if you bake it a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We ended up with something like a book with pages. Clean and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Rub the "pages" generously with this mixture. We wrap the block in foil - tightly so that the fat does not leak out. Put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for about five to ten minutes.
Another express method
Hot salting of bacon in a bag allows you to get a delicious snack already a day after cooking. To do this, we need a dense, air-tight plastic bag. Cut the bacon into small cubes. We rub each one with spices (ground black pepper and chopped bay leaves are required). 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. We tie it with an elastic band and leave to cool. When the liquid reaches room temperature, put the bag in the refrigerator.
Pork lard ... What could be tastier ... Whoever doesn't love it doesn't know how to cook it! Having tried this delicacy at least once, you can never refuse it again.
Properly cooked bacon melts in your mouth, it has notes of black pepper and aromatic garlic, it is spicy and tender. It is a versatile product that can be used to prepare many dishes. But more traditionally it is customary to use fresh bread and green onions on a sandwich, this will undoubtedly please all lovers of delicacies. The taste of our dish depends on many factors. First of all, on the quality of the salting. There is not one, they are all varied and delicious in their own way. A store product will always be inferior to homemade taste. There is nothing difficult in this, the main thing is to clearly follow the recipe. If you want to learn how to cook it at home, then these recipes and tips are for you.
First, we need to purchase raw materials that you will salt. You should take this seriously, because even a good salting will not save a bad product.
Lard with layers of meat and salted with your own hands will be more delicious. But in order to salt, you need to be able to choose it correctly. The main thing is that it is not sinewy, it should be uniform in appearance. It is desirable that there are 2-3 layers of meat, but no more. How to understand that the result of the prepared product will delight you. When buying, take a sharp knife and pierce a piece, if the knife comes in gently, then this is what you need.
Several options for salting are used, most of them have been inherited by more than one generation. Starting from the simplest, sprinkled with salt, to tender boiled, flavored with herbs and grated with garlic. They do not regret spices during the salting of the product, because they give the lard a delicate taste and aroma. Black pepper and bay leaves, garlic and dill seeds, parsley and cloves - all these spices enriched the salted product with their aromas and made it possible to enjoy the unique taste of homemade salting.
Grandma's secrets of salting lard
More tasty dry salted lard. For salting in this way, we need pieces in the skin; before starting cooking, the skin must be well cleaned. If you want to salt a large amount, then you can use a large container, for example, wooden boxes, and if you have 2-3 kg of product, then the salting can be done in a small bowl. With a large amount of raw materials, take a box without cracks and foreign odors, usually plywood boxes are used in such cases. We also need coarse rock salt, it is more suitable for salting in this way, garlic or other spicy spices. Peel and grate the garlic. Pour about 1.5 cm of salt on the bottom of the container. The amount for salting is not limited, the more, put the better. It is impossible to oversalt the bacon, but if you do not report it, then the product will be salted for a long time, and if it is even with a meat layer, then it will completely deteriorate. We lay in rows, tightly to each other. Do not forget to leave gaps between the pieces and the walls of the dishes at least 0.5 cm, they must be filled with salt.
Do not forget to put the crushed garlic between the rows and then cover with salt. Make sure that our product is covered with salt on all sides. When everything is done, we leave the container in a cool place for 5-7 days until it is fully cooked, the main thing is that the temperature is not below 10 degrees, this will slow down the salting process. When the product is salted, we take out the finished lard and clean it from the salt in which the salting was made, and wash it, dry it with a paper towel and pour it with a new one, put it in storage. We put the pieces in a bag and store in the freezer. With this storage, it will always be as fresh and can be stored for a long time.
When stored indoors at room temperature, our product will have a musty smell. The finished delicacy can be slightly refreshed, spiced up, for this, rub it with black or red pepper, or with garlic, but this is whoever prefers it. Salted lard can be smoked a little, they do it at a temperature of 20 degrees for 8 hours. After it is cooled and stored for up to half a year at a temperature of at least 10 degrees.
Almost all food products have some special properties. And our product is no exception. What could be more beautiful on a frosty winter morning to return from a walk, pour yourself a plate of hot borscht, cut fresh black bread and accompany this blowing with a piece of salted bacon with garlic? I suggest using the following recipe. We need onion peel, which will resemble smoked in its taste.
Take an enamel pot and bring 2.5 liters of water to a boil, then add:
- a glass of rock salt
- black pepper 1 tsp
- garlic 4 cloves
- bay leaf 3 pcs.
- husk from 6 large onions
Stir the resulting mass and bring to a boil, then lower the brine with a piece of bacon, weighing about 1 kilogram.
Boil lard for 20 minutes on low heat and remove, leave in brine to infuse for 10 hours. After the time has elapsed, remove from the brine, wipe with a paper towel and put in the freezer for another 8 hours. Now you can safely get the bacon out of the refrigerator and enjoy its wonderful taste and hints of smoked meats. It should be stored in the freezer wrapped in parchment paper.
The secret recipe for making spicy lard with garlic
Lard, like red fish, has the same excellent properties, it is simply impossible to spoil it. But even adhering to the same recipe, each hostess will acquire a dish of its own individual taste, which hardly anyone can repeat. This is a product that, regardless of the method of preparation, will retain its taste.
For cooking, we need the following ingredients:
- allspice peas
- Red pepper
- black pepper
- turmeric
- Bay leaf
- 1 head garlic
We begin to prepare the salted mixture, for this we need:
- 1 kg lard
- 3 tbsp. l. salt
- 0.5 tbsp. l. ground red pepper
- 0.5 tbsp. l. black pepper
- broken bay leaf
- spicy herbs to taste
Cut into cubes, about 5-7 cm wide. Wipe with salt, spices and garlic (pre-grated). We take a large bowl, lay in layers, but before that we sprinkle the bottom with salt a little and then alternately, lay down the pieces and sprinkle with salt, and so on until we put everything out. We leave it to salt at a temperature not exceeding 18 degrees for 3 days, then after this time we remove our fat, for another day in the refrigerator.
It should be stored in the refrigerator, taking out a couple of pieces for food, do not forget to scrub it thoroughly before using it and proceed to the treat.
Salted lard in brine, or Ukrainian lard.
A dish that may not have tried, but everyone has heard of. This is a recipe that is passed on to Ukrainian families from generation to generation and is considered a traditional delicacy at any holiday or feast. It was customary to serve it in the traditional cut on wooden planks with a bunch of green onions along the edge. It was considered a traditional appetizer with Ukrainian moonshine and was the first dish that guests tried when they came to the celebration. It was given as a dowry, the bride was considered quite wealthy, having 2-3 kg of this valuable product in the dowry.
In order to prepare our delicacy, we need:
- lard 1.5 kg
- black pepper 6 peas
- allspice ground -1 tbsp l.
- coarse sea salt - 1 glass
- bay leaf - 5 pcs.
- garlic - 6 cloves
- drinking water (cold) - 1 liter
Before cooking, rinse well and cut into large, long pieces. Pour 1 liter of water into an enamel pot and prepare the brine, you should also add peppercorns and ground, finely chopped garlic and bay leaf. Then we immerse the pieces in the brine and put on the press. Salting should be kept for 3 days in a cool place, for example, in a refrigerator. Then the finished product should be removed and dried on all sides with a paper towel, again wiped with a little spices. The dish is ready!
How to salt lard soft and tender, and most importantly tasty?
It is not only about choosing the right product when buying, but also about the preparation process. The cooking method itself plays a very important role. Most nutritionists in the world have already come to terms with the idea that lard is a very high-calorie product, 100 grams of which contains about 700 Kcal, this amount of calories is enough to run a 5-kilometer marathon. But still, there is more benefit from it than harm. Maybe for Italians and Frenchmen or Spaniards the level of cholesterol in this product is off the charts, but for us it is an essential product, it is a powerful charge of energy, the amount of which is very valuable for people who are engaged in physical labor or athletes, tourists and just people who love “good eat ".
To prepare a soft and tasty treat, we need:
- lard with a meat slot in 1-2 layers
- any seasoning "Before bacon"
- garlic
- salt, spices, bay leaf
- sleeve for baking
Take a saucepan, pour about 2 liters of water into it and bring to a boil. In the meantime, we wash our piece, dry it with a paper towel and rub it with salt and spices. We make small cuts on a piece with a knife and stuff with slices of garlic, then wipe with seasoning. We put this piece in a sleeve, tie it on both sides and put it in boiling water for 30 minutes. We take it out of the water and leave it to cool without taking it out of the sleeve. Then you should take it out of the sleeve and put it in a bag in the refrigerator to freeze for 7 hours. Our product is ready to use. You can serve it to the table and garnish with a green onion, parsley, or dill. Bon Appetit!
Salting lard at home. A lot of recipes, salting can be both dry and wet. We read, save and salt lard. Still very tasty bacon in onion skins
The most elementary way of salting bacon
We cut the bacon into pieces the size of a fist, clean the garlic in advance at the rate of 1 clove per 1 piece of bacon and cut this garlic into round pieces. We prepare spices - suneli hops, pepper, ground dill seeds, or any other that you like.
Put some spices, pepper and garlic on the bottom of the enamel pot. Then we take a piece of bacon in our left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over a saucepan. After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling everything with spices and garlic. Do not spare salt!
Then we tamp the bacon a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a little oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.
After that, the bacon is almost ready - all that remains is to pull it out of the vessel, shake off the juice, wrap it in a cotton rag and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.
Dry salting of bacon
For 1 kg of lard, 2-3 heads of garlic, seasonings (coriander, red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt are required.
We cut the fat into 10x15 cm pieces, make deep cuts in them every 3-5 cm (up to the skin itself). We sprinkle the bacon with garlic, rub it with a mixture of spices, roll it in salt and place it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you cannot spoil the bacon with salt!). Now we put it in a cool place - and in 5 days the bacon will be ready.
Salting bacon in brine with onion skins is a very old way. Not only our grandmothers, but, perhaps, our great-great-grandmothers also salted lard in this way. Lard is best taken with layers of meat, such as brisket, as this light boiling is the best treatment for meat.
Wet salting of bacon
In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil onion peels and seasonings. Then we reduce the heat, put lard in the brine, cut into 10x15 cm pieces, and cook for 1.5-2 hours. We take out the pieces, let cool slightly and rub with a mixture of crushed garlic, salt and seasonings. We wrap it in a cloth and leave it for a day at room temperature, then put it in the refrigerator.
Here are a few more ways to pickle bacon in onion skins. With this method of salting, lard tastes like smoked lard.
Method number 1
For 2 liters of water, you will need a handful of onion peels and 3 tbsp. tablespoons of salt.
Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the bacon from the brine, rub liberally with garlic, black pepper, wrap it in parchment paper and send it to the refrigerator for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored for a long time in the freezer.
Method number 2
For 1-1.5 kg of brisket or bacon, 1 small head of garlic is required. For brine: 1 liter of water, ½ glass of coarse salt, 1 handful of onion husks (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.
Put all the spices together with salt and onion peels into a saucepan and cover with water. Bring to a boil, put lard so that it is covered with brine, simmer for 10 minutes. Remove the pan from heat and leave in brine for a day. After the brine has cooled, put the pan in the refrigerator.
Then remove the bacon from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat it with lard on all sides. Remove the bacon in the refrigerator for a day. Then transfer to the freezer.
Method number 3
Buy fresh bacon. Make cuts to the skin, salt it with coarse salt and put it in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).
After a day, put all the lard and salt in a saucepan, pour water one or two fingers above the lard, add all sorts of spices (whatever you like), bay leaves and always more onion husks (it will later give the original color, taste and smell).
All this is brewed within an hour. Then let the contents cool to room temperature. The bacon is removed from the pan, stuffed (rubbed with crushed) garlic, pepper (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that the tracing paper does not unwind, and put in the freezer. After a day, the bacon is ready for use.
Method number 4 (spicy bacon)
This recipe is for those who are not averse to indulging in spicy foods.
For the brine, you need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.
Bring all this to a boil, simmer for 5 minutes. Then put pieces of bacon in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave in brine for a day. After that, remove the bacon from the brine, let the water drain. Grate with garlic and red pepper. Put in the refrigerator, preferably in the freezer (it tastes better this way).
Method number 5 (spicy bacon)
You will need 1 kg of lard, 400 g of salt, onion husks, red ground pepper, garlic and other spices to taste.
Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion husks to the solution. Soak 1 kilogram of raw bacon (it can be salted in one piece or cut into small pieces) in a saline solution for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Simmer for 3 minutes (no more).
Let the lard cool in a saline solution. Grate the cooled bacon with salt (a small amount), garlic and ground red pepper. Let the lard soak in the spices - and it's ready to eat.
Lard in brine "brine"
The fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.
To salt 2 kg of lard, prepare a brine: 1 glass of salt is required for 5 glasses of water. Boil the brine, cool to room temperature.
In the meantime, we will cut the bacon into small pieces (so that it is convenient to get it out) and put it loosely (!) In a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.
Fill with brine, cover with a loose lid. We will keep it in the room for a week (it will be ready for use), then we will put it out in the cold. Usually, no more than 2 kg of bacon is used for such a capacity (3-liter can). The main thing is not to put the pieces very tightly in the jar, otherwise the bacon will simply "suffocate".
Lard with garlic
Method number 1
We take fresh lard with a soft skin, it is even better if it is with meat veins. We cut it into pieces measuring 5x10 cm. Rub generously with salt. We put it tightly in one layer in an enamel dish.
Cut 5-7 large cloves of garlic into slices (not too small). Sprinkle so that the bacon is evenly processed. Sprinkle with ground black allspice (1 teaspoon per layer). Then we put, if necessary, the second layer, etc., depending on the amount of lard that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave it alone at room temperature for about 2 days. On the second day, you will already smell! But it’s better to stand still for a day.
Then we take out the bacon from the saucepan. Wrap pieces of bacon separately in paper. Leave the garlic, which was in the pan with the bacon, with it. It is better to store pieces of bacon wrapped in a canvas or cellophane bag in the freezer.
Method number 2
The water is boiled with bay leaves, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in the solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are dipped into the cooled brine.
The product is ready for use in about a week. Before use, the bacon is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.
With this method of salting, the bacon retains its "fresh" taste throughout the entire storage period.
Method number 3
Fresh lard is cut into pieces of 250-350 g each and put into an enamel pan in layers, sprinkled with crushed garlic. Black peppercorns are pressed into each bar, 6-8 pieces. Then water is boiled with bay leaf and salt (there is enough salt to float a piece of raw potato thrown into it). After the brine has cooled, it is poured with bacon, pressed down with oppression and kept for 10-12 days. Then the pieces are taken out, dried and stored in the cold.
Method number 4 (with garlic and spices)
Any fat, both soft and hard, lends itself to this method of salting.
Cut the bacon into palm-sized pieces or slightly smaller. With a sharp knife, poke holes in them 1.5-2 cm deep and put pieces of garlic in them (the amount depends on your love for garlic). Then you need to pierce new smaller holes and put peppercorns in them - according to your taste. Roll each piece of bacon in a mixture of your favorite spices and rub this mixture well into the bacon. Place pieces of bacon tightly on their side in a deep enamel saucepan.
Prepare a very cool brine, sparing no salt, because, as we already know, the lard will take just as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour lard over warm.
When the contents of the pot have cooled completely, put the pot in the refrigerator. After a week, the bacon will be ready. It should be removed from the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.
Salted lard, prepared in any way, can be smoked, if conditions permit. This can be done using the most elementary smokehouse.
Salting lard at home is a very easy and simple process. It should be noted that such a product is very popular not only in our country, but also in countries such as Germany, Ukraine, Poland, Italy, etc.
general information
Before I tell you about how lard is salted at home, you should tell why this product is so popular in many countries of the world.
Thanks to its aroma and invaluable nutritional properties, bacon is one of the favorite types of snacks. For centuries, salted lard has been considered the food of the poor. After all, the fleshy pieces of carcass always went to those who could pay a decent price for them. But it was thanks to the fat that the working people gained a lot of strength and energy.
By the way, there is an interesting fact about this product. Historians believe that if Columbus had not been on lard, he would hardly have been able to get to the New World.
Product properties
Many people are interested in how salting of lard is carried out. Indeed, in their opinion, such a product must be present on every table. This is due to the fact that it contains "long-lasting calories". People who use them quickly restore strength and energy, and also preserve them for a very long time.
So, 100 g of lard contains about 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids that are involved in the formation of hormones, cell building and cholesterol metabolism. That is why in this article we decided to present you the most popular ways of salting lard.
Product selection
Before salting tasty bacon, you should choose the right one. To do this, you need to pay attention to the following nuances:
- It is better to buy lard with skin. After all, the most useful is what is 2.5 centimeters below it.
- To make salted pork fat tasty and healthy, the original product should be purchased wisely. The fat should be firm, homogeneous and dense. You can check it in the following way: pierce it with a sharp and long knife. If the fat is good, then it will slightly resist, but at the same time it will pierce well, without jerking.
- For salting, it is better to purchase fat from sows than boars.
- In the cut, this product should be slightly pinkish in color or have a snow-white color.
- If you notice that the fat is a little yellowish, then it is better not to take it.
It should also be noted that it is better to cook or smoke a product with layers of meat. This is due to the fact that when salting with the usual method, the bacon can turn out to be too hard, in addition, it quickly deteriorates, even if it is stored in the refrigerator.
Product preparation and salting methods
To carry out the salting of lard at home, you should carefully prepare the main raw materials. It needs to be washed in warm water, and then cut into layers 4 centimeters thick - then the pieces will be salted well and evenly.
After preparing the product, you should decide what method you want to use for salting lard at home. There are three options in total:
Due to the fact that there are a lot of recipes for making homemade lard, we decided to give only the most popular of them.
Simple salting of lard (in Ukrainian)
The dry method of salting such a product is considered the most popular. After all, it is the least time consuming. For this we need:
- raw pork lard with skin - about 1 kg;
- medium garlic cloves - about 10 pcs.;
- lavrushki - 2 leaves;
- table salt - 4 large spoons;
- peppercorns - 3-4 pcs.;
- ground paprika - 2 large spoons;
- caraway seeds - dessert spoon;
- chopped chili pepper - dessert spoon.
Product preparation
Dry salting of bacon is quite easy. To begin with, the main product needs to be washed well, dried with paper towels, and then cut into two wide layers 3-4 centimeters thick. Next, they should be laid on the board with the skin down and several cuts 2-3 mm deep should be made.
Salting process
After the product has been processed, you need to peel the garlic cloves and then chop them finely. Next, break the leaves of the lavrushka and press them into the previously made cuts along with the garlic plates.
As for the rest of the components (table salt, peppercorns, ground paprika, cumin, chopped chili pepper), they should be combined and ground into small crumbs. The resulting mixture must be rubbed with layers of bacon, carefully place them on food foil and wrap tightly with it. In this form, the product must be removed to the refrigerator for 1-2 weeks. After the specified time, it will be fully usable.
The fastest salting lard
Lard in Ukrainian style can be salted in another way. To do this, the prepared product needs to be rubbed generously with salt and garlic passed through a press, and then put in a container and tightly closed. We place the product in the refrigerator and keep it for 3-5 days. After that, you can safely put it in the freezer. After a day, the lard must be removed, cut into thin slices, and then served along with the bread.
Salt lard in brine (cold)
The wet process of salting lard takes a little longer than dry. To do this, we may need the following components:
- fresh pork fat - about 800 g;
- garlic cloves - about 6 pcs.;
- table salt is not very coarse - 4 large spoons;
- chopped allspice - a couple of large pinches;
- black peppercorns - 4 pcs.;
- sweet paprika - a couple of small spoons;
- lavrushka - 3 leaves;
- cold water - about 3 liters.
Brine preparation
How to salt tasty bacon? Wet, of course. To carry out our plans, it is necessary to prepare a fragrant pickle. To do this, pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in the hot liquid, you need to put table salt, chopped pepper, lavrushka leaves and pepper in the form of peas. We mix the ingredients and remove the container from the stove, after which we keep it at room temperature until the brine has completely cooled. In the meantime, you can start preparing the main product.
Bacon processing
After purchasing a suitable piece of lard, wash it thoroughly, scrape the skin off, and then dry it immediately with towels. Next, the product needs to be cut into medium pieces (about 3-4 centimeters wide).
Salting process
Having prepared the raw materials, it must be put in a glass jar (it is better to take a half-liter one), and then fill it with a completely cooled brine. In this case, lavrushka and peppercorns should also be placed in a container.
Then the filled jar must be closed with a plastic lid and refrigerated. It is recommended to salt lard in this way for about four days. After this time, the product should be carefully removed from the container and lightly dried with paper towels. Next, it must be seasoned with ground paprika, grated with garlic and wrapped in food foil.
To make the bacon more tasty and aromatic, it is recommended to keep it in the cold for about three more days in this form.
Serving correctly
Now you know how to carry out salting of lard at home with a wet method. It should be noted that if you decide to cook such an appetizer without first cutting it into pieces, then the holding time in brine and foil must be increased by a few more days. This is due to the fact that thick and wide layers of bacon absorb spices much longer than small pieces.
And now the most pleasant thing: a tasty and aromatic appetizer must be taken out, cut into slices, and then presented to the table along with rye or white bread, adjika or mustard.
Hot salting lard
The hot method of salting lard is not very popular among the population of our country. What is the reason for this? First, this method is very laborious. Secondly, most people prefer to salt fresh lard. After all, this way the appetizer turns out to be more aromatic and tasty. It should also be noted that during heat treatment, all the beneficial substances of this product simply disappear.
So, let's take a look at how hot salting of lard in onion skins is carried out. For this we need:
- pork lard with layers of meat - about 1 kg;
- table salt is not very fine - about 4 large spoons;
- lavrushka leaves - 5 pcs.;
- onion peel - from 4 large heads;
- drinking water - about 1 liter;
- granulated sugar - 2 large spoons;
- ground black pepper - use according to taste and discretion;
- garlic cloves - about 9 pcs.
Ingredient processing
Salting lard in onion skins is a fairly easy process. But in order to implement it, all the ingredients must be processed in advance. To do this, remove all the husks from the onion heads, and then pour it with plain water, stand for several minutes and shake vigorously in a colander.
As for the fat, it needs to be washed, cut into layers 5 centimeters thick. It is also necessary to make a brine in advance. To do this, the drinking water should be slightly warmed up, and then granulated sugar and table salt should be dissolved in it.
Food preparation and heat treatment
After making the brine and processing the lard, put ½ part of the onion husk into the multicooker bowl, and then place the main product on top of it (skin side down). After that, lard needs to be flavored with ground black pepper and lavrushka leaves. In this form, it should be sprinkled with the remaining husk and filled with the previously prepared brine.
After completing all the actions described, the bowl of the device must be closed and the extinguishing mode must be set for exactly one hour. This time is quite enough for the product to be fully cooked, saturated with all the spices, and also acquired a pleasant golden hue.
The final stage
If you want to get a more delicate and tasty bacon, then after finishing the heat treatment, it is recommended to keep it in the same brine for about 8-11 hours. After the specified time, the product must be removed and dried immediately with paper towels. Next, you need to grate it with chopped garlic cloves and a small amount of black pepper.
In this form, the future snack should be wrapped with cling film and placed in the refrigerator. After a day, the salted lard must be removed to the freezer and wait until it is completely hardened. Only then can it be eaten.
How should you use it?
Lard, cooked by hot salting, turns out to be very aromatic and tasty. Moreover, thanks to the onion peel, such a product acquires a pleasant golden hue.
By the way, some housewives use such a product for frying potatoes. In this case, the chopped bacon must be fried in a pan until crackling, and then put the chopped onions and potatoes. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious.
