Home Vegetables Salo in brine - the best recipes. How to pickle lard at home - recipes for lard in brine, with garlic, in onion peel, etc.

Vegetables

Salo in brine - the best recipes. How to pickle lard at home - recipes for lard in brine, with garlic, in onion peel, etc.

Salo - recipes for cooking at home

For many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was fat that gave energy and health to the people who made up " labor force"In the Middle Ages, and even earlier - in the era of antiquity, he was supplied to the army by order of the Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about fat - its role in the discovery of America by Columbus. Historians believe that if Columbus had not had enough lard on his ship, he would hardly have been able to get to the New World - the sailors would have quickly "brutalized" if they had eaten only fish.

Salo is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal in 100 g of fat, but this does not mean at all that this product should not be eaten by those who follow the figure - everyone can and should eat fat in moderation! This is extremely useful product rich in many valuable fatty acids involved in cell construction, the formation of hormones, as well as cholesterol metabolism. In addition, the substances contained in lard help to eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing Negative consequences alcohol consumption). In general, the enumeration of arguments in favor of the consumption of fat can take more than one hour, but we will end with the fact that 10-30 g of fat per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity, fat can be eaten and more than 30 g per day.

You can buy lard today without any problems. However, hand-made lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of cooked snacks, delighting yourself and your family.

Choice of raw lard

A great contribution to successful homemade lard - right choice raw bacon upon purchase. So, pay attention to the following:

It is better to choose fat with a skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
Fat should be homogeneous, elastic, dense, The best way checks - pierce sharp knife(good lard will resist slightly, but pierce easily, without jerking);
It is better to choose fat from "girls" and not from "boys";
On the cut, the fat should be snowy white or slightly pinkish;
Yellowish soft fat is better not to buy.

Note that lard with streaks of meat is best smoked or boiled; when salted in the usual way, such lard will either turn out to be too tough, or may deteriorate in the refrigerator.

Salting fat at home - ways

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired pieces. There are three methods of salting fat:

Since there are a lot of recipes for making lard in these three ways, we will give the most popular ones.

Recipe for salted lard with garlic

You will need:

1 kg of raw fat on the skin,
10 cloves of garlic
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.

How to salt lard at home.

Rinse a piece of lard, dry it, cut a piece into two layers, lay it down with the skin on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, chop it thinly, break 2 parsley, put the garlic and leaf on the fat, press into the cuts. Grind the rest of the bay leaf and black pepper into crumbs with 2 tbsp. salt and cumin, mix, sprinkle one piece of lard abundantly with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Put the pieces of bacon on the foil carefully so that the seasonings do not wake up, wrap tightly, put in the refrigerator for 2 weeks. Or fat can be removed in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Put the layers in a container, pouring abundantly with all the seasonings (garlic is also in this case inserted into the cuts) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed down with the skin, the second - up, etc. First, such fat is aged for a day at room temperature, then put in the refrigerator (not in the freezer), salted for 3-5 days.
For better salting of fat, oppression can be laid on top. Another trick - do not be afraid to sprinkle lard large quantity salt - the product will take in exactly as much salt as needed.

A quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

Cut the fat into medium or large pieces, grate with salt, pepper, garlic, passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

The recipe for "Onion Salt" - lard, salted in onion peel in brine

You will need:

Salo with layers of meat,
husk 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 garlic cloves,
1 liter of water
1 glass of salt.

How to salt lard in brine in onion peel.

Pour salt into a saucepan, pour in water, bring to a boil, put the onion peel, boil for 5 minutes, put the fat so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove the fat, dry . Grind garlic and parsley, crush black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them also over the entire surface of the pieces, wrap the lard with foil and put it in the freezer. It will be possible to eat such fat after it is completely frozen.

The above method is the so-called hot salting. You can also salt the lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (the brine concentration is at least 12%): the lard is placed in a container, poured with brine, pressed down with oppression and covered with a lid.

There are also very modern ways salted fat.

Recipe for salting bacon in a slow cooker in onion peel

You will need:

1 kg of fat with layers of meat (brisket),
200 g salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion peel.

Soak the onion peel, then rinse it with running water. Put half of the husk into the multicooker bowl, put the lard, put the bay leaf and the rest of the husk. Dissolve sugar and salt in 1 liter boiling water, mix, pour lard. Turn on the quenching mode for 1 hour, after stewing, leave the fat in the marinade for 8-10 hours or overnight. Then dry the lard, grate with garlic, passed through a press and mixed with black pepper, wrap with cling film, put in the freezer, you can eat lard after it is completely frozen.

Cooking lard in onion skins

A terrific and simple recipe for hot pickling lard in onion skins.
This recipe is also good because lard salted in this way can be kept in refrigerators for about 3 months.

To make lard in onion skins you will need:

pork fat,
Water - 7 glasses,
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste
Coarse table salt - 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, put onion skins and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of lard into it (in order to evenly salt the lard, the brine should completely cover the lard)
4. Salo should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. After that, turn off the fire and leave the fat in the brine for about a day.
6. Then we take out the lard from the brine, wipe it with a paper towel so that the lard is dry.
7. Now the fat can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put the pieces of fat in bags and put in the refrigerator for a day, then put in the freezer or use.

It turns out very tasty lard - spicy and spicy, it goes well with second courses, as well as with vodka.

Delicious fat

Ingredients:

600 g bacon (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Cooking:

Grind spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Store in jars and refrigerate for 3 weeks.

Everything is very delicious!

Salo baked

For the recipe you will need:

Salo or pocherevka - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaf - 5 pcs.
- garlic - 1-2 heads.

Cut lard or handkerchief into long bars and stuff with spices and garlic. Sprinkle each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a bowl and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Salo "Ladies" - unusually tender

There are many ways to salt salt. Especially stands out among them is the "ladies'" ambassador in brine - the salsa turns out to be tender, tasty and can be stored enough for a long time.

Ingredients:

1.5 kg. pork fat;
1 l. filtered water;
5 st. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.

Cooking:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the pepper with peas, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the salo and clean the skin well. Slice large pieces. Put in a bowl, preferably glass. Pour the finished brine and put it in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - get, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Fat pate

Lots of people love salo. I propose to cook a pate of bacon on hastily, which is perfect for a sandwich, especially with a green onion and cucumber. Great snack for a picnic.

You will need:

0.5 kg of salted fat,
1 large carrot
2 heads of garlic
bunch of dill.

Cooking:

1. Salo, garlic grind through a meat grinder.
2. Rub the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried with paper towels, cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, bay leaf, do not forget.

Then we cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted salo in onion peel

1.5 kg fat
200 g salt
1 liter of water
red ground pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Fat prepared according to this recipe is stored for a long time, it can be served on the table in any situation.

It is better to take a not very thick piece of lard, or sticks, about 4 * 5 * 15 cm in size.

Dissolve salt in a liter of water, add onion peel and bring to a boil, dip the lard into a boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with red pepper. Salt should be stored in the freezer.

Salo in the Urals

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

According to this recipe, salting lard is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of fat, you need to make cuts along.

Peel and cut the garlic cloves in half, stuff the cuts in the fat with the garlic halves.
Then a piece of lard needs to be sprinkled on all sides. coarse salt and wrap in any cotton fabric.

Store lard prepared according to this recipe should be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.

SALO IN A PACKAGE

Chop the head of garlic with a bunch of black and allspice, salt, spread the fat with this mixture, wrap it in a bag, wrap the bag with bacon in another bag. It is necessary to wrap it carefully so that there is no air left inside the bag, which, when heated, will inflate greatly. Leave the fat in the kitchen overnight to marinate.

In the morning, having collected water in a saucepan, dip the fat into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut and surprise yourself, home and guests who drop in with lard melting in your mouth, which they have never tried before ...

Quick recipe. Daily fat.

Highly quick salting- cut fresh fat into cubes 5 x 5 cm, roll in coarse salt, black pepper, add any seasonings and place in a jar or pan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the fat is ready. You need to store it in the refrigerator.

Roll of fat "Quiet Ukrainian night, but the fat must be hidden..."

Salo roll is a wonderful dish that every connoisseur will like delicious food, and can also be an excellent component holiday table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time. I took fat 3 cm thick. I always take exactly thin fat, in it fat cells do not yet need the support of the armature connective tissue- there are no veins in it, fibers that sometimes interfere with biting and get stuck in the teeth. the fat was bright white with a faint pink tint.
Make cuts on the layer and put chopped garlic in them

Then she powdered with black and white pepper, dry basil and rosemary and salted. She twisted a layer of lard into a roll, and so as not to turn around she tied it with a harsh thread. In this form, in a bag, the fat was in the freshness chamber in the refrigerator for 2 days.

Then I transferred the bag of bacon to the freezer and remembered about it a week later, cut it.

Salo baked in foil

We take lean layers. We cut it into portions and soak overnight in strong salt brine with the addition of spices for bacon (check the brine for strength raw egg: if the egg floats on the surface and does not sink, then the brine is good). Layers should marinate for at least 8 hours. In the morning, remove the fat from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the fat in a hot oven for 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Put it in a bag (right in the foil) and put it in the refrigerator until it cools completely.

Salo in garlic brine

There are a large number of different recipes for making salted lard, and each hostess chooses the most acceptable one for herself. Here is another way of salting fat.

When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.

Then the fat must be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want lard sharper, then you can smear it with garlic mass.

Then the fat should be well sprinkled with coarse salt and red or black pepper.

Separately, you need to prepare a brine, for this, for two kilograms of salt, you need to take five liters of water and boil it.

After that, the pieces of lard should be put in an enameled bowl or pan and pour the prepared solution that has already cooled down, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be fully cooked. At first, such fat will seem very salty, but this is only the first impression. You need to get the fat out of the solution and let it dry, then remove the excess salt, then the taste of the fat will already be unsalted. If desired, lard can also be sprinkled with black or red pepper. Sprinkle generously.

Such fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.

The finished fat is cut into pieces and served at the table, it can also be fried or made into cracklings.

Salo in the oven

Ingredients:

Pork fat with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash salo, pat dry.

Cut the lard into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take paper and cut it into squares. We put two bay leaves and chopped garlic on the sheet.

We lay out a piece of fat. We also put lavrushka and garlic on top.

We wrap the fat in paper. We take a cauldron or ducklings, lay out the fat in paper.

We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we remove the bags in the refrigerator.

Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
garlic 1 head

Cooking method:

The skin, if not cleaned, scrape well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Lubricate the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic cloves and sprinkle lard on top and bottom. Put the fat in a glass or enameled container, cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And final stage. Wrap the salo in cling film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Salo or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Salo cut in half. We take a sleeve or a bag for baking, put pieces of bacon in it, pour marinade over it, tie it up and send it to marinate in the refrigerator for 12 hours. Then we take pieces of lard and transfer to a refractory dish. We put the dish in the oven and bake for about 30 minutes the fat at a temperature of 130 degrees, the brisket at a temperature of 150 degrees. Cool the finished fat in the freezer, cut into slices and serve.

Salo in the bank

Ingredients:

Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar

Cooking method:

Wash a large piece of lard, dry it. We cut off rectangular pieces 5 cm long from this piece. Rub each piece well with salt and put it tightly in a jar, sprinkling each layer of fat with chopped slices of garlic. Put a couple of bay leaves and peas of allspice on top. Close the jar with a lid and refrigerate. lard is ready for 5-7 days.

Pickled lard

Ingredients:

Salo with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the fat and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear at the same time). Then wash the fat and pat dry. Cut the fat into small pieces 4 cm long. Pour cold boiled water and put salt at the rate of 100 gr. per litre. We add spices. Put the lard in a 3-liter jar or enameled pan, pour over the brine. Add crushed garlic cloves to the jar. We close the lid, checking that all the fat is immersed in liquid and put in the refrigerator for 4-5 days.

Salo in brine

Recipe Ingredients

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

We cut the fat into 5x15 cm cubes and put it in 1.5-1 liter jars (like pickled cucumbers, standing up!), You don’t need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of fat, no more. And add different spices: garlic, peppercorns, bay leaf.

We cook brine.

Pour water into a saucepan and put on gas. Dip the peeled potatoes into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. We bring the water to a boil and a little, until the salt dissolves, boil on a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil again. The potato rises even higher. Then we put salt again and boil, and put salt in spoonfuls until the potato is on the surface (it should be "pushed" to the surface by the salt). All this time, the brine is quietly simmering (on the quietest fire). As soon as the potato "jumped out", we throw it away and boil the brine for literally another minute. Everything, the brine is ready. Don't even try it with the tip of your tongue!
The brine needs to be cooled down. As soon as it has cooled down, pour it into jars with cooked bacon, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them for a day in the apartment, then the jars need to be put in the refrigerator for 10-14 days (I have 2 weeks). I store it on the loggia (but now we have frosts under -35). The brine does not freeze in jars, it becomes very thick (overflows in the jar very slowly, imposingly!).

After 2 weeks, our fat is ready. To say it's delicious is an understatement! Soft, tender and slightly moist fat... You have long dreamed of this! Try it, salt it also in this way - you will not regret it.

How to cook Fragrant Salo

Ingredients for 10 servings:

Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams,
bay leaf (ground) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Step 2: First you need to combine all the seasonings described and mix them well so that they are evenly placed among themselves.
Step 3: Moderate the fat into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring the fat to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cold place.
Step 4: After the lard is infused with it, it is necessary to remove all the water with a towel and rub with garlic.
Step 5: rub the product with spices and leave until the fat hardens. After acquiring hardness, the product can be consumed.

Salo in onion peel

The product prepared in this way looks like smoked lard but has a specific taste. It is prepared by boiling in brine with the addition of onion peel and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is taken out of the freezer, otherwise it will crumble. Let it rest for a while at room temperature.

Ingredients:

Salo fresh 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 head
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Cooking:

To prepare the product, you need to take fresh fat of a small thickness, rock table salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, put onion peel, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and lower the bacon cut into pieces into it.

Boil the fat on low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.

Remove salo from brine and pat dry
Grate the fat thoroughly on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before use, let the lard lie down for some time at room temperature (so that it does not crumble when cutting), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Salo roll recipe

Salo roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time.

For the roll you will need:

Salo (it is desirable to choose thin without a skin) square or rectangular shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it on a grater (or squeeze it with a garlic maker). First brush one side with garlic, rub with salt and pepper.

Wash and clean raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along its entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in plastic bag. Place in a saucepan and cover with water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool, putting it in the refrigerator. When the fat hardens, the roll can be cut into thin circles.

Salo recipe in Ukrainian

The best fat is considered to be from the sides or from the back of the pig, it is the softest, oily. The skin should be thin, well tarred. The structure should be white, soft and elastic.

For salting, it is better to take thick fat without thick veins of meat. You can cook lard in Ukrainian different ways, however, there is one that has been known since ancient times. Consider how to salt lard in Ukrainian.

The recipe for lard in Ukrainian is quite simple and will not take much time.

Ingredients:

Salo 1 kg,
garlic
1 head
salt,
spices (ground red and black pepper),
bay leaf 1 pc.

Cooking method:

Cut the fat into pieces, approximately 15x7 in size, do not cut the skin. Grease generously on all sides with salt (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. With a knife, make small indentations (holes) in the fat and put a clove of garlic into each indentation. Then generously grate with pepper (black and red ground). Grind bay leaf - 1 pc, and also grate each piece.

Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the pieces of fat and its structure). Then refrigerate for 1-2 hours to freeze the fat. Before use, clean the pieces of salt and spices. Store in the refrigerator (preferably in the freezer). Shelf life is several months. If underlining is used for salting, then the salting time is doubled.

Salted in this way, bacon is great for sandwiches and will become a real delicacy, as in the usual dining table, and at the festive feast.

How to salt lard with garlic?

Ingredients:

Salo - who loves what
5-6 garlic cloves
salt
ground black pepper and peas
Bay leaf

Cooking:

Before salting the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin so that the fat does not fall apart.

Cut the garlic cloves into slices, mix the salt with ground pepper and peas.

Then we roll each piece of lard in a pepper-salty mixture and cover each piece of lard with garlic petals.

We put the salted fat tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top.

We leave the fat for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.

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

Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

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

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

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

How to salt lard

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

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

1 kg of fat;
200 g of salt;
20 g black ground pepper;
½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

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

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

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

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

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

mag.relax.ua

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

Cooking

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

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

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

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

toptuha.com

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

Cooking

Pour water into the pan, add the washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes. small fire. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

Salting lard at home or buying it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and lard tastes better at the exit, don’t even dare to argue! I think the majority will agree on the correct opinion: houses are tastier and more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the well-known joke: “Why try it? Salo is like lard!” Salo is not bad, but it is very tasty!

Only those recipes are selected here, according to which the fat is guaranteed to be very tasty. At a minimum, you need to have lard, salt, and our recipes and tips on how to properly implement them.

General rules for salting lard at home

Despite the simplicity of this ancient process, the final taste in more depends on the quality of the fat itself, which must be chosen accurately. Too thin or, on the contrary, too thick bacon should be immediately discarded, but a fresh product of medium thickness and with meat layers is our fat! And it’s beautiful and very tasty - at least eat it yourself, at least treat it - you will please everyone!

There are a lot of recipes for making salted lard, but the main ways of salting lard at home are as follows:

lard in brine;
hot lard salting recipe;
wet recipe to pickle lard;
dry salting of fat.

If we talk about saving time, then the fastest one is hot way salting fresh fat, in which after 1 hour it can be eaten. For cold wet and dry salting, it will take at least 4-5 days of waiting, taking into account the thickness of the fat: the thinner, the will pass faster final salting of fat.

Salt in this case can be sea, but certainly large. When choosing spices, you can be guided only by your preferences. Usually they use the most common set: black or red ground pepper and peas, cumin - for an amateur, bay leaf and fresh peeled garlic, which is not much in lard.

Salted bacon is stored in a freezer or refrigerator, but it must be hermetically sealed so that it does not lose its flavor. It is more convenient to pack in small pieces that can be eaten in a short time.

1. Homemade recipe for salting lard dry

it the old fashioned way, characterized by extreme simplicity. For cooking, you just need to have salt and lard + spices to taste, someone is limited only to pepper, and someone adds herbs.

Ingredients:

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

Dry salted lard home recipe So:

Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
In a bowl, mix the dry ingredients with coarse salt until evenly and roll the pieces of lard in this mixture on all sides.
Pour salt into the bottom of the container with a layer of 0.5 centimeters.
Lay the pieces of lard with small gaps, sprinkle with crumbs of bay leaf and salt.
If necessary, the second layer should be placed on top and sprinkled with the remaining salt. Keep the container with bacon under the lid in a cold place or in the refrigerator for 5 days.
Further storage of the 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.

2. Homemade recipe for salting lard in brine (brine)

According to this recipe, it is very correct to salt lard with layers of meat - the most tasty way. It is believed that with sea salt, brine is more saturated, and the salting process is fast and flawless.

Ingredients:

drinking water - 800 milliliters;
fresh fat - 1 kilogram;
sea salt or coarse salt - 1 cup;
garlic - 3 cloves;
laurel leaf - 2 pieces;
peppercorns and other seasonings - to taste.

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

Cut the washed and dried lard into small pieces of 4-5 centimeters.
Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
Put the pieces of bacon tightly in a glass jar, pour cold brine and insist under the lid in the refrigerator for one day. If the pieces turned out to be larger, then the salting time is slightly delayed.
After salting, pieces of lard can be stored without brine in the refrigerator or in the freezer.

3. How to salt lard with garlic and pepper at home

In the home tradition of salting fresh lard for future use and for food, today it is customary to use garlic and black pepper, which, together with bay leaves, give the product a unique taste. home taste and aroma.

Ingredients:

fresh fat;
coarse salt;
fresh garlic;
black pepper;
laurel leaf.

Salo with garlic and pepper salted at home like this:

Prepared (washed and dried with a paper towel) fresh lard cut into pieces of arbitrary size.
Garlic for salting in the preferred amount, peel and cut lengthwise into 4 parts.
AT different places a piece of lard with a sharp-nosed knife, make a recess, where immediately insert a sharp quarter of a clove of garlic, drowning it as deep as possible - this is called stuffing lard.
Grate the stuffed lard with a mixture of salt and black ground pepper with bay leaf crumbs and put it tightly in a plastic bag, generously sprinkling with salt - you can’t oversalt the lard.
Place the bag with lard 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, it is enough to scrape such lard for food with a knife from salt or rinse in cold water. The rest of the pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.

4. The original recipe for salting lard in onion skins

It's about about the hot method of salting fresh lard in a rich decoction of the husk onion, at which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy for the liver.

Ingredients:

fresh fat - 1.5 kilograms;
drinking water - 1 liter;
table salt - 7 tablespoons;
onion peel - 2 cups;
garlic and ground pepper - by preference.

According to the recipe, salt in onion skins as follows:

Place the onion peel washed through a colander in a saucepan, pour the specified amount of water, put on fire, bring to a boil, put right amount salt and dissolve it completely.
By this time, cut the washed lard 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 lard are thicker, then cook a little longer.
Leave the boiled fat to cool in the onion broth for 12 hours, after which the pieces of fat are removed, smeared with chopped garlic and pepper, you can also add red ground, which will give the product an interesting tone and flavor accent.
Wrap each piece of fat with cling film or foil and store those whose use is delayed in the freezer for even months.

For lovers of a spicier taste of smoked meats, when cooking bacon in onion skins, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

5. Homemade recipe for salting lard in hot brine

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

Ingredients:

fresh fat - 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 homemade recipe in hot brine, lard is salted like this:

Rinse the salmon and pat dry with a paper towel. Cut the layer of fat into 3-4 pieces.
In a suitable saucepan, where, having added all the listed ingredients, the amount of which, except for salt, is variable, cook after boiling for two minutes.
Turn off the fire and hot pickle place the prepared lard, cover with a suitable flat plate so that it does not float, remaining out of the brine. Salo remains in this brine until the product cools completely.
After cooling, place the entire container with brine and lard in the refrigerator and keep it there for three days under the lid.
After three days, remove the finished bacon from the brine, let it drain, dry it with a paper towel and, having smeared it 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.

In the mixture for daubing pieces of finished fat, you can include it according to your preference. But there is an option: do not coat with anything - it will still be very tasty!

6. How to pickle lard for smoking according to a rustic recipe

Smoked bacon according to homemade recipes is another delicacy! Only a significant proportion of success comes from its proper salting before the smoking process.

Ingredients:

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

By rustic recipe lard for smoking is salted like this:

Peel and mince the garlic.
Grate the washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously with salt on top.
Sprinkle further with mustard powder and spread out the bay leaves. Then pour boiling water over so that all the fat is covered with water.
The container with fat comes to natural cooling and is placed for 3 days with a closed lid in the refrigerator, after which it can be smoked or even eaten.

In the matter of salting lard, one should not be afraid of an overdose of salt and spices: lard will take only a certain amount of salt, and spices can always be removed from its surface.
The peritoneum is suitable for hot types of lard salting, and in the dry version it will remain very tough. Side layers of fat and from the back - here best material for dry salting.
The smell of garlic, with its preliminary use in salting, quickly disappears. For this reason, it is better to rub pieces of fat on them before eating them.
If the fat is harsh, then it can be softened by soaking it in cold water for 10-12 hours, while adding a couple of teaspoons of granulated sugar, which will only improve its taste.
Lard before you need to serve it thinly and evenly, hold it in the refrigerator. When cooled, it is more elastic and a sharp knife can easily cope with it.
Ripe salted bacon meat strips darken. If they are still pink, then you need to give the fat time to brew. With dry salting, salt can be sprinkled on under-salted pieces of bacon, while in brine, salt should not be less than normal.

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

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

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

How to salt lard

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

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

1 kg of fat;
200 g of salt;
20 g black ground pepper;
½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

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

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

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

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

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

mag.relax.ua

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

Cooking

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

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

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

toptuha.com

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

Cooking

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

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

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

Nutritious and energy value such a product as salted lard cannot be overestimated. Ways proper salting fat at home will help you navigate and choose the best option. We invite you to familiarize yourself with step by step recipes salting in a jar with brine, with salting bacon with garlic and onion peel.

Lard. Myths and misconceptions

Salted lard is a traditional Russian product that is actively used not only in nutrition, but also in traditional medicine. For centuries it has been fried, boiled, stewed, salted, smoked. AT recent times the consumption of food has decreased due to the losing weight of the fair sex. Salo is not included diet food, although if you look, a few pieces a day will not do any harm. Why is this product useful?

Myth #1. In fat - one fat, there is nothing useful in it

Fat - perfectly digested, without burdening the liver. It is a source of natural biologically active substances, polyunsaturated and essential fatty acids. It contains trace elements, fat-soluble vitamins A, E, D and carotene.

Myth #2. Get fat from lard

They recover not from the food itself, but from its quantity. Abuse of any product can be harmful. Optimal quantity salting for a normal diet - from 10 to 40 gr. in a day. For those who need low calorie diet enough 10 gr. in a day.

Salo is a source of many vitamins

Myth #3. Salted lard dramatically increases cholesterol

Fat contains cholesterol, but it is even less than in butter. With cholesterol, the body “repairs” the damaged walls of blood vessels, uses it in the creation of immune cells. In addition, there is more lecithin in fat than cholesterol, and this substance is indispensable for brain activity, for the prevention of atherosclerosis.

Myth number 4. Salo should not be eaten with bread

It is these two products that are amazingly combined and digested, unlike a sandwich with meat. This is not about a bun, but about grain, rye, bran bread. For diet food, dishes such as cabbage or other vegetables stewed with bacon are suitable.

Myth number 5. There are no carbohydrates in the product, which means it does not provide energy.

It turns out that the body gets much more energy from fat than from carbohydrates. According to doctors, a piece of lard is equivalent in energy to a frying pan of stewed vegetables.

Salting lard in brine in jars

Among the variety of salting methods, 3 main groups can be distinguished: wet salting, using brine, dry salting, and preparing boiled lard. Each method differs in the shelf life of the resulting product and the difference in its taste properties. Blanks in jars with metal lids were often used in villages in preparation for winter. Salo in brine can be stored for a long time, it is distinguished by juiciness and a delicate taste.

Before salting, the fat is cut into small pieces.

Attention! A piece of bacon with spices eaten in the morning on an empty stomach is a natural choleretic agent. It will cleanse the liver of bile and start the process of digestion.

Weight and quantity of products for "wet" salting:

for workpiece 3x liter jar you will need about 2 kg of fat.
black peppercorns;
bay leaf, garlic;
non-iodized coarse salt, at the rate of 1 pack - for 5-6 liters. water. Or a glass of salt for 4-5 tbsp. water. 1 l. enough brine for about two 3 liter jars.

Lard is placed in a jar and poured with brine

Walkthrough:

We start by cutting the fat into pieces. Cooks advise preparing pieces in the form of a trapezoid so that it is easier to put them in jars.
Rub each bar with crushed garlic and black pepper. You can skip this step and immediately put the layers of fat in jars, generously sprinkling each “floor” with spices.
We boil water with salt, waiting for its complete dissolution. We cool the solution.
Pour lard with brine. If it is laid too tightly, you need to move the pieces with a knife, let the water completely fill the jar.
Rolls blanks with lids. Such salting can be stored in the basement for about six months. If there is not enough space for jars, then after a while the jar can be opened and its contents transferred to the freezer. If desired, you can close the jar with a plastic lid and eat ready, delicious product after 2-3 days.

Advice. If you are not sure if the amount of salt is calculated correctly, then you can apply one trick. Add raw to a pot of water egg. Pour and stir salt there, the water slowly heats up. As soon as the egg floats to the top, salt is enough.

Quick dry salting with garlic

Most known way cooking lard - dry salting. The recipe may contain black, red pepper, thyme and other spices. Or you can just limit yourself to salt and garlic.

Advice. For high quality and delicious ready meal absolutely not obligatory meat layer in fat. The most useful part of the fat is 2.5 cm under the skin; neither pesticides nor radionuclides accumulate in it. The larvae of helminths do not live there either.

Ingredients needed to make Garlic Salad:

2 kg. fat 2-3 cm thick;
12-14 cloves of garlic;
salt and other seasonings as desired.

Salting steps:

Rinse the salmon lightly with water and pat dry with a towel. If you are sure of the source of origin of this product, then simply scrape the skin with a knife.
Cut pork fat into layers. The size is up to you, it will depend on the capacity.
Mince the garlic or put it through a garlic press. Mix with any spices and salt.
Grate the prepared pieces on all sides (except for the skin) so that the surface is completely covered with salt. Do not be afraid, the fat will not take more salt than it needs.
Put a delicious result in any container, you can press down with oppression, but this is not necessary. After 2-3 days, the finished dish can be stored in the freezer.

Some housewives advise not to rub the lard with garlic, but to pierce deep holes in it with a sharp knife, and place the chopped garlic there. Another option for this recipe is storage not in the freezer, but in jars. To do this, pieces of lard rubbed with garlic are placed in layers in cylinders, covered with salt and rolled up to avoid air ingress. So the product does not turn yellow for a long time, which means that vitamin F is preserved in it.

How to salt delicious lard in onion peel

For connoisseurs of delicate taste, lard salted in onion peel is perfect. For salting 1 serving of fat, you need 1 liter. water, a glass of salt, onion peel from 10 onions, garlic, pepper, laurel leaves.

Stir the salt in a saucepan filled with water. Bring to a boil, add onion peel and cook for 5 minutes.
Add lard there and boil for another 10 minutes.
Remove from the oven, hold the fat in the solution for 15 minutes. Pull out and leave to drain water.
Grate with spices, wrap in foil or foil and freeze.

Ambassador of boiled bacon - a guarantee of softness of the product

Lovers of very tender pulp should try such a proven recipe as salting boiled lard. When cooked, it becomes much softer, in addition, during heat treatment, the risk of infection with helminths will decrease.

Advice. When buying, pierce the fat with a match. If it goes in easily, then the piece is soft. The flesh should be pale pink, the skin should be thin, without spots and bruises. If you doubt the softness of the purchased product, fill it with water for 12 hours before salting, it will become more tender.

The principle of preparation with heat treatment pretty simple:

Cut the lard into square or rectangular pieces.
Boil in brine with spices for about 3 hours.
Cool, pack in foil or bags. After 2 days - in the freezer.

Interestingly, you can cook the workpiece directly in the banks. To do this, pieces of lard are carefully rubbed with garlic, salt, pepper. Store tightly in glass jars. Put in a deep saucepan so that the water in it reaches the top bend of the jar. Cooking lard with this method takes 3 hours, periodically adding water to the pan. Then just close the lid.

With any salting option, a couple of pieces of environmentally friendly, natural product with bran or Borodino bread - replace and even surpass any sausage sandwiches. Bon appetit and good health!