How delicious to salt bacon with a layer. Delicious boiled lard with layers of meat for festive slicing

Salo - amazing and truly folk product which cannot be treated with indifference. He is either adored or not accepted at all because of the seeming threat to get better and gain extra pounds. But such a point of view, according to the latest scientific data, is completely erroneous! A person can afford a small piece of bacon a day absolutely painlessly and even with great benefit for himself.

As it turned out, lard contains valuable organic fatty acids that are not found in plant products. And if fat is not abused, the amount of cholesterol will not be so critical, but with it you will get the necessary portion of lecithin, selenium and other important vitamins.
Salted bacon is ideal not only for dinner - for hot red borscht and donuts, but also as an appetizer for strong drinks. Due to the fact that fat quickly envelops the walls of the stomach, a person becomes more resistant to intoxication and a severe hangover.
We invite you to try with us interesting recipe salted salo, with two fragrant spicy layers of garlic and spices!

Ingredients:

• - fat - 0.6-1 kg;
• - salt - 1 glass;
• - ground dried basil - 2 tablespoons;
• - ground sweet paprika - 2 tablespoons;
• - garlic - 1 head (6-8 cloves);
• - vegetable oil - 2 tsp

Cooking time: 30 minutes
Servings: 15-20

Recipe for salted lard:

1. For spicy layers, clean large head garlic, divide the garlic cloves into two equal portions and pass each through a press into a separate dish. Each layer has its own portion of garlic gruel.

2. Pour spices into each serving of garlic: dried basil in the first bowl, and paprika in the second. Basil can be replaced with any other green spice or seasoning - very tasty with suneli hops, oregano or thyme. For smaller particles, simply grind aromatic herbs in a coffee grinder.

3. Pour 1 tsp into each bowl. salt and pour in 1 tsp. vegetable oil. The salt will help the garlic release its juices, and the oil will allow the spices to open up as much as possible. If you salt a very small piece of bacon, take less salt so that it does not subsequently crunch on your teeth.

4. Now we mix everything and let it stand for a while so that the salt crystals dissolve.

5. For salting, choose an oblong piece of fresh lard, with a small layer of meat. We are preparing the first "pocket" for the red layer of paprika. We make an incision, moving away from the bottom from the edge by 1-1.5 cm (depending on the thickness), without cutting through the piece to the end. You will get a turn by analogy with a book.

6. In the resulting spread, distribute the contents of the bowl with garlic and paprika in an even thin layer. After the entire garlic-spicy mass is decomposed, we close the "reversal".

7. Now we turn over a piece of fat and, retreating this time from above 1-1.5 cm, make exactly the same incision and again do not cut the piece to the end, leave 1-2 centimeters from the edge. In the second "pocket" we put the garlic-basil mass.

8. We compress the fat well from all sides so that the cuts do not open (you can even fix it with threads) and put it in a tray where it will need to be sprinkled or wiped from all sides with salt.

Salted lard is perhaps the most popular and traditional product in the entire post-Soviet space and beyond. It is unlikely that there will be at least one person who would not try it. And once you try it, you can't help but love it. If you salted lard for the future, then you will always have an appetizer, a snack, and a main course. Not everyone knows how to pickle lard correctly. It's not difficult, but there are some rules and tricks for preparing this tasty, satisfying and healthy product.

Selection rules

Highly important point is to choose the right piece for salting. Taste, softness and shelf life directly depend on the choice of the product. finished product. It is necessary to choose a meat product scrupulously, because it will not undergo heat treatment.

On the fat checked by the sanitation station, a brand is necessarily put. This guarantees the absence of pathogens of trichinosis and tapeworm in the product. For salting, it is better to choose pieces of about 3 cm in thickness: the thicker, the older the piece.

The back or sidewall is best for salting. The belly and brisket are not suitable for salting - the product will turn out tough. The skin should be thin, easily separated from the piece, have no smell of smoke and be carefully cleaned of bristles. Bruising and stains are not allowed. It should be easy to cut and be a light beige or pinkish color.

The color of the lard should be a pleasant pinkish or white color. A yellowish or grayish color indicates that the product was obtained from an unhealthy animal or was stored incorrectly. After pressing with a finger on a fresh product, a dent is sure to remain. The softness of the product can be checked with a match: if it is easily pierced, then after salting it will be soft.

Smell fresh fat characteristic, without any superfluous impurities. If you hold a small piece over a lighter, you can be sure that this is not boar fat. This product gives off a strong smell of urine.

Meat streaks in the fat may be present, but in small quantities. Veined bacon is tougher. Meat requires compliance with more sophisticated technology ambassador.

Only a fresh product is suitable for salting; frozen bacon will not make a delicious snack.

Preparing for salting

It is better not to wash the lard in water, only if it is very dirty, but it is better not to buy such a piece. Usually it is enough to wipe it with a dry cloth, you can clean it with the blunt side of the knife. The skin should be carefully cleaned with a knife. If necessary, it can be scorched over the gas. You need to cut the bacon into pieces 5-6 cm wide, 7-8 cm long so that it pickles faster.

Salting fat at home

There are many recipes for salted bacon: salting in hot or cold brine, dry salting, express salting, salting with welding, baking, smoking or pickling.

in hot brine

This is the most recognized recipe for making lard. It turns out very tasty! The process of salting lard in brine at home is not at all time-consuming and does not take much time.

Ingredients based on 1 kg of lard:

1. Coarse salt - 100 g.
2. Garlic - 3 cloves
3. Water - 1 l.
4. Laurel - 3 pcs.
5. Peppercorns - 10 pcs.

Cut the bacon into sticks 5-7 cm wide, put them loosely in a jar. Dissolve salt in boiling water, add laurel, pepper. Remove from heat and add crushed garlic to the brine. Pour the brine over the lard so that it completely covers the pieces. Close the lid and refrigerate for 3 days.

After three days, the pieces are removed from the brine and dried. The product is ready, it can be served at the table. You need to store such bacon in the freezer.

In liquid with garlic

Garlic is present in almost all recipes for salting lard. It gives the lard the necessary sharpness and spicy smell.

1. Garlic - 5-6 cloves;
2. Salt - 1 glass;
3. Water - liter.

Boil the salt solution and cool it. The meat product, cut into small bars, rub well with crushed garlic. Put it in a jar, pouring the remaining garlic. Pour in chilled brine and close the lid. Leave the jar in a cool dark place for a week. You can store the product in the refrigerator.

Another option

According to this recipe, the appetizer turns out not only very tasty, but also beautiful in appearance. The recipe is also suitable for salting veined lard or brisket, as the product undergoes heat treatment.

1. Garlic - one head;
2. Salt - 10 tbsp. spoons;
3. Laurel - 4 pcs.;
4. Pepper - 10 peas;
5. Carnation - 5 pcs.;
6. Water - one and a half liters.

For rubbing fat: garlic, paprika, ground pepper any salt. You can also use a ready-made seasoning mixture for salting lard. Divide the shmat into three pieces and put it in a bowl. In rapidly boiling water, add cloves, laurel, chopped garlic, salt and peppercorns. Boil the mixture for two minutes.

Pour the pieces with hot brine and put oppression on it. The workpiece under oppression is left for 3 days in the refrigerator. The salted sticks are dried and thoroughly rubbed on all sides with a mixture of crushed garlic, paprika, black pepper and coarse salt.

Each piece rubbed with the mixture is individually wrapped in cling film and placed in the freezer for a day.

In brine with herbs

Lard prepared according to this recipe is especially tasty and soft. And rubbing with dry herbs gives it an unusual color.

Ingredients based on 1 kg of fat:

To prepare the brine, add salt hot water, stir and cool the solution slightly. To pickle lard in brine according to the recipe, small pieces of lard, previously soaked overnight in cold water and dried, are placed in a jar. Salt every piece.

Sprinkle the bars with dry herbs, slices of garlic, peppercorns and bay leaf crumbs. They also put an asterisk of star anise there. Everything is poured with chilled brine and the jar is covered with a loose nylon lid.

Cover the jar with a cloth and leave for 4 days in a cool place. Store the product directly in brine, in the refrigerator.

With onion peel

The onion peel will give the lard a brownish color, as if it had been smoked, and liquid smoke enhance this effect. This recipe is suitable for making thick pieces of lard at home.

Ingredients based on 1 kg of bacon:

Salt boiling water, add onion peel, adjika, seasonings to it. All this is boiled for 3 minutes. Pour in liquid smoke. Pieces of bacon are placed in a boiling brine, brought to a boil again and the bacon is boiled over low heat for 5 minutes. The dish is left on the stove overnight so that the product is completely salted.

In the morning, drain the brine, dry the lard and rub it with finely chopped garlic. Sprinkle red paprika on top. Send for several hours in the refrigerator. It is recommended to eat a snack, cut into thin slices.

Pie in a brine

Brine is a very strong salt solution prepared according to a special recipe. The special strength of the solution significantly extends the shelf life of the product treated in this way.

For salting 1 kg of lard, you need half a glass of salt per glass of water, peppercorns, laurel and a few garlic cloves. Pour all the salt into boiling water, stir and boil for 15 minutes.

Pieces of lard are placed in a jar, shifting layers of garlic and peppercorns. Pieces should not be compacted to avoid spoilage of the product during the salting process. The cooled solution is poured into a jar, closed with a lid and placed in a dark, cold place for a week. Store the meat product wrapped in cling film, in the refrigerator or freezer.

Salo in Ukrainian

Salted salo in Ukrainian - real classic genre. After all, it is well known that Ukrainians know a lot about good salsa.

A piece of bacon weighing up to 2 kg is cut into long, narrow pieces. They are placed in a container, on which it will later be convenient to adapt the load. Pour 2 tbsp into a saucepan. spoons sea ​​salt, pour it with a liter of cold water, pour seasonings. Usually they use ground black pepper, finely chopped garlic, parsley, peas.

Salt is poured into a basin with brine, a lid of a suitable diameter is placed on top and everything is pressed down with a heavy oppression. The dishes are placed in the refrigerator for 3 days.

After that, the fat is wiped with a dry cloth, rubbed again with garlic and stored for storage. Store the meat product in the freezer, wrapped in a clean cloth.

Belarusian way

Belarusians are also big fans of lard. They have their own national recipe salting at home. You can make a very tasty bacon according to this Belarusian recipe.

You will need a special seasoning mix. To prepare it, you need to mix 1 teaspoon of sugar, 2 tbsp. tablespoons of coarse salt, add 1 teaspoon of cumin and cardamom, pepper and season with bay leaf.

Prepared pieces of lard are well rubbed with garlic, and then with the resulting mixture of seasonings. Place the blanks in a glass dish, cover it with a dark cloth, rearrange it in a dark, cool place for about 5 days. Periodically turn the pieces to avoid spoiling the product.

After 5 days, the bacon will pickle. It should be moved to the refrigerator for another 7 days. Continue turning the bars should be at least once every 3 days.

Express salting method

It happens that salty snack needed right now, there is no time to wait three days until everything is completely salted. To this end, several quick recipes salting:

Dry salting

The method is great if you plan to pickle large pieces of fat. You can place processed pieces both in a jar and in any other container of a suitable size. The bottom of the dish is covered with coarse salt. If desired, you can additionally fill the lard with dry herbs, this will give it piquancy and aroma. Shmats grated with salt and powdered with seasoning are placed in a container. Everything is added on top.

The covered container is cleaned for a week in coolness. Before laying in storage, the remaining salt is removed with the blunt side of the knife. The product is stored for an unlimited time in the freezer. It is advisable to wrap each piece of such lard separately in a dry cloth.

There are many step-by-step recipes for salting lard at home. After trying a few, it's easy to pick up your favorite recipe and use it all the time, surprising your friends and relatives with tender fat that melts in your mouth.

Attention, only TODAY!

Many housewives sooner or later think about how to salt lard at home, because lard cooked with your own hands is a wonderful hearty snack and a very useful product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Fat contains fats valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion this product diet has a beneficial effect on health. Of course, fat should not be abused, but eating 10-30 g of fat per day is very useful. If you do not know how to salt lard at home, tips and recipes from "Culinary Eden" will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tint, a fresh smell and a dense elastic texture. To check the quality of the fat, use a sharp knife - quality product will pierce easily with little resistance. It is better to refuse to buy too soft fat with a yellow or gray tint. The thickness of the lard should be between 3 and 6 cm - thicker lard can be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard can be tough and smell bad at the same time. As you can see, it is worthwhile to approach the choice of fat with all care, since even the most competent salting will not save a bad product.

Before cooking the lard, rinse it under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. In the event that you still got thick fat, it should be cut into thin layers, otherwise it will not salt. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Salo can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the fat is rubbed with salt and spices with the addition of garlic and put in the refrigerator for a period of 3 to 5 days. With wet and hot methods, the product is cooked in brine (in the first case, it is poured with brine, in the second case, it is boiled in brine) - these methods are more laborious, but cooked lard has a very long shelf life (up to 1 year). For better salting of fat, oppression can be used. Also, do not be afraid to sprinkle the fat with a lot of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready fat must be stored in a refrigerator or freezer in an airtight package or container so that it does not lose its taste qualities.

Dry salting

Ingredients:
2 kg fat,
150 g salt
1 head of garlic
ground black pepper to taste.

Cooking:
Cut the fat into slices about 4-5 cm wide and make transverse cuts on it with a knife. Pour the salt into a bowl and rub the salt over the lard thoroughly on all sides. Sprinkle with black pepper and place chopped garlic in the cuts. Put the fat in a plastic bag or enameled bowl and refrigerate. Salo will be ready in 3-4 days. After that, it is necessary to clean off excess salt and pepper from the fat, place in a bag or wrap with parchment paper and store in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork fat,
3 liters of water
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 garlic cloves,
4 heaping tablespoons of salt
5-7 bay leaves,
2 teaspoons ground paprika.

Cooking:
To prepare the brine, pour water into the pan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Put the prepared fat in glass jar(preferably with a volume of 0.5 l) and fill to the brim with prepared brine. Bay leaf and pepper should be in a jar. Close the jar with a lid and place in the refrigerator. Salo will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After that, grate the lard with paprika and garlic passed through the press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Salting fat in a hot way

Ingredients:
1 kg fat,
1 liter of water
100 g onion peel,
80-90 g of salt,
8-10 garlic cloves,
10 peas of allspice,
6-7 black peppercorns
5 bay leaves,
2 tablespoons of sugar
ground black pepper or other spices to taste.

Cooking:
Put onion peel, salt, allspice, black peppercorns, bay leaves and sugar in a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the bacon cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the fat from the brine, dry it, rub it with garlic and ground black pepper passed through a press. Wrap the fat in foil or cling film and put in the freezer for 3-4 hours. After that, the fat is ready for use.

Fast salting method

Ingredients:
1 kg fat,
4 tablespoons of salt
7-8 garlic cloves,
a mixture of peppers to taste.

Cooking:
Grate the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the fat in a bag or container and leave for 12 hours at room temperature and then put in the freezer. Salo can be eaten the next day.

Salo salted in brine

Ingredients:
1 kg fat,
800 ml of water
1 glass of salt
5 garlic cloves,
5 bay leaves,
7 peas of allspice.

Cooking:
To prepare brine (saturated salt solution), it is necessary to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Put small pieces of lard in a glass jar, laying chopped garlic, pepper and bay leaf between them. The fat should not be packed too tightly. Pour brine over salo. The amount of brine should be 1-2 cm higher than the fat. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After that, you can try the fat. If it has no rich taste, you should let it salt for a few more days.

Now you know how to salt lard at home in order to get high-quality delicious product to the delight of the whole family. It remains only to choose the most liked method of salting and be a little patient. Enjoy your meal!

Salted bacon occupies a prominent place in the diet of many people. This is not surprising: in the cold season, the use of the product helps to supply the body with necessary quantity energy. Properly salted bacon is well stored, has great taste and attractive appearance. In addition, the product contains a number of substances that make it very beneficial for human health.

Properly salted lard keeps well and tastes great. In addition, the product contains a number of substances that make it very beneficial for human health.

The calorie content of pork fat is high - about 900 kcal per 100 g. However, contrary to common misconception, the use of this product not only does not harm the figure, but can even help to get rid of excess weight. The fact is that fat is rich in substances that normalize lipid metabolism. It is digested much easier than other fats of animal origin, it is completely absorbed by the body, which extracts the maximum amount of useful components from the product. In particular, lard contains vitamins, microelements and unsaturated fatty acids (oleic, linoleic, palmitic and arachidonic) necessary to maintain the overall tone of the body and slow down the aging process.

No less important is the fact that fat is rich in selenium, which increases a person's resistance to physical and emotional stress.

It is best to salt lard with garlic: in this combination, its beneficial properties are most pronounced.

Today we decided to talk about how to properly salt lard at home.

Like any fresh meat product, lard can be infected with pathogens of various diseases. If you salt the fat without using heat treatment(the so-called "dry" method), pathogenic organisms will retain the ability to multiply. To avoid health problems, it is necessary to purchase the product from reliable suppliers. It is important to understand that the lard that you choose in a regular store is likely to be safe, but may not be of the highest quality. Therefore, for raw materials it is better to go to the market or to the farm shop.

It is necessary to choose lard for salting very carefully. To avoid health problems, it is necessary to purchase the product only from reliable suppliers.

Regarding the ease of preparation of the product, there are two opposing opinions. Some say that salting lard is so easy that even a novice cook can handle it, while others say that this process is almost an art, not accessible to everyone. Oddly enough, both statements are true: lard contains so little water that it is almost impossible to oversalt it, but not everyone gets a finished product with high taste. The point, apparently, is that many people make mistakes at the time of acquiring raw materials.

To prepare a delicious product and protect yourself, you need to follow a few simple tips:

• carefully inspect the piece of fat you like. On his skin must be stigma sanitary service, indicating that the product has been tested for safety;
• good fat has White color, uniform, with a slightly pinkish tint. If the flesh is intensely pink, this indicates a violation of the rules for processing pork carcasses and possible saturation of fat with blood, which, when eaten, can be harmful to health. Yellow or grayish lard, as a rule, turns out to be stale;
• the skin should be even, clean, yellowish or brown (depending on the singeing method), without bristle residues. There is an opinion that the best fat has a soft skin. This is not true. If you intend to salt lard, the most suitable raw material should have a dense, even harsh skin. The flesh, on the contrary, should be so soft that it can be pierced without effort with a match;
• ask the seller what gender the animal was. Refuse to purchase fat cut from a wild boar carcass - after salting it will acquire an unpleasant odor;
• for salting it is better to choose homogeneous fat cut from the back or sides of the carcass. If you prefer pieces with veins of meat, they should be taken from the chest part, since the layers located on the belly of the animal, when salted, become hard;
• do not buy very thin layers. The most useful, tasty, tender and soft fat is located approximately 2.5-3 cm under the skin;
• feel free to ask the seller the documents, certifying the origin and freshness of the product, in order to eliminate the slightest doubt about its harmlessness.

If you prefer pieces of fat with streaks of meat, they should be taken from the chest part of the pig, since the layers located on the belly of the animal become hard when salted.

We start salting lard: recipes and rules

How to cut fat

The purchased fat must be washed, dried with a cloth or paper napkins and divided into parts convenient for further processing. If you are not in a hurry, pieces 5 cm wide and 18-20 cm long will be the best option. With dry salting, they reach readiness in 7-10 days. You can cut the fat into slices 1.5-2 cm wide, which will be salted in about three days, but there is a more convenient solution for the hostess: each bar can be cut along the entire depth of the pulp into thin pieces without damaging the skin. In this form, each plate is easy to process with salt and spices on all sides, but they will be packed "in one piece", which will allow you not to take up extra space in the refrigerator.

The purchased fat must be washed, dried with a cloth or paper napkins and divided into parts convenient for further processing.

spice preparation

Now you need to prepare the curing mixture. In this case, there is only one hard restriction: the salt you use must not be iodized. It is better to take coarse salt: it will be absorbed into the tissues gradually, which will provide the highest taste finished product. Spices are usually added to the mixture. Most often, it is bay leaf and pepper, but you can salt lard with other seasonings. For example, the pickling mixture may include the following sets of components:

• ground peppers (red, black and allspice) + bay leaf + fenugreek seeds + paprika + coriander;
• coriander + paprika + cumin + dried garlic;
• ground peppers + cumin + thyme + bay leaf;
• thyme + cumin + coriander + dried basil leaves;
• dried dill + suneli hops;
• dry adjika + coriander + chili pepper + basil + shamballa + dill seeds;
• chilli + dried ginger.

Do not use iodized salt for salting fat.

These are sample recipes. Each housewife varies the set of spices to her liking. It is important that the seasonings are ground to a homogeneous powder: this way the mixture will be better kept on the surface of the dry fat and absorbed into the pulp. To give the product a beautiful color, you can use ground turmeric. The use of onion peel for these purposes is not suitable for dry salting.

Each housewife changes and supplements the set of spices for salting bacon to her liking. It is only important that the seasonings are ground to a homogeneous powder.

Salting

Prepared fat is carefully rubbed with curing mixture. If you are using fresh garlic, it will have to be cut into thin slices and placed between the layers of fat, or stuffed into pieces using a stuffing needle or a thin, sharp knife. Then the fat needs to be packed. At this stage, you can do as you like: sprinkle the product with salt and spices in a deep bowl or jar, or simply wrap each piece in cling film or foil.

How much to wait?

The salting time depends on the size of the pieces of fat and the conditions in which they will be placed. For express options, it is recommended to take thin (no more than one and a half centimeters) slices and keep them for two days at room temperature and another day in the refrigerator. Bars of fat 5-6 cm thick are usually placed in the refrigerator immediately after rubbing with a curing mixture. Under such conditions, they reach readiness in about a week.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself useful product 1-2 servings daily with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

Salting fat at home

The recipe for how to salt lard deliciously begins with the choice of components:

• High-quality lard should be bought from a trusted manufacturer or on the market.
• fresh product it is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
• Gray color speaks of an old product, as well as extraneous odors.
• High-quality lard smells fresh, gives off a slight sweetness, has a soft thin skin.

For salting, it is better to take a thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or wild boar - not only is the fat tasteless and tough, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can keep it for up to a month, as they did in the old days.

dry way

After preparing the components, it remains to figure out how much to salt the fat. cold way or, as it is also called, dry, suggests that the product, rubbed with seasonings, salt and garlic, is wrapped in a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. Better choose for yourself step by step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional salting options are the use of brine, garlic, hot marinade, or dry seasonings. The recipes below will tell you how to cook a delicious dish.

in brine

• Preparation time: 1 week.
• Servings: 40 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. Utility meat product invaluable - warms and saturates the body in winter.

Ingredients:

• lard - 2 kg;
• water - 1 l;
• bay leaf - 4 pcs.;
• salt - a glass;
• garlic - head;
• black pepper - 5 peas.

Cooking method:

1. Prepare the brine: pour water into a saucepan, add salt, boil, cool.
2. Cut the bacon into small pieces, grate with chopped garlic.
3. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room.
4. Salt, keep in the refrigerator.
5. After a week, when the meat is salted, put in storage in the freezer for the winter.

Dry way with garlic

• Cooking time: 3 days.
• Servings: 40 persons.
• Calorie content of the dish: 810 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

• fat - 2 kg;
• a mixture of spices - a package;
• black pepper - 10 g;
• sugar - 10 g;
• garlic - head;
• salt - 2 cups.

Cooking method:

1. Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass.
2. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

with garlic

• Preparation time: 10 days.
• Servings: 40 persons.
• Calorie content of the dish: 816 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. For him, you should not feel sorry for garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot pickle, have a snack for an afternoon snack or before a late dinner. Beneficial features keep even after freezing.

Ingredients:

• fat - 2 kg;
• garlic - head;
• black peppercorns - 10 g;
• coarse salt- cup.

Cooking method:

1. Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
2. Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

For smoking

• Cooking time: 2 days.
• Servings: 40 persons.
• Calorie content of the dish: 817 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

• lard - 2 kg;
• spices - a package;
• garlic - head;
• salt - a glass.

Cooking method:

1. Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside.
2. Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil.
3. Cover, salt for 2 days.

at home

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 813 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

How to cook salted lard at home, will help to find out next recipe. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich smell and delicate taste.

Ingredients:

• lard - 1 kg;
• water - liter;
• salt - 130 g;
• garlic - 6 cloves;
• bay leaf - 5 pcs.;
• black pepper - 7 peas;
• allspice - 4 peas.

Cooking method:

1. Dissolve salt in water, boil, cool.
2. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside.
3. Laurel leaves break, sprinkle on top.
4. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine.
5. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

hot salting

• Preparation time: 2.5 days.
• Servings: 20 persons.
• Calorie content of the dish: 818 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is distinguished by a moderately smoked salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their skins, hearty thick soups, buckwheat porridge with meat. Chili gives spiciness to the appetizer, and salting is carried out. The recipe will teach you how to cook the perfect meat.

Ingredients:

• fresh fat - 1.25 kg;
• garlic - head;
• water - liter;
• salt - 100 g;
• onion peel- a handful of;
• bay leaf - 2 pcs.;
• black pepper - 7 peas;
• allspice - 7 peas;
• hot red pepper - 1 pod;
• a mixture of spices - a package.

Cooking method:

1. Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there.
2. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day.
3. Dry from the brine, rub each piece with spices mixed with crushed garlic, cover with cling film.
4. Salt overnight in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right, so that you get a tasty fragrant product, which is characterized by high calorie content and usefulness due to the content fatty acids. A serving size of 20-30 g daily will help maintain health, support and provide the body with the necessary vitamins. homemade recipe suggests that cooking is easy.

Ingredients:

• fresh fat - 1 kg;
• garlic - head;
• coarse salt - 100 g;
• spices - package.

Cooking method:

1. Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product.
2. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel.
3. Salt in the room for 2 days, and another 1 day in the cold.

In a jar of garlic

• Cooking time: 1.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because it will be used hot pickle. After a long exposure, the finished salted product can be immediately stored in the freezer, so that the frozen pieces can then be taken out and cut into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

• fat - 1.15 kg;
• coarse salt - a handful;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• allspice - 4 peas;
• hot pepper - 4 peas;
• red ground pepper - a pinch;
• cumin - a pinch.

Cooking method:

1. Cut the bacon into long pieces, stuff with garlic cloves.
2. Roll in a mixture of ground spices, put in jars.
3. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours.
4. Cool, wrap the pieces with parchment, put in the freezer for storage.

Fast way

• Cooking time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 811 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If there is no time for cooking, then it will help out quick salting lard at home. The prepared lightly salted product will not differ in saturation of taste, but it will still turn out to be appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

• fat - 1 kg;
• fine salt - 100 g;
• a mixture of peppers - 10 g;
• turmeric - 5 g;
• garlic - 2 cloves.

Cooking method:

1. Cut a piece into long strips, rub with a mixture of spices, put in a plastic bag.
2. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

Salo in adjika

• Cooking time: 2 days.
• Servings: 20 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the sharpest, but you can coat the lard and homemade With burning taste prepared by yourself. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;
• adjika - a glass;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method:

1. Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt.
2. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

Spices for salting fat

Experienced chefs recognize that spices for salting lard are very important, because they give ready meal unique taste and aroma. Here are some win-win options for seasoning mixes for pickling.