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How to pickle pork fat. How to pickle lard at home

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 people who made up the “labor force” in the Middle Ages, and even earlier, in the era of antiquity, it 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 did not have enough fat on the ship, it would be unlikely that he would have been able to get to the New World - the sailors would have quickly “been 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 contribute to the elimination of toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing arguments in favor of fat consumption 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, you can eat fat and more than 30 g per day.

You can buy lard today without any problems. However, do-it-yourself 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 great taste prepared snacks, delighting yourself and your family.

Choice of raw lard

A big contribution to successful homemade lard is the right choice of raw lard when buying. 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 with a sharp knife (good fat will resist slightly, but it is easy to pierce, 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 better not to buy.

Note that lard with streaks of meat is better to smoke or boil, when salting in the usual way such fat 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 inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, 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 the fat with a lot of 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 fat, grate with garlic, passed through a press and mixed with black pepper, wrap cling film, put in the freezer, you can eat fat 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 lard 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.

Highly tasty fat it turns out - spicy and spicy, perfect for second courses, as well as 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 for quite a long time.

Ingredients:

1.5 kg. lard;
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 fat should be sprinkled on all sides with coarse salt and wrapped 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 into fresh fat 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, fat cells in it still do not need support from connective tissue reinforcement - there are no veins in it, fibers that sometimes interfere with biting off 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 lard from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the lard in hot oven 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the finished fat 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-salt solution

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 glass jar and close the 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 the last 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. We cut the fat into small pieces 4 cm long. Pour cold boiled water into the pan and put salt at the rate of 100 gr. per litre. We add spices. Fold the fat in 3 liter jar or enamel pan pour in 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 fat do not 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 heads
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 small thickness, stone 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

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 a 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 liberally on all sides with salt (it is better to use a stone coarse 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, lard is great for sandwiches and will become a real delicacy, both on an ordinary dinner table and at a 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.

Salo is a delicious thing. It is served at the table along with black bread, using both hearty snack. Also, lard can be added to salads and soups, supplement them meat dishes and side dishes.

Many salt lard at home on their own, and it turns out very tasty.

Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.
The most elementary way of salting fat

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.

Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!

Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt will be required.

We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the bacon with garlic, rub it with a mixture of seasonings, roll it in salt and lay it tightly in layers in enamelware, generously sprinkling each layer with salt (remember that salt does not spoil the fat!). Now let's put it in a cool place - and after 5 days the fat will be ready.

Wet salting of lard with onion peel: 6 recipes

Salted lard in brine with onion skins is a very old way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat.

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then we reduce the heat, put the lard cut into pieces 10 × 15 cm in size into the brine, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Here are a few more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Method number 2

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer.

Method number 3

Buy fresh fat. Make cuts to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Method number 4 (spicy lard)

This recipe is for those who are not averse to indulging in spicy.

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Method number 5 (spicy lard)

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.

Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.

In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.

Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in a jar, otherwise the fat will simply “suffocate”.

Salo with garlic: 4 recipes

Method number 1

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.

Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in a solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Method number 3

Fresh fat is cut into pieces of 250-350 g each and put in layers in an enameled pan, sprinkled with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece thrown there floats up). raw potatoes). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Method number 4 (with garlic and spices)

This method of salting lends itself to any fat - both soft and hard.

Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.

Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.

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 the lard is tastier 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 largely 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 fresh product medium thickness and with meat layers - this 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. Cold wet and dry salting will require at least 4-5 days of waiting, taking into account the thickness of the fat: the thinner, the faster the final salting of the fat will pass.

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

This is an ancient method, 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 the brine is richer, and the salting process is quick 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 bacon 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 homemade 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.
In different places of a piece of lard with a sharp-nosed knife, make a recess where you 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 ground black 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 off 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

We are talking about a hot method of salting fresh lard in a rich decoction of onion peel, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy on 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 ground red, 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 lard in onion peel, we advise you to add a couple of tablespoons liquid smoke, which will enhance the already appetizing smell of the product.

5. Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and affordable way of 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 fat 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.

According to a 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 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. Lateral layers of fat and from the back are the 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 in cold water for 10-12 hours, while adding a couple of teaspoons 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.

We salt the lard on our own at home in various ways and recipes. And since it is correct to pickle fats at home, you do not need specific and expensive ingredients. The main component is, of course, lard, as well as salt and spices. Naturally, salt and spices are available in every kitchen, but lard must be chosen correctly. How to pickle lard at home? See below for many recipes for salting lard.

Salo needs to be salted fresh, preferably steamed. Meat products are considered to be paired within 4 hours after slaughter. It is recommended to take lard with layers, but this depends mainly on the wishes of the hostess and household members. The thickness of the shmat should be approximately 3 cm. And also the consistency should be homogeneous, that is, not hardened, and not particularly loose.

Recipes

A simple recipe for how to properly pickle lard at home.

You will need: garlic, salt and a plastic bag.

Cut the salo into pieces that can fit in a bag and on a plate. Place the shmat on a cutting board, skin side down. Make a few small cuts. The cuts should be so deep that 0.5-1 cm is left to the skin. Cut a few cloves of garlic lengthwise into halves. Put the garlic in the cuts and sprinkle the whole shmat with plenty of salt. Now put the pieces in the bag. This should be done with the skin down, stacking one on top of the other. Sprinkle each layer with additional salt. Now wrap the bag and let it soak. Salting lasts about three days at room temperature. First 50 hours in the position as described, and then the package should be turned over.

Further, in order to salt the fat correctly, it should be placed in the refrigerator, creating a temperature of about 10º C in it. Leave for another three days - until fully cooked. Now extract the package and make sure the product is ready. The main sign of salting fat is the darkening of the veins. That is, previously pink veins acquire a grayish color. If this does not happen, you need to add salt and leave for a while. Before eating, clean the fat from excess salt and cut into small pieces. Here you have a delicious salty bacon cooked at home and no worse than the store one !!

How to salt lard for smoking

Highly good recipe how to salt lard for smoking, and prepare it before smoking.

Would need:

salt,
Bay leaf,
garlic,
cloves Pepper,
water,
salo.

Some gourmets prefer salted bacon, smoked. But for proper smoking, lard must first be salted. How to do this, consider below.

First you need to cook a brine for fat. To do this, pour water into a saucepan and bring to a boil. Then add 150 grams of salt, three bay leaves, two cloves, garlic and pepper to taste. Boil for 15 minutes on low heat, covered. Cool the prepared saline brine to room temperature.
Put the lard in a saucepan, pour over the brine and close the lid. Cover the pan with a thick cloth and place in a dark and cool place. The lard in the pan should be turned over every day so that it is better saturated with brine. This process will last for 18 days. After that, the fat must be removed and washed with running water.

Now you need to get rid of the excess brine soaked in shmatki. To do this, you can put pieces under the load. And you can wrap and tighten tightly with a strong, natural thread. In this position, leave the fat for 1.5-2 days, after which you can start smoking. Having smoked the fat to the state you need, you can grate it with ground pepper. This will give it a spicy taste. Warm shmats should be rubbed, but consumed slightly frozen.

Salo with garlic

Many people love lard and an hour, but few people know how to pickle lard with garlic. This will be our next simple recipe with you.
Would need:

garlic paste,
Bay leaf,
pepper,
salo,
pot,
salt.

Pass the garlic through a garlic press. Add pepper, ground and peas and salt to the resulting gruel.

Cut the salo into pieces the size of which is suitable for the container. Place skin side down on a cutting board. On the pieces, make small cuts a little not reaching the skin. Coat each piece with the garlic mixture and place skin side down in a container. On top of each piece, you can put one bay leaf. Now pick up the lid that will be included in the container with lard. Put the lid on and place a weight on it. Leave for a day at room temperature, and then put in a cool place. After two days, the delicious salty bacon with garlic is ready to eat.

Salo in Ukrainian

Recipe for delicious lard in Ukrainian.

You will need:

container,
salo,
salt,
spices.

Ukraine is the so-called "homeland" of salted lard. In Ukraine, as well as in Russia, there are several ways to salt delicious lard. I will tell you the most popular.
Cut the lard into pieces about 20-25 cm in size and stuff with chopped garlic in the previously made cuts. Then red and black pepper are mixed with salt and chopped bay leaves. The resulting mixture is rubbed with each piece of fat. Then take the container, you can use the parcel box lined with parchment. Put the pieces in a container and close the lid tightly. For two days, the fat should stand on the floor, and then moved to the freezer. Such fat is usually eaten frozen. We can also tell you, delicious and fast!

Salo in onion peel

Few people know, but lard in onion skins is a very tasty and gourmet dish that everyone should try.

You will need:

pot,
onion peel,
salt,
salo,
spices.

We learn the recipe for salting lard in onion peel. AT tall saucepan add onion skins and salt. We fill cold water and bring to a boil. When the water boils, add the bay leaf and peppercorns. After boiling the spices for a minute, we send chopped bacon to the pan. Shmats should be buried in brine. Cook over low heat for 10-15 minutes. Now we leave the brew for a day so that the fat is saturated with brine. After a day, we remove the fat from the brine and spread it on a dry surface so that all the liquid is glassed. While the water is running, cook the garlic. That is, we grind it with a knife or garlic press and insist in a warm place for a minute. Then we rub the fat with garlic and send it to freeze.

Salo in the bank

A very old and everyone loves the recipe for lard in a jar at home, salting is very simple and it turns out deliciously delicious.

You will need:

chilled jar,
boiled water,
garlic, pepper, bay leaf,
salt.

In order to pickle lard in a jar, you need three-liter jar put in the refrigerator for a day. Cut the fat into pieces that can pass through the neck of the jar. Now prepare the brine. Pour water into a saucepan, boil and cool it to room temperature. Add garlic mass, pepper and salt to the cooled water. Put the fat in a jar not very tightly and fill it with brine. Now send the jar to a cool place for 3-4 days. Before use, it is necessary to remove the pieces and leave for 15 minutes in order to get rid of excess liquid. That's all the delicious salted lard in a jar is ready!

Salo in brine

Well, the recipe for lard in brine is not for everyone, although its taste is not ordinary, but it is still quite tasty. Worth a try!

Would need:

bucket,
spices (garlic, peppercorns),
salo,
water,
salt.

To begin with, we prepare a brine for lard, here is his recipe. Pour water into a saucepan and add salt. Bring to 100 degrees and boil for 10-15 minutes. Then cool, and while it cools, prepare the dressing. Garlic is peeled and mixed with pepper. Then it is added to the cooled brine and allowed to brew for an hour.

At this time, you need to prepare a container, you can use an enameled bucket or a glass jar. Pieces of chopped bacon are placed in a bucket and poured with cold brine. Shmats must be buried in liquid. Cover the bucket with a thick cloth or gauze folded in several layers. Wrap the fabric around the top with a thread so that it does not move out and does not get wet. Now send the bucket to the bottom shelf of the refrigerator and wait 2 weeks. After the salting period has expired, you can try by first draining the brine that you prepared for the fat.

Salting secrets

Little secrets of salting fat

When salting lard at home, little tricks can be used and that will simplify the process or give a unique taste. I will tell you about them now.

Black peppercorns will give more flavor if ground just before use.
Also, various spices will give the fat more rich taste, if you first knead them. You can simply rub it in your hands or hold it between two spoons.
Fat absorbs as much salt as it needs and not a gram more. Therefore, do not spare salt, you won’t be able to oversalt, but undersalting is easy.
Salting by any of the above methods is recommended in cold conditions. That is, at a temperature of + 10º - + 18º C, it can be lower.
Immediately after salting, check the fat for salt. This is necessary so that it does not have time to deteriorate in case of undersalting.
Prepare the brine, should be immediately before salting. The fact is that water after boiling acquires special properties: it becomes softer, loses harmful microbes, and so on. If you leave boiled water for a long time under normal conditions, beneficial features will be lost.
For smoking lard, it is recommended to use alder or apple wood. So you can give the fat a unique taste. It is also important to smoke on moderate heat without overheating.

Video how to pickle lard

Cooking delicious lard - recipes for cooking at home.

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 people who made up the “labor force” in the Middle Ages, and even earlier, in the era of antiquity, it 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 lard is its role in the discovery of America by Columbus. Historians believe that if Columbus did not have enough fat on the ship, it would be unlikely that he would have been able to get to the New World - the sailors would have quickly “been 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 an extremely useful product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard contribute to the elimination of toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, listing arguments in favor of fat consumption 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, you can eat fat 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 big contribution to successful homemade lard is the right choice of raw lard when buying. 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);
The lard should be uniform, elastic, dense, the best way to check is to pierce with a sharp knife (good lard will resist slightly, but is easily pierced, 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 it is better to smoke or boil lard with streaks of meat; 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.

Another option for salting lard with garlic:

Put the layers in a container, pouring abundantly with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, the second - up, etc. First, such fat is kept for a day at room temperature, then it is 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 the fat with a lot of 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.

Recipe for "Onion Salo" - salted lard in onion skins 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.

There are also very modern methods of salting 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.

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 for quite 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. Cut into 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 quick bacon pate, which is perfect for a sandwich, especially with a green onion and a 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

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.

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 fat should be sprinkled on all sides with coarse salt and wrapped 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

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.

Very quick salting - cut fresh lard 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 of delicious food will like, and can also be an excellent component of a 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. I took fat 3 cm thick. I always take exactly thin fat, fat cells in it still do not need support from connective tissue reinforcement - there are no veins in it, fibers that sometimes interfere with biting off 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 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 strength of the brine with a 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 lard from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the lard 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 fat 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-salt solution

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.

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.

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:

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 in the bank

Ingredients:

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

Cooking method:

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. We cut the fat into small pieces 4 cm long. Pour cold boiled water into the pan 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 cook brine.

How to cook Fragrant Salo

Ingredients for 10 servings:

Cooking method:

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 heads
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

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 peel 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 a 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. There are various ways to cook lard in Ukrainian, but 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.

Salted in this way, lard is great for sandwiches and will become a real delicacy, both on an ordinary dinner table and at a 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.

How to pickle pork fat. How to pickle lard at home

General rules for salting lard at home

1. Homemade recipe for salting lard dry

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

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

4. The original recipe for salting lard in onion skins

5. Homemade recipe for salting lard in hot brine

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

Recipes

How to salt lard for smoking

Salo with garlic

Salo in Ukrainian

Salo in onion peel

Salo in the bank

Salo in brine

Salting secrets

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