home / cereals/ How to pickle lard with dry salting. A recipe with step-by-step photos of how to salt lard with garlic in a dry way at home

How to salt lard with dry salting. A recipe with step-by-step photos of how to salt lard with garlic in a dry way at home

Dry salted lard is a fairly quick and hassle-free dish to prepare. It does not require advanced culinary skills or a lot of time. Therefore, even a beginner will get such lard in salt. Taste ready meal very rich and the aroma is incomparable. The recipe for salting lard will definitely appeal to those who are not indifferent to appetizers with the addition of garlic and spices.

Ingredients:

pork fat - 400-500 grams;
table salt - 100-150 grams;
ground black pepper - to taste;
garlic - 3-5 cloves.

How to salt lard in salt in a dry way:

1. Before starting work with fresh fat, it is necessary to prepare all the necessary ingredients for salting. First you need to clean the dry husk fresh garlic, cut it into thin petals. If you like lard spicier, do not skimp on this component, feel free to take 5 large slices.

2. In a small bowl, mix salt and black pepper. Do not be afraid that there will be too much salt, because the fat will only absorb required amount. You can experiment with the amount of pepper, but for the first trial time, a couple of teaspoons will suffice.

3. Piece fresh fat Place on a cutting board, skin side down. Make deep cuts along and across the surface. The more of them, the faster the fat will salt.

4. Grate a piece of lard with a mixture of table salt and black ground pepper. It should also be processed in cuts. There should be a lot of dry mix on the surface.

5. Garlic cloves must be arbitrarily spread out on a piece of fat so that they are both in the sinuses and on the entire surface.

6. Optionally, you can sprinkle a piece of lard with red pepper or paprika. They will add some flavor and improve appearance dishes.

7. Lay out a large piece of cooking foil on a work surface. Transfer the sprinkled lard from the cutting board onto it.

8. Carefully wrap so that the foil completely covers the fat.

9. In this form, the fat should lie in the refrigerator for 8-10 hours. During this time, it is almost completely salted out. Now you need to put it in the freezer and get it if necessary.
Salted bacon is obtained with a light garlic flavor. Prepares quickly enough and does not require special efforts. Lovers of fat who don't want to wait long will definitely like it!

Salo as a food product is popular not only in Russia, but also in Europe and even America. Each country has its own unique recipes its preparation - from melted to boiled and fried. Here, in Russia, salted lard is in special demand. It is with this cooking option that this product, when consumed in reasonable quantities, not only does not harm the body, but also helps it to function fully. Fragrant salted lard goes well with boiled potatoes, borscht and stewed vegetables. Recipes for salting lard amaze the imagination with their variety and imagination of culinary specialists. One of delicious species of this nutritious product - lard, salted in a jar.

Salo in a jar: dry salting
This method of salting is extremely simple both in quantity necessary ingredients, as well as in the preparation technology itself.

Sterilize three-liter jar, prepare the plastic cover.
Cut the lard into medium-sized pieces (about 7 by 10 cm).
Salt without iodine content (it will take about 300 grams), mix with black pepper. For salting, it is better to use freshly ground peas, since they are much more aromatic than what is already sold in powder form.
Add 2-3 finely chopped bay leaves to the mixture, and if you want the fat to taste spicy, don't forget the red pepper.
Carefully and generously rub the pieces of lard with the resulting fragrant mixture.
Sprinkle a layer of salt and spice mixture on the bottom of the jar.
Lay the layers as close to each other as possible in layers, additionally spilling each level and filling empty spaces with salt or smaller pieces.
When the carefully compacted lard reaches the top of the jar, pour in the top layer of salt and close the jar tightly with a lid. If you are planning long-term storage product, it is better to roll up the container, in order to avoid the interaction of fat with oxygen, which can lead to yellowing of the product and loss of taste values.
Store jars under plastic lids in the refrigerator, and rolled up jars in a cool, dark place (for example, in a cellar).

Cooking salo in brine
This method is remarkable in that the fat acquires not only an appetizing smell and a delicate taste, but also a pleasant softness. Salted lard in this way can be stored for a long time by placing it in the freezer in a plastic bag. At the same time, it is easily cut almost immediately after being removed from the chamber and fills the kitchen with a unique aroma!

Sterilize a three-liter jar, prepare a lid.
Boil the water for the brine in advance so that it is slightly warm by the time of use.
Finely chop 3-4 heads of garlic, grind 15-20 black peppercorns in a coffee grinder.
Mix spices with water and add non-iodized salt at the rate of 5 tbsp per 1 liter of water.
Cut the lard into small elongated layers (maximum 10 cm in length).
Lay out the pieces in layers, close to each other, until you fill the entire jar.
Carefully pour the brine up to the top of the jar; make sure that they fill all the gaps between the pieces of fat.
Cover the container with a lid and refrigerate for 3-4 days. The product is ready to use! If you have prepared too much salted bacon, after the specified period, remove the pieces from the jar, blot them with a napkin and place them in a bag in the freezer.

Salo hot salted in a jar
The recipe for cooking in this way is a little more complicated than the previous ones, but thanks to this method you will get a product with the most tender and exquisite taste, since the fat is languishing "in own juice while absorbing all the aromas of spices!

Cut not too thick fat with layers into small layers.
Stuff the plates with lengthwise chopped garlic cloves, making small cuts in the pieces.
Prepare a mixture of coarse salt, ground black pepper, crushed allspice, pieces of bay leaf; red pepper and cumin - at your discretion.
Dredge the lard generously in the salt and spice mixture.
Place the plates tightly in a sterilized jar, as close as possible to each other, to the very top.
Place the lidded jar of lard in a large saucepan and fill the bowl with water up to the shoulders of the jar.
Keep the fat in a water bath for 1 hour, then remove the pieces from the jar and let them cool.
Wrap the fat in parchment, each piece separately, and store in the freezer. To taste, such lard resembles boiled-smoked, and when frozen, it is easily cut into slices.

As you can see, there is nothing easier to prepare and more pleasant to use than the most fragrant salted lard! Good luck with your salting - and bon appetit!

Dry salting of fat at home has become very common today. This process is very simple and does not take much time. It can be served with various hot and cold dishes, and it can also be used to make the perfect snack. Salo prepared in this way is very tasty and never turns out to be salty. It absorbs the amount of salt that is needed.

How to choose the right fat

For dry salting of lard at home, it is necessary choose right product. There are certain rules for this. The main ones are:

The amount of meat should be minimal. Usually meat layers are necessary for making boiled pork at home, which should be baked in the oven.
Ideal for these purposes are thick and large pieces. They are soft, so the finished salty product will also be soft, and eating it will be just a pleasure.
If for some reason you do not want to buy a thick piece, then you can take a product of medium thickness. Remember one simple rule, a thin layer of fat is usually hard, so you should not choose it for salting at home.
No less attention should be paid to the smell of a fresh product. No need to be shy to smell the product in point of sale. If fresh fat smells of burnt straw, then it was produced at home. Therefore, you can, without a doubt, buy it. It will definitely be delicious.
Color also has a special meaning. It should be whitish, light, sometimes with a pink tint. Fresh fat always has a uniform color. Old fat has a yellow tint.

Preparing the product for use

If it is needed, unfreeze lard, and then rinse it and dry it. Cut into small pieces.

While the product dries, it is necessary to prepare a mixture of spices. Almost every recipe contains garlic, salt and spices. If you want to exclude any spice, then you can do it absolutely calmly. The taste of garlic will not be strongly felt, but the pleasant aroma will remain for a long time.

Salt Recipes

There are several simple recipes salted fat dry way with and without garlic. You can also use dry salted lard with garlic and pepper.

Recipe #1

Salted lard - dry recipe includes the following products:

Pieces of prepared lard.
Garlic.
A mixture of spices for salting lard.
Salt.

To pickle lard with garlic, you should do the following manipulations:

Mince the garlic with a fine grater or garlic press. After that, add the spice mixture and salt to it, and then mix well.
Each piece is rubbed well with this mixture.
At the bottom of the jar, it is worth pouring salt and without large gaps lay out piece by piece.
From above, the workpiece is again sprinkled with salt.
The jar should be covered with a lid.
In time, such a dry salting will take at least 5 days. But maximum delicious product will be in about 14 days.
Don't worry about adding too much salt. Salo will take as much of this ingredient as he needs. Excess salt before freezing or eating can be cleaned off with a knife.

Lard can be frozen in parchment. It turns out very fragrant and tasty.

Method number 2

Such a product is very fragrant and unusually tasty. Greens give a special flavor. For cooking you will need the following products:

Prepared fresh fat.
Finely chopped greens with salt.
Salt.
Garlic.
Spices as desired.

The preparation method is as follows:

We clean the garlic from the husk and cut into thin slices.
Make slits in the pieces of lard and fill them with garlic cloves.
Mix herbs, spices and salt. Since the greens are wet, the mixture will not be homogeneous.
Grate each piece of the product well with the prepared seasoning.
After that, fill the bottom of the jar with salt and put the product tightly in it.
Between the pieces of the main product, you can make pillows of garlic plates.
After filling the container, sprinkle the workpiece with salt, cover tightly with a lid.
Shake the container to distribute the salt evenly.

Such a product is salted for at least 7 days, after which it can be transferred to the freezer.

Method #3

This version contains black pepper. Products for such salting necessary minimum:

Peas of black pepper.
Garlic cloves.
Salo.
Salt is large.

The harvesting method consists of the following stages:

Cut the lard into sticks, the size of which is approximately 5 by 5.
Peel the garlic cloves and pass through a press or fine grater.
Black peppercorns also need to be crushed.
Mix garlic, pepper and salt together.
Grate the pieces of the main component well with the resulting spicy composition.
In glass, ceramic or enamel pan pour a layer of salt on the bottom, and place the main component on top of it. Put the remaining amount of seasoning on it and sprinkle well with salt.
Cover well and refrigerate for 10 days.

Before serving this delicacy, remove excess salt and spices from the surface of the product.

Option number 4

This recipe uses a lot of spices. That is why the lard is so soft, fragrant and tasty. For cooking you will need the following components:

Raw fat - 700 grams.
Black and red ground pepper - 1 tablespoon and ½ teaspoon, respectively.
Ground paprika - 1 teaspoon.
Laurel leaves - 2 pieces.
Rosemary - ½ teaspoon.
Cumin - 1 teaspoon.
Salt rock - 4 tablespoons.
Garlic cloves - 6 pieces.

The preparation method consists of the following steps:

To begin with, it is worth preparing a salting dry mixture. In a small bowl, mix all the spices indicated in the recipe, except for the bay leaf and garlic, and mix everything thoroughly.
After that, it is worth cutting the fat into long pieces, the thickness of which is approximately 6 centimeters. That way they will dry out better.
Before cutting the fat, in no case should it be washed. If there are dirt, then you need to remove them with a knife.
Dishes for salting can be anything that does not oxidize. At the bottom of this dish, pour a large number of pickling mixture, and randomly distribute chopped bay leaf on top.
Pieces of lard are breaded in this mixture alternately and plentifully. In order for the lard to marinate better, it is necessary to lay it in such a way that the fat is in contact with the fat, and the skin is in contact with the skin.
Cut the garlic cloves into thin slices and place them between the product.
Sprinkle the rest of the spices and bay leaf on top of the workpiece.
Pack the container with the workpiece in a plastic bag so that the workpiece can breathe.
Place the product for 4 days in the refrigerator.

Blank No. 5

This salting method uses Bay leaf and garlic. Salo is very tasty and soft. For cooking you will need the following products:

Salo fresh - 800 grams.
Garlic cloves - 4 pieces.
Salt rock - 5 tablespoons.
Bay leaf - 3 pieces.
Allspice peas - 7 pieces.

To prepare such a product, you need to perform the following manipulations:

Wash the fat and wipe it with napkins. Cut it into pieces so that they can easily fit into a container for salting.
Sprinkle salt on all sides and mix well with your hands.
After that, put it in a dry, clean jar.
Peel the garlic cloves and cut into thin slices.
Each layer of fat must be shifted with garlic cloves.
Put spices in a jar: bay leaves and peppercorns.
Thus, it is necessary to fill the entire jar, alternating the main component with spices.
After that, the jar is tightly closed with a lid and infused on the table with room temperature in 24 hours.
Choose a place where the sun's rays do not fall.
After 24 hours, move the workpiece to the refrigerator for 48 hours. After that, the fat can be eaten.

Recipe number 6

To make the cooking process take a minimum amount of time, you can use not a container, but parchment paper. For this salting, you need the following ingredients:

Salo fresh - 1 kilogram.
Coarse grinding salt - 300 grams.
Pure water - 50 milliliters.

The preparation steps are as follows:

Prepare everything necessary products. To do this, cut the main component into pieces, the size of which will be 25 by 25 centimeters.
After that, the breading mixture is prepared. Mix liquid and salt in a separate container. The result will be a thick slurry.
Each piece of bacon is rubbed with the finished composition. The mixture must be evenly distributed over the surface.
parchment paper sprinkled with a layer of salt. The thickness of the layer must be at least 2 centimeters. Pieces of prepared bacon are laid out on parchment with salt. The skin should be at the bottom.
Salt is sprinkled on each row of bacon. Only in this way you can get a truly tasty and properly salted product.
Pieces of neatly laid lard should be covered and wrapped several times with wrapping paper or parchment.

Such a product is stored in a cool dark place. For these purposes, the bottom shelf of the refrigerator is perfect. The appetizer will be fully cooked in approximately 14-21 days.

Salting No. 7

In execution, this method is very simple. Such a preparation is stored for a long time. For such an ambassador, you will need the following components:

Fresh lard - 1.2 kilograms.
Salt kitchen - 2 tablespoons.
Pepper red and black ground.
Garlic cloves - 3 pieces.
Seasoning Armenian. It contains such herbs: black pepper, cinnamon, dill seeds, oregano, coriander, marjoram, turmeric, paprika.

If you do not have such a seasoning, then you can mix a pinch of each component that is in its composition. If any spice is not to your taste, you can simply exclude it.

Preparation includes the following steps:

From all sides with a knife you need to scrape the fat to remove all contamination.
Along the bar, make cuts to the skin at a distance of 8 centimeters from each other.
Mix all spices in one bowl until smooth.
Peel the garlic and cut into thin slices.
All sides, including cuts, should be dipped in spices.
Put the garlic slices in the slots.
After that, firmly press the pieces to each other and wrap the workpiece in parchment.
The workpiece should be left at room temperature for 2 hours, and then transferred to the refrigerator.

All the methods of preparation described do not take much time, but finished product it turns out very tasty and fragrant. Each spice contributes to the preparation.

Lard is called animal fat, which is under the skin. The benefits of this product have long been known. In order for the human body to function normally, it needs fat. In addition, lard is good for bones, joints and skin. Since lard has a high calorie content, it should be eaten in moderation. To enjoy this delicious and simple food, we usually go to the market or the store. But there you will not find such a variety of salting that you will like. Having learned how to salt lard, this delicacy will live forever in your refrigerator.

Salo can be eaten raw, but to be sure that it is safe enough and not to infect the body, it is necessary to salt it well. The salting time depends on several factors: the thickness of the piece, the presence of layers of meat. If the fat is layered, the salting time increases.

When starting salting, keep in mind that small, thin pieces are salted much faster!

dry way

In a dry way, lard is salted from two to five days. The ideal time to get low-salt lard is three days. Pieces that have layers of meat are salted for five days.

in brine

The cooking time of lard in brine depends on the method of preparation. Hot lard can be eaten in brine after a few days. In cold brine, they are kept from one to two weeks.

Salo in jars the most delicious recipe

Recipes for such delicious delicacy, like fat, set. Explore and choose recipes that you like. To make the fat fragrant and tasty, its choice must be approached with special attention.

The color of the fat should be pinkish, if the fat has a gray tint, it is not fresh;
You can not take the meat of boars - not castrated boars, it is tough and not tasty, besides it smells like urine;
Fat from the belly is only suitable for rolls, it is very fatty;
Frozen bacon is not suitable for salting, it will turn out tough and not tasty.

A recipe you might like.

We proceed to salting: if the meat is with red layers, soak in cold water for the night. During this time, blood will leave the fat. In the morning we take out the fat, wipe it with a clean towel and leave to dry. While the fat is drying, prepare the jars. Depending on the amount of your fat, we take a liter, two-liter or three-liter. I wash the jars with a solution of soda. We cut the fat into such pieces that it can be put into a jar. We put the lard in layers, shifting the layers with slices of garlic. Garlic pre-cut lengthwise into two parts. It is impossible to compact tightly, it is necessary that the brine envelop each piece.

I'm preparing the brine.

For brine, boil water, pour salt into it and set to cool to a temperature of 40 degrees. Pour spices into a jar of bacon and pour brine.

Cover with a lid and leave at room temperature until the brine has completely cooled. Next, put in a cold place or refrigerator. Salo should be salted in four days. We take out the fat from the brine, dry it and rub it with a mixture of seasonings.

Wrap each piece in waxed paper and store in a cool place.

Delicious lard in brine in a jar recipe

When choosing fat for salting, pay attention to the stigma. Its presence means that the fat has passed a sanitary check and you can safely buy it. For salting, choose pieces with small streaks of meat or without them at all. If there is a lot of meat in a piece, it is most likely bacon.

There are different opinions about whether to wash the fat before salting or not. Some believe that if the fat is washed, it will not salt well. If you are of the same opinion, scrape it with a knife on all sides, removing the top layer.

Put a piece of fat in cold water for a day and it will acquire a delicate taste after salting.

If you want to prepare fat for the winter, you need to sterilize it. To do this, first the jars are washed with baking soda, then they are placed in a pot of water. For sterilization, a large saucepan is suitable, in which the jars will be completely covered with water. We put the jars in a saucepan on the fire. Sterilization time - 40 minutes.

Recipe for delicious boiled lard

Salo cooked in ancient times was considered the food of not rich people. Today it is a delicacy that can be found in an expensive restaurant. Salo cooked can be cooked at home. If you prepare the lard correctly, following the recipe, you will surprise your friends and beloved family. In this way, even very thin pieces can be cooked. Salo for this recipe is taken with a layer of meat. If there is no meat layer in the pieces, chicken breast is used.

We take plates of fat so that it is convenient to roll them into a roll. Rub with salt and spices. On each piece lay out the carrots, cut into circles, chicken breast, garlic. We roll the pieces into a roll and tie with threads. We heat water in a saucepan. When the water boils, lower the rolls there. The cooking process is 1-1.5 hours.

When the fat is cooked, take it out of the water and let it cool. You can rub with your favorite spices. Next, keep in a cold place for four hours. Then cut into thin pieces and eat.

Recipe for salting lard quickly and tasty

One of the salting methods is the express method.

Cut the fat into thin pieces.

Rub each piece with salt and a mixture of peppers and turmeric. Next, the pieces, folded all together, are sent to a plastic bag and left at room temperature for 4 hours. After the time has passed, scrape off the salt a little, put it on a plate, season with finely chopped garlic. We put in the refrigerator. After 30 minutes, the fat can be eaten.

Delicious Garlic Salad Recipe

We cut the fat into sticks.

We cut each bar across.

Rub each piece with salt.

Sprinkle with pepper - black or red.

We cut the garlic in half.

Put the garlic in the slit in the fat.

We put it in a container and put it in the refrigerator.

Salo is ready in four days. In order to keep the fat for the winter, after four days, we wash the salt, wrap it in cotton cloth and in a bag. We place in the freezer.

Recipe for delicious lard in hot brine

For this recipe, lard is more suitable, in which there are small layers of meat. You can take the brisket.

Let's start cooking:

Wash the salo, dry it on a towel. We cut into pieces.

We prepare the brine - add boiling garlic, pepper, bay leaf, cloves to the water, leave to boil for a couple of minutes, then remove from heat. Pour the pieces of lard with the prepared hot brine.

Cover with a lid and let cool.

After the brine has cooled, put the pan in the refrigerator for four days. After four days, our fat will be salted, we take it out of the brine and dry it on a towel. After drying, rub with a mixture of peppers, salt and garlic.

Wrap in cling film and refrigerate overnight.

We take out the finished fat in a day from the refrigerator, cut and treat ourselves.

Salo in brine the most delicious recipe

Brine is a solution of water with salt, very strong, containing a large amount of salt. Prepare it like this: Water - in the amount of five glasses, salt - one glass. Dissolve salt in water and bring to a boil. Then let cool to room temperature.

We prepare lard in one of the ways - by washing or scraping with a knife. (The advantages and disadvantages of these processes are described above). Rub each piece with garlic.

We lay out the fat in jars without tamping. Between the pieces we lay out a bay leaf and black pepper. Fill with brine - brine. Then cover with a piece of cotton cloth and leave at room temperature for 6 days.

Six days have passed, it's time to get the fat, cut and treat yourself.

How to dry salt lard

To salt the fat in this way, you need to mix all the ingredients with which it will be spread.

5-6 cm - the maximum thickness of fat.

Dishes for salting should be non-oxidizing - enameled or glass.

Salting soft lard, how to get soft lard

In order to get soft lard, you must initially approach the choice of the right piece with all seriousness. If you do not have piglets on your farm, go to the market and choose.

Choose pieces that are cut from the back.
Check for a brand on the skin - this is evidence of a sanitary check.
The skin should be free of stubble.
Pale pink color - evidence of fresh fat.
Pierce the fat with a toothpick, if it went in easily, the fat will be soft.

Starting the salting process, first soak the lard overnight in water.

We make cuts along and across the skin with squares.

To achieve softness of fat, you can cook it until cooked. To do this, put pieces of lard, peppercorns, bay leaf and those spices that you like in the boiling brine. Cook over medium heat until the fat is soft. Then we take it out of the water, let it cool, rub with pepper. We put the pieces in a plastic bag and put them in the freezer. If you want to eat fat, take it out of the freezer and cut into thin slices.

If, nevertheless, your fat turned out to be tough, you can crank it through a meat grinder with garlic. There is fat prepared in this way, you can spread it on bread. Adding herbs will spice up and decorate the pate.

Salt lard in onion peel

To make the lard a beautiful golden hue and taste like smoked, we salt the lard in onion husks.

Boil the brine - dissolve the salt in water. The salt should completely dissolve during the heating process. We pre-dry the onion peel and lower it into the brine. Cook onion skins for five minutes.

Then put the prepared pieces of bacon. Recall that the fat is cut into pieces, the size of which is approximately 5 by 10 cm. In the pieces themselves, you can also make cuts so that the fat is better salted. Cooking time is ten minutes. Then remove from the stove and leave in brine for 15 minutes. Then we take out our pieces and let them dry. While the fat dries, chop the peppercorns, garlic and allspice. Roll the lard in this mixture and wrap in foil. Then we send it to the freezer and store it there. When the fat freezes, it can be eaten.

How to salt lard for smoking

Let's think about in which pan we will marinate. This is best done in glass or enamelware. We prepare the fat - wash it with all care, then cut it into pieces. The pieces should be long enough to fit in the pan. There are several ways to prepare lard for smoking by salting, which are described above. If you chose the dry method, after the salting process, we remove the fat in the refrigerator for three days. Then take it out of the refrigerator, remove excess salt and hang to dry. Drying time - from half a day to a day.

You can use the salting method in the package. This recipe is quite simple, it is suitable for beginner cooks. We cut the lard into pieces and put it on the board so that the skin is at the bottom. We make cuts in the fat, where we lay the chopped garlic. Then, sprinkle the fat with plenty of salt and put it in a plastic bag. We lay the skin down, on top of each other, and sprinkle each layer with salt. We leave the bags with fat at room temperature for two days. Next, put the fat in the refrigerator. We check for readiness - the layers should acquire a darker shade.

You can also prepare lard for smoking in the “wet” way using brine, the recipe for which is described above. In this case, when the brine boils for a couple of minutes, fill it with lard. We take a flat plate, which should be in diameter, a little smaller than the pan and cover the lard with brine. We put something heavy on top and put it in a cold place for ten days.

Then we take out the pieces and hang them to dry and wither for a day.

You can choose the method of salting in brine. When the fat is ready, we also hang it to dry.

Video salting lard at home

As they say, everything ingenious is simple. Without spending extra money, lovers of such a delicacy as lard will be able to cook it at home. Its cost will be much lower than bought in the store. In addition, the presence of many recipes make it possible to cook lard with different flavor notes. Cooking and enjoy!

Few housewives know how to properly and tasty pickle lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very useful for the human body. Although this benefit has often been questioned in the past.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But just don't overdo it. Overuse absolutely any product, even the most useful, of course, can do harm.

Today we will show you how to choose the right lard for salting. And cook it deliciously at home with and without spices so that it melts in your mouth. You will learn that salting lard at home is not difficult.

Cook traditionally with our recipes Ukrainian dish you can quickly and tasty. For starters, keep in mind that homemade salted bacon has different flavors. And they depend on a huge number of factors:

The choice of salting option;
the choice of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, the first thing. What you need to do is to choose the right product for salting.
How to choose a product, several useful tips.

1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.

2. Pay attention to the color of the fat intended for salting. The product must be white or pale pink in color. Yellow color indicates that the product is not fresh or was stored in the wrong conditions.

3. The skin should cut well, have a light orange color and be free of bristle residues. When it is easily and effortlessly separated from the main piece, then the product is of good quality.

4. Smell: cut a piece. fresh product has no specific smell either outside or inside.

How to salt lard with garlic and pepper in a dry way

The name of the person who salted lard for the first time has sunk into oblivion. But the product was to the taste of many nations. Most likely, for the first time it was salted and the warriors of Rome took it with them on a long campaign.

In a warm climate, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to cook various dishes from it. hearty meals. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt the fat yourself at home and, of course, it will be tastier than the purchased product from the store. The success of the business depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a proven place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

pork fat 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, necessarily large -100 g
fresh garlic - 4-5 cloves.

How to salt lard in a dry way at home - step by step recipe with photo:

If there is no strong contamination on the piece intended for salting, it is not necessary to wash it. It is enough to clean the soiled areas with a knife.

Separately combine salt and pepper and mix.

Lard cut into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long.

Put it in a clean container and mix with minced garlic. If salt and pepper remain, then add the mixture on top.

Put the container in the refrigerator on the bottom shelf.

A week later, salted pork bacon with pepper and garlic, cooked at home, is ready. A piece of black bread with salty fragrant lard is tastier than a hamburger from a cafe fast food.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what is needed for this.

Attention! In order for the lard to be well and quickly salted, choose thin pieces (up to 5 cm in thickness). If salting a thick piece, then cut it into several smaller pieces.

Salting fat in brine in a cold way in a jar

This salting option is considered classic and the salting period is 3-4 days. Salting bacon in brine is considered the most in a simple way, which even a novice hostess can handle. And at the same time it is the most delicious recipe salted fat, known to our grandmothers and mothers.

fresh fat in quantity per one three-liter jar, if laid tightly in pieces;
jar (3 liters);
water - 1 liter;
garlic - 4-5 cloves;
allspice and black pepper (can be ground, can be peas);
salt - 6 tablespoons;
bay leaf - 3 leaves;
a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - a recipe with a photo step by step:

On a note! A spice mix can be purchased at the store. Seasoning "For salting" is perfect.

Pour water into a saucepan (it is better to take a saucepan), add salt and mix thoroughly. We put the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Spices (coriander, peppercorns) are crushed a little with a spoon. If bulk spices are taken, then, accordingly, they do not need to be crushed. Add all the spices except garlic to the boiling brine, mix and immediately turn off.

Peel garlic cloves, cut in half lengthwise. If you took large slices, then into several longitudinal parts. Slightly crush with a spoon. Add garlic to the cooled brine, mix.

We take a jar, put pieces of lard cut lengthwise into it.

Attention! Fat in a jar for salting should be packed tightly. At the same time, so that later there was an opportunity, if necessary, to get one or two pieces.

Pour the lard in a jar with a completely cooled brine along with spices, spices and bay leaves that have settled to the bottom.
Shake the jar, leave, without closing the lid, for 2 hours in the room.

We close the salted lard in brine with a lid, send it to the refrigerator for 5-7 days. The longer the jar of lard will stand and salt out, the more salty it will be, respectively.

Fully prepared homemade lard in brine will be in a week. Then you can eat it or continue to store it in the refrigerator in this form.

If you do not like to eat wet, only lard taken out of the brine, you can do the following:

Take it out of the jar, put it on a paper towel;
after drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. It can be kept at home in this form for more than a year.

Salo in brine - the most delicious recipe in onion peel

It turns out incredibly fragrant, tasty and strong in texture. It is salted in this way quickly: only 1 day and the dish is completely ready.

To prepare, take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 bay leaves;
9 peas of black pepper;
4-6 peas of allspice;
onion peel (50 grams is enough).

Salted lard recipe step by step onion peel:

Take a pot, it will be enough for 3-5 liters. Put dry husks removed from the bulbs and washed under water on the bottom of the pan. Put pieces of lard on top of the husk. Salt the product on top, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For salting fragrant lard in a hot way, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pot with water, set to heat.

On a note! Fat in the water will float to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the saucepan on the stove boils, wait 10 minutes and reduce the heat to the very minimum. Leave in hot brine for another 15-20 minutes, and then remove from the stove and leave to infuse in any cool place for a day.

After the specified time, fat in onion brine cooked at home will be ready. The product will remain to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar of garlic and spices

The product is salted in this way for 3-4 days.

For salting, it is necessary to prepare the following products:

0.5 kilograms of fresh fat;
any spices to your liking (you can buy seasoning "For salting bacon" or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water - 1.2 liters;
salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

We put water on the fire, bring it to a boil, turn it off and let it cool completely to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. Peppercorns and other spices in grains are crushed with a spoon, so they will give all their flavor to the brine. Let's put it all in the water.

Attention! If for salting you take purchased ground spices, then they will be added to the dish last. After filling with brine.

Add salt to the salting brine, mix until it is completely dissolved in water. Pour the brine into a jar (if you will salt in a jar), or leave it in a saucepan.

Cut the bacon into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine, cover with a lid. The lard in the brine should be completely covered.

Put the container in the refrigerator or on the balcony if salting is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

It can be taken out, cut and eaten. For storage at home, it is necessary to remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Salo with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

Can be served as independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as potatoes, any cereals, and even with dark chocolate.