Salo cold. How to pickle delicious lard so that it melts in your mouth

You can of course buy salted lard in a shop or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try bacon from different manufacturers and make the right choice. They will also share recipes with you. home cooking this product. Let's immediately bring it up to date: in Ukraine there is lard and sponder. The first is a solid piece pork fat. Cracklings are heated from it or thinly cut into rye bread, and they also make curls - a meat dish. Shponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, undercut. Sponder is also salted and smoked. But this - independent snack. Bacon is good with scrambled eggs and bigos. You can salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is more budget product. And no less useful. Fat (if used in moderation) does not contribute to the development of body fat and weight gain. But the benefits of it are undeniable. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, fat cleanses blood vessels. This is a unique product. salting lard in a hot way makes it possible to obtain an ingredient that will give juiciness meat dishes, in the form of cracklings will make hearty dumplings, and with vegetables, the dish will be very tender. But many people love this product and just like that. With a sharp knife we ​​cut off a thin, translucent slice of bacon and put it on Borodino bread. green onion and a shot of vodka… What else do you need for a sincere meal?

Ways of salting fat. A few secrets

To prepare a treat, you must first select raw product. Young and good fat should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be elastic enough - when pressed, the trace remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet flavor. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways of salting fat. The first one is dry. A piece of bacon is simply covered with salt and spices and so left under oppression. The second method is wet, without heat treatment. in brine at home - a long and laborious process. In addition, neither the first nor the second methods are suitable for sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.

Sponder in onion peel

About a kilogram of undercut (bacon) is cut into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until the crystals are completely dissolved. We need husks from five kilograms of onions. Put half of it in a bowl. Place four pieces of lard on top. Between them, we will also layer the husk. On top should be onion clothes. Let's add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. Taking the pan off the heat, wrap it in a blanket and leave it like that. room temperature for twelve o'clock. We clean the sponder from the husk. Peel the head of garlic. Cut the teeth coarsely. Stuff the pieces of sponder with garlic and grate with black ground pepper. In principle, hot salting of lard in onion skins is completed. It remains to make the final touch. Let's deploy cling film. With each piece of sponder, put a bay leaf and two cloves with allspice-peas next to it. Wrap and leave for a day in the refrigerator.

fragrant lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard in a hot way without seasonings. But then it is used exclusively for cracklings. And if we want to get a tasty and fragrant lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rub in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to pickle bacon in a hot way

Sometimes it's so unbearable to try a product! Or maybe friends are visiting. And what could be better for vodka than a thin, slightly pink slice of bacon, placed on the edge rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then after half an hour you can start the feast. Prepare a clean jar with a lid, put a kettle on the fire. While the water boils, cut two hundred grams of fat into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped garlic cloves, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the fat in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the fat. Seal the jar with a plastic lid. When the liquid has cooled, salting the lard in brine at home is completed. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

You can salt lard in a hot way with the help of kitchen appliances. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of brisket so that the fat fits in a bowl. We wash two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in the palms. From above we fall asleep with the remaining husk. Boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion peel with boiling water. Cover with a lid and set the "Extinguishing" mode for one hour. After the end of the program, let the fat marinate in brine overnight. After that, we take out the pieces of sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves squeezed through a press, three cloves. Boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Wash a kilogram of fat, cut into bars. Add two hundred grams of onion peel and seven bay leaves to boiling water. I put fat. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.

way in adjika

From five kilograms of the product, the skin should first be cut off. Dip the fat in boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. major sea ​​salt and 50 gr. ground black pepper. lettuce cut into large pieces. Rub them generously with spices. Don't be afraid to oversalt or make the dish too spicy. Salo absorbs as much salt and pepper as needed. Coarsely chop four or five cloves of garlic. Let's fill them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat the pieces of fat with this mass. We put the bars in containers very tightly. Between them, you can add lingonberries or cranberries. Securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Fragrant appetizer with garlic

This recipe suggests cutting the product into small pieces. We put them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. We remove the dish from the stove. Add five heaping tablespoons of salt. Stir well until completely dissolved. We leave it like that for twelve hours. Thus boiled fat in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can use the ready-made composition of seasonings “For salting lard”, but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaf, black and red pepper are present in the mixture. Seasonings will become slightly moist from rubbing with garlic. With this mixture, you need to coat each piece. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far, we have considered how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, lard, in which there is a layer of meat, will be very tasty if it is baked a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. We put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for another five to ten minutes.

Another Express Method

Salting fat in a package in a hot way allows you to get delicious snack a day after preparation. To do this, we need a dense, air-tight plastic bag. Salo cut into small sticks. We rub each with spices (ground black pepper and chopped bay leaf are required). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add some cloves. Pour hot, but not boiling brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.

There are three main ways to salt lard at home:

dry salting- a quick cooking method, the main advantage of which is speed and ease, and the disadvantage is a short storage time (maximum a month);

pickling in brine- the product at the output is very tender and is stored for a whole year, the main drawback is the laboriousness of the process itself.

It is practically impossible to oversalt lard, it absorbs as much salt as it needs, but lovers of lightly salted bacon really need to be careful in this matter.

Lard turns yellow faster if stored in the light.

Preparing lard for salting at home

The lard at home should be washed under cold running water, dried thoroughly, and only after that you can start salting. If you still got a wide fat, then it must be cut into thinner layers, otherwise it will not cook as it should.

How to pickle lard at home - the best recipes

Recipe 1. Classic recipe

1. Before salting, you need to prepare the fat - cut it into pieces 10-15 cm long and 4-6 thick.

2. Next, you need dry spices, you can use any usual seasonings for salting lard: black pepper, red pepper, suneli hops, garlic, dry dill, bay leaf, marjoram, cardamom, cumin and many others.

3. Salo is rubbed with salt, and spices on top, quite tightly.

4. The dishes in which the fat will be salted are also smeared with spices.

6. When the time comes to an end - take a sample. If the fat turned out to be tasty, then remove the remnants of salt and spices with a knife and paper. If the fat is still missing something, the taste is not rich enough, leave it to ripen further.

Recipe 2. Easy way

Even a child can pickle fat in this way. This recipe is more suitable for salting pure white lard without a layer for a long time, but lard with a layer will turn out delicious. To do this, the fat is generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

Salo will be ready very soon. A piece will just need to be cleaned and wiped off the salt. Such fat will appeal to those who appreciate the pure taste of the product.

Recipe 3. How to pickle lard in saline

This recipe is similar to the first one, but there is a significant difference; in this case, the lard is salted not in a dry way, but in brine.

1. Layers of lard are sprinkled with your favorite spices, black pepper and bay leaves are a must.

2. A liter or a little more water (depending on the amount of fat and the volume of dishes where it will be salted) must be brought to a boil, dissolve a glass of salt in it.

3. Salo is poured with hot brine, when it cools down, it is put in the refrigerator.

4. Salting lasts 3-4 days, after which the fat is considered ready.

5. Salo can be removed from the brine or stored directly in it.

Recipe 4. Salting boiled lard

1. Pour cold clean water into a small saucepan.

2. Onions are peeled, which are then placed in a saucepan, later it will give the fat a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a slight yellow tint or a deep orange color.

3. Water with onion peel is brought to a boil, salted and fresh fat is sent there. There should be enough salt, lard is difficult to oversalt, it usually takes as much salt as it needs.

4. Do not forget to put a bay leaf on the cut.

5. When lard is cooked, it should be completely covered with water. 10-15 minutes of boiling is enough, after that the fat can be removed and cooled.

6. Cold lard is smeared with black pepper and it is ready for use. boiled lard very gentle and suitable for any teeth.

Recipe 5. How to pickle lard in brine

Brine is a strong saline solution. He prepares like this:

Add to prepared water small portions salt and mix.

When the salt ceases to dissolve as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It must be strong and tough.

1. Salo is cut into small pieces and fits tightly into glass jar. When laying, it must be shifted with garlic, bay leaf, black peppercorns.

2. Salo is poured with cold brine so that the solution protrudes 1-2 centimeters.

3. The jar is closed with a lid and left in a dark place at room temperature for a week.

4. Such fat can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6. How to pickle bacon in 1 day: express method

It so happens that you want fat right up to the shiver. Why wait in this case for a whole week? Three days will seem like an eternity. Salo can be salted in one day, it turns out very tasty.

1. For this, the fat is immediately cut into thin slices - portioned or sandwich.

2. Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.

3. Pieces of bacon are placed, the jar is tightly closed and shaken vigorously.

4. It is necessary to leave the lard to salt out of the refrigerator, at room temperature.

5. In a day, the fat will be ready.

Recipe 7. How to pickle lard in a jar

Cut the salo into small cubes of about 4 x 4 cm along with the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of bacon on all sides in grated garlic.

Salo in brine is a favorite snack that can be prepared at home without much hassle. Its mild, delicate and moderately savory taste is achieved through the use of the right marinade and harmoniously selected herbs and spices.

How to salt lard in brine?

Salting bacon in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of the components and relevant recommendations for the implementation of the technology, anyone can cope with the task.

1. To obtain the result, it is necessary to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
2. Commonly used seasonings and spices: bay leaf, peppercorns and garlic can be supplemented with other spices if desired.
3. Salting lard in brine can be done hot and cold, resulting in a softer or denser structure of the finished snack.

Hot salting of lard in brine

Salo in hot brine is cooked faster than usual, but it turns out soft and fragrant. In a similar manner, you can salt the product from the neck of the carcass, which is characterized by an increased density and with other salting options it turns out not so tasty and harsh. After 2.5 days, the appetizer will be ready for tasting.

Ingredients:

• fat - 1 kg;
• garlic - 5-7 cloves;
• onion peel - 1 handful;
• water - 1 l;
• salt - 0.5 cups;
• laurel - 2 pcs.;
• allspice and black pepper - 7 pcs.;
• hot pepper - 0.5-1 pod;
• spices.

Cooking

1. The lard is washed, dried and cut into bars 15x5 cm.
2. Let the water boil, add salt, all spices, boil for 2 minutes.
3. Lay chunks of fat in a boiling brine and incubate for 10 minutes.
4. Remove the fat in hot brine from the fire, cool, cover with a lid and place in the refrigerator for a day.
5. They take out pieces of the product, dry it, rub it with a mixture of dry spices and garlic, wrap it with a film and put it in the refrigerator for another day.

Salting fat in brine in a cold way

Salting lard in brine in a cold way is even easier than hot, but it will take at least a week for the product to ripen. An appetizer decorated in this way has a number of advantages: it is stored for a long time without changing its tasty qualities and without acquiring an unpleasant yellowness, and pleases tasters with an excellent spicy taste.

Ingredients:

• fat - 2 kg;
• garlic - 7 cloves;
• water - 5 glasses;
• salt - 1 cup;
• laurel - 3-5 pieces;
• black peppercorns - 10-15 pcs.

Cooking

1. The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
2. Water is boiled, dissolved in it so much, the brine is allowed to cool and the product is poured into it.
3. After a week of infusion under room conditions, lard in brine will be ready.

Salo in brine in a jar - recipe

It is convenient to salt lard in brine in a jar. The main thing is to cut a chunk of the original product into pieces that will be convenient to stack and remove from a glass container. The vessel must not be left in the sun and tightly covered with a lid: it is better to take for this purpose a small piece of fabric folded in four or a saucer, placing the workpiece in a dark place.

Ingredients:

• fat - 2 kg;
• garlic - 5-7 cloves;
• water - 5 glasses;
• coarse salt - 7 tbsp. spoons;
• laurel - 5 pcs.;
• black pepper - 8 pcs.;
• allspice - 5 pcs.

Cooking

1. Salo is placed in a jar, alternating with slices of garlic, parsley and pepper.
2. Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
3. After 2 days of infusion of the product at room conditions, the lard is transferred in brine to the refrigerator for the same time.

Salo in brine with garlic - recipe

Salted lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the implementation of previous variations. In this case, garlic is used not only to flavor the marinade. Prepared chunks of the original product are stuffed with pieces of teeth before immersing them in brine.

Ingredients:

• fresh fat - 1.5 kg;
• garlic - 1.5 heads;
• water - 1 l;
• coarse salt - 5 tbsp. spoons;
• laurel - 5 pcs.;
• black pepper and allspice peas - 5-8 pcs.;
• coriander - 0.5 tsp.

Cooking

1. In the prepared pieces of fat, punctures are made with a knife, into which garlic is inserted.
2. Boil water, dissolve salt in it, let cool.
3. Salo is placed in a suitable container, alternating with spices and chopped remaining garlic.
4. The product is poured with brine, left for 2 days in the room, and then transferred for the same amount to the refrigerator.

Salted lard in Ukrainian in brine

Salo in brine in Ukrainian is classic version favorite snack. The exposure time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices if desired, and sent for further storage in the freezer.

Ingredients:

• fat - 1.5 kg;
• garlic - 5-7 cloves;
• water - 1 l;
• coarse salt - 2 tbsp. spoons;
• laurel - 3 pcs.;
• ground black pepper - 1 tbsp. a spoon;
• peppercorns - 6 pcs.

Cooking

1. Salt is dissolved in boiled cold water, pepper, laurel and garlic are added.
2. Pieces of lard are dipped into the marinade, pressed with a load, covered with a lid and placed on a refrigerator shelf.

Salo in Belarusian in brine

The following recipe for salting lard in brine is borrowed from Belarusian cuisine. Distinctive feature This option is the use of cumin, which gives the appetizer a unique taste and characteristic aroma. Often, a spicy dry mix for rubbing product chunks is also supplemented with ground coriander or cardamom.

Ingredients:

• fat - 1 kg;
• garlic - 5-7 cloves;
• water - 1 l;
• coarse salt - about 200 g;
• laurel - 2 pcs.;
• ground black pepper and cumin - 1.5-2 tbsp. spoons.

Cooking

1. The brine is being prepared. To do this, so much salt is dissolved in water so that a raw potato or egg floats to the surface.
2. The brine is brought to a boil, pieces of fat are lowered into it and left for a day at room conditions.
3. Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, chopped laurel.
4. Spread slices of garlic on top, wrap the product with a film and place in the refrigerator for a week.

Salo in brine "Five minutes"

Salo in brine, the most quick recipe which you will learn later, you can try the slice after cooling and cooling on the shelf of the refrigerator or prepare it for future use by placing it in a sterile container and corking it with boiled lids. Suitable for appetizer fresh product with meat layers, and without them.

Ingredients:

• fat - 1 kg;
• garlic - 7-9 cloves;
• water - 1 l;
• coarse salt - 200 g;
• laurel - 4-5 pieces;
• black peppercorns - 10-15 pcs.;
• allspice peas - 7-9 pcs.

Cooking

1. Boil water, dissolve salt in it, lay lard, garlic and spices.
2. Allow the contents to boil, cook for 5 minutes.
3. After cooling the snack, let it cool in the refrigerator.
4. For harvesting for the future, the pieces are laid out in sterile jars, poured with boiling brine and rolled up. Keep cold.

Salo in brine with sugar

Salted fat with sugar in brine next recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly fragrant, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.

Ingredients:

• fat - 0.5 kg;
• garlic - 3-4 cloves;
• water - 1 l;
• coarse salt - 140 g;
• sugar - 100 g;
• laurel - 3-4 pieces;
• hot pepper, dried basil and marjoram - ½ teaspoon each;
• paprika and black pepper - 1 teaspoon each;
• allspice - 5 peas.

Cooking

1. The water is heated to a boil, spices and garlic are thrown, removed from the heat.
2. Lay chunks of fat, press down with a load and leave for 10 hours.
3. Delicious lard in brine is removed on a paper towel, dried, and placed in the refrigerator.

How to store fat after salting in brine?

Salo, salted in brine, with the right approach, perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting snacks, you need to take care of its proper storage.

1. Salted, savory chunks of bacon, if desired, can be grated before storage with black or red pepper, paprika or any other multi-component spicy dry mixture.
2. The slices are placed in a bag or wrapped in a film (paper) and stored in a freezer.
3. With such storage, the product remains fresh for a long time and is perfectly cut before serving.
   

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

Selection rules

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

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

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

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

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

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

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

Preparing for salting

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

Salting fat at home

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

in hot brine

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

Ingredients based on 1 kg of lard:

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

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

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

In liquid with garlic

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

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

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

Another option

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

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

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

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

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

In brine with herbs

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

Ingredients based on 1 kg of fat:

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

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

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

With onion peel

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

Ingredients based on 1 kg of bacon:

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

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

Pie in a brine

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

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

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

Salo in Ukrainian

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

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

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

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

Belarusian way

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

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

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

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

Express salting method

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

Dry salting

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

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

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

Attention, only TODAY!

Traditional Ukrainian dish- salted lard, has become a favorite in many countries. There is different ways salting fat at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into so-called wet ambassador- in a jar based on cold brine and hot salting- when boiled salted broth of spices is used. Salo is salted as whole pieces, as well as smaller ones or even pre-chopped in a meat grinder. Each recipe is delicious in its own way. It remains only to choose the one that is suitable for you. With our website, even a novice hostess will be able to prepare homemade salted lard. The most detailed presented here will help you with this. step by step recipes with photo.

The best recipes with photos

The last notes

If you urgently need to cook salted lard, then you will probably need this homemade, quick salting recipe. Using this method of salting, you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and democratic recipe, you will have a new tasty product on the table every time.