Salt lard jar without brine. Salo in brine is the most delicious recipe in a jar for long-term storage

I have an indifference to fat.
And in fresh, and in a frying pan.
It's the tastiest and best
Single and in a set with vodka.
Uncle O.

If you agree with the statement that the best fat is the one that you salted yourself, then you are here. We will tell you how to salt lard in brine.

There are many ways to salt salt. But the fastest is salting in a “wet” way, that is, in brine. Salo is aged in brine from three days to three weeks, depending on taste preferences. Much, of course, depends on the size of the pieces, and on the concentration of salt. We will talk about this later, but for now - a few tips on how to choose the right fat on the market.

• Salo should be light. Not yellow, not grayish, but pale pink or white;
• The skin on the fat should be soft, clean, without hairs, well processed, without spots and bruises;
• If you press your finger on the surface of the fat, the dimple is not restored;
• Many people like lard with streaks of meat. There should not be very many such veins, because it is much more difficult to salt the meat. Yes, and lard without veins is much softer;
• It is especially insulting to run into a boar's fat. In order not to get such disappointment, smell the selected piece of fat. You can ask the seller to cut off a tiny piece of lard and set it on fire (with matches or a lighter). The smell of urea will immediately appear. And do not be shy about such checks - you pay money and have the right to get exactly the quality that you need for them.

Peel the selected fat with the blunt side of the knife and cut into pieces 4-5 cm wide. You don’t need thicker, it will take longer to salt. Salt for brine should be taken only large stone or sea table salt, but by no means iodized. Spices - bay leaf, red or black pepper, garlic, etc. - each adds to taste and desire.

The easiest way to prepare a brine: for 3 liters of water, take 1 cup of large table or sea ​​salt, put the brine on the stove and bring to a boil, stirring. The salt should completely dissolve. The brine must be cooled and pour the fat.

Another way to prepare the brine is more interesting: put in cold water a raw egg and begin to dissolve the salt. Salt is added until the egg floats. The egg is taken out, the brine is put on fire and brought to a boil. This brine is called brine.

An even stronger brine can be obtained like this: put a pot of cold water on the fire and start adding salt. Heat to a boil, stirring and adding salt until it no longer dissolves. Cool down.

For salting fat in a "wet" way, use glass jars or enamel pots. It is better not to take plastic, since not all plastic containers can be safely used for storage, and even more so for salting products.

Remove salted bacon from brine, dry, wrap in cling film and put in the freezer. Here, in principle, is the whole algorithm of how to salt lard in brine. Everything else is in the recipes.

Salo with garlic

Ingredients:
1 kg fat,
4 liters of water
2 stack salt,
5-8 pcs. bay leaf,
10-20 garlic cloves (to taste)

Cooking:
Prepare a brine (boil water with salt and cool), put a bay leaf in it. Peel the lard, cut into pieces 4-5 cm thick. Peel the garlic and cut in half, you can roll the garlic cloves in ground pepper. With a narrow sharp knife, make deep punctures in the thickness of the fat and put garlic in them (stuff, in other words). Loosely place the fat in a jar and fill with brine. Cover (loosely) and leave for 3 days or more.

Salo with garlic in Ukrainian

Ingredients:
1.5 kg fat,
1 liter boiled cold water
2 tbsp salt,
1 tbsp ground black pepper,
5-6 black peppercorns
3-5 bay leaves,
6-8 garlic cloves.

Cooking:
Cut the lard into bars 5 cm thick. Place the pieces of lard in a wide enameled bowl and pour over the brine. For the brine, combine cold water, salt and spices. Cover the fat with a flat plate and set the weight. Put in the refrigerator for three days. Then take the fat out of the brine, dry it, you can cover it with chopped garlic petals, wrap it in plastic bags and put it in the freezer.

Salo in brine hot

Ingredients:
1 kg fat,
1.5 liters of water,
5-6 cloves,
8-10 garlic cloves,
10 black peppercorns,
7-8 tablespoons salt,
3-5 bay leaves.
For coating:
garlic,
salt,
ground black pepper,
sweet ground paprika.

Cooking:
Boil water, put salt and all spices, boil over medium heat and remove from stove. Cut the lard into wide bars and fill with hot brine. Let cool, cover with a bowl or wide lid and refrigerate for three days. After the time has passed, mix finely chopped garlic (do not press it in the press!), salt and a mixture of peppers, grate the dried pieces of lard, wrap in cling film and put in the freezer.

Salo with onion peel

Ingredients:
1 kg fat,
4 liters of water
2 stack salt,
1-2 handfuls of onion peel (from a regular, yellow onion),
ground black pepper - to taste.

Cooking:
Salo will have the taste and aroma of smoked. When preparing brine, add salt to the water and onion peel, boil and hold on medium heat for about 15 minutes. Let the brine cool, remove the husk. Put the lard in a jar and fill with brine. Keep in the refrigerator for 5 days.

In this recipe, garlic is passed through a press. The brine from this becomes somewhat cloudy, but on taste qualities it has absolutely no effect. But what a flavor!

Salo "Lady's"

Ingredients:
1 kg of fat with streaks of meat,
5 garlic cloves,
3-4 bay leaves,
10 black peppercorns,
10 white peppercorns,
5 tbsp with a hill of salt
1 liter of water.

Cooking:
In cool boiled water, put crushed peppercorns, broken bay leaf and garlic, passed through a press. Add 5 tbsp. with a heap of salt. Carefully cut off the skin from the fat. Put the fat in a jar, not too tight, and fill with brine. If there is more brine, put all the spices in the jar! Cover with a tissue and refrigerate for three days. After three days, remove the lard from the brine, pat dry with paper towels. Ready lard can be sprinkled with ground sweet paprika, black ground pepper or other spices to taste. Wrap the fat in plastic bags and put in the freezer.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Salting fat is considered a very serious and responsible matter. After all, how many seasonings, spices and love you put into it, you will get such a result. It is harmful to eat fat all day, but if you eat 50 grams a day, it is very useful. There are many recipes for salting lard in a jar, but this recipe is the easiest and the lard is very tasty.

How to pickle lard in a jar of garlic quickly and tasty?

How to pickle lard in a jar of garlic quickly and tasty? homemade recipe

The most important thing is to choose good, high-quality fat. The final result depends on it. According to this recipe, lard is obtained, as it were, boiled-salty, because it takes all the seasonings that are added to it, and even cook in its own juice.

Ingredients:

• 1-1.5 kg. lard with meat layers;
• 2 tbsp. l. salt (large);
• 4 things. bay leaf;
• 5 cloves of garlic;
• 5 pieces. peppercorns;
• Spices to taste (paprika, cumin, etc.).

Cooking:

Salo salted with garlic recipe in a jar

Rinse the lard well, blot excess water with a paper towel.

Cut into pieces according to your desire, but so that they are not longer than the prepared jar in length.

Chop the garlic. With a knife on the fat, make cuts, pockets and put garlic there, stuffing. Place garlic cloves on top as well.

It is interesting:

Wipe all the pieces of lard with this mixture, or you can roll it like breaded.

Put the pieces in a jar, close the lid.

We pour water into a saucepan, larger in height and volume than the jar itself, and put it on a stove turned on at moderate heat. We put the jar in the pan, if the pan pops up, you can press it with something, for example, cover the pan with a lid.

Cook the fat for about 1.5 - 2 hours.

We spread the fat on paper towels, and leave to cool and drain excess liquid.

It is better not to try the hot fat, it will not taste tasty and very greasy.

Transfer the fat to a bag or other container and put it in the freezer until completely frozen.

Many people are not limited to compotes, pickles and jams. If there is a cellar at hand, why not roll up something meaty? Yes and for everyday use, without long storage, it will not be superfluous to prepare a delicacy on your own. For example, pickle lard in a jar.

Most delicious recipe every hostess, no doubt, has her own. Experienced chefs even managed to discover certain tricks of the process and modify existing technologies “for themselves”. And for beginners, we will offer several ways to get delicious lard at home. And we will share all the available secrets of its salting.

Recipe for success

To get tender and fragrant lard in brine in a jar, the recipe of which you have looked at, you need to follow some rules. And the most important thing here is to correctly choose the source product itself. There are a few things to keep in mind when buying:

The only disagreement that causes in the bank is to wash it or not to wash it. A number of cooks believe that it is absolutely impossible to do this: they say that the product is salted unevenly. They offer all alluvial scraping off with a knife. However, most cooks still prefer to wash the lard, and then dry it with a towel. Whom to join - decide for yourself.

long-term reserves

If you are planning to prepare lard for the winter in jars, one of best recipes considered next. The original product is cut into fairly large slices (if only they climbed into the neck). The bottom of the jar is sprinkled with slices of garlic, laurel and peppercorns. Lard is laid in rows, each layer is sprinkled similarly to the bottom. per liter hot water one third of a kilo of salt dissolves. All of it will not disperse, some will settle to the bottom, but that's the way it should be. When the brine has cooled, it is poured into a jar. Make sure that it seeps to the very bottom and fills all the voids. Sedimentary salt is pushed on top of the fat, after which the solution is poured to the top so that it begins to flow out. The lid rolls up - and into the cellar. Such a preparation can be stored for a long time, and you can start tasting in a couple of days.

Express recipe

And if there is no time or desire to wait until the fat in the jar ripens? The most delicious recipe for many - giving immediate results. Then the original product should be cut a little smaller than for the previous version, and each piece should be rubbed generously and abundantly with a mixture of salt, lovingly selected spices and garlic. The slices are folded into a container, which is placed on a napkin - it extends the bottom of a small saucepan. The neck is covered, and the fat is sterilized for half an hour - as you do with winter preparations. When it cools down, you can take it to the table.

Dry salting

Lots of people love the classic. salted lard in the bank. The most delicious recipe in this case does without brine. Cutting the product is similar to the first method, the only clarification is that the pieces are not thinner than five centimeters. They roll well in salt. Only rough kitchen is taken, neither sea, nor extra, nor iodized are suitable. If desired, it can be mixed with spices (cumin, marjoram will be good), and pieces of lard can be shifted with garlic slices.

So, the slices are crumbled in coarse kitchen salt. Oversalting lard is even theoretically impossible, so do not spare the salt. If for the first time there are fears of overdoing it, take about four tablespoons for every kilogram of the product. A layer of salt is also poured onto the bottom of the jar, then the slices are folded - so that they are turned with the skin down. Salt again and the next row, now with the skin up. When the entire jar is full, it is corked and spends the first day in the kitchen, warm, and then rearranged in the cold.

Salo in brine

This is the name of a very strong salt solution. It is convenient to cook lard in brine in a jar. The recipe, however, also allows the use of an enamel pan, only in this case, for the time of salting, it is required to press down the future delicacy with oppression.

Salo is cut and packed in jars. This time, the styling should not be too tight. For aroma, it is sprinkled with ground pepper (black and red, or a mixture of five types), parsley, garlic and peas. Brined is made: a glass of salt is boiled in a liter of water. The density of the resulting brine should be such that the egg does not sink in it. Spice lovers can add dill umbrellas, marjoram and cumin when boiling. The cooled brine is filtered and distributed among the banks. Covers - usual, polyethylene. Salting lard in brine in a jar according to this recipe lasts from five days to a week - depending on how much container you took and how large the main component was cut. This fat has a delicate natural color and is stored for about a year. True, if garlic is added, then the period is noticeably reduced.

Salo in a water bath

Boiled bacon is popular even among those who do not approve of this product too much. However, the multi-stage process of its cooking turns many away from such a treat. We offer to cook lard boiled in a jar - the most delicious recipe is also the least laborious. Although it will take quite some time. For a kilo of two hundred fat, a third of a glass of salt, a few finely broken bay leaves, a crushed head of garlic and a spoonful of black pepper are mixed. Slices are rubbed with this composition and rammed into a jar. A napkin is placed in a deep pan, a jar is placed on it, water is poured - so that it is flush with the fat. It would be nice to find a pot that could be covered during cooking. When the water begins to boil, the fire is screwed down to a minimum, and water bath works 2-3 hours. The finished boiled delicacy is kept in the refrigerator after cooling.

Baked lard in a jar: the most delicious recipe

Baked dishes are loved by everyone who is not a principled vegetarian. Surely meat-eaters will also like the "oven" lard in a jar. The recipe is simple and the end result is amazing. It is only advisable to take fat with a plentiful cut, peritoneum or cheek. It is certainly thoroughly dried, even if no visual moisture is detected. Sliced ​​​​slices should be as large as possible - small ones will turn out tasteless. Each piece is rolled in meat seasoning; salt must be included in its composition, since it is not separately involved in this recipe. Excess spices are shaken off, and the fat is put into a dry jar. You don’t need to ram to the top: a three-centimeter space is left empty. The jar is placed in a cold oven, covered with a lid, and the oven is turned on at a minimum to warm up.

After ten minutes, the temperature is brought to 150-160 degrees. The product will be baked from 50 minutes to an hour, after which we turn off the oven, and leave the delicious lard in jars to cool right in it.

A slice of salted bacon, smeared with mustard and laid on a crust of black bread has always been and will be considered the best snack to feasts. This product will be one of delicious species slicing, if the fat is properly salted. What will be the most delicious recipe for lard in brine for you is up to you. Below are best options this dish, as well as helpful tips for cooking.

The classic recipe for lard in brine refers to Ukrainian cuisine, and is the most commonly used. It is the simplest, but at the same time very delicious option cooking appetizers. Salted lard is cut into thin slices for sandwiches, fried potatoes with it, served with borscht and soups.

Products for cooking:

• 1.5 kg fat
• 6 black peppercorns
• 1 tbsp ground allspice
• 2 tbsp coarse rock salt
• 5-6 laurels
• 6 large garlic cloves
• 1 liter of distilled water.

Salting fat in brine at home:

1. Rinse a piece of the product thoroughly under running water, then blot excess liquid with paper towels. Cut into 3-5 pieces of approximately the same size. Clean the skin with a knife from the remnants of the villi.
2. For the preparation of brine, it is recommended to use enamelware. Pour water into it and dissolve the salt, add the rest of the spices and chopped cloves of garlic.
3. Dip the pieces of lard into the brine, spreading them evenly over the container. The liquid should completely cover the fat.
4. On the dish you need to put oppression. For the construction of the load, you can cover the pieces of fat with a flat dish, and put a bottle filled with water on top.
5. Place the entire structure in a cool place and withstand for three days. After the salting period has expired, the pieces of fat are removed from the container, dried with napkins, rubbed with ground pepper, and garlic plates are put into small cuts.

The appetizer is ready to serve. It is best to store part of the product in the freezer, after wrapping it in foil.

Salted fat in brine Tuzluk

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare, take:

• 1.5 kg fat
• 7 sheets of lavrushka
• head of garlic
• 1 glass of rock salt
• 5-6 glasses of cold water
• a bag of peppercorns (it will take 15-20 peas).

Step by step cooking steps:

1. Pour water into enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt dissolves well.
2. In the meantime, rinse the lard and cut it into small oblong pieces.
3. Peel the garlic and cut into small cubes. It is important not to use a garlic press in this cooking method - the juice will flow out faster and the result will not be the same. Garlic mass carefully grate all the sticks of fat.
4. By this time, the brine should already boil. As soon as it boils, it must be removed from the heat and let it brew under the lid. For salting, it will be possible to use when the liquid has completely cooled.
5. A three-liter bottle is suitable for salting. Fold the sticks into a container, but not tightly, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. Saltso is laid in layers, between which sprinkle with lavrushka and peppercorns.
6. Top with brine and loosely cover with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. After the bars are removed from the jar, stacked in bags and stored in the refrigerator. If the volume of the cooked dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are better and faster salted than large pieces.

Salo in Transcarpathian

Very tasty, spicy and rich in taste is a dish prepared in Transcarpathian style.

For cooking you will need:

• 300-400 gr pork fat
• 2 medium onions
• 1 medium carrot
• small head of garlic
• 300-400 ml water
• 1 tbsp table vinegar
• 1 tsp fine sugar
• 1 tsp rock salt
• 1-2 tsp ground black pepper
• 3-4 leaves of parsley
• 2-3 peas of allspice
• 4-6 black peppercorns
• 1 inflorescence of cloves.

Cooking method:

1. All spices, except ground pepper, add to the water and put on fire.
2. While the marinade is heating, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
3. Rinse the salsa under running water, cut into oblong sticks and put in a separate bowl. It is better to use glass, enamel or earthenware.
4. Peel the onion, cut into rings and put in the fat.
5. Peel the garlic, cut into slices and also add to the fat. Sprinkle evenly with ground pepper on top and mix thoroughly.
6. While the fat was being prepared for salting, the marinade should have cooled slightly. At this stage, they pour lard with vegetables and leave it at room temperature for 2-3 hours, then put the container in the refrigerator for another day.

The dish prepared in this way already has quite a lot of fans. Some housewives are experimenting with vinegar - instead of the usual table, they use apple, rice or wine. For spiciness, you can add finely chopped chili peppers, but not more than 3-4 grams per the above amount of fat, so as not to “overdo it” with spiciness.

The recipe for salting lard in Belarusian at home

Salted lard is also present in Belarusian cuisine. But the spices used are slightly different, and the fat itself is recommended to be taken without layers or with a minimum amount of them. The salting method is also different - the brine is not used in the process, salting is done by the dry method.

Appetizer Ingredients:

• 1 kg pork fat
• 1 tsp cumin
• 4 tbsp coarse rock salt
• ½ tsp fine granulated sugar
• 3 leaves of parsley
• 1 large head garlic.

How to salt lard in Belarusian:

1. Rinse the piece of fat thoroughly under running water. After a good scrape the skin, if it is not well cleaned, and rinse again. Pat dry with paper towels or drain excess liquid by placing in a colander.
2. Divide the garlic into cloves, peel. One half must be crushed with a press, and the other half cut into layers.
3. Mix salt and spices, add the crushed part of the garlic. Grate a piece of lard with this mixture.
4. Finely chop the parsley and mix with garlic cloves. Roll the fat in this mixture on all sides and put in a glass bowl or enameled bowl. Top cover with a lid. Send the container to a cool, dark place, but not yet in the refrigerator. Salting lasts 5-6 days, while every day the piece needs to be turned over.
5. After the expiration of the period, the container is placed in the refrigerator for another week, the product is turned over twice more within seven days.
6. Wrap the finished snack in a film or foil and place in the freezer for a day.

Serve appetizer with black Borodino bread with borscht or mashed potatoes.

On a note. Salt and spices are peeled off only before serving the snack to the table, the rest of the time it can be on the surface of the product.

In brine with smoked flavor

To prepare bacon with the taste of smoked meats, it is better to choose a workpiece with a good layer of meat. As a result, the appetizer will not only taste delicious, but also look beautiful on the table.

Ingredients:

• medium head of garlic
• 5-6 glasses of water
• husk with 10 or more onions
• peppercorns
• 4-5 bay leaves
• 1 kg fat with a layer
• ½ cup coarse salt.

Cooking:

1. It is better not to use the upper layers of onion peel, prepare only subsequent sheets.
2. Take water in a saucepan, add spices, salt and husks to it. Put on fire.
3. Rinse the main ingredient and cut into bars, then put in the brine. When the liquid boils, reduce the heat and cook for half an hour.
4. Turn off the stove, cover with a lid and leave to infuse for 8 hours.
5. Remove the lard bars from the brine and let the liquid drain. Can be dipped in paper towels.
6. Wrap the bars with cling film.

Onion peel gives the appetizer a spicy smoked taste. It is recommended to store the snack in the freezer.

How to choose the right fat for salting?

The correct piece of fat should have a thin, tender skin without bristles and the smell of smoke, and the flesh should not have a strong smell.

The most suitable part for salting is a cut from the back or sides of the carcass.

The shade of the product also deserves attention - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably not the first freshness and you should never take it.

Advice. To check a piece of lard, you need to pierce it with a match - if it comes in easily and gently - the appetizer will turn out excellent!

How to speed up the process of salting fat?

Sometimes an appetizer needs to be prepared as quickly as possible, and there is absolutely no time to wait for several days.

1. Soak the product in cold water 6-10 hours before salting. The dish will be soft and very juicy.
2. Only coarse rock salt is suitable for salting.
3. The smaller the salting sticks are, the faster they will be salted and saturated with spices.
4. If for some reason you don’t like small bars, you can simply cut a piece of lard deeper.
5. Don't be afraid to add more salt - the product will absorb as much as it can get in, and the rest will just speed up the salting process. It is simply impossible to oversalt a snack!

And finally, in the light, the product acquires a yellowish tint and deteriorates faster. store in a cool and dark place.

Today I wanted to reveal my most delicious recipe for lard in brine. Revealed cookbook and got confused. The thing is that in Siberia they also love him very much, no less than in Ukraine.

And many pigs are kept in our village, so a whole book of recipes turned out, because every housewife with us is happy to share her secret cooking secrets, in hot or cold brine, in a jar, for long-term storage, with various spices, garlic and God knows what else.

For us, the product is almost universal. We love to chew a piece with a meat layer with bread, and an onion. And it’s delicious to make greaves, and then season borscht with them. Boiled is also to many tastes. Well, I’ll keep silent about smoked ones, almost every yard has its own smokehouse. They will make you a delicacy there. Where to shop.

Here I am talking about goodies, but sometimes it’s really easier for city dwellers to buy something ready-made in a store, few of them know about the correct choice of what we will actually cook a homemade delicacy from.

How to cook salo in brine at home

Not everyone has their own homebrew, so I think you will need tips on choosing. After all, the quality of the piece you get will greatly affect the result.

• Choose a piece with a layer of meat and preferably a young pig, it is thinner and the skin is softer.
• Do not take the paunch, it is usually fatter and the fat on it is tougher. It is best used for rolls.
• Frozen lard is not suitable for salting. Of course, you can defrost and salt it, but it will be tough.
• Some unscrupulous sellers trade in the meat of boars, uncastrated wild boars. Immediately, meat or lard is difficult to distinguish, but when heated, a sharp and strong smell of urine is released. You can try warming the lard over a lighter and sniff it.
• It is also worth paying attention to the color, if it is yellowish or gray, and even “with a smell”, it means that it has been lying for a long time, you should not take this. Buy the one that is pink, with a pleasant aroma, and even better, when the piglet is greased in straw.

Well, I gave out all the secrets of choice, now let's move on to how to pickle the product in brine. This method is my favorite, because it turns out juicy, soft, fragrant and there are many recipes for every taste.

I advise you to . You will learn how to pickle the royal brisket at home, and it will taste better than in the store.

Recipe in a jar

We will use:

• Kilo of fresh lard
• A glass of table salt (200 grams)
• 10 garlic cloves
• star anise (if you like)
• 3 peppercorns fragrant and black
• 3 leaves of lavrushka
• tablespoon dried dill and parsley
• Ground black pepper
• Liter of clean water

Salting:

First of all, we will prepare the product for salting, I don’t like it when red streaks with blood meet on the skin or the fat itself, so I fill the pieces with cold water at night and send them to the refrigerator. In the morning I take them out, lay them out on a paper towel to remove excess water and cut them so that I can not only put them in a jar, but also pull them out through a narrow neck.

We prepare the jar, it is not necessary to sterilize it, but washing it with soda will not be superfluous. Immediately prepare the garlic cloves, large ones can be cut in half lengthwise and laid, evenly distributing the garlic between the pieces. Just don't tamp it too hard, otherwise it won't salt. It is necessary that there is free space around each piece for the brine.

Then we make a brine, boil water together with salt, cool to 40 degrees. Pour the necessary spices into the jar from above, pour the brine. Now you need to cover the jar with a lid, let it stand at room temperature, about 4 hours. Then we put it in the refrigerator for 4 days. Although already on the third day I begin to try whether it is salted, I don’t like too salty.

Then I take it out of the jar and prepare a mixture of seasonings, a mixture of peppers, chopped garlic, paprika, pieces of parsley. I take out each piece, dry it and sprinkle it with this mixture, put everything in bags, put it in the freezer. It is also delicious to boil or bake such bacon in the oven with homemade adjika.

In hot brine

Simple, fast, and most importantly - extraordinary yummy, each piece melts in your mouth. In general, try, all we need is:

• Kilo of fresh fat
• Ready seasoning for salting lard
• 5 tablespoons salt
• 5 cloves of garlic

Salting in hot brine:

We cut the bacon into rectangular pieces, I always get somewhere around 3x6 cm. We put it in a saucepan, pour it with cold water so that it just covers, Pour in salt, let it just boil, turn off the stove and for three minutes the saucepan should stand on hot. Once the salt dissolves well. We leave the saucepan for 12 hours to stand simply at room temperature.

Then we take out the pieces, remove excess water from them, sprinkle with seasoning mixed with crushed garlic. We put it in a container or just on a plate and let it stand in the refrigerator for several hours. Everything you can try.

with garlic

We need to take:

• Kilo fat
• 200 grams of table salt
• Half head of garlic
• Lavrushka, allspice and black pepper, paprika, other spices at your discretion

Cooking process:

The soaked lard needs to be cut into small pieces, about 2 by 4 cm, it can be larger, the main thing is to fit into a jar. We clean the garlic and cut each clove lengthwise into 2-4 parts. In the fat with a sharp knife, we cut the pockets into which we stuff the garlic. Roll each piece in salt, put in a jar. Shifting with pieces of parsley and spices.

We make the brine simply, dissolve the salt in warm boiled water, pour it into a jar. Then we put it in the refrigerator for 4 days. After we take it out and freeze, wrapped in parchment.

How to salt in hot brine with onion skins

This famous recipe I know for many years. They specially collected onion peels, guessed by that time how to cut a piglet. Very, very tasty, soft, low-fat fat. In general, I will not paint, try it yourself and you will understand everything.

We use the following ingredients:

• Kilo fat
• Liter of cold raw water
• A good harvest of onion skins
• 200 grams of table salt
• Garlic with spices

Salting:

We prepare the product, cut it into pieces, which is convenient. We put in a saucepan, pour salt and onion peel on top, pour water and cook for ten minutes after boiling. After set aside to cool and pull out on a paper towel. Rub with spices and garlic and put in the freezer.

Recipe in cold brine

We will take:

• 2 kilos fat
• A glass of regular salt
• 5 glasses of water
• head of garlic
• 5 leaves of lavrushka
• Peas of black and allspice pepper

Cold salting:

Fat, pre-soaked, cut into cubes, put in a jar, distributing with laurel and garlic cloves, we also add peppercorns.

Cook the brine until the salt is completely dissolved, cool to become room temperature. Pour the pieces and hide in the cold for 5 days. Then take it out and put it in the freezer.

Salo in brine in Ukrainian

We need:

• 1.5 kilos of fresh fat
• Liter of cold filtered water
• 2 tablespoons of table salt, you can sea
• Half a head of garlic
• 5 leaves of lavrushka
• 6 peas of allspice and black pepper

Salting process:

We will cut the product into any size sticks and put it in a convenient dish, preferably enameled. Let's completely dissolve the salt in water, add spices. We cut the garlic into cubes, the bay leaf can be broken into several pieces. Pour this brine into a bowl with bacon, put oppression on top, in this form we send it to the refrigerator for three days. After we take out the sticks, dry and rub with a mixture of pepper and garlic.

in Belarusian

For this recipe, choose lard without meat layers, as in the original. Salting is not difficult.

Would need:

• Salo - 1 kg
• Large salt- 4 table. spoons
• Sugar - 0.5 tsp
• Bay leaf - 3 pcs.
• Garlic - 1 head
• Cumin - to taste

Cooking process:

1. pieces fresh product rinse under the tap, let dry. You can cut off the skin if you like.
2. Peel the garlic and finely chop with a knife. Mix it with salt and spices, grate each piece of lard.
3. Break the bay leaf into pieces and sprinkle on top of the product. Cover with a lid and put in a dark place for 5 days.
4. After five days, turn the pieces over and put them in the refrigerator for the same time.
5. Before you try, you need to freeze the fat in the freezer.

Recipe for long-term storage under an iron lid

We use ingredients:

• 2 kilos of lard
• A glass of coarse salt
• 5 glasses of pure water
• Lavrushka
• Pepper black peas

Cooking process:

We cut the lard into cubes of such a size that they fit in a jar. It is better to sterilize the jar. We lay the fat in layers and shift it with parsley and peppercorns.

We cook the brine in advance and chill it. Pour into a jar of lard and roll up the lid. Be sure to keep refrigerated. You can eat in a week or leave for the winter.

Recipe for smoking

Required Ingredients:

• 2 kilos of lard
• Liter of water
• A glass of regular table salt
• 2 heads of garlic
• 10 laurel leaves
• Spices

Cooking process:

Cut the fat into large bars and put in an enamel bowl. Boil the brine with salt, garlic and other spices. Let it cool down and pour over the lard to cover it completely. Refrigerate for three days. After that, you can start the smoking process.

Recipe for delicious lard in brine - video