How to cook fragrant lard. Salting lard at home Salting lard in vacuum bags

Salo is a traditional and popular product among the people. Salting of fat is still carried out in many homes today. The taste of properly prepared salted lard is soft, tender and melts in your mouth. Fat is also a very useful food product, especially necessary for the human body in the cold season.

Natural fat - fat can be useful

Every human body needs fats to function properly. The composition of natural fat contains essential fatty acids involved in the formation of cells and metabolic processes. Fat prevents inflammatory and colds, is good for the skin, nerves, joints and bones. Eating it regularly is necessary for the mind, vision and beauty.

The composition of pork fat - useful substances:

• arachidonic acid is a participant in the formation of hormones in the body;
• useful cholesterol, which increases the elasticity and flexibility of blood vessels;
• saturated and unsaturated fatty acids necessary for proper metabolism;
• vitamins - A, E, PP, D and group B;
• minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

Like any medicine, lard is useful in small quantities - it is allowed to consume no more than 2-3 slices with bread per day.

Salo is 100% animal fat, high in calories and difficult to digest, so it should be consumed in moderation and periodically. Eating a lot of fat is bad for the figure and hard for the liver.

The choice of fat for salting

Before salting lard at home, you must choose this product in the market or in the store.

The secrets of choosing the right fat for salting:

• fresh fat is cut smoothly and easily;
• on the cut, it should be a uniform white or pale pink hue, a dark color is usually found in an old and stale product;
• the pork skin should be thin, a thick layer of the skin indicates insufficient feeding of the animal;
• lard is a product that is subject to mandatory inspection by sanitary inspection bodies; a quality and safety mark is put on the checked product.

Salt choice is a matter of personal taste. Someone chooses pieces with wide meat layers, someone likes a uniform white layer. Some people love fatty pork belly, others prefer lean ribs with an elegant layer of bacon.

Salted fat in brine

Salting fat at home can be done in different ways, the hot method is considered simple and popular. For this recipe, thick and wide fat is suitable.

Salting fat in brine in a hot way:

Lard for serving is cut better if you put it in the freezer for a while. The bacon will freeze slightly, it will be convenient to cut it with a knife into thin and beautiful plates.

Salting bacon in brine in a cold way allows you to get a dish of excellent taste, which does not turn yellow and does not age over time, and is stored for a long time without losing its usefulness and taste.

Fast salting of fat - four express methods

A quick recipe for salting lard is always exposure to high temperatures. For this purpose, hot brine, cooking in the oven, slow cooker or microwave is used. At the same time, the taste of the dish only wins - the spices give off all their aroma, the fat becomes as soft and tender as possible.

1 way - salted lard in 3 hours

How to pickle lard in a jar - the fastest and easiest recipe. Pieces of medium thickness - from 3 to 6 cm - are tightly packed into a glass jar, garlic is added there and salt is added to taste. Boiling water is poured into a jar with bacon, salt and garlic. This recipe only takes a few hours to prepare. Ready salted bacon is stored in the refrigerator, it must be eaten in a week.

2 way - bacon in the oven

To make a delicious baked lard, you need to use different seasonings, garlic, herbs and herbs in the cooking process. They give the product all its taste and aroma, resulting in a truly festive dish.

For a recipe in the oven, a thick and long piece of lard with a good layer of meat is suitable. It must be generously rubbed with Adyghe salt with herbs and garlic, then add spices, you can use a special composition for pork with dry mustard, turmeric and spices. From above, cuts should be made in which garlic is placed, lard is rubbed with adjika. The prepared product is wrapped in a bag and put in the refrigerator for an hour. The dish is cooked in the oven at a temperature of about 200 ° for 1.5-2 hours, depending on the size of the piece. The finished dish can be served immediately.

3 way - cooking lard in a slow cooker

The slow cooker has become a friend and helper in the kitchen for many housewives. It will allow you to quickly and tasty cook lard. It is better to take a not too thick piece that fits on the multicooker grate, with beautiful alternating layers of fat and meat. The selected product is generously rubbed with salt, grated garlic, seasonings and spices. Next, put it in a baking sleeve and leave to marinate for half an hour at room temperature. Pour a glass of water into the multicooker bowl and install the grate. The dish is cooked for an hour in steam cooking mode.

4 way - salting fat in a bag

How delicious to pickle lard at home? You can quickly get beautiful and spicy homemade lard using a regular plastic bag. For 2 kg, you need 150 grams of salt, a pinch of black and red ground pepper, a few cloves of garlic. Lard is cut into small sticks, no more than 4 cm wide, on which cuts should be made across, for high-quality and quick salting. Pieces should be wiped with salt, sprinkled with a mixture of peppers, insert garlic into the cuts. The prepared product is placed in a bag and put in the refrigerator. After three days, you can try the readiness of fat.

Salted lard - original recipes for lovers

Salting lard in brine at home presents many interesting ways and original cooking methods. Each hostess can modify the recipe in accordance with personal taste preferences and family preferences.

Recipe number 1 Salted lard in brine

A strong saline solution or brine for salting lard allows you to significantly increase the shelf life of the product, without compromising its taste and benefits. For 2 kg of fat, you will need 2 cups of water, a glass of salt, a few bay leaves, peppercorns and garlic. Bring water to a boil, dissolve salt in it and then boil for another 15 minutes. Allow the liquid to cool, and at this time fill a three-liter jar with small pieces of lard, mixed with spices and garlic. Fill the jar with brine to the brim and keep it in a dark, cool place for a week. Pack the finished product in cling film and put in the refrigerator.

Recipe number 2 Spicy lard with garlic and spices

Dry salting of bacon with garlic allows you to salt layers of any size - large or medium. For spiciness, it is best to take a mixture of special spices for bacon, sold by weight. Garlic for this recipe should be passed through a garlic press or finely chopped with a knife. The bottom of the salting jar is covered with a layer of salt, then pieces are placed, sprinkled with seasoning and rubbed with garlic.

A little more salt is added under the lid. The minimum dry curing time is one week. Before freezing, the product is removed from the jar, the excess salt and spices are removed, wrapped in cellophane, foil or parchment, and stored.

Lard is a high-fat product that is friendly with salt and seasonings. You can not be afraid to salt or pepper the lard, it will take in itself as much salt, pungency and flavor as needed.

Recipe number 3 Salting lard for smoking

Many gourmets are interested in how to pickle lard for smoking, because this fragrant and original dish is indispensable as a snack on a festive and everyday table. For this recipe, pure pork fat is needed in one array in the amount of one and a half kilograms. The lard is washed and dried, grated, broken bay leaves, crushed black peppercorns, mustard powder and delicious Adyghe salt are mixed separately.

A piece of bacon must be pierced with a knife, and the prepared spices must be driven into it with force. A few tablespoons of salt are poured onto the bottom of a pan of a suitable volume, apple or cherry chips are laid out on top, on top of which a piece of lard is placed. The saucepan is filled with boiling water under the rim. The dishes are covered with a lid and sent to the refrigerator for 1 week. Immediately before smoking, the workpiece is removed from the pan, washed from the remnants of salt and spices. Such smoked bacon turns out to be delicate in taste, fragrant and appetizing.

Recipe number 4 Garlic lard with herbs

Salo with herbs and garlic is a delicious savory dish that can surprise your friends and please your family. For this recipe, you need to prepare small pieces by carefully peeling the skin or cutting it off completely. The garlic is cut into thin slices, with which pieces are generously stuffed. Salt, spices and herbs are mixed in a separate bowl. Each piece is carefully processed with this mixture. A suitable jar is well stuffed with lard, a couple more tablespoons of salt should be added on top. The jar is closed with a lid and shaken so that the salt and seasonings are evenly distributed. Fat is prepared in the refrigerator for 5-7 days.

How delicious to pickle lard? Spices and lard are inseparable, seasonings emphasize the unique taste of bacon, giving the product a rich and rich aroma. Traditionally, lard is salted in combination with garlic, bay leaf and black pepper. Other seasonings for salting are selected individually, depending on the taste and preferences of each person.

Ideal spices for meat and fat:

• paprika gives sharpness and bright colors;
• coriander enriches the product with a sweetish taste and spicy aroma;
• ground black pepper is a traditional taste and deep aroma;
• black peppercorns - used for hot pickles and marinades;
• red pepper - these are spicy notes and the peppery smell of meat dishes;
• mustard - ready, powder or seeds, for those who especially love it;
• - spicy ingredient for goodness and taste;
• basil - lard with it will be appetizing, tasty and fragrant;
• saffron carries a rich aroma with unique oriental notes;
• cloves - added to marinades and pickles for homemade salting of lard.

Fat easily absorbs foreign odors, so you need to keep an eye on its neighbors on the shelf of the freezer and refrigerator. The storage of this product should be separate - in cling film, a plastic bag or an airtight container.

The ambassador is a reliable method of long-term preservation of meat and fish products, proven by prescription and generations. Salting lard in brine according to a recipe in a jar is a simple and affordable way for everyone. As a result, there will be a fragrant and tasty dish on the table, which is guaranteed to be enjoyed by guests and household members.

Video recipes for salting lard

If you want to organize a very quick appetizer for some occasion, then by all means try to cook lard in a very fast way. You can read how to pickle lard in a bag below. It turns out very quickly. All you need to do is spend 10 minutes preparing the ingredients and wait a couple of hours until the snack is salted.

Do not forget that you need to salt correctly. If you are going to eat such fat quickly, then you can put more of this ingredient. You should reduce the amount of salt if you do not eat the dish immediately, but after a few days, for example. Also check the seasoning that you will use in cooking. If it contains salt in its composition, then adjust the amount of this ingredient, which is put into the fat in its pure form.

You can always view other options for quick and simple dishes in the section. There are a large number of the most diverse options presented to your attention!

Ingredients:

• lard with skin - 400-500 g;
• garlic - 2-3 cloves;
• salt - 1 tbsp. l.;
• ground black pepper - 1 pinch;
• seasoning universal or for fat - 1 tbsp. l.

First, we take a piece of bacon that we need by weight and grind it. To make the process of slicing and subsequent salting more efficient, the fat should be thawed beforehand.

We put the pieces in a plastic bag.

Add all dry ingredients to it - salt, black pepper and seasoning.

Thoroughly peel the garlic and chop. You can cut into petals or grate with a coarse grater.

Add the prepared garlic to the bag to the lard and spices.

We close the bag so that air remains in it. Shake it well to mix all the ingredients.

Let's open it and see what happens. If mixed poorly, then do it with a clean hand.

We remove the fat in the refrigerator for a couple of hours. small pieces will pickle perfectly during this time.

This is such a delicious appetizer.

Bon appetit!

Any man and not only will be delighted with this delicacy. Amazingly delicious recipe for fragrant lard. The secret lies in the fact that before cooking it is necessary to place the fat in a bag. So it will be possible to avoid direct contact with boiling water, and all the leaked juice will soak a piece of fat.

Ingredients

To prepare lard in a bag, you will need:

• 1-1.5 kg of fat or meat brisket, choose what is more to your taste;
• plastic bag or cling film;
• 2-3 tbsp. spoons of salt;
• 2 tbsp. spoons of black ground pepper;
• 0.5 tsp red pepper;
• 2 bay leaves;
• 2 juniper berries;
• 2 sticks of cloves;
• 1.5 heads of garlic.

We cook fragrant and tasty lard in our own juice

To make the lard tasty and fragrant, you need to grate it with spices. Mix red and black pepper, salt and finely chopped garlic, roll lard in the resulting mixture. Pay special attention to the sides. You can choose the spices that you like.

Now place the lard or brisket in a bag, adding bay leaves, juniper berries, cloves. Seal the bag well to keep water out. If possible, remove air from there. The freezer zipper bag is easy to use, it can be conveniently fixed on the edge of the pan, it is more dense, so you can not be afraid that it will tear.

cooking secrets

It’s good if you let the lard rest in spices for a couple of hours. During this time, they will open and thoroughly soak the piece. However, this is not at all necessary, because when exposed to temperatures, the marinade will do its job anyway.
You will need a large pot for cooking. The bigger, the better. The secret is this: to cook the fat, you need to stick to the weakest boil. Therefore, we pour more water, put a bag of lard there and turn on the minimum fire. To prevent the bag from opening and water from getting in, secure it with a clothespin at the edge of the pan.

After boiling, cook the bacon over low heat for 2 hours. After that, leave it in a saucepan until it cools completely, then remove it from the water and, without taking it out of the package, send it to a cool place for a day (on the balcony or in the refrigerator). During this time, the fat will finally cool down, and the juice will thicken, turning into a delicious jelly.

Fat, despite the fact that it is 100% fat, is a very useful product. It is completely absorbed by the body, and can be found in almost any meat department. Most often it is eaten salty, and anyone can cook it this way, it's not difficult at all. If you want to salt the fat yourself, then you should start by choosing the right one. The product must be fresh, the best fat is obtained from the sternum. It should be smooth, without lumps and any seals. Choose a piece 3-4 centimeters wide, and the meat layer will only improve the taste. In addition, you will also need, of course, salt and a glass jar or a plastic bag.

Salt in a cellophane bag
Layers of fat must be cut into smaller pieces (approximately 6x10cm). You need to take a lot of salt (in no case do not take iodized salt - iodine can corrode everything) and carefully grind the fat with it. After that, the resulting pieces are folded into a plastic bag and sprinkled with salt a little more. The bag is tied tightly and left at room temperature. After 3 days, the fat will give juice, so the package should be turned over and put in the refrigerator for a few more days. If your fat has a meat layer, then the readiness of the product can be determined by the fact that it will darken. If there is no such layer, then after 3 days of aging in the refrigerator, the readiness of the fat can be checked simply by trying it. If the taste of the finished product suits you, then remove the remaining salt from the napkin and put the fat in the freezer for storage.

If you want to diversify the taste, then before salting, you can make cuts and put half a clove of garlic. You can simply leave the garlic in the bag before tying it up. Of the spices, dill seeds go well with salted lard - they give a very delicate aroma and good taste.

Salting method in a glass jar
Salo can also be cooked in brine, for this they use a large glass jar. It is cut into pieces and sprinkled with various seasonings. Dill has already been mentioned above, and even in stores you can find ready-made mixtures of spices for lard. One and a half liters of boiling water is taken for a three-liter jar, in which a glass of salt is dissolved. First you need to put the fat, and then pour it with the resulting solution. Make sure that it is completely hidden by this brine.

The jar is closed with a lid and left in a slightly cool place (but not in the refrigerator) for a day, and then transferred to the refrigerator for 4 days. After that, open the jar and drain the water. With this “wet method” of salting lard, it turns out soft and tender. In the same way, you can salt using a cold saline solution - after you prepare it, wait until the mixture has cooled, and after that pour the lard in a jar.

So, choose the method that suits you best. If you want to store the bacon in the refrigerator and not in the freezer, then wrap it with plain paper. Bon appetit!

Hello dear reader. Now it’s just the week of Shrovetide, and we all forget about healthy nutrition. And so the tradition has already developed that this week we want to “eat” for the entire time of fasting. For us, for example, this is the time of the guests. We visit each other. So this weekend we go to friends. They have a home-made oil lamp, and they treat us to excellent home-made smoked meat. We, in turn, also want to treat them with something tasty and easy to prepare.

And knowing also the addiction of friends to lard, we decided to boil the lard. We already, and now I wanted to boil. And not just boil it, but boil it in a bag with garlic and spices so that it is more fragrant.

We used to boil without a bag, but at the end of cooking we added pepper and garlic, it also turned out very tasty.

Here is a piece of lard we bought at the market. Of course, we will not boil the whole, and on the bottom of the photo you can see three pieces, which we will boil.

Today we will cook lard in a bag, or rather in several. But first, we will prepare a "wipe" for the fat. For this we will use salt, pepper and garlic.

I took one heaping tablespoon of salt, rolled up a mixture of peppers from the mill. I skipped 6 cloves of garlic through the garlic maker. All this is well mixed. With this mixture we will rub the fat.

I should have washed the lard right away, but I was so carried away by the preparation process that I remembered it only when I had already cut the lard. But that's okay. Washed and dried on a paper towel already cut pieces.

Now rub each piece of lard well with the pepper-garlic mixture. I took a “butterfly” bag (or T-shirt, they are also called that), and put three bay leaves on the bottom. You can take any disposable bag, it's just that our bags are stronger and therefore airtight. When the lard is cooked, the bay leaf will give off its flavor. And the mixture of peppers and garlic will make for a flavor that is hard to resist when you open the bag after cooking.

Now I put all three pieces in a bag, right on the bay leaves. And I apply the rest of the mixture to open places in pieces. I am tying the package.

Well, since I'm not very sure about the tightness of such packages, I put them in another package. And on top of the sleeve for baking. I got triple protection against leakage.

Now I leave it in a cool place for 6 hours. I just did it at lunchtime, and in the evening I already wanted to boil the lard. You can leave the fat to soak overnight, but I think that 6 hours is enough.

After the fat has stood in our marinade, you can start boiling. To do this, I drill a small aluminum pan. So that our package can easily fit into it. I collect water so that when the package is immersed, the water does not reach the edge.

Of course, it is hard to see in the photo, but when I dived, the water did not reach the edge of about 3 centimeters. The fat didn't sink to the bottom, it floated. We will cook bacon for about 1.5 hours. This is enough to make it soft. But it also depends on the thickness of the piece of fat. If the piece is large, then it will take longer to cook.

After boiling, we reduce the fire, and cook on low heat. About half of my water boiled away, even the fat sank to the bottom. But the lard packaging turned out to be airtight, and water did not get into the bag.

After that, set aside the pan until it cools completely. And only after complete cooling we take out the fat from the package.

When the fat had cooled, I took it out of the bags and washed it under cold water. Dried on a paper towel. This is such a delicious and beautiful lard turned out.

I washed it so that not all of us will eat it. I will put some of the fat in the freezer, so to speak, for storage. Just with garlic, lard can give an unpleasant smell after a while. Yes, and the freezer can be saturated with garlic, in case of depressurization of the package.

According to this recipe, we have already baked undercuts in the oven. We have a recipe with photos on our blog. You can take a look at this in the article "."

Now you can also cook lard in a bag, the recipe is simple. And from my own experience I will say that boiled lard in a bag is tastier and more aromatic than without a bag. Bon appetit and all the best to you.