How to make hard fat soft. How to pickle lard with garlic at home so that it is soft

Tasty, well-salted lard on black bread, with pickled cucumber and garlic - here classic set hearty snack And traditional snack under a glass of strong alcohol. If you love and respect this truly "folk" food, you just need to know how to salt lard at home. Moreover, it does not require special skills. The main thing is to purchase high-quality raw materials, and with the help of our advice excellent result guaranteed even to an inexperienced hostess.

The classic recipe for salting lard in Ukrainian

Ukrainian lard is still considered exemplary. This is largely due to the diet of pigs - they are usually grown on grain feed, so the taste of meat and fat is significantly different for the better. It is important to know and the right recipe how to salt lard in Ukrainian, so that it comes out soft and fragrant.

Cooking method:

1. rinse one kg of fresh fat with water and carefully scrape the skin with a knife;
2. cut into large sticks;
3. prepare brine (salt pickle) - pour 3 tablespoons of salt, 1 teaspoon of ground black pepper into a wide saucepan, put 5 - 6 peas of allspice, 5 cloves of garlic and parsley. Pour cold water and stir until the salt is completely dissolved;
4. put the bacon in the brine and press down with oppression from above so that it is completely immersed in water;
5. this is where your mission ended - you just need to leave the dishes of the day for five days in a cool place, tightly covered with a lid;
6. after the lard is completely salted - pour out the brine and dry each piece with a paper towel;
7. the product is already completely ready for use, but it is recommended to eat it after cooling in the refrigerator or in the freezer.

Advice! Never use sea or iodized salt for salting. To get a well-salted piece of bacon, only classic stone, or extra without additives, is suitable.

The recipe for cooking lard in a hot way so that it is soft

It is very unpleasant when, after all the money and effort spent, the resulting product does not meet expectations - it becomes hard and tasteless. In order not to get into such a situation, you need to know how to salt the fat so that it is soft.

One of the best ways is salting lard in hot brine. This is the most fast method- you can enjoy bacon in a day. And exposing pork fat impact hot temperature, you can not worry about the safety of the finished dish.

In hot brine with garlic

In an apartment, it is easier and more convenient to pickle lard in a jar. To do this, it is better to take a fresh brisket with soft sandpaper and layers of meat.

Cooking method:

1. wash, clean and cut the fat into pieces. Their size is determined by the volume of the jar in which the process will take place;
2. sharp knife we pierce the pulp in several places and carefully push the garlic plates into the resulting slots;
3. rub each part with a mixture of spices, which includes pepper, cumin, paprika and others of your choice;
4. now it remains to tightly place the fat in a jar so that the bars do not lose their shape, and the spicy “powder” does not sprinkle;
5. in a separate bowl, cook brine - dissolve 2 tablespoons (with a slide) of salt in one liter of water, add bay leaf and allspice;
6. boil the brine for 2 - 3 minutes, turn off the heat and leave to cool slightly under a closed lid;
7. very carefully, in a thin stream, pour hot liquid into a jar of bacon;
8. close the neck of the jar nylon cover and take out to cool place cool down. In the demi-season, a balcony is best for this, and in the summer - a cellar;
9. fat is prepared in this way during the day, but if you have any suspicions that this is not enough, keep it in the jar for some more time until the brisket is completely salted.

Advice! Experienced hostesses it is advised to add a little sugar to the brine, from this the consistency of the bacon becomes softer, and the taste more piquant.

in Belarusian

Having prepared lard according to the traditional Belarusian recipe, you will get pieces of pleasant golden color, outwardly very reminiscent of homemade smoked meats. This effect gives the husk onion, which is present in this version of salting.

Cooking method:

1. in one liter cold water we throw 2 tablespoons of salt, five cloves of garlic, 2 - 3 peppercorns, lavrushka and always clean husks from 2 - 3 onions;
2. in the brine we put the prepared lard, cut into medium-sized pieces;
3. bring to a boil and cook covered over medium heat for 10-15 minutes;
4. after the fat has boiled, you need to leave it to cool in a saucepan at room temperature;
5. after time, remove the pieces, dry them with a paper towel and rub the sides with a mixture of cumin, pepper, paprika and crushed garlic for more flavor and sharpness;
6. wrap in baking paper or clean cheesecloth and place in the freezer.

Advice! For high-quality salting, always try to stack the cut pieces as tightly as possible to each other. Fat should not "float" in the brine. It is enough that the liquid only covers the surface of the product for a couple of cm.

Transcarpathian

In Transcarpathia, there are many options for cooking homemade bacon. But the classic is the one where the fat is marinated with the addition of vinegar. It is best to use undercuts (pork belly) for this - it is in it that optimal proportion lard and pork meat.

Cooking method:

1. cut the parts of the peritoneum into long strips and make incisions in them, into which alternately push a piece of garlic and hot pepper;
2. salt, pepper and roll into a roll with the skin up;
3. tie tightly with threads, put in a boiling marinade;
4. we do the marinade like this: for 1 kg of fat we take 2.5 liters of water, 5 tablespoons of salt, a spoonful of sugar, a spoon table vinegar, rings fresh onion and a head of garlic;
5. it is enough to boil for 2 - 3 minutes, after which turn off the fire, place oppression on top of the undercut (for example, a jar of water) and leave it to reach in a hot liquid;
6. after two to three days, the fat is ready for use.

Recipe for salted lard in brine in a slow cooker

Salo cooked in a slow cooker tastes like something between a salty and a baked product. To get such a peculiar flavor, we will cook lard in foil.

Cooking method:

1. grate 1 kg of fresh, well-washed bacon with spices (you can take already ready mix"For meat" or "For fat");
2. stuff with garlic and generously sprinkle with salt on all sides;
3. wrap in foil and leave for a while to soak better;
4. put a wrapped bar on the bottom of the multicooker bowl, fill it with a glass of water and set to cook in the “Extinguishing” mode for 2 hours;
5. after the end of the process, remove the bundle and carefully, so as not to burn yourself, unfold the foil;
6. cool the finished fat and you can start the meal.

How many days to salt lard?

The answer to the question of how many days to salt lard depends on several factors:

• from the characteristics of the raw materials - from which part of the carcass the fat is cut;
• from the processing method - dry or wet;
• on the size of the pieces that are salted.

With the dry method, the fat should be in salt from 3 days to a week at room temperature and another 2-3 days in the refrigerator. Only after that it can be eaten.

In the wet way, lard cooks faster. It is enough to hold it under pressure in brine 3 - 4 days, dry, rub with spices and cool.

How to speed up the salting process?

Most fast way to speed up salting is boiling. Salo is boiled in brine from 10 minutes to several hours, after which it can be immediately eaten.

There are a few more secrets to speed up the process:

• pre-soak the fat in water for at least 12 hours;
• cut into smaller pieces, about 5 by 5 cm;
• cool the hot brine with lard at room temperature;
• make more deep cuts - this will allow the product to soak better.

Knowing these recipes, you can treat your loved ones with delicious and hearty snack, do healthy sandwich or use salted fat when preparing dressing for borscht or potatoes. If you do not abuse and observe the measure, the body will only be grateful to you for such natural high-quality food.

For many centuries, lard was the food of the poor - the most enviable pieces pork carcass always went to those who could pay for them. And it was fat that gave energy and health to people who made up the “labor force” in the Middle Ages, and even earlier, in the era of antiquity, it was supplied to the army by order of Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about fat - its role in the discovery of America by Columbus. Historians believe that if Columbus had not had enough lard on his ship, he would hardly have been able to get to the New World - the sailors would have quickly "brutalized" if they had eaten only fish.

Salo is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal in 100 g of fat, but this does not mean at all that this product should not be eaten by those who follow the figure - in moderate amounts Everyone can and should eat fat! This is extremely useful product rich in many valuable fatty acids involved in cell construction, the formation of hormones, as well as cholesterol metabolism. In addition, the substances contained in lard help to eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing Negative consequences alcohol consumption). In general, the enumeration of arguments in favor of the consumption of fat can take more than one hour, but we will end with the fact that 10-30 g of fat per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity, fat can be eaten and more than 30 g per day.

You can buy lard today without any problems. However, hand-made lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and great taste prepared snacks, delighting yourself and your family.

Choice raw fat

Great contribution to the success homemade lard – right choice raw bacon upon purchase. So, pay attention to the following:

Choose better fat with a skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
Fat should be homogeneous, elastic, dense, The best way checks - pierce with a sharp knife ( good fat will resist slightly, but it will be easily pierced, without jerking);
It is better to choose fat from "girls" and not from "boys";
On the cut, the fat should be snowy white or slightly pinkish;
yellowish soft fat better not to buy.

Note that lard with streaks of meat is better to smoke or boil, when salting in the usual way such fat will either turn out to be too tough, or may deteriorate in the refrigerator.

Salting fat at home - ways

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired pieces. There are three methods of salting fat:

Since there are a lot of recipes for making lard in these three ways, we will give the most popular ones.

Recipe for salted lard with garlic

You will need:

1 kg of raw fat on the skin,
10 cloves of garlic
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.

How to salt lard at home.

Rinse a piece of lard, dry it, cut a piece into two layers, lay it down with the skin on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, chop it thinly, break 2 parsley, put the garlic and leaf on the fat, press into the cuts. Grind the rest of the bay leaf and black pepper into crumbs with 2 tbsp. salt and cumin, mix, sprinkle one piece of lard abundantly with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Put the pieces of bacon on the foil carefully so that the seasonings do not wake up, wrap tightly, put in the refrigerator for 2 weeks. Or fat can be removed in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Put the layers in a container, pouring abundantly with all the seasonings (garlic is also in this case inserted into the cuts) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed down with the skin, the second - up, etc. First, such fat is kept for a day at room temperature, then it is put in the refrigerator (not in the freezer), salted for 3-5 days.
For the best salting fat on top can be laid oppression. Another trick - do not be afraid to sprinkle lard big amount salt - the product will take in exactly as much salt as needed.

A quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

Cut the fat into medium or big pieces, grate with salt, pepper, garlic passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

Recipe " Onion fat"- lard, salted in onion peel in brine

You will need:

Salo with layers of meat,
husk 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 garlic cloves,
1 liter of water
1 glass of salt.

How to salt lard in brine in onion peel.

Pour salt into a saucepan, pour in water, bring to a boil, put the onion peel, boil for 5 minutes, put the fat so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove the fat, dry . Grind garlic and parsley, crush black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them also over the entire surface of the pieces, wrap the lard with foil and put it in the freezer. It will be possible to eat such fat after it is completely frozen.

The above method is the so-called hot ambassador. You can also salt the lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (the brine concentration is at least 12%): the lard is placed in a container, poured with brine, pressed down with oppression and covered with a lid.

There are also very modern ways salted fat.

Recipe for salting bacon in a slow cooker in onion peel

You will need:

1 kg of fat with layers of meat (brisket),
200 g salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
black ground pepper,
garlic.

How to cook lard in a slow cooker in onion peel.

soak onion peel then rinse it out running water. Put half of the husk into the multicooker bowl, put the lard, put the bay leaf and the rest of the husk. IN boiling water 1l dissolve sugar and salt, mix, pour lard. Turn on the quenching mode for 1 hour, after stewing, leave the fat in the marinade for 8-10 hours or overnight. Then dry the fat, grate with garlic, passed through a press and mixed with black pepper, wrap cling film, put in the freezer, you can eat lard after it is completely frozen.

Cooking lard in onion skins

A terrific and simple recipe for hot pickling lard in onion skins.
This recipe is also good because lard salted in this way can be kept in refrigerators for about 3 months.

To make lard in onion skins you will need:

pork fat,
Water - 7 glasses,
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste
Coarse table salt - 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, put onion skins and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put chopped pieces of lard into it (in order to evenly salt the lard, the brine should completely cover the lard)
4. Salo should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. After that, turn off the fire and leave the fat in the brine for about a day.
6. Then we take out the lard from the brine, wipe it with a paper towel so that the lard is dry.
7. Now the fat can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put the pieces of fat in bags and put in the refrigerator for a day, then put in the freezer or use.

Very tasty fat it turns out - spicy and spicy, perfect for second courses, as well as vodka.

Delicious fat

Ingredients:

600 g bacon (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Cooking:

Grind spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Store in jars and refrigerate for 3 weeks.

Everything is very delicious!

Salo baked

For the recipe you will need:

Salo or pocherevka - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaf - 5 pcs.
- garlic - 1-2 heads.

Cut lard or handkerchief into long bars and stuff with spices and garlic. Sprinkle each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a bowl and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Salo "Ladies" - unusually tender

There are many ways to salt salt. Especially stands out among them is the "ladies'" ambassador in brine - the salsa turns out to be tender, tasty and can be stored enough for a long time.

Ingredients:

1.5 kg. lard;
1 l. filtered water;
5 st. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.

Cooking:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the pepper with peas, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the salo and clean the skin well. Slice large pieces. Put in a bowl, preferably glass. Pour the finished brine and put it in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - get, dry, sprinkle with spices to your taste. Wrap in foil and store freezer.

Fat pate

Lots of people love salo. I propose to cook a pate of bacon on hastily, which is perfect for a sandwich, especially with a green onion and cucumber. Great snack for a picnic.

You will need:

0.5 kg of salted fat,
1 large carrot
2 heads of garlic
bunch of dill.

Cooking:

1. Salo, garlic grind through a meat grinder.
2. We rub the carrots on fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried paper towels, cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, bay leaf, do not forget.

Then we cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted salo in onion peel

1.5 kg fat
200 g salt
1 liter of water
red ground pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Fat prepared according to this recipe is stored for a long time, it can be served on the table in any situation.

It is better to take a not very thick piece of lard, or sticks, about 4 * 5 * 15 cm in size.

Dissolve salt in a liter of water, add onion peel and bring to a boil, dip the lard into a boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with red pepper. Salt should be stored in the freezer.

Salo in the Urals

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

According to this recipe, salting lard is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of fat, you need to make cuts along.

Peel and cut the garlic cloves in half, stuff the cuts in the fat with the garlic halves.
Then a piece of lard needs to be sprinkled on all sides. coarse salt and wrap in any cotton fabric.

Store lard prepared according to this recipe should be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.

SALO IN A PACKAGE

Chop the head of garlic with a bunch of black and allspice, salt, spread the fat with this mixture, wrap it in a bag, wrap the bag with bacon in another bag. It is necessary to wrap it carefully so that there is no air left inside the bag, which, when heated, will inflate greatly. Leave the fat in the kitchen overnight to marinate.

In the morning, having collected water in a saucepan, dip the fat into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut and surprise yourself, home and guests who drop in with lard melting in your mouth, which they have never tried before ...

Quick recipe. Daily fat.

Very quick salting- cut into fresh fat cubes 5 x 5 cm, roll in coarse salt, black pepper, add any seasonings and place in a jar or pan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the fat is ready. You need to store it in the refrigerator.

Roll of fat "Quiet Ukrainian night, but the fat must be hidden..."

This is a roll of lard lovely dish which is to the taste of every connoisseur delicious food, and can also be an excellent component holiday table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time. I took fat 3 cm thick. I always take it thin fat, in him fat cells still do not need support from the reinforcement of the connective tissue - there are no veins in it, fibers, which sometimes interfere with biting and get stuck in the teeth. the fat was bright white with a faint pink tint.
Make cuts on the layer and put chopped garlic in them

Then she powdered with black and white pepper, dry basil and rosemary and salted. She twisted a layer of lard into a roll, and so as not to turn around she tied it with a harsh thread. In this form, in a bag, the fat was in the freshness chamber in the refrigerator for 2 days.

Then I transferred the bag of bacon to the freezer and remembered about it a week later, cut it.

Salo baked in foil

We take lean layers. Cut into portioned pieces and soak overnight in strong salt brine with the addition of spices for bacon (check the brine for strength raw egg: if the egg floats on the surface and does not sink, then the brine is good). Layers should marinate for at least 8 hours. In the morning, remove the lard from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the lard in hot oven 20 minutes if put in cold oven, then 40 minutes. I usually put it in a cold one. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Put it in a bag (right in the foil) and put it in the refrigerator until it cools completely.

Salo in garlic-salt solution

There are a large number of different recipes for making salted lard, and each hostess chooses the most acceptable one for herself. Here is another way of salting fat.

When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.

Then the fat must be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want lard sharper, then you can smear it with garlic mass.

Then the fat should be well sprinkled with coarse salt and red or black pepper.

Separately, you need to prepare a brine, for this, for two kilograms of salt, you need to take five liters of water and boil it.

After that, the pieces of lard should be put in an enameled bowl or pan and pour the prepared solution that has already cooled down, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be fully cooked. At first, such fat will seem very salty, but this is only the first impression. You need to get the fat out of the solution and let it dry, then remove extra salt, then to taste the fat will already be unsalted. If desired, lard can also be sprinkled with black or red pepper. Sprinkle generously.

Such fat is stored only in a cold place. It can then be folded into glass jar and close the lid. Or wrap in foil or parchment paper.

The finished fat is cut into pieces and served at the table, it can also be fried or made into cracklings.

Salo in the oven

Ingredients:

Pork fat with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash salo, pat dry.

Cut the lard into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take paper and cut it into squares. We put two bay leaves and chopped garlic on the sheet.

We lay out a piece of fat. We also put lavrushka and garlic on top.

We wrap the fat in paper. We take a cauldron or ducklings, lay out the fat in paper.

We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we remove the bags in the refrigerator.

Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
garlic 1 head

Cooking method:

The skin, if not cleaned, scrape well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Lubricate the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic cloves and sprinkle lard on top and bottom. Put the fat in a glass or enameled container, cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the salo in cling film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Salo or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Salo cut in half. We take a sleeve or a bag for baking, put pieces of bacon in it, pour marinade over it, tie it up and send it to marinate in the refrigerator for 12 hours. Then we take pieces of lard and transfer to a refractory dish. We put the dish in the oven and bake for about 30 minutes the fat at a temperature of 130 degrees, the brisket at a temperature of 150 degrees. Cool the finished fat in the freezer, cut into slices and serve.

Salo in the bank

Ingredients:

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

Cooking method:

Wash a large piece of lard, dry it. We cut off rectangular pieces 5 cm long from this piece. Rub each piece well with salt and put it tightly in a jar, sprinkling each layer of fat with chopped slices of garlic. Put a couple of bay leaves and peas of allspice on top. Close the jar with a lid and refrigerate. lard is ready for 5-7 days.

Pickled lard

Ingredients:

Salo with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the fat and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear at the same time). Then wash the fat and pat dry. Cut the fat into small pieces 4 cm long. Pour cold boiled water and put salt at the rate of 100 gr. per litre. We add spices. Fold the fat in 3 liter jar or enamel pan pour in brine. Add crushed garlic cloves to the jar. We close the lid, checking that all the fat is immersed in liquid and put in the refrigerator for 4-5 days.

Salo in brine

Recipe Ingredients

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

We cut the fat into 5x15 cm cubes and put it in 1.5-1 liter jars (like pickled cucumbers, standing up!), You don’t need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of fat, no more. And add different spices: garlic, peppercorns, bay leaf.

We cook brine.

Pour water into a saucepan and put on gas. Dip the peeled potatoes into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. We bring the water to a boil and a little, until the salt dissolves, boil on a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil again. The potato rises even higher. Then we put salt again and boil, and put salt in spoonfuls until the potato is on the surface (it should be "pushed" to the surface by the salt). All this time, the brine is quietly simmering (on the quietest fire). As soon as the potato "jumped out", we throw it away and boil the brine for literally another minute. Everything, the brine is ready. Don't even try it with the tip of your tongue!
The brine needs to be cooled down. As soon as it has cooled down, pour it into jars with cooked bacon, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them for a day in the apartment, then the jars need to be put in the refrigerator for 10-14 days (I have 2 weeks). I store it on the loggia (but now we have frosts under -35). The brine does not freeze in jars, it becomes very thick (overflows in the jar very slowly, imposingly!).

After 2 weeks, our fat is ready. To say it's delicious is an understatement! Soft, tender and slightly moist fat... You have long dreamed of this! Try it, salt it also in this way - you will not regret it.

How to cook Fragrant Salo

Ingredients for 10 servings:

Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams,
bay leaf (ground) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Step 2: First you need to combine all the seasonings described and mix them well so that they are evenly placed among themselves.
Stage 3: Mode fat on small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring the fat to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cold place.
Step 4: After the lard is infused with it, it is necessary to remove all the water with a towel and rub with garlic.
Step 5: rub the product with spices and leave until the fat hardens. After acquiring hardness, the product can be consumed.

Salo in onion peel

The product prepared in this way looks like smoked lard but has a specific taste. It is prepared by boiling in brine with the addition of onion peel and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is taken out of the freezer, otherwise it will crumble. Let it rest for a while at room temperature.

Ingredients:

Salo fresh 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 head
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Cooking:

To prepare the product, you need to take fresh fat of small thickness, stone table salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, put onion peel, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and lower the bacon cut into pieces into it.

Boil the fat on low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.

Remove salo from brine and pat dry
Grate the fat thoroughly on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before use, let the lard lie down for some time at room temperature (so that it does not crumble when cutting), remove excess garlic and chop thin slices. Serve with horseradish or mustard.

Salo roll recipe

Salo roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time.

For the roll you will need:

Salo (it is desirable to choose thin without a skin) square or rectangular shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it on a grater (or squeeze it with a garlic maker). First brush one side with garlic, rub with salt and pepper.

Wash and clean raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. In order to prevent the roll from unwinding along its entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Place in a saucepan and cover with water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool, putting it in the refrigerator. When the fat hardens, the roll can be cut into thin circles.

Salo recipe in Ukrainian

The best fat is considered to be from the sides or from the back of the pig, it is the softest, oily. The skin should be thin, well tarred. The structure should be white, soft and elastic.

Best for pickling fat fat without thick veins of meat. You can cook lard in Ukrainian different ways, however, there is one that has been known since ancient times. Consider how to salt lard in Ukrainian.

The recipe for lard in Ukrainian is quite simple and will not take much time.

Ingredients:

Salo 1 kg,
garlic
1 head
salt,
spices (ground red and black pepper),
bay leaf 1 pc.

Cooking method:

Cut the fat into pieces, approximately 15x7 in size, do not cut the skin. Grease generously on all sides with salt (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. With a knife, make small indentations (holes) in the fat and put a clove of garlic into each indentation. Then generously grate with pepper (black and red ground). Grind bay leaf - 1 pc, and also grate each piece.

Put the pieces on a flat plate, cover plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the pieces of fat and its structure). Then refrigerate for 1-2 hours to freeze the fat. Before use, clean the pieces of salt and spices. Store in the refrigerator (preferably in the freezer). Shelf life is several months. If underlining is used for salting, then the salting time is doubled.

Salted in this way, bacon is great for sandwiches and will become a real delicacy, as in the usual dining table, and at the festive feast.

How to salt lard with garlic?

Ingredients:

Salo - who loves what
5-6 garlic cloves
salt
ground black pepper and peas
Bay leaf

Cooking:

Before salting the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin so that the fat does not fall apart.

Cut the garlic cloves into slices, mix the salt with ground pepper and peas.

Then we roll each piece of lard in a pepper-salty mixture and cover each piece of lard with garlic petals.

We put the salted fat tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top.

We leave the fat for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.

Salted fat, especially with meat layers, has long been revered as a matter of special importance. There are quite a lot of recipes - how to pickle lard with a layer. We share a method that takes only a quarter of an hour, and is stored for as long as you like.

To cook delicious lard with a layer, you will need:

• Fresh fat - calculation for 1kg. Choose such layers so that their thickness is no more than 6-7 cm.

If you buy such a product on the market, ask how the skin was processed. Connoisseurs say that hot steam scalding is not the most the best option. The skin will then be tough. In the villages, for centuries, they used an ordinary burner for this. Therefore, the skin remains soft and tender when salted.

• Garlic - about 1 head.
• Salt - necessarily large - about 100g.

Although this product is impossible to oversalt! The structure is such that it absorbs exactly the amount that is needed.

• Seasonings: sachet prepared spices it’s convenient to buy, but you can assemble the mix yourself if you take thyme, cumin, a mixture of red, crushed allspice and black pepper, lavrushka.

You can pickle tasty, fragrant lard with a layer like this:

It is better to make a mixture for salting in advance. Mix the crushed spices with salt. Better to chop the garlic thin plates and using a knife, stick them evenly into the layers of fat.

Keep in mind that salting with garlic does not imply long storage. If you want to add salt for the future, do not stuff with garlic, but sprinkle or add snacks before serving.

Rub each piece thoroughly. Prepare a convenient container for salting. Be sure to sprinkle salt and spices on the bottom. Place the pieces skin side down upper layer, on the contrary - with the skin up. Sprinkle the future snack with salt, spices and cover with a cotton towel or napkin.

For the first two days, let the lard salt at room temperature, and then let it come to normal in the refrigerator. Usually, after three days the product is ready for use.

In villages, especially in Ukraine, lard was salted in oak or walnut casks. The aroma from such an appetizer cannot be replaced by any spices. If possible, buy a small jug or barrel. You can salt the "piggy product" different ways. Read lard salting recipe in brine. You might like this method better.

Watch the video, you will like "I suffer without fat"))) just below!

To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.

Smell the fat. Smell fresh product thin, sweet milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

• 1 kg of fat;
• 200 g of salt;
• 20 g black ground pepper;
• ½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

Transfer the fat to a container and refrigerate for 3-4 days.

Salo is ready. It tastes best with brown bread.

For further storage scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then in the freezer.

• 2 kg of fat;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.

• 1 liter of water;
• 2 handfuls of onion peel;
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of fat with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Cooking

Pour water into the pan, add the washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes. small fire. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

January 13, 2016

Salo is a favorite product for many. In addition to being very tasty, it contains a record amount of vitamins such as carotene, palmitic, linoleic and arachidonic acid. This wonderful product for breakfast, lunch and snacks. Of course, lard can be bought on the market, but it is best to cook it yourself.

How to buy high-quality fresh lard?

To prepare delicious product buy a piece no more than 5 cm thick. If lard is needed to render fat, larger pieces will do.

Pay attention to the color, it should be white. If the fat has pink shade, this indicates that the carcass was cut incorrectly. The most tender are the pieces cut from the ribs.

Smell the skin, it should smell like burnt straw. If you smell drugs or urea, you should not buy such dubious fat.

The easiest recipe

The fat must be cut into small pieces that can easily fit in the bag. Make a criss-cross cut on the white side and stuff the pieces with garlic. Then rub each shmat with coarse salt, and place in a bag, which then needs to be tied. So that the juice does not flow out. For three days, the fat should be in the kitchen, and only after that place the bag in the refrigerator for 4 days. Salt must be removed from each piece before use. This method allows you to make the fat very soft and tender.

Salo with garlic

For many, lard and garlic are inseparable products. For 2 kilograms pork product take about 4 large heads of garlic, which must be peeled and minced. Now the vegetable is mixed with black pepper and salt, and the resulting mixture is rubbed with lard. The pieces are stacked in a saucepan and placed in the refrigerator for 4 days. After this time period, the fat is ready.

Salo in brine

Many housewives have long taken note of this recipe, since the fat is very tasty and the skin is soft. You will need:

- a piece of lard, weighing about 500 gr,
- water,
— allspice,
- salt,
- garlic.

Pour one liter of water into a saucepan and add 5 large spoons salt, put the vessel on the fire, as soon as the liquid boils, set aside. Then garlic and pepper are added to the resulting brine. Sliced ​​​​pieces of fat are placed in a jar and filled with cooled liquid. After three days in the refrigerator, lard can be served at the table.