How to salt lard: homemade recipes. The most effective ways to store salted lard

Salting lard at home or buying it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and lard tastes better at the exit, don’t even dare to argue! I think the majority will agree on the correct opinion: houses are tastier and more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the well-known joke: “Why try it? Salo is like lard!” Salo is not bad, but it is very tasty!

Homemade recipe for salting lard in a dry way

Ingredients:

• fresh pork fat - 1 kilogram;
• coarse table salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - by preference or special mixtures for salting lard.

Dry salted lard home recipe So:

1. Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
2. In a bowl, mix the dry ingredients with coarse salt until evenly and roll the pieces of lard in this mixture on all sides.
3. Pour salt into the bottom of the container with a layer of 0.5 centimeters.
4. Lay pieces of bacon with small gaps, sprinkle with crumbs bay leaf and salt.
5. If necessary, the second layer should be placed on top and sprinkled with the remaining salt. Keep the container with bacon under the lid in a cold place or in the refrigerator for 5 days.
6. Further storage of the finished bacon is possible in the refrigerator or in sealed packaging separately for each piece in the freezer, which will greatly extend its shelf life.
7. Homemade recipe for salting lard in brine (brine)

Salo with layers of meat - the most delicious way

Ingredients:

• drinking water - 800 milliliters;
• fresh fat - 1 kilogram;
• sea ​​salt or coarse salt - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings - to taste.

Salo in brine according to a simple homemade recipe salted like this:

1. Washed and dried bacon cut into pieces big pieces 4-5 centimeters.
2. Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
3. Put the pieces of bacon tightly in a glass jar, pour cold brine and insist under the lid in the refrigerator for one day. If the pieces turned out to be larger, then the salting time is slightly delayed.
4. After salting, pieces of lard can be stored without brine in the refrigerator or in the freezer.
5. How to salt bacon with garlic and pepper at home

Salting fresh fat

Ingredients:

• fresh fat;
• coarse salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Salo with garlic and pepper salted at home like this:

1. Prepared (washed and dried with a paper towel) fresh lard cut into pieces of arbitrary size.
2. Garlic for salting in the preferred amount, peel and cut lengthwise into 4 parts.
3. In different places of a piece of lard with a sharp-nosed knife, make a recess where you immediately insert a sharp quarter of a clove of garlic, drowning it as deep as possible - this is called stuffing lard.
4. Grate the stuffed lard with a mixture of salt and black ground pepper with bay leaf crumbs and put it tightly in a plastic bag, generously sprinkling with salt - you can’t oversalt the lard.
5. Place the bag with lard in a container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, it is enough to scrape such lard for food with a knife from salt or rinse in cold water. The rest of the pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.

The original recipe for salting lard in onion skins

This is a hot method of salting fresh lard in a rich decoction of onion husks, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, only not so heavy on the liver.

Ingredients:

• fresh fat - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel - 2 cups;
• garlic and ground pepper - by preference.

According to the recipe, salt in onion skins as follows:

1. Washed through a colander onion peel put in a saucepan, pour the indicated amount of water, put on fire, bring to a boil, put right amount salt and dissolve it completely.
2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in a boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
3. Leave the boiled fat to cool onion broth for 12 hours, after which the pieces of lard are removed, smeared with chopped garlic and pepper, you can also connect ground red, which will give the product an interesting tone and flavor accent.
4. Wrap each piece of lard cling film or foil and those whose use is delayed, store in the freezer for even months.

Lovers over spicy taste When cooking lard in onion peel, we recommend adding a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

Solving the question: how to pickle lard, do not forget this simple and affordable way hot brine. Especially for such salting, lard with layers of meat is suitable. The whole process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

• fresh fat - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic - to taste.

According to a homemade recipe in hot brine, lard is salted like this:

1. Rinse the salmon and pat dry with a paper towel. Cut the layer of fat into 3-4 pieces.
2. In a suitable saucepan, where, having added all the listed ingredients, the amount of which, except for salt, is variable, cook after boiling for two minutes.
3. Turn off the fire and hot pickle place the prepared lard, cover with a suitable flat plate so that it does not float, remaining out of the brine. Salo remains in this brine until the product cools completely.
4. After cooling, place the entire container with brine and lard in the refrigerator and keep it there for three days under the lid.
5. After three days, remove the finished fat from the brine, let it drain, dry it with a paper towel and, having smeared it with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. You can store in the freezer for a long time.

Horseradish and any seasonings of your choice can be included in the mixture for smearing pieces of finished lard. But there is an option: do not coat with anything - it will still be very tasty!

How to pickle lard for smoking according to a rustic recipe

Smoked bacon according to homemade recipes is another delicacy! Only a significant portion of the success comes from correct salting before the smoking process.

Ingredients:

• fresh fat - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

By rustic recipe lard for smoking is salted like this:

1. Peel and mince the garlic.
2. Grate the washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously with salt on top.
3. Sprinkle further with mustard powder and spread out the bay leaves. Then pour boiling water over so that all the fat is covered with water.
4. The container with fat comes to natural cooling and is placed for 3 days with a closed lid in the refrigerator, after which it can be smoked or even eaten.

Roulette lard

This recipe for making combined lard takes a little time and effort, but finished product fills the house with an intense meat aroma.

Components:

• lard with a meat layer - 1.8 kilograms;
• dill seeds - 2 tablespoons;
• black or red ground pepper and rosemary - 1 tablespoon each;
• coarse salt - 1 tablespoon + 2 teaspoons of kosher salt;
• garlic - three cloves;
• olive oil - 2 tablespoons.

Cooking instructions

1. The spatula is good for cooking. pork carcass, brisket and loin, which should be with a small meat layer.
2. Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a rosemary coffee grinder until the texture is finely ground but not powdery.
3. In a small bowl, use a masher to mash the spice mixture with the salt, garlic and olive oil to a pasty state. Other seasonings that go according to the recipe can be used as a topping.
4. At whole piece pork, separate the meat layer, and turn the piece itself with the skin up and use a knife to make a not deep notch so that ready product then it didn't crack.
5. Separate the meat layer from the pulp of the fat, season to taste, and rub the fat generously with the mixture of seasonings prepared.
6. Grind the meat part into pieces, season to taste and put on the prepared semi-finished product, retreating from the edge by 1/3. Roll everything up and send it to the refrigerator overnight for eight hours.
7. Put in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with branches of parsley and dill

This recipe was recommended to me by my good friend, and her mother and grandmother handed it down to her. Salo turns out to be very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper.

Components:

• fat - 6 kilograms;
• garlic - 2-3 heads;
• dill and parsley greenfinch - 2 bunches;
• dry mustard (powder) - 1 teaspoon;
• salt - 600 grams.

Technology for the preparation of salted lard in jars

Cut lard with a small meat layer into pieces, which should go into three liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, healthy sprigs of greens from dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the cloves and chop.

After the bottom of clean three-liter jars, sprinkle with three tablespoons of a mixture of salt and pepper, then greens and garlic branches. Dip all the pieces in salt seasoning and put in a bowl, shifting with herbs and garlic. And do it all the way to the top.

At the end, crush the surface of the laid out fat with mustard and close nylon cover or tie with food paper with cellophane. At long-term storage fat, mustard slows down its deterioration.

Salo boiled with cherry twigs

People say: “There is never too much fat”, Salo is not bad, it is delicious! I want to suggest the old fashioned way salted fat, then only natural natural supplements, from which there was only benefit, and the taste is excellent!

Components:

• fat - 2.5 kilograms;
• water - 2 liters;
• branches from cherries - at least 250 grams;
• onion- 5 small onions;
• garlic - 14 cloves;
• husk - how much will go in;
• salt - two glasses;
• pepper - in the preferred amount.

Instructions for cooking boiled bacon with cherry sprigs

1. Conduct preparatory work By primary processing fat. Then grate with coarse salt and ground pepper (you can red or black) on all sides. Large pieces cut into four parts, but without cutting at the base.
2. Cut cherry branches from a healthy tree, dry slightly, then break into pieces. After adding onion and garlic husks, onions with garlic, cut into two parts.
3. Take two standard plastic bags, put one into the other, lay out the proposed combination of spices and flavors on the bottom and sides - but bay
   Do not add a sheet!
4. Delicate aroma from cherry twigs will be lost immediately. Tie the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the package.

A quick way to pickle lard

What ingredients will be needed:

• A kilogram of fat;
• 400 grams of salt;
• Garlic - 5-6 cloves;
• A little ground black pepper.

How to pickle lard according to the recipe for hastily:

1. The fat must first be washed, cleaned of dirt and wiped with paper towels;
2. We clean the garlic from the husk, cut into thin slices;
3. Cut the fat into small slices, pierce in several places;
4. Then we rub each piece with salt, garlic and pepper, insert garlic into the puncture sites;
5. We put all the grated pieces in a jar, sprinkle with the rest of the salt and pepper;
6. We place the jar in a container with water, put on fire and sterilize in boiling water for 30-45 minutes;
7. Ready fat recommends eating in a short period, otherwise it will deteriorate.

Secrets and tips on how to pickle fat correctly

• In the matter of salting lard, one should not be afraid of an overdose of salt and spices: lard will take only a certain amount of salt, and spices can always be removed from its surface.
• The peritoneum is suitable for hot types of lard salting, and in the dry version it will remain very tough. Side layers of fat and from the back - here best material for dry salting.
• The smell of garlic, with its preliminary use in salting, quickly disappears. For this reason, it is better to rub pieces of fat on them before eating them.
• If the fat is harsh, then it can be softened by soaking in cold water for 10-12 hours, while adding a couple of teaspoons granulated sugar which will only improve its taste. Read more
• Lard before you need to serve it thinly and evenly, hold it in the refrigerator. When cooled, it is more elastic and a sharp knife can easily cope with it.
• At ripe salted bacon meat strips darken. If they are still pink, then you need to give the fat time to brew. With dry salting, salt can be sprinkled on unsalted pieces of bacon, while in brine, salt should not be less than normal.

Harvesting bacon using the salting method is very popular, as it does not require special culinary skills and costs, and gives different taste results. Salting can be done by several methods (dry, wet, hot, using smoking and cooking lard), which are described in the recipes below.

Dry salting of fat

List of ingredients: coarse salt, black or red ground pepper, allspice, bay leaf, garlic, fragrant herbs.

The calculation for 1 kilogram of fat is presented. It is necessary to mix 4 tablespoons of salt, herbs, half a tablespoon of pepper, bay leaf.

If the fat is thin, then it can be salted in one piece, if it is 5 centimeters or more, then it should be cut into layers. Garlic lovers can add to each layer a small amount of grated garlic. At the bottom of the container you need to lay out a layer of fat, then add pepper and a few bay leaves. Next, you can put the next layer in the dishes, sprinkle it with a mixture, and so on until all the fat is over. For salting, lard is laid very capaciously: the first layer is laid out with the skin down, the second up, and so on in order.

You need to store fat in a cold place or in the refrigerator. You can eat it after about 5-10 days.

Quick salting with spices

Prepare a mixture of spices (3 tablespoons per half kilogram of fat), which will include dry garlic, black and red pepper, mustard, coriander, turmeric, cumin, bay leaf, nutmeg. Mix spices with 3-4 tablespoons of salt. For salting you will need a tray. Thin layers of fat should be well pushed into the spices with salt, roll and place tightly in the tray. After sending the tray to the refrigerator. After three days, the fat will be ready.

Before use, the lard should be rinsed a little in cold water to wash off excess salt and spices. Such fat is not stored for a long time, it must be consumed within a week after its readiness.

Hot salting

Ingredients: one and a half liters of water, two kilograms of bacon, one glass of salt, one head of garlic, about 15-20 chopped peas, one teaspoon of adjika, five bay leaves, 100 grams of onion peel, 6 teaspoons of liquid smoke.

For this salting method, the thickest piece of fat is selected, reaching a thickness of 3 centimeters.

To begin with, the skin is carefully scraped with a knife, until white. After, the fat must be cut into pieces. At the next stage, you need to pour water into the container and bring to a boil, also add adjika, pepper, bay leaf. After boiling, you can add liquid smoke. Pieces of lard are already added to the boiling brine. The fire can be reduced, boil the fat for five minutes. Salting will be uniform if the pieces of fat are completely covered with water. The pan with lard should be left in brine for 12 hours. After this time, you can get the fat and dry it, rub it with garlic and paprika, leave it for two or three hours in the cold and the fat is ready.

Wet salting in Ukrainian

Ingredients: 2 kilograms of lard, 1 glass of salt, 5 glasses of water, four bay leaves, five cloves of garlic, black peppercorns.

Bring water to a boil, add salt, boil for a while and then cool. First you need to peel the skin of fat, cut into small pieces and lay loosely in three liter jar. Spread garlic, bay leaf, pepper between the layers and pour brine. The jar should be covered with a loose lid.

Fat with this method is salted for a week at room temperature. After the fat should be stored in the refrigerator and consumed within two weeks.

Salting lard in brine

List of ingredients: 2 cups of water, 2 kilograms of bacon, 1 cup of salt, five bay leaves, two cloves of garlic, black peppercorns.

Boil water with salt for 15 minutes and leave to cool. In the meantime, lard should be cut into small pieces and put in a jar. Between the layers lay out a mixture of garlic, black pepper, chopped bay leaves. After the fat should be poured with already cooled brine. After weeks of infusion in a dark place, we send the fat to the refrigerator.

Salo prepared according to this recipe has the most long term storage.

Acute salting of fat

Boil water with 1 glass of salt, add a small handful of onion peel, bring to a boil and then leave to boil for another 10 minutes. Fat must be put in the prepared liquid. There should be enough water to cover it completely. After that, the fat in brine should be boiled, removed and rubbed with red pepper and garlic, placed in jars. After a week, the fat will be ready.

Express salting

In the jar you need to put the lard, chopped large pieces, garlic, salt. After that, the fat is poured with boiling water and cooled. With this treatment, the fat will be ready in a few hours. Store it in the refrigerator and consume within a week.

According to the classic recipe

Large pieces of fat about 300 grams should be treated with salt and put in the refrigerator for 2-3 days. After the specified time, prepare the following mixture: peppercorns, bay leaf, a teaspoon of black pepper, salt, garlic. Cook bacon in this mixture for 7-8 minutes. Next, the fat can be sent to the freezer for two days.
You can store in the freezer for up to 4 months, in the refrigerator and thawed, you can store no more than two weeks.

Salting for smoking

Ingredients: one and a half kilograms pork fat, 3 cloves of garlic, 200 grams of salt, bay leaf, dry mustard, water, alder, apple and cherry chips.

In the process of preparation, we wash and dry the bacon, put the water on the fire, peel and grind the garlic, and break the bay leaf. Salo must be rubbed with garlic and salt, and sprinkled with parsley and mustard. It is important to literally drive the spices into the fat. Pour salt into a separate container and put lard on top, pour boiling water over it. Water covers fat completely. Cover the container and refrigerate for a week. After this time, the fat can be pulled out of the container and washed off the salt coating, then dried. Salo is ready for further processing by smoking.

Spicy salting of boiled lard

Ingredients: 2 kilograms of lard, a glass of salt, black pepper, 2 laurels, 1 head of garlic, one quarter teaspoon of red pepper, a quarter teaspoon of sweet ground paprika, ground coriander, half a teaspoon of mustard seeds, one teaspoon of sesame seeds.

Pour water into the container, add salt and black pepper. Bring the brine to a boil. The bacon must be washed and cut into pieces about 20 centimeters long. After the brine boils, we place pieces of fat in it, reduce the fire to the weakest. You need to cook the fat for 1 hour. About ten minutes before the end of cooking, add the parsley. While the lard is being cooked, you need to make a mixture: we clean the garlic, wash and rub, add spices. The mass must be homogeneous. As soon as the fat is boiled, you should get it and grate it. garlic seasoning. Grated lard should be left in a separate container and allowed to cool. After 2 hours, boiled lard will be ready.

You can store it no longer than 10 days and only in the refrigerator.

Many housewives sooner or later think about how to salt lard at home, because lard cooked with your own hands is a wonderful hearty snack and very useful product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Fat contains fats valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion this product diet has a beneficial effect on health. Of course, fat should not be abused, but eating 10-30 g of fat per day is very useful. If you do not know how to salt lard at home, tips and recipes from "Culinary Eden" will come to your aid.

When choosing fresh lard, remember that a good product should have the same White color with a pinkish tinge fresh smell and dense elastic texture. To check the quality of the fat, use a sharp knife - quality product will pierce easily with little resistance. It is better to refuse to buy too soft fat with a yellow or gray tint. The thickness of the fat should be from 3 to 6 cm - more fat fat can be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard can be tough and smell bad at the same time. As you can see, it is worthwhile to approach the choice of fat with all care, since bad product even the most competent salting will not save.

Before cooking, lard must be washed under cold water. running water scrape the skin with a knife and dry thoroughly paper towels. In the event that you still got thick fat, it should be cut into thin layers, otherwise it will not salt. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Salo can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case the fat is rubbed with salt and spices with the addition of garlic and put in the refrigerator for a period of 3 to 5 days. With wet and hot methods, the product is cooked in brine (in the first case, it is poured with brine, in the second case, it is boiled in brine) - these methods are more laborious, but the cooked lard is very different. long term storage (up to 1 year). For the best salting fat can be used oppression. Also, do not be afraid to sprinkle lard big amount salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready fat must be stored in a refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting

Ingredients:
2 kg fat,
150 g salt
1 head of garlic
ground black pepper to taste.

Cooking:
Cut the fat into slices about 4-5 cm wide and make transverse cuts on it with a knife. Pour the salt into a bowl and rub the salt over the lard thoroughly on all sides. Sprinkle with black pepper and place chopped garlic in the cuts. Put the fat in a plastic bag or enameled bowl and refrigerate. Salo will be ready in 3-4 days. After that, it is necessary to clean off excess salt and pepper from the fat, place in a bag or wrap with parchment paper and store in the freezer.

Salting fat wet way in brine

Ingredients:
800 g pork fat,
3 liters of water
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 garlic cloves,
4 heaping tablespoons of salt
5-7 bay leaves,
2 teaspoons ground paprika.

Cooking:
To prepare the brine, pour water into the pan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Put the prepared bacon in a glass jar (best of all, 0.5 l) and fill it to the brim with the prepared brine. Bay leaf and pepper should be in a jar. Close the jar with a lid and place in the refrigerator. Salo will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After that, grate the lard with paprika and garlic passed through the press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Salting fat in a hot way

Ingredients:
1 kg fat,
1 liter of water
100 g onion peel,
80-90 g of salt,
8-10 garlic cloves,
10 peas of allspice,
6-7 black peppercorns
5 bay leaves,
2 tablespoons of sugar
ground black pepper or other spices to taste.

Cooking:
Put onion peel, salt, allspice, black peppercorns, bay leaves and sugar in a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the bacon cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the fat from the brine, dry it, rub it with garlic and ground black pepper passed through a press. Wrap the fat in foil or cling film and put in the freezer for 3-4 hours. After that, the fat is ready for use.

Fast salting method

Ingredients:
1 kg fat,
4 tablespoons of salt
7-8 garlic cloves,
a mixture of peppers to taste.

Cooking:
Grate the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the fat in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. Salo can be eaten the next day.

Salo salted in brine

Ingredients:
1 kg fat,
800 ml of water
1 glass of salt
5 garlic cloves,
5 bay leaves,
7 peas of allspice.

Cooking:
To prepare brine (rich saline solution) salt must be dissolved in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Put small pieces of bacon in a glass jar, laying chopped garlic, pepper and bay leaf between them. The fat should not be packed too tightly. Pour brine over salo. The amount of brine should be 1-2 cm higher than the fat. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After that, you can try the fat. If it has an unsaturated taste, it should be allowed to salt for a few more days.

Now you know how to salt lard at home in order to get high-quality delicious product to the delight of the whole family. It remains only to choose the most liked method of salting and be a little patient. Bon appetit!

Cooking delicious lard - recipes for cooking at home

Salo - recipes for cooking at home

For many centuries, lard was the food of the poor - the most enviable pieces of 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 an 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, do-it-yourself 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 is easy to pierce, 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 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 inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, 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 better salting of fat, oppression can be laid on top. Another trick - do not be afraid to sprinkle the fat with a lot of 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 bacon into medium or large 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,
ground black pepper,
garlic.

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

Soak the onion peel, then rinse it with 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 lard, grate with garlic, passed through a press and mixed with black pepper, wrap with 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. pork fat;
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. Cut into 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 in the freezer.

Fat pate

Lots of people love salo. I propose to cook a quick bacon pate, which is perfect for a sandwich, especially with a green onion and a 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 with 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 fat should be sprinkled on all sides with coarse salt and wrapped 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 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. 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 off and get stuck in the teeth. the fat was bright white with a barely perceptible 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 bacon 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 brine

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 a glass jar and closed with a 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 lard 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. Put the fat in a 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 a small thickness, rock 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.

For salting, it is better to take thick 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 liberally on all sides with salt (it is better to use a stone coarse 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, lard 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 garlic cloves into slices, mix 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.

Salted lard Pack tightly into a deep bowl. 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.

Continuing to fill the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. In it I will give 5 step by step recipes cooking treats and consider the benefits and harms of salted lard.

For the preparation of delicious lard, high-quality raw materials are required. IN different countries fat has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, while Belarusians use potatoes for this purpose.

Soft fat is suitable for salting and it is easy to determine it when buying by piercing it with a knife or a toothpick. In this case, the tool of labor should not meet with strong resistance.

Helpful Hints

• Look at the stigma - a sign of quality. Don't buy the product without it.
• good fat has a soft thin skin (the thicker, the more rigid the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
• Salo easily absorbs the smell of nearby products. If, upon arrival home, you find that it has been soaked, for example, with fish, soak it in water with the addition of garlic.
• For rubbing, I recommend using coarse salt. She will give salty taste and remove excess moisture.
• To speed up salting, cut the fat into pieces. If necessary, make a puncture or incision in each piece. Don't be sorry for the salt. Raw materials will absorb as much as needed, and it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give the popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to sort it out. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when mothers pleased us with salted bacon, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients:

• Salo - 1 kg.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Allspice- 6 peas.
• Water - 1 l.

Cooking:

1. Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper into the water. Boil the liquid and cool until warm state.
2. Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container is suitable for this purpose, or glass jar.
3. Cut the garlic cloves into slices and lay between the pieces of lard. Fill everything with brine, and put oppression on top so that it does not float up. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
4. Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will seize and be easily cut even with thin plates.

Video recipe

To ready-made treat become refined and more delicious, add some vegetables or spices. Any store sells a special seasoning for salting. If one is not found, add a little cumin, dry basil, paprika, coriander to the brine, mustard seeds or red pepper.

Salted lard with garlic - very tasty!

Usually fat is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pots are empty. You open the refrigerator and you see fragrant and tasty lard. With bread and onions, it easily drives away even severe hunger and replaces full lunch.

Ingredients:

• Salo - 1 kg.
• Large salt- 6 tbsp. spoons.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Cumin - 1 tbsp. spoon.

Cooking:

1. Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Put the ingredients in a cloth, twist and grind with a hammer. Just don't overdo the pepper. Salt the resulting mixture.
2. Spread the mixture on each piece of bacon in turn. Don't be sorry for the salt. Salo differs from meat in that it takes as much salt as needed, and the excess is left aside.
3. Leave the workpiece for a day in cool place.
4. Throw in the garlic. One head is enough. Peel and chop the cloves with a garlic chopper. Process all the pieces with the resulting garlic mass and fold them tightly into a resealable bowl.
5. Keep everything in the refrigerator for three days, and then arrange it in bags and send it to the freezer for storage.

Many people cook shish kebab during outdoor recreation. Without this dish, you cannot call a full-fledged outing to the river or to the forest. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If it is roasted on coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion peel

Salo, which I cook according to this recipe, resembles smoked bacon. The delicacy cut into thin slices looks on any holiday table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this fat is cooked on their own, they do not believe it. To convince them, I share secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a ruddy hue and delicate fragrance, A taste characteristics ascend to heaven.

Ingredients:

• Salo with a layer - 1 kg.
• Salt - 200 g.
• Onion peel - 2 handfuls.
• Sugar - 2 tbsp. spoons.
• Laurel - 3 pcs.
• Allspice - 4 peas.
• Garlic - 3 cloves.
• A mixture of peppers.
• Paprika.

Cooking:

1. Pour a liter of water into a spacious saucepan, add washed onion peel, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product “drowns” in the liquid.
2. After re-boiling boil for 20 minutes small fire. Remove the pan from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
3. Remove the lard from the brine, wait for the liquid to drain and rub with a mixture consisting of chopped garlic, paprika and a mixture of peppers. It remains to wrap in film and send to the freezer, in room conditions don't hold.

Before serving, remove the fat from the freezer, wait 5 minutes and cut into thin slices using sharp knife. The delicacy goes best with black bread and homemade mustard.

How to salt lard in a jar at home

Ingredients:

• Salo - for the volume of a 3-liter jar.
• Salt - 300 grams.
• Black pepper - 2 tbsp. spoons.
• Laurel - 3 leaves.

Cooking:

1. First of all, sterilize three-liter jar and cook tight lid from plastic. Cut the salo into medium-sized pieces. I cut into pieces 10 by 7 cm.
2. Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
3. Rub each piece thoroughly with the resulting mass. Then put it tightly in a jar, filling the voids with spicy salt. When the fat reaches the neck of the glass container, sprinkle a layer of salt on top and close the container tightly.
4. If you intend to use the product immediately, keep in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, because under the influence of oxygen it will turn yellow and lose its taste.

Salted bacon prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting bacon in Ukrainian, and it is problematic to say which one is the best, because it culinary symbol Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

• Salo - 1 kg.
• Salt - 200 grams.
• Garlic - 5 cloves.
• Carrot - 1 large.
• Ground pepper- 1 tbsp. spoon.
• Coriander - 1 tbsp. spoon.
• Paprika - 1 tbsp. spoon.

Cooking:

1. First of all, prepare the fat. Using a sharp knife, scrape off the skin and remove debris from the surface. I do not recommend washing. Then stuff each piece with garlic and carrots.
2. IN small dish mix salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the dish in which you plan to salt. The main thing is that the container does not oxidize. Rub the same mixture on each piece.
3. Place the prepared lard in a dish with the skin down on a pillow of spiced salt. Place a quarter of a bay leaf and a clove of garlic next to each piece.
4. Cover the container with a lid and leave for 2-3 hours at room temperature.
5. Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that they are ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep it in a container in which it was salted. Remember, you should not delay eating the delicacy, after a month the taste will change. Salo is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted fat is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is detrimental to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Salo is a source of fatty acids, among which arachidonic acid is a substance that has positive influence on the work of organs and blood counts. Includes one more important component- lecithin. Thanks to this substance, cell membranes become strong and elastic. For state blood vessels it is important.