How to salt pork fat in a dry way. Lard dry-salted at home with garlic and other spices

Few housewives know how to properly pickle lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very useful for the human body. Although earlier often this benefit was called into question.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But just don't overdo it. Overuse absolutely any product, even the most useful, of course, can do harm.

Today we will show you how to choose the right lard for salting. And cook it deliciously at home with and without spices. You will learn that salting lard at home is not difficult.

Cook traditionally with our recipes Ukrainian dish you can quickly and tasty. To begin with, it should be borne in mind that homemade salted lard has different tastes. And they depend on huge amount factors:

1. choice of salting option;
2. the choice of the product itself;
3. age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, the first thing. What you need to do is to choose the right product for salting.
How to choose a product, several useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the fat intended for salting. The product must be white or pale pink. Yellow indicates that the product is not fresh, or was stored in the wrong conditions.
3. The skin should cut well, have a light orange color and be free of bristle residues. When it is easily and effortlessly separated from the main piece, the product good quality.
4. Smell: cut a piece. fresh product has no specific smell either outside or inside.

How to salt lard with garlic and pepper in a dry way

The name of the person who salted lard for the first time, sunk into oblivion. But the product was to the taste of many nations. Most likely, for the first time it was salted and the warriors of Rome took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to cook various dishes from it. hearty meals. salt tradition pork fat spread to all Slavic territories, the Baltic states and European countries.

You can salt the fat yourself at home. The success of the business depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a proven place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

• pork fat 1.2 - 1.5 kg;
• finely ground black pepper - 5 g;
• salt, necessarily large -100 g
• fresh garlic- 4-5 cloves.

How to salt lard in a dry way at home - step by step recipe with photo:

If there is no strong contamination on the piece intended for salting, it is not necessary to wash it. It is enough to clean the soiled areas with a knife.

Separately combine salt and pepper and mix.

Cut pork fat into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the sliced ​​​​pieces on all sides in the resulting mixture.

Put it in a clean container and mix with minced garlic. If salt and pepper remain, then add the mixture on top.

Put the container in the refrigerator on the bottom shelf.

A week later, salted pork fat with pepper and garlic is ready. A piece of black bread with salty fragrant lard tastier than a hamburger from the cafe fast food.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what is needed for this.

Attention! In order for the lard to be well and quickly salted, choose thin pieces (up to 5 cm in thickness). If salting a thick piece, then cut it into several smaller pieces.

Salting fat in brine in a cold way in a jar

This salting option is considered classic and the salting period is 3-4 days.

• fat per quantity per one three-liter jar if laid in pieces tightly;
• jar (3 liters);
• water - 1 liter;
• garlic - 4-5 cloves;
• allspice and black pepper (can be ground, can be peas);
• salt - 6 tablespoons;
• laurel - 3 leaves;
• a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - a recipe with a photo step by step:

On a note! A spice mix can be purchased at the store. Seasoning "For salting" is perfect.

Pour water into a saucepan (it is better to take a saucepan), add salt and mix thoroughly. We put the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Spices (coriander, peppercorns) are crushed a little with a spoon. If bulk spices are taken, then, accordingly, they do not need to be crushed. Add all the spices except garlic to the boiling brine, mix and immediately turn off.

Peel garlic cloves, cut in half lengthwise. If you took large slices, then into several longitudinal parts. Slightly crush with a spoon. Add garlic to the cooled brine, mix.

We take a jar, put pieces of lard cut lengthwise into it.

Attention! Fat in a jar for salting should be packed tightly. At the same time, so that later there was an opportunity, if necessary, to get one or two pieces.

Pour the lard in a jar with a completely cooled brine along with spices, spices and bay leaves that have settled to the bottom.
Shake the jar, leave, without closing the lid, for 2 hours in the room.

We close the salted lard in brine with a lid, send it to the refrigerator for 5-7 days. How longer than the bank with fat it will stand and be salted, so, accordingly, it will be more salty.

Completely ready homemade lard in brine will be in a week. Then you can eat it or continue to store it in the refrigerator in this form.

If you do not like to eat wet, only lard taken out of the brine, you can do the following:

• take it out of the jar, put it on a paper towel;
• after drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in freezer. It can be kept at home in this form for more than a year.

Salo in brine - the most delicious recipe in onion peel

It turns out incredibly fragrant, strong in texture, tasty. It is salted in this way quickly: only 1 day and the dish is completely ready.

To prepare, take:

• 1.5 kg. fresh white bacon (preferably with layers of meat);
• salt 100 grams;
• 1.5 liters of water;
• 5 garlic cloves;
• 3 bay leaves;
• 9 peas of black pepper;
• 4-6 peas of allspice;
• onion peel (50 grams is enough).

Step-by-step recipe for salted bacon in onion peel:

Take a pot, it will be enough for 3-5 liters. Put dry husks removed from the bulbs and washed under water on the bottom of the pan. Put pieces of lard on top of the husk. Salt the product on top, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For salting fragrant lard in a hot way, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pot with water, set to heat.

On a note! Fat in the water will float to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the saucepan on the stove boils, wait 10 minutes and reduce the heat to the very minimum. Leave in hot brine for another 15-20 minutes, and then remove from the stove and leave to infuse in any cool place for a day.

After the specified time, fat in onion brine cooked at home will be ready. The product will remain to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar of garlic and spices

The product is salted in this way for 3-4 days.

For salting it is necessary to prepare following products:

• 0.5 kilograms fresh fat;
• any spices to your liking (you can buy seasoning "For salting bacon" or make your own mixture of garlic, pepper,
• bay leaf, thyme, coriander, etc.);
• water - 1.2 liters;
• salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

We put water on the fire, bring it to a boil, turn it off and let it cool completely to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. Peppercorns and other spices in grains are crushed with a spoon, so they will give all their flavor to the brine. Let's put it all in the water.

Attention! If for salting you take purchased ground spices, then they will be added to the dish last. After filling with brine.

Add salt to the salting brine, mix until it is completely dissolved in water. Pour the brine into a jar (if you will salt in a jar), or leave it in a saucepan.

Cut the bacon into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine, cover with a lid. The lard in the brine should be completely covered.

Put the container in the refrigerator or on the balcony if salting is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

It can be taken out, cut and eaten. For storage at home, it is necessary to remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Salo with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

Can be served as independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any cereals and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Salo is so interesting product that they salt it in all sorts of ways, as they say, who is on what much. It is salted in onion peel, in brine, in a cold way, in a hot way. It is boiled and it turns out boiled-salty, and the lard is also salted in a dry way.

Separately, I would like to dwell on salting lard in a dry way.

Coarsely ground pickling salt (No. 1 or No. 2) is suitable for salting lard in a dry way. It is this salt that will cope well with the moisture that needs to be “pulled out” of the fat. Never use iodized or extra salt.

Most classic way dry salting - it's just sprinkle lard with salt. But it's too easy. Salo is in good contact with almost any spice. Therefore, why not add some color and flavor to our appetizer.

And if you are completely new to cooking and do not understand spices, then go to the market, there is such an abundance of these herbs that your head is spinning. Ask the seller and he will give you exactly those that are ideal for fat.

When choosing fat, there are also some nuances. Without understanding the fat, you can buy, for example, a piece of fat that will not be possible to eat. Of course, such a piece can be salted and you can eat it, but it will not bring you pleasure, you will chew it like chewing gum. While the right fat will melt in your mouth.

In the right fat, the skin should be soft and easily torn off. Smooth and even in appearance, but elastic to the touch. Of course, a layer on fat is welcome. Something like this for me:

And here is such a section of fat, it will just be like rubber. Try not to buy such pieces for salting. You see, they are kind of loose.

Let's look at the most common option for salting lard in a dry way ...

Salt lard in a dry way at home - a recipe with garlic and pepper

As I said, take non-iodized salt. Dry salting implies the presence of a lot of salt, so you won’t get off with one pack. Take two or even three, it will not be superfluous.

So, what else do we need for salting?

1. A good piece of fat

2. Seasonings for salting

5. Ground black pepper.

First of all, when you come home from the market with a piece of fat, you need to wash it. But there is no point in just washing, you need to scrape it with a knife under running water. It is necessary to wash so that the skin is without a single speck. You will see how much dirt remains on the knife. And imagine all this dirt would get into your body. So don't be lazy and wash thoroughly.

Then cut the fat into portioned pieces what you will salt. I advise you to cut into small pieces so that a piece is eaten in one or two times.

Let's take salt.

Pour all the salt into a bowl or into any deep saucepan, I have 2 kg. and all spices. We mix.

Now this spicy salt can be used in the preparation of certain dishes, such as broths. So you can stock up a little!

The curing mixture is ready.

It is best to take glass or enameled dishes for salting. At worst, a food, plastic container will do.

We pour our salt into it to hide the bottom, about 1 cm thick.

Next, we rub our pieces of lard with grated or crushed through a garlic press, with garlic on all sides. You can additionally stuff the lard with garlic. Therefore, I cannot say exactly how much garlic is needed for the recipe. But I say for sure that you won’t spoil the fat with garlic!

On top of the garlic, sprinkle curing salt (mixture) and put in a prepared container. We do the same with all the rest of the fat. Sprinkle the remaining salt on all our pieces so that it completely covers the fat.

And now everyone has the same question...

How many days to salt lard in a dry way

Everything is very simple here. Remember or write down. When the fat was covered with salt, cover with a lid and salt, with room temperature, 4 (four) days!!!

If you can’t stand it anymore, then you can try it in four days. But I recommend holding it for another 3 or 4 days, but already in cool place e.g. in a refrigerator.

So, the week has flown by, we take out the fat and scrape off all the salt. She did her job and we don't need her anymore.

Here's what we have:

Pay attention to the layer of meat, it seems to be dried. Now, if you have just such a color, then the fat is completely salted and ready for use. And if the meat is red, then hold it in salt. But a week is usually enough to salt any amount of fat.

Then spread the fat into bags and store in the freezer. But as a rule, it is not stored for a long time))).

If you have not tried this method of salting, I definitely recommend it. Salo is very tender, soft and very fragrant.

If spices confuse you, then just take salt, garlic and black ground pepper. It will be delicious too.

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself useful product 1-2 servings daily with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

Salting fat at home

The recipe for how to salt lard deliciously begins with the choice of components:

• High-quality lard should be bought from a trusted manufacturer or on the market.
• The fresh product is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
• Gray color speaks of an old product, as well as extraneous odors.
• High-quality lard smells fresh, gives light sweetness, has a soft thin skin.

Best for pickling thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or a wild boar - not only is the fat tasteless and tough, but after processing it also acquires nice smell urine. You can determine the origin by igniting a small piece- the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can keep it for up to a month, as they did in the old days.

dry way

After preparing the components, it remains to figure out how much to salt the fat. cold way or, as it is also called, dry, suggests that the product, rubbed with seasonings, salt and garlic, turns into a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. It is better to choose a step-by-step recipe or a recipe with a photo for yourself in order to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke for further use. Traditional options salting are the use of brine, garlic, hot marinade or dry seasonings. The recipes below will tell you how to cook tasty dish.

in brine

• Preparation time: 1 week.
• Servings: 40 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. Utility meat product invaluable - warms and saturates the body in winter.

Ingredients:

• lard - 2 kg;
• water - 1 l;
• Bay leaf- 4 things.;
• salt - a glass;
• garlic - head;
• black pepper - 5 peas.

Cooking method:

1. Prepare the brine: pour water into a saucepan, add salt, boil, cool.
2. Cut the bacon into small pieces, grate with chopped garlic.
3. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room.
4. Salt, keep in the refrigerator.
5. After a week, when the meat is salted, put in storage in the freezer for the winter.

Dry way with garlic

• Cooking time: 3 days.
• Servings: 40 persons.
• Calorie content of the dish: 810 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

• fat - 2 kg;
• a mixture of spices - a package;
• black pepper - 10 g;
• sugar - 10 g;
• garlic - head;
• salt - 2 cups.

Cooking method:

1. Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass.
2. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

with garlic

• Preparation time: 10 days.
• Servings: 40 persons.
• Calorie content of the dish: 816 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. For him, no regrets garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot, snack for an afternoon snack or before a late dinner. Beneficial features keep even after freezing.

Ingredients:

• fat - 2 kg;
• garlic - head;
• black peppercorns - 10 g;
• coarse salt- cup.

Cooking method:

1. Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
2. Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

For smoking

• Cooking time: 2 days.
• Servings: 40 persons.
• Calorie content of the dish: 817 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

• lard - 2 kg;
• spices - a package;
• garlic - head;
• salt - a glass.

Cooking method:

1. Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside.
2. Grate the pieces with a mixture of spices, salt, put on the bottom glass saucepan over parchment or foil.
3. Cover, salt for 2 days.

at home

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 813 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

How to cook salted bacon at home will help you find out next recipe. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich odor and delicate taste.

Ingredients:

• lard - 1 kg;
• water - liter;
• salt - 130 g;
• garlic - 6 cloves;
• bay leaf - 5 pcs.;
• black pepper - 7 peas;
• allspice- 4 peas.

Cooking method:

1. Dissolve salt in water, boil, cool.
2. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside.
3. Laurel leaves break, sprinkle on top.
4. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine.
5. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

hot salting

• Preparation time: 2.5 days.
• Servings: 20 persons.
• Calorie content of the dish: 818 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is smoked in moderation. salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with jacket-boiled potatoes, hearty thick soups, buckwheat porridge with meat. Chili gives spiciness to the appetizer, and salting is carried out. The recipe will teach you how to cook the perfect meat.

Ingredients:

• fresh fat - 1.25 kg;
• garlic - head;
• water - liter;
• salt - 100 g;
• onion peel- a handful of;
• bay leaf - 2 pcs.;
• black pepper - 7 peas;
• allspice - 7 peas;
• hot red pepper - 1 pod;
• a mixture of spices - a package.

Cooking method:

1. Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there.
2. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day.
3. Dry off the brine, rub each piece with spices mixed with crushed garlic, fit cling film.
4. Salt overnight in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right so that it turns out delicious fragrant product, characterized by high calorie content and usefulness due to the content fatty acids. A serving size of 20-30 g daily will help maintain health, support and give the body the right vitamins. homemade recipe suggests that cooking is easy.

Ingredients:

• fresh fat - 1 kg;
• garlic - head;
• coarse salt - 100 g;
• spices - package.

Cooking method:

1. Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product.
2. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel.
3. Salt in the room for 2 days, and another 1 day in the cold.

In a jar of garlic

• Cooking time: 1.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because it will be used hot pickle. After a long exposure, ready salty product you can immediately lay it in the freezer for storage, so that later you can get the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and specific pleasant aroma.

Ingredients:

• fat - 1.15 kg;
• coarse salt - a handful;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• allspice - 4 peas;
• hot pepper - 4 peas;
• red ground pepper - a pinch;
• cumin - a pinch.

Cooking method:

1. Cut the bacon into long pieces, stuff with garlic cloves.
2. Roll in a mixture of ground spices, put in jars.
3. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours.
4. Cool, wrap the pieces with parchment, put in the freezer for storage.

Fast way

• Cooking time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 811 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If there is no time for cooking, then it will help out quick salting lard at home. Cooked salted product will not differ in saturation of taste, but it will still turn out appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

• fat - 1 kg;
• fine salt - 100 g;
• a mixture of peppers - 10 g;
• turmeric - 5 g;
• garlic - 2 cloves.

Cooking method:

1. Cut a piece into long strips, rub with a mixture of spices, put in plastic bag.
2. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

Salo in adjika

• Cooking time: 2 days.
• Servings: 20 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the sharpest, but you can coat the lard and homemade with a burning taste, cooked by yourself. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;
• adjika - a glass;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method:

1. Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt.
2. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

Spices for salting fat

Experienced chefs recognize that spices for salting lard are very important, because they give ready meal unique taste and aroma. Here are a few win-win options seasoning mixes for salting:

• black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
• thyme, cumin, red, allspice and black peppers, bay leaf;
• dried garlic, cumin, paprika, coriander;
• coriander, cumin, basil, thyme;
• suneli hops, dry dill;
• ginger, chili;
• chili, coriander, dry adjika, ucho-suneli, basil, dill seeds, shamballa, Svan salt.

Video

Modern nutritionists have long recognized lard as a useful product. Well, at least there is nothing in salted lard but lard. But the composition of sausages from the store can cause not only questions, but also indigestion. So it's better to buy good piece pork fat from a pig that was fattened at home. After this, salt the fat on your own. Pork fat at home can be salted in several ways. The simplest of them is the dry salting of lard. This fat is obtained not only tasty, but also useful. Dry-cooked lard keeps well and for a long time without loss. palatability.

Required for cooking

To prepare pork fat in a dry way, you need:

• good fresh fat 2 kg;
• garlic 10 - 15 cloves;
• salt, large how much will go.

Salt fat according to the recipe

1. The selected fat should not be washed if there are no blood stains and other contaminants on it. If they are, then the contaminated places can be cleaned with a knife, if this is an edge, then it is better to cut it off and use it in other dishes.
2. The prepared piece of fat must be cut so that the pieces do not fall apart.

3. Grate the fat on all sides with salt, not sparing it. good fat it is impossible to overdo it. You need to limit salt if the fat is very thin. Do not take and fine salt, the taste of finished salted lard will be worse.

4. Crush the garlic, chop it with a knife and distribute throughout the fat, not forgetting the cuts.

5. Wrap the fat in paper, put it in a suitable container and send it to the refrigerator on the lowest shelf.

6. After a week, lard with dry salted garlic will be ready.

If you like lard with pepper or spices, then it is better to sprinkle lard with them before serving. Otherwise, during long-term storage salted bacon spices, including pepper, can change their taste.

Slavic culinary tradition impossible to imagine without fat. It can be used as independent snack or as a component of other dishes. To do this, our ancestors several centuries ago learned to fry, boil, smoke and, of course, salt it. Salted lard, cooked in a dry way, is one of the most popular hypostases of bacon.

Thin, pink, young

If it is possible to characterize the “correct” fat for dry salting (that is, without brine) in three words, then the adjectives “thin”, “pink” and “young” are best suited. What is meant? Let's start from the end: the younger the pig, the tastier the fat is. It is the pig, since the cooks do not advise salting the product “from boars”, otherwise the fat will turn out to be tough and not too tender. The color of the fat should be either pink or white. Grayish is considered completely unacceptable: this indicates the staleness of the product. The yellowness of the fat indicates that the piece is very fatty, probably from somewhere in the belly. And for salting, it is best to take lard from the sides or back, with layers of meat. You should buy pieces about 3-4 cm thick, because thicker ones will take longer to reach the desired condition, and it’s not a fact that they will salt evenly. And the last nuance is the skin. Ideally, it should be thin and light.

4 dry-salted bacon recipes

Whatever recipe you like, we immediately note that the addition of certain spices is a matter of taste. As for the amount of spices and salt, bacon has an amazing ability not to absorb more than it needs. So you can not be afraid to overdo it with certain ingredients. Otherwise, the technologies by which we salt the fat at home in a dry way must be observed.

In the bank

The basic recipe involves salting lard in a jar.

Ingredients:

• 1 kg of fresh fat;
• 250 g of salt;
• 6-7 cloves of garlic;
• spices (to your taste).

Cooking:

1. We wash the salo with running water.
2. Dry the piece thoroughly. paper towel and cut into thin strips.
3. Grind the garlic with garlic, mix with spices.
4. We rub each bar with this mixture.
5. Pour half of the salt into a clean and dry jar, put the fat so that the pieces are not under pressure, pour the remaining salt on top.
6. Close the container tightly with a lid and put in the cold for 5-6 days. Ready-made pieces can be frozen by wrapping in parchment - so the fat will retain its freshness longer.

For lard the most suitable spices bay leaves, cloves and ground pepper are considered. And so that the product is evenly salted, it is better to take table salt and not sea.

in a saucepan

Dry salting of bacon with garlic and herbs is best done in a saucepan so that the bacon has enough space to extract the juice.

Ingredients:

• 1 kg of fresh lard;
• 300 g coarsely ground salt;
• 6-7 cloves of garlic;
• 1 bunch of greens (dill, cilantro, parsley);
• spices (lavrushka, cloves, ground black pepper).

Cooking:

1. We wash a piece of lard, dry it and cut into small slices.
2. Finely chop the greens, mix with salt.
3. Cut the garlic into thin circles.
4. We make cuts in the bacon and fill them with garlic.
5. We grind the spices in a mortar.
6. We rub the pieces with salted herbs and spices.
7. To the bottom enamel pan pour a couple of tablespoons of salt, spread the fat, shifting it with garlic.
8. Top with 2-3 tbsp. l. salt, close the workpiece with a lid and send it to the refrigerator for 7 days. We store the finished fat in the freezer.

in parchment

Another way to salt the bacon in a dry way allows not only to save space in the refrigerator, but also to keep the product fresh for up to 2 months.

Ingredients:

• 1 kg of fresh fat;
• 50 ml of filtered water at room temperature;
• 350 g coarse salt.

Cooking:

1. We prepare the lard, that is, we wash, dry and cut into cubes.
2. Mix 2/3 of the amount of salt with water to the consistency of gruel.
3. Rub the bacon with the mixture.
4. Sprinkle a sheet of parchment with salt, lay out the fat and wrap. For greater practicality, you can wrap this bundle with cling film.
5. We send a snack in the refrigerator for 2-3 weeks. Fat should be stored in the same paper in which it was salted.

In the package

If you really wanted to add bacon to borscht or eat appetizing sandwich under a glass or two, then the question of how much to salt the lard in a dry way for express cooking is of particular relevance. Especially for such situations, a recipe was invented that allows you to salt the lard in just 5-6 hours.

Ingredients:

• 500 g of fresh fat;
• 4-5 cloves of garlic;
• 300 g of salt;
• ground pepper (to your taste).

Cooking:

1. We wash the bacon, wipe dry and cut into pieces about 2-3 cm thick.
2. Pass the garlic through the garlic press and mix with salt and pepper.
3. We rub the bacon with the mixture, put it on a film or in a bag, wrap it and leave it in the refrigerator for several hours. We try and eat with pleasure.