Oatmeal jelly on the water recipe. Hercules jelly - grandmother's recipe and cooking method

The price of salty and fresh fat has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and they will always be found in any kitchen.

Let's save and salt the fat ourselves!

It's so simple and there are so many wonderful recipes!

Salt fat at home - general principles

The taste and quality of salted lard directly depend on the product. It is better not to use too thick or too thin lard. But layers and pieces of meat are welcome! With them it turns out not only beautiful, but also amazingly tasty.

What methods of salting exist:

in brine;

Hot.

The fastest way to cook lard. And after an hour it can be eaten, but often left to cool completely in the broth. Cold wet and dry salting requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.

Salt is suitable only large. You can use the sea. From spices in lard, pepper, caraway seeds, bay leaves are most often put. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. Better one piece at a time to make it easier to use and get it right away right amount.

Recipe 1: How to salt lard at home in a dry way

An easy way to salt lard at home. It does not require a lot of time and especially attention. Before use, you will only need to peel off the layer of salt with a knife. Can be washed and dried.

Ingredients

About a kilogram of fat;

Black pepper;

1 kg of salt.

You can use any seasonings or special mixtures of spices for salting.

Cooking

1. Prepare the fat. We clean the skin, rinse, wipe dry. Cut into equal pieces. The size does not matter, you can salt in one layer. But it’s more convenient to immediately cut into rectangles “once”.

2. Mix coarse salt with pepper and other spices, roll pieces of bacon on all sides, including sprinkle the skin.

3. At the bottom of the pan, pour a layer of salt with half a centimeter.

4. Lay out the pieces of fat, not very tight to each other, leave small gaps. Sprinkle with salt and spices, you can add a couple of bay leaves.

5. We spread the second soy fat, pour the rest of the salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. Maybe in a nice basement.

6. Ready fat is well preserved in a cold place. But you can pack it tightly and put it in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to take sea salt for the brine, but you can also use the usual coarse grinding. Especially tasty according to this recipe is lard with layers.

Ingredients

800 grams of water;

A kilogram of fat;

1 glass of sea or ordinary salt;

3 cloves of garlic;

2 leaves of laurel;

Peppercorns, you can and other seasonings.

Cooking

1. Cut the washed and dried bacon into pieces of 4-5 centimeters.

2. Dissolve the salt, mix vigorously. Grains should not remain. We throw spices, chopped cloves of garlic.

3. Put the pieces of lard in a jar, fill with brine. We stand in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, then you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Salt is salted at home in different ways, but most often the product is abundantly flavored with pepper and garlic, as they perfectly emphasize its taste. In villages, they use boxes and barrels for cooking, but we will make it easier.

Ingredients

Black pepper.

Cooking

1. Cut the fat into random pieces, wash it first and wipe it with towels.

2. Peel the garlic. Any quantity. Cut the teeth lengthwise into four parts.

3. We make cuts in the fat with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We do not regret salt.

5. We put the stuffed pieces in a bag and pour more salt on top, let there be more.

6. Now we put the package in a bowl or pan, keep it warm for one day, and then five more in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion peel

A method of hot salting lard, which allows not only to quickly obtain the product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale in general. We take the husk from onion.

Ingredients

Fat 1.5 kg;

Salt 7 spoons;

Water liter;

2 presses of husks;

Garlic and pepper.

Cooking

1. Rinse the husk, put it in a saucepan, add fire and put it on the stove. Use some old saucepan, as it will stain inside.

2. We cut the fat into pieces with a side of 5 cm, the length can be made longer.

3. We throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.

6. We wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, just in the chamber it lies perfectly for several months and does not lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

According to this recipe, the brisket is very tasty, on which a large number of meat layers. It takes about four days to cook, then the lard is stored in the freezer.

Ingredients

0.8 kg of fat;

7 tablespoons of salt;

Liter of water;

5 peppercorns;

2 cloves;

A little garlic.

To rub the pieces, you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.

Cooking

1. Cut the fat into 3-4 pieces. Wash, dry.

2. Cook the brine with the spices listed in the recipe. You can remove or add something. Make to your taste, but do not change the amount of salt. Let the brine boil for two minutes.

3. Pour lard with boiling water, put a plate on top so that it does not float up, and leave it to cool completely at room temperature.

4. Then we put it in the refrigerator for three days. To prevent the aroma from spreading to other products, you can cover or pull cling film.

5. We take out the pieces, wipe them from the brine with paper towels. You can simply dry it on the table, laying it out on paper.

6. Then we rub with chopped garlic with spices, wrap it in foil and put it in the freezer for storage.

Recipe 6: How to salt lard at home for smoking

Smoked lard- it's insanely delicious. But before the procedure, it is very important to properly prepare the product, namely salt.

Ingredients

1.5 kg of fat;

200 grams of salt;

2 bay leaves;

ground pepper;

3 cloves of garlic;

1 tsp dry mustard.

Cooking

1. We count the garlic, cut into pieces.

2. Rub the fat with salt and pepper, transfer to a container. Cover with garlic cloves, pour all the salt on top.

3. We throw Bay leaf, pour mustard.

4. Fill boiling water. The water should just cover the bacon.

5. Leave to cool, then send for three days in the refrigerator. Salo, salted according to this recipe, can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

This Belarusian recipe, according to which you can pickle absolutely any lard. Tasty pieces are obtained with layers and without them.

Ingredients

3 tablespoons of salt;

0.7 kg of fat;

0.5 tablespoons of cumin seeds;

1 spoon of sugar;

0.5 tsp cardamom;

1 leaf of laurel;

head of garlic

Pepper to taste.

Cooking

1. Pass the peeled garlic cloves through the press.

2. We wash the pieces of bacon, cut into long, but not wide sticks. It is enough to leave a width of 2-3 centimeters.

3. Wipe the pieces with chopped garlic.

4. We combine all the spices together, add a bay leaf there, which needs to be finely broken.

5. After the garlic, wipe the pieces with the prepared seasoning, put them in a glass container and put them in a cool place.

6. Every day we turn the pieces to the other side. Only 4 times for the bars to lie on each side and on the fifth day you can take a sample!

Don't be afraid to oversalt the fat! This unique product that absorbs just the right amount of salt. A extra spices from the surface of the pieces can always be cleaned or washed off.

For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides of the carcass and the back are ideal.

It is better to rub with garlic already prepared and intended for consumption fat. During storage and especially freezing, the aroma is lost, and the taste becomes less pronounced.

To make the fat more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only make the taste of the product better.

To beautifully, neatly and thinly cut the fat, you need to hold it in the freezer. It will not harden to the end and will be easy to succumb to the knife.

At the finished fat, the meat layers darken. If they remain pink, then you need to wait a little longer. If there is little salt on the pieces, then you can always add more. But it is better to make the brine immediately concentrated.

Salo in brine, what could be tastier? Today we will look at recipes for delicious lard in brine, learn about the methods of salting lard in brine, as well as some secrets and tricks. Be sure to read the article to the end, because in order to really cook tasty fat in brine, you need to know a few subtleties, which we will share with you

It's profitable! This "wet" salting method is used not only at home, but also on an industrial scale. It's not just about the taste, it's also about the output. finished product. With dry salting, due to dehydration of fat, up to 10% of the mass is lost. original product, and when using brine, on the contrary, the mass of the final product increases by approximately 15%.

We conditionally divided all lard recipes in brine into 3 categories:

• Salo in cold brine.
• Salo in hot brine
• Salo in brine in a jar.

Salo recipes in cold brine:

Salo recipes in hot brine:

Salo in brine in a jar:

Salting lard in brine - the secrets of the most delicious lard.

Salting fat is one of the most common ways to preserve it. Salt is the only required ingredient in the preparation of lard in brine. The preservative effect of salt is explained by its ability to dehydrate, including microorganisms living in fat.

In order to cook really tasty lard in brine, you need to take into account a lot of nuances. The first is to choose the right fat for subsequent salting in brine.

We choose lard for salting in brine.

Pay close attention to the color of the product. If the fat has a yellowish appearance, then either it has been lying on the counter for a long time, or the pig itself was old. Such fat, although not dangerous, but taste qualities it leaves much to be desired. But fat, which has a gray tint, can be hazardous to health. Really good lard should be white with a slight pinkish tinge. good fat similar in texture to butter.

There should be a mark on the skin, which indicates that the fat has been certified, which means it is safe for consumption. The skin should be solid, plastic and uniform in color.

For salting in brine, it is best to take thin fat (up to 4 centimeters) from the back or side of the carcass. Abdominal fat is much tougher, and brisket is good for boiling and baking.

Be sure to smell the lard before you buy, because many dishonest sellers try to sell boar lard to inexperienced housewives, which, frankly, stinks. If you are in doubt whether you are being offered high-quality lard, then ask the seller to cut off small piece and hold it over the flame of a lighter. Boar fat will give a characteristic smell of urine.

Salt preparation for salting.

Salo in brine can be cooked with or without meat veins. Before cooking lard in brine, be sure to rinse the product, even if the lard looks clean, and lightly singe the skin, even if it is smooth.

If the lard has absorbed extraneous odors in the refrigerator, or, say, after the purchase, you put lard and herring in one bag, and the lard has a slight, but still very noticeable herring smell, then you just need to wrap the lard with gauze and put it in warm water with garlic for a few hours.

Dishes for salting fat in brine.

For salting bacon in brine is best suited glass container – regular banks or glassware. You can also use enamelware no surface defects.

In no case do not salt lard in brine in aluminum cookware. Brine is an aggressive environment in which aluminum is oxidized and its particles will be absorbed into the fat. For the same reason, you can not use any metal utensils.

If you are cooking lard in brine not in a jar, then you will need to use oppression to achieve the effect.

Ways of salting fat in brine: hot and cold.

There are two ways of salting lard in brine - hot and cold, depending on whether you fill the lard with cold brine or boil the lard in brine with spices.

Both methods are good and it is difficult to say which is better - after all, the final product has different characteristics. taste characteristics. Hot-salted lard has a slightly smoky taste (especially if you use onion peel). Salo cold salting- more traditional. hot way salting lard is good because there is a greater variety of recipes. Moreover, cooking lard in hot brine takes less time, and thanks to heat treatment there is no doubt about the safety of the product. The process of salting lard in a cold way will take an average of 7 days, hot - 4 days.

Salt secrets.

The standard brine for lard is salt, water and spices to taste. However, there is still a huge field for experimentation. There are many spices, their variations are even more. Some recipes use sugar to make the brine, lemon juice and other, at first glance, very unexpected ingredients. The main thing is not to be afraid to experiment. Among the recipes for lard in brine, you are sure to find one that you and your household will like.

This method allows you to adjust the degree of salinity, because the brine can be made lightly salted (14% salt), normal (18%) and salty (20%). The lower the salt concentration, the more aromatic the lard is. However, the brine concentration should not be less than 12%, as the fat will simply deteriorate.

The brine concentration in industrial scale determined using a hydrometer.

To find out how much salt is needed for a brine, you can conduct a small experiment. Throw a piece into the brine raw potatoes, if the potato floats - the brine is quite salty, if it sinks, then there is little salt. Salo will not take more salt than it needs, and therefore it is almost impossible to oversalt lard.

At home, lard is prepared in simple and complex brines. At simple salting only salt is used in the brine. The water for the brine must be boiled and the brine must be filtered, as salt often contains insoluble substances.

An unusually tasty lard in brine can be prepared if you show a little imagination and experiment with the ingredients. Salo cooked in brine can be stored in the refrigerator for a month.

What salt and spices to use for salting lard in brine?

For salting lard in brine, and in any other way, it is better to use coarse salt. Coarse sea salt is also good. As for spices, then the master is the master. However, when using spices when salting lard in brine, it is useful to know some subtleties:

1. Don't get carried away with bay leaves. At first glance, a harmless spice in excess will make the fat bitter.
2. Feel free to use coriander, black pepper, garlic and salt.
3. Salo in brine turns out delicious if you add hops-suneli seasoning
4. When following any of the lard recipes, whether in brine or not, try not to use finely ground spices. Small particles of spices stick to the surface and, as it were, clog the fat - it does not absorb salt and aroma and remains bland and not tasty.
5. For salting lard in brine, turmeric is practically not used.

How to cook lard in brine quickly?

There are no instant ways or recipes for making lard in brine, but the process can be accelerated by following a few simple tips:

1. Choose thinner fat
2. Cut lard for salting into small cubes (5x5 cm),
3. The first day the fat should be salted at room temperature,
4. The amount of salt does not affect the speed of salting.
5. It is faster to cook lard in a hot way (boiled or filled with hot brine).

Salo in brine - folk product, and therefore there are a huge number of recipes for cooking lard in brine at home. I hope at least one of the recipes presented on the site will satisfy all your requirements.

Salo is one of the oldest, most popular products on the planet. Probably, there is no other dish that writers would so often mention in their works, painters would draw in still lifes, and people of different nationalities would recall in jokes.

And everyone loves him: ordinary plumbers and military generals, villagers and city slickers, factory workers and bankers. Unlike foie gras or black caviar, every person can afford to treat himself to lard for lunch.

Salo with garlic in brine

Ingredients:

• drinking water - 1 l,
• coarse salt (not "Extra") - 7-8 tablespoons,
• lard- 1 kg,
• garlic cloves - 6-7 pieces,
• bay leaves - 5-6 pieces,
• allspice peas - 5-6 pieces,
• black peppercorns - 7-8 pieces.

Cooking:

1. Pour 1 liter of water into the saucepan, send to the fire. Pour salt, stir it thoroughly until completely dissolved. When salty water boil, remove the saucepan from the stove and cool its contents to a temperature of 30-40 degrees.

2. During this time, prepare the fat. If you bought a kilogram of fat in one piece, then you can cut it into three parts (the main thing is that the resulting pieces can be easily placed in a glass container).

3. Peel the garlic cloves and cut them into thin plates.

4. Rinse the bay leaves with water and break each into 2-3 parts.

5. In slices of fat, make small cuts over the entire surface, on each side, insert garlic slices into them and place the fat in a glass jar.

6. Try to evenly distribute pieces of bay leaf between the fat, throw peas of allspice and black pepper into the jar.

7. Pour the bacon cooled to required temperature brine, cover the jar with a saucer on top (most importantly, do not cork tightly with a lid) and leave it in this state for 1-2 days in a dark place. After the required time has elapsed, send the jar of bacon to a cool place for another couple of days.

8. After two days, remove the jar from the refrigerator, remove the fat from it, pat dry with a paper towel or napkins from excess moisture.

9. Wrap each dried slice of lard separately with foil and store in the freezer. So it can be kept for a very long time.

Salo, salted in a hot way (with liquid smoke and adjika)

Ingredients:

• lard - 1 kg,
• drinking water - 1.5-1.6 l,
• coarse salt - 240-280 g,
• bay leaves - 7-8 pieces,
• adjika (spicy) - 1 teaspoon,
• black peppercorns - 15 pieces,
• liquid smoke - 5-6 g,
• paprika and garlic cloves (for rubbing fat) - to your liking.

Cooking:

1. For salting in a hot way, take lard 3 cm thick or more, cut it into convenient pieces (so that they can fit well in a saucepan where you will salt them).

2. Place a saucepan on the stove, pour water into it and let it boil. Pour salt, add bay leaf, adjika and peppercorns; stir everything well to completely dissolve the salt and let the water boil again.

3. When the water begins to boil again, pour in liquid smoke(this is the most important secret hot method of salting fat, without it what you need will not come out), stir.

4. Dip the pieces of bacon into the boiling brine, wait for the water to boil again, then reduce the heat and boil for 5 minutes.

5. Now turn off the heat, cover the saucepan with a lid and leave it in a warm place for slow and gradual cooling for 12 hours.

6. After the required time, remove the fat, dry it and rub it thoroughly with paprika and garlic.

7. The fat is ready, you can put it in a cold place, or you can immediately serve it on the table with borscht and Borodino bread.

This is a very old and proven method.

Ingredients:

• lard - 1-1.5 kg,
• drinking water - 1 l,
• onion peel - 100-120 g (from 6-8 onions),
• coarse salt - 100-150 g,
• black peppercorns - 13-15 pieces,
• bay leaf - 3 pieces,

Cooking:

1. Cut the prepared lard into pieces convenient for placement in the pan.

2. Take a saucepan, put salt, bay leaves, peppercorns and onion husks into it. Pour water into it, put everything on the stove, let it boil, stirring constantly until the salt dissolves.

3. As soon as the contents of the pan boil, place the fat in it so that it is completely covered with brine (for this you will have to fold the pieces at the bottom tightly to each other so that they do not have the opportunity to float to the surface). Let the salmon simmer for 10 minutes over low heat.

4. When the required time has passed, turn off the stove and let the pan with bacon cool, then put everything in a cold place for a day.

5. After a day, remove the pan from the refrigerator, take out the fat and put it in a plate for 15 minutes to drain excess liquid from it.

6. Peel the head of garlic, pass it through a press and rub the dried bacon thoroughly on all sides.

7. Once again, remove the fat in a cold place for a day. And then you can already eat, and put away some part for storage in freezer.

Ingredients:

• pork fat - 1 kg,
• drinking water - 1.5 l,
• coarse salt - 250-300 g,
• bay leaves - 6-7 pieces,
• ground black pepper - 1 tablespoon,
• cumin (in seeds) - 1 teaspoon,
• medium head of garlic - 1 piece.

Cooking:

1. Pour water into a saucepan, put bay leaves and put on fire to boil. Boil enough so that a rich bay aroma begins to be felt in the kitchen.

2. In a large wooden mortar, carefully grind the salt with black pepper and cumin with a pestle. Peel the garlic cloves, run them through a press and add to the salt. Then transfer all this mass to water, stir to dissolve the salt.

3. Remove the pot of brine from the stove and let cool completely.

4. Cut the prepared lard into pieces, fold into glass jar, fill with cooled brine. Cover the jar with a lid and leave at room temperature for 3-4 days to salt.

5. After the required time has elapsed, move the jar of lard to a cold place (cellar or refrigerator) and hold for a couple more days.

Ingredients:

• pork fat - 1 kg,
• drinking water - 1 l,
• coarse salt (not "Extra") - 160-170 g,
• granulated sugar - 80 g,
• bay leaf - 3-4 pieces,
• black pepper - 15 peas,
• allspice - 4-6 peas.

Cooking:

1. Pour water into a saucepan, let it boil, put salt, sugar, allspice and black peppercorns, bay leaves. Stir to dissolve sugar and salt, boil for 10 minutes. Turn off the heat and let the marinade cool.

2. Cut the lard into slices of approximately 5x10 cm, put in a glass jar, pour in the marinade, close the lid tightly and put it in a cold place for a week (maybe a little less, for 5-6 days).

3. When the right time has passed, take out a piece of fat, dry it slightly, cut it and you can eat it. Store the remaining pieces in brine in a jar.

Salt Ingredients:

• pork fat - 1 kg,
• drinking water - 1 l,
• coarse salt - 300 g,
• coriander seeds - 2 teaspoons,
• black peppercorns - 20-25 pieces,
• peas of allspice - 10-12 pieces,
• bay leaf - 6-7 pieces,
• medium head of garlic - 1 piece.

Ingredients for wiping (running in) fat:

• garlic - 1 small head,
• peas of white, black and pink peppers- 1 teaspoon.

Cooking:

1. Put salt, allspice and black peppercorns, coriander grains, bay leaves in a saucepan. Add garlic, peeled and passed through a garlic press. Pour water, put on fire, let it boil, stir constantly so that the salt is completely dissolved. Remove the boiled liquid from the stove and let cool.

2. Cut the salo into bars 5x15 cm in size, put them in a glass container, pour in the cooled brine, cover with a lid and put in a cool place for four days.

3. After the required time, remove the fat from the jar, dry it with paper towels, wrap each piece in foil and put in the freezer for a day.

4. After a day, remove the fat from the foil. Put black, white and pink peppercorns in a mortar, crush them with a pestle. Peel and chop the garlic with a garlic press, mix it with pepper, wipe the fat on each side with the resulting mixture. Wrap the fat again in foil and put it in the freezer for a day.

5. When the day has passed, the delicious lard is ready. Eat and enjoy. Lard, which you do not immediately eat, store in foil in the freezer.

Adviсe:
- for salting in brine, it is advisable to choose lard with a good meat cut (it is called undercuts), it is considered more tasty and soft;

- pay attention to the color of the fat when buying, it should be a pleasant slightly pinkish hue, do not take the product of yellow or gray color (most likely, this is the fat of an old animal);

- be sure to smell the product you are buying so that they do not slip boar fat on you;

- before salting, the skin must be very carefully scraped with a knife and be sure to rinse the lard well;

- for salting lard in brine, you can use another container instead of a jar (for example, a bowl or pan), but then you need some kind of oppression to press down on top, otherwise the lard will always float to the surface;

- Ready salted lard can be rubbed with some of your favorite seasonings and spices if desired.

To prepare you will need: - homemade lard 1 kg; - filtered water 1.2 l; - table salt 1 tbsp; - peppercorns 1 tsp; - bay leaf 4–5 pieces; - garlic peeled 10 pcs.

Rinse the lard well, cut it into large cubes, then put it in a convenient container, preferably enameled, where the lard will be cooked. Spread the pieces of bacon well coarse salt. Next, add the bay leaf, broken into pieces, and peeled garlic cloves.

Then boil the water, salt and boil until the salt is completely dissolved. The solution should be cloudy. Check the fortress brine maybe potatoes. Cut the peeled potato in half and throw one of them into the water. If the potato sinks, add salt to the water, but if it floats, the solution is quite salty.

Cool the brine and fill it with fat. The water should completely cover the pieces. Cover everything with a flat plate and press down well, lower the lid from the dish from above.

You can salt the lard in two days at room temperature, then it must be placed in the refrigerator for 4 days. After 4 days you can use it: eat, smoke.

The best fat is from the back of the animal, it is soft and with layers of meat

Brine for cold pickling

First, boil the water, it should cool and infuse. Crush the peeled garlic cloves. Grind peppercorns in a mill. Pour the pepper into the water and put the garlic. Salt: for 1 liter of water, 3 tablespoons of coarse non-iodized salt.

Cut the bacon into layers, at least 5 cm thick, and dip into the prepared mass. IN this case lard is prepared in the refrigerator for no more than 3 days. After salting, the fat needs to be dried, sprinkled with pepper and spices. Can be served on the table.

Brine for smoking

Dissolve salt at the rate of 200 grams per liter of water. Place the fat in a cold solution, put the container on the fire and bring to a boil. Leave for 3 minutes, then spread the hot pieces in an enamel bowl in layers, between which place crushed garlic.

Salting bacon in brine is a great way to make delicious and fragrant snack For holiday table And daily diet. Ready-made salted pieces literally melt in your mouth, and with a piece of black bread they turn into real delicacy. Despite all its amazing taste, it is prepared salted lard quite easy. When using some recipes, you will have to wait for the dish to be ready for several days, but the cook will not need to participate during this period.

Salting bacon in brine begins with the preparation of the bacon itself. Usually, for such purposes, they choose bacon with a small layer of meat, but you can take it without it, or even choose bacon. It is rubbed with spices, stuffed with garlic or pepper. After that, you can shift the fat into a special brine. To do this, dissolve salt in water. The resulting liquid is boiled if we are talking about the hot salting method, or immediately used for its intended purpose.

You can add any spices to your taste in the brine: sugar, black and allspice peas, bay leaves, ground red pepper, cumin coriander, as well as honey, onion peel, etc. The fat itself is placed in foil, a jar or bag, and then stored in the refrigerator. Can be done with it delicious salads, sandwiches and other snacks, add it first and second courses. At the same time, even in splendid isolation, lard will become one of the most sought-after dishes on the table.

The secrets of preparing the perfect salting of lard in brine

Salting fat in brine - very desired recipe for those who love to be pampered savory snacks. This product perfectly absorbs the tastes and aromas of spices, so you can easily give it more and more new shades. Figure out, how to cook salo in brine, not at all difficult, especially if you stock up interesting recommendations from experienced professionals:

Secret number 1. Salted lard in brine is stored in the refrigerator in jars or other sealed container. The shelf life of this product is long enough, so you can cook bacon with a margin.

Secret number 2. The beauty of salting lard is that this product is simply impossible to oversalt. No matter how much salt you put in the water, the fat will still take exactly as much as it needs.

Secret number 3. If the recipe says to store lard in foil, then plain paper can also be used instead.

Secret number 4. Fresh lard is usually white or pinkish in color, with pleasant smell, with soft and clean skin.

Secret number 5. Salo can be salted in brine in a jar. So it will be possible to do without oppression and search suitable container. To do this, you need to make a brine immediately in a jar and put lard in it. The time of such salting is approximately 1 week, and the finished fat is then stored in foil.

With the addition of sugar, the taste of lard changes dramatically, but such an experiment will definitely appeal to those who have already tried other salting methods. The rest of the brine is used standard. You may need a little more or less water. It is necessary that she completely covers the pieces of fat. It will take a long time to wait for the final preparation, but then the fat can be stored in the refrigerator for an almost unlimited amount of time.

Ingredients:

• 5 kg of fat;
• 5 st. l. Sahara;
• 5 st. l. salt;
• 4 tsp black ground pepper;
• 1 st. l. thyme;
• 5 bay leaves;
• 20 cloves of garlic;
• 2 liters of water.

Cooking method:

1. Dissolve salt and sugar in water.
2. Add thyme, bay leaves and black pepper to the brine, stir.
3. In the fat, make cuts at a distance of about 5 cm from each other.
4. Insert a whole clove of garlic into each slit.
5. Place the fat in a bowl with brine and place a load on top.
6. Keep fat under pressure for 2 weeks, then store in cool place.

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Who really knows a lot about cooking bacon, so it's the Ukrainians. In fact, there are several recipes with such an appetizing name, but they all lead to a very tasty and appetizing treat. At the same time, garlic is always an obligatory ingredient, which makes the fat very tasty and fragrant. The rest of the spices can be chosen to your taste, not deviating much from the recipe. Instead of sea ​​salt you can take the usual one, but experienced chefs do not recommend the use of salt with small grains.

Ingredients:

• 1.5 kg of fat;
• 1 liter of water;
• 6 cloves of garlic;
• 5 bay leaves;
• 2 tbsp. l. sea ​​salt;
• 1 st. l. allspice (ground);
• 6 black peppercorns.

Cooking method:

1. Rinse the piece of fat thoroughly, scrape the skin with a knife.
2. Cut the fat into long sticks.
3. In a saucepan, mix water and salt, add black and allspice.
4. Break the bay leaves into small pieces finely chop the garlic.
5. Add garlic and parsley to the saucepan with brine and stir everything.
6. Put the fat in the brine, cover with a plate on top and put oppression.
7. Keep fat in a cool place under oppression for 3 days.
8. Dry the finished pieces of bacon with napkins and serve.
9. You can also wrap the lard in foil and store in the freezer.

Many salt lard using onion skins. This simple and, in fact, free ingredient does wonders for lard. First, he is provided spicy aroma similar to smoked meats. Secondly, the husk will change the color of the dish to golden, which will look very appetizing. Experts recommend using old onion husks, as it gives off its color more easily. For this recipe, it is recommended to choose lard with a meat layer.

Ingredients:

• 1.5 kg of fat;
• 1 liter of water;
• 8 onions (husk);
• 1 glass of salt;
• 4 peas of allspice;
• 3 bay leaves.

Cooking method:

1. Salt dissolved in water, put a saucepan with brine on the fire and boil.
2. Rinse the onion peel thoroughly and add to the saucepan, cook for another 5 minutes.
3. Rinse and scrape the fat, put it in a boiling brine.
4. With a slight boil, cook the lard for 10 minutes, then remove the saucepan from the heat.
5. Leave the fat in the brine for another 15 minutes.
6. Transfer the fat to a plate, wait until the remaining brine drains.
7. Break the bay leaf into small pieces, mince the garlic.
8. Crush the peppercorns with a knife.
9. Mix together all the spices.
10. When the fat has cooled completely, make shallow cuts in it over the entire surface.
11. Grate the lard with spices, wrap in foil and place in the refrigerator.
12. Once the lard is well frozen, you can cut it into portioned pieces and serve to the table.

The hot salting method implies that the lard will be boiled in brine with various spices. This will allow him to be well saturated with all the flavors and aromas. In this case, the fat will become even more tender. Recipe for lovers hot snacks. Ready lard is recommended to be served with black bread and fresh vegetables. If desired, onion skins can be added to the brine to give ready meal beautiful brown shade.

Ingredients:

• 700 g of fat;
• 1 glass of salt;
• 7 glasses of water;
• 5 cloves of garlic;
• 2 tsp red ground pepper.

Cooking method:

1. In a saucepan, mix water and salt, bring the brine to a boil.
2. Cut the lard into pieces convenient for salting and put in a saucepan with brine.
3. Boil the fat for 10 minutes, then remove the brine from the heat and leave the fat in a saucepan for another 1 day.
4. Remove the finished fat from the brine, let it dry.
5. Pass the garlic through a press and mix with red ground pepper.
6. Grate lard with garlic and pepper, wrap it in foil and leave for a day in the freezer.

This recipe calls for minimal amount ingredients, because, in fact, for salting fat is quite simple plain water and salt. All other seasonings are added at the discretion of the cook. You can take black and allspice, hot spices, coriander, thyme, etc. This fat is perfect for further smoking, although you can serve it to the table in this form as a delicious snack.

Ingredients:

• 1 kg of fat;
• 3 cloves of garlic;
• Salt, spices.

Cooking method:

1. Rinse the salo, pat dry, and pat dry with paper towels.
2. Pour enough water into the bowl to completely cover the fat.
3. Add salt to the water and wait for it to completely dissolve.
4. Chop the garlic and also put it in a bowl with water and salt.
5. Cut the fat into small pieces and put them in the brine.
6. Put a load on the fat and leave it at room temperature for 3 days.
7. Remove the fat from the brine and dry well, use as directed.

Now you know how to cook salted lard in brine according to the recipe with a photo. Bon appetit!