Prepare lard in a slow cooker. Salo at home in a slow cooker

Salo is universal product, it can be fried, salted, boiled, marinated, baked and even combined with sweet foods. Until recently, lard was thought to be unhealthy as it promotes obesity. Scientists were able to prove the opposite, and we have a great opportunity to cook lard in a slow cooker.

We suggest using simple recipe and cook great snack- baked lard in foil. To decorate with a dish festive feast, you must choose a suitable piece fat with a thin layer of meat. Fat is consumed cold, so you need to cook it in advance and put it to cool in a cold place.

Ingredients for cooking lard in a slow cooker:

• fat - 1 kg;
• garlic - 2 cloves;
• salt - 1 tbsp with a slide;
• water - 1 glass;
• spices "For meat", pepper - to taste.

Cooking bacon in a slow cooker in foil:

1. Rinse the fat under water. Peel the skin with a knife and wash well under running water.
2. A large piece can be divided into two parts.
3. Salt, spices and pepper rub the lard.
4. Cut the garlic into thin slices and make cuts in the fat with a knife. Insert garlic cloves into them. Stuff the lard with garlic on all sides.
5. Leave the fat for 2 hours, let it be saturated with salt.
6. Put pieces of bacon in the middle of the foil.
7. Wrap the bacon in foil and place on the bottom of the bowl. Fill with water.
8. Close the lid of the multicooker and turn on the “Extinguishing” mode for 2 hours. This mode is ideal for baking lard. It cooks evenly and bakes well.
9. After the beep, remove the lard from the bowl and open the foil. Leave until completely cool.
10. Send the cooled fat to the refrigerator. After 3 hours, the baked lard can be cut.
11. You can serve baked bacon in a slow cooker, sprinkled with pepper and herbs.

Salo in a multicooker onion peel

Another interesting recipe cooking bacon in a slow cooker with onion peel. Salo turns golden and unusually tender.

Ingredients:

• fat - 1 kg;
• onion peel - 2 handfuls;
• salt - 200 gr;
• pepper - to taste;
• Bay leaf- 5 pieces;
• sugar - 2 tbsp;
• garlic - 2 cloves;
• water - 2 l.

Preparation of lard in the husk:

1. Wash salo well.
2. Rinse the onion peel and soak in water.
3. We put part of the husk on the bottom of the bowl.
4. We put lard on the husk and cover with the remaining husk on top, add bay leaf.
5. Prepare the marinade: add salt and sugar to boiling water. Stir and wait for complete dissolution.
6. Pour the lard with the prepared brine. Turn on the "Extinguishing" mode for 1 hour.
7. After the beep, turn off the multicooker and leave for 8 hours.
8. Then remove the fat and dry well.
9. Finely chop the garlic and mix with black pepper. Grate the finished fat with this mixture.
10. If you taste the fat right away, it will seem too salty. After being in the cold, the fat will acquire a good taste.
11. Wrap the fat in a bag or cling film and put in the freezer.

Salo in a slow cooker for a couple

boiled bacon in a small amount brings health benefits. It contains fatty acids. If eat small piece boiled fat on an empty stomach, then you can forget about hunger for several hours. Cooking lard in a slow cooker for a couple is very simple.

Ingredients:

• lard with a meat layer - 1 kg;
• garlic - 5-7 cloves;
• salt, pepper, seasoning "For lard" - to taste;
• water - 1 liter.

Steam cooking:

1. Wash salo well under running water cold water. Dry with paper towel.
2. Grind the garlic, mix with salt and spices.
3. Grate a piece with spices, garlic and salt.
4. Put the prepared lard in the sleeve and fix the ties well. You can use foil.
5. Put the bundle in a container and pour water.
6. After the beep, take out the fat and leave it on the table for 1 hour.
7. Remove cooled boiled lard in the refrigerator for 3 hours.

Boiled bacon in a slow cooker in cognac

We suggest you try unusual recipe cooking bacon in a slow cooker with cognac. Salo will turn out interesting in taste with a noble aroma.

Ingredients:

• lard (you can undercut) - 0.5 kg;
• garlic - 2 cloves;
• cognac - 70 ml;
• pepper mixture - 0.5 tsp;
• salt - 1.5 tsp;
• parsley - 4 sprigs;
• cumin - 3 sprigs;
• dried tomatoes - 10 gr;
• blackcurrant leaves - 4 pcs;
• paprika - 10 gr.

Cooking:

1. Salo grate with salt, a mixture of peppers and seasonings. Leave to marinate for 1 hour in a cool place.
2. Place the bacon skin side down in the multicooker bowl.
3. Pour cognac over the bacon and put sprigs of parsley, cumin and currant leaves. If it is not possible to find cumin greens, this spice can be replaced with fennel or coriander greens.
4. Set the mode "Meat" for 20 minutes.
5. After the beep, remove the lard from the bowl and leave to cool on the table.
6. Pass the garlic through a press.
7. Rub the cooled bacon well on all sides with chopped garlic.

Ready fat can be cut thinly and served with greens and a side dish. Bon appetit!

Salo in a slow cooker in the sleeve

Another simple lard recipe will allow you to enjoy the taste of lard with a pleasant spiciness.

Ingredients for cooking lard in a slow cooker in the sleeve:

• fat - 1 kg;
• garlic - 2 medium heads;
• bay leaf - 3 pcs;
• salt - 2 tbsp;
• water - 500 ml;
• black and red hot pepper - to taste.

Preparation of lard in the sleeve:

1. Finely chop the garlic, mix with salt and pepper.
2. Grate a piece of lard well on all sides.
3. Put the bacon in the sleeve for baking and fix the ties.
4. Send the fat to the multicooker bowl and add water.
5. Turn on the "Steam" mode for 1 hour.
6. After cooking, leave the fat to cool for another 1 hour.
7. Remove the fat from the sleeve and put it in a bag, put it in the refrigerator for a day.

Salo in a slow cooker "in Chinese"

Incredibly, this recipe was actually invented by the Chinese when they first tasted salo. Fat is prepared in a slow cooker very quickly, and its unusual taste delight gourmets.

Ingredients for lard "in Chinese":

• lard - 250 gr;
• vegetable oil - 125 gr;
• sugar - 1.5 tbsp;
• starch - 1 tsp;
• flour - 0.5 cups;
• egg - 1 pc.

Cooking:

1. Cut the salo into equal slices.
2. Separate the protein from the yolk. Add water to protein, mix.
3. Mix flour with starch and add to the egg. Beat the batter well.
4. Pour oil into the bottom of the multicooker bowl and turn on the “Baking” mode.
5. Mix the plates of fat in batter and brown in oil.
6. Wash the multicooker bowl and wipe dry.
7. cook thick syrup from water and sugar.
8. Quickly immerse the finished fat in the syrup.

Serve unusual fat"in Chinese" you need hot.

Salo in a slow cooker special

Another interesting recipe will appeal to lovers of fat. You need to cook lard in the evening in order to please your family with a delicious snack in the morning.

Ingredients:

• lard - 250 gr;
• salt - 1 tbsp;
• pepper and turmeric - to taste;
• garlic - 2 cloves.

1. Wash and dry the salo.
2. Cut into 1 cm thick slices.
3. Turn on the multicooker in the "Baking" mode and put the slices of bacon into the bowl.
4. As soon as the fat begins to heat up and flow, turn off the slow cooker.
5. Leave the fat to rise for 2-3 minutes.
6. Rub the finished lard with garlic, salt and spices and place in a bag.
7. The package must be placed in the refrigerator overnight.

Smoked lard in a slow cooker

In a slow cooker, you can also cook smoked lard, and it will turn out to be unusually tasty. To prepare lard, you need to buy undercuts (lard with a thick layer of meat).

Ingredients:

• lard - 500 g;
• salt, spices "For pork" and pepper - to taste;
• liquid smoke- 10 ml.

Cooking lard in a slow cooker:

1. Undercuts should be washed and dried well.
2. Divide a piece of lard into three identical pieces.
3. For smoking, it is better to choose young pork. Choose from delicate aroma skins.
4. Mix liquid smoke with spices.
5. Grate each piece with a salty-spicy mixture and refrigerate for 30 minutes.
6. Wrap the fat in foil (each piece separately) and place on the bottom of the multicooker bowl.
7. Turn on the "Baking" mode for 60 minutes.
8. After 15 minutes, the aroma of smoked lard will fill the entire room.
9. After the beep, the lard in the slow cooker will be cooked. It can be served chilled or hot, pre-cut into thin pieces.

If you want to decorate sandwiches with smoked lard, then smoked lard should be left in the slow cooker for 1 hour to cool completely, and then for another 1 hour - in the freezer.

Smoked lard in a slow cooker. Video

Salo has long been considered traditional Ukrainian national product. But if earlier it was used only by peasants, now it is an indispensable snack on any holiday table.

Lard is also one of the most controversial foods consumed by humans. This incredible product has a number of positive properties, which are isolated by the fact that all active biological substances used to feed domestic pigs. Fat contains such vitamins: A, D, E, F and carotene.

This product is a source of animal fats, so necessary for a person for balanced development human body. The presence of omega-6 acids in fat has been scientifically proven. This fat unsaturated acid allows you to regulate the work of muscles, the heart - this is due to the stabilization and uniform operation of the cell membranes of this organ.

It is useful to use lard for cleaning and enhancing the choleretic effect. Due to this property, fat is used to cleanse the body of toxins that accumulate in human tissues and organs. Salo helps a person to minimize the frustration and inconvenience associated with alcohol consumption. This product envelops the walls of the stomach, prevents alcohol from being absorbed and causing harm to your body. A consequence such as hangover syndrome, will be minimized.

Salo, by its properties, is a good pain reliever for such pain manifestations as bone crunching and salt deposits in the joints. In some cases, you can also remove the pain in the gums by applying a piece of fat to the sore spot. Relieves pain from various skin exposures, both high and low. low temperatures. It is a good antiseptic for superficial shallow wounds.

During outbreaks of seasonal diseases such as viral colds, fat, or rather, interior fat- this is an excellent rubbing, which, in combination with drugs, promotes recovery. The presence of selenium in the fat will help people suffering from its absence. Outstanding representatives who need this mineral so much are people who are dependent on tobacco, i.e. smokers with a long history of smoking tobacco products.

Salo - cosmetic product? Yes it is. This product is able to rejuvenate and restore a healthy look to the skin. Lard is an excellent sunscreen and can be used as a sunscreen. This "cream" will protect you from sunburn and will help you get a gorgeous even tan without harm to your skin.

The presence of vitamins and fatty acids in a piece of fat weighing up to 100 gr. allows you to satisfy daily allowance adult in these substances. The benefits of this piece of fat in supporting immunity cannot be overestimated, which is especially true in the cool season. The melting point of fat is 37 degrees, which allows it to be quickly digested and provide you with energy. So, for example, for a light snack at work, it is enough to take a sandwich with black bread. Energy after such a snack is enough to continue the shift.

There are a lot of recipes for making lard. It is stewed, and fried, and smoked, and salted .. Also, lard goes well with side dishes - with potatoes, cereals, etc. This article contains recipes and tips on how to cook.

Baked lard very tasty in itself, but if you add it to it baked potatoes, it turns out not only tasty and healthy dish. After all baked potato recommended for people with heart and vascular problems.

I offer you two options for cooking lard with potatoes in a slow cooker.

1 option.

To prepare the dish, prepare:

medium sized potatoes
Fresh lard with meat layer
Salt
Pepper
Garlic
foil

1. Wash the potatoes thoroughly and cut in half lengthwise. Rub the inside with salt and pepper.

2. Cut the lard into slices, about 1 cm thick, and rub with salt and pepper.

3. Cut the garlic cloves into layers.

4. Put a piece of garlic on the half of the potato, lard on top, more garlic and cover with the second half. Wrap potatoes in foil.

5. After all the potatoes are stuffed with bacon and garlic and wrapped in foil, put them on the mold in the slow cooker and turn on the timer for 30–40 minutes in the “baking” mode. We check for readiness by piercing with a fork, if it came in easily, then the potatoes are ready.

6. Serve in foil. The potatoes are soft and not overdried, as they are soaked with fat from lard.

Option 2.

Ingredients:

200–300 gr fresh fat with meat layer
1 kg potatoes
Salt
Dill
Pepper
Garlic
Vegetable oil

1. Wash and peel potatoes. Cut into strips 1.5–2 cm thick.

2. Also cut the bacon into cubes.

3. Preheat the multicooker in the “baking” mode, pour oil into the bowl and lower the lard there. When the fat is a little fried, add the potatoes. Salt and pepper to taste. Turn on the multicooker for 20-30 minutes in the "baking" mode. Stir occasionally.

4. Rub the garlic on fine grater, and 10 minutes before readiness, add to potatoes with bacon and mix. Sprinkle with finely chopped dill before serving.

5. Regardless of the option you choose for cooking bacon with potatoes, this dish can be both independent and as an additional side dish to meat dishes.

Salo in a husk in a slow cooker.

Salted lard- Very delicious product. It can be used for a snack or for cooking first or second courses. You can make greaves from bacon or grind it with garlic and make a paste. We offer you a recipe for making delicious salty lard using onion peel in a slow cooker. Thanks to the husk, the pieces of lard are colored and look like smoked.

Products for cooking:

Fresh lard with a layer
Salt
Black and red pepper powder
Allspice peas
Bay leaf
Garlic
onion peel
Sugar
Water

1. Rinse a kilogram piece of bacon with a layer. Soak 2-3 handfuls of onion peel in water for a while.

2. While the husk is soaking, prepare the marinade separately. Pour 1-1.5 water into the pan, add 200 g of salt, 2 tbsp. l sugar and 4-5 small bay leaves. Bring all this to a boil.

3. Rinse the husk under running water and put half in the multicooker bowl. Put the lard on top and sprinkle it with the rest of the husks. Pour everything with the prepared marinade.

4. Turn on the "extinguishing" mode and set the timer for 60 minutes. At the end of the quenching, do not pull out the fat from the multicooker, but leave it overnight to marinate well.

5. Prepare a mixture of garlic, passed through a press, black and red pepper, and mustard peas (optional). Remove the fat from the bowl, remove the husk and dry with napkins.

6. Rub the dried lard with the prepared mixture of garlic and pepper and wrap in cling film or plastic bag.

7. Put the fat in the freezer so that it freezes and then it is easier to cut it into thin slices. Store the product in the freezer or refrigerator.

Salo smoked in a slow cooker.

An excellent appetizer on the festive table will look smoked lard. Especially if you cook it yourself using a regular slow cooker.

For cooking you will need:

Salo
Salt
garlic
Sugar
Carnation
Pepper black and red
Allspice
Tea bags
Bay leaf

1. In separate saucepan prepare the marinade. Pour 1-1.5 liters of water and bring to a boil. In boiling water, add 100 grams of salt, 1.st. l. sugar, 5 pcs. cloves, 10 peas allspice, 10 tea bags and three bay leaves. Boil all 5 minutes.

2. Rinse a kilogram piece of lard well and cut into four parts. Put the pieces on the bottom of the multicooker bowl.

3. Chop the garlic and put it on the fat. Pour the prepared marinade over the lard with garlic.
Close the lid and select the "extinguishing" mode, set the timer for 90 minutes.

4. After stewing, leave the fat in the slow cooker for 12 hours to marinate better.
Then take it out and, wrapping it in cling film or a bag, send it to the freezer to freeze. Frozen lard is easier to cut thin slices.

5. Instead of tea, you can use liquid smoke, in which you need to soak pieces of bacon and then pour marinade, but without tea.

To give a special taste and surprise the guests, after you have taken the lard from the marinade, empty the bowl and turn on the "baking" or "air grill" mode for 10-15 minutes. Salo will turn out with delicious crust. Be sure to refrigerate before serving. freezer.

Salo baked in a slow cooker.

We offer you a recipe tasty snack that will decorate any festive table. To make the appetizer really tasty, when choosing fat, give preference to pieces with a good meat layer. Due to the fact that we will cook in a slow cooker, the fat as a result will turn out to be evenly baked on all sides.

Let's start cooking. For 1 kg of fat you need:

1.5–2 tbsp. l. salt
2-3 garlic cloves
Ground black and red pepper
Spices for meat
Foil

1. Rinse the lard well under running water. Clean the skin of soot so that it is clean. It is easier to do this with a knife under running water.

2. Cut it into small pieces (be sure to have a paired amount) and rub well with salt, spices and pepper.

3. Cut the garlic into 2-3 parts so that they are flat. Each piece of lard now needs to be stuffed with garlic, for this, make punctures in pieces of lard with a knife, and put the garlic in there.

4. Leave the pieces for 2-3 hours to marinate better in salt and spices.
Put the lard on a piece of foil, with the skin to the foil, and then put another piece of lard on it, so that the skin is on top. Then wrap tightly with foil and lay on the bottom of the multicooker.

5. Wrap the remaining pieces in foil and lay side by side. Then pour 200-250 gr. water and turn on the "extinguishing" mode for two hours.

6. After the signal, remove the dish, unfold the foil and let it cool. Before serving, cool in the freezer, cut into pieces, pulling out the garlic beforehand. Bon appetit!

Fat roll in a slow cooker, video.

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Delicious bacon baked in a slow cooker will fit perfectly into both the usual everyday menu and the exquisite festive one. Such an appetizer can be stored for a very long time in the freezer and will come in handy when unexpected guests. Salo is usually served with mustard, horseradish, green or onion, garlic. special requirements there is no lard, you can choose a piece with a solid cut, or you can give preference to a thick piece of lard - in any case, the product will turn out tasty and fragrant. You can experiment with different spices and spices, each time getting a new, original taste.

Ingredients

• 300 g fat
• 0.5 tsp ground saffron
• 1.5 tsp mustard
• 4 cloves of garlic
• 1.5 tsp salt
• 1 tsp spices for fat
• 0.5 tsp dried thyme
• 4 pinches ground black pepper

Cooking

1. Earlier in our family, lard was cooked: on the stove in a bag, in onion peel or in a steamer. But it turns out that bacon baked in a slow cooker turns out to be no less tasty and fragrant. There is nothing complicated in cooking - buy a piece of fresh lard with a slot. It can be big enough - then you can get tasty boiled pork. Rinse the fat thoroughly under the tap, rub the skin with a hard sponge or even scrape it with a knife.

2. Prepare spices for baking bacon: measure right amount and pour into a bowl. Add salt, remove the husk from the garlic and cut it into small cubes, you can also use a special press.

3. Add mustard, spicy or soft, mix everything.

4. We will bake lard in foil. Cut off as much as you need and put lard on it. Grate well with the prepared mass of spices, mustard and garlic.

5. Wrap the fat tightly in foil, even in a couple of layers. Pour 1-1.5 cm of water into the multicooker bowl, place the fat in foil and close the multicooker lid. Set the Bake mode to 40 minutes. Then hold the fat in hot slow cooker one more hour. Then take it out and cool directly in the foil without unwrapping and send it to the refrigerator for several hours.

Cut the finished baked lard in foil into thin slices and serve on a saucer, with mustard and green onions.

Note to the owner

1. Warm lard is always gelatinous and soft, so without the help of a slicer it is impossible to cut it evenly, neatly and thinly. And very frozen can crumble under the knife - a frozen bar is hard to turn into an aesthetic cut intended for a festive meal. Conclusion: whole piece Partially defrost and then grind. It should be quite hard, but not icy - this is determined tactilely, that is, by touch.

2. The above recipe is so well thought out and convenient that many multicooker owners will probably use it repeatedly. In order for the product to turn out to be special, exclusive every time, you need to experiment with spices. Generously rub it with paprika, to which is mixed a handful of well-dried and ground hot pepper, - and we get lard in Hungarian, and if fenugreek - in Siberian. Perhaps the most daring variation of the recipe will be rolling the semi-finished product in a mixture of horseradish, crushed dill seeds and honey - this is how they used to do it in Poltava. It is worth trying this spicy Ukrainian delicacy.

3. Serving sandwiches with bacon to a 40-degree alcoholic drink is a wise idea. fatty food prevents rapid intoxication and partially neutralize pernicious influence strong alcohol to the esophagus and stomach.

A truly wonderful machine! Somehow lying in the depths of the freezer good piece fresh lard. Well, what to do with him? You can't really fantasize with this product. However, the restless culinary brain did not want to put up with the fate of the disappearance of such good piece. But what if you bake lard in a slow cooker? Let's try 🙂

What we need:

• Multicooker of course
• Fresh pork fat
• Garlic
• Salt, black pepper
• Spices with dried herbs
• Foil

Salo in a slow cooker: cooking

The lard should be completely defrosted if you got it out of the freezer, a piece clean and dry. Peel the garlic and cut into thin slices. Now we make incisions in a piece of fat and stuff it with garlic. The next step is to rub the piece with salt and spices, sprinkle with black pepper and leave for half an hour in the refrigerator. Instead of the usual table salt take Adyghe, it will be even tastier!

Thirty minutes later, spread the fat on a piece of foil.

We wrap the edges of the foil up, pinch and send to the slow cooker. We will cook in the baking mode, set the time according to the instructions for the slow cooker, usually about 90 minutes.

We take the finished fat out of the multicooker, unfold the foil and ... This divine aroma !!!

Appetizing lard in a slow cooker is ready! It can be eaten both warm and cold. Cold lard baked in a slow cooker is even tastier. Especially if served with boiled eggs and black bread. By the way, this will be a great hearty breakfast!

Which multicooker to buy

Dear readers, if you have not yet acquired a miracle assistant in the kitchen called “Multicooker”, we advise you to familiarize yourself with the advantageous offers from, by the way, with fast delivery to your city!

Salo is perhaps the most popular snack any holiday and everyday table. Salted lard is already a little fed up with everyone, it's the turn of lard to cook in a slow cooker. Several ways of cooking lard with spices, onion skins and garlic, all this you can see on our website. And now, we will be glad to introduce you to the most simple method steaming lard in a slow cooker. Salo turns out to be very tender, not at all greasy, which can be eaten even without bread. Maximum useful elements with this method of manufacture, it is preserved, which means that the benefits of the product are simply obvious! Salo contains beneficial acids, such as linoleic and arachidonic, which are able to cleanse the vessels of deposits.

These acids are not produced by the human body on their own, so we recommend that everyone include lard as mandatory product diet.
Steaming lard in a slow cooker takes 1 hour 10 minutes (and 12 hours to cool). Servings - 6 pieces

Ingredients:
Salo fresh - 350 grams
Bay leaf - 5-6 pieces
Black peppercorns - 6-7 pieces
Salt - 1 teaspoon
Spices for pork - 1 teaspoon
Water - 1.5 liters

Cooking steps:
We buy fat. The most important thing is the choice of the product. Lard should be practically free of meat streaks, the thickness of the piece should be from 3.5 centimeters. The skin of fat is thin, easily separated with a knife.
You can use any spices you like. Bay leaf is suitable both dry and pre-soaked.

The selected piece of fat is washed well under water. Soak the liquid with kitchen paper towels. We prepare a large sheet of foil, folded in half.

Mix salt and seasonings in a separate container and rub well into a piece of lard. Try to cover all sides evenly, the skin is also well rubbed with spices.

Now put the bay leaf, lard on the foil. Then again the bay leaf.

We pack the fat tightly, do not allow the formation of air bubbles in the foil. Place in a steamer bowl.

We draw water into the large main bowl of the multicooker. Install the steamer on top. Cooking lard for a couple of 1 hour.

Then we remove the lard ready in foil, do not remove it from the foil. First we cool the fat on the table with room temperature, then move to the refrigerator. Before the fat is served on the table, it should be kept in the freezer for 1 hour.

Remove foil and bay leaf.

Salo cut into thin slices and served with fresh herbs and mustard.
The lard skin can also be eaten if you generally like its taste.