Recipes how to pickle lard in brine. How to salt lard in a hot way - recipe

Those who avoid eating lard because they think it is very high-calorie product they just don't know anything about it. Pork fat is able to increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in the use of this product is to observe moderation, then it will only bring benefits, and not overweight and health problems.

Classic recipe

The classic recipe for this dish can be classified as “simple and quick”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

• 1000 g pork fat;
• 1250 ml of water;
• 200 g of salt;
• 30 g fresh garlic;
• seasonings and spices to taste.

The preparation of the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The calorie content of the product will be on average 712.0 kcal per 100 g.

The method of salting lard in brine in a jar:

• Dissolve salt in boiling water, let the brine boil a little and leave to cool;
• Cut the product intended for pickling into pieces that will easily pass into the neck of a three-liter jar, rub with garlic and put in a bottle, pressing lightly and sprinkling with spices;
• Pour everything with the cooled marinade, cover with a towel and leave alone away from straight lines. sun rays at the time specified in the prescription;
• Salted lard, dry paper towel, wrap with parchment (foil or cling film) and store in the freezer.

Salted salo in brine with garlic in a jar

When salting bacon, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic, it will not have that appetizing aroma and piquancy. Therefore, it is possible to take only one garlic for salting from spices and as a result you will get a soft and fragrant bacon.

For salting lard in brine with garlic you will need:

• 1000 g lard;
• 1000 ml of water;
• 200 g of salt;
• 50 g garlic cloves.

try salted lard with garlic you can try 6 days after it was put in a jar and poured with brine.

The nutritional value of the finished bacon is 815.6 kcal / 100 g.

• • Because the saline solution used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
  • While the brine is cooling, prepare the lard. It must be cut into medium pieces and rubbed with garlic on all sides;
  • Then put the prepared pieces of the pork product into the jar, sprinkling their layers with the remaining chopped garlic;
  • Pour the contents of the container with cooled brine and send to a dark cool place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting bacon in hot brine is very common and has many fans, due to the fact that finished product it turns out much softer and more tender than in any other way. Another plus of this method is that the fat is salted out much faster.

To pickle three-liter bottle have to take next quantity the main product, as well as water and spices for brine:

• • • 2500 g of lard with a layer;
    • 2000 ml of drinking water;
    • 150 g large cooking or sea ​​salt;
    • 15 g dry mustard;
    • 10 g red ground pepper;
    • 30 g of garlic;
    • 15-17 black peppercorns;
    • 7-8 peas of allspice;
    • 5-6 cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Fat filled with hot brine loses some of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.

• Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in red ground pepper. Peel the garlic cloves and chop into thin petals;
• In a three-liter bottle, do not fold too tightly with the skin up, the product cut into pieces for pickling. Sprinkle each layer with garlic cloves;
• In pure drinking water dissolve salt, add cloves and peppercorns. Bring the brine to a boil and dilute dry mustard in it;
• Pour hot brine over lard in a jar, then cover with a lid and leave alone for several days.

Recipe for salted lard in Ukrainian

Salo is considered a Ukrainian national delicacy. In Ukraine, as soon as they do not cook it: with onion peel, and with honey, and even in chocolate. Every Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes this delicacy is enough for a whole cookbook. Below is one of them.

For this salting in Ukrainian you will need:

• 1000 g of lard with a layer;
• 1000 ml of purified drinking water;
• 200 g of coarse sea or table salt;
• 60 g (about 10 medium cloves) garlic;
• 6 peas of allspice;
• 6 black peppercorns;
• 3 bay leaves;
• 15 g dried (or 30 g fresh) herbs;
• 1 star anise;
• a little black ground pepper to taste.

The total time for salting will be three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average, per 100 grams, this figure will range from 724 to 816 kilocalories.

• First you need to prepare the fat. This culinary process will take place in two stages. On the first one, you need three to four hours (and better night) soak sliced original product V cold water. This is done so that all the blood is washed out of the meat layer;
• After soaking, the pork fat should be loosely (so that it does not suffocate) in a prepared jar, not forgetting to add spices and spices between the layers;
• Prepare a brine from water and salt. Salt can be dissolved both in cold water, and in hot or boiling water. It is important to achieve complete dissolution of all crystals. pickle room temperature pour lard folded in a jar;
• Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You have to be very careful in choosing pork fat for salting, so that unscrupulous sellers do not slip the fat of a boar, an old or sick animal. A good product has a nice looking gentle pink shade, and its meat layer does not stick to hands.

It is worth refraining from acquiring a gray-yellowish bacon with an unpleasant specific smell, on the skin of which there is no stigma indicating product certification.

Fat from the back and sides is perfect for salting, but it is better to refuse lard from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.

After buying fat, you should not store it together with other products that have a specific smell, since it is able to absorb foreign odors. But if suddenly pork product absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with minced garlic.

Second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use a large sea or table. Salt will not only help save everything useful material but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to oversalt this product. Why? Because the fat will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process if you place the fat in the refrigerator under oppression. Care must be taken when storing salted pork fat. Except temperature regime should also withstand light, because under the influence sunlight the product will age and turn yellow very quickly.

Salted fat in brine- This is one of the options for preparing this wonderful product. It is quite simple to perform, so even novice housewives can cope with the recipe.

You will need:

Saltse - 1.6 kg
- salt - 5 large spoons
- Lavrushka - 5 pcs.
- garlic clove - 5 pcs.
- seasonings to taste

Prepare the brine: combine water with salt, boil the mixture for five minutes, cool to room temperature. Add crushed garlic, parsley and other spices. Prepare the main product: rinse it thoroughly, free it from the skin, crumble into large pieces. Transfer all this to a large bowl (ceramic or glass). If you don't have one, you can use a jar.

Pour the contents with brine, let stand in a cool place, without covering with a lid. As soon as 2-3 days pass, remove the product from the brine, dry it, wrap it in foil, send it to the freezer. In addition to the listed ingredients, you can add a few small onions to the filling, which will give the appetizer beautiful shades and a pleasant taste.

Salting lard in brine at home

Chop 1.6 kg of bacon into pieces, crumble to make large and long pieces. Dilute a liter of boiled and chilled water in an enamel bowl with the addition of 2 tbsp. spoons of salt. For cooking, it is better to take coarse sea salt, but you can take regular sea salt. Add 6 black peppercorns, 1 tbsp. a spoonful of ground pepper, a few cloves of garlic and bay leaves.

From above, press the contents with any load. Place the container in the refrigerator for three days. Take out the bacon, dry it, season with garlic again. The product during salting and after that it is desirable to store in the refrigerator. Pre-slices are best packed in plastic bags.

Rate and taste qualities.

salted salad recipe in brine

Boil a liter of water, add a glass of salt, wait until the crystals dissolve. Remove from stove and let cool. Crumble the bacon into medium pieces and fold tightly into a three-liter jar. Spread between layers spicy spices: ground black pepper, chopped garlic, parsley. Pour the brine on top, cover with a lid. Soak the lard at room temperature for three days.

You will also like the option with garlic and pepper. Detailed recipe you will find .

Method of salting lard in brine

Mix 2 tablespoons of salt, add 2 tsp. granulated sugar, a small spoonful of cardamom and cumin, throw a few bay leaves. The mixture can be peppered. Lubricate the slices of lard with a chopped head of garlic. Put the chopped products in a glass container, put in a cool place (do not put in the refrigerator). Once a day, the slices must be turned over. As soon as 5 days have passed, send the container to the refrigerator, leave for one week. Keep turning the pieces several times a day. Ready appetizer can be served with garlic sauce, mustard, slices of black bread.

Recipe for salting lard in brine at home

Wipe the pieces of lard with crushed garlic and salt. There are no specific proportions, then make sure that the salt layer is “impressive” enough. Pour a layer of salt on the bottom of the vessel, lay the bacon, fill it to the top with salt. Cover the dish with a mug, place on the shelf of the refrigerator, hold for 20 minutes. Remove the bacon, remove salt, soak for three days in water. The next step in cooking is boiling. Place the container with the contents on low heat and leave for a couple of hours. Remove the bacon, cool and rub with a mixture of pepper and crushed garlic.

Prepare and.

Recipes for salting lard in brine at home

Recipe #1

Pour coarse sea salt into a saucepan. Crumble the bacon into long strips, rub with salt, put the skins down. Sprinkle the product with a dense layer of salt, mixed with a spoonful of ground pepper and cumin. Add parsley, broken into pieces, and crushed garlic. Marinate the bacon for 5 days in a warm room, store in freezer.

Prepare and.

Salting fat in hot brine

You will need:

Saltse - 1 kg
- clove bud - 5 pcs.
- one and a half liters of water
- garlic clove - 8 pcs.
- laurel leaf - 3 pieces
- kitchen salt - 7 tablespoons
- black peppercorns - 10 pcs.
- garlic clove - 8 pcs.

For coating:

Salt kitchen
- ground black pepper
- ground sweet paprika
- garlic

Boil some water, put all the spices, cook over medium heat, remove from the stove. Crumble salsa into wide pieces, pour hot brine on top. Cool and cover with a bowl or a wide lid. Place in refrigerator for 3 days. Combine chopped garlic, add seasonings, salt, wipe with a mixture of the listed products, wrap with cling film, put in the freezer.

Salting lard in brine in a jar

Water - 4 liters
- lard - 1 kg
- onion peel - one handful
- black ground pechrik
- kitchen salt - a couple of glasses

The taste of salsa will resemble smoked product, so if you like this, we recommend paying attention to this recipe. Salt the water, boil, keep on fire for a quarter of an hour. Cool the brine, remove the husk. Put the fat in a jar, pour the brine on top of it. Keep in the refrigerator for five days. Push the garlic through a press.

Salting fat in jars in brine

Salo with meat veins - 1 kg
- garlic clove - 5 pcs.
- salt - 5 large spoons with a slide
- laurel leaf - 3 pieces
- black and white peppercorns
- liter of water

Boil water, cool and salt. Drop the peas crushed into pieces. Add garlic. Carefully cut off the skin from the fat, determine in a jar. Pour the brine over the top. Cover the container with a napkin, refrigerate for three days. Dry with paper towel. Sprinkle with sweet ground paprika, various spices to taste. Wrap in a plastic bag, put in the freezer.

How to choose a salting product?

1. The most ideal piece for salting is a 2.5 cm piece. This should be the back or side of the carcass.
2. Do not buy brisket for cooking. A sinewy film passes through this part, therefore ready snack will be tough.
3. Refuse to buy yellowish or grayish lard, as this clear sign sick or old animal. fresh and tasty fat It has a beautiful pale pink color. When pressed, the hand does not stick to it.
4. Be sure to smell the product before purchasing. If you feel an unpleasant and pungent odor, then refuse to buy, as this is a sign poor quality product.
5. Examine the skin - it should be thin, with a beautiful pink or yellowish tint.
6. Certified products must be branded.

Helpful cooking tips:

1. Choose products with a neat skin and a soft surface.
2. Wash the lard thoroughly before cooking, singe the skin if necessary.
3. To get a tasty and soft snack, the main product must be soaked in brine or boiled water before cooking. Leave it for 12 hours.
4. Remember that lard absorbs all foreign odors very strongly, so keep it as far away from the fish as possible. You can also add a few garlic cloves to give it a special flavor.
5. After salting, wrap the product in gauze or plastic wrap.
6. Don't be afraid to oversalt the bacon, as this is simply not possible. Add as much salt and spices as you see fit.

How can you speed up the curing process?

1. Cooking speed depends on the thickness of the piece. If you want to try the snack in a day, then cut the product into thin slices.
2. Salt the lard at room temperature - in this case, it will take only a day to cook.

Hot salting of lard in brine

Half a liter of clean water
- clove stick - 5 pieces
- salt - 7 tablespoons
- peppercorns - 10 pcs.
- garlic clove - 5 pcs.
- laurel leaf - 4 pieces
- fat - 0.8 kg

For smearing:

Salt
- a few garlic cloves
- ground pepper
- ground paprika

Wash the bacon thoroughly, dry. Cut the piece into 3 pieces. Boil water, throw in a few peppercorns after boiling. Also immediately add parsley, chopped garlic, clove stick. Salt the contents. Boil for a couple of minutes, then remove from the stove. Pour in from above hot pickle. Cover the top with a plate. Let stand in the refrigerator for three days. Remove the product from the brine, allow the liquid to drain, dry. Stir in chopped garlic, paprika, ground pepper and salt. Rub the bacon on each side with this mixture. Wrap the pieces with plastic wrap, put in the freezer, let stand for exactly a day. Prepare the mixture for coating.

Evaluate the cooking option with dried herbs and star anise:

You will need:

Saltso - 1 kg
- star anise
- peppercorns - 6 pcs.
- a spoonful of dried herbs
- garlic clove - 10 pcs.
- laurel leaf - 3 pieces
- liter of water

Make a brine: pour salt with boiled water and dissolve it. Cool the brine to a temperature of 40 degrees. You can use ordinary rock or sea salt for cooking. Soak the main product for four hours (or overnight). Cut it into pieces first. Do this in a deep saucepan so that the slices are covered evenly with water. Dry the soaked lard, put in a jar. Between the slices put peppercorns, parsley with chopped garlic. Sprinkle all this with dried herbs. Top up the brine, throw in a few star anise. Cover with a lid, but do not press hard. Leave the product for another 4 days.

Salo is considered traditional Ukrainian dish loved all over the world. It is served with any side dishes and soups, and is also eaten with bread as a sandwich. Currently, salting lard is not difficult. There are a lot of recipes for this dish, so you can please even the most fastidious gourmets.

How to salt lard in brine: a recipe

Compound:

1. Salo - 2 kg
2. Salt - 4 tablespoons
3. Bay leaf - 10 pcs.
4. Garlic - 8 cloves
5. Water - 1.5 l

Cooking:

• Rinse the lard well, peel it from the skin and cut into large bars.
• Pour water into an enamel pan, add salt and dissolve it. Season the solution with pepper and bay leaf.
• Peel the garlic, run it through a press and add to the solution.
• Immerse the pieces of bacon in the brine, place a load on top. Salting takes place within 3 days in a cool place.
• The finished fat is removed from the brine and each piece is dried with a paper towel.
• Rub the pieces of lard with garlic and pepper.
• The dish can be served at the table or packed in plastic bag or foil, storing in the refrigerator or freezer.

Salo in brine with garlic: how to cook?

Compound:

1. Pork fat - 1 kg
2. Onion peel - 100 g
3. Garlic - 10 cloves
4. Black peppercorns - 10 pcs.
5. Black ground pepper - 1 tsp
6. Sea salt - 2 tbsp.
7. Bay leaf - 7 pcs.
8. Water - 1 l

Cooking:

• Rinse the fat running water, remove the skin and cut into big chunks. enamel pan fill drinking water, put on fire, bring to a boil, salt and pepper. Add Bay leaf and chopped garlic. Boil the brine over low heat. Put the onion peel, stir well and put the pieces of lard. Thanks to the onion peel, it will acquire a golden color.
• Boil the fat for 2 hours over low heat, stirring constantly. Readiness is determined with a fork or knife, piercing each piece in several places. They must be very soft.
• Remove the finished fat from the brine, dry each piece and sprinkle generously with salt, ground pepper and finely chopped garlic.
• Wrap the pieces in foil or a bag, put in the freezer for a day. After 24 hours, the fat will be ready for use.

How to salt lard?

Compound:

1. Pork fat - 2 kg
2. Garlic - 6 cloves
3. Peppercorns - 10 pcs.
4. Sea salt - 5 tbsp.
5. Water - 1.5 l

Cooking:

• Fill three-liter jar water, add salt and garlic passed through a press. Mix everything thoroughly.
• Wash and clean the salo. Immerse it in a jar, pepper and cover the jar with a lid. Place the jar of lard in the refrigerator for a week. It turns out very fragrant, gentle, soft and tasty.
• You can store the finished fat in the freezer, after packing it in foil or baking paper.

Salo in brine with cloves

Compound:

1. Pork fat - 1 kg
2. Dijon grain mustard - 2 tbsp.
3. Garlic - 5 cloves
4. Black ground pepper - 2 tbsp.
5. Sea salt - 5 tbsp.
6. Onion peel - 200 g
7. Bay leaf - 7 pcs.
8. Carnation - 3 pcs.
9. Water - 2 l

Cooking:

• Wash the lard, cut it into large pieces. Pour water into a saucepan, add spices (finely chopped garlic, salt, pepper, mustard and cloves). Leave 1 tsp. seasonings for rubbing fat.
• Add onion peel and bay leaf to the marinade. Boil the lard brine, put the pieces in it and cook until fully prepared(approximately 2 hours).
• Remove the fat from the brine, rub with spices. Pack each piece in a separate bag or foil. Store in the freezer.

Original recipes for cooking dishes with salted lard

Meat rolls with pickled cucumbers and lard

Compound:

1. Pork neck - 300 g
2. Salted lard - 100 g
3. Pickled cucumbers - 5 pcs.
4. Mustard - to taste
5. Salt and pepper - to taste
6. Vegetable oil - for frying

Cooking:

• cut into pork neck into thin slices, beat them well. Salt, pepper and brush each with a thin layer of mustard.
• Cut cucumbers into strips. Place 2-3 cucumber strips on the edge of each piece of meat, roll up.
• cut the fat thin slices. wrap each one meatloaf and secure with a toothpick. Heat up a frying pan, add some oil and fry each roll until crispy. Lower the heat, close the lid and bring the dish to full readiness.

Salo in chocolate

Compound:

1. Salted lard - 200 g
2. Dark chocolate - 300 g
3. Butter - 100 g
4. Chili pepper - ¼ tsp
5. Ground ginger - 1.5 tsp
6. Black ground pepper - 1.2 tsp
7. Nutmeg - ¼ tsp
8. Cardamom -1.5 tsp

Cooking:

• Grind salted lard in a blender and form a thin layer from the resulting mass. Roll it out using a regular rolling pin. The thickness should be about 1 cm. Send to the refrigerator until solidified.
• Break the chocolate into small pieces, mix it with spices and butter. Melt the mixture in a water bath or microwave.
• Fill in liquid chocolate ice molds. Place chopped on top in small pieces fat squares. Top with chocolate again and put in the freezer for 2 - 3 hours. Ready lard in chocolate can be served with tea, coffee or wine.

Salted fat - delicious product which enjoys well-deserved popularity in many countries. Exists enough proven recipes for this dish. Each hostess can choose a cooking method to her liking.

You can, of course, buy salted lard in a store or on the market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different manufacturers and make a good choice. They will also share recipes with you. home cooking this product. Let's immediately bring it up to date: in Ukraine there is lard and sponder. The first one is a solid piece pork fat. Cracklings are heated from it or thinly cut into rye bread, and they also make curls - a meat dish. Shponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, undercut. Sponder is also salted and smoked. But this - independent snack. Bacon is good with scrambled eggs and bigos. You can salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is more budget product. And no less useful. Fat (if used in moderation) does not contribute to the development of body fat and gain excess weight. But the benefits of it are undeniable. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, fat cleanses blood vessels. This - unique product. Salting pork fat in a hot way makes it possible to obtain an ingredient that will add juiciness meat dishes, in the form of cracklings will make dumplings hearty, and with vegetables the food will be very tender. But many people love this product and just like that. With the sharpest knife cut off a thin, translucent slice of bacon and put it on Borodino bread. green onion and a shot of vodka… What else do you need for a sincere meal?

Ways of salting fat. A few secrets

To prepare a treat, you must first select raw product. Young and good fat should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be elastic enough - when pressed, the trace remains for some time. Housewives check the quality of the product by smell. At good fat pleasant, slightly sweet aroma. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways of salting fat. The first one is dry. A piece of bacon is simply covered with salt and spices and so left under oppression. The second way is wet, without heat treatment. in brine at home - a long and laborious process. In addition, neither the first nor the second methods are suitable for sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.

Sponder in onion peel

About a kilogram of undercut (bacon) is cut into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until the crystals are completely dissolved. We need a husk from five kilograms onion. Put half of it in a bowl. Place four pieces of lard on top. Between them, we will also layer the husk. On top should be onion clothes. Let's add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. We clean the sponder from the husk. Peel the head of garlic. Cut the teeth coarsely. Stuff the pieces of sponder with garlic and grate with black ground pepper. In principle, hot salting of lard in onion skins is completed. Left to do finishing touch. Let's deploy cling film. With each piece of sponder, put a bay leaf and two cloves with allspice-peas next to it. Wrap and leave for a day in the refrigerator.

fragrant lard

Salt prolongs food suitability product. But its gastronomic qualities largely depend on spices. You can salt lard in a hot way without seasonings. But then it is used exclusively for cracklings. And if we want to get tasty and fragrant lard, prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rub in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to pickle bacon in a hot way

Sometimes it's so unbearable to try a product! Or maybe friends are visiting. And what could be better for vodka than a thin, slightly pink slice of bacon, placed on the edge rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then after half an hour you can start the feast. Let's prepare clean jar with a lid, put the kettle on the fire. While the water boils, cut two hundred grams of fat into thin slices. In a separate bowl, mix three large spoons salt, one teaspoon - peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the fat in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the fat. We clog the jar plastic lid. When the liquid has cooled, salting the lard in brine at home is completed. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of brisket so that the fat fits in a bowl. We wash two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in the palms. From above we fall asleep with the remaining husk. Boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. We fill boiling water lard with onion skins. Cover with a lid and set the "Extinguishing" mode for one hour. After the end of the program, let the fat marinate in brine overnight. After that, we take out the pieces of sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves squeezed through a press, three cloves. Boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Wash a kilogram of fat, cut into bars. Add two hundred grams to boiling water onion peel and seven bay leaves. I put fat. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take out the bars from the brine, dry them and rub with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.

way in adjika

From five kilograms of the product, the skin should first be cut off. Dip the fat in boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Lettuce cut into large pieces. Rub them generously with spices. Don't be afraid to oversalt or make the dish too spicy. Salo absorbs as much salt and pepper as needed. Coarsely chop four or five cloves of garlic. Let's fill them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat the pieces of fat with this mass. We put the bars in containers very tightly. Between them, you can add lingonberries or cranberries. Securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Fragrant appetizer with garlic

This recipe suggests cutting the product into small pieces. We put them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then boil for another small fire about five minutes. We remove the dish from the stove. Add five heaping tablespoons of salt. Stir well until completely dissolved. We leave it like that for twelve hours. Thus boiled fat in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can already use ready composition seasonings "For salting bacon", but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaf, black and red pepper are present in the mixture. Seasonings will become slightly moist from rubbing with garlic. With this mixture, you need to coat each piece. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far, we have considered how to make lard in brine in a hot way. But on this culinary fantasy people don't end. Bacon, that is, lard, in which there is a layer of meat, will be very tasty if it is baked a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. We put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for another five to ten minutes.

Another Express Method

Salting fat in a package in a hot way allows you to get delicious snack a day after preparation. To do this, we need a dense, air-tight plastic bag. Salo cut into small sticks. We rub each with spices (ground black pepper and chopped bay leaf are required). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add some cloves. Pour hot, but not boiling brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.