Salty fat than. Salo in brine - interesting ideas for preparing snacks in a hot and cold way

Pork fat... What could be tastier... Whoever doesn't love it doesn't know how to cook it! Having tried this delicacy at least once, you will never be able to refuse it again.

Properly cooked lard melts in your mouth, it has notes of black pepper and fragrant garlic, it is spicy and tender. This is a versatile product, it can be used to prepare many dishes. But more traditionally, it is customary to use it on a sandwich made from a crust of fresh bread and a green onion; all lovers of delicacy will undoubtedly like it. The taste of our dish depends on many factors. First of all, the quality of salting. There is not one, they are all varied and tasty in their own way. A store-bought product will always be inferior in taste to a homemade one. There is nothing complicated in this, the main thing is to strictly follow the recipe. If you want to learn how to cook it at home, then these recipes and tips are for you.

First we need to purchase raw materials that you will salt. This should be taken seriously, because even a successful salting will not save a bad product.

Salo with layers of meat and salted with your own hands will be more delicious. But in order to pickle, you need to be able to choose it correctly. The main thing is that it should not be wiry, it should look uniform. It is desirable that there are 2-3 layers of meat, but no more. How to understand that the result of the prepared product will please you. When buying, take a sharp knife, and pierce the piece, if the knife goes in gently, then this is what you need.

Several salting options are used, most of them were inherited by more than one generation. Starting from the simplest, sprinkled with salt, to tender boiled, flavored with herbs and rubbed with garlic. Spices during the salting of the product are not spared, because they give the fat a delicate taste and aroma. Black pepper and bay leaf, garlic and dill seeds, parsley and cloves - all these spices enriched the pickled product with their aromas and allowed you to enjoy the unique taste of homemade pickles.

Grandma's secrets of salting fat

More delicious dry salted lard. For salting in this way, we need pieces in the skin, before starting cooking, the skin must be well cleaned. If you want to pickle a large amount, then you can use a large container, for example, wooden boxes, and if you have 2-3 kg of the product, then the ambassador can also be done in a small dish. With a large amount of raw materials, take a box without cracks and odors, usually in such cases plywood boxes are used. We also need coarse rock salt, it is more suitable for salting in this way, garlic or other hot spices. Peel and grate the garlic. Pour about 1.5 cm of salt into the bottom of the container. The quantity when salting is not limited, the more, put the better. It is impossible to oversalt the fat, but if you do not report it, then the product will be salted for a long time, and if it is a meat layer, then it will completely deteriorate. Lay in rows, close to each other. Do not forget to leave gaps between the pieces and the walls of the dishes at least 0.5 cm, they must be filled with salt.

Do not forget to lay out crushed garlic between the rows and then cover with salt. Make sure that our product is covered with salt on all sides. When everything is done, we leave the container until fully cooked in a cool place for 5-7 days, the main thing is that the temperature is not below 10 degrees, this will slow down the salting process. When the product is salted, we take out the finished fat and clean it from the salt in which the salting was made, and wash it, dry it with a paper towel and pour it with a new one, put it in storage. We put the pieces in a bag and store in the freezer. With such storage, it will always be as fresh and can be stored for a long time.

When stored indoors at room temperature, our product will acquire a musty smell. You can refresh the finished delicacy a little, make it spicy, for this we rub black or red pepper, or garlic, but this is whoever prefers it. Salted bacon can be smoked a little, do it at a temperature of 20 degrees for 8 hours. After it is cooled and stored for up to half a year at a temperature not lower than 10 degrees.

Almost all food products have some special properties. And our product is no exception. What could be more beautiful on a frosty winter morning to return from a walk, pour yourself a plate of hot borscht, cut fresh black bread and accompany this duet with a piece of salted bacon with garlic? I suggest using the following recipe. We need onion peel, which will remind you of smoked meat with its taste.

Take an enamel pot and bring 2.5 liters of water to a boil in it, then add:

• glass of rock salt
• black pepper 1 tsp
• garlic 4 cloves
• bay leaf 3 pcs.
• husk from 6 large onions

Stir the resulting mass and bring to a boil, then lower the brine into a piece of bacon, weighing about 1 kilogram.

Boil the fat for 20 minutes on low heat and remove, leave in brine to infuse for 10 hours. After the time has elapsed, remove from the brine, wipe with a paper towel and put in the freezer for another 8 hours. Now you can safely take the fat out of the refrigerator and enjoy its wonderful taste and hints of smoked meat. Store it in the freezer wrapped in parchment paper.

The secret recipe for spicy bacon with garlic

Salo, like red fish, has the same excellent properties, it is simply impossible to spoil it. But even adhering to the same recipe, each hostess will acquire its own individual taste, which hardly anyone can repeat. This is a product that, regardless of the method of preparation, will retain its taste.

For cooking, we need the following ingredients:

• allspice peas
• red pepper
• black pepper
• turmeric
• Bay leaf
• garlic 1 head

We begin to prepare the pickling mixture, for this we need:

• 1 kg fat
• 3 art. l. salt
• 0.5 st. l. red ground pepper
• 0.5 st. l. black pepper
• broken bay leaf
• herbs to taste

Cut into sticks, about 5-7 cm wide. Wipe with salt, spices and garlic (previously grated). We take a large bowl, lay it in layers, but before that, sprinkle the bottom with a little salt and then in turn, put the pieces and sprinkle with salt, and so on until we lay out everything. We leave it to be salted at a temperature not exceeding 18 degrees for 3 days, then after this time we remove our fat, for another day in the refrigerator.

It should be stored in the refrigerator, taking out a couple of pieces for food, do not forget to carefully scrape it before use and proceed to the delicacy.

Salted lard in brine, or lard in Ukrainian.

A dish that you may not have tried, but everyone has heard of. This is a recipe that is passed down in Ukrainian families from generation to generation and is considered a traditional delicacy at any holiday or feast. It was customary to serve it traditionally cut on wooden boards with a bunch of green onions around the edge. It was considered a traditional appetizer for Ukrainian moonshine and was the first dish that guests tried when they came to the celebration. It was given as a dowry, the bride was considered quite wealthy, having 2-3 kg of this valuable product in her dowry.

In order to prepare our delicacy, we need:

• fat 1.5 kg
• black pepper 6 peas
• allspice ground -1 tbsp. l.
• coarse sea salt - 1 cup
• bay leaf - 5 pcs.
• garlic - 6 cloves
• drinking water (cold) - 1 liter

Before cooking, rinse well and cut into large long pieces. Pour 1 liter of water into an enameled pan and prepare the brine, add peppercorns and ground, finely chopped garlic and bay leaf. Then we immerse the pieces in the brine and put on the press. Salting should be kept for 3 days in a cool place, for example, in a refrigerator. Then the finished product should be removed and dried on all sides with a paper towel, again wipe a little with spices. The dish is ready!

How to pickle lard soft and tender, and most importantly delicious?

It is not only about choosing the right product when buying, but also about the cooking process. The method of preparation itself plays a very important role. Most nutritionists in the world have already come to terms with the idea that lard is a very high-calorie product, 100 grams of which contains about 700 Kcal, this amount of calories is enough to run a 5-kilometer marathon. But still, the benefits from it are greater than the harm. Maybe for Italians and French or Spaniards the level of cholesterol in this product goes off scale, but for us it is an essential product, it is a powerful boost of energy, the amount of which is very valuable for people who are engaged in physical labor or athletes, tourists and just people who love eat."

To prepare a soft and tasty treat, we need:

• lard with meat cut in 1-2 layers
• seasoning "To fat" any
• garlic
• salt, spices, bay leaf
• sleeve for baking

Take a saucepan, pour about 2 liters of water into it and bring to a boil. In the meantime, we wash our piece, dry it with a paper towel and rub it with salt and spices. We make small cuts on a piece with a knife and stuff with slices of garlic, then wipe with seasoning. We put this piece in the sleeve, tie it on both sides and put it in boiling water for 30 minutes. We take it out of the water and leave it to cool without removing it from the sleeve. Then you should get it out of the sleeve and put it in a bag in the refrigerator to harden for 7 hours. Our product is ready to use. You can serve it to the table, garnished with a green onion, parsley or dill. Bon appetit!

How to pickle lard is a question that interests many housewives. The product can be bought in salted form, but if you make it yourself, the taste will only be better. In addition, you can take into account all taste preferences, wishes and add your favorite spices.

How to pickle lard at home?

Salting fat is not at all difficult. You don't need much culinary experience to do this. Having a quality product at hand, a good recipe and cooking recommendations, there will be no problems with how to properly pickle lard.

1. To get a tasty product at the exit, you need to choose fresh white lard, in which a thin skin without bristles.
2. If you want to get a product of a dense structure, it is better to salt it in a cold way.
3. Ready salted lard is kept in the refrigerator or freezer before use.
4. How to pickle lard so that it comes out spicy and fragrant - you need to use black and allspice peas, bay leaf, garlic. You can add to this list if you wish.

Salo, salted in brine, is an excellent snack. It is prepared simply, but at least 3 days will pass from the moment the preparation starts to the receipt of the product that will be ready for use. But the time and effort spent is worth it - the fat comes out very tasty and can be stored in the freezer for a long time.

Ingredients:

• water - 1.5 liters;
• salt - 7 tbsp. spoons;
• fat - 2 kg;
• garlic - 1 head;
• peppercorns - 1 tbsp. spoon;
• seasoning for fat;
• bay leaf - 4 pcs.

Cooking

1. Boil water with spices, boil the brine for 7 minutes and cool.
2. Lard, cut into pieces, is placed in a saucepan, poured with brine and garlic cloves are added.
3. A plate is placed on top, put oppression and left in the room for a day.
4. After that, they clean it for a couple of days in the cold.
5. Then the pieces are removed, dried, rubbed with spices and the delicious salted lard is stored in the freezer.

How to pickle lard with garlic?

Homemade salted bacon with garlic is a great addition to fragrant borscht and other dishes. It comes out incredibly appetizing and spicy. When salting, lard can be rubbed with garlic, or you can stuff it. To do this, the slices are cut into pieces and inserted into cuts made with a sharp knife in the product.

Ingredients:

• salo;
• coarse salt;
• garlic;
• a mixture of peppers;
• Bay leaf.

Cooking

1. Salo is cut into pieces 10 cm wide and about 2.5 cm thick and rubbed with a mixture of salt, pepper and garlic.
2. Salt is poured at the bottom of the container with a layer 5 mm thick, lard is laid.
3. All gaps are covered with salt, a new layer is laid and also sprinkled with salt.
4. A plate is placed on top and a load is placed.
5. After a day, the load is removed, the fat is mixed and cleaned in the cold for 5 days.
6. After that, the fat is removed, rubbed with a mixture of pepper and garlic, placed in bags and sent to the freezer.

It is very convenient to cook. The main condition is that the product must be cut into pieces of such a size that it is convenient to put them in a container and remove them from it. You also need to pay attention to the fact that the jar cannot be tightly closed with a lid, there must be air access to the product.

Ingredients:

• water - 1 liter;
• salt - 8 tbsp. spoons;
• fat - 1 kg;
• garlic cloves - 6 pcs.;
• bay leaf - 5 pcs.;
• allspice and black peas - 6 pcs.

Cooking

1. Pour water into the pan, add salt, stir and place on the stove.
2. After boiling, the fire is turned off and cooled to 40 degrees.
3. Garlic cloves are cut into plates and inserted into cuts made in pieces of lard.
4. The product is placed in a jar interspersed with bay leaves and pepper.
5. Pour the fat with cooled brine, cover the jar and leave it for 2 days in a dark place, and then put it in the cold for another 2 days.
6. Salo is taken out, blotted with paper towels, wrapped in foil and sent to the freezer.

How to salt lard for smoking?

Salo is such a versatile product that it is salted, smoked, and fried. How to pickle lard for further smoking, so that the product turns out to be appetizing, now you will find out. The good news is that this is done very quickly and simply. And in order for the product to be salted evenly, the package needs to be turned over periodically.

Ingredients:

• fat - 2 kg;
• garlic - 2 heads;
• salt.

Cooking

1. Salo is cut into pieces of medium size, cuts are made in them and garlic is inserted.
2. Sprinkle the top with salt.
3. Put the fat in a bag in layers with the skin down and sprinkle with salt.
4. The package is closed and salted fat is left at room temperature for 3 days.

How to pickle bacon in onion peel?

If you are looking for information on how to quickly pickle lard, this recipe is for you. The appetizer, salted in onion peel, comes out appetizing, and has a pleasant brown tint. It looks like a smoked product. And if you want it to be drier, then immediately after it has been removed from the water, the fat can be placed under oppression.

Ingredients:

• lard with a meat layer - 1 kg;
• water - 1 liter;
• salt - 1 cup;
• onion peel from 10 onions;
• garlic - 6 cloves;
• bay leaf - 4 pcs.;
• allspice - 6 pcs.

Cooking

1. Pour salt into the water and bring to a boil.
2. Add the onion peel and boil for 5 minutes.
3. Fat is lowered into the brine, the fire is reduced and boiled for 10 minutes.
4. The fire is turned off and the fat is left in the brine for another 15 minutes, and then it is removed and dried.
5. Finely chop the garlic, break the bay leaves, and crush the pepper.
6. Salty is rubbed with spices.

How to pickle lard in a dry way?

If you don’t know how to quickly and tasty pickle lard, this recipe is for you. It describes the best option for preparing this product, which does not require much time. If you pickle the fat in the morning, then in the evening it will be ready for use. The amount of spices can be varied depending on personal preference.

Ingredients:

• fat on the skin 3 cm thick - 300 g;
• salt - ¼ cup;
• garlic - 4 cloves;
• a mixture of peppers - 1 teaspoon;
• cumin seeds - 1 teaspoon.

Cooking

1. Mix chopped garlic, salt and spices.
2. Salo is rubbed with the resulting mixture, wrapped in foil and washed with your hands.
3. For 8 hours, the fat is left in the room, and then for 2 hours it is removed in the cold.

How to pickle lard in Ukrainian?

Salty favorite snack. A huge plus is the speed of preparation. After the product has been infused at room temperature, it is placed in a bag and removed for a couple of hours in the freezer. And after that it can be cut into thin slices and served.

Ingredients:

• fat - 1 kg;
• garlic - 1 head;
• black and allspice peas;
• salt - 1 cup;
• spices.

Cooking

1. Salo is cut into large pieces, rolled in salt, cuts are made and garlic plates are inserted.
2. Rub the pieces with pepper and chopped bay leaf.
3. Spread the blanks on a large dish, cover with a film and leave for 2 days.

How to pickle lard with a layer?

You will learn how to deliciously pickle lard with a layer so that it comes out juicy and tasty from the recipe below. Its peculiarity is that the fat is boiled in plastic bags. Therefore, it is important that they are dense and not torn during cooking. With this method of processing, the product comes out especially tasty.

Ingredients:

• lard with a layer - 2 kg;
• garlic - 7 cloves;
• salt - 100 g;
• crushed bay leaf - 4 pcs.;
• mayonnaise - 1.5 tbsp. spoons;
• black pepper, dried dill, cloves.

Cooking

1. The lard is washed, dried and cut into pieces up to 7 cm wide.
2. In each of them, cuts are made and pieces of garlic are inserted into them.
3. Spices, salt are mixed with mayonnaise and lard is greased from all sides.
4. Each piece is placed in a bag and tied.
5. Immerse the bags in a pot of water and after boiling over low heat, cook for 1.5 hours.
6. After that, the packages are removed for 2 days in the cold.

This recipe for salted lard comes in handy when you need to cook it as soon as possible. Just half an hour and the product will be ready for use. But it is better if it is thoroughly cooled immediately before serving. The recipe indicates the minimum amount of spices, you can add others if you wish.

A slice of salted bacon, smeared with mustard and laid on a crust of black bread has always been considered and will be considered the best snack for feasts. This product will become one of the most delicious cuts if the lard is properly salted. What will be the most delicious recipe for lard in brine for you is up to you. Below are the best options for this dish, as well as helpful cooking tips.

The classic recipe for salo in brine belongs to Ukrainian cuisine, and is used most often. It is the simplest, but at the same time very tasty option for preparing snacks. Salted lard is cut into thin slices for sandwiches, fried potatoes with it, served with borscht and soups.

Products for cooking:

• 1.5 kg fat
• 6 black peppercorns
• 1 tbsp ground allspice
• 2 tbsp coarse rock salt
• 5-6 laurels
• 6 large garlic cloves
• 1 liter of distilled water.

Salting fat in brine at home:

1. Rinse a piece of the product thoroughly under running water, then blot excess liquid with paper towels. Cut into 3-5 pieces of approximately the same size. Clean the skin with a knife from the remnants of the villi.
2. To prepare the brine, it is recommended to use enameled dishes. Pour water into it and dissolve the salt, add the rest of the spices and chopped cloves of garlic.
3. Dip the pieces of lard into the brine, spreading them evenly over the container. The liquid should completely cover the fat.
4. On the dish you need to put oppression. For the construction of the load, you can cover the pieces of fat with a flat dish, and put a bottle filled with water on top.
5. Place the entire structure in a cool place and withstand for three days. After the salting period has expired, the pieces of fat are removed from the container, dried with napkins, rubbed with ground pepper, and garlic plates are put into small cuts.

The appetizer is ready to serve. It is best to store part of the product in the freezer, after wrapping it in foil.

Salted fat in brine Tuzluk

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare, take:

• 1.5 kg fat
• 7 sheets of lavrushka
• head of garlic
• 1 glass of rock salt
• 5-6 glasses of cold water
• a bag of peppercorns (you will need 15-20 peas).

Step by step cooking steps:

1. Pour water into an enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt dissolves well.
2. In the meantime, rinse the lard and cut it into small oblong pieces.
3. Peel the garlic and cut into small cubes. It is important not to use a garlic press in this cooking method - the juice will flow out faster and the result will not be the same. Garlic mass carefully grate all the sticks of fat.
4. By this time, the brine should already boil. As soon as it boils, it must be removed from the heat and let it brew under the lid. For salting, it will be possible to use when the liquid has completely cooled.
5. A three-liter bottle is suitable for salting. Fold the sticks into a container, but not tightly, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. Saltso is laid in layers, between which sprinkle with lavrushka and peppercorns.
6. Top with brine and loosely cover with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. After the bars are removed from the jar, stacked in bags and stored in the refrigerator. If the volume of the cooked dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are better and faster salted than large pieces.

Salo in Transcarpathian

Very tasty, spicy and rich in taste is a dish prepared in Transcarpathian style.

For cooking you will need:

• 300-400 gr pork fat
• 2 medium onions
• 1 medium carrot
• small head of garlic
• 300-400 ml water
• 1 tbsp table vinegar
• 1 tsp fine sugar
• 1 tsp rock salt
• 1-2 tsp ground black pepper
• 3-4 leaves of parsley
• 2-3 peas of allspice
• 4-6 black peppercorns
• 1 inflorescence of cloves.

Cooking method:

1. All spices, except ground pepper, add to the water and put on fire.
2. While the marinade is heating, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
3. Rinse the salsa under running water, cut into oblong sticks and put in a separate bowl. It is better to use glass, enamel or earthenware.
4. Peel the onion, cut into rings and put in the fat.
5. Peel the garlic, cut into slices and also add to the fat. Sprinkle evenly with ground pepper on top and mix thoroughly.
6. While the fat was being prepared for salting, the marinade should have cooled slightly. At this stage, they pour lard with vegetables and leave it at room temperature for 2-3 hours, then put the container in the refrigerator for another day.

The dish prepared in this way already has quite a lot of fans. Some housewives are experimenting with vinegar - instead of the usual table, they use apple, rice or wine. For spiciness, you can add finely chopped chili peppers, but not more than 3-4 grams per the above amount of fat, so as not to “overdo it” with spiciness.

The recipe for salting lard in Belarusian at home

Salted lard is also present in Belarusian cuisine. But the spices used are slightly different, and the fat itself is recommended to be taken without layers or with a minimum amount of them. The salting method is also different - the brine is not used in the process, salting is done by the dry method.

Appetizer Ingredients:

• 1 kg pork fat
• 1 tsp cumin
• 4 tbsp coarse rock salt
• ½ tsp fine granulated sugar
• 3 leaves of parsley
• 1 large head of garlic.

How to salt lard in Belarusian:

1. Rinse the piece of fat thoroughly under running water. After a good scrape the skin, if it is not well cleaned, and rinse again. Pat dry with paper towels or drain excess liquid by placing in a colander.
2. Divide the garlic into cloves, peel. One half must be crushed with a press, and the other half cut into layers.
3. Mix salt and spices, add the crushed part of the garlic. Grate a piece of lard with this mixture.
4. Finely chop the parsley and mix with garlic cloves. Roll the fat in this mixture on all sides and put in a glass bowl or enameled bowl. Top cover with a lid. Send the container to a cool, dark place, but not yet in the refrigerator. Salting lasts 5-6 days, while every day the piece needs to be turned over.
5. After the expiration of the period, the container is placed in the refrigerator for another week, the product is turned over twice more within seven days.
6. Wrap the finished snack in a film or foil and place in the freezer for a day.

Serve appetizer with black Borodino bread with borscht or mashed potatoes.

On a note. Salt and spices are peeled off only before serving the snack to the table, the rest of the time it can be on the surface of the product.

In brine with smoked flavor

To prepare bacon with the taste of smoked meats, it is better to choose a workpiece with a good layer of meat. As a result, the appetizer will not only taste delicious, but also look beautiful on the table.

Ingredients:

• medium head of garlic
• 5-6 glasses of water
• husk with 10 or more onions
• peppercorns
• 4-5 bay leaves
• 1 kg fat with a layer
• ½ cup coarse salt.

Cooking:

1. It is better not to use the upper layers of onion peel, prepare only subsequent sheets.
2. Take water in a saucepan, add spices, salt and husks to it. Put on fire.
3. Rinse the main ingredient and cut into bars, then put in the brine. When the liquid boils, reduce the heat and cook for half an hour.
4. Turn off the stove, cover with a lid and leave to infuse for 8 hours.
5. Remove the lard bars from the brine and let the liquid drain. Can be dipped in paper towels.
6. Wrap the bars with cling film.

Onion peel gives the appetizer a spicy smoked taste. It is recommended to store the snack in the freezer.

How to choose the right fat for salting?

The correct piece of fat should have a thin, tender skin without bristles and the smell of smoke, and the flesh should not have a strong smell.

The most suitable part for salting is a cut from the back or sides of the carcass.

The shade of the product also deserves attention - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably not the first freshness and you should never take it.

Advice. To check a piece of lard, you need to pierce it with a match - if it comes in easily and gently - the appetizer will turn out excellent!

How to speed up the process of salting fat?

Sometimes an appetizer needs to be prepared as quickly as possible, and there is absolutely no time to wait for several days.

1. Soak the product in cold water 6-10 hours before salting. The dish will be soft and very juicy.
2. Only coarse rock salt is suitable for salting.
3. The smaller the salting sticks are, the faster they will be salted and saturated with spices.
4. If for some reason you don’t like small bars, you can simply cut a piece of lard deeper.
5. Don't be afraid to add more salt - the product will absorb as much as it can get in, and the rest will just speed up the salting process. It is simply impossible to oversalt a snack!

And finally, in the light, the product acquires a yellowish tint and deteriorates faster. store in a cool and dark place.

Salo is a product that many people simply adore. It is both an excellent appetizer and an ingredient for cooking other dishes. Of course, just buying this product in its raw form is not enough. That is why many are interested in questions about how to cook the most delicious lard. Recipes, of course, are very different, because it all depends on the method of cooking and the preferences of the chef.

So how to choose this product in order to make the perfect dish? How to cook salo in brine (the most delicious)? What ingredients are used in the recipe? How to cook lard? The answers to these questions are of interest to many readers.

How to choose the right fat?

Many housewives try to cook the most delicious lard. A recipe (even the most sophisticated one) will not help if the basis for the dish is chosen incorrectly. So which fat is suitable for salting? What to look for when buying?

• Experts recommend buying lard with a skin (but soft and elastic).
• It is better to take a product cut from the carcass of a female.
• The fat should be elastic, uniform, dense, and on the cut should have a snow-white color (a slight pinkish tint is possible).
• A piece of fat must be pierced with a knife - the blade should pierce the thickness with little resistance, but easily and without jerks (this indicates the absence of hard fibers).

For many people, not only meat often appears on the table, but also lard (and the most delicious). Recipes will be described below. But it is worth remembering that the right choice of fat is already half the success.

Methods for self-salting fat

In fact, this product can be prepared in different ways. In cooking, there are three methods of salting.

• Dry - everything is done quickly and easily, and the snack will be ready in a few days. But it is recommended to store the finished product for no more than a month.
• Many people believe that lard in brine is the most delicious. The recipe involves the preparation of a saline solution. This is a more time-consuming process, but you can store a snack after it for a whole year.
• Some housewives prefer hot salting (if you think that boiled lard in onion peel is the most delicious, then the recipe and recommendations are described below in the article). Salo is first boiled and then processed with spices.

Salted Lard Recipe: List of Ingredients

Now let's talk about dry salting. The list of ingredients is as follows:

• kilogram of fat (with skin);
• four tablespoons of salt;
• peppercorns and ground;
• several bay leaves;
• 10-11 garlic cloves;
• other spices including ground paprika and cumin.

The most delicious fat: recipe with photo, step by step cooking

A piece of bacon must be washed well, dried, and then cut. Next, with a knife, small cuts are made in the thickness. Peeled thinly sliced ​​garlic and bay leaf stuff the lard and grease its surface. Sprinkle the pieces with a mixture of pepper, salt and cumin, then wrap in foil. Salo is sent to the refrigerator or freezer for two weeks - the dish is ready to eat.

Cooking boiled lard: list of ingredients

Many people believe that boiled bacon is the most delicious. The recipe is simple, and the list of necessary products is small:

• 2 kg of lard (it is better to take lard with meat layers, so the dish will taste like boiled pork);
• salt;
• allspice (about a tablespoon);
• dry dill (two tablespoons);
• carnation;
• mayonnaise (two tablespoons);
• 8 cloves of garlic.

Cooking instructions

Interestingly, for many people, boiled lard is the most delicious? The recipe looks like this.

• Salo should be cut into small pieces and washed.
• In a bowl, mix black pepper, salt, dill (dry, chopped), ground bay leaf and mayonnaise. Other spices can be added if desired.
• We stuff the pieces of lard with garlic and rub well with a mixture of spices.
• We put each piece in a plastic bag, adding 1-2 peas of allspice and cloves there. The bag needs to be sealed.
• We take a large saucepan and pour water into it (more than half). We lower the bags with bacon into the water). As soon as the water starts to boil, the fire can be reduced. Salo is cooked for about two hours.
• Next, we take the bags out of the water, let them cool, and then send them to the refrigerator or freezer for 2 days.

By the way, the fat and juice that remains in the bag after cooking the fat can then be added to sauces and soups.

Salo in brine: what products will you need?

Many people think that lard in brine is the most delicious. The recipe involves the use of the following products:

• 2 kg of lard;
• about 5 glasses of water;
• a glass of salt;
• a head of garlic;
• bay leaf (4-6 pieces);
• peppercorns.

Cooking salo in brine

In fact, it is quite simple to cook the most delicious lard in brine. The recipe looks like this.

• First, prepare the brine - for this you need to dissolve the salt in water and bring it to a boil.
• Cut the salo into small pieces, rinse and dry, then grate with chopped garlic.
• Pieces of fat are laid out in a clean and dry jar (one- or three-liter). Gaps should be filled with bay leaves and peppercorns.
• Salt solution (pre-chilled) is poured into the jar so that it completely covers the pieces of fat.
• The container is only covered with a lid, leaving a hole for air.
• The jar is left in a room (in a dark place) for three days, after which it is put in the refrigerator. Salting at a cold temperature can last from 3 days to 3 weeks.

In fact, many people like it and this is the most delicious lard in brine. The recipe, as you can see, is simple. After salting, the pieces of bacon are pulled out of the jar, dried and rubbed with various spices to taste.

Salo recipe in brine

It's no secret that brine is widely used in the cuisine of the Turkic peoples. It is used for cooking and marinating various dishes. Many people believe that lard in brine is the most delicious. The recipe, by the way, is not so complicated.

In fact, brine is widely used for salting fish, caviar, and meat. This component is a special saline solution, which skillful housewives often use in their kitchen. So, for cooking you will need:

• 2 kg of lard;
• 5 bay leaves;
• liter of water;
• a glass of salt (coarse, rock);
• garlic (about 10 cloves).

Among the fans of this snack, there are people who believe that lard in brine is the most delicious. The recipe is as follows.

• Experts recommend picking up a white piece of bacon with a pinkish tint and soft skin. It needs to be cut into pieces (such that it is convenient to pack them, and then get them out of the jar).
• Now let's start cooking the brine. 200 g of salt must be dissolved in a liter of water, brought to a boil, and then allowed to cool.
• Next, lard is laid in layers in a jar (clean and dry). In the layers formed between the pieces, cut garlic cloves, peppercorns, bay leaf are placed.
• Pour everything with the cooled saline solution, and close the jar with a loose lid and leave it in a dark, dry place.
• Three days later, the top piece of fat is pulled out and the degree of salting is checked. If the process has not ended, you can leave the product in the refrigerator for a few more days.
• After salting, it is recommended to roll the pieces of fat in black or red pepper, coriander (if desired). You can store it for a long time, but only in a dark, cool place.

Of course, many people argue that such lard in brine is the most delicious. The recipe can be slightly modified if desired.

How to pickle fat quickly?

Many readers are interested in the question of how to cook the most delicious lard. The recipes in this case are varied and quite laborious. But what if you don’t have time and need to prepare an appetizer as quickly as possible? There is an answer. Prepare the following ingredients:

• salo;
• garlic;
• salt;
• black pepper (ground).

These are simple, affordable ingredients, with which lard is the most delicious. The recipe is simple. Salo is cut into small pieces. Each of them must be grated with pepper, salt and chopped garlic. The pieces are put in a bag and left for 12 hours in a dark place (at room temperature). Next, the appetizer is cleaned in the freezer for two days, after which it is ready for use. By the way, many connoisseurs of this product believe that this is the most delicious recipe for salted lard. And it only takes a few minutes to cook.

This appetizer can be prepared in different ways, using certain spices. And many housewives believe that lard in onion skins is the most delicious. Many people are looking for the recipe and recommendations. So what do you need to cook? The list looks like this:

• lard (it is better to take a piece with layers of meat);
• husks from 7-10 onions (they should be stocked up in advance);
• several bay leaves;
• liter of water;
• a glass of salt;
• black peppercorns;
• about 6 cloves of garlic.

So, how to cook the most delicious lard in onion skins? The recipe and recommendations are as follows.

• Pour the salt into a pot of water and bring to a boil.
• Put the onion peel on the bottom and boil for five minutes.
• Next, put the fat in the water, but so that it is completely covered with water.
• Salo is boiled over low heat for five minutes, after which it is removed from the stove.
• After 15 minutes, you can get the pieces and dry them.
• Mix chopped garlic, peppercorns and bay leaves.
• Small incisions are made in the fat with a knife, after which they are stuffed with spices. The same spices rub the entire surface of the fat, after which you need to wrap it in foil and put it in the freezer.
• A few days later, the most delicious fat (the recipe with photos is given in the article) is ready for use.

How to cook lard in a slow cooker?

If you think that bacon in onion skins is the most delicious, then the recipe and cooking technology can be modified using modern kitchen appliances. To make a snack, you will need:

• a kilogram of fat (you need to take pieces with large layers of meat);
• about 200 g of table salt;
• husk from 5-7 bulbs;
• liter of water;
• 2 tablespoons of sugar;
• pepper, bay leaf, garlic to taste.

So, we begin to cook lard in onion peel (the most delicious). The recipe and recommendations look like this.

• Soak the onion peel first, then rinse with water.
• Half the husk is put into the multicooker bowl, then lard, bay leaf and the rest of the onion waste.
• In a liter of boiling water, you need to dissolve salt and sugar, after which pour the fat with this mixture.
• The slow cooker is turned on in the extinguishing mode (lasts about an hour). After that, the products should be left in the marinade for another 8-10 hours. Then the fat is pulled out, dried, rubbed with black pepper and garlic.
• The appetizer should be wrapped with cling film and put in the freezer.
• Salo can be eaten only after complete freezing.

Now you know how to cook the most delicious lard. Recipes can be very diverse, but still the product is delicious. By the way, lard can be served as an independent snack or used as a filling or addition to sandwiches. Lard, cut into thin strips, can be poured with vinegar and left for several hours. Everyone loves this snack.

And lard can be passed through a meat grinder along with garlic. The result is a wonderful spread for sandwiches (many use it instead of butter). This product is really useful, but it is still not worth abusing it.

Few people know how to deliciously salt lard at home. There are three main ways of salting, but the recipes themselves are an incredible amount. In our article you will find only the best ways to prepare this dish.

Lard is a good source of essential fatty acids and vitamins.

Salo is a kind of cult in some countries, its huge variety on the shelves and a large number of recipes suggests that people love it, and it is beneficial.

In addition to the three main methods, there are other cooking methods. One of them is smoking. True, for this you will need a smokehouse or a cold smoked smoke generator.

How to choose the right fat for salting

To make your homemade lard delicious, you must initially choose a first-class piece, so knowing how to choose it correctly is very important. You are unlikely to find it in a regular store, so you will need to go to the market.

There are several basic rules:

• Pay attention to the color of the fat, it should be white, or a little with a pink tint. If you see yellowness or gray in a piece, look for another;
• Uniformity - there should be no veins, except if you want to salt it with a layer;
• Thin skin - such a piece is more appreciated, and will be softer;
• When pierced with a knife or a toothpick, a slight elasticity should be felt, you should not take too hard or very soft fat;
• The thickness of the piece should be about 5 cm.
• If you are not sure about the supplier or seller, it would not be superfluous to look at the license.

Choosing a good piece is very important, but it's not difficult. If the product raises doubts or suspicions, do not dwell on it. Look for a thick piece, with thin skin, a uniform white and pink color, I think you will understand if the piece is really fresh and of high quality. This is immediately visible.

As soon as it's not cooked. There are a variety of ways, but almost everywhere the same ingredients for salting are used.

Fat 4 cm thick is considered ideal for salting.

Namely:

• The fat itself;
• Salt;
• Pepper (both peas and ground);
• Garlic;
• Bay leaf;
• Other spices as desired.

There are some specifics in cooking in one way or another

1. Dry salting- the simplest, fastest and rather tasty method, many complain about the short shelf life of the finished product, but whoever interferes with storing it in the freezer, nothing will happen to him there for a very long time.
2. Salo in brine- this method is a little more time consuming, here you will need to prepare a brine, marinate, and wait much longer than with dry salting. But in the end it is stored longer and it turns out more tender.
3. boiled method- is used for greater safety and in this way it is cooked in onion skins.
4. Smoking- this is one of the most delicious methods, but before smoking it needs to be salted.

But the most important point is that lard cannot be salted. It always takes as much salt as it needs. Especially with regards to dry salting, I usually practice only it. It is enough to overlay it with spices, pepper, garlic, thicker coarse salt and seal it, either in a container, or in foil or a bag. And in a day it is ready. What else is needed?

How to cook salo in brine

First you need to cook the brine, in which the salting will actually take place. For 0.5 liters of water, we will need 4 tablespoons of salt, black pepper - a handful, peppercorns - 5-8 pieces, parsley, coriander and other seasonings of your choice.

Salo in brine is very tender.

Bring the water to a boil, put all the ingredients for the brine, and keep it on low heat for 5-10 minutes so that the salt melts and the water soaks with spices.

Next, we need to take the fat itself and the jar in which salting will take place. Depending on the size of the pieces, select the size of the jar and start laying. It is better to do this in layers and put garlic between the pieces. You can cut it or pass it through a garlic press. When all the pieces are laid, fill it all with brine, only it should be slightly cooled. After 4-5 days, the product will be ready and you can eat it.

You will need to store the fat in the freezer, and after you get it, dry it on a towel. To add more piquancy, you can cover it with pepper, garlic, wrap it in foil and put it away for storage. That's how it turns out quite tasty in brine.

Salo with a layer

If you cook it with a layer and with boiling, then first you need to boil the pieces for 10 minutes in salt water, then take it out and sprinkle with pepper, again with salt, garlic and wrap it in a bag. We put it in the refrigerator for a day and you can eat.

If you cook with a layer in brine, then dilute the brine (preferably in hot water), add salt, pepper, parsley, garlic. We dissolve the salt, and immerse the pieces of lard in the cooled brine. You can put the load on top. It should stay for about 3 days. Then we take out the pieces, dry them with a towel, cover them with garlic and pepper, and wrap them in a film or bag. And put it in the freezer. It will freeze and you can eat it.

How delicious to pickle lard - my father's recipe

This is a dry way of salting fat, and in my opinion, no worse than others. It is very easy to prepare, even a child can handle it. Take a good piece, cover it on all sides with pepper, both ground and peas, garlic (chopped plastics), you can make cuts and insert pieces of garlic and put a little pepper. Then sprinkle with salt. There is no need to be afraid here. It won't take too much. Then we remove the piece in the bag, and put it on a plate. You can put another plate on top and put a load - a jar of water. After 8 hours in warmth or a day in the refrigerator, our yummy is ready. Freeze it for easier cutting and tasting. This will be a very tasty dish.

That's all. Finally, I can say that you should not be afraid to experiment with this product, it is almost impossible to spoil it. There are a huge number of recipes, but they are all about the same. Somewhere there is more salt, somewhere less, sometimes they hold longer, sometimes faster. The essence of this does not change. It will get salty anyway. Even in a very short time. My father salts it overnight. And we say goodbye to you, we hope that the recipes will help you.

Bon appetit!