Salted lard in brine at home. Salo in hot brine with onion skins

Lard is a truly folk product; people have been using it for centuries in salted, smoked and raw form. Sometimes lard becomes the basis of dishes. For example, it is used when stewing vegetables, smoking and cracklings are loved by many in soups, meat is stuffed with lard for greater juiciness. How to pickle lard in brine? There are many ways to salt bacon. Here are the best cooking recipes.

Classic recipe: pickle in Ukrainian

This recipe is considered a real folk classic in cooking. Salting lard using this method at home will be simple and at the same time the product will turn out tasty and juicy.
Cooking:

1. Take 1 - 1.5 kg of bacon and cut it so that you get long and large sticks.
2. In an enamel bowl, dilute a liter of boiled cold water with two tablespoons of salt (preferably sea salt), one tablespoon of ground pepper, 6 black peppercorns, a few bay leaves and chopped garlic cloves (6 cloves).
3. In the finished spicy brine, place the bacon sticks and press them on top with some kind of load.
4. Put the dishes in the refrigerator for three days.
5. Then take out the bacon, dry it and season it again with fresh garlic.

It is best to store the product both during and after salting in the freezer, after packing the bars in a plastic bag or cloth.

Dry way

For this salting method, you will need a dry mixture of salt and spices.
Cooking instruction:

1. Prepare the product by cutting it into lengthwise small pieces so that they can be thoroughly salted.
2. Prepare a mixture of two tablespoons of salt, one teaspoon of sugar, 1 g of saltpeter, one teaspoon of ground black pepper.
3. Rub the fat well with the mixture.
4. Place the product tightly in a dish, ideally a wooden one.
5. Between the pieces, place bay leaves and finely chopped garlic for flavor.
6. Cover the product with a load from above.
7. Keep the product in the refrigerator for three weeks.
8. Be sure to put the pieces in places with each other once every 4 days and rub again with the mixture.

You need to store the finished bacon in the freezer, after drying it and packing each piece separately.
Please note: if during the salting process liquid has formed at the bottom of the container, it's okay. Salt is able to “pump out” water from lard. If the finished product turned out to be not sufficiently salted, it is possible to add salt to it and let it reach for several days.

How fat is salted in brine "brine"

The method of salting bacon in brine preserves the taste of the product for a long time, and it does not show a yellow tint.
In the photo, the products that you will need to salt the fat in the brine brine:

• To make a marinade, take a liter of water, boil it, add a glass of salt.
• Wait until the salt has dissolved, then remove the brine from the heat and cool it.
• Cut the lard into small pieces and start tamping into a 3-liter jar.

• From spices, take ground black pepper, chopped garlic and bay leaves and spread it all between layers. Adding spices will spice up the pork product.Try to leave a little space after each piece so that the product does not lie too tightly and does not "suffocate".

• Pour the brine into a 3-liter jar, then loosely cover the marinade with a lid.

Soak the lard in brine for a week at room temperature.

in Belarusian

Cooking:

1. Mix two tablespoons of salt, one teaspoon of sugar, add one teaspoon of cumin and cardamom to the mixture, break a few bay leaves in the same place. If desired, you can pepper the mixture.
2. Lubricate the pieces of lard cut into bars with a head of garlic passed through a press, then rub them with the mixture.
3. It is best to salt the product for 5 days in a glass dish in a dark, cool place (but not in the refrigerator!). Do not forget to turn the pieces once a day.
4. After five days, send the container of bacon to the refrigerator for another week. Turn the pieces every two or three days.

It is very tasty to serve ready-made lard with a piece of black bread, garlic sauce, mustard or any other hot dish.

Transcarpathian

To try real Transcarpathian salo, you need to learn how to salt it properly. The cooked product becomes fragrant, tender and soft. In the people, this method of salting is called "pepper".

Cooking method:

1. Rub the pieces of lard with crushed garlic and salt. Focus on the “eye”, but the layer of salt on the product should be impressive.
2. At the bottom of the dishes in which salting will take place, pour a layer of salt about 1 cm thick.
3. Lay out the bacon and sprinkle it with salt on top.
4. Close the dishes with a mug, put in the refrigerator, keep there for 20 days.
5. After the specified time, remove the lard, peel off the salt from it and soak it in water for at least three hours.
6. The next, final, stage is cooking. Cook the product over low heat for two to three hours.
7. Then take out the bacon, cool it and rub it with a mixture of crushed garlic and pepper. Leave to cook and reach up to 3 days.

A wonderful cold appetizer is ready (see photo)! For such an appetizer, it is ideal to boil potatoes in uniforms, serve with green onions.

Rustic

For salting lard in a rustic way, follow the instructions:

1. Take a saucepan and sprinkle coarse sea salt on its bottom.
2. Cut the lard into long wide (about 15 cm) strips, rub them with salt and lay skins down.
3. Sprinkle the top of the product with a thick layer of salt mixed with a teaspoon of cumin and ground pepper.
4. If desired, add chopped bay leaf and finely chopped garlic.
5. Marinate the bacon in heat for five days, then move it to permanent storage in the freezer.

How to choose the right product

When choosing fat in a store or market, pay attention to the following points:

1. Ideal for salting would be a small piece (about 2.5 cm) of the side or dorsal part of the carcass.
2. It is better not to buy fat taken from the abdominal part of a pig carcass. Don't buy the brisket either. A sinewy film passes in the belly area, and the fat will be very tough.
3. Beware of a greyish or yellow product, such a fat was probably part of an old, sick animal. Delicious and fresh pig fat has a pleasant pale pink color, and its layer does not stick to hands.
4. When buying lard, smell it. If they try to sell you boar fat, you will immediately feel a specific, pungent and very unpleasant smell.
5. The skin should also be considered. It should be thin, a pleasant pinkish or yellowish hue. Certified products must be branded.

Be sure to consider some folk tricks that are passed down from generation to generation:

1. Choose fresh and soft lard with a neat skin for salting.
2. Before salting, be sure to thoroughly wash the product and singe the skin, if necessary.
3. In order for the bacon to be soft and juicy after salting, it must first be soaked in boiled or brine water at room temperature for half a day.
4. Salo absorbs odors very quickly. If, when buying, you put it in one bag with fish, you can get rid of the obvious fishy smell by soaking the bacon in boiled water with a chopped head of garlic for several hours. Pre-wrap it in a thin cloth (gauze will do).
5. For salting fat, use coarse sea or table salt, it can not only salt the product, but also remove excess water from it, and also preserve all the useful properties of the product.
6. Don't be afraid to oversalt the bacon, it's impossible! The product will absorb as much spices and salt as it needs. If you find that there is not enough salt, remove the bacon and salt again.
7. Do not store the bacon in the light, as the pieces will quickly turn yellow.

Fat should be salted only in the refrigerator and best of all under pressure.

How to speed up the pickling process

If you really want homemade lard, and the salting process is long, but you don’t have the patience to wait for weeks, use the following recommendations.

The speed of cooking homemade bacon depends primarily on the thickness of the pieces of fat, and not at all on the amount of salt. To enjoy lard in a day, just cut the product into small squares, slices 5x5 cm in size and use any pickling recipe you like.
Another useful tip from experienced housewives: salt the product for a day at room temperature. Such a "daily" fat will "grab" faster.

Salo is a very useful product and simply indispensable for people who love pork. Bacon can be fried, added to scrambled eggs, salads, used as a filling for meat, minced meat, cook various dishes.

What is useful fat

Fat in moderation is very useful, because it has a high calorie content, and therefore is able to envelop the walls of the stomach and improve the functioning of the digestive tract. When using fat during noisy parties and feasts, the walls of the stomach will be protected from the negative effects of alcohol.

Fat is capable. Eat it with garlic in winter and your body will thank you! It is useful to make bread from bacon and garlic, which kills cold microorganisms and microbes. This product and heavy metals are from our body.
Only homemade bacon from a healthy animal has useful properties, so choose the product carefully and carefully follow the salting technology. Salting bacon is mainly carried out with sea salt, so the product is better saturated and will not be bitter.
How to pickle lard in brine, describes in detail a step-by-step video master class:

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

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

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

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

Salo recipes in cold brine:

Salo recipes in hot brine:

Salo in brine in a jar:

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

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

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

We choose lard for salting in brine.

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

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

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

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

Salt preparation for salting.

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

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

Dishes for salting fat in brine.

For salting lard in brine, glass containers are best suited - ordinary jars or glassware. You can also use enamelware without surface defects.

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

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

Ways of salting fat in brine: hot and cold.

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

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

Salt secrets.

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

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

The concentration of brine on an industrial scale is determined using a hydrometer.

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

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

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

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

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

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

How to cook lard in brine quickly?

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

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

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

Salo is a very tasty, healthy and natural product. Lard is smoked, eaten raw and salted. Properly selected seasonings will help you pickle lard in brine.

The classic recipe for lard in brine

A versatile and appetizing snack - lard in brine in a jar. Such a procedure as salting lard in brine does not take much time.

Ingredients:

• 3 bay leaves;
• 1 kg. fat;
• 100 g of salt;
• liter of water;
• 3 cloves of garlic;
• 10 peppercorns.

Cooking step by step:

1. Cut the fat into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and pat dry with a towel. Put the pieces not quite tightly in a jar.
2. Prepare the brine. Add salt, peppercorns and bay leaves to the water. After the salt has dissolved, remove the brine from the heat and add the minced garlic, mix well.
3. Pour hot brine into a jar so that the pieces of fat are covered with brine. Close the jar with a lid and put it in the refrigerator for 3 days.
4. Remove the finished pieces of lard from the jar, dry and serve.

Store delicious lard in brine in the freezer.

Salo with garlic in brine

What a delicious lard without garlic - it is he who adds piquancy and flavor to the product. How to pickle lard in brine with garlic correctly, you will learn below.

Required Ingredients:

• 5 cloves of garlic;
• liter of water;
• 1 kg. fat;
• a glass of salt.

Cooking:

1. First prepare the brine. Boil water and add salt. Refrigerate the brine.
2. Cut fresh lard into medium pieces.
3. Finely chop the garlic and grate the lard.
4. Put pieces of lard in a jar. Add the remaining garlic.
5. Pour the cold brine into the jar and cover with a lid.
6. Cover the jar with a towel and place in the shade for 6 days.
7. After 6 days, fat can be eaten.

Salo in brine, prepared according to this recipe, is soft and fragrant. Store the product in a cellar or refrigerator.

Salo in hot brine

At home, delicious lard in brine can also be prepared according to a different recipe, where the brine should be hot. In hot brine, lard is very tasty. You can take lard with layers of meat, a brisket is suitable, where such a layer is larger.

Ingredients:

• 5 sticks of cloves;
• 1.5 l. water;
• 8 cloves of garlic;
• 10 peppercorns;
• 7 art. l. salt.
• 800 g of fat;
• 4 bay leaves.

Ingredients:

• star anise;
• 1 kg. fat;
• 6 peppercorns;
• a glass of salt;
• liter of water;
• a spoonful of dried herbs;
• 10 cloves of garlic;
• 3 bay leaves.

Cooking:

1. Prepare the brine. Pour salt with hot boiled water and dissolve it. Cool the brine to 40 degrees. Both sea salt and ordinary rock salt will do.
2. Soak the salo overnight or for 4 hours in cold water, cut into small pieces. It is better to do this in a deep saucepan so that the pieces are covered with water.
3. Dry the soaked fat and put it in a jar.
4. Place chopped garlic, bay leaves and peppercorns between the pieces of lard. Sprinkle the pieces with herbs.
5. Pour the brine into the jar and place the star anise on top. Cover, but do not tightly close the lid of the jar. Leave the fat in a dark place for 4 days.

Store the finished salted lard in brine in the refrigerator.

It is not necessary to fill the jar with lard closely, so it will not salt well.

Salo with carrots

A bouquet of spices adds flavor to the salo. Such a marinade reduces the salting time - you can enjoy the finished snack a day later. Salo is stored in the refrigerator in a jar along with vegetables, which can also be served at the table.

Salted lard is a product that many people love. Each housewife has her own secret of salting it, but salting bacon in brine has recently gained popularity. This method is quite simple, and the result is excellent: tender, tasty fat, which you will definitely like.

How to pickle lard in brine, my mother-in-law told me. When I once mentioned in a conversation that I would like to try this method, she assured me that she knew the most delicious recipe for salting lard in brine - this is how her mother and grandmother cooked. You understand that I had no choice but to use it.

And I was very pleased, so now I also make lard in brine in a jar - my mother-in-law's recipe is simple and successful, I really like it. I shared this method with my girlfriends - and they also now cook salted lard. If you are also interested in how delicious it is to pickle lard in brine, I invite you to my kitchen - I will tell you everything in detail and step by step.

Ingredients:

• 0.5 kg of fresh fat;
• 4-5 tablespoons of salt;
• 5-6 cloves of garlic;
• 4-5 peas of allspice;
• 6-10 black peppercorns;
• 3 small bay leaves;
• 0.6 l of water.

How delicious to pickle lard in brine:

First of all, a few words about the fat, which we will salt in the brine. We buy lard only in the market, where you can make sure if it is soft, if the skin is not hard, you can smell it - if there is an unpleasant smell. We choose lard that is not very thick (after all, thick lard simply will not crawl into the neck of the jar). It is best to buy fat with a layer of meat, from a young piglet - it is thinner and its skin is more tender.

Salted lard must always be fresh: previously frozen lard will be tough after salting. We choose white fat, with a pinkish tinge, with a pleasant aroma. If there are reddish streaks (with blood) on a piece of fat, pre-soak it for several hours in cold water, keeping the fat in the refrigerator for this time.

We wash the lard with cold water and lay it out on a paper towel so that excess moisture is gone (if the lard was pre-soaked, just dry it). Then we cut the fat into oblong pieces of such a size that it is convenient to put them in and take them out of the jar.

We thoroughly wash the salting jar with soda, it is not necessary to sterilize. For 0.5 kg of fat, a 1-liter jar is enough. Pieces of lard are placed vertically in a jar, so that around each piece there is free space for the brine, otherwise the lard will not be salted.

We clean the garlic from the husk, wash it. We cut large cloves along into 2-3 parts (if the cloves are small, we take more of them - 7-10 pieces). Between the pieces of bacon we place garlic, bay leaf and pepper. We also put garlic and pepper on top.

Now a very important point - how to make a brine for lard .. Bring the water to a boil, add salt and boil for a couple of minutes, until the crystals are completely dissolved. Set the pot of brine aside to cool down. We will use the brine when it cools down to about 40 degrees C. Fill the lard in a jar with warm brine, cover the jar with a lid and leave it at room temperature for 4-5 hours.

Then we put the jar of bacon in the refrigerator. On the 3rd day we begin to try fat. If it is not salted enough, leave it in the refrigerator for another day, but if the fat is ready, take it out of the jar and dry it with a paper towel.

Now you know how to salt lard in brine. Is it really simple?

Salo at home - 11 salting recipes. It is impossible to resist - I recommend! Salo "It doesn't get any easier" Salo cut into pieces the size of a fist, clean the garlic in advance at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like. Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt! Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days. After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste. Dry salting of lard For 1 kg of lard, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt are required. We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the lard with garlic, rub it with a mixture of seasonings, roll it in salt and tightly lay it in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Now let's put it in a cool place - and after 5 days the fat will be ready. Salting lard in brine with onion skins is a very old way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat. Wet salting of bacon In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then we reduce the heat, put the lard cut into pieces 10 × 15 cm in size into the brine, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator. Salo in onion peel For 2 liters of water, you need a handful of onion peel and 3 tbsp. spoons of salt. Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time. Brisket in onion peel For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns. Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator. Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer. Piquant lard with garlic Buy fresh lard. Make incisions to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan). After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell). All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use. Salo spicy For brine, you need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels. Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier). Salo piquant It will take 1 kg of lard, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste. Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more). Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat. Salo in "brine" brine Salo prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste. To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature. In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic. Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in the jar, otherwise the fat will simply “suffocate”. Salo with garlic We take fresh lard with a soft skin, even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl. 5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day. Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer. Salo with dill Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in a solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine. The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours. With this method of salting, lard retains a “fresh” taste throughout the entire storage period. Rustic lard Fresh lard is cut into pieces of 250-350 g each and put in layers in an enamel pan, sprinkling with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece of raw potato thrown into it floats). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold. Salo with garlic and spices Any lard, both soft and hard, lends itself to this method of salting. Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan. Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm. When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer. Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.