Dry salting of fat at home. Dry-salted lard

Slavic culinary tradition impossible to imagine without fat. It can be used as independent snack or as a component of other dishes. To do this, our ancestors several centuries ago learned to fry, boil, smoke and, of course, salt it. Salted lard, cooked in a dry way, is one of the most popular hypostases of bacon.

Thin, pink, young

If it is possible to characterize the “correct” fat for dry salting (that is, without brine) in three words, then the adjectives “thin”, “pink” and “young” are best suited. What is meant? Let's start from the end: the younger the pig, the tastier the fat is. It is the pig, since the cooks do not advise salting the product “from boars”, otherwise the fat will turn out to be tough and not too tender. The color of the fat should be either pink or white. Grayish is considered completely unacceptable: this indicates the staleness of the product. The yellowness of the fat indicates that the piece is very fatty, probably from somewhere in the belly. And for salting, it is best to take lard from the sides or back, with layers of meat. You should buy pieces about 3-4 cm thick, because thicker ones will take longer to reach the desired condition, and it’s not a fact that they will salt evenly. And the last nuance is the skin. Ideally, it should be thin and light.

4 dry-salted bacon recipes

Whatever recipe you like, we immediately note that the addition of certain spices is a matter of taste. As for the amount of spices and salt, bacon has an amazing ability not to absorb more than it needs. So you can not be afraid to overdo it with certain ingredients. Otherwise, the technologies by which we salt the fat at home in a dry way must be observed.

In the bank

The basic recipe involves salting lard in a jar.

Ingredients:

• 1 kg fresh fat;
• 250 g of salt;
• 6-7 cloves of garlic;
• spices (to your taste).

Cooking:

1. We wash the fat running water.
2. Dry the piece thoroughly. paper towel and cut into thin strips.
3. Grind the garlic with garlic, mix with spices.
4. We rub each bar with this mixture.
5. Pour half of the salt into a clean and dry jar, put the fat so that the pieces are not under pressure, pour the remaining salt on top.
6. Close the container tightly with a lid and put in the cold for 5-6 days. Ready-made pieces can be frozen by wrapping in parchment - so the fat will retain its freshness longer.

For lard the most suitable spices considered Bay leaf, clove and ground pepper. And so that the product is evenly salted, it is better to take table salt and not sea.

in a saucepan

Dry salting of bacon with garlic and herbs is best done in a saucepan so that the bacon has enough space to extract the juice.

Ingredients:

• 1 kg of fresh lard;
• 300 g coarsely ground salt;
• 6-7 cloves of garlic;
• 1 bunch of greens (dill, cilantro, parsley);
• spices (lavrushka, cloves, ground black pepper).

Cooking:

1. We wash a piece of lard, dry it and cut into small slices.
2. Finely chop the greens, mix with salt.
3. Cut the garlic into thin circles.
4. We make cuts in the bacon and fill them with garlic.
5. We grind the spices in a mortar.
6. We rub the pieces with salted herbs and spices.
7. To the bottom enamel pan pour a couple of tablespoons of salt, spread the fat, shifting it with garlic.
8. Top with 2-3 tbsp. l. salt, close the workpiece with a lid and send it to the refrigerator for 7 days. We store the finished fat in the freezer.

in parchment

Another way to salt the bacon in a dry way allows not only to save space in the refrigerator, but also to keep the product fresh for up to 2 months.

Ingredients:

• 1 kg of fresh fat;
• 50 ml of filtered water at room temperature;
• 350 g coarse salt.

Cooking:

1. We prepare the lard, that is, we wash, dry and cut into cubes.
2. Mix 2/3 of the amount of salt with water to the consistency of gruel.
3. Rub the bacon with the mixture.
4. Sprinkle a sheet of parchment with salt, lay out the fat and wrap. For greater practicality, you can wrap this bundle with cling film.
5. We send a snack in the refrigerator for 2-3 weeks. Fat should be stored in the same paper in which it was salted.

In the package

If you really wanted to add bacon to borscht or eat appetizing sandwich under a glass or two, then the question of how much to salt the lard in a dry way for express cooking is of particular relevance. Especially for such situations, a recipe was invented that allows you to salt the lard in just 5-6 hours.

Ingredients:

• 500 g of fresh fat;
• 4-5 cloves of garlic;
• 300 g of salt;
• ground pepper (to your taste).

Cooking:

1. We wash the bacon, wipe dry and cut into pieces about 2-3 cm thick.
2. Pass the garlic through the garlic press and mix with salt and pepper.
3. We rub the bacon with the mixture, put it on a film or in a bag, wrap it and leave it in the refrigerator for several hours. We try and eat with pleasure.

Salo is so interesting product that they salt it in all sorts of ways, as they say, who is on what much. It is salted in onion peel, in brine, in a cold way, in a hot way. It is boiled and it turns out boiled-salty, and the lard is also salted in a dry way.

Separately, I would like to dwell on salting lard in a dry way.

Coarsely ground pickling salt (No. 1 or No. 2) is suitable for salting lard in a dry way. It is this salt that will cope well with the moisture that needs to be “pulled out” of the fat. Never use iodized or extra salt.

Most classic way dry salting - it's just sprinkle lard with salt. But it's too easy. Salo is in good contact with almost any spice. Therefore, why not add some color and flavor to our appetizer.

And if you are completely new to cooking and do not understand spices, then go to the market, there is such an abundance of these herbs that your head is spinning. Ask the seller and he will give you exactly those that are ideal for fat.

When choosing fat, there are also some nuances. Without understanding the fat, you can buy, for example, a piece of fat that will not be possible to eat. Of course, such a piece can be salted and you can eat it, but it will not bring you pleasure, you will chew it like chewing gum. While the right fat will melt in your mouth.

In the right fat, the skin should be soft and easily torn off. Smooth and even in appearance, but elastic to the touch. Of course, a layer on fat is welcome. Something like this for me:

And here is such a section of fat, it will just be like rubber. Try not to buy such pieces for salting. You see, they are kind of loose.

Let's look at the most common option for salting lard in a dry way ...

Salt lard in a dry way at home - a recipe with garlic and pepper

As I said, take non-iodized salt. Dry salting implies the presence of a lot of salt, so you won’t get off with one pack. Take two or even three, it will not be superfluous.

So, what else do we need for salting?

1. A good piece of fat

2. Seasonings for salting

5. Ground black pepper.

First of all, when you come home from the market with a piece of fat, you need to wash it. But it makes no sense to simply wash it, you need to scrape it with a knife under running water. It is necessary to wash so that the skin is without a single speck. You will see how much dirt remains on the knife. And imagine all this dirt would get into your body. So don't be lazy and wash thoroughly.

Then cut the fat into portioned pieces what you will salt. I advise you to cut into small pieces so that a piece is eaten in one or two times.

Let's take salt.

Pour all the salt into a bowl or into any deep saucepan, I have 2 kg. and all spices. We mix.

Now this spicy salt can be used in the preparation of certain dishes, such as broths. So you can stock up a little!

The curing mixture is ready.

It is best to take glass or enameled dishes for salting. At worst, a food, plastic container will do.

We pour our salt into it to hide the bottom, about 1 cm thick.

Next, we rub our pieces of lard with grated or crushed through a garlic press, with garlic on all sides. You can additionally stuff the lard with garlic. Therefore, I cannot say exactly how much garlic is needed for the recipe. But I say for sure that you won’t spoil the fat with garlic!

On top of the garlic, sprinkle curing salt (mixture) and put in a prepared container. We do the same with all the rest of the fat. Sprinkle the remaining salt on all our pieces so that it completely covers the fat.

And now everyone has the same question...

How many days to salt lard in a dry way

Everything is very simple here. Remember or write down. When the fat was covered with salt, cover with a lid and salt, with room temperature, 4 (four) days!!!

If you can’t stand it anymore, then you can try it in four days. But I recommend keeping it for another 3 or 4 days, but already in a cool place, for example, in the refrigerator.

So, the week has flown by, we take out the fat and scrape off all the salt. She did her job and we don't need her anymore.

Here's what we have:

Pay attention to the layer of meat, it seems to be dried. Now, if you have just such a color, then the fat is completely salted and ready for use. And if the meat is red, then hold it in salt. But a week is usually enough to salt any amount of fat.

Then spread the fat into bags and store in the freezer. But as a rule, it is not stored for a long time))).

If you have not tried this method of salting, I definitely recommend it. Salo is very tender, soft and very fragrant.

If spices confuse you, then just take salt, garlic and black pepper. It will be delicious too.

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself useful product 1-2 servings daily with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

Salting fat at home

The recipe for how to salt lard deliciously begins with the choice of components:

• High-quality lard should be bought from a trusted manufacturer or on the market.
• fresh product it is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
• Gray color speaks of an old product, as well as extraneous odors.
• High-quality lard smells fresh, gives light sweetness, has a soft thin skin.

Best for pickling thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or a wild boar - not only is the fat tasteless and tough, but after processing it also acquires nice smell urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can keep it for up to a month, as they did in the old days.

dry way

After preparing the components, it remains to figure out how much to salt the fat. cold way or, as it is also called, dry, suggests that the product, rubbed with seasonings, salt and garlic, turns into a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. Better choose for yourself step by step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke for further use. Traditional options salting are the use of brine, garlic, hot marinade or dry seasonings. The recipes below will tell you how to cook tasty dish.

in brine

• Preparation time: 1 week.
• Servings: 40 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. Utility meat product invaluable - warms and saturates the body in winter.

Ingredients:

• lard- 2 kg;
• water - 1 l;
• bay leaf - 4 pcs.;
• salt - a glass;
• garlic - head;
• black pepper - 5 peas.

Cooking method:

1. Prepare the brine: pour water into a saucepan, add salt, boil, cool.
2. Cut the bacon into small pieces, grate with chopped garlic.
3. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room.
4. Salt, keep in the refrigerator.
5. After a week, when the meat is salted, put in storage in the freezer for the winter.

Dry way with garlic

• Cooking time: 3 days.
• Servings: 40 persons.
• Calorie content of the dish: 810 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

• fat - 2 kg;
• a mixture of spices - a package;
• black pepper - 10 g;
• sugar - 10 g;
• garlic - head;
• salt - 2 cups.

Cooking method:

1. Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass.
2. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

with garlic

• Preparation time: 10 days.
• Servings: 40 persons.
• Calorie content of the dish: 816 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. For him, no regrets garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot, snack for an afternoon snack or before a late dinner. Beneficial features keep even after freezing.

Ingredients:

• fat - 2 kg;
• garlic - head;
• black peppercorns - 10 g;
• coarse salt - a glass.

Cooking method:

1. Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
2. Bottom enameled or ceramic pan sprinkle with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

For smoking

• Cooking time: 2 days.
• Servings: 40 persons.
• Calorie content of the dish: 817 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

• lard - 2 kg;
• spices - a package;
• garlic - head;
• salt - a glass.

Cooking method:

1. Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside.
2. Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil.
3. Cover, salt for 2 days.

at home

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 813 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

How to cook salted bacon at home will help you find out next recipe. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich odor and delicate taste.

Ingredients:

• lard - 1 kg;
• water - liter;
• salt - 130 g;
• garlic - 6 cloves;
• bay leaf - 5 pcs.;
• black pepper - 7 peas;
• allspice- 4 peas.

Cooking method:

1. Dissolve salt in water, boil, cool.
2. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside.
3. Laurel leaves break, sprinkle on top.
4. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine.
5. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

hot salting

• Preparation time: 2.5 days.
• Servings: 20 persons.
• Calorie content of the dish: 818 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is smoked in moderation. salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with jacket-boiled potatoes, hearty thick soups, buckwheat porridge with meat. Chili gives spiciness to the appetizer, and salting is carried out. The recipe will teach you how to cook the perfect meat.

Ingredients:

• fresh fat - 1.25 kg;
• garlic - head;
• water - liter;
• salt - 100 g;
• onion peel- a handful of;
• bay leaf - 2 pcs.;
• black pepper - 7 peas;
• allspice - 7 peas;
• hot red pepper - 1 pod;
• a mixture of spices - a package.

Cooking method:

1. Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there.
2. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day.
3. Dry off the brine, rub each piece with spices mixed with crushed garlic, wrap with cling film.
4. Salt overnight in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right so that it turns out delicious fragrant product, characterized by high calorie content and usefulness due to the content fatty acids. A serving size of 20-30 g daily will help maintain health, support and give the body the right vitamins. homemade recipe suggests that cooking is easy.

Ingredients:

• fresh fat - 1 kg;
• garlic - head;
• coarse salt - 100 g;
• spices - package.

Cooking method:

1. Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product.
2. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel.
3. Salt in the room for 2 days, and another 1 day in the cold.

In a jar of garlic

• Cooking time: 1.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because it will be used hot pickle. After a long exposure, ready salty product can be immediately stored in freezer to then take out the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and specific pleasant aroma.

Ingredients:

• fat - 1.15 kg;
• coarse salt - a handful;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• allspice - 4 peas;
• hot pepper - 4 peas;
• red ground pepper - a pinch;
• cumin - a pinch.

Cooking method:

1. Cut the bacon into long pieces, stuff with garlic cloves.
2. Roll in a mixture of ground spices, put in jars.
3. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours.
4. Cool, wrap the pieces with parchment, put in the freezer for storage.

Fast way

• Cooking time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 811 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If there is no time for cooking, then a quick salting of fat at home will help out. Cooked salted product will not differ in saturation of taste, but it will still turn out appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

• fat - 1 kg;
• fine salt- 100 g;
• a mixture of peppers - 10 g;
• turmeric - 5 g;
• garlic - 2 cloves.

Cooking method:

1. Cut a piece into long strips, rub with a mixture of spices, put in plastic bag.
2. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

Salo in adjika

• Cooking time: 2 days.
• Servings: 20 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the sharpest, but you can coat the lard and homemade with a burning taste, cooked by yourself. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;
• adjika - a glass;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method:

1. Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt.
2. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

Spices for salting fat

Experienced chefs recognize that spices for salting lard are very important, because they give the finished dish unique taste and aroma. Here are a few win-win options seasoning mixes for salting:

• black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
• thyme, cumin, red, allspice and black peppers, bay leaf;
• dried garlic, cumin, paprika, coriander;
• coriander, cumin, basil, thyme;
• suneli hops, dry dill;
• ginger, chili;
• chili, coriander, dry adjika, ucho-suneli, basil, dill seeds, shamballa, Svan salt.

Video

Dry salted lard with soft sandpaper . For this method of salting, lard is usually taken from the back - a thick layer of fat and a minimum or even complete absence of layers of meat.

Usually I also used pieces of peritoneum and water for salting.

Fat from the back is different in that it bites off easily and does not stretch, especially if it is just out of the freezer. So it doesn't need to be cut into one bite like when you use the bacon part of the pork.

For dry salted lard you will need

• Salo.
• Coarsely ground table salt.
• Garlic. Optional.
• Bay leaf, black or red ground pepper. Optional.

Salt bacon with a soft skin in a dry way

We clean a piece of fat from dirt, if any. We clean the skin with a knife until completely clean.

A little trick to keep the skin soft.

We put the lard in a colander with the skin up and slowly pour a large kettle of boiling water onto the skin.

Pour so that boiling water gets on the entire surface of the skin.

We cut a piece of fat into smaller pieces, 5-7 centimeters wide.

If you use garlic, then cut it into thick sticks.

Using a thin knife, we make punctures in a piece of lard and stuff garlic along the knife.

Pour a layer into the dishes coarse salt. We pour it generously, with a layer of one and a half to two centimeters, so that if any moisture is released, then let it be completely absorbed by the salt.

We roll the fat in salt on all sides, trying to make the pieces of salt to the maximum. We put the fat with the skin down, sprinkle with salt, cover with a lid or foil and put it in the refrigerator.

If you use pepper, then each piece of lard should be rolled in pepper, and when using it, put a bay leaf on a layer, put a piece of lard on top and cover it with another bay leaf.

I salt the lard for a week, every day turning the pieces the other side down.

After a week, it remains only to clean off the remaining salt from the pieces of lard, or wash it off, in which case the lard will need to be dried with a kitchen towel.

Wrap the lard in foil or baking paper and store in the freezer.

If necessary or at will, we take out a piece of bacon from the freezer, cut it into pieces of your favorite thickness and serve on the table with mustard, garlic and herbs. A glass of vodka will be more appropriate than ever.

Salo - national a traditional dish, dearly loved by Russians, Ukrainians and Belarusians. It can be salted, boiled, smoked and even fried. It can be used to cook food, and it can also be used to stuff lean meats. It is impossible to imagine traditionally prepared Ukrainian borsch without sour cream, a piece of fragrant bacon, horseradish and green onions.

There are a great many ways to pickle lard at home, but we will focus on classic version salting - dry.

There are also a lot of dry cooking methods.

To start, let's choose suitable piece: lard should be white or pale pink with a thin piece pork skin, ideally if the piece is with small streaks of meat. It is best to buy in the market, as it is cheaper, fresher, and there is more choice. What kind of salsa to choose is a matter of taste: someone likes thick, someone thin, someone with meat streaks, and someone with a thick layer of meat. However, the ideal thickness for salting should not be less than 3-4 cm. It is undesirable to use the abdominal layer or grayed pieces to prepare delicious bacon. Many believe that the yellow tint of fat indicates the age of the product, but this is not entirely true.

A yellow color may appear if the lard is very fatty, especially homemade. Nevertheless, if you buy on the market, it is better not to take such a fat. Please note: boar fat is more rigid and stringy, so we recommend using tenderloins from young pigs. Pieces from the back of the carcass or from the sides are best suited.

So let's move on to the preparation of lard in a dry way. Salting involves a lot various ways, however, each of them is based on a large number of salt and spices.

Classic recipes for salting lard in a dry way

Option one: wash a piece of fresh lard, clean it with a knife and cut it into cubes of about 25x25 cm. Prepare a salty mixture for salting: about 200-300 g of salt coarse grinding pour a small amount water (about 50 ml). With the resulting slurry, carefully rub each bar on all sides. Sprinkle a sheet of parchment or thick white paper with a layer of salt about 1.5-2 cm. Carefully lay the salted pieces in layers on a sheet of parchment with the skin down.

We also sprinkle each layer between the pieces with salt for uniform salting. We cover the laid pieces of fat, wrap it several times with paper or parchment and hide it in the dark cool place, such as a cellar or refrigerator, for about two to three weeks. Ready fat can be stored for months and will great addition to a fun party.

Option two: cut the washed and peeled lard into small cubes. Each bar should be rubbed with garlic, then well salted with salt mixed with the following spices: ground black pepper, bay leaf, cumin. We stack the sticks on top of each other, not forgetting to sprinkle each layer with salt and finely chopped garlic cloves. Well-packed pieces are put in a plastic bag or cling film and put in the refrigerator for 10-14 days. Please note: lard salted with garlic is stored much less than salted without spices. But such a dish turns out to be much "juicier" and more aromatic.

Methods for quick salting of fat

The holidays are rapidly approaching, and you want to pamper your friends and loved ones with deliciously cooked lard? There are ways to cook lard quickly, literally in 4-5 days. These are the so-called recipes for salting lard in a jar.

Method one. We prepare fragrant seasoning: mix salt, allspice black peppercorns, bay leaf and paprika. We wipe the fat with a damp cloth (it is important not to wet the fat, that it has not deteriorated), clean the dirty places with a knife, wipe it again and dry it on a dry cloth for at least half an hour. Dry lard cut into small pieces that can fit through the neck of 3 liter jar. At the bottom of the jar we lay half of the finished fragrant mixture.

It is also advisable to add a few chopped garlic cloves for flavor. We rub the chopped bacon with salt and put it in layers in a jar, carefully sprinkling each layer with salt. Gently pour the remaining half of the fragrant mixture on top and close tightly with a well-fitting lid. We put the jar on its side in a secluded cold place and turn it over several times a day, then, after a couple of days, we put it in the refrigerator. After three days delicious bacon ready. Before use, the fat must be washed and dried well. It is advisable to store the finished fat in the freezer.

The second method of cooking lard in a jar is not fundamentally different from the first. Fat is placed in a jar, plentifully rubbed only with salt without the addition of spices. It is stored in the refrigerator and is ready to eat after two or three days of salting. Before serving, rub the piece well with a mixture of peppers (ground black and red) and a mixture of dry fragrant herbs: marjoram, cumin, dill. parsley, etc. You can use any herbs you like.

Express method of cooking lard

Have you decided to cook a real Ukrainian borscht, but there is no ready-made lard at home? We offer an excellent express method of cooking bacon in just half a day. So, we need: a small piece of fresh fat, finely ground salt (not iodized), a mixture of ground black and red peppers, turmeric, a couple of cloves of garlic. Cut the washed and peeled shmat into thin long strips (as before serving). We rub each strip well with salt and spices, stack them on top of each other and put them in a plastic bag. We store the package at room temperature for several hours, then lightly clean the fat from spices and rub it well with chopped garlic. Before serving ready meal it is recommended to cool in the refrigerator (half an hour will be enough).

The whole beauty of salting lard in a dry way is that the pieces are very even and neat, which is difficult to achieve when cooked in brine or a sleeve. There are a lot of ways of salting lard by the dry method, but its main advantage is the inability to oversalt, because fresh bacon will absorb only the amount of salt that it needs. There are many ways to serve. You can cut the bacon beautifully and arrange it on a plate with pickles and cucumber. This appetizer is perfect for vodka and moonshine. It is recommended to serve horseradish as a sauce for bacon, spicy mustard or adjika. Salo itself is usually eaten with fresh black bread, Borodinsky is ideal.

In addition, good, soft fat can be used as a base for meatloaf. The fillings can be very diverse: ham and cheese, carrots cut into strips and bell pepper, lean pork meat, simply fragrant herbs or spices with garlic and onions. It is enough just to wrap the filling in ready-made bacon, put it in a baking sleeve and put it in an oven heated to 180 degrees for about 1.5-2 hours. The proposed appetizer will perfectly diversify your table and surprise you with its unusual tastes loved ones. wish Bon appetit and fun feasts!